Recipes

Apple Pudding

Apple Pudding

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Ingredients

Instructions

  • Fill buttered baking dish with sliced apples.
  • Mix other ingredients together and put on top of apples.
  • Bake in a moderate oven until brown.
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Course; Dessert / Fruit

Raspberry Dessert

Raspberry Dessert

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Ingredients

Serves 15.

Instructions

  • Heat raspberries with 1 cup water, sugar, and lemon juice.
  • Dissolve cornstarch in cold water; stir into raspberries and cook until thick and clear.
  • Cool this thoroughly.
  • Melt marshmallows in milk over boiling water.
  • Cool this thoroughly.
  • Whip cream and fold in cool marshmallow mixture.
  • Mix cracker crumbs, nuts, and butter.
  • Press firmly into bottom of a 9 x 13 pan.
  • Spread marshmallow mixture over crumbs.
  • Allow this to harden by cooling it.
  • Spread raspberry mixture over top.
  • Refrigerate until firm.
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Course; Dessert / Fruit

Blueberry Dessert

Blueberry Dessert

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Ingredients

Instructions

  • Mix graham cracker crumbs, butter, and ½ cup sugar well.
  • Press in 9 x 13 pan.
  • Cream cream cheese, ½ cup sugar, and 1 teaspoon vanilla.
  • Add eggs; mix well.
  • Spread over crust.
  • Bake 15
  • minutes at 375º.
  • Cool.
  • Spread with blueberry pie filling.
  • Top with whipped cream.
  • Cool several hours.
  • Sprinkle with graham cracker crumbs just before serving.
  • This recipe may be made with cherry pie filling, but we always make it blueberry.

Notes & Wine Advice

This has become our traditional Christmas dessert–usually the only day of the year we ever make it, but everyone loves it.
“It wouldn’t be Christmas without Blueberry Dessert.”
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Course; Dessert / Fruit

Strawberry Dessert

Strawberry Dessert

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Ingredients

Instructions

  • Mix crushed pretzels, ½ cup sugar, and butter.
  • Press in a 9 x 13 pan; bake 10 minutes at 350º.
  • Mix cream cheese, Cool Whip, and 1 cup sugar.
  • Spread on crust.
  • Combine jello, water, and strawberries.
  • When jelled, spread over top.
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Course; Dessert / Fruit

Strawberry-Rhubarb Puff

Strawberry-Rhubarb Puff

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Ingredients

Instructions

  • Heat oven to 450º.
  • Mix rhubarb, strawberries, sugar, and water in 9″ square pan or large casserole.
  • Cook 5 minutes.
  • Mix flour, baking powder, salt, and 2 tablespoons sugar.
  • Stir in oil and milk only until dry ingredients are moistened.
  • Drop by spoonfuls onto hot fruit, making 9 biscuits.
  • Make a hole in top of each biscuit and put a little butter, sugar, and cinnamon in each.
  • Bake 20-25 minutes.
  • Serve warm.
  • Works well to bake while eating dinner, then have warm for dessert.
  • Winter Strawberry-Rhubarb Puff: Follow recipe above, except use 1 (1 pound) package frozen rhubarb, thawed, and 1 (10 oz.
  • ) package frozen strawberries, thawed.
  • Use only ½ cup sugar with fruit.
  • Omit ½ cup water
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Course; Dessert

Rhubarb Crunch

Rhubarb Crunch

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Ingredients

Instructions

  • Cover rhubarb with boiling water; let stand 10 minutes.
  • While soaking, mix together brown sugar, 1 cup flour, oatmeal, and butter until crumbly.
  • Drain rhubarb; mix in sugar and ½ cup flour.
  • Pour into sprayed pan; sprinkle with brown sugar mixture.
  • Bake at 350º until brown, about 1 hour.
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Course; Dessert

Rhubarb Dessert

Rhubarb Dessert

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Ingredients

Instructions

  • Combine graham cracker crumbs and ¾ cup butter.
  • Pat mixture into 9 x 13 pan, reserving 1/3
  • cup.
  • Bake 5 minutes at 350º.
  • Boil rhubarb, sugar, and cornstarch until thick.
  • Add 1
  • tablespoon butter and food coloring.
  • Pour over crust; chill.
  • Combine Cool Whip and marshmallows and spread on top of chilled layer.
  • Mix up pudding.
  • Let set a little before spreading on Cool Whip.
  • Sprinkle with reserved graham cracker crumbs.
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Course; Dessert

Lefse

Lefse

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Ingredients

  • 8 cups cooked riced potatoes
  • 1 tablespoon salt
  • 8 tablespoons butter
  • 3 cups flour
  • ½ cup cream

Instructions

  • Put cooked potatoes through ricer while hot, then use a mixer to mash with butter, cream and salt.
  • Allow to cool.
  • When mashed potatoes are cold, mix in flour.
  • Divide into balls and roll thin, using a floured pastry cloth and covered, floured rolling pin.
  • Bake on griddle just until they start to turn brown, turning once with a long, flat lefse stick.
  • I stack them between clean dish towels with a large plastic bag under towels and on top to keep them moist.
  • Let them cool slowly this way.
  • (I usually leave them overnight.
  • ) Then package and refrigerate or freeze.
  • To serve, spread with butter and sugar.
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Course; Candy

Old Norwegian Lefse

Old Norwegian Lefse

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Ingredients

  • 5 large potatoes peeled
  • ½ cup sweet cream
  • 1 teaspoon salt
  • 3 tablespoons butter
  • Flour ½ cup for each cup mashed potatoes

Instructions

  • Boil potatoes and mash very fine.
  • Add cream, butter, and salt.
  • Beat until light and let cool; add flour.
  • Take a piece of the dough, roll as for pie crust, rolling as thin as possible and as large as it will go on griddle.
  • Bake until a light brown, turning frequently to prevent scorching.
  • Pile on a plate, buttering each one.
  • You can sprinkle cinnamon and sugar on them for a special treat.
  • They are necessary when you are eating lutefisk.
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Course; Candy
Cuisine; European / Norway

Cherry Danish Bars

Cherry Danish Bars

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Ingredients

Instructions

  • Mix together flour, shortening, egg yolk, milk, salt, and sugar as for pie crust.
  • Roll out half of pastry to fit jelly roll pan.
  • Press on sides.
  • Spread pie filling over crust.
  • Roll out remaining dough, cover, and seal.
  • Beat egg white and brush over crust.
  • Bake at 375º for 40 minutes.
  • While warm, drizzle with glaze of powdered sugar, water, and vanilla.
  • You may need to add more water to obtain drizzling consistency.
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Course; Candy / Fruit
Cuisine; Danish / European