743 how norwegian kringla Recipes

sugar, margarine or 1/2 cup butter, egg, baking soda , dissolved in, buttermilk, baking powder, flour, vanilla, salt

how to estimate food quantities, source : catering handbook by edith weiss, all good quantity cook books will indicate the size of the portions, and all packaged food items indicate the total weight of the package. ultimately, it is for the caterer to determine if the portions indicated are what he wishes to serve, if not, then he must make the necessary adjustments. the size of the portion should be determined by, occasion, time of service, age and sex of guests (young, old , all men, etc.), appearance of the portion on the plate (or in the package)., teenagers eat more than any other age group. they eat practically anything and everything, and the spicier the better., people from their mid-twenties to mid-fifties have sophisticated tastes. they are apt to eat in moderation and good taste., people past sixty eat much the same as the middle group , except for a lessening of the sharp and spicy foods., when hors d oeuvres are to be served, the following outline suggests a suitable number, all of which are considered generous servings, at a four-hour reception , regardless of the starting time - 12 per guest., cocktail hour , to be followed by dinner - four per guest., wedding reception , from 2:30 to 5:30 - eight per guest., cocktail reception , from 3:00 to 6:00 - eight to ten per guest., all other occasions , estimate four per guest per hour for the first two hours, and two per hour after that., these figures include both hot and cold hors d oeuvres and canapes., do not include relishes and dips., self-service vs. served, sometimes when guests serve themselves they tend to be very generous; at other times they may be very timid. for a self-service buffet allow slightly more than if the same buffet is to be served by waiters. guests do not al ways take more themselves, but since they do not always know how to serve properly, more food is wasted., hors d oeuvres, when calculating quantities for an hors d oeuvres only cocktail party, figure approximately 12 pieces per person for the first hour (8 hot, 4 cold) and 6 pieces per person every hour past the first hour., hors d oeuvre only cocktail party : number of people x 12 hdv for first hour number of people x 6 hdv for every hour there after., example, hour cocktail party for 25 guests you will need approximately 450 pieces of hors d oeuvres, guests x 12 hors d oeuvres = 300 pieces hors d oeuvres for the first hour, guests x 6 hors d oeuvres = 150 pieces hors d oeuvres for the second hour, hors d oeuvre before dinner : number of people x 6 hdv for 1 to 1 and a half hour service, example, hour cocktail service before dinner for 25 guests you will need approximately 150 pieces, salads and side dishes, when calculating quantities for salads and side dishes, please figure approximately 5 oz per person if you are serving multiple salads and / or side dishes. if you are serving only 1 salad or side dish, please figure approximately 1/2 a lb per person. use the following chart to figure out quantities., side dish or salad, number of guests x .50 = number of lb needed, example : 10 guests x .50 = 5 lb needed, multiple side dishes or salads: number of guests x .30 = number of lb needed, example : 10 guests x .30 = 3 lb needed, entrees and first courses, when calculating quantities for a first course, please estimate 2-4 oz of protein per person., example : you are serving 10 guests salmon for an entree., x 1/2 lb = 5 lb salmon needed, example : you are serving 10 guests salmon for a first course., x 1/4 lb = 2.5 lb salmon needed, source : cook s fresh market

white sugar, egg, sour cream, all-purpose flour, baking soda, salt

sugar, melted butter, salt, anise seed (heaping), egg, sour cream, baking soda, milk, flour, baking powder

sour cream, sugar, buttermilk, shortening, melted, baking soda, salt, flour, baking powder, vanilla

whole wheat flour, all-purpose flour, vegetable oil, baking soda, salt, buttermilk, room temperature

eggs, white sugar, melted shortening, milk, salt, vanilla extract, all-purpose flour, baking powder

potatoes, peeled, butter, heavy cream, salt, white sugar, all-purpose flour

butter or 1/2 cup margarine, sugar, vanilla extract, egg, buttermilk, all-purpose flour, baking powder, salt

cultured milk (use kefir milk if it is available. you can tsp use homogenized milk), butter, sugar, semolina flour, flour , sifted, horn salt (this is ammonium carbonate) or 6 tsp baking powder, baking soda, butter, double cream, sugar, sugar, cinnamon or to taste norwegian brown cheese

sugar or 1 cup splenda substitute, butter (the size of an egg), egg yolks, beaten, vanilla, buttermilk, sour cream (add a cap of vinegar to you milk and let it sit 1/2 hour in frig), baking soda, flour, baking powder, salt, nutmeg

chopped smoked norwegian salmon (about 3 oz.), cream cheese, softened, heavy cream, lemon juice, dried dill or 1 1/2 tsp chopped fresh dill, white pepper

active dry yeast, warm water , 105 to 115 f., sugar, melted butter, light cream, anise seed, crushed, eggs, room temperature, unbleached all-purpose flour, melted butter , to brush baked kringla

butter, flour, water, butter, water, flour, eggs, almond extract, powdered sugar, milk, vanilla or 1/2 tsp almond extract

flour, baking powder, baking soda, salt, ground nutmeg (optional) or 1/4 tsp cardamom (optional), butter, softened (1 stick), sugar, egg, vanilla, buttermilk or 1 cup sour milk