This recipe was submitted by Gerd Doroshuk of Dauphin Manitoba and was included in the Extending the Table cookbook. In Norway, they know this as "Citron Kake". The potato flour used in this recipe is simlar to cornstarch and give the cake a nice, smooth texture. (If potato flour is not available, you can substitute cornstarch or rice flour, or increase the white flour to 3 cups.) This was posted for the ZWT 6.
Known as "Kokt Torsk" in Norway. this recipe was submitted by Dagny Taranger from Frekhaug, Norway and Gerd Doroshuk of Dauphin, Manitoba. It was included in the Extending the Table Cookbook and is posted here for ZWT6.
Submitted by the Nav Jiwan International Tea Room for the Extending the Table cookbook. This is known as Vatkattu Marjapuuro in Finland. It is often made with lingonberries which are plentiful there. You can also use apple, strawberry or raspberry juice + 1 Tablespoon lemon juice in place of the cranberry juice.
This recipe was submitted by Mrs. Skov for use in the Silver Anniversary Edition of the International Food Fair Cookbook. It has been posted for the Zaar World Tour 6. (note: yield is estimated as it depends on the size of the cookies that you cut.)
Chai is easy to make and wonderful to enjoy. It is often enjoyed after a meal of Curry. This particular recipe, known as Chiah (pronounced "chee-ah") is one of many variations served in Southern Asia and some parts of Africa. This recipe is from one of my favorite books: Extending the Table and was contributed by Selma Unruh.
If you must start from scratch for the Thirty Day Friendship Cake, here is the recipe to make your first batch of starter. This is a fruit-based starter as opposed to the common flour-based starter in Amish Friendship Bread. I received my first starter for this cake in 1992. It makes a wonderful, moist cake (actually, 2 cakes per batch) to feed a crowd; and has a tropical flavor to it. I was extremely grateful to find this recipe at allrecipes.com. I have found the starter to be quite forgiving. Don't start this if you will be gone for a week or two but it will survive if left unattended for a weekend or a few days... just keep counting and resume stirring when you return.
Note: Prep time includes aging time for starter
From Extending the Table. Posted for ZWT4. This was one of my favorites at the Nav Jiwan International Tea Room in Akron, PA (at Ten Thousand Villages). I haven't tried it myself yet but wanted to post it for ZWT4.