Krumkake cookies from Norway, hops bread from Trinidad? Dig in

By Ellen Folkman, Times Correspondent
Published February 6, 2008

Harriet Pariso wanted a recipe for Norwegian krumkake cookies, and Carol Pappas shares a recipe she found on the Internet. Sonja Gately Willis had requested a recipe for hops bread from Trinidad. Rose Middleton shares a recipe from the Naparima Girls High School Cookbook that makes 15 to 20 hops breads. We hope it's what Sonja wanted.

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Krumkake Cookies

For: Harriet Pariso of Clearwater
From: Carol Pappas of Crystal Beach

1 egg

1/2 cup white sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

1 1/4 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

- Beat egg, add sugar and vanilla, mix well. Add whipping cream.

- Add dry ingredients and beat until smooth. When krumkake iron is hot, put 1 teaspoon of batter on the iron and bake until light brown. Roll on stick immediately while krumkake is still hot.

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Trinidad Hops Bread

For: Sonja Gately Willis of Crystal River
From: Rose Middleton of Tarpon Springs

2 1/2 cups hot water

1 tablespoon shortening

8 cups white flour

2 teaspoons salt

2 teaspoons granulated sugar

1 package instant yeast

- Stir hot water and shortening until shortening melts and liquid is warm.

- In a large bowl, combine 6 cups flour, salt, sugar and yeast.

- Add liquid gradually to flour and beat well.

- Place on floured surface and knead for 5 minutes; add remaining flour to make a moderately stiff dough. Place in a greased bowl, cover and let rise until doubled.

- Punch down dough, form into balls about 3 inches in diameter. Place on greased baking sheet, cover with damp cloth and allow to rise until doubled. Bake in preheated oven at 400 degrees for 15 to 20 minutes.

Makes 15 to 20 hops breads.

[Last modified February 4, 2008, 16:32:29]