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Nana Clare, Your Muggins are incomparable. Tried currant pecan for myself & knew I’d struck a motherlode. 4 yr. old Lucia chose blueberry almond & 2 yr. old Evelyn stirred up raisin walnut. They immediately said they wanted to “see Nana Clare’s kitchen”, so here we are! Will forward recipe to my gluten free niece, & to vegan daughter to make for her kids. Plus she might experiment w/tofu to make it fit her system. Definitely will promote to my book club & friends. Thanks, incredible lady. Peace, Cleo
Cleo what fun you are having with your grandkids! It was great to hear about your flavor combos. Thanks so much for the note. Peace to all of you.
Here is a Sand Bakkelse recipe from the early 1900s to add to your heritage recipes.
My great-grandmother, Engeborganna Sundry, brought this recipe with her to the United States from Norway.
Cream 1 cup of powdered sugar and 1 cup of butter well. Add 1 egg yolk, 1 3/4 cups of flour, 1/2 tsp. vanilla and 1/2 tsp. almond flavoring. Chill the dough. Next, form the dough into Sand Bakkelse molds. Bake at 375 degrees for about 10 minutes. Cool and invert the tins to release the cookies.
Nettie, that sounds amazing! Do you have the molds? I’d love to see them. Thanks so much for sharing this and please stop by again! Clare
Hi Clare, I would love a good egg type recipe that I can make ahead and just throw in the oven for Christmas morning. Any suggestions?
You can make egg quiche the day before and then just heat up. There are also some great egg casseroles that start with buttered bread for a crust and then you add basically scrambled eggs and bits of cooked bacon or ham. Good luck. You might try http://www.allrecipes.com and do a search for eggs.
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