Linne Krum Kaka

These are Norwegian cookies similar to pizelles.  This recipe will be difficult to make without a Krum Kaka iron.

2 eggs
3/4 c sugar
1 c. mik
3/4 c. melted butter
1 tsp vanilla/maple extract
1 tsp cardamon, ground
1 1/2 c. flour

Blend the eggs with the sugar.  Add the butter, cardamon, vanilla/maple, and the flour.  Mix into thick dough, gradually blend in the milk until the batter it goopy but will pour slowly from a spoon. 

Spray the iron with non-stick spray.  Place over stove burner on med-low.  Once it's very hot, use a tbsp to drop batter into center of the iron, close it up and cook for 30-35 seconds per side.  Open iron and use a fork to lift the Krum Kaka iron.

Krum Kaka cool and harden very fast.  The best way to shape it is to place the Krum Kaka on a piece of paper towel (it's very hot) and roll it into an ice-cream cone shape.  You'll start to feel it harden as you shape it. 

Fill the Krum Kaka cones with whipped cream. 

Gooey Butter Cake

1 pkg Dromedary pound cake mix
1 stick butter, melted
3 c. powdered sugar
8 oz. cream cheese
4 eggs
1/2 tsp vanilla
1 c. chopped pecans

Oven @ 350°F
Blend well cake mix, butter and 2 eggs.  Spread evenly in greased (not floured) 13x9 pan.  Beat cream cheese until fluffy.  Add the other 2 eggs & vanilla and continue to beat.  Gradually add 3 c. powdered sugar.  Beat until smooth.  Spread over the batter in the pan.  Sprinkle nuts on top.  Bake 35-40 minutes.  Cool 20 minutes, then sprinkle with powdered sugar.