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Krumkake Extravaganza!

Our annual krumkake extravaganza that coincides with Stoughton’s annual Syttende Mai festival was on Saturday May 16, and we found some great flavors.  While there are other folks enjoying making krumkake in our Norwegian populated town, we like to try different flavors using our base recipe.  This year our flavors were pineapple-coconut, peanut butter curry, coffee, key lime, chocolate almond and a traditional vanilla cardamom.  We all agreed that the pineapple-coconut needed some work–we put crushed pineapple, sweetened coconut and coconut milk in the recipe, but still missing that eluxive SOMETHING–but the rest of the flavors turned out great.

Here’s our base recipe:

Krumkake

Makes about 20 cones

2/3 stick (5 TBL) butter, melted

2/3 cup sugar

2 eggs

1 cup flour

2/3 cup milk

Melt butter carefully.  Thoroughly mix in the sugar, stirring well.  Add the two eggs and with a power mixer, blend the mixture until light yellow colored.  Add the milk and flour and continue to blend until mixture is smooth.  The batter should flow readily but slowly off a spoon for a thin yet easy to handle krumkake.  Any variety of flavorings such as vanilla extract (1/2 tsp), almond extract (1/2 tsp) or ground almonds (1 TBL) can be added to vary the flavor.  If desired, substitute ¼ cup of the flour with ¼ cup cocoa.

.Bake on krumkake baker until desired color.  Roll into cone shape while hot.

Have fun using your krumkake baker with this recipe, and making up your own flavors.  Next time we will have to try something savory!

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