Happy Thanksgiving to you & yours.
Archive for November 2013
Wednesday, November 27, 2013
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.
Easy, right? Let’s get started!
Directions, adapted from McCormick.com:
- Preheat oven to 200° F.
- 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.
Monday, November 25, 2013
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
Wednesday, November 20, 2013
I've teamed up with Diana Rambles and five other fabulous bloggers for an awesome giveaway :) Details below!
This giveaway is sponsored by the following bloggers~
The holidays are fast approaching, and it's time to start thinking about our Christmas baking. No Christmas in our home is complete without Scandinavian Spritz (Sprits.) I’m of Norwegian and Swedish descent, and grew up in a family that was mighty proud of its heritage. As a child, we always had two kinds of Scandinavian cookies at Christmas time – spritz and fattigman – but I’ve learned a lot in my adult years about a “proper” Norwegian Christmas, and to do it right, the hostess must offer the “syv slag kaker til Jul,” the seven cookies of Christmas. Yes, seven! Fortunately, Norwegian housewives know how to take a few simple ingredients and turn them into something delicious, and spritz are no exception. They’re also one of the easiest to make, and don’t require any special tools (like some of the other Norwegian cookies) other than a cookie press.
- 2 sticks salted butter, softened
- 2/3 c. sugar
- 3 egg yolks
- 1 tsp. pure vanilla extract
- 1 tsp. pure almond extract
- 2 1/2 c. unbleached flour
- food coloring
- Preheat oven to 350 degrees F.
- In a mixing bowl, cream softened butter and sugar.
- In a separate small bowl, whisk the 3 egg yolks.
- Mix the vanilla and almond extracts into the egg yolks.
- Add the yolk mixture into the bowl with the butter and sugar, and mix well.
- Add flour, one cup at a time, into the mixing bowl. Combine well.
- Divide dough into smaller bowls. (I wanted to make three different colors of cookies this time, so I divided the dough equally into three separate bowls.)
- Add a few drops of food coloring into each bowl to make colored dough. Mix well.
- Using one color at a time, put dough into a cookie press and press cookies onto an ungreased cookie sheet in the shapes of your choice. (*Tip: I have found that a chilled cookie sheet works best, so I stick mine in the freezer for 5 minutes before pressing the cookies.)
- When your cookie sheet is full, bake in oven for approx. 8 minutes, until cookies are just slightly golden. They will be very soft to the touch, but will firm up just a bit while cooling.
- Remove cookie sheet from oven, and allow cookies to cool for a couple minutes.
- Using a spatula, carefully remove cookies and place on a cooling rack.