Grandma Maes Norwegian Almond Bars Recipe 395

NORWEGIAN ALMOND BARS

Steps:

• Preheat oven to 375F .
• Sift together dry ingredients for crust. Cut in butter until mixture resembles small peas.
• Press 3/4 of this mixture into an ungreased 9 x 13 inch pan. Reserve remaining crust mixture.
• Bake 10 minutes. Place pan on wire rack to cool slightly.
• Blend together mashed potatoes, powdered sugar, almonds, spices, water and egg white. Mix thoroughly.
• Gently spread mixture evenly over partially baked crust.
• Combine remaining crust mixture and egg yolk. Press together and roll on a floured surface in a 10 x 16 inch rectangle. Cut into strips and criss-cross on the filling.
• Bake 20-25 minutes.
• Cut into bars while still warm.

GREAT GRANDMA'S LEMON BARS

Steps:

• Preheat over to 350 degrees.
• Mix first 3 ingredients until crumbly.
• Pat into 9 x 13 pan.
• Bake for 20 minutes.
• Bet eggs in a bowl.
• Mix sugar with 3 Tbsp sugar.
• Add to beaten eggs.
• Juice the lemon and add to mixture along with lemon rind.
• Mix and pour over hot crust.
• Return to oven and bake for an additional 20 minutes.
• Once cool, sift powder sugar over the top and cut into squares.

SCANDINAVIAN ALMOND BARS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium bowl, cream butter and sugar. Add egg and almond extract; mix until fluffy. Stir in flour, baking powder and salt; mix well.
• Divide dough into 4 pieces, and roll each one into a log about 12 inches long. Place 2 logs per cookie sheet 4 to 5 inches apart. Flatten each roll by hand until it is about 3 inches wide. Brush flattened roll with milk and sprinkle with sliced almonds.
• Bake in preheated oven 12 to 15 minutes or until edges are slightly browned. While the cookies are still warm, cut them crosswise at a diagonal, into slices about 1 inch wide. When cool, drizzle with almond icing.
• Almond icing: In a small bowl, stir together powdered sugar, almond extract, and milk until smooth. Drizzle over the cookies.

NORWEGIAN ALMOND BARS

Steps:

• Combine everything for the crust. Blend with a mixer until particles are fine. Press half of it in an ungreased 13x9 pan.
• Combine everything for the filling, Spread over the crust. Sprinkle with remaining crust mixture.
• Bake at 375 for 25 - 30 minutes. Cool; cut into bars.

GRANDMA'S MISTAKE BARS

Steps:

• Cream together oleo and brown sugar, then add flour, salt, baking soda and oatmeal. Mix until it is crumbly. Put 1/2 the mixture into a greased 9x13 baking pan.
• Melt 1 stick of oleo, chocolate chips and sweetened condensed milk together. Stir until smooth.
• Pour chocolate mixture over oatmeal mixture, then drop spoonfuls of the rest of the oatmeal mixture on top. Bake at 350 for 25 minutes.

ALMOND BARS

Steps:

• In a large bowl, beat the eggs and sugar until lemon-colored. Beat in butter and extract; gradually stir in the four and mix well. Spread into a greased 13x9-in. baking pan. , Bake at 325° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Sprinkle with confectioners' sugar.

SCANDINAVIAN ALMOND BARS

Steps:

• Preheat oven to 325°.
• Stir together flour, baking powder and salt.
• In a large bowl beat margarine or butter till softened.
• Add sugar and beat till fluffy.
• Add egg and the 1/2 teaspoon of almond extract and beat well.
• Add the flour mixture and beat till well mixed.
• Divide the dough into fourths, form each portion into a 12 inch roll.
• Place 2 of the rolls 4 to 5-inches apart on an ungreased cookie sheet.
• Flatten each roll till it is about 3 inches wide.
• Repeat with the remaining rolls.
• Brush each flattened roll with milk and sprinkle about 2 tablespoons of almonds each.
• Bake in a 325° oven for 12-14 minutes or till edges are lightly brown.
• While still warm, cut crosswise on the diagonal into 1 inch strips.
• Cool completely on a wire rack.
• Stir together the powdered sugar, the almond extract and enough of the 3-4 teaspoons of milk to make a drizzling consistency.
• Drizzle over the cool bars.

NORWEGIAN ALMOND CAKE

Steps:

• In a saucepan over low heat, or in a metal bowl set over a pan of simmering water, whisk together the egg yolks and sugar. Stir in the heavy cream. Cook and stir until the mixture is very thick: a few drops dribbled onto the surface should be visible. Remove from heat, and stir in the butter until completely incorporated. Place a sheet of plastic wrap directly on the surface, and refrigerate overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch springform pan.
• In a glass or metal bowl, whip egg whites with an electric mixer until it is able to hold a firm peak. In a separate bowl, stir together the ground almonds, baking powder, and confectioners' sugar. Using a whisk or rubber spatula, fold 1/3 of the egg whites into the almond mixture to lighten; fold in the remaining egg whites until well blended. Pour the batter into the prepared pan.
• Bake for 30 minutes in the preheated oven, until the top of the cake springs back when pressed lightly. Cool cake, then remove from the pan. Spread the glaze on top, and serve.

GRANDMA MAE'S NORWEGIAN KRINGLE RECIPE - (3.7/5)

Steps:

• Cream together the sugar and butter, then add egg and vanilla mixing well. Sift together the flour, baking soda, nutmeg, and baking powder. Then combine with the creamed mixture alternating with the buttermilk. Cover tightly and allow to rest overnight at room temp. Preheat oven to 475. On floured work surface and with floured hands take a T of the dough and roll into a thin roll. (Dough will be very sticky) Place roll on ungreased baking sheet in the form of a figure 8 or pretzel. Bake for approx. 5 minutes or until just brown on the bottoms. After removing from the oven, spread with cream, milk, or butter and sprinkle with powdered sugar. Then transfer to a wire baker's rack to finish cooling.