Showing posts with label Danish recipes. Show all posts
Showing posts with label Danish recipes. Show all posts

Monday, December 15, 2025

Our Busy Christmas Kitchen

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Our kitchen has been so busy, we haven't stopped for a second and it is hard to take photos with all the activity. Baking is a necessity this year, as we are using some homebaked  Nummies for gifts instead of supporting this crappy tariffed economy. 


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Yesterday, Hubby and I made Danish Klejner or Kliner..depending on who is speaking. We have two huge roasters full and it took about 2 hours to roll and cut, and then  2 1/2 hours just to fry them. 

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I finally found and used my grandmother's Klejner recipe. The only difference is we fry in corn oil instead of Lard, thank goodness! 

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The buffet in the kitchen has a little bit of everything, nummy and favorites.

The hanging hearts are Jule Haerten or Christmas hearts done by my great aunt. Little wooden people, elves, and red mushroom, baking accessories finish this tree I use every year in the kitchen. The tablecloth is almost 50 years old and probably printed in Sweden, label is long gone.

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This little cart holds a gingerbread couple and a Northwoods handmade Santa. The pig is newer and from a local Gourd Artist.

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Hiding behind the sign are three pumpkins that were still green when picked and they are slowly ripening in the window. Love the train cake mold...picked up at a thrift store.

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Our corner cabinet is filled with inherited treasures, antiques, and fun holiday decor. 
I pick up almost everything in thrift stores.

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Inherited linens stitched by my great-aunts in Frederikshavn, Denmark

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The antique wooden press was used for sausages or inserting cremes in bakery. It's from the 1920's.

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The Grandma Baker is a music box and moves, the little Santa couple are old candy containers. My Gingerbread baker teapot was from a local artist. The tree cake mold was thrifted. The plates are from my everyday collection.

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Another Baker Nutcracker and a few antiques. The tin Holly platter I found last week for $.99 at a thrift store. It's one of the good ones from the UK.
The Peppermint Trees I have had for over 20 years and use them on and off.

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My family Christmas plates are above my windows all year long. They are Royal Copenhagen and Bing and Grondahl, some date back to the early 1900's. 

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Strings of Jule Heartens are on both windows. Peppermint ribbons are on the corner cabinet.

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The table isn't empty, but I took photos anyway and cropped.

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My counter...all those recipes, some from back as far as the 1910's. 

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Cookie trays cleaned and ready to use for the next batch!

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Baking seems to never end in December! 

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But it is my favorite time of year...the Fish poacher has more vintage and crafted goodies. 

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Can't wait to try the new cookie trimmings.

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Aprons waiting for Cookie Day, when the family comes to make Cut-outs from my husband's family German/Bohemian recipe at least 4 generations old.

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My Elves bell ringer a gift from Denmark in the early 70's.

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Merry Christmas from my Busy Christmas Kitchen!

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   Hand stitched apron from Denmark, 
and a Glaedelige Jul for my Danish ancestors. 

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We did peppernuts, Cranberry Walnut Bread, Poundcake, Pumpkin Bread, and Klejner so far...

I have a batch of cutout dough in the freezer and marzipan ready to make into a pig and fruits. 

NUM!

What are you baking for the Holidays!

 will post at the following Link Parties, I hope you visit them.


Thanks so much for visiting,
OldNewGreenRedo, is an ad-free blog.  
I do not endorse or receive any $$ for any products I may use. I enjoy showing how I use products
but I do not receive any $$ from anywhere I shop.

However, the link to my BarberryLane Etsy shop
on the right hand side if you choose to visit for a
Antiques, Craft Supplies, Vintage, Dolls, Mini's, and more. I will be opening an Ebay shop in the New Year. Stay tuned...
  
Sandi 



Wednesday, June 21, 2023

Danish Rhubarb Strawberry Torte/Pie

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It's our favorite time of year---RHUBARB TIME.
This was a post from five years ago of our  Family's favorite pie/tart recipe and adapted from my Danish  grandmother's.

One of the first fresh fruits to ripen in the upper Midwest is Rhubarb. Tart and tangy it is one of our favorites.  This recipe includes some quick tips and variations.

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We have two Rhubarb plants and they were huge, below is a photo from May12th I think, and they are 4 times as large now.

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I always pick the biggest and reddest stalks for pie. The leaves immediately go to the compost pile.  A wonderful compliment to the Rhubarb are Strawberries, which are plentiful and reasonable right now. 

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So, I just had to make some Strawberry/Rhubarb pie. At this point this recipe is mine or one learned long ago and from memory. 

Sandi’s Strawberry Rhubarb Pie or Tart  

Fills 2-8” pre-made pie crusts or one very large tart pan. (I allow thawing time for the pre-made pie crusts) A cookie crust adds some extra flavor in a tart. (I'll use a lemon/vanilla cookie recipe for tarts.)

Mix:
8 cups of diced rhubarb 
2 cups sugar or sweetner
½ tsp of salt

Stir in large microwaveable bowl. Cook on high for 4 min, and stir and then another 4 min on high. ( Pre-cooking the rhubarb gives a warm solution for the corn starch to dissolve and helps to shorten baking time).

Add:
4 cups of sliced cleaned strawberries
2 tsp of vanilla or more-this is what makes it Danish!
Stir together into rhubarb
Here you can add 2 tsp of vanilla if you wish, we always do.

Make a mixture of
2 TBSP of cornstarch or thickener of your choice
½ tsp nutmeg
1 TBSP of cinnamon (we love cinnamon)
Stir into warm fruit until well mixed-
Split into pie shells or tart pan.

Mix 2 cups of rolled oats (Not quick-cook) in bowl or chopper
1/2 cup of sugar
1/2 cup of flour
5 TBSP of cold oleo/butter
1 tsp cinnamon
(you could add chopped almonds to this also) 

Pulse in chopper or mix with a pastry cutter in bowl, until well mixed and crumbly.
Spread over fruit

Bake 1 hour to 1 hour 15 min at 350 degrees.

Serve with icecream/whip cream/ or cool whip.

Delicious warm or cold! 

As a girl when I stayed a summer in Denmark, we had rhubarb and strawberry treats all through the summer. Also, rhubarb pudding with fresh scraped vanilla bean was my favorite and of course drowned in rich cold cream. I will have to make that next!

I'll be sharing at these fine parties:
 














Thank you for your cooperation, 
Sandi