Whipped Cream Krumkake Food

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.

NORWEGIAN KRUMKAKE WITH WHIPPED CREAM AND CLOUDBERRIES

Steps:

• Mix together the beaten egg, sugar and vanilla well.].
• Mix in the whipping cream.
• Add dry ingredients to the wet ingredients and beat until smooth.
• When krumkake iron is hot, put 1 teaspoon of batter on the iron and bake until light brown.
• Roll the cookie into a cone immediately while krumkake is still hot.
• When completely cooled store them in a air tight container.
• To serve lay the cookies next to a bowl of whipped cream which has the 2 Tablespoons of Cloudberries folded into it.
• Each person fills their cone with their desired amount of the creme mixture.
• OPTION: Sometimes when my sister has been unable to purchase cloudberries she has used either fresh raspberries or raspberry jam.
• I personally prefer the raspberries.

NORWEGIAN KRUMKAKE RECIPE

Steps:

• Preheat a krumkake or pizzelle iron.
• In a medium bowl, beat together the butter and sugar, and then beat in the egg, vanilla extract, and cardamom.
• Stir in the milk until combined and then fold in the flour until the batter is smooth.
• Place about 1 ½ tablespoon of batter in the center of each cookie plate and close the iron.
• Cook for a few minutes, until golden (it's okay to check every minute or two so it doesn't over-brown).
• Once done, lift one cookie off the iron with a fork and wrap around a cone until firm enough to hold its shape. Transfer to a wire rack to cool completely and repeat with the other cookie on the iron (if it is a two-cookie iron).
• Once all the Cookies are Baked and Cooled, Make the Filling: In a medium mixing bowl, whip the heavy whipping cream with the powdered sugar and vanilla until soft peaks form.
• Place the cream in a piping bag fitted with a round or star tip and pipe the cream into the cones. Top with fresh berries, if used, and serve immediately.
• Store unfilled cookies in an airtight container at room temperature for up to 3 days.

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:

• 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.

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?

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!

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.

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.

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.