North Dakota Dessert Recipes

GRAM'S NORTH DAKOTA CHOCOLATE COOKIES

Gram's North Dakota Chocolate Cookies image

My great-grandmother's recipe for chocolate cookies.

Provided by Liz the Chef

Categories Old-fashioned Family

Time 25m

Yield 4 dozen

Number Of Ingredients 11

Ingredients

2 cups brown sugar
1 cup (2 sticks) salted butter, at room temperature
2 eggs
1 cup milk
1 teaspoon vanilla
3 cups unbleached white flour
2 teaspoons baking powder
¼ teaspoon kosher salt
4 squares baking chocolate, melted
1 cup nuts, chopped
1 cup raisins

Steps:

Preheat oven to 375 degrees.
Using a standing or handheld mixer, beat the sugar and butter. Add the eggs, one at a time, then the milk and vanilla.
Sift together the flour, baking powder and salt. Add to the wet ingredients and beat just until mixed.
Using a plastic spatula or large spoon, mix in the melted chocolate, nuts and raisins.
Drop spoonfuls of dough onto an ungreased cookie sheet and or half sheet pan.
Bake 8-10 minutes. Cool on racks.

DAKOTA STYLE PLUM CAKES (KUCHENS)

Dakota Style Plum Cakes (Kuchens) image

This is my version of a dessert that is popular all over North Dakota, South Dakota, and Minnesota. It is simply referred to as "kuchen," and while kuchen translates to "cake" in German, the specific style that is popular here refers to a yeasted dough topped with custard and usually (but not always) fruit. Around here, you can get it in grocery stores and farmers' markets, and it's often served at parties. I love it with a hot cup of coffee.

Provided by Molly Yeh

Categories dessert

Time 4h

Yield 12 servings

Number Of Ingredients 19

Ingredients

3/4 cup whole milk
One 1/4-ounce packet (2 1/4 teaspoons) active dry yeast
1/4 cup granulated sugar
3 cups all-purpose flour, plus more for working the dough
1 teaspoon kosher salt
2 large eggs
6 tablespoons unsalted butter, softened
Nonstick cooking spray, for greasing the bowl
1 cup heavy cream
3/4 cup granulated sugar
1 teaspoon cornstarch
1/4 teaspoon kosher salt
1 large egg plus 1 large egg yolk
1 tablespoon unsalted butter, cut into pieces
1 teaspoon pure vanilla extract
4 medium plums, sliced 1/4-inch thick
Demerara sugar, for sprinkling
Ground cinnamon, for sprinkling
Flakey salt, for sprinkling

Steps:

For the dough: Warm the milk until just warm to the touch (90 to 100 degrees F). Stir in the yeast and a pinch of the granulated sugar and let sit until foamy, about 5 minutes. Combine the flour, remaining granulated sugar and the kosher salt in a stand mixer fitted with the paddle attachment. Mix on low speed to combine. Separate 1 of the eggs and set aside the white for the egg wash. Whisk the egg yolk and remaining whole egg into the yeast mixture. Add the yeast mixture to the flour, then mix on low speed to make a smooth, thick dough. Increase the speed to medium and add the butter a piece at a time. Once all of the butter has been added, beat on high until smooth, about 1 minute. Switch to the dough hook and knead the dough until it forms a smooth, springy ball on the hook, 4 to 5 minutes (add a little more flour, if needed, if the dough doesn't form a ball). Grease a large bowl and turn the dough in the bowl to coat. Cover and let rise at room temperature until doubled, 1 to 2 hours.
For the custard: Meanwhile, in a large saucepan, combine the cream, granulated sugar, cornstarch, kosher salt, egg and yolk. Whisk it together and heat over medium heat until thick, 4 to 5 minutes. Remove from the heat and add the butter and extract; stir until combined. Transfer to a clean bowl. Cover the surface of the custard with plastic wrap. Let cool at room temp.
Line 2 baking sheets with parchment paper. Cut the dough in half, then cut each half into 6 equal pieces. Working with one piece at a time, form the dough into balls by folding the dough under itself and pinching to seal underneath. Set the ball, smooth-side up, on a floured surface, and turn in your hand to form a tight round shape. Divide the 12 buns among the lined baking sheets. Cover loosely with plastic wrap and let rise until doubled, about 30 minutes. Preheat the oven to 350 degrees F.
Once the buns have risen, gently press down on each to make indentations that will make space for the custard. Fill the indentations with the custard. Top with the plums. Brush the buns with the reserved egg white mixed with a splash of water and sprinkle with demerera sugar, a pinch of cinnamon and flakey salt. Bake, rotating the trays from top to bottom halfway through, until the buns are risen and golden and the custard is set, 18 to 22 minutes. Transfer to a wire rack to cool.

NORTH DAKOTA DESSERT RECIPE

North Dakota Dessert Recipe image

Provided by á-2009

Number Of Ingredients 16

Ingredients

1st:
1 cup flour
1/2 cup butter (marg.)
1/2 cup walnuts (fine)
Put in 9x18 pan bake at 350 degrees for 15-20 minutes until light brown, then cool
2nd:
8 oz. package cream cheese
1 cup powdered sugar
Beat until light
Fold in 1 large cool whip
3rd:
2 packages small (or 1 large) instant pudding
mix according to directions (little less liquid than pudding)
4th:
1 small package cool whip (thaw a little)
sprinkle with shredded cocoanut or nuts

Steps:

Follow steps 1-4

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