I neglect this cooking blog horribly. More so than my other blogs. On this cold winter day I am reminded of warmer days. Happier days. I remember my mother and Hilda, a friend who lived to be 100, cooking rømmegrøt in the kitchen. Hilda also made rømmebrød, which looked like pie crust but tasted heavenly. She also made julekage. My mother didn’t make as many of the traditional Norwegian dishes but she did make some nameless Swedish puddings that she had learned from her grandmother. Also she had a fondness for limpa (Swedish rye bread), and she made jelly roll and oatmeal bars out of Saskatoon blueberries. When we held a hospice festival here on the farm, I set up a little Scandinavian bakery in the summer kitchen. We were going to sell treats like krumkake, lefse, the above-mentioned rømmebrød, and an aunt who isn’t even Scandinavian made a delicious Swedish flatbread with anise that she had researched. The neighbor who was a star attraction with her lefse refused to sit in the summer kitchen (not enough air in there). I had to set her up under a canopy outdoors so that knocked my Scandinavian bakery idea in the head. I also remember Hilda told me she had never made waffles. So I loaned her my waffle maker. She had me over for her waffles, which were kind of heavy, and confessed it wasn’t really her thing, and if I wanted the waffle maker back, I knew where it was. I never did go get it. I’m sure it’s still in her house. Waffle making isn’t my specialty either.
Posted tagged ‘blueberries’
So far I/we have picked seven quarts, which involved going out to public lands twice. It was rough walking over stumps and branches, and I have a fear of falling and not being able to get up, but my determination to get those berries was strong. There is a scent in that type of pine forest, especially when the sun shines, that is delectable. I heard different bird calls than usual, and caught glimpses of forest flowers in all their pastel and delicate beauty. I brought my camera but didn’t have time to take any photos. I also found raspberries. Probably not a wild variety but an escaped domestic type, perhaps brought to this spot by birds. I would like to start the winter with 10 quarts so I will be going again, and gather up some of those raspberries, a few photos, and a few more hours in the peace and quiet of the woods.
I am about to make a nutritious cake. It would be better to start with an organic cake mix from the food co-op, or even a made from scratch cake from a recipe, but let’s not complicate things. I have a spice cake mix.
First of all it calls for three eggs but I will use four. The 1 and 1/3 cup water will be half milk. And I will use organic olive oil.
I will mix the batter according to the directions.
To this mixture I will add one fourth cup soy flour. Another fourth cup flour made from ground hazel nuts. And I will add chopped peanuts and sunflower seeds. These two ingredients make a complete protein, in the correct proportions. I’m not sure what the proportions are but then nobody’s perfect.
I will fold in dehydrated blueberries, raisins, and perhaps other fruits to the batter. I will bake in a deep, round, oiled pie pan, according to directions. It will be good, and good for you. Try it!