Krumkake I Food

NORWEGIAN KRUMKAKE

Steps:

• Heat krumkake iron on stove over medium heat. You can also use an electric krumkake or pizzelle iron.
• Cream together the butter and sugar in a bowl. Add the eggs, one at a time, and mix well using a spoon. Pour in the milk, flour, vanilla, and butter flavoring; mix well.
• Place a teaspoon of the batter on the preheated iron, and press together. Cook until browned, about 30 seconds per side, depending on the heat. Remove from the iron and quickly roll up around a stick or around a cone before they harden.

KRUMKAKE

Steps:

• Mix ingredients well.
• Spoon approximately 1 T.
• onto ungreased, medium heat, preheated Krumkake Iron (Find at specialty stores for about$65. 00) Cook about 1minute, flip cook another 30 seconds until lightly golden brown.
• While warm roll into a cone shape.
• (If you don't have the rolling tool, try a clean clothes pin.) These are very delicate and tasty cookies, they are very pretty with a design from the iron.
• If desired, sprinkle with powdered sugar or fill with whipped cream (Ready Whip makes this easy) Enjoy!

TRADITIONAL KRUMKAKE

Steps:

• In a bowl, beat eggs with sugar, the 6 tablespoons butter, lemon extract, and cardamom (if used). Add flour and stir until mixture is smooth. Place a seasoned krumkake iron (5 or 6 inches in diameter) directly over medium-high heat. Alternately heat both sides of iron until water dripped inside sizzles. Open and brush lightly with melted butter. Reduce heat to medium. Spoon batter down center of iron (you'll need 1 to 3 tablespoons, depending on size of iron). Close and squeeze handles together; scrape off and discard any batter that flows out. Bake, turning about every 20 seconds and opening often to check doneness, until cookie is light golden brown. Remove iron from heat and lift out cookie with a fork, spatula, or tongs. Working quickly, shape hot cookie into a cone or roll into a cylinder (or leave flat, if you prefer). Place on a rack to cool. Return iron to heat and repeat with remaining batter. Store cookies airtight; serve plain or fill with whipped cream just before serving. Makes about 1 1/2 dozen 5-inch cookies.

KRUMKAKE II

Steps:

• In a medium bowl, beat the eggs and sugar with an electric mixer until very thick, about 5 minutes. Stir together the flour and cardamom, add it to the egg mixture alternately with the heavy cream.
• Heat the krumkake iron over the stovetop on medium high heat. When it is hot enough a drop of water will dance around on the surface. Drop batter by tablespoons onto the center of the iron. Close the cover and cook over medium heat for about 30 seconds on each side. Carefully peel the cookie from the iron, and roll in a tight roll or cornucopia shape using metal forms or wooden dowels. Remove from forms and continue with more batter.

WHIPPED CREAM KRUMKAKE

Steps:

• Beat eggs in a bowl until very light. Add sugar gradually, beating to blend. Slowly add melted butter, then whipped cream and nutmeg. Mix in flour. (Dough will be consistency of cookie dough.) Chill dough thoroughly. , Preheat krumkake iron over medium heat for about 10 minutes or until a drop of water "dances" when dropped onto plates. Brush plates with butter; place 1 tablespoon dough in center of lower plate. Close iron and press handles together. If excess dough comes out sides, remove with a table knife. , Bake for about 30 seconds; flip iron and bake for about 30 seconds on the other side. Remove krumkake and immediately roll over a cone-shaped form. Place seam side down on parchment to cool; remove form. , If desired, fill some or all of the cooled cones with sweetened whipped cream. Serve immediately.

KRUMKAKE

Steps:

• Beat the eggs and sugar. Blend in the butter, flour and cardamom.
• Heat Krumkake iron over stove burner. Drop a bead of water on the iron, when it sputters, the iron is ready.
• Lightly butter the inside surfaces of the Krumkake iron. Place a generous tablespoon of batter into the middle of the iron. Close immediately to spread the batter. Turn the iron often to keep temperature fairly even on both sides. Cook until the cakes are browned. Remove Krumkake and immediately roll into a tight cone shape. Alternately, place the warm cookie over a small cup or bowl to form a small cup shape. Fill with desired filling such as flavoured whipped cream.

KRUMKAKE

Steps:

• Beat eggs well.
• Add sugar, butter, and cardamom to the eggs. Beat.
• Add Flour and milk, alternately, and beat until smooth.
• Follow directions for the Krumkake iron on how to cook them.

STRAWBERRY KRUMKAKE CANNOLI

Steps:

• For the strawberry filling: Put the ricotta in a strainer over a bowl and let it sit in the refrigerator for at least 4 hours or up to overnight to drain the extra liquid.
• Meanwhile, chop the strawberries and mix with the granulated sugar. Place into a strainer over a bowl and let the strawberries sit for 4 hours or up to overnight in the refrigerator to drain the excess liquid.
• Add the strained ricotta and heavy cream to the bowl of a stand mixer. Using the whisk attachment, whisk the mixture until soft peaks form. Add the powdered sugar and whisk just until combined. Add the strained strawberries and stir by hand to incorporate.
• For the waffle cookie: Cream the butter and granulated sugar in a stand mixer fitted with the paddle attachment. Add the eggs one at a time. Add the flour, salt, cardamom, milk and vanilla and mix until combined.
• For the cannoli: Heat a krumkake iron on medium. Line a sheet tray with parchment paper.
• When the iron is ready, spray cooking spray lightly on both sides. Add 1 tablespoon of the batter in the center. (Use another spoon to help scoop out the batter from your tablespoon, because the batter is slightly thick.) Close the iron and cook the waffle cookies for 1 1/2 minutes. Working quickly, open the iron and immediately roll one of the waffle cookies with a non-metal spoon over a krumkake mold. Remove to the parchment-lined sheet tray to cool in the mold. Repeat with the other waffle cookie. Each cookie will crisp up as it cools, about 2 minutes. Gently slide the waffle cookie off the krumkake mold and repeat with the remaining batter.
• For the chocolate sauce: Fill a pot with 1 inch of water and bring to a boil. Reduce the heat to a simmer and fit a heat resistant bowl into the pot. (The bottom of the bowl should not touch the water.) The steam will heat and melt the chocolate. Add the chocolate chips and the coconut oil to the bowl and stir to melt.
• Working quickly, dip the larger end of a waffle cookie in the chocolate and return the cookie to the parchment-lined sheet tray to cool. Repeat with the remaining cookies. Place the tray of cookies into the fridge or freezer to quickly cool, approximately 10 minutes.
• Snip the end of a piping bag, then place it into a tall glass and fold the top of the bag over the lip of the glass. Using a rubber spatula, scrape the strawberry filling into the piping bag. Twist the top to close.
• Taking one waffle cookie at a time, pipe the strawberry filling into the cone. Sprinkle with the crushed freeze-dried strawberries. Repeat with the remaining waffle cookies. Serve.

KRUMKAKE

Steps:

• Beat the eggs and add flour while continuously stirring. Then add the sugar, vanilla, almond extract and evaporated milk. Beat in melted butter. Heat krumkake maker and drop 1 tablespoon on the iron and press. Hold for about 30 seconds. Remove and immediately roll into a cylinder shape. Dip the finished cookie in chocolate or fill with whipped cream and berries. ***Krumkake maker available at Kitchen Classics: 1-888-954-3877
• Note: The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.