Serinakaker – Norwegian Butter Cookies

Serina and cousin Kristine Maria

Serinakaker, while a classic type of Norwegian Christmas cookie, are so easy to make that it's a pity not to enjoy them more than once a year. While the cookies will have a finer texture if you're able to use hartshorn, baking powder can be substituted for equally delectable results.

Cook Time: 10 minutes

Ingredients:

• 2 cups all-purpose flour
• 2 tsp. hornsalt (a.k.a. hartshorn or baker's ammonia) or 2 tsp. baking powder
• 1 cup cold butter, diced into small cubes
• 1 egg, lightly beaten
• 1 cup sugar
• 2 tsp. vanilla sugar (or substitute 1/4 tsp. vanilla extract)
• 1 egg white
• 1/4 cup finely chopped almonds
• 1/4 cup pearl sugar

Preparation:

Whisk together flour and hornsalt (or baking powder). Using a pastry blender or two knives, cut the butter into the flour mixture until it resembles small crumbs. Mix in beaten egg to form a soft dough; stir in sugar and vanilla sugar (or vanilla extract) until incorporated. Cover with plastic wrap and refrigerate 2-3 hours.

Preheat oven to 375º. Pinch off dough into balls the size of a walnut; place on ungreased or silpat-lined baking sheet. Use a fork to make a criss-cross pattern on the top of each ball, flattening them slightly. Brush with egg white and sprinkle with chopped almonds and pearl sugar.

Bake on center rack of oven for 10-12 minutes (Note: If using hornsalt, you will notice an ammonia smell as the cookies bake. No worries – this quickly dissipates, leaving the cookies with a delicate texture without affecting their flavor).

Yield: 3 1/2 dozen Serinakaker butter cookies.

This is a recipe I found on the internet with American measures. (The picture is net-based as well). As you can understand Serina cookies are a must in our family. I have a great-grandmother, a grandmother, my mother (Inga Serina)and my daughter all by that name.

The cookies are super easy to make. I always enjoyed having Serina & friends in with me. I use baking powder instead of hornsalt. Also real dairy butter, no margarine. My friend Elisabeth always instructed me; "You are so seldom making your own cookies, at least use the best ingredients when you do."

Brownie Drop Cookies

The hint of cinnamon in these cookies reminds me of drinking Mexican hot cocoa.

Follow directions carefully ... there's two bars of Baker's German chocolate per batch ...

Ingredients:

2 (4 oz) bars of Baker's German Chocolate
1 Tablespoon butter
2 eggs
3/4 cup sugar
1/4 C unsifted flour
1/4 teaspoon baking powder
1/4 teaspoon cinnamon
1/2 teaspoon vanilla
3/4 cup chopped pecans

Directions: Preheat Oven To: 350F Makes 3 dozen

Carefully melt butter and chocolate together in microwave oven (or over a double boiler) .
In a large bowl, beat eggs until foamy with a hand mixer .. gradually beat in the sugar two tablespoons at a time. Beat in chocolate mixture and vanilla. Mix in the 1/4 cup of flour and the baking powder with the chocolate. Stir in the chopped pecans.

Drop by teaspoonful on a well greased cookie pan (I prefer to bake these cookies on a parchment lined cookie pan. Bake 8-10 minutes.

These cookies bake up a little puffy/crinkly on top with a little chewy chocolate heaven inside.

Chai Shortbread

(the taste of these cookies is reminiscent of chai tea)

Chai Shortbread

1 1/2 cups all-purpose flour
1/8 teaspoon salt
1/8 teaspoon ground cardamom
1/8 teaspoon ground cinnamon
Dash of ground cloves
Dash of freshly ground black pepper
3/4 cup powdered sugar (yes, powdered sugar, not regular granulated sugar)
10 tablespoons butter, softened
1 tablespoon ice water

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through pepper), stirring well with a whisk. Place sugar and butter in a medium bowl; beat with a mixer at medium speed until light and fluffy. Gradually add flour mixture to butter mixture, beating at low speed just until combined (mixture will appear crumbly). Sprinkle dough with 1 tablespoon ice water; toss with a fork. Divide dough in half. Shape dough into 2 (6-inch-long) logs; wrap each log in plastic wrap. Chill 1 hour or until very firm.

Preheat oven to 375°.

Unwrap dough logs. Carefully cut each log into 18 slices using a serrated knife. Place dough circles 2 inches apart on baking sheets lined with parchment paper. Bake at 375° for 10 minutes. Cool on pans 5 minutes. Remove cookies from pans; cool completely on wire racks. You can dust these with powdered sugar if you like but they are good as is.

Yield: 3 dozen

Apple Pie Bars

I can say no to a lot of cookies, but these are my ABSOLUTE favorite, I only make them at Christmas... because I eat them!!

Apple Pie Bars

Filling
4 cups (1 1/2 pounds) thinly sliced, peeled tart cooking apples (I use Macintosh)
1 6 oz can apple juice
1 t ground cinnamon
1/2 t ground nutmeg
1 T cornstarch
1/2 c sugar

Crust
3 cups all purpose flour
1 cup sugar
1 t baking powder
1 cup butter, softened
2 slightly beaten eggs

Preheat oven 375

For filling:
In a large saucepan combine apples, apple juice, cinnamon, and nutmeg. Cook over medium heat until boiling, stirring occasionally. Combine cornstarch and the ½ cup of sugar. Cook until thick and bubbly, stirring occasionally. Remove from heat, cool slightly.

For Crust:
In a large mixing bowl, stir together flour, sugar, baking soda, and salt. Add margarine and eggs. Mix on low speed until the mixture is blended and crumbly. Press 2/3 (3 1/2 cups) into greased 15 x 10 x 1 inch pan.

Spread apple mixture evenly over crust. Sprinkle remaining crumbs over apples.
Bake 25 to 30 minutes or until golden brown. Cool. Cut into bars. Makes 48

Group News

Dear Scarf Sisters,

The idea came to me today to ask each of you to post a special Christmas cookie recipe. If we all share just one of our favorites (or family secret recipes), then we can partake in each others Christmas treats.

Start flipping through your recipe boxes and get ready to bake!

Thanks,

Mrs. Mac

Mushroom Barley "stuffing"

I adapted this recipe from Weight Watchers. You can check out the original recipe there. I loved it!! And it's SO good for you! Did you know that barley has 15g fiber per cup!!! It's my new favorite grain!!

1 1/2 cup(s) uncooked barley, pearl variety
2 tsp olive oil, divided
1 medium onion(s), chopped
2 small carrot(s), diced
1 pound(s) mushroom(s), fresh, (I used portabella that I got on clearance at the grocery for half off!!)
2 tsp minced garlic
2 tsp ground sage,
1/4 tsp black pepper, freshly ground
1 cup(s) canned veggie broth
2 Tbsp parsley, fresh, chopped
Instructions
Bring 8 cups of water to a boil in a large saucepan; add barley.
Cover saucepan, reduce heat and simmer barley until tender, about 30 minutes; drain.
Meanwhile, heat 1 teaspoon of oil in a large nonstick stockpot over medium-high heat; add onion and carrots. Cook, stirring often, until onion is lightly browned and almost tender, about 5 minutes. Add mushrooms and garlic; cook, stirring often, until all vegetables are tender, about 5 minutes more.
Stir in sage & pepper. Reduce heat to low; stir in broth to achieve desired consistency. Add cooked barley; toss to coat. Remove from heat; transfer to a serving bowl and sprinkle with parsley. Yields about 1 cup per serving.

I made it, ate it for a couple days and then tonight I stuffed my green peppers with it and we're having it for dinner (in the crockpot) tomorrow!

Aunt Janice's Reuben Dip

1 (16 ounce) can sauerkraut, drained and pressed dry
1 small onion, finely chopped
1/2 pound corned beef
1 cup mayonnaise
1 1/2 cups sour cream
3 tablespoons prepared horseradish
1 1/2 cups shredded Swiss cheese

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1-quart baking dish.
In a blender or food processor, place sauerkraut, onion and corned beef. Process until smooth.
Place sauerkraut mixture in the baking dish, and mix with mayonnaise, sour cream, prepared horseradish and Swiss cheese.
Bake in the preheated oven 30 to 40 minutes, or until bubbly and lightly browned.

Hearty Corn Sausage Soup

I got this recipe a long time ago from a girlfriend who was originally from Vermont so this recipe has traveled far and wide. I make it very rarely but every once in a while I get a taste for it in the fall or winter. I thought I'd share it with you since today was one of those days.


1 lb of link sausage ( really half of that is plenty)
a few medium sized potatoes- skin on and cubed
1 cup - green peppers- chopped
1 cup - water
1 16 oz can of creamed corn
2 Cups - milk
2 Tbls flour
1 1/2 tsp salt
1/4 tsp pepper
1 Tbls parsley
1 small onion-chopped

Cook sausage and cut into pieces
Drain all but 1 Tbls fat
Add fat to potatoes, pepper and water
Bring to a boil then cover and reduce to simmer for 10-15 minutes.
Stir in corn, milk, and onions,
Add flour, salt , pepper and parsley.
Finally add sausage pieces, simmer uncovered until thickened, stir often as it will stick.
Enjoy!

Homemade 'Maple' Syrup

Store bought syrup has changed for the worse since I was a kid. Today's version is anything but appetizing in my honest opinion. My preference is organic maple syrup (as in real maple syrup) but often times my budget won't allow for the real deal. Typical ready made brands are gloppy and contain a mile long list of ingredients. If you'd like to taste and make a syrup close to real maple syrup, why not try the recipe I use.

Homemade 'Maple' Syrup

Ingredients:

2 cups sugar (I prefer organic evaporated cane sugar)
1 cup filtered water

1/2 teaspoon Mapleine maple flavoring

Directions:

Bring water to a boil and add the sugar. Cook for a minute or two to melt the sugar (this will help thicken the syrup a bit). Add the maple flavoring and stir well. Store in a glass container in the refrigerator for about a month. You can store it longer, but the sugar may begin to crystallize but heating well will remelt it ..

Pictures: 'maple' syrup after cooking, Mapleine flavoring and finished syrup (I made 1/2 recipe) in a recycled maple syrup bottle

Helpful Hint

While making Egg Salad the other day...I thought, as I used my handy dandy Dough Blender, that I ought to post a picture of it. I have used this gadget nigh on 40 years! One day while smashing eggs with a fork I decided to give it a whirl...Boy, was I glad that I did!!! It makes, making Egg Salad Sandwiches a quick and yummy lunch!

Ultimate Pumpkin Waffles Recipe

This morning Hal was talking about someone he knew making pumpkin waffles. Not to be out done, I said "I can make you pumpkin waffles"...never having made them before!

So, I googled for some recipes and this is the one I made. I have to say, it was outstanding, and as a plus, the entire house smells so good!

The recipes looks long and slightly intimidating - but it's really quite simple. I will send you to the web page I got it from because it also has a link that converts the measurements into metric. Here you go:

www.pumpkinwaffles.wordpress.com/ultimate-pumpkin-waffle-recipe

Buttercream Frosting

I posted this on my cooking blog but I really had to share with my sisters once it was taste tested! There is a bakery in Allen Park that makes the most incredible buttercream frosting... and this frosting I made was compared to it!! Seriously... that's an honor!! The secret? take your time... as the song by family force 5 (Love Addict) says "put a little love in it". And I really like the fact that there isn't chemicals in it like canned frosting, and I always have these ingredients on hand (recipe below is a double batch). Homemade is always best!!

1 cup butter, softened
1 cup white sugar
4 tablespoons all-purpose flour
1 cup milk
1 teaspoon vanilla extract

In small saucepan cook flour and milk until thick, stirring constantly.

Cool to room temperature.

With an electric mixer, beat butter and sugar until fluffy. (like 15 minutes!!)

Beat both mixtures together on high speed until fluffy and smooth.

Add vanilla and beat until combined.

Refrigerate for about 1/2 hour, until it is of spreading consistency.

Lime Pineapple Pie

This was Emilee's Birthday Pie...she had already slathered it in Cool Whip. So quick and easy!

1 frozen or homemade pie crust...bake following directions.

Mix together...

1/2 cup lime juice
1 10 oz. can crushed pineapple (drained)
1 can sweetened condensed milk.

Pour into baked pie crust and chill at least 3 hours...or until firm.

Top with Whipped Cream or Cool Whip.

I got this recipe from Pat many years ago. In fact, the day I brought home my first baby girl Kelly, almost 34 years ago...Pat, Hal and their girls, came over with 2 of these yummy pies!
Love you Pat!

Ziploc Omelet

Hello Sisters

This weekend I made a Ziploc omelet.

Its quite easy to make.
I am pasting a link if you
want to try

http://www.blisstree.com/keepingthecastle/easy-ziploc-omelet-recipe/

No Crust Pumpkin Pie

15 oz. can pumpkin (NOT pumpkin pie filling!)
12 oz. can evaporated skim milk
1/2 c. Egg Beaters
3/4 c. Splenda or 1/2 c. Splenda + 2 T. brown sugar Splenda
2 T. pumpkin spice

Mix and pour into 8 x 8 pan.
Bake at 350 degrees for 45 min.

I doubled it, baked in a 9 x 13 and cooked for one hour.

Weight Watchers: 8x8 pan = 9 servings/one point each

Apple Goodie

This is such a quick and easy recipe, I thought I'd share it. I have made it twice this week, per Tomer's request. And since Michigan's Apple crop is the best our Farmer's remember...I'm thinking I will be using lots of Apple's this season.

3 cups sliced apples
1 cup sugar
1 heaping tbsp. flour
1/2 tsp. cinnamon
Dash of salt
Mix and place in baking dish.

For topping, mix together...
3/4 cup oatmeal
3/4 cup flour
3/4 cup brown sugar
1/4 tsp. soda
1/4 tsp. baking powder
adding last 1/4 lb. melted butter
Pour evenly over Apple mixture.

Bake at 350' for 30 minutes. (can be doubled)

Rice Krispie Treats

I realize they are not hard to make but last week I asked Phyllis is she would make them, and she broke the wooden spoon because she got the recipe from the 'official' rice krispie site. Too tough to stir... so... here's my recipe this is for an 8X8 dish (but I always double it for a 9X13 dish)

1/4 c butter or margarine

4 cups marshmallows (I prefer minis)

5 cups rice cereal (rice krispies)

1 t vanilla

Melt margarine in large sauce pan over low heat. Add marshmallows and stir until melted and well-blended. Cook 2 minutes longer, stirring constantly. Remove from heat.

Add cereal (and sprinkles if you're feeling crazy!). Stir until well coated.

Using buttered spatula or waxed paper, press mixture evenly and firmly in buttered 8x8 inch pan. Cut into 2 x 2 inch squares when cool.

BABA GANOUJ

Ingredients:• 3 medium sized eggplants• olive oil• 3 tbsp lemon juice• 1 tsp Salt• 2 tsp minced fresh garlic• 3 tbsp sesame tahini• 1/4 c chopped parsley• 1/2 c toasted pine nuts.

Instructions: Preheat oven to 400 degrees F. Cut eggplants in half lengthwise. Cut criss-cross grooves in cut edges of eggplants. Brush cut edges with olive oil, allowing it to drizzle down in your criss-cross cuts. Place eggplants cut side up on a baking sheet and bake until tender (about 45 minutes). Remove from oven and scoop out the flesh. Feed the peelings to the chickens. Blend the flesh in a food processor with the lemon juice until smooth. Mash the salt and garlic together and combine with the eggplant, along with the tahini. Cool and stir in the parsley and pine nuts.Yield: About 3 cups baba ganouj dip.

Originally posted on the Sisterhood of the Traveling Scarf blog by Maria Stahl, September, 2009.

Pop...Pop...Pop

Look what I did! Yes, I am getting back to basics...no more microwave popcorn! I put canola oil in the pan and when heated added yellow popcorn. Pop...Pop...Pop.
What a wonderfully familiar sound!


When finished popping I put it in this 40 year old Pyrex bowl that I got at my Wedding Shower. Sprinkled it with Sea Salt and Oh, honey! As Tomer and I were happily munching, he says "it smells like the Pine House in here" (the Pine House is where he grew up) My answer..."Mmm...it smells like home." Sigh...

Sister sharing!

For those of you who don't know... our sister Kell has a recipe blog. Every single thing I've made from it has been so yummy!!

Today I made her Cheeseburger Soup!