Icelandic Recipes

Stir yeast and sugar in water and let stand for 10 mins. Mix in 1 cup water, brown sugar, molasses, salt, shortening and rolled oats. Beat well. Add the rest of the flours. Let rise until double in bulk, then punch down. Shape into 4 loaves; let rise again. Bake at 350F in oven for 45-55 minutes.

Mix in order given, alternating flour/baking powder with milk, to a smooth batter. let rest 20-30 minutes. Heat and rub bottom of a fairly heavy griddle, or crepe pan with butter. Lift off heat and pour on a small amount of batter (about 4 tablespoons) tipping pan until entire bottom is covered. Replace on heat. When bottom is cooked (bubbles appear on top), turn and brown the other side. You may use a long, thin spatula to loosen and turn the ponnukokur. Place on a piece of foil and sugar each with equal parts of brown and white sugar. alternately, after frying all your batter, you can sugar them while still warm. Roll each one up and serve - Best when served warm! You can also omit the sugaring process and serve folded with fruit and whipped cream - strawberries are a favorite.

Bring whey powder and evaporated milk to a boil in a double boiler. Add brown sugar. Cool and beat in butter. Excellent spread on brown bread.

Warm milk. Rinse rice grains first in cold, then warm water. Mix grains with milk and let mush. Simmer on low heat until grains are tender and the mixture is smooth. This can't be hurried and remember to stir very often. Cool. Add chopped almonds, sugar and whipped cream. Serve in pretty stemmed dishes with a teaspoon of raspberry preserves or jam on top. Hide one whole almond in one of the servings. The lucky recipient receives a special gift, usually chocolate.