COOK OF THE WEEK - OSL WOMEN

Every year Our Saviors Lutheran Church holds a Heritage Bazaar in the fall. This year we can all attend on Saturday, Nov. 15 (just around the corner) from 9 until 11 a.m. Every year several small groups gather together at church to each make their ethnic specialty. They will be serving Norwegian Kringla, Danish Kringla (which are crispier), Krumkaka, Kolaches, Rosettes and Lefse. I get to go and watch and learn. On Nov. 3 I was invited to watch a few ladies making Norwegian Kringla. These small groups started way back as lessons, then worked into work sessions. Each group has their own specialty. I noticed a pastor and janitor were in the kitchen but no flour on their hands. I think they were there to sample. The ladies told me there is always sampling afterwards. I got to sample the Norwegian Kringla and hope to visit a couple other groups but we won’t have pictures of these others in this issue, due to the deadline. But watch next week for more pictures and some oth-er recipes that aren’t necessarily ethnic in nature, as people bring many other sweets and goodies to the bazaar. I plan to be there with money in my pocket and camera in my hand as I’m hearing the bazaar is a FUN place to be on this Saturday morning. The recipes they have shared with me for this weeks COTW are ethnic but next week OSLC will continue to be the COTW. Watch the paper next week for other recipes and a few more pictures. Crafts and slightly used Christmas decorations are other items that you will be able to find Saturday morning at the bazaar. I can hardly wait! But in the meantime, here are their much-loved ethnic recipes. (TO BE CONTINUED NEXT WEEK in COTW). Be sure to watch for it!Norwegian Kringla1-1/2 sticks margarine or butter1-1/2 cups sugar2 eggs1-1/4 cups buttermilk4 cups flour1 teaspoon baking soda1 teaspoon baking powder1 teaspoon vanilla1/2 teaspoon almond OR lemon extract Cream margarine (or butter), sugar and eggs together. Add buttermilk. Beat well. Gradually add dry ingredients. Cover and chill overnight. Take about 1 tablespoon of batter and roll it on a floured pastry board surface until it’s about the thickness of a pencil. Shape it into a figure 8. Bake at 375 degrees for 8 to 12 minutes. These may be stored in zip lock bags. They freeze well.Another Norwegian Kringla1-1/4 cup sugar1/2 cup margarine (1 stick)1 egg1 teaspoon soda in 1 cup buttermilk3-1/2 cups flour1 teaspoon baking powder1 teaspoon salt1 teaspoon vanilla Mix sugar and margarine. Add egg. Alternate buttermilk and soda with sifted dry ingredi-ents. Chill dough several hours or overnight. Roll in strips 6 or 7 inches long the diameter of a pencil. Twist into figure 8s and bake on an ungreased pan 8 to 10 minutes in a 400 degree ov-en. Danish Kringla1 pound butter3 cups heavy whipping cream1 tablespoon baking powder5 cups flourDash of salt REMOVE butter from the refrigerator about an hour before you start mixing up the ingredi-ents. SOUR your whipping cream by adding 2 teaspoons of vine-gar and letting it sit. Cut butter into flour as you would for a piecrust. Add bak-ing powder and salt. Add two cups of sour cream and stir until mixed. Reserve the remaining cream for later. Roll out dough about 10 inches wide on a slightly floured board. Take part of the dough (about 1/6) and make into a ball. Roll out about 1/4 inch thickness. Cut all edges to make cookies all the same size. After the dough is rolled spread with sour cream and sprinkle generously with sugar. Cut in 1/4-inch wide strips. Shape in a bow and bake with oven at 350 degrees until edges just start to turn golden (about 10 to 12 minutes). Store in tins to keep crisp.Krumkaka3 eggs (beat well)1/2 cup sugar1/2 cup melted butter1/2 cup flour1 teaspoon vanilla Add sugar to eggs and beat. Melt butter and add to mixture. Then add flour and flavoring. Place 2 heaping teaspoons full of batter on hot griddle. When browned lightly remove from griddle and twist on spool. Makes about 3-dozen.Sand Buckkels1 cup butter1 cup sugar1 egg (unbeaten)1 teaspoon vanilla2-1/2 cups flour Cream shortening and sugar, add egg and flavoring, then add flour. Chill dough. Pinch off small ball of dough and press into Sand Buckkel tin. Place tin on cookie sheet and bake in a 350-degree oven until golden brown. Let cool a few minutes before taking out of tins.Rosettes2 eggs1/4 teaspoon salt1 teaspoon sugar1 cup milk1 cup flour Beat eggs, sugar and salt slightly; add milk and flour. Beat until smooth. Heat iron well in boiling oil, dip into bat-ter. Dip batter coated iron into hot fat until nicely browned. Serve sprinkled with powdered sugar. Makes 40 rosettes.Kolaches Dissolve 1 package yeast and 1 teaspoon sugar in 1/4 cup hot water.Mix:1-3/4 cups hot water2/3 cup sugar2/3 cup vegetable oil1-1/2 teaspoons salt2 eggs1 cup warm instant potatoes (can use regular mashed potatoes)7 to 8 cups flour Combine all ingredients ex-cept yeast and flour. Add 2 to 3 cups flour and mix well. Add yeast and mix well. Add remain-ing flour, one cup at a time, to make soft dough. Shape into walnut size balls. Place on a greased or parchment covered cookie sheet until double. Press in center and fill with filling. Bake in a 425-degree oven for 8 to 10 minutes. When cool driz-zle with powdered sugar icing. Filling can be cherry, peach or apricot pie filling.Potato Lefse3 cups water1/2 cup butter Bring to boil and melt butter and pour over the following dry ingredients:3 cups potato flakes1 cup powdered milk1 tablespoon (heaping) sugar1 teaspoon salt Chill 4 hours or overnight. Mix in 1-1/2 cups flour. One-third cup makes one po-tato cake. Recipe makes 14 to 15 potato cakes. Bake on grill set at 350 to 400 degrees until browned slightly. Turn once.Hard Lefse4 cups flour1/4 cup margarine2 eggs1 teaspoon soda (scant)3 cups buttermilk1/2 cup sugar1 teaspoon salt Mix flour and margarine as for piecrust, then add rest of ingredients. Add 3-1/2 to 4 addi-tional cups of flour to the batter. Chill batter. Make into half cup balls and roll out 1/8 inch thick. Bake on a griddle set at 400 degrees until slightly browned. Turn over. They will get crisp as they cool. Before serving, soak with hot water and place be-tween two sheets of wax paper until soft. Serve with butter and brown sugar.Lefsa2-1/2 cups water4 tablespoons butter1 tablespoon sugar Bring the above to a boil, then add:12 ounces evaporated milk1/2 cup skim milk Stir in:4-1/2 cups of Hungry Jack Potato Flakes Let cool overnight in refriger-ator. When you are ready to roll and bake add:2 cups flour This recipe will make about 24 large pieces of Lefsa. Roll out on a floured board with a Lefsa rolling pin (it has grooves). Bake on a Lefsa cooking plate set at 475 degrees. Cool your pieces under several layers of towels, stacking them up under towels. The steam will keep them moist and soft. When serving, butter and sugar (op-tional) each piece and roll up. If you are reading this, then you probably enjoy new recipes. If you would like to share some of your recipes with the com-munity YOU could be Cook of the Week. Please contact me, Sally Cuthbertson, if you would like to be in this column some week. I can be reached by phone at 515-373-6346 or email me at sacuthbe@msn.com. I will be happy to email or send you my short questionnaire and set up a time to come and visit you at your convenience. I’m always looking for NEW Cook’s of the Week. Also, if you are new in town, this is a good way to introduce yourself to the Humboldt community and surrounding communities. I look forward to visiting with you. The COOK OF THE WEEK 3rd Edition Cookbook is available. Cost per copy is $10.70, plus $4.80 shipping/handling. Order a copy today by sending a check or money order, along with name and shipping address, to: Humboldt Independent, 512 Sumner Ave., Humboldt, IA 50548.