• Mix all ingredients well.
• Take a small portion of dough and roll into a finger size.
• Form into a pretzel shape and bake on cookie sheet.
• Can be served warm with butter.
• This recipe is from Mom, Gladys Nelson.
• She didn’t have an oven temp.
• I would guess about 350º.
• She would say bake until done.

• Beat together eggs, sugar, and cardamom.
• Mix in butter and flour.
• Whip cream and fold into mixture.
• Bake on krumkake iron.
• Matt’s recipe above, and those to follow in this section are from last year’s 4-H fair, where he received a perfect Blue Ribbon score for his cookies and for his display of a Norwegian table setting for a holiday meal.
• He even did a menu up in Norwegian and learned a few phrases for his interview with the cooking judges.
• His Grampa Stanley would have been proud, I know his Dad and Mom were.

• Roll dough into 2″ log.
• (Use center cardboard from paper towel roll and saran wrap.
• ) Refrigerate 2 hours.
• Cut into ¼” thick slices.
• Bake at 375º for 10 minutes.
• Cool a little on baking sheet, then move to cooling racks.

• Cream shortening and sugar; add well-beaten eggs, then soda and cream of tartar sifted into flour.
• Add vanilla and salt.
• Take dough by tablespoons and form into ball with hands.
• Place on cookie sheet; press down with fork and bake until nice and brown.

• Combine flour, butter, ½ cup powdered sugar, vanilla, salt, and pecans.
• Shape into fingers.
• Bake at 400º for 10-12 minutes–watch.
• Roll in powdered sugar while still warm.

• Cream shortening and sugar together.
• Add eggs and beat more.
• Add vanilla.
• Mix in remaining ingredients in order given.
• Mold with hands and press down with fork.

• Drop by spoonfuls on cookie sheet and bake about 10 minutes at 325º.

• Combine cream cheese, egg, ½ cup sugar, and chocolate chips; set aside.
• Measure dry ingredients and mix together the following: flour, 1 cup sugar, soda, salt, and Quick.
• Add water, oil, vinegar, and vanilla.
• Fill paper-lined cupcake pan about ½ full with the chocolate mixture.
• Put 1 heaping tablespoon of cream cheese mixture in the center of each cupcake.
• Bake at 350º for 25-30 minutes.
• Makes 20-24, needs no frosting.

• Combine flour, salt, sugar, and cocoa.
• Bring water, salad oil, and butter to a boil; combine with dry ingredients.
• Beat until creamy.
• Add buttermilk, baking soda, and eggs.
• Bake cake for 10 minutes at 400º or until the center springs back when touched.
• Be careful not to overbake the cake.
• Remove from oven to cooling rack.
• Frost cake while VERY HOT!

Frosting:

• continued Boil butter, cocoa, and buttermilk.
• Add marshmallows; stir until melted.
• Add powdered sugar.
• Frosting will be thinner than normal frosting.