SVISKER GRöT - NORWEGIAN PRUNE PUDDING
A gluten-free fruit dessert from the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time.
Provided by Molly53
Categories Dessert
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Wash prunes, cover with hot water and let stand for an hour; simmer until soft.
- Remove stones and add prunes back to cooking water; add sugar, salt, cinnamon and boiling water and simmer for ten minutes.
- Mix cornstarch with a little cold water to make a smooth paste; add to prune mixture and cook for five minutes, stirring constantly.
- Remove cinnamon and add lemon juice.
- Pour into a mold, chill and serve with cream.
- **Variation: fold in the stiffly-beaten whites of two eggs to which 2 tablespons of sugar have been added and 1/2 cup of nut meats (butternuts, hazlenuts, hickory nuts or walnuts).
Nutrition Facts : Calories 247.5, Fat 0.1, Sodium 51.8, Carbohydrate 64.2, Fiber 2.8, Sugar 47.8, Protein 0.8
NORWEGIAN NOODLE PUDDING
Make and share this Norwegian Noodle Pudding recipe from Food.com.
Provided by ElaineAnn
Categories Norwegian
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Boil noodles in salted water until just barely tender. Strain the noodles and rinse with cold water; place in bowl.
- Melt the butter and put half in a large casserole or baking dish, coating the sides and bottom.
- Preheat oven to 350° and place the empty dish in the oven.
- Add cinnamon, raisins, sugar, salt and almond extract to the noodles.
- In a separate bowl, beat eggs; add milk and beat again until well blended.
- Add to the noodles with the remainder of the melted butter. Stir well.
- Pour into the heated casserole dish and bake until the top is golden brown, 1 hour or longer.
PRUNE PUDDING
This smooth, satisfying pudding recipe served at Franklin Delano Roosevelt's White House originally called for leaving the prunes in water overnight. But now that pitted prunes are readily available, an hour's soak is all you need to speed the cooking process. Sweet, but not overly so, it lends itself to delicious variations: add a bit of cardamom; sprinkle with walnuts; spoon some over thick, creamy yogurt; or try all of these together. The strong cinnamon flavor and dark color make the pudding ideal for autumn and holiday desserts. The portions here may seem small, but as with any dish involving prunes, a little goes a long way.
Provided by Steven Kurutz
Categories custards and puddings, dessert
Time 2h35m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place prunes in a medium-size saucepan, pour in 2 cups hot water and let stand for 1 hour. Transfer saucepan to the stove and bring prunes to a boil. Reduce heat to low and simmer, covered, for 5 to 10 minutes until soft.
- Drain prunes, reserving the liquid, and roughly chop. Add more hot water to the reserved prune water so it totals 2 cups. Place prunes and prune water back in the saucepan and add the sugar, powdered cinnamon and cinnamon stick. Stir to combine and bring to a boil, then reduce heat to low and simmer for 10 minutes.
- Meanwhile, make a slurry by mixing the cornstarch and 2 tablespoons cold water. Add the slurry to the prune mixture and cook over low heat for 5 minutes, stirring constantly, to thicken mixture. Remove the cinnamon stick and ladle the pudding into ramekins. Let cool, then chill in the refrigerator. Serve cold.
Nutrition Facts : @context http, Calories 258, UnsaturatedFat 0 grams, Carbohydrate 67 grams, Fat 0 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 47 grams
NORWEGIAN BAKED PRUNE CUSTARD
Provided by Nika Standen Hazelton
Categories Milk/Cream Egg Dessert Bake Prune Almond Port Chill House & Garden
Yield Serves 4 to 6
Number Of Ingredients 8
Steps:
- Cover prunes with port and soak overnight, or simmer 5-10 minutes. The prunes should still retain their shape. Drain, and with sharp, pointed knife, pit prunes. Replace pits with whole almonds. Place prunes in baking dish. Beat egg yolks with sugar until thick and light. Heat cream and stir into egg yolk mixture. Beat in vanilla. Beat egg whites until stiff peak forms. Fold into custard. Pour custard over prunes. Bake in a 325°F. oven, or until custard is set. Chill. At serving time, decorate with whipped cream forced through a decorating tube.
NORWEGIAN PUDDING
Provided by Erin Jeanne McDowell
Categories dessert
Time 15m
Yield 8 servings
Number Of Ingredients 9
Steps:
- For the pudding: Heat the milk, cream and sugar in a medium saucepan over medium-low heat. Heat until just barely simmering, then remove from the heat.
- Meanwhile, melt the 10 tablespoons butter in a medium pot. Sprinkle the flour evenly over the butter and cook, whisking constantly, until the mixture browns lightly and smells nutty, 3 to 4 minutes.
- Gradually ladle the warm milk mixture into the pot, whisking constantly, until incorporated and the mixture comes to a visible simmer and thickens, 3 to 4 minutes.
- Remove from the heat and stir in the vanilla extract.
- For the spiced sugar: Combine the sugar, cinnamon and nutmeg in a small bowl and stir. Set aside.
- Serve the pudding warm, drizzled with melted butter and a generous sprinkling of the spiced sugar.
NORWEGIAN RICE PUDDING
Make and share this Norwegian Rice Pudding recipe from Food.com.
Provided by luvcookn
Categories Dessert
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the rice in a strainer and pour the boiling water over the rice. Drain well.
- Place the rice, milk and salt in a double boiler and cook, covered, for 1 to 1 1/2 hours, or until all is thick and creamy.
- Stir in the butter, sugar, almond extract, nutmeg and almonds.
- Serve warm or chilled, with whipped cream.
Nutrition Facts : Calories 671.8, Fat 46.5, SaturatedFat 23.7, Cholesterol 130.9, Sodium 780.9, Carbohydrate 50.5, Fiber 2.2, Sugar 7.3, Protein 15.6
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