Lögberg-Heimskringla - 11.02.1994, Blaðsíða 7

Lögberg-Heimskringla • Föstudagur 11. febrúar 1994 • 7
Recipe Corner:
SKYR CHEESECAKE
Top:
1 pint skyr
2 pkgs. gelatine
2 tsp. vanilla
1/2 cup crushed pineapple
Bottom:
1/4 cup melted butter
1/2 tsp. cinnamon
hildren’s Corner:
1/2 pint whipping cream
3 tsp. icing sugar
1/4 cup cherries
10 double graham wafers
2 tbsp. brown sugar
Last four ingredients make bottom of cake. Place in
9”xl3” pan, saving 1/2 cup for top.
For top, dissolve gelatine in 1/4 cup cold water, place
cup in bowl of hot water, whip cream in large bowl, whip
skyr, add vanilla and sugar, stir into whipped cream. Add
gelatine, fold in fruit. Place mixture over graham wafer
bottom. Sprinkle with 1/2 cup crumbs saved.
Refrigerate.
PATRICIA EINARSON
HAFRAKEX
(Oatmeal Biscuits)
4 cups flour 2 cups slow cooking oats
1 cup sugar 3 tsp. baking powder
1 cup butter
Mix together on a board; cut in the butter. Moisten
with enough milk to make a workable dough. Roll
out rather thickly, cut out biscuits and bake on a greased
sheet at 375°-400°F until light golden brown. Serve plain
or with butter and jam if desired.
STEINUNN BENEDIKTSDÓTTIR
Ausu, Borgarfirði, Iceland
RUGBRAUÐ
(lcelandic Rye Bread)
2 kg rye flour 1 tsp. salt
1 litre water
Boil the water and salt together. Then add while still
hot to the flour in a bowl. Stir, then knead. Use
gfeased hands to work the dough into the desired shape
lo fit the available canister.
Let stand a few hours or ovemight in a warm place,
covered with a cloth. The dough should fill only about
2/3 of the canister as it rises. Close the canister and bake
for 24 hours or more at very low temperature (180°F to
220°F). Make sure that the bread does not dry out —
check a couple of times and add a few tbsp. water if
needed).
This pumpemickel-like bread tastes a bit sweet if baked
long enough.
In Iceland it is customary to bury the canisters in hot
sand close to hot springs, sometimes for 3 - 4 days.
Take a bit of dough — the size of a small físt — and put
aside. Let stand in a basement and use it as a starter when
araking the next batch in a week or so. This sourdough
will help the next batch rise.
STEINUNN BENEDIKTSDÓTTIR
Ausu, Borgarlirði, Iceland
Answers to HÚSiÐ
Last Week’s Crossword Puzzle £// AA.
Can you match these names?
See howmanyyou can put together of these Icelandic and English words:
PENNI
VAXLITUR
BLEK
3.
STROKLEÐUR
BLYANTUR
6.
^ : INK
|u ERASER
$ PENCIL
BOOK
^ 1 ^ E N r
5 CRAYON
•£ + •9 ‘’t+ e ‘'Z + 'P *'T + ‘£ ‘‘9 + 'Z ‘ £ + ’X 'SH3AVSMV
My Experience as an
lcelandic Princess
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G . : . : K L Ó S E T T
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DearEditor,
I am sending you an article that
I thought you might like to put in
the ((Childrens Corner” ofLögberg-
Heimskríngla.
I typed this article up on the
computer myselfand Fm sending
you my picture in the Icelandic
costume I wore when I was
príncess.
Bless
Kristine Bertsch
When my great-aunt, Freda Abraham-
son, was Alberta’s Fjallkona, I was the
Icelandic Princess for 1992-1993. I
leamed a lot about the Icelandic culture and I
also picked up little bits of the language.
I also got to go lots of places, for example the
Summer Picnic and the Christmas party. At the
Christmas party I learned how to make some
Icelandic crafts and tasted some Icelandic foods.
At the Summer Picnic in Markerville me and the
other children ran relay races and I was present-
ed with a silver spoon that had my name
engraved on it. Before I was the Icelandic
Princess I never knew that Makerville existed,
and I had never been that far north in Alberta.
I have decided to join the Leif Eiriksson
Icelandic Club in Calgary when I am older - but
for now, I have enjoyed my year as Icelandic
Princess.
Submitted by Kristine Bertsch,
10 years old, ofCalgary.
Kristine Bertsch iphoto by freda abrahamson/