Thursday, December 23, 2010


Krumkake and Christmas .... mmmm These bring so many childhood memories! As much as I would like to say they are part of my Danish heritage; they are actually Norwegian.
My Aunt Mary Ann makes them best and much prettier. My Dad gave me this iron in 2001 (he missed his sister's Krumkake - Ha Ha!), and though I have tried tirelessly to make my Aunt's recipe, alas year after year they don't work for me .. maybe because my iron is electric and hers is not? That's what I choose to believe :)

This recipe works nicely with my iron. I found it via Kare11 out of Minneapolis (wouldn't ya know) and it is from the "Scandia Bake Shop" in St. Paul, MN; Nice!!!
You can find Krumkake Irons in department stores or a specialty store.

1/2 cup sugar
1/2 cup butter, melted
3 eggs, well beaten
1/4 tsp. ground cardamom
1/4 tsp. salt
1/2 tsp. almond extract
1/2 tsp. lemon extract
1/2 cup all-purpose flour


In a medium bowl mix all ingredients except flour.
Gradually mix in flour; stir until smooth.
Heat krumkake iron until hot over medium heat (about 6 minutes).
Using about 1 tsp. batter, drop batter onto iron. Close iron.
Bake over medium heat about 30 seconds; turn iron over. Bake until lightly browned.
Remove cookie and roll on a cone or wooden dowel while still warm.
When cool, gently slide cookie off cone.
Repeat until all batter is used.
Store loosely covered at room temperature.

Tuesday, December 07, 2010


Preheat oven to 400 degrees

1/2 cup butter, softened
1/2 cup shortening
1 1/2 cup sugar
2 eggs
2 tsp vanilla
2 3/4 flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt

Cream together butter, shortening and sugar, eggs and vanilla.
Mix in flour, cream of tartar, baking soda and salt, until well blended.
Chill dough for 1 hr - it's easier to work with.

Mix 2 Tbsp sugar, 2 tsp cinnamon and a pinch of nutmeg in a small bowl

Roll teaspoonfuls of dough into balls and roll in sugar and cinnamon mixture; place 2 inches apart on cookie sheet; bake for 8 min.

Remove from oven for 1 minute then transfer to cookie rack to cool.


You can adjust just about everything in this chili to your liking. This is the way I make it.

2 lbs. hamburger browned

1 onion chopped

1 green pepper chopped

1 reg. can chopped tomatoes

1 large can tomato sauce

1 large can (or 2 reg.cans) Chili beans (don’t drain)

1 reg. can light red kidney beans, drained

1 reg. can dark red kidney beans, drained

Couple dashes Tabasco

¼ cup med. salsa (like Pace)

2 Tbls. Chili powder (I know it seems like a lot, but it is Tbls.)

Mix all ingredients together in a large pot, Simmer for 1-1 ½ hrs.

I many times make this in my crock-pot, (be sure it is a large crock-pot, this fills mine to the brim, I think I have a 5 quart pot..), on low for 8 hrs. You can also use a large (Dutch oven) pot on the stove cover and simmer for a couple of hours on low heat, stir it once in a while so it doesn’t burn on the bottom.

Serve with diced onions, shredded cheddar cheese and Frito’s corn chips.