NORWEGIAN KRUMKAKE
Steps:
- Place butter in a medium skillet (preferably not nonstick or cast iron so that you can more easily see the color change) and heat over medium low heat, swirling the pan frequently. Once the butter has melted, continue to cook over medium low, swirling the pan frequently, until the butter has a nutty aroma and is golden brown in color. Don't walk away from the stove! Brown butter can go from perfect to burnt in a matter of seconds. Transfer brown butter to a bowl to cool.
- Whisk salt, cornstarch and flour together in a medium bowl. Set aside.
- Combine granulated sugar and eggs in a large bowl and whisk until fully combined and no lumps of sugar remain. Slowly whisk in cooled brown butter and vanilla extract. Keep whisking until the mixture is emulsified and cohesive.
- Add milk and water and whisk until fully combined. Add flour mixture and whisk until batter is smooth and no lumps remain. Rest batter for 30-45 minutes at room temperature.
- Working with 1 tablespoon of batter at a time, bake cookies on a krumkake iron, either an electric model or one that goes on the stove, according to manufacturer's instructions. It may take a few tries to get the hang of how your iron works so be patient. I like to err on the side of a cookie that is darker in color. They are more crisp and have better flavor.
- Remove the hot cookie from iron and place it on a clean kitchen towel. Quickly, while the cookie is still hot, carefully roll the krumkake around a cone-shaped form. Use the towel to help start the rolling process if the cookies are too hot for your fingers. The sooner you begin rolling the better. The cookies will almost immediately start to harden as they cool and become difficult or impossible to roll into a cone shape. Let the rolled cookie rest with the form inside, seam side down on the clean towel, while the next cookie is baking. Remove the cone form and transfer krumkake to a wire rack to cool completely. Repeat with remaining batter. Serve.
Nutrition Facts : Calories 81 kcal, Sugar 5 g, Sodium 66 mg, Fat 4 g, SaturatedFat 2 g, Carbohydrate 11 g, Fiber 1 g, Protein 1 g, Cholesterol 20 mg, ServingSize 1 serving
KRANSEKAKE
Kransekake is a show-stopping Scandinavian celebration dessert that literally means 'wreath cake.' The tower of ring-shaped cookies whimsically decorated with royal icing is worthy of being the center of any celebration.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 15 to 20 servings
Number Of Ingredients 8
Steps:
- Arrange a rack in the lower third of the oven and preheat to 300 degrees F.
- Add the almond flour and 1 pound of the confectioners' sugar to a food processor. Pulse about 10 times to combine. Add the egg whites and vanilla extract. Run the processor for about 20 seconds until the dough forms into a ball; it will be slightly sticky. Remove the dough from the food processor and form it into a disc. Tightly cover with plastic wrap and let it rest at room temperature for 20 minutes.
- Spray the kransekake molds with nonstick spray and sprinkle with semolina, tapping off any excess.
- Working with a quarter of the dough at a time, roll it out into a rope long enough to wrap into each mold. The width should be even and no thicker than 1/2 inch. (Keep the unused dough covered with plastic wrap.) Repeat the process until all the molds are filled. Transfer the molds to 2 baking sheets.
- Bake until lightly golden, about 20 minutes, rotating halfway through. Remove from the oven and allow to cool for 10 minutes in the molds. Carefully remove each ring from the molds onto cooling racks for 10 minutes.
- To make the royal icing, add the remaining 1/2 pound confectioners' sugar, meringue powder and 4 tablespoons water to the bowl of a stand mixer fitted with a whisk attachment. Whisk until stiff peaks form. If desired, stir a few drops of food coloring into the icing with a rubber spatula. Put the royal icing into a piping bag fitted with a small round tip. Pipe icing onto each ring and stack them, largest to smallest. Dust with confectioners' sugar right before serving.
KELLI'S KORN KAKE RECIPE - (5/5)
Provided by á-6921
Number Of Ingredients 6
Steps:
- Preheat oven to 375F. Melt margarine in 8 1/2 in square pan. Mix remaining ingredients and pour into melted margarine. Bake 40-45 minutes or until top cracks and sides are golden brown.
GRILLED CORN CAKES
Provided by Robin Miller : Food Network
Categories appetizer
Time 14m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Coat a large griddle with cooking spray and preheat to medium-high.
- In large bowl, combine flour, sugar, cornmeal, baking powder, and salt. Mix well with a fork and make a well in the center.
- In small bowl, whisk together milk, honey, oil, and egg. Pour mixture into center of dry ingredients and mix until just blended.
- Pour 1/4 cup batter onto griddle for each corn cake. Cook 2 minutes per side, until puffed up, golden brown and cooked through.
KETTLE CORN
If one of the reasons you go to fairs is to satisfy your craving for popcorn, you'll get the same wonderful salty-sweet taste at home with my kettle corn recipe. Now you can indulge whenever the mood strikes you. -Jenn Martin, Sebago, Maine
Provided by Taste of Home
Categories Snacks
Time 15m
Yield 3 quarts.
Number Of Ingredients 5
Steps:
- In a Dutch oven over medium heat, cook the popcorn, sugar and oil until oil begins to sizzle. Cover and shake for 3-4 minutes or until popcorn stops popping., Transfer to a large bowl. Drizzle with butter. Add salt; toss to coat.
Nutrition Facts :
KRANSEKAKE
The kransekake, which translates to "wreath cake", is the signature cake of Norway and a showstopping confection that is made for special occasions. And as impressive as a tall tower made out of eighteen delicate cookie rings is, this sweet stunner is surprisingly straightforward to make. The naturally gluten-free dough is made from processing almonds until finely ground, then confectioners' sugar and egg whites are added to bind it together. After an overnight rest, the dough is rolled into ropes and fitted into specialty molds. Once baked, the rings are stacked sky-high and kept in place with royal icing, which pulls double duty as both glue and garnish.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h
Yield Makes 1 kransekake
Number Of Ingredients 8
Steps:
- Dough: Place almonds in a food processor and process to form fine crumbs, about 2 minutes. Add sugar and salt and process until well combined and powder-like, about 1 minute. Add egg whites and process until a dough forms (it will have the texture of cookie dough). Wrap tightly in plastic wrap and refrigerate overnight.
- Preheat oven to 300°F with oven rack in the middle. Brush a set of 6 kransekake molds with butter. Divide dough in half. Working with one half of dough at a time, cut into small portions and roll into ropes that are slightly thicker than the diameter of a pencil (about 3/8-inch-to-1/2-inch thick). Fit ropes into rings of 3 molds, trimming to fit. Place molds on an unrimmed baking sheet and bake until puffed and lightly golden brown, about 30 minutes.
- Transfer molds to a wire rack and let cool completely on baking sheet. Repeat shaping and baking process with remaining half of dough and remaining 3 molds. Carefully remove rings from molds.
- Royal Icing: In the bowl of an electric mixer fitted with the paddle attachment, combine confectioners' sugar and egg whites. Mix on medium-high speed until combined and thickened, about 8 minutes. If decorating with more than one color, divide icing into batches. Using the end of a toothpick, add food coloring until the desired shade is achieved.
- To Assemble: Sort rings in order of size. Fill a piping bag with icing and pipe a few dots onto the base of the largest ring and adhere to a cake plate. Pipe icing onto the base of next largest ring, and stack on top of the first ring. Repeat process, continuing to stack rings in decreasing size to form a tower of 18 rings. Decorate as desired. Allow icing to set before serving.
More about "kellis korn kake recipe 55 recipes"
KAKE UDON (JAPANESE NOODLE SOUP) - KAWALING PINOY
From kawalingpinoy.com
Reviews 3Category SoupCuisine JapaneseTotal Time 10 mins
NORWEGIAN WORLD'S BEST CAKE RECIPE (KVæFJORDKAKE)
From outside-oslo.com
Cuisine NorwegianCategory DessertServings 12Estimated Reading Time 3 mins
PERNIL: PUERTO RICAN PORK SHOULDER LIKE KELIS’S GRANDMA …
From kcrw.com
PAUL'S KRANSEKAKE RECIPE | PBS FOOD
From pbs.org
CLASSIC KOUIGN-AMANN (BRETON BUTTER CAKE) RECIPE - KING ARTHUR …
From kingarthurbaking.com
POPEYE MUFFINS RECIPE | RECIPE | RECIPES, STUFFED PEPPERS, BAKED …
From pinterest.co.uk
COOKING WITH KAKE
From kake.com
OVERNIGHT EINKORN COFFEE CAKE RECIPE - DON'T WASTE THE CRUMBS
From dontwastethecrumbs.com
THE RECIPES IN KELIS’S FIRST COOKBOOK WILL MAKE YOU …
From stylecaster.com
45+ BEST KALE RECIPES - EASY RECIPES WITH KALE | KITCHN
From thekitchn.com
COOKING WITH KAKE – FEED YOUR FAMILY TONIGHT
From feedyourfamilytonight.com
3 ESSENTIAL RECIPES FROM JAKE COHEN’S NEW ‘JEW-ISH’ COOKBOOK
From dallasnews.com
BEST EASY KETTLE CORN RECIPE - HOW TO MAKE KETTLE CORN
From thepioneerwoman.com
HOW TO BAKE WITH MONK FRUIT, A FAVORITE KETO-FRIENDLY SWEETENER
From dallasnews.com
PAUL’S KRANSEKAKE RECIPE - BBC FOOD
From bbc.co.uk
THANKSGIVING RECIPE: KEITH MARLER'S CORNKANIA - FOX 9 MINNEAPOLIS …
From fox9.com
HOMEMADE KETTLE CORN RECIPE | POPCORN RECIPES | PBS FOOD
From pbs.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love