Peel and cook 5 lbs. potatoes.  Drain.  Mash them, then put through a potato ricer.  Now measure.  You should have 8 cups riced potatoes.  Add to them:

1 tbsp. salt 

 1/4 cup rich cream

1/4 cup butter

Set aside to cool.  When cool, add your flour (1 ½ cups).  Work it well into the potato mixture.  Take a small amount of mixture and roll out on a pastry sheet until thin.  Bake on top of stove or lefse iron.  Brown both sides (not completely brown but with spots).  This recipe can be divided into smaller portions.


1 cup butter (or 1/2 cup butter and 1/2 cup shortening)

1 cup sugar

1 egg 

2 ½ cups flour

1 tsp. almond extract

Cream butter and sugar.  Add egg and flavoring.  Mix in flour to make a stiff dough.  Press into sandbakkelse tins, trim edges and bake on cookie sheet at 350° until lightly browned on edges.  Allow to cool for a few minutes before tipping out of tins.  Wipe out tins and refill.


6 egg yolks

1/4 cup cream

1 tbsp. sugar

1 tsp. vanilla

1/2 tsp. salt

flour to roll

Beat eggs.  Add sugar, cream, flavoring, salt and flour.  Roll thin and cut in diamond shapes, slashing a hole in the center and pulling one corner through slash.  Fry in hot oil until brown.  When cool, dust with powdered sugar.


A deep saucepan or deep fryer and a rosette iron will be needed.

Beat very slightly with a fork:

2 eggs 

1/4 tsp. salt

1 ½ tsps. sugar

Add and beat just until smooth:

1 cup milk                

1 cup sifted flour

Shortening for deep frying

Heat fat to 365°.  Heat iron in fat before dipping it into batter.  When iron is hot enough, dip in batter to within 1/4 inch of top of iron.  Return to hot fat covering iron entirely for 20 – 35 seconds, or until delicately browned.  When brown, drain over fat a few seconds.  Using tip of a sharp knife, carefully remove rosette from iron.  Drain on absorbent paper.  Sprinkle with powdered sugar.  Hints:  If rosette is difficult to remove from iron, it has not been fried long enough.  If fat blisters are present, eggs have been beaten too long.  If batter drops from iron, it is not deep enough fat or iron is too hot.  If rosette is not crisp, it has been fried too fast.

JULE-KAGE (Christmas Bread)

2 cakes yeast

2 cups scalded milk

2 cups boiled water

1 cup shortening (butter or lard)

2 eggs

1 ½ cups raisins

¼ cup citron

2 tsps. salt

1 cup sugar

1 tsp. cardamum seed (crushed)


Mix scalded milk, water, shortening and beaten eggs.  Dissolve yeast in a little of the warm water and add to mixture after it is cool.  Add sugar, salt and cardamum, then add enough flour to make a soft dough.  Add fruit and knead.  Let rise until light then knead and let rise again.  Form into loaves, let rise and bake in moderate oven of 350° for about 1 hour.


3 eggs, well beaten

1/2 cup sugar

1/2 cup butter, melted

1/4 tsp. salt

1/2 tsp. almond extract

1/2 tsp. lemon extract

1/2 cup flour

Mix eggs, sugar, melted butter, salt and flavoring.  Beat well.  Stir in flour.  Heat Krumkake iron on medium heat.  Pour a teaspoon of batter on iron, bake about one minute, turn iron over and bake until very lightly browned.  Remove from iron and quickly roll onto a cone-shaped form.  Cool and store in an air-tight container.


4 eggs, slightly beaten

1/2 cup sugar

dash salt

1 tsp. vanilla

4 cups milk, scalded

3/4 cup uncooked rice

1 to 1 ½ cups raisins (optional)

Mix eggs, sugar, salt and vanilla.  Add scalded milk.  Add rice and raisins (if desired).  Pour into a flat baking dish.  Set in another pan of water and bake at 350° for 20 minutes.  Stir and continue baking for 25 minutes.


Although this recipe appears simple, you might want to bake a few practice rings before you attempt the real thing.  These portions are for 18 concentric ring mold pans (found at Scandinavian specialty shops).

1 lb. almond paste

1 lb. powdered sugar, sifted

2 egg whites, unbeaten

1/2 cup powdered sugar for kneading

In a large bowl, mix almond paste and powdered sugar.  Add egg whites.  Mix well.  Place bowl in hot water and knead dough until it is lukewarm.  Turn out on board sprinkled with 1/4 cup powdered sugar.  Let rest 10 minutes.  Knead 2-3 minutes.  Press dough through cookie press into greased ring forms.  Bake at 300° for 20 minutes.  Do not remove rings from forms until thoroughly cooled.  Frost each ring and place on top of one another in a conical shape to form a tree with a hollow center.


1 ½ cups powdered sugar, sifted

1 egg white, beaten

1 tsp vinegar

Blend powdered sugar, egg white, and vinegar.  Drizzle over cake rings as you stack.  This cake freezes very well.  You may want to stack the ring sections for easier storage and use additional frosting for final assembly.

NOTE – If not using concentric baking pans: With lightly floured hands, roll small amounts of dough into a ½-inch thick strip, long enough to form width of base.  Make each one shorter.  Dip ends into egg white and join.  Place rings on lightly floured baking sheets.

GLAZED HAM BALLS       Glaserte Skinkeboller

1/2 lb. ham, ground 

3/4 lb. pork, ground

2/3 cup rolled oats (uncooked)

1 egg, beaten

1/2 cup milk

1/3 cup brown sugar

2 tbs, flour

1 tsp. dry mustard

2/3 cup fruit juice (pineapple, apricot or peach)

2 tbsp. vinegar

6 whole cloves

 Combine ham, pork, rolled oats, egg and milk.  Mix until thoroughly blended, and chill.  Shape into balls and place in shallow baking pan.  Bake at 300° for 1 hour  Drain excess fat.  Combine remaining ingredients in sauce pan; cook until thick.  Pour over ham balls and continue baking for 15 minutes.  Serve in center of a baked noodle or rice ring, garnished with parsley and carrot petals as desired.