Professional Documents
Culture Documents
9780299304300
9780299304300
Jerry Bechard
and Cindee Borton-Parker
T h e U n i v e r s i t y o f Wi s c o n s i n P r e s s
The University of Wisconsin Press
1930 Monroe Street, 3rd Floor
Madison, Wisconsin 53711-2059
uwpress.wisc.edu
Printed in Canada
The Norske Nook uses brand-name products where noted. All brand
names and product names used in this book are trademarks, registered
trademarks, or trade names of their respective holders. The Norske Nook is
not associated with any product vendor in this book.
We dedicate this book to all
Norske Nook bakers, past and present
Contents
CONTENTS vii
Berry Pies Rhubarb Cream Meringue Pie 117
Lemon Meringue Pie 119
Strawberry Pies on the Head 68 Sour Cream Raisin Meringue Pie 120
Raspberry, Blackberry, or
Strawberry Pie 70 Single-Crust Pies
Frozen Pies
Sour Cream Pies
Cookies and Cream Pie 146
Sour Cream Lingonberry Pie 100 Butterscotch Mousse Pie 148
Sour Cream Raspberry Pie 102 Northwoods Root Beer
Sour Cream Strawberry Pie 103 Float Pie 149
Sour Cream Blackberry Pie 105 Holiday Mint Pie 151
Raspberry White Chocolate Pie 106 Amaretto Fudge Pie 152
Strawberry White Chocolate Pie 108 Orange Dream Pie 153
Sour Cream Apple Blueberry Pie 109 Chocolate Mousse Pie 154
Sour Cream Peach Pie 111
Sugar-Free Pies
Meringue Pies
Sugar-Free Rhubarb Pie 158
Meringues, Shari, and Booms 114 Sugar-Free Apple Pie 159
Meringue 114 Sugar-Free Blueberry, Cherry,
Coconut Meringue Pie 116 and Peach Pie 160
CONTENTS ix
Introduction
Jerry Bechard
My story with Norske Nook begins where the medias attention and brought the tour-
Helen Myhres leaves off. Helen Myhre is ists from around the world.
one of the most influential people in my I suppose now youre trying to figure out
life, and of course at Norske Nook. It was how I fit into the Norske Nook picture. Well,
her dedication to her family and passion you could say that working in the restaurant
for quality home cooking that transformed and food service industry is in my blood. My
her from a 1960s farm housewife to a suc- grandfather on my fathers side was French
cessful restaurant owner in the small town Canadian and was a cook in the lumber
of Osseo, Wisconsin. In 1973, she opened camps near Chippewa Falls, Wisconsin, at
the first Norske Nook, in Osseo, and sin- the turn of the twentieth century. My grand-
glehandedly transformed the sleepy little father on my mothers side worked in a bak-
community into a tourist destination. The ery in Norway when he was young, before
town also accepted its new role with friend- immigrating to the United States.
liness and small-town charm, further draw- I grew up on a small farm just outside
ing in the masses. of Chippewa Falls in the early 1960s. I have
What were Helens secrets? Shes famous many fond memories of the wonderful food
for her dedication and work ethic, but more at our family gatherings. My mother was
importantly, she paid such careful attention in the army nurse training program near
to the small details of the caf. And though the end of World War II, and then became
she was stern and expected
the same dedication from her
employees, she also treated
her staff with great respect and
made them feel like a part of
her family.
This work ethic and sense
of family would shine through
when she cooked her delicious
farm-style meals, and of course
her wonderful pies. Pies, pies,
and more pies! Pies are what
transformed Norske Nook from
just another hometown caf
into a world-renowned desti-
nation. Pies are what captured Osseo
INTRODUCTION xi
a housewife. She was an extraordinary cook also of the food service industry. I remember
and truly enjoyed baking. She passed her being struck by the amount of pre-prepared
love of food and cooking on to me, though food and mixes that were used. My mother
then I was unaware that was happening (my had always made everything from scratch.
dream was actually to become a policeman). After a few years in Colorado and Utah,
I remember that as a child, I wasnt rush- I decided to finish my law enforcement
ing home off the school bus at the end of degree. While in school, I got a job working
the day to get to the freshly baked cakes or on the bottling line at Coors. When I was
cookies, but instead to get to the TV to watch twenty-one, I took on a law enforcement job
The Andy Griffith Show or Adam-12. Little did while still finishing my degree. At twenty-
I know, those cookies, cakes, and pies that I three, I was a supervisor and was well on my
enjoyed so much while I watched TV would way with my new career.
end up helping me make a living and pro- I worked for several years in the Den-
vide for my own family years later. ver area, but my wife and I wanted to be
After I graduated high school, I attended back in the Midwest to raise our children. At
college at the University of WisconsinEau that time, the late 1980s, the pay scale for a
Claire, and I worked as a manager for a local law enforcement job in Wisconsin was not
theater. My supervisor, Gary Joles, and the impressive. Thats when I stumbled upon
owner, Gene Grengs, helped me to learn how an ad in an Eau Claire newspaper about a
to be an effective manager and to make deci- small-town caf for sale. I was interested
sions and learn from my mistakes, all while and, given my law enforcement prospects,
serving up buttered popcorn and hot dogs. I decided to inquire.
was still very focused on getting my degree I contacted the realtor, and he told me
in law enforcement, but a friend needed it was the Norske Nook, as if surely I had
help managing a Perkins restaurant in Mad- already heard of it, though I hadnt because
ison, Wisconsin, and that changed every- wed been out of the area for so long. After
thing. I was tired of working over forty hours hearing him talk about the caf, and hearing
a week while carrying a full class load at col- the cost to buy it, I wondered why the busi-
lege, so I decided to give it a try. I attended ness was for sale at all. The realtor told me
Perkinss valuable restaurant management that the owner wanted to retire and write a
training program and began my journey in cookbook. I asked family and others in the
restaurant management. After working in area about the reputation of the caf. They
Madison for six months, I heard that Per- vouched for it and were very surprised that
kins needed managers in Colorado, and I it was for sale. The cost seemed a bit high
made the move to Wheatridge, Colorado. I to me, but I looked at her numbers, which
also helped to open a few other stores and looked great, and decided to go and see it.
worked for a time in Utah. I was the young- But, before I could even make an offer,
est unit store manager they had ever hired, I needed to sit down for an interview with
and I really enjoyed it. It was my first taste Helen Myhre, to see if I would fit in and to
not only of managing many employees but get her approval. So, I booked a flight to
INTRODUCTION xiii
greenhorn, and allowed me to be a part of restaurant. Summer is peak tourist season,
their lives. and I was shocked at the number of people
Making pie dough is about so much that came in from all over the United States.
more than just the recipe. From baker to Theyd flock in for breakfast, lunch, and din-
baker, there were variations in ingredients, ner, and almost all of them topped it off with
temperature, everything. They taught me a slice of pie. Then, so many of them would
instead how the dough should look and feel, take home a whole pie. I was in awe of the
and that had a big impact on me. I learned number of pies we were baking daily in our
lessons about cooking and baking that you little seventy-five-seat caf.
just wont get from recipes. Baking requires In summer, when we make our straw-
passion for mixing the ingredients in a cer- berry pies, we would clean up to twelve flats
tain way, and adding patience and love to of strawberries each day, and often there is a
make a final masterpiece. They used to staff member dedicated to just cutting straw-
laugh because I wanted to set a timer to berries. And we would still run out of straw-
know when the pies would be done. Theyd berry pie. The baking area was small, about
tell me you can simply smell when a pie is sixteen by twenty feet, and there were four of
done. Just a few short months later, I too us crammed in there, baking about a hundred
would learn to smell a pies doneness. pies a day. There was no air-conditioning,
It took me a lot of trial and error to learn and it was incredibly hot with the ovens run-
the right feel of pie dough. I would mix up ning all day, but we made it work. We were
a single batch each day, and the next day it a well-oiled machine. We also became great
was my job to roll out the dough from that friends, sharing our families news and town
batch. It was a great way to learn what mis- gossip while rolling out pie dough and bak-
takes I was making and how to correct them. ing pies. Every morning at four thirty, Norske
With my persistence, and guidance from Nook bakers gather to begin making the
Helen and her bakers, it all came together. hundreds of pies we will sell that day, shar-
My pie crusts were often pretty mis- ing laughs and love along the way.
shapen, and Helen would ask, What coun- I was also amazed at the number of peo-
try are you rolling out today? It was our ple that would line up outside the Norske
joke for many months. They would resemble Nook, waiting their turn to come in and enjoy
China, Russia, South America. One day she the pie and friendly service. They came from
came in and told me her job must be fin- all over, with smiles on their faces. Each day
ished, because I was finally rolling out the we served more and more people, some days
whole world. even exceeding Osseos own population of
I was busy working every day, and the fifteen hundred.
days leading up to my first Thanksgiving at We also had our local regulars. They
Norske Nook passed quickly. I was amazed would come early in the morning before the
at the number of pies we made for that crowds lined up. They also came all winter
Thanksgiving. But my amazement tripled long when they could enjoy the caf with-
when I witnessed my first summer at the out the long lines. We had two mens tables
INTRODUCTION xv
I kept things the same in the interior, the world, having his picture taken in his
down to the large, hand-painted mural of Norske Nook T-shirt in front of famous sites
Norway. But I made the bakery four times like Big Ben, the Kremlin, the Pyramids, the
larger than it was in the old building. The Great Wall of China, and many more. Every
building was finished, a local minister blessed three to six months wed receive another
the stoves, and our doors opened. We turned picture from him in front of yet another
the old caf into a Scandinavian coffeehouse landmark. We in turn sent him a new T-shirt
and gift shop, but during the busy summer and gift certificates and told him to spread
months we had to keep it open as a restau- the word about Norske Nook while on his
rant to handle overflow. We now had lines on world travels.
both sides of the street. With our extra space, The restaurant was also featured in
we accommodated busloads of tourists. magazine articles in Country Today, Farm and
There were tour groups from all over: Japan, Ranch, and Midwest Living. There was a nod
Norway, Finland, Poland, and Russia. Many of to our caf in Jane and Michael Sterns book
them didnt speak English, but a smile goes Roadfood. Articles in newspapers from New
a long way. They would enjoy a meal and a York to Los Angeles raved about the pies.
slice of pie, and then many would stand out With all this recognition came, of course,
front and take pictures of each other in front longer lines and requests for us to open more
of the restaurant. Some would even hold up locations in towns all over the Midwest.
their pies like a coveted award. I set out on the road to search for a loca-
We had one customer who bought a tion where I could open another restaurant.
T-shirt from us, and then traveled around But it needed to be close enough for me to
keep an eye on it. One of my managers in pie, saying that only his mothers was better
Osseo at that time, Amy Niemen, had grown and our pie reminded him of home.
up in Rice Lake, Wisconsin, a little city on the With our new location came a demand
edge of farms, woods, and water that tourists for more varieties of pie. The bakers from
and families often traveled to for their vaca- each location and I came up with new vari-
tions. I visited the community, met with a eties and tested them on family, friends, and
developer, and got to know some of the local customers, receiving rave reviews.
people. After my visit, I felt the town would On the heels of opening the Rice Lake
be a good fit for a Norske Nook, and we broke location, I decided to take my passion for
ground in the spring of 1995. The new restau- home brewing to a whole new level. After
rant was welcomed by the community, and doing a lot of research, I decided to open a
it brought more buses
and more lines.
Some of the buses
that came through Rice
Lake were transport-
ing musical acts from
place to place for shows
and tours. Such acts as
Molly and the Haymak-
ers, Los Lobos, Randy
Travis, and many others
stopped in at Norske
Nook for a meal and a
slice of pie. Randy Tra-
vis wrote us a long let-
ter thanking us for our Osseos pie case
INTRODUCTION xvii
brewpub in Eau Claire. I had been interested
in home brewing since my days in Denver,
while working in law enforcement. I made
my police buddies the testers for all of my
brewing experiments. Northwoods Brew-
ing was born in 1997 and we began brew-
ing many different styles of beer. When
locals found out that I was the owner, of
course they asked for pies. So as not to dis-
appoint them, I added Norske Nook pies to
the menu, along with its famous breakfasts
and lefse wraps.
It was around this time that we began
National Pie Championships ribbons
to contemplate attending the National Pie
Championships, sponsored by the Ameri- deciding which pies will compete, we test
can Pie Council. After a lot of soul searching each pie over and over again, and pres-
and courage building, we decided to try our ent them to the managers at our quarterly
luck. We packed our gear, including ingredi- managers meetings. Each manager votes
ents, equipment, and pie tins, and headed on the best from each store, and then Cin-
to Florida, where the competition is held. dee Borton-Parker, my regional manager,
Once there, we learned that we would have and I work on getting each pie recipe exactly
to bake our pies in the motel kitchen, and right, down to the last detail, with help from
that our time slot to bake was from 10:00 our bakers. We fine-tune each pie until we
p.m. to 2:00 a.m. What a challenge that was! feel it is worthy of competing. Then we test
Not only were we baking in a completely dif- them on our regular customers, taking their
ferent kitchen, with unfamiliar ovens and opinions into account and revising the rec-
stovetops, but also my regional manager ipes one final time before the competition.
had to leave at 4:00 a.m. to fly back to attend These little working vacations also created
an event for her son. So there I was, all alone, even stronger bonds among all of us, mak-
transporting the pies from the motel to the ing a large family out of a group of friends
school where the pies would be judged. But and coworkers as we share our work and
it was well worth it in the end, as we won our personal stories with one another. Every
our first blue ribbon there, for our Banana year we have a great time, not only because
Cream Pie. (Our pies that have won blue rib- we win awards but also because we have
bons at the championships are identified at fun, working and being together. We could
their recipes in this book.) write a separate book about our adventures
Since that first win, we have attended at the National Pie Championships.
the National Pie Championships almost Another great Wisconsin tourist town,
every year, and each year the bakers and I Hayward, began asking for a Norske Nook.
come up with even more new recipes. Before Never ones to say no to a challenge, we
INTRODUCTION xix
CRUSTS
Pastry Pie Crusts
Makes two 11-inch, 1 cup all-purpose flour
very thin crusts cup butter flavor Crisco
teaspoon salt
cup cold water
In a bowl, use your fingers to blend the flour, Crisco, and salt
until the mixture becomes crumbly. Add the cold water and
mix until smooth. Dont overmix.
Divide the dough in half and form each half into a nice
round ball, about the size of a tennis ball. Set one ball on the
floured surface and flatten it into a disk, like a hockey puck.
Repeat for the other ball. Wrap each disk tightly with plastic
wrap and refrigerate 30 minutes or overnight.
Follow the directions for Unbaked Single Crust (page 2). With
a fork, poke holes in the bottom and sides of the pastry.
Double Crust
Roll out two disks of dough. Fit one crust in the pie tin and add
the filling. Transfer the remaining crust to cover the filling, being
careful not to stretch it. Trim the edge and tuck it under the bot-
tom crust; press to seal. Crimp edge of the pastry as described for
single crust. Prick with a fork or cut slits with a small sharp knife
to allow steam to escape. Bake according to recipe.
This crust can be used for the Chocolate Mousse (page 154)
and Mounds Coconut (page 56) pies.
For one 11-inch pie Chocolate Peanut Butter Lined Pastry Crust
cup chocolate chips
cup peanut butter
1 tablespoons salted butter
This crust can be used for the Butterfinger (page 61), Chocolate
Peanut Butter (page 58), and Snickers Caramel (page 62) pies.
CRUSTS 3
Graham Cracker Pie Crust
For one 11-inch pie 2 cups crushed graham crackers
cup powdered sugar
cup (1 stick) salted butter, softened
Add the butter (butter should be soft, but not melted) and
stir to eliminate lumps. Mix, using your fingers, until it
becomes crumbly. Be careful not to overmix.
Press the mixture into a pie tin, covering the sides and bottom.
When doing the sides you will want to get to the top of the tin.
Press the mixture into a pie tin, covering the sides and the
bottom. When doing the sides you will want to get to the
top of the tin.
CRUSTS 5
Nut Crust for Tortes
For one 9-by-13-inch 2 cups all-purpose flour
torte 1 cup pecans, chopped
cup (1 stick) salted butter, softened
Wrap the outside of the pan with aluminum foil, then coat the
entire inside edge or ring of pan with a nonstick baking spray.
Wrap the outside of the pan with aluminum foil, then coat the
entire edge or ring of pan with a nonstick baking spray.
CRUSTS 7
TOPPINGS AND
PUDDINGS
Cranberry Apple Topping
Makes 5 cups 5 cups Jonathan (or your favorite variety) apples, peeled,
cored, and sliced
2 cups cranberries
cup granulated sugar
1/3 cup light brown sugar (not packed)
Pinch of ground nutmeg
teaspoon ground cinnamon
1/8 teaspoon salt
1/3 cup water
cup cornstarch
cup cold water
Add the blueberries and the other cup sugar. Mix thor-
oughly until thick, and until it reaches a nice blue color.
Put the sugar, flour, and cornstarch into a saucepan and mix
well. Add the egg yolks and milk and whisk.
Add the butter and cook over high heat, stirring continu-
ously, until the mixture is thick and boils in the center.
Add the egg yolks, but do not mix yet. Gradually add the
milk, and stir all together thoroughly.
Remove from heat, and add the butter and vanilla. Stir well
and cool.
Jerry Bechard
Press the crust into a pie tin and crimp. Place about half the
apples in the crust.
Sprinkle half the dry mixture over the apples. Add the
remaining apples, followed by the remaining dry mixture.
Bake until a knife comes out clear, and not sugary, about 2 hours.
Press the crust into a pie tin and crimp. Place about half the
cherries in the crust.
Sprinkle half the dry mixture over the cherries. Add the
remaining cherries, followed by the remaining dry mixture.
Sprinkle with the almond extract.
Bake until a knife comes out clear, and not sugary, about
2 hours.
Press the crust into a pie tin and crimp. Place about half the
apples in the crust.
Bake until a knife comes out clear, and not sugary, about 2
hours. After baking, sprinkle the remaining cup of pecans
over the topping.
2 pounds blackberries
1 cups granulated sugar
cup all-purpose flour
1 tablespoon cornstarch
Press the crust into a pie tin and crimp. Place about half the
blackberries in the crust.
Bake until a knife comes out clear, and not sugary, about 2
hours.
2 pounds blueberries
Tip: 1 cups granulated sugar
For the filling you can 2 tablespoons all-purpose flour
substitute a 1-quart jar of 1 tablespoon cornstarch
Norske Nook Blueberry
Pie Filling. Preheat the oven to 375 degrees.
Press the crust into a pie tin and crimp. Place about
half the blueberries inside the crust.
Sprinkle half the dry mixture over the blueberries. Add the
remaining blueberries, followed by the remaining dry mixture.
Bake until a knife comes out clear, and not sugary, about 2 hours.
Press the crust into a pie tin and crimp. Spread 1 cups
raspberries over the crust.
Arrange half the peach slices around the outside and then
fill to the middle.
To make the melba crumb topping, mix all the dry ingredi-
ents in a bowl, then mix in the softened (not melted) butter
with your fingers. Sprinkle the topping over the peaches.
Bake until a knife comes out clear, and not sugary, about 2
hours.
Praline Topping
Press the crust into a pie tin and crimp. Place about half the
peaches in the crust.
Bake until a knife comes out clear, and not sugary, about 2
hours.
Press the crust into a pie tin and crimp. In a large bowl, mix
all of the berries. Place about half the berries in the crust.
Sprinkle half the dry mixture over the berries. Add the
remaining berries, followed by the remaining dry mixture.
Bake until a knife comes out clear, and not sugary, about 2
hours.
Place the strawberries in a bowl and add the sugar and corn-
starch. Mix well and place the mixture in the crust.
Cover the pie with the remaining crust, crimp around the
rim, and cut slits in the top. Brush with melted butter and
sprinkle with sanding sugar.
Bake until a knife comes out clear, and not sugary, about 2
hours.
Cover the pie with the remaining crust, crimp around the
rim, and prick with a fork or cut slits in the top. Sprinkle
with sugar.
Bake until a knife comes out clear, and not sugary, about 2
hours.
Cover the pie with the remaining crust, crimp around the
rim, and prick with a fork or cut slits in the top. Sprinkle
with sugar.
Bake until a knife comes out clear, and not sugary, about 2
hours.
DOUBLE-CRUST PIES 39
Strawberry Rhubarb Pie
Makes one 11-inch pie 1 Double Crust (page 3)
Cover the pie with the remaining crust, crimp around the
rim, and prick with a fork or cut slits in the top. Sprinkle
with sugar.
Bake until a knife comes out clear, and not sugary, about 2
hours. Frozen rhubarb will take longer to bake than fresh.
DOUBLE-CRUST PIES 41
Mincemeat Pie with Warm Rum Sauce
Makes one 11-inch pie 1 Double Crust (page 3)
Mincemeat Filling
Cover the pie with the remaining crust, crimp around the
rim, and cut slits in the top. Sprinkle with sugar.
Serve pie with warm rum sauce drizzled over each slice.
Cover the pie with the remaining crust, crimp around the
rim, and prick with a fork or cut slits in the top. Sprinkle
with sugar.
Bake until a knife comes out clear, and not sugary, about 2
hours.
DOUBLE-CRUST PIES 43
Peach Pie
2004 National blue ribbon winner
Cover the pie with the remaining crust, crimp around the
rim, and cut slits in the top. Sprinkle with sugar.
Bake until a knife comes out clear, and not sugary, about 2
hours.
Place the rhubarb mixture in the crust and dot with butter
slices. You will have a very heaping pie, but the rhubarb will
shrink considerably when cooked.
Cover the pie with the remaining crust, crimp around the
rim, and prick with a fork or cut slits in the top. Sprinkle
with sugar.
Bake until a knife comes out clear, and not sugary, about 2
hours. Frozen rhubarb will take longer to bake than fresh.
Cover the pie with the remaining crust, crimp around the
rim, and cut slits in the top. Sprinkle with sugar.
Bake until a knife comes out clear, and not sugary, about 2
hours.
DOUBLE-CRUST PIES 47
Cranberry Apple Pie
Makes one 11-inch pie 1 Double Crust (page 3)
Place about half the apples and half the cranberries in the
crust.
Sprinkle half the dry mixture over the apples and cranber-
ries. Add the remaining apples and cranberries followed by
the remaining dry mixture. Dot with the butter slices.
Cover the pie with the remaining crust, crimp around the
rim, and prick with a fork or cut slits in the top. Sprinkle
with sugar.
Bake until a knife comes out clear, and not sugary, about 2
hours.
DOUBLE-CRUST PIES 49
Blueberry Pie
2008 National blue ribbon winner
2 pounds blueberries
1 cups granulated sugar, plus additional for sprinkling
cup all-purpose flour
1 tablespoon cornstarch
1 teaspoon brandy
1 teaspoon lemon juice
1 tablespoon cold salted butter, cut into 3 slices
Combine the brandy and lemon juice and sprinkle over the
pie. Dot with the butter slices.
Cover the pie with the remaining crust, crimp around the
rim, and prick with a fork or cut slits in the top. Sprinkle
with sugar.
Bake until a knife comes out clear, and not sugary, about 2
hours.
pound cranberries
pound lingonberries
1 pounds blueberries
2 cups granulated sugar, plus additional for sprinkling
cup all-purpose flour
3 tablespoons cornstarch
1 tablespoon cold salted butter, cut into 3 slices
In a large bowl, combine all the fruit and place about half
the mixture in the crust.
Cover the pie with the remaining crust, crimp around the
rim, and cut slits in the top. Sprinkle with sugar.
Bake until a knife comes out clear, and not sugary, about 2
hours.
Place about half the apples and half the lingonberries in the
crust.
Cover the pie with the remaining crust, crimp around the
rim, and prick with a fork or cut slits in the top. Sprinkle
with sugar.
Bake until a knife comes out clear, and not sugary, about 2
hours.
DOUBLE-CRUST PIES 53
CANDY PIES
MY SISTER SAVES THE NATIONAL PIE CHAMPIONSHIPS
Its always such an honor to attend and compete at the annual National Pie Championships in
Celebration, Florida, in April. Every year, the Norske Nook team gets together to share pie ideas
and sample pies. We vote on our favorites and prepare the chosen pies for the competition. We
make them over and over, making small changes here and there until the pie is perfect. Hard
work and dedication like this can only come from a team that shares a passion for pies.
My sister Judy has retired in Florida, about an hour south of where the competition is held.
Shes been a true lifesaver, letting us store our baking supplies year after year. One time, the
oven in our rental house broke, and she let us bake the pies for the competition at her house.
In the first years, I think she looked forward to our arrival, but I hope she doesnt change her
mind after what weve put her through (what happens in Florida stays in Florida?)! We are
very thankful for her help.
Jerry Bechard
Spread the filling in the crust and cover with the pudding.
Spead the filling in the crust and cover with the pudding.
CANDY PIES 57
Chocolate Peanut Butter Pie
2009 National blue ribbon winner
Makes one 11-inch pie 1 Chocolate Peanut Butter Lined Pastry Crust (page 3)
In a large bowl, mix the cream cheese, 2/3 cup peanut but-
ter, and powdered sugar with an electric stand mixer. Fold
in half the whipped topping and the chopped Reeses Peanut
Butter Cups.
Spread the filling in the crust and cover with the pudding.
Makes one 11-inch pie 1 Chocolate Peanut Butter Lined Pastry Crust (page 3)
Remove the bowl from the mixer, add the candy, and mix by
hand with a rubber spatula.
CANDY PIES 61
Snickers Caramel Pie
2010 National blue ribbon winner
Makes one 11-inch pie 1 Chocolate Peanut Butter Lined Pastry Crust (page 3)
Remove the bowl from the mixer and add the whipped top-
ping. With a rubber spatula, continue mixing by hand. Add 2
cups of the candy and mix thoroughly by hand.
CANDY PIES 65
BERRY PIES
STRAWBERRY PIES ON THE HEAD
I will always remember one particular day during my first years as owner of the Norske Nook.
I was at the original location, which had a very small bakery area. It was a Friday, and Shari
Brown and I were very busy making tons of strawberry and raspberry pies to get ready for the
busy weekend ahead. We ran out of space in our bakery cooler, so we decided to stack some
pies in the large walk-in cooler. If I remember correctly, there were at least twenty other cream
pies stacked around, anywhere we could find roomon top of dressings and pickle jars. I was
balancing three finished strawberry pies, each weighing eight pounds, on my hands and arms,
and our dishwasher Brian opened the cooler door for me. I walked in and bumped a pie that
was stacked on an overhead shelf, and Im sure you can guess what happened next. It fell on
my head and caused a domino effect of pies falling all over me and everywhere. It was not a
great day, but it sticks in the memory of all who were there!
Jerry Bechard
Strawberry/Raspberry Glaze
3 cups water
Tip:
2 cups granulated sugar
While in most cases fresh 7 tablespoons (3-ounce box) raspberry gelatin powder
fruit is best, we suggest
7 tablespoons (3-ounce box) strawberry gelatin powder
using frozen berries or
firm store-bought berries 6 tablespoons cornstarch
for this recipe. The pie 3 tablespoons cold water
will keep much better.
9 cups raspberries, blackberries, or strawberries
1 (8-ounce) container frozen whipped topping, thawed, or
Fresh Whipped Cream (page 17)
Place the cooled glaze in a large bowl and mix until smooth.
Fold the raspberries, blackberries, or strawberries into the
glaze, coating all the fruit and trying not to smash the fruit.
Peach Filling
2 pounds peaches, peeled, pitted, and sliced
1 cups granulated sugar
6 tablespoons peach gelatin powder
6 tablespoons cornstarch
5 tablespoons cold water
In a saucepan over high heat, mix the sugar, salt, and corn-
starch. Whisk in egg yolks, lemon juice, and hot water. Cook
until thickened and center is boiling. Transfer to a plastic
bowl and refrigerate.
6 cups raspberries
Mound the fruit mixture over the cream cheese layer. Refrig-
erate the pie.
6 cups strawberries
Place the cooled glaze in a large bowl and mix until smooth.
Fold the strawberries into the glaze, coating all the fruit and
trying not to smash the fruit.
Mound the fruit mixture over the cream cheese layer. Refrig-
erate the pie.
Blueberry Juice
6 tablespoons cornstarch
5 tablespoons cold water
4 cups blueberries
1 cups granulated sugar
2 cups water
5 cups blueberries
Remove from heat, add the blueberries, and mix. Pour the
mixture onto a cookie sheet and place in freezer for 20 to 30
minutes, until set.
Pumpkin Pudding
Using a stand mixer, beat the egg whites until almost stiff.
Add cup of sugar and beat until stiff.
RECIPE CONTINUES
6 cups blackberries
Place the cooled glaze in a large bowl and mix until smooth.
Fold the blackberries into the glaze, coating all the fruit and
trying not to smash the fruit.
Mound the fruit mixture over the cream cheese layer. Refrig-
erate the pie.
Apple Filling
Fruit Filling
Northwest Wildfoods
/3 cup black cherry gelatin powder or 1 (3.4-ounce) box
1
(www.nwwildfoods.com)
black cherry Jell-O powder
will ship frozen lingon-
berries to your door. The /3 cup raspberry gelatin powder
1
Mix the sour cream and egg yolks in a large saucepan. Add
the sugar and flour. Cook on high heat, stirring constantly
with a rubber spatula. You need to watch very closely; it can
scorch quickly. Cook until very thick. When you hold up the
spatula, the mixture should stick and barely come off the
spatula.
Remove from heat, add the gelatin powder, and mix well.
Add the raspberries and mix together gently. Pour the mix-
ture into the baked crust. Refrigerate the pie.
Mix the sour cream and egg yolks in a large saucepan. Add
the sugar and flour. Cook on high heat, stirring constantly
with a rubber spatula. You need to watch very closely; it can
scorch quickly. Cook until very thick. When you hold up the
spatula, the mixture should stick and barely come off the
spatula.
Remove from heat, add the gelatin powder, and mix well.
Add the strawberries and mix together gently. Pour the mix-
ture into the baked crust. Refrigerate the pie.
Mix the sour cream and egg yolks in a large saucepan. Add
the sugar and flour. Cook on high heat, stirring constantly
with a rubber spatula. You need to watch very closely; it can
scorch quickly. Cook until very thick. When you hold up the
spatula, the mixture should stick and barely come off the
spatula.
Remove from heat, add the gelatin or Jell-O powder, and mix
well. Add the blackberries and mix together gently. Pour the
mixture into the baked crust. Refrigerate the pie.
Add about half the remaining filling, covering all the rasp-
berries. Add the rest of the raspberries (except for 8), still
not touching the crust. Finish with the rest of the filling and
smooth with a rubber spatula. Arrange 8 raspberries around
the top of the pie.
Add about half the remaining filling, covering all the straw-
berries. Add the rest of the chopped strawberries, still not
touching the crust. Finish with the rest of the filling and
smooth with a rubber spatula. Arrange the halved strawber-
ries around the top of the pie.
Mix the sour cream and egg yolks in a large saucepan. Add
the sugar, flour, and apples. Cook on high heat, stirring
constantly with a rubber spatula. You need to watch very
closely; it can scorch quickly. Cook until very thick. When
you hold up the spatula, the mixture should stick and barely
come off the spatula.
Remove from heat, add the blueberries, and mix together gen-
tly. Pour the mixture into the baked crust. Refrigerate the pie.
Mix the sour cream and egg yolks in a large saucepan. Add
the sugar and flour. Cook on high heat, stirring constantly
with a rubber spatula. You need to watch very closely; it can
scorch quickly. Cook until very thick. When you hold up the
spatula, the mixture should stick and barely come off the
spatula.
Remove from heat, add the gelatin powder, and mix well.
Add the peaches and mix together gently. Pour into the
baked crust. Refrigerate the pie.
Jerry Bechard
Meringue
Makes one 11-inch pie 1 Baked Single Crust (page 3)
Pour the mixture into the baked crust, top with the
meringue, and sprinkle the meringue with coconut. Bake for
about 20 minutes, until golden brown. Cool completely on a
wire rack. Keep the pie refrigerated.
Remove from heat and pour into the baked crust. Refriger-
ate until cooled.
Pour the cooled pudding into the baked crust, top with the
meringue, and bake for 20 minutes, until golden brown. Cool
completely on a wire rack. Keep the pie refrigerated.
Remove from heat and pour into the baked crust. Refriger-
ate until cooled.
5 large eggs
1 cup granulated sugar
cup (1 sticks) salted butter, melted
1 cups Karo syrup
1 cup chocolate chips
2 cups pecans, halved
Sprinkle the chocolate chips over the filling and then swirl
them in. Sprinkle the pecans over the entire pie, starting
around the edges and then filling in the center.
5 large eggs
cup granulated sugar
2 teaspoons vanilla extract
teaspoon salt
1 teaspoon ground cinnamon
cup raisins
1 (20-ounce) can crushed pineapple, drained
cup ( stick) salted butter, melted
3 cups hot whole milk
1 cups Jonathan (or your favorite variety) apples, peeled,
cored, and diced
1 loaf sliced raisin bread, cubed (The night before you make
this pie, lay out the slices on a sheet pan. The next day cut
off the crusts and cube the slices into 1-inch pieces.)
Vanilla Sauce
Bake for about 2 hours. Uncover the pie for the last 15 min-
utes of baking.
This pie could also be served with warm rum sauce (page 42).
5 large eggs
1 cup granulated sugar
cup malted milk powder
1/3 cup stout beer
cup (1 sticks) salted butter, melted
1 cups Karo syrup
2 cups pecans, halved
Combine the eggs, sugar, malted milk powder, beer, and but-
ter in a bowl. Whisk until the eggs are broken up, being care-
ful not to overmix. Mix in the syrup with a rubber spatula.
Sprinkle the pecans over the entire pie, starting around the
edges and then filling in the center.
5 large eggs
1 cup granulated sugar
cup (1 sticks) salted butter, melted
1 cups Karo syrup
2 cups pecans, halved
Sprinkle the pecans over the entire pie, starting around the
edges and then filling in the center.
Jerry Bechard
Butterscotch Pie
Makes one 11-inch pie 1 Baked Single Crust (page 3)
Pack the brown sugar very well and level the tablespoons
of flour and cornstarch. Put them all in a saucepan and mix
well. Whisk in the egg yolks and milk. Add the butter and
cook over high heat, stirring continuously. Cook until the
mixture thickens and boils in the center. Remove from heat
and stir in the maple flavoring.
Pour into the baked crust. Cover the pie with plastic wrap
and refrigerate until ready to serve.
Top with whipped topping all the way to the edges. Garnish
with pecans.
5 to 7 bananas, sliced
Frozen whipped topping, thawed, or Fresh Whipped Cream
(page 17) for serving (optional)
Cover the pie with plastic wrap and refrigerate until ready
to serve.
Pour the cooled chocolate pudding into the cooled pie crust.
Cover the pie with plastic wrap and refrigerate until ready
to serve.
Mound the mixture into the crust and sprinkle the rest of
the crushed Oreos on top. Freeze the pie.
With a stand electric mixer at low speed, mix the cream and
sugar. Add the syrup and pudding powder and gradually
increase the speed until the mixture is thick. Be careful not
to overmix.
Makes one 11-inch pie 1 Baked Single Crust (page 3) or 1 Oreo Cookie Pie Crust
(page 4)
Take out 3 cups of the mixture and set aside. Add the gela-
tin powder to the rest of the mixture and stir. Swirl the two
mixtures together and mound into the crust. Freeze the pie.
Mound the mixture into the crust and gently swirl in choco-
late syrup. Freeze the pie.
Pour the mixture into the crust and dot with the butter
slices. It will seem like a heaping pie, but the rhubarb will
shrink a lot when cooked.
Cover the pie with the remaining crust, crimp around the
rim, and cut slits in the top. Sprinkle with half-and-half.
Cover the pie with the remaining crust, crimp around the
rim, and cut slits in the top. Sprinkle with half-and-half.
Bake until the apples are bubbling and soft in the center (a
knife comes out clear), about 2 hours.
Combine the Equal and tapioca. Sprinkle half the dry mix-
ture over the fruit. Add the remaining fruit, followed by the
remaining dry mixture. Dot with the butter slices.
Cover with the remaining crust, crimp around the rim, and
cut slits in the top. Sprinkle with half-and-half.
Bake until the fruit is bubbling and soft in the center (a knife
comes out clear), about 2 hours.
CHEESECAKES 163
A STORY OF MY SISTER ANITAS CHEESECAKES
My sister Anita absolutely loved to cook and bake, and when she heard about me purchasing
the Norske Nook restaurant, she immediately went to work experimenting with cheesecakes.
I was already hooked on her plain New Yorkstyle cheesecake, but I was excited to try her new
variations and serve them at Norske Nook.
Anita was a biology major and a substitute teacher at my grade school. She had such a
wonderful way of teaching children and adults about nature. One of my fondest memories is
picking berries with her in Oregon. She explained every plant species on the hillside overlook-
ing the Pacific Ocean, and then we filled our buckets with berries. Later she made a blackberry
cheesecake that was to die for!
Jerry Bechard
Fold in the stiffened cream mixture from the first bowl, and
mix until smooth. Pour the mixture into the crusts.
While the cheesecakes are baking, you can make the top-
ping. Mix together the sour cream, sugar, and vanilla extract.
Fold in the stiffened cream mixture from the first bowl, and
mix until smooth. Pour the mixture into the crusts. Sprinkle
with chocolate chips and drizzle on caramel topping. Gently
swirl chips and caramel with knife.
CHEESECAKES 167
Pumpkin Cheesecake
Makes two 9-inch 2 Graham Cracker Cheesecake Crusts (page 6)
round cheesecakes
cup heavy whipping cream
2 cups canned pumpkin puree
2 cups granulated sugar
3 pounds cream cheese, softened
6 large eggs
11/3 tablespoon pumpkin pie spice
1 teaspoon salt
Frozen whipped topping, thawed, or Fresh Whipped Cream
(page 17) for serving (optional)
Candy corn for serving (optional)
You can tell when they are done by making sure the mid-
dle does not wiggle and shake. Observe very closely when
deciding doneness. Remove from oven and cool.
Top with whipped cream and candy corn for a great fall
treat.
CHEESECAKES 171
Strawberry Torte
Makes one 9-by-13-inch 1 Graham Cracker Crust for Tortes (page 5)
torte
3 cups water
1 cups strawberry gelatin powder
6 cups strawberries, chopped
1 (8-ounce) container frozen whipped topping, thawed
Boil the water. Add the gelatin powder and stir until com-
pletely dissolved. Add the berries and stir. Refrigerate until
partially set, approximately 30 minutes.
Spread the cooled mixture over the crust. Cover with plastic
wrap and refrigerate until completely set.
Boil the water. Combine the water and the gelatin in a bowl
and stir until dissolved. Add the berries and stir. Refrigerate
until partially set, approximately 30 minutes.
Spread the cooled mixure over the crust. Cover with plastic
wrap and refrigerate until completely set.
TORTES 173
Butterscotch Coconut Torte
Makes one 9-by-13-inch 1 Nut Crust for Tortes (page 6)
torte
1 cups light brown sugar
1 tablespoons all-purpose flour
1 tablespoons cornstarch
1 cups flaked sweetened coconut
1 cup cook-and-serve vanilla pudding powder
2 large egg yolks
3 cups whole milk
1 teaspoon maple flavoring
Spread the crust with the cream cheese filling, then layer
with the butterscotch coconut mixture and top with the
whipped cream.
Spread the crust with the cream cheese filling, add a layer of
the pudding, and top with the whipped topping or whipped
cream. Garnish with chocolate chips.
TORTES 175
176 THE NORSKE NOOK BOOK OF PIES AND OTHER RECIPES
Chocolate Peanut Butter Torte
Makes one 9-by-13-inch 1 Nut Crust for Tortes (page 6)
torte
6 cups whole milk
1 cups cook-and-serve chocolate pudding powder
8 ounces cream cheese, softened
1 cups creamy peanut butter
2 cups powdered sugar
1 (16-ounce) container frozen whipped topping, thawed
and divided
cup shelled salted peanuts, chopped
Spread the peanut butter mixture over the nut crust. Top
with cooled pudding. Garnish with the remainder of the
whipped topping and chopped peanuts.
TORTES 177
Coconut Torte
Makes one 9-by-13-inch 1 Nut Crust for Tortes (page 6)
torte
Cream Cheese Filling
Coconut Filling
To toast the coconut, put the coconut in a pie pan and place
it under the broiler for just a couple of minutes, watching
closely and stirring occasionally, until golden brown.
Spread the coconut filling over the cream cheese filling. Top
with the whipped topping or whipped cream and sprinkle
with the toasted coconut.
TORTES 179
180 THE NORSKE NOOK BOOK OF PIES AND OTHER RECIPES
Lemon Torte
Makes one 9-by-13-inch 1 Nut Crust for Tortes (page 6)
torte
1 batch of Lemon Pudding (page 15)
Spread the crust with the cream cheese filling, add a layer of
lemon pudding, and top with whipped topping or whipped
cream.
TORTES 181
Chocolate Mint Torte
Makes one 9-by-13-inch 1 Nut Crust for Tortes (page 6)
torte
1 batch of Chocolate Pudding (page 16)
Beat the egg whites until they are almost stiff. Add the other
cup of sugar and beat again.
Fold the egg whites into the pumpkin mixture. Cook until
thick. Remove from heat.
TORTES 183
Rhubarb Torte
Makes one 9-by-13-inch 1 Nut Crust for Tortes (page 6)
torte
cup (1 stick) salted butter
6 cups rhubarb, chopped
2 cups granulated sugar, divided
3 large egg yolks
cup half-and-half
cup all-purpose flour
In a large saucepan, melt the butter over low heat. Add the
rhubarb and cook until the rhubarb is coated with butter.
Add 1 cups sugar and cook until soft.
Spread the crust with the cream cheese mixture. When the
rhubarb mixture is set, add it over the cream cheese layer.
Top with the other container of whipped topping.
TORTES 185
186 THE NORSKE NOOK BOOK OF PIES AND OTHER RECIPES
MUFFINS
MUFFINS 187
Cranberry Orange Muffins
Makes 1 dozen muffins 2 cups all-purpose flour
1 tablespoon baking powder
teaspoon salt
cup granulated sugar
1 large egg
cup orange juice
1 teaspoon grated orange rind
cup vegetable oil
1 cup cranberries, halved
Bake for 25 minutes, or until the tops are golden brown and
a thin knife inserted into the center of the muffins comes
out clean. Transfer the pan to a rack and cool for 5 minutes
before carefully removing each muffin from its mold. Store
the muffins in an airtight container at room temperature.
MUFFINS 189
Lemon Poppy Seed Muffins
Makes 1 dozen muffins 2/3 cup granulated sugar
Grated rind and juice of 1 lemon
2 cups all-purpose flour
2 teaspoons baking powder
teaspoon baking soda
teaspoon salt
cup sour cream
2 large eggs
1 teaspoon vanilla extract
cup (1 stick) salted butter, melted and cooled
2 tablespoons poppy seeds
In a large bowl, rub the sugar and lemon rind together with
your fingertips until the sugar is moist and the fragrance
of lemon strong. Whisk in the flour, baking powder, baking
soda, and salt.
Bake for 25 minutes, or until the tops are golden brown and
a thin knife inserted into the center of the muffins comes
out clean. Transfer the pan to a rack and cool for 5 minutes
before carefully removing each muffin from its mold. Store
the muffins in an airtight container at room temperature.
MUFFINS 191
Four Berry Cream Cheese Muffins
Makes 1 dozen muffins Cream Cheese Mixure and Berries
Muffin Batter
To make the batter, mix the flour, baking powder, and salt in
another bowl and set aside. Beat the egg in a separate bowl,
then add the milk, sugar, and vanilla to the egg. Combine
the egg and flour mixtures. Add the butter and mix, being
careful not to overmix. The batter will be a little lumpy.
Using only half the muffin batter, spoon the batter evenly
among the muffin cups. Add 1 teaspoon of the cream cheese
mixure on top of the batter, in the middle. Place 1 teaspoon
of jam on top of the cream cheese. Distribute the other half
of the batter among the cups. Sprinkle with sugar.
MUFFINS 193
Strawberry Cream Cheese Muffins
Makes 1 dozen muffins Strawberry Mixture
Muffin Batter
To make the batter, mix the flour, baking powder, and salt in
another bowl and set aside. Beat the egg in a separate bowl,
then add the sugar, milk, and vanilla to the egg. Combine
the egg and flour mixtures. Add the butter and mix, being
careful not to overmix. The batter will be a little lumpy.
Using only half the muffin batter, spoon the batter evenly
among the muffin cups. Add 1 teaspoon of the cream
cheese mixture on top of the batter, in the middle. Place 1
teaspoon of the strawberries on top of the cream cheese.
Distribute the other half of the batter among the cups.
Sprinkle with sugar.
MUFFINS 195
196 THE NORSKE NOOK BOOK OF PIES AND OTHER RECIPES
COOKIES
COOKIES 197
MOM, COUSIN CARRIE, AND DELICIOUS COOKIES
When I was young, my mother would take me to town to visit one of her elderly Norwegian
distant cousins who lived in an apartment on the second floor of a large house. Her name was
Carrie, and she would bake goods out of her home to sell to the corner grocery store. Carrie
would always greet me with a warm hug and traditional kiss on the cheek. I loved going there
because she was always baking and I loved the smell of baked goodsit was heaven to me
at four years old. I especially enjoyed the huge sour cream cookie shed give me to eat while I
watched Captain Kangaroo, Bozo, or Sheriff Bob on TV.
As I have said, my mom loved to cook and was thrilled to make the cookies and cakes that
my dad loved. He really enjoyed oatmeal cookies, date-filled cookies, and, of course, ginger-
bread cookies. He would dunk them in his coffee and pack some in the old metal lunch box
that he took to work at the Uniroyal Tire factory. I loved it when he came home and I would
sit on his lap before he headed out to the barn to feed the cattle or to work in the field. With
one arm hed hold me, with the other hed be dipping cookies into his coffee, and occasionally
hed let me steal a bite.
Like all good moms, my mom would let us kids lick the spatulas, spoons, and mixing
bowls between batches, and of course shed make us wash them before the next batch. One
day she was baking dozens and dozens of cookies. After I licked the spoon she had just used
to mix the gingerbread cookies, I decided I would eat a few handfuls of the cookie dough while
she had her back turned. (Im not just a jokester, Im also a rocket scientist!) Of course, I got
caught after Id eaten most of the dough, and she was very upset with me. While she was yell-
ing at me, which at the time seemed like an eternity, I got sick, which made her stop being
upset and feel bad for me, and she nursed me back to health. When Id recovered a few days
later, I couldnt eat gingerbread cookies or go near the kitchen when she was making them. It
was close to twenty-five years before I could eat or bake gingerbread cookies! But now, I love
the smell of freshly baked gingerbread cookies again.
Jerry Bechard
Using an electric mixer and a large bowl, beat the butter and
sugar until creamy. Add the eggs and vanilla and mix well.
Add the sour cream and mix well. Gradually add the flour
mixture and mix well.
Roll out the dough -inch thick. Using a large round cookie
cutter, cut dough circles and place them onto greased cookie
sheets.
COOKIES 199
Molasses Gingerbread Cookies
Makes about 4 dozen cup (1 sticks) salted butter or shortening
cookies 1 cups granulated sugar, plus additional for sprinkling
cup molasses
2 large eggs
1 tablespoon baking soda
cup hot water
1 teaspoon ground ginger
1 teaspoon ground cinnamon
4 cups all-purpose flour
Add the ginger, cinnamon, and flour, and mix well, using
a wooden spoon. Cover the dough with plastic wrap and
refrigerate for about 2 hours.
Using an electric stand mixer, beat the butter and both sug-
ars. Add the egg yolks, vanilla, and poppy seeds and mix
well. Add the flour and salt. Mix well.
Bake until light brown around the edges. Baking times will
vary. Cool completely and store in an airtight container.
COOKIES 203
204 THE NORSKE NOOK BOOK OF PIES AND OTHER RECIPES
Oatmeal Date-Filled Cookies
Makes about 3 to 4 Filling
dozen cookies 2 cups dates, chopped
cup granulated sugar
1 cup water
Cookies
Make the filling first. Combine the dates, sugar, and water in
a medium saucepan on medium heat, and cook until thick.
Be careful not to burn. Watch closely, and stir often. Remove
from the heat, and allow to cool.
COOKIES 205
Peanut Butter Cookies
Makes about 5 dozen 1 cup (2 sticks) salted butter, softened
cookies 1 cup butter flavor Crisco
1 cup granulated sugar
1 cup light brown sugar
1 cup creamy peanut butter
2 large eggs
1 cup old-fashioned rolled oats (not quick-cooking)
2 tablespoons baking soda
teaspoon salt
2 cups all-purpose flour
1 bag (2 cups) peanut butter chips
Using a 1/4 cup scoop and flattening the dough against your
palm to get a level scoop, drop the scoops onto a greased
cookie sheet. Flatten with a fork.
COOKIES 207
Norwegian Pepper Cookies
Makes about 18 cookies Cookies
Lemon Glaze
COOKIES 209
210 THE NORSKE NOOK BOOK OF PIES AND OTHER RECIPES
SCANDINAVIAN
SPECIALTIES
Beat the eggs a little with the sugar and salt. Add the milk
and flour and beat until smooth. Let the mixture rest before
frying.
Heat the oil in the fryer. Rosettes are delicate; youll have to
test the temperature a bit. If the grease is too hot, the out-
side of the rosettes will fry too fast and the middle will be
soggy. If the grease isnt hot enough the whole rosette will
be soggy.
Dip the iron into the hot oil. Remove from the oil and shake
off the grease. Dip the iron into the batter (but dont let the
batter cover the top of the iron). Submerge the battered iron
in the oil completely and cook until a light golden brown.
Remove from the oil and shake off the excess grease, and
carefully loosen the rosette from the iron, using a fork.
Remove the rosette from the iron and lay on paper toweling.
Put the sugar in a shallow bowl, and when the rosette has
cooled, dip it in sugar.
Divide the dough and, using your hands, roll it into 24 balls
about the size of golf balls. Place each one on a generously
floured board (preferably one covered with rolling cloth
designed for making lefse), and gently pat the top with your
hand to flatten slightly. Using a rolling pin designed for
lefse, roll the dough until its quite thin, about inch, and
almost translucent. When rolling the dough for each piece
Gently slide a lefse stick under the rolled dough to loosen all
the way around. Now, slide the stick under the middle of the
dough and raise it off the floured board. Carry the dough on
the stick to the heated lefse grill (or a cast-iron skillet), and
carefully ease the dough onto the grill by rolling the stick to
one side.
Mix the oats, sugar, baking soda, and salt together in a large
bowl. Add the butter and mix. Add the buttermilk and the
flour and mix. (You may need more flour for rolling.)
Press the batter thinly into bakkel tins, not thick. Place the
tins on a cookie sheet.
Mix the ingredients in the order they are listed, being care-
ful not to overbeat.
Bake in the almond cake pan for 1 hour and 15 minutes. The
edges should be golden brown. The cake will break apart if
you remove it too soon.
corrugated rolling pin: A pin with special grooves that helps get
lefse dough to the proper thinness.
krumkaka iron: Much like a waffle iron, used for baking two very
thin, traditional Scandinavian cookies at a time.
pie tin: At Norske Nook, a round metal pie pan, 11 inches in diam-
eter, used for baking pies.
sandbakkel tins: A set of tins that mold the shapes and properly
bake the Scandinavian sandbakkel cookies.
Jerry Bechard
First and foremost I would like to thank Jerry Bechard for being the
best leader, for trusting me to be a part of this project, and for his
endless generosity and friendship. Thanks to all the incredible bak-
ers, staff, and managers of the Norske Nook for their constant dedi-
cation, with an immense thanks to Shari Brown, Heidi Myron-Becker,
Jean Zingshiem, Sara Zeiler, Joni Shields, Stacy Campbell, Kim Hanson,
and Mariel Martinez for all the extra efforts in helping with this book.
ACKNOWLEDGMENTS 227
An enormous thank you to my niece Beth Wankel for her hours of
assistance and self-sacrifice helping me with this book, and to my hus-
band, Larry Parker, for putting up with my not coming to bed at night
due to typing recipes into the early morning hours, and for always
willing to be my pie taster. Thanks also to my mother, Judy Borton, for
her unconditional love and constant encouragement and offerings of
help, and to my son, Beau Fenske, for always being my reason.
And of course big thanks to Executive Editor Raphael Kadushin for
taking on this project and for his eye for detail and patience. Thanks as
well to the other UW Press staff, especially Andrea Christofferson and
the rest of the marketing department for spreading the word about the
book and Sheila McMahon for expertly guiding us through the process
and creating the index. And thanks to Rose Design for the beautiful
layout of the book and cover.
Thanks also to Mette Nielsen for the amazing photography and
Cindy Syme for the styling; they both were such a joy to work with.
Cindee Borton-Parker
BIOGRAPHIES 229
Cindee works diligently to ensure that Norske Nook
upholds the integrity of its traditions and award-winning,
time-honored recipes, pies made from scratch, each crust
rolled by hand. She takes pride in all of Norske Nooks food,
but pays careful attention to the taste, quality, and presenta-
tion of the famous pies. If the pie isnt award-winning qual-
ity, it doesnt get served.
Cindee enjoys creating new recipes with the bakers, and
being the lucky taste tester for the pies. She also consults
with brides and grooms about serving pies at their wedding
in place of cake. Pie pairs perfectly with weddings!
Cindee is the one expected to bring Norske Nook pie to all
social gatherings and family events.
INDEX 231
cookies crusts F
Chocolate Chip Cookies, 202 Graham Cracker Cheese-
Four Berry Cream Cheese
Molasses Gingerbread cake Crust, 6
Muffins, 19293
Cookies, 200 Graham Cracker Crust for
Fresh Whipped Cream, 17
Norwegian Pepper Cookies, Tortes, 5
frozen pies
208 Graham Cracker Pie Crust, 4
Amaretto Fudge Pie, 152
Oatmeal Date-Filled Cook- Nut Crust for Tortes, 6
Butterscotch Mousse Pie,
ies, 205 Oreo Cookie Cheesecake
148
Oatmeal Raisin Cookies, 209 Crust, 7
Chocolate Mousse Pie, 154
Peanut Butter Cookies, 206 Oreo Cookie Pie Crust, 4
Cookies and Cream Pie, 146
Poppy Seed Cookies, 203 pastry pie crusts, 2
Holiday Mint Pie, 151
Sour Cream Sugar Cookies, Baked Single Crust, 3
Northwoods Root Beer Float
199 Double Crust, 3
Pie, 149
Spritz Cookies, 207 Chocolate Lined Pastry
Orange Dream Pie, 153
Cookies and Cream Pie, 146 Crust, 3
cranberries Chocolate Peanut Butter
Cranberry Apple Pie, 49 Lined Pastry Crust, 3
Cranberry Apple Topping, 10 Unbaked Single Crust, 2 K
Cranberry Orange Muffins, Custard Pie, 126
Kaffe Mocha Pie, 65
188
Krumkaka, 217
Norwegian Berry Pie, 51
Peach Berry Pie, 47
cream cheese pies D
Apple Cream Cheese Pie, double-crust pies L
9596 Apple Pie, 38 Lefse, 21415
Blackberry Cream Cheese Blueberry Pie, 50 lemons
Pie, 9293 Caramel Apple Pie, 43 Lemon Cream Cheese Pie,
Blueberry Cream Cheese Cherry Pie, 39 78
Pie, 86 Cranberry Apple Pie, 49 Lemon Meringue Pie, 119
Butterfinger Pie, 61 Lingonberry Apple Pie, 53 Lemon Poppy Seed Muffins,
Chocolate Mint Pie, 57 Mincemeat Pie with Warm 190
Chocolate Peanut Butter Rum Sauce, 42 Lemon Poppy Seed Pie, 129
Pie, 58 Norwegian Berry Pie, 51 Lemon Pudding, 15, 119, 181
Coconut Pineapple Dream Old-Fashioned Strawberry Lemon Torte, 181
Pie, 77 Pie, 36 Limon Pie, 91
Holiday Mint Pie, 151 Peach Berry Pie, 47 Norwegian Pepper Cookies,
Lemon Cream Cheese Pie, Peach Pie, 44 208
78 Rhubarb Pie, 46 lingonberries
Limon Pie, 91 Strawberry Rhubarb Pie, 41 Lingonberry Apple Pie, 53
Lingonberry Apple Cream Dutch Crumb Topping, 11, 23, Lingonberry Apple Cream
Cheese Pie, 97 24, 27, 28, 29, 33, 74, 95, 97 Cheese Pie, 97
Maple Raisin Pie, 75 Dutch and praline-topped Lingonberry Topping, 19
Mounds Coconut Pie, 56 pies Norwegian Berry Pie, 51
Peaches and Cream Pie, 74 Blackberry Crunch Pie, 28 Sour Cream Lingonberry
Pecan Dream Pie, 83 Blueberry Crunch Pie, 29 Pie, 100
Pumpkin Cream Cheese Pie, Cherry Crunch Pie, 24
8788 Dutch Apple Pie, 23
Raspberry Cream Cheese Harvest Apple Pie, 27
Pie, 8081 Jamberry Pie, 33 M
Snickers Caramel Pie, 62 Peach Praline Pie, 32 Melba Crumb Topping, 30
Strawberry Cream Cheese Peach Raspberry Melba Pie, Meringue, 114, 116, 117, 119,
Pie, 8485 30 120
INDEX 233
Scandinavian specialties (cont.) Strawberry White Chocolate T
Pie, 108
toppings
Scandinavian Oatmeal Flat Sour Cream Sugar Cookies,
Blueberry Topping, 12
Bread, 219 199
Cranberry Apple Topping, 10
Scandinavian Rosettes, 212 Spritz Cookies, 207
Dutch Crumb Topping, 11,
Scandinavian Sandbakkels, stirred pudding pies
23, 24, 27, 28, 29, 33, 74,
220 Banana Cream Pie, 141
95, 97
single-crust pies Butterscotch Pie, 138
Fresh Whipped Cream, 17
Custard Pie, 126 Chocolate Cream Pie, 142
Lingonberry Topping, 19
Lemon Poppy Seed Pie, 129 strawberries
tortes
Pecan Fudge Pie, 125 Jamberry Pie, 33
Blackberry or Raspberry
Pecan Pie, 133 Old-Fashioned Strawberry
Torte, 172
Pecan Stout Pie, 132 Pie, 36
Butterscotch Coconut Torte,
Pumpkin Pie, 135 Raspberry, Blackberry, or
174
Raisin Bread Pudding Pie Strawberry Pie, 70
Cherry or Blueberry Torte,
with Vanilla Sauce, 13031 Sour Cream Strawberry Pie,
173
Snickers Caramel Pie, 62 103
Chocolate Cream Torte, 175
sour cream pies Strawberry Cream Cheese
Chocolate Mint Torte, 182
Holiday Mint Pie, 151 Muffins, 19495
Chocolate Peanut Butter
Limon Pie, 91 Strawberry Cream Cheese
Torte, 177
Raspberry White Chocolate Pie, 8485
Coconut Torte, 178
Pie, 106 Strawberry/Raspberry Glaze,
Lemon Torte, 181
Sour Cream Apple Blueberry 70, 80, 84, 92
Pumpkin Torte, 183
Pie, 109 Strawberry Rhubarb Pie, 41
Rhubarb Torte, 185
Sour Cream Blackberry Pie, Strawberry White Chocolate
Strawberry Torte, 172
105 Pie, 108
Sour Cream Lingonberry Strawberry Torte, 172
Pie, 100 sugar-free pies
Sour Cream Peach Pie, 111 Sugar-Free Apple Pie, 159 V
Sour Cream Raisin Sugar-Free Blueberry, vanilla
Meringue Pie, 120 Cherry, and Peach Pie, Raisin Bread Pudding with
Sour Cream Raspberry Pie, 102 160 Vanilla Sauce, 13031
Sour Cream Strawberry Pie, Sugar-Free Rhubarb Pie, Vanilla Pudding, 17, 116, 141
103 158 Vanilla Sauce, 130