15 Dec 2013 – What in the world is going on…
Sat: shootings in Queen Subway Station Toronto/Canada and another one is CO/USA
http://edition.cnn.com/2013/12/13/us/colorado-school-shooting/
A weekend on catching up with rest and sleep and enough of these kind of sad news, to some tasteful uplifting memories!
Sun: thank you May for sending this pix of Olai with his first peperkaker/gingerbread baking at his great-grandmother’s. Good memories of Norwegian Christmas preparations to remember.
The only pix of pepperkaker baking in Norway found was from 1978 where Linn and her aunt Cathrine were busy with a rolling-pin which is probably the same one Olai just used 🙂
The usual 8 traditional Norwegian I used to bake and every family will have their own favourites…
1. Berliner kranser: eggs, flour, sugar and butter. Oven for baking
2. Fattigman/poorman (check the ingredients and you will be poor after shopping for eggs and brandy!) : my favourite Norwegian Christmas cookie, egg yolks, cream, icing sugar and brandy fried in oil.
3. Goro: eggs, sugar cream, butter, flour and brandy. Need a goro iron for this.
4. Krumkaker: cream, sugar and flour. Again another iron and this one can be shaped 2 ways, one like our CNY love letters and the other in a cone-shape so one can fill it with cream or jams etc
5. Pepperkaker: gingerbread with various receipts, a must but not my favourite where taste is concerned. Good for all kinds of shapes to decorate with, especially for the gingerbread house.
6. Rosettbakkels: eggs, sugar, flour and water. Fried in oil and need an iron
7. Sandkaker: butter, sugar, egg yolks, flour and chopped almonds. Good plain or with various fillings.
8. Kransekaker: coarse ground almonds, icing sugar and egg whites; an all time occasion and favourite cake/cookies. One can decorate it to what the occasion calls for. Still have the rings if anyone in SIN wants to attempt baking it.