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I have such fun decorating our family’s Christmas trees. Yes, TREES. Plural. We have our big tree that is beautifully decorated in our front room, a small Norwegian and Swedish tree in our dining room, and a small kitchen tree, decorated with miniature kitchen utensils and cinnamon applesauce ornaments. I'm hoping to have another big tree upstairs in our loft this year as well, and one in our downstairs movie theatre by next year. I am giddy just thinking about it! Okay, back to the ornaments. They are very simple to make, last for years, and make the house smell wonderful! And who doesn't love a spicy aroma wafting from the kitchen this time of year? It just shoutsChristmas! By the way, kids of all ages will have fun joining you in the kitchen to make these, so let them help, and make some memories together!
Here’s what you may need to pick up at the store if you don’t have them on hand:
Applesauce.Cinnamon.Cookie Cutters. Material Scraps or Twine.
In a bowl, mix together 3/4 c. applesauce and 1 cup + 3 T. cinnamon until well incorporated and smooth.
Sprinkle cinnamon on a cutting board, and roll out dough to 1/3″ thickness.
Cut out with small cookie cutters.
Carefully place cut outs on an unprepared cookie sheet.
Using a straw, poke a hole at the top of each ornament, as shown in the picture at the top.
Bake in oven for 2-1/2 hours, until hard. I kept mine in for an additional 15 minutes.
Cool on a wire rack.
Cut or tear strips of muslin, homespun, or twine for each ornament. I used coffee-stained muslin. Mmmm, smells delicious!
Place a strip through the hole of each ornament and knot at the top.
Hang on tree!
These will last for years if stored carefully in an airtight container!
Note: even though these are made with just applesauce and cinnamon, they are not edible. Trust me
These look FABULOUS when dusted with a fine champagne or bronze colored glitter.
Here is a picture of my kitchen tree from last year. It was a work in progress when I snapped the pic. I'll be sure to update this to include this year's tree when I decorate for Christmas this weekend!
A new Facebook cover photo, just in time for Thanksgiving!
My Facebook followers were the first to get this! If you want to be first in line to get new cover photos when they come out, just "like" my Facebook page!www.facebook.com/aprons.n.pearls (I'll have Christmas cover photos for you next week. Earlier if you follow me on Facebook!)
To use this photo... Open the photo by clicking on it. Right click and click on Save Image As. Save it to your computer. (I save mine to the desktop.) Upload it as the cover photo on your timeline.
Last week, I posted a delicious recipe for Scandinavian Spritz and talked about the “syv slag kaker til Jul,” the seven cookies of Christmas. I am back this week with a second, and my favorite, Norwegian Christmas cookie… fattigman!
Fattigman is an ages-old Norwegian cookie that translates to “Poor Man,” and was named so either because purchasing all of these ingredients would’ve cost someone in the old country quite a bit of money, leaving them “poor,” or because sugar was so expensive in Norway that even a poor man (or woman) could afford to make these, since there isn’t much sugar used in these cookies.I’ll let you decide which version of the story you like better, but I grew up hearing the first version, and I’m sticking to it
The recipe(s) for fattigman was brought to America by Norwegian immigrants in the 1800′s… my family included. Christmas just isn’t Christmas without these on the table, and they quickly disappear once put out! They’re traditionally rolled out, then cut using a fattigman roller. My grandmother, however, rolled them out and cut them in triangles, so that’s how we’ve always made them… no special cutter required! I hope you enjoy them as much as we do!
3 eggs, beaten
4 T. heavy whipping cream
3 T. powdered sugar
1/2 tsp. ground cardamom
1 T. brandy (optional)
1/2 tsp. grated lemon rind
1 1/2 – 2 c. flour
lard for deep frying
Mix all ingredients together, stirring in flour until dough becomes thick enough to knead. Dough will be slightly rubbery.
Chill in the refrigerator for a few hours.
On a floured cutting board, roll out dough (small pieces at a time) to 1/8″ thick.
Cut in triangles.
Fry in lard, which has been heated to approximately 350 degrees (F.) Dough will rise to the top. Turn dough over with tongs and fry to a very light golden brown.
Remove from lard and place on a cookie sheet covered in paper towels.
Generously sprinkle both sides of cookies with powdered sugar.
Store in airtight container on counter or in pantry.
This goes much faster with 2 people making the fattigman. One person to roll out and cut cookies, and one person to fry them.
The cookies are very fragile (and VERY yummy!)
*Thanks to my daughter for taking pictures for today's blog <3