---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Norwegian Cake Doughnuts (Hjortebakkels)
 Categories: Snacks, Cheesecakes, Ethnic, Times
      Yield: 30 Doughnuts
 
---------------------------LARRY LUTTROPP FVKC70A---------------------------

------------------------L.A. TIMES FOOD SECTION 2/94------------------------
      8    Eggs
      2 c  Sugar
      8 c  Flour
    1/2 c  Butter; melted
    1/2 c  Whipping cream
    1/8 ts Baking powder
      1 ts Baking soda
           Juice & zest of one lemon
      2 tb Cognac
           Sugar and cardamom, mixed
 
    Beat eggs until lemon colored. Add sugar, flour, butter, whipping cream,
  baking powder, baking soda, lemon juice and zest and Cognac. Mix until
  stiff dough forms. Let dough stand overnight.
    Form into roll as big around as your finger. Cut into 3 inch lengths and
  form circles by over lapping ends. Or roll out 1/4 inch thick and cut with
  lightly floured doughnut cutter. Deep-fry at 350 degrees, turning
  frequently until puffed and brown. Sprinkle with sugar and cardamom to
  taste.
    Each doughnut contains about: 229 calories; 52 mg sodium; 70 mg
  cholesterol; 6 grams fat; 38 grams carbohydrates; 5 grams protein; 0.11
  gram fiber.
    Presented  By: Kathie Jenkins, Times Staff Writer
    Source: Bergliot Norvoll, Minneapolis (raised in Norway).
    "Hjortebakkels are smaller and richer than American cake doughnuts. 'Your
  sourdoughs have too much sugar, too much vanilla,' moans Norvoll. 'Oh,
  vanilla, you don't find a cookie here unless it has vanilla in it.'"
 
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