Traditional Krumkake 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

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.

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.

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.

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.