Kitchen Krafts
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“Kitchen Krafts,” Friend, May 1996, 22

Kitchen Krafts

Norwegian Mooncakes

2 1/4 cups flour, sifted

2 1/4 cups milk

2 eggs

1 teaspoon salt

4 tablespoons butter or margarine, melted

  1. Stir the flour with half the milk until free of lumps, then gradually stir in the rest of the milk.

  2. Add the remaining ingredients and mix thoroughly; cover the batter with plastic wrap and let rest at least 30 minutes.

  3. Grease a skillet and let it warm up slightly. Spoon in just enough batter to very thinly cover the bottom of the skillet.

  4. When the surface bubbles and the underside looks like the surface of the moon, turn the mooncake over and brown the other side (about two minutes per side).

  5. Fold it once on a plate and keep it warm while you make the others. Makes about twelve.

Note: These are best spread with preserves or jam, rolled up, and cut into bite-size pieces. Or stack them with fruit between the layers and topped with a whipped topping. Or come up with your own creation for Mother’s Day.

Curry-Yogurt Chicken

1 cup plain yogurt

2 cloves garlic, pressed or minced, or 1/4 teaspoon garlic powder

2 tablespoons chopped fresh parsley

1 1/2 tablespoons fresh lemon juice

1 teaspoon curry powder

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon pepper

1 chicken, cut up

  1. In a large bowl, mix together everything but the chicken; let sit 5 minutes.

  2. Add the chicken pieces, stirring a bit to make sure all are well coated. Cover and refrigerate at least 3 hours.

  3. Arrange on a broiler pan and broil, turning the pieces over every 8 to 10 minutes until done—about 35 minutes for a 3-pound (1.35-k) chicken.

Fruit and Gelatin “Sundaes”

2 3-ounce (85-g) packages gelatin, any red flavor

1 1/2 cups boiling water

2 cups cold water

2 cups vanilla ice cream, softened

sliced bananas

sliced strawberries (frozen strawberries, drained, may be substituted)

pineapple chunks

whipped topping

chopped nuts (optional)

  1. In a large bowl, stir the gelatin in the boiling water until completely dissolved; stir in the cold water.

  2. Stir in the softened ice cream and quickly pour into individual dessert dishes, making them about 2/3 full. Refrigerate until set (about 1 hour).

  3. Combine the fruit, and spoon over the gelatin mixture when it is set. Top with a dollop of whipped topping and nuts (optional). Makes about twelve servings.

Illustrated by Mark Robison