Category Archives: Norwegian Foods

Celine’s Aebelskivers

Have I mentioned how great it is to have been brought up Norwegian?  My son, who is even less Norwegian than I am, is as pleased as I’ve always been to enjoy the special yumminess found in Scandinavian holiday treats.   Mom started it all.  She adored all things Scandinavian, baking all kinds of traditional holiday recipes, including these light little pillows of yumminess from Denmark, aebelskivers. yum1

Here it is almost Christmas, and I have piles of cookies and breads and candies and nuts to keep me happy for months, but still I felt compelled yesterday to add to my dragon’s horde and make aebelskivers.  Especially after reading that they freeze well and then reheat beautifully in the oven for a traditional Scandinavian Christmas breakfast.  Aebelskivers originally had bits of apple or applesauce inside–aebel means apple.  They are also made plain, like my Mom’s recipe, and served with applesauce or a berry jam on the side.  I like lingonberry–a Scandinavian cranberry-esque fruit.  Find lingonberry in your natural foods market or at IKEA.  Yup, IKEA.  You can also buy pre-made mixes from places like Williams Sonoma.  (Mom bough these for me.)  They are yummy, but are pretty much the same in prep time as scratch-made.

mixes

The manufacturer of my glass-top range says cast iron is a no-no because it could damage the glass.  I pouted for a year over this because I knew it meant no aebelskivers for me.  Traditional aebelskiver pans like mine are cast iron.

traditional aebelskiver pan

William Sonoma has a variety of electric and stove-top pans and accessories.  I wasn’t quite ready to spend sixty bucks plus shipping for a treat I generally make only once a year.  I thought about it and thought about it and thought about it and nearly ordered one when…

Cake pops became all the rage and electric cake pop makers began “popping” up all over.  They make little spherical cakes, and aebelskivers are spherical.  Could a cake pop maker be used for aebelskivers?!  Between a coupon and a sale at Bed Bath and Beyond, I procured a Babycakes cake pop maker for about $15 and set out to find out.  YES!  The abelskivers are smaller, but just as yummy.  Good news for those of you already in possession of a cake pop maker!

All you need are a cake pop maker and a few ingredients:

ingredients

  • 2 cups buttermilk or 2 cups milk plus 2 TBSP lemon juice
  • 2 cups flour
  • 3 eggs, separated
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 2 tsp sugar
  • 1 tsp cardamom, optional
  • powdered sugar
  • applesauce or berry jam to serve

If you don’t keep buttermilk around, measure any milk (I used regular, unsweetened almond milk) and add the lemon juice to it and allow it to “curdle” a bit.

add lemon juice to milk

Meanwhile, separate the eggs, making sure the whites get into a clean glass or metal bowl for better whipping results.

separate eggs

Lightly beat the yolks and add the milk, sugar and salt.

egg yolks milk sugar and salt

Then add the flour, soda, and baking powder.  Add cardamom here if using.  I completely forgot the cardamom until I was nearly done baking the aebelskivers!  Sorry Mom!  I’ll put it in next time for sure!

add flour and soda and baking powder

Using an electric mixer, whip egg whites to a stiff peak.

beat whites to stiff peak

Gently fold in the whites in two batches.  This takes a while–be patient to maintain as much fluff as possible.  This fluff is what will make your aebelskivers so pillowy.

add half of whites

fold in second half

Spray the cake pop maker lightly with spray oil and wipe away any excess to avoid smoking up your kitchen as the appliance heats.  Yup.  Know this from experience.  Heat the cake pop maker according to the manufacturer’s instructions and then fill the wells brim-full with batter.  My cake pop maker has 1 tablespoon-sized wells which are conveniently filled with a 1 tablespoon cookie scoop!

fill wells full

Fill as quickly as you can and close the lid to bake.  I baked mine for 6 minutes.  Your cake pop maker may take more or less time.  If you use a regular aebelskiver pan, wait for the tops to get bubbly–like you do for pancakes–and then gently turn them over in their wells using a wooden skewer or knitting needle or little tools made specifically for this purpose.  If you’re feeling adventurous, fill the wells only 2/3 full and add a wee bit of applesauce or jelly before adding the last 1/3 of batter per well.  I use a 1/4 tsp measure to add jam for my tiny cake pop-sized aebelskivers.

close lid and bake

Use the little prong thingie that comes with a cake pop maker or a thin wooden skewer or knitting needle to remove your perfect little aebelskivers.  Place them on a plate and sprinkle with powdered sugar.  Use a small sieve for this or purchase a powdered sugar shaker from a kitchen store–worth the money!  (Look around, I know mine wasn’t as pricey as the one linked to.)  They have lids, so powdered sugar can be stored in it, making it ready to use whenever you need it.

sprinkle with powdered sugar

This recipe makes 6 or 7 dozen one-inch aebelskivers.

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While a batch is baking, get out a pretty plate and some lingonberry jam and do a taste test.   Dip each pillowy bite in the jam and enjoy.

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Keep adding to your mountain of aebelskiver wonderfulness, sugaring each layer.

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If you plan to freeze your aebelskivers for later, let them cool completely before placing in a freezer bag.  The aebelskivers will freeze separately from one another, allowing you to take out only how many you want. Then when you’re ready, bake them in a 350F oven for 10-15 minutes or until heated through.  Sugar them again and serve with applesauce or jam.  Oh, yum-yum-yummy!

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Christmas traditions always make the season cozy for me.  I find myself reaching back into the past to bring some of that childhood Christmas magic to my adulthood.  This year, I found a wee, tiny tinsel tree that reminded me of the big one my grandparents had.  I selected ornaments that are reminiscent of the time and lit it with battery-powered color-changing LED lights.  The sun made it sparkle yesterday.

tinsel tree1

tinsel tree 2

Back in the day, these tinsel trees were lit with a color wheel aimed at the tree.  The wheel turned, bathing the tree in a progression of colors–red, blue, yellow, and green–that were at their most wonderful at the juncture between colors.  It was like waves of color moving across and reflected by the tinsel.  Spectacular, and pure Christmas magic.  I hope your holidays bring you some of the magic from your childhood.  Merry Christmas!

 

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Filed under breakfast, comfort food, dessert, Food memories, Holiday foods, Norwegian Foods, recipe, snack

Celine’s Krumkake

A krumkake is a traditional Norwegian Christmas cookie cooked on a special griddle and then rolled into a cone shape.  They are beautiful, delicate, crisp and lightly seasoned with cardamom.  You can fill them with whipped cream or custard or whatever sounds yummy to you, but my Mom never did, so I don’t either.  As much as my sister and I loved these, It might be that Mom didn’t fill them because they were gone before she had a chance!  Mom made piles of krumkaker (the plural of krumkake) every Christmas along with other Scandiavian yummies like lefse, kringla, rosettes, and aebelskivers.  She had a little sign in her kitchen the stated “Tis a blessing to be Norwegian;” a sentiment I must agree with, especially whenever there are treats like these around!

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To get started, you’ll need a krumkake iron and cone form.  I don’t remember where I got my original iron that sits on a stove burner, but I bought my electric one at a local kitchen store.  Both can be found online, and having used both, I’m preferring the electric iron.

2 kinds of irons

Then, gather up a few things for a simple batter and you’re ready to go!

ingredients

  • 4 eggs
  • 1 cup sugar
  • 1/2 cup butter, melted and cooled
  • 2 TBSP corn starch
  • 1 1/2 cup flour
  • 1/2 tsp vanilla
  • 1/2 tsp cardamom

Lightly beat the eggs,

beat eggs

and then add sugar, starch, flour, vanilla and cardamom.  Stir to combine.

mix eggs sugar starch flour cardamom and vanilla

Then add the melted, cooled butter.  (The butter should still be liquid, just not so hot as to cook the eggs!)

add butter

Stir to a smooth batter.

mix til smooth batter

Heat iron according to the manufacturer’s directions, and spray lightly with spray oil.

spray iron with oil

Place 1 TBSP of batter near the center of the heated iron for a 4-inch krumkake, or 2 TBSP for a 6-inch krumkake.  This recipe will make 1 1/2 dozen 6-inch or 3 dozen 4-inch krumkaker.  I used a 1 TBSP cookie scoop to place my batter on the iron.

2 TBSP for a 6 inch krumkake

Close the lid and press lightly to distribute the batter.  One of the coolest things about the electric iron is that you don’t have to turn it over while cooking like you do with the stove-top iron.  Love it!

close and press to distrubute batter

Check after a minute to see if the krumkake is the shade of brown you like–I like mine fairly light.  See how this krumkake has gotten outside the patterned section of the iron?  Too much batter.  I used a wee bit less better for the next ones and ended up with prettier cookies, but they’re yummy no matter what!

cook til desired brownness

When ready, remove from the iron using a fork or small spatula, and place on a paper towel.  Immediately position the cone form like this:

place form on hot krumkake

Quickly roll the krumkake around the form while it is still hot.  This gets easier as you go.  I messed up the first one because I let it get too cool while I took pictures–it cracked as I rolled it.  My son was more than happy to “take care of” my ugly krumkake.  😉

roll to a cone

Gently press the form over the seam to help set the cone shape.  I leave the form sitting in the cone as I add more batter to the iron.  Then remove the form!  Look at the pretty cookie you just made!

remove form

Stack them up on a plate or platter to cool and become crisp.  This platter was a gift from my Mom from her favorite Scandinavian gift shop, Vanberia.

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I think they’re pretty stacked on top of each other like this.

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The iron makes a beautiful almost tapestry-like pattern in each cookie.  So pretty!  My cousin’s husband sculpted the Santa that has been keeping my krumkaker company, and the cute little towel was in a tub marked “Norwegian Tree”  that I brought home from Mom’s house.

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Here are some more Santas– hand carved, painted and accessorized by a friend of my Mom’s–Mr Barnett.  My sister and I went to school with his daughters.   Mr. Barnett carved a different Santa each year; Mom bought one for herself every year and sometimes bought them for my sister and me.  I love the different faces, beard details and little details of the clothing and accessories.

santas1

santas2

I usually have them above my kitchen cabinets, to keep them a bit more cat-safe, but brought them down to take their pictures.  Just love them.  What are your favorite Christmas decorations?

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Filed under comfort food, dessert, food gifts, Food memories, Holiday foods, Norwegian Foods, recipe

Celine’s Swedish-Style Meatballs

My mom made the best meatballs, and always served them with red sauce and pasta. However, these meatballs have a unique flavor–very un-Italian–and are cooked in an unusual way.  This got me to thinking they just might have Scandinavian roots.  Sure enough, the Swedish meatball recipes I found are made in a similar fashion and also include spices not normally associated with Italian meatballs.   I wonder if she knew, or if this is a recipe from the Scandinavian side of the family and she never even thought about it.  No matter, they are super tender and yummy!

Here’s what you’ll need to make meatballs just like Mom made ’em:

  • 1 pound burger  (Always hamburger while I was growing up.)
  • 2 slices of bread, soaked in water, wrung out and shredded
  • 1/4-1/2 cup finely chopped onion
  • 1/2 tsp mace
  • salt and pepper to taste
  • 1 egg
  • flour  to coat meatballs
  • 2 bay leaves

Start by soaking the bread in water. 

When the bread has soaked up all the water it can, wring it out, shred it and add it to a bowl with the burger, onion, mace, salt pepper and egg.

Using your hands, gently mix everything together just until combined.  Over-working raw meat will make it tight and tough.

I use a cookie scoop to make uniform-sized balls, forming them a bit in my hands.  Roll each one in flour.

Place meatballs in a large skillet with 1 TBSP butter and 1 TBSP oil.

Brown on all sides.  This will cause a loss of roundness, exactly how they always look.

When meatballs are browned all over, cover them with water, add bay leaves, bring to a boil, and simmer for 20 minutes.  The flour coating the meatballs will become a gravy coating!

Meanwhile, cook the pasta of your choice according to package directions.  Gently mix pasta, sauce and meatballs.

Serve some up on a plate,

add some finely grated parmesan cheese,

and have a bite of that tender, yummy meatball.

After reading other Swedish meatball recipes, I want to experiment a bit with Mom’s original recipe and serve them more Swedish-style.  The gravy of this recipe sounds the most enticing to me–it uses a bit of ligonberry preserves!  I also liked the idea of cardamom in the meatballs.  I don’t think Mom would mind a bit of tinkering for the sake of Scandinavian yumminess.

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Sweet-Tooth Saturday: Celine’s Rosettes

The Norwegian part of my upbringing was mainly about cookies.  Oh yes, tis a blessing.

Rosettes are crisp, sweet and light.  It seems like Mom, my sister, Sonia, and I made about a million rosettes every holiday season.  They get started with a thin, waffle-like batter, and are fried in a light oil using a special iron.  

  • 1 egg, lightly beaten
  • 1 1/2 tsp sugar
  • 1/8 tsp salt
  • 1/2 tsp vanilla
  • 1/2 cup milk
  • 1/2 cup flour

Mix flour and milk to a smooth batter.

Add salt, sugar and vanilla.

Lightly beat egg and stir into the batter.  Do not whip-you don’t want a lot of bubbles in the batter.  Set batter aside to rest while you heat a light vegetable oil, such as canola, in a pot.  Also, prepare your work area right next to the hot oil with the batter, a plate for the oily chopstick and wooden spoon you’ll be using, a shallow bowl with powdered sugar (optional, but highly recommended), and a cooling rack.

 I like to use a fairly small pot with tall-ish sides, so I don’t need a ton of oil, and the splatters are mostly contained.  You’ll want a depth about 3 times the depth of the rosette iron, so you can keep it off the bottom while completely submerged.  The oil is hot enough when it boils around the handle of a wooden spoon.

Heat your iron really well; let it sit in the hot oil for 5 minutes or so.  I got in a hurry, and ruined a couple because they stuck to the iron–how you’ll know if you didn’t heat the iron enough.  No big deal, just frustrating chipping the batter off the iron.  The little bits of rosette are yummy–eat the evidence if you find yourself in this situation.

When your iron is hot, dip it into the the batter, but not completely up to the top of the iron, or the cookie will not release even if the iron IS hot enough.

Submerge in the oil and fry until it begins to turn golden. 

Use a chopstick to help loosen the rosette and turn it over to fry the underside.  Leave the iron in the hot oil so it maintains its heat.  Place the chopstick through one of the holes to lift it from the oil.  All the steps involving hot oil were Mom’s part of making these cookies.

Place hot rosette in the powdered sugar and lightly coat both sides.  Place on a cooling rack to dry.  The sugaring part was my sister’s and my job.  We also excelled at snitching cookies from the rack.

Repeat!  You’ll be  getting into a groove.  Watch your rosette garden grow! 

As your batter gets shallow, it will not be deep enough to hold onto the iron.  Move it into a smaller bowl, still large enough in diameter to dip the iron.  Eventually you’ll get to a place where the iron will not hold the batter in the small bowl.  This is just the way it goes and I toss that last little bit.

Oh, aren’t they pretty?

This recipe makes two dozen, but is easily doubled.  Yup,  I could eat about a million of them.  So, so yummy!

What are traditional cookies at your house?

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Sunday Waffles (Søndagsvafler)

We’ve had a Waffle Weekend here this weekend!  Mr17 wasn’t here for waffles last weekend, so it was only fair to make the Norwegian Waffles for him to try yesterday.  Then today, I just couldn’t resist trying the other waffle recipe in The Best of Traditional Norwegian Cuisine: Sunday Waffles (Søndagsvafler).  The description at the start of the recipe got me sucked in: 

 “If you want a special treat with Sunday coffee, try these waffles.  Right from the waffle iron, spread with good jam they are <<heavenly>>.”

I decided to get brave and try them the way my mom liked to serve them–with a dollop of sour cream and a strawberry slice. 

Oh yeah.  Totally yummy!  Most likely you have what you need already in your kitchen.  Makes about 20 waffles.

  • 3 cups flour
  • 4 TBSP sugar
  • 2 tsp baking powder
  • 3 cups milk
  • 4 eggs, separated
  • 1/2 cup butter, melted and cooled

Mix flour, sugar and baking powder in a bowl.

Make a hollow in the dry ingredients and pour in 2/3 of the milk.  Whisk the batter smooth, then pour in the rest of the milk and whisk to combine.  (Note–somehow my phone ate the pictures of the hollow and the smooth batter.  I borrowed a hollow picture from Norwegian Waffles.)

Add egg yolks to the batter with the melted, cooled butter.

Beat egg whites stiff and fold them into the batter.  Your bowl and beaters must be completely free of any oil for the whites to whip up. 

Folding is just very gentle stirring. 

I use a spoonula to lift batter from the bottom over the whites until mostly smooth.

Heat the waffle iron.  Grease the waffle iron with melted butter for the first waffle only.  Ladle in the batter to fill the center–these waffles will rise and fill your waffler.  It may take a waffle or two to figure out just how much batter you need per waffle.  Feel free to eat the ones that aren’t perfect.  🙂

Fry each waffle until golden.

These are best still hot, fresh from the iron, but are also yummy at room temperature.  Place a dollop of sour cream and a strawberry slice on each waffle section, and pour yourself a nice cuppa.

Mom liked to break the hearts apart from each waffle and serve them that way as finger food at her holiday parties.

We decided we really like the texture of these waffles; sort of like a warm, crispy on the outside, yummy cloud.

Michael had his with butter only, Mr17 had his with ligonberry preserves and whipped cream, I had a couple with ligonberry and a couple with sour cream and strawberries–yummy!  What’s your favorite waffle topper?

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Norwegian Waffles (Vafler)

In Norway, waffles are served room temperature, hot or cold as a dessert with coffee, but not for breakfast.  My mom liked to make them in her heart-shaped waffler for her holiday parties, separating the hearts and serving each heart with jam or a strawberry, topped with a bit of sour cream.

I have inherited her heart-shapped waffle iron and the cookbook with the waffle (vafler) recipes, and couldn’t wait to try them out! 

Since I don’t live in Norway, I was all good with making them for breakfast.

And since the whole recipe makes 10-12 waffles, and I was making breakfast for just Michael and I, I made a half batch:

  • 2 TBSP butter, melted and cooled
  • 1 1/4 cups flour
  • 1 1/2 cups milk
  • 1 egg, lightly beaten
  • 1/4 cup heavy cream
  • 1/8 tsp salt
  • 1-1 1/2 TBSP sugar

Put flour in a mixing bowl.  Make a well in the center and pour in half the milk.  Whisk together until you have a smooth batter; continue adding the rest of the milk a little at a time, until all of the milk is incorporated.

Add egg, heavy cream, salt and sugar.  Whisk until smooth.

Let the batter rest for up to 30 minutes.  Notice the tiny bits of butter that solidified in the cool batter–they will help the waffles lift out of the waffler like magic!

Heat the waffle iron.  Brush melted butter on both the top and bottom plates of the waffler for the first waffle only.  Pour the batter on the iron in small ladle-fulls and cook until golden.

Serve however you like to serve waffles, but for that Scandinavian flair, I recommend a healthy dollop of lingonberry preserves and a wee bit of whipped or sour cream.  OMG. Best. Waffles. Ever.

A couple years ago, I really, REALLY wanted lingonberry preserves at Christmas time.  Alas, not to be found in Western Colorado groceries.  A Google search found some at Amazon–pricey, with shipping that was more than the cost of the jam!  No lingonberries for me.  This least year, IKEA opened a store in Denver–they have a small Scandinavian grocery in their store with (drumroll!) lingonberry preserves for just over $3.00 a jar!  Score!!! I came home with 3 jars! 

Since I was doin’ the Norwegian thang for breakfast, I just had to trot out my favorite Porsgrund Norwegian china coffee mugs.  This pattern is called Farmer’s Rose, based on traditional Scandinavian folk art called rosemaling.  So pretty.  I just love them!

Anyway, Nowegian china or not, lingonberries or not, these are the absolute yummiest waffles I’ve ever had.  Michael LOVED them and ate them as fast as I made them!  He asked to have waffles again the next day–I’ll make a full batch–they were light enough that I was wishing I had more, too!

There’s another waffle recipe in the book called Sunday Waffles (Sondagsvafler) that the book says are “heavenly.”  You know I’ll be giving those a try soon!  ‘Tis a Blessing to Be Norwegian! (A little kitchen charm from Mom’s kitchen)  ❤

Stay tuned for more recipes from The Best of Norwegian Traditional Cuisine….not the lutefisk, though  🙂

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Sweet-Tooth Saturday: Celine’s Kringla

Nearly everyday, Somethin’ Yummy is visited by someone searching for Kringla.  I mentioned Kringla in an earlier post about other things Norwegian.  Any-hoo, I thought it was ’bout time to make a batch.  Actually a half batch.  A whole batch, as anyone raised by a Norwegian baker knows, is enough to feed everyone at the family reunion!  So, Kringla seekers and anyone else interested in an easy (yes, I said easy!) recipe for a not-overly-sweet, soft-pretzel-esque cookie with Scandinavian roots–here ya go!

After a bit of surfing for Kringla history etc., I discovered there are about as many Kringla recipes and shapes as there are Scandinavian bakers.  This is my mom’s recipe, that came from her Aunt Irene, that came from….you get the picture.  Kringla was always a “Christmas Cookie” in my childhood, so now that’s the only time I bake them.  I’m giving amounts for a half batch–feel free to double it!

  • 3/4 cup sugar
  • 1/2 egg, beaten (The key to half an egg is to beat it in a measuring cup and only put half of the amount into the recipe–save the other half for an egg wash.)
  • 1 1/4 cup sour cream (Full fat sour cream makes for a richer kringla!)
  • 2 cups flour
  • 1 tsp baking soda
  • 1/8 tsp salt

Preheat oven to 350F, lightly oil baking sheets or line with parchment paper or silpats.

Beat and measure egg in a measuring cup–remember, you only need half an egg for this half batch of kringla.

Mix sugar, eggs, and sour cream.

Add flour, soda and salt.

Mix, scraping down the sides as needed, until you have a seriously sticky dough.

Dump the dough out onto a well-floured surface and knead for a bit, JUST until the dough is workable, but still sticky inside.

Divide dough in half to make it easier to work with and roll each half into a log around 12-18 inches in length.  Slice into narrow pieces.  (A whole batch of Kringla makes 6-7 dozen, so adjust how many pieces you’ll need from each log.  I also decided to make mine smallish–more on that later–so I cut mine into 24 pieces for each log.)

With floured hands, roll each piece into a snake.  I rolled mine into snakes about as long as my hands,  Regular sized kringla are usually longer–8-9 inches.

Bring the ends to meet, pinching them together to make a circle–the symbol of the best known of the Old Norse Kings’ Sagas, the Heimskringla–translated, “circle of the world.”

Carefully twist the circle over the pinched part to make a figure 8.

Twist one more time.  The dough is very soft, making this twist a bit tricky.  Don’t worry about perfection, but if you do, roll it back into a snake and try again!

Place kringla on prepared baking sheets.  I found that I could roll another sheet-full while the first batch baked.

Bake for 12-15 minutes; until lightly golden on top.  Cool on racks.  ( I highly recommend snacking on one or two while still warm!)

Enjoy!  I brewed myself a cup of Comfort and Joy tea to have with a few…ok, 5…well, it may have been 6 or 7. 

While noshing away on my kringla and tea, I called my mom.  We often call each other when we bake.  Mom asked if they had holes for my fingers; I said no, I made them kind of smallish and the holes puffed closed.  This precipitated a story of my mom’s childhood I never knew of:

My grandma died while my mom was a toddler, so my Aunt Rosie, Grandpa’s sister, and my Aunt Irene, Grandma’s sister helped raise my mom and her two older sisters.  Aunt Rosie had them most of the time, and Aunt Irene would take them for a while during the summers.  The girls would show up at Aunt Irene’s in nice dresses, which were almost immediately placed under a protective sheet in a closet, and the girls dressed in “farmerettes,” bib overalls for girls.  (I have a sort of Von Trapp children image here!)   Aunt Irene made the farmerettes from floral printed chicken feed sacks, using flower-shaped buttons to fasten the bibs.  Women of that era often bought their chicken feed according to the different prints of the sacks and made blouses, skirts and other clothing from them.  In addition to making the farmerettes, Aunt Irene often made Kringla.  She made them full-sized, so that the holes don’t puff closed; holes large enough to fit over the fingers of little girls!  Aunt Irene would ask each girl to present a hand and she would place a kringla over each finger.  When each girl had her kringla, they were allowed out to play.  That’s the fun part.  Here’s the “scandalous” part:  When the visit was over, the girls were dressed in their still perfectly clean and pressed dresses.  Aunt Rosie was always impressed with how clean and neatly pressed Aunt Irene had the dresses.  The girls never told.  Mom thinks they didn’t tell because they thought they wouldn’t be allowed to visit again.  Years later, just before Aunt Irene died, Mom and Irene had a giggle over that.  🙂

I know I’m going to enjoy my kringla even more now that I know this story.  How nice is it that baking traditions connect us to our histories?  What are your baking traditions?

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