One of the cookbooks which has been handed down in my family is Rosemalers' Recipes. This book was put together for fund raising purposes by the Rosemalers for the Vesterheim Norwegian-American Museum. While the copy I have was printed in 1990, which doesn't seem that long ago, it's already become a family heirloom, and has changed hands at least a couple of times. Inside the book are handwritten notes regarding how some of my great-aunt's recipes varied from the ones written in the book.
One of the recipes in the book is for Norwegian Toast, which I made today to take to my grandmother tomorrow. She's had some dental work done lately, so she can't eat all the wonderful things she enjoys. I hope that this will work out for her, after she's able to soften it up by dunking it in her coffee.
I adapted the recipe, and cut it in half.
I mashed and blended the butter together with the sugar before adding everything else and blending it together with a spoon. Blend until everything is fully incorporated and no flour remains on the side of the bowl. Then form it into a long loaf.
I wasn't exactly sure how the loaf was meant to be formed, so I guessed.
This is how I formed the loaf, and I like the way it came out.
Note: The dough is very sticky at this point, so be sure to put additional flour on your hands before trying to move it.
After the 30 minutes pass, remove the loaf from the oven and turn the oven up to 375 degrees to preheat the oven for the next baking step.
Slice the loaf. [I did this immediately after removing the loaf from the oven with only minor consequence. A couple of slices suffered a little cracking. I didn't mind, but you might want to wait a few minutes first.]
Lie the slices back down on the cookie sheet.
Not only is this toast yummy, it smells wonderful while cooking!