Posts Tagged ‘Rommegrot Bars’

Rømmegrøt Bars

November 21, 2019

I love exploring historic and ethnic food traditions. Working at Old World Wisconsin in the 1980s and ’90s provided my first opportunity to delve into traditional Norwegian foodways.

Making krumkake on a wood stove at the 1865 Kvaale Farm.

Deciding to make Chloe Ellefson (protagonist of my mystery series) a Norwegian-American rekindled my interest in traditional foods. I imagined taking plates of Norwegian cookies to every library program and bookstore visit.

While writing Heritage of Darkness, a Norwegian-themed book that mentions traditional holiday baking, I took a hands-on class about Norwegian cookies. (You can get a peek at that experience HERE.)

Sandbakkels

I’m sorry to say that the whole idea of baking dozens of cookies for readers never materialized. The traditional Norwegian treats I’m familiar with are putzy. I’m not opposed to putzing; I just don’t have time.

So when I contemplated the idea of refreshments for the launch party for Fiddling With Fate, which is largely set in Norway, I compromised. First, I ordered rosettes from the Fosdal Home Bakery in Stoughton, WI.

Second, I whipped up a couple of batches of rømmegrøt bars.

Rømmegrøt is a Norwegian porridge. In the summer, Norwegian women at the high pastures mixed together sour cream, milk, flour, and butter to make a rich, thick dish topped with melted butter and, sometimes, sugar and cinnamon.

(Wikipedia)

Although I love rømmegrøt, the logistics involved with serving warm porridge in a bookstore seemed challenging.

Rømmegrøt bars are reminiscent of the porridge, delicious, and super-easy to make. I got the recipe from my friend Darlene, who often baked them for students attending folk art classes at Vesterheim Norwegian-American Museum.

Rømmegrøt Bars

  • 2 tubes Pillsbury Crescent Rolls (or Pillsbury Baking Sheets, which do not have perforations; I’ve also used Crescent Rounds)
  • 2 8-oz. packages cream cheese, softened (I’ve used Neufchatel)
  • 1 c. sugar
  • 1 egg, separated
  • 1 t. vanilla
  • 1/3 c. sugar
  • 1/2 t. cinnamon

Grease a 9 x 12 ” pan. Preheat oven to 350 degrees.

Open one can of crescent rolls and carefully unroll the dough. Place on the bottom of the pan. Gently spread the dough with your fingers until it touches the sides of the pan. Try not to let it get too thick along the edges.

Cream together cream cheese, sugar, vanilla, and the egg yolk. Spread this mixture over the dough in the pan. Unroll the second can of dough and place over this filling.

Beat the egg white until foamy and spread on top of the dough. Mix sugar and cinnamon and sprinkle on top. Bake 25-30 minutes. Cool and cut. Store in refrigerator. Cut bars can be frozen.

Enjoy!