Recipes

RECIPE CARD

1 c. flour 1 tsp. sugar 1/4 tsp. salt 4 eggs

Danish Beer Pancakes

(Danske Øl Pandekager)

2 Tbsp. oil 1 c. beer 1/2 c. milk

Mix flour, sugar and salt. Separate egg yolks and whites. Beat egg yolks with oil. Add to flour mixture and mix well. Add beer and mimlk. Set batter aside for 30 minutes.

From Danish Sisterhood Treasures Cookbook. Recipe from Grethe Henshaw, Spokane, WA

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RECIPE CARD

Brown Cookies

(Brunekager)

1/2 c. margarine 3/4 c. brown sugar 1/2 c. dark Karo syrup 1 Tbsp. packed, grated orange rind 1/2 tsp. cardamom 1/2 tsp. cloves 3/4 tsp. salt 1/4 tsp. allspice 1/2 tsp. cinnamon 2 c. flour 1/2 tsp. carbonated ammonia (optional) Blanched almonds cut in halves

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Danish Beer Pancakes (cont.)

Fold in beaten egg whites. Heat large fry pan with oil. Pour batter, a little at a time, and rotate hot pan around. This will result in a round, thin pancake. It is a lot like a crepe.

Serve with butter, syrup or jelly. I sometimes roll them up and sprinkle with powdered sugar.

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RECIPE CARD

Brown Cookies (cont.)

Cream margarine and brown sugar. Add syrup. Mix well. Add dry ingredients. Refrigerate dough for two weeks for better flavor. Roll, very thin, on floured surface and cut diagonally into diamond shapes. Press 1/2 almond into center of each. Bake at 350 degrees until light brown. Remove from cookie sheet while warm. Must be crisp when cooled.

From Danish Sisterhood Treasures Cookbook. Recipe from Marie Jaeger, Lodge 177, Solvang, CA

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