I remember Mom ordering the Krumkake iron and her saying that these were New Years cookies. We made lots of them and didn’t use any filling in them. Many years later, I ordered a Krumkake iron for myself. Eventually I think I gave it to Sister Betty. You use the Krumkake iron on a burner on your stove top. Mom always had a gas stove and you could quickly adjust the flame and temperature. I’ve always had an electric stove, so adjusting the temperature took a while longer. We usually dusted the delicate krumkake rolls with powdered sugar. On another occasion I filled them with sweetened whip cream having sliced strawberries mixed in. In the end, I rather enjoyed a plain krumkake that shattered and crumbled when you took your first bite. Yum.
This recipe looks like Betty’s handwriting. You have to understand that Mom pronounced “Krumkake” in such a way that the last “e” was another syllable. I’m sure that to Betty it sounded like “Krumkaker”.
It’s kind of like when Dad talked about a local fellow in town that he called “Yunk Harper”. (Lot’s of people in our home town had nicknames, like “Toad”, “Goober”, stuff like that.) Years later, after I was married, my husband was saying something about “Junk Harper”……..now it made sense what Dad was saying.
1 c. sugar
1 c. melted butter
2 Tblsp. Cream
1 tsp. vanilla
2 c. flour
Beat eggs until very light; add sugar. Add melted butter, then the cream and vanilla. Mix thoroughly; chill. Place 2 level tsp of batter in the center of a hot krumkake iron and bake until golden brown. Remove from iron with a spatula and immediately roll into cone shapes on a krumkake stick or clean dry carrot. Gently slip off stick.