Krumkake Krumkaker Food

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!

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.

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 / KRUMKAKER

Steps:

• In a blender, grind flax seed into meal.
• Add the 1/2 cup plus 1 Tablespoon water and blend until incorporated, then pour into a mixing bowl.
• Add the sugar, Crisco, soy milk (vanilla flavored works fine,) and vanilla extract and mix well with a wooden spoon.*.
• Add 1 1/2 cups flour and stir until incorporated. Add additional flour only to make a very soft dough, up to the remaining 1/2 cup, but not necessarily the full amount, The mixture should be thicker than a batter, but not a stiff dough. Less flour makes a lighter, crisper cookie. More flour makes a thicker cookie.
• Allow the dough to rest while heating the cookie iron.
• Spray krumkake iron with oil prior to placing dough for each cookie, or as needed to prevent sticking.
• When cookie iron is ready, spoon approximately one tablespoon of batter to make each five inch cookie. The cookie is done when steam stops escaping from the sides of the cookie iron and the cookies are very lightly browned.
• Remove cookies from iron by rolling over a wooden krumkake pin, wooden spoon handle, or with a non-metal spatula to make flat cookies.
• Place on cookie racks to cool before stacking.
• Repeat to use remaining dough.
• Cooking time is approximate and depends on how quickly or slowly the cook can roll a krumkake!
• Cookies are best stored in tins to retain their crispness.
• Fill with vegan frosting, fruit, or whatever pleases you. Dust with powdered sugar if you like. They are fine without, as well.
• *1/2 teaspoon cardamom or cinnamon, or any other spice may be added to the mix prior to the flour if you like.

NORWEGIAN KRUMKAKE

Steps:

• In a medium bowl, cream the sugar with the butter. Beat in the eggs until the mixture is light and lemon colored. Beat in the milk and flour until blended and smooth. Let stand 30 minutes.
• Preheat the krumkake iron until a drop of water sizzles when dropped onto the top.
• Open the iron; coat lightly with nonstick spray. Spoon 1 tablespoon batter onto center of the hot iron. Close iron. Bake about 1 minute on each side until the cookie is lightly browned. Insert the tip of a knife under the cookie to remove form the iron; roll the hot cookie into a cigar or cone shape. Cool on a rack. Cookies become crisp as they cool. Repeat with remaining batter. Batter will thicken as you use it; add water a tablespoon at a time as necessary to thin it to the consistency of thick cream. Store the baked cookies in an airtight container. They can be kept frozen for several weeks.

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.

KRUMKAKE

Steps:

• Mix the first 6 ingredients together slowly.
• Add melted butter.
• Test Iron for proper heat; water will skittle around.
• Bake each side approximately 15 seconds. Remove with knife; roll on wooden roller.
• Sprinkle with powdered sugar or fill with whipped cream.
• Variations: Use lemon, almond, or Cardamon instead of vanilla. Substitute 1/2 and 1/2 for whipping cream.

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.

SCANDINAVIAN CHRISTMAS CRISPY KRUMKAKE

Steps:

• In a medium bowl, cream the sugar with the butter. Beat in the eggs until mixture is light and lemon colored. Beat in the milk and flour until blended and smooth. Let stand 30 minutes.
• Preheat krumkake iron over medium heat on top of range until a drop of water sizzles when dropped on top.
• Open iron; lightly brush inside top and bottom with shortening, oil or melted butter. Spoon 1 tablespoon batter onto center of hot iron. Close iron. Bake about 1 minute on each side until cookie is lightly browned. Insert tip of a knife under cookie to remove from iron; roll hot cookie into a cigar or cone shape. Cool on rack. Cookies become crisp as they cool. Repeat with remaining batter. Batter will thicken as you use it; add water a tablespoon at a time as necessary to thin it to the consistency of thick cream. Store baked cookies in airtight containers. You can also keep them frozen for several months.
• The Great Scandinavian Baking Book B. Ojakangas.

NORWEGIAN KRUMKAKE

Steps:

• In medium bowl, cream the sugar with the butter.
• Beat in the eggs until the mixture is light and lemon colored.
• Beat in the milk and flour until blended and smooth.
• Let stand 30 minutes.
• Preheat the krumkake iron until a drop of water sizzles when dropped onto the top.
• Open the iron, coat lightly with nonstick spray.
• Spoon 1 T batter onto center of the hot iron.
• Close iron.
• Bake about 1 minute on each side until the cookie is lightly browned.
• Insert the tip of a knife under the cookie to remove from the iron; roll the hot cookie into a cigar or cone shape.
• Cool on a rack.
• Cookies become crisp as they cool.
• Repeat with remaining batter.
• Batter will thicken as you use it; add water a tablespoon at a time as necessary to thin it to the consistency of thick cream.
• Store the baked cookies in an airtight container.

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.

NORWEGIAN KRUMKAKE

Steps:

• Cream together the butter and sugar.
• Stir in the eggs one at a time.
• Stir in the flour, mixing well.
• Gradually add water until the batter is the consistency of a thick cream sauce.
• Lightly grease the 2 sides of a krumkake iron with cooking spray or melted butter.
• Heat over medium to medium-high heat until a drop of water sizzles on the surface.
• Spoon a heaping tablespoon of the batter into the center of the iron. Squeeze the sides closed enough to spread the batter, but not so much it overflows the sides. (Keep a damp towel nearby to wipe off any drips. Because of the butter content, you may accidentally get krumkake flambé if you're not careful!).
• Bake 30 seconds, flip over, and bake 30 second more.
• Flip iron to original position. remove krumkake, and shape over a krumkake cone or a wooden spoon. Slip off cone and allow to cool on a rack.

HULDA'S KRUMKAKE

Steps:

• Mix altogether.
• Preheat krumkake baker about 3 minutes.
• Bake in electric krumkake baker, 25-30 seconds.
• Roll into cone shape immediately.
• Cool completely before storing.
• I have never done this but have wondered if you could use same recipe except swap out the brandy and cardamon for limoncello? Or make a variation of a cannoli and stuff with cannoli filling instead?