Thanksgiving ~ international fare ~


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Comfy Country Creations
P.O. Box 10181,
Airdrie, Alberta
T4A 0H5

Phone: 403-912-2645
Fax: 403-912-0543

I give you thanks. Thanks for being family. Thanks for being a friend. Thanks for sharing. Thanks for being there. Thanks for remembering. Thanks for loving. Thanks for being you.

Thanksgiving is a time for reflection, remembering, enjoying and creating and being part of a tradition. Comfy Country Creations has gathered from the past and present to give you and yours a memorable Thanksgiving.

Quick Jump to our Thanksgiving Feast Categories

From the Past | International Feasts

International Fare

There are very few people who cannot trace their ancestry to another country. From those countries come wonderful foods. Some, through the years of many generations have changed, but the heritage the we live through their taste never will.

Quick Jump to Recipes in this Section

Julekake (Norwegian Christmas Bread) | Jule Glogg | Krumkake (Norwegian Cone Cookies) | Potato Latkes | Berliner Kranser (Norwegian Butter Knot Cookies) |

Pagache (Polish Pizza) |

Vinarterta (Icelandic Christmas Cake - Veen ah TER tah) |


Julekake (Norwegian Christmas Bread)

  • 4 3/4 to 5 1/4 cups all purpose flour
  • 2 pkgs active dry yeast
  • 1 1/2 teaspoons ground cardamon
  • 1 1/4 cups milk
  • 1/2 cup sugar
  • 1/3 cup margarine or butter
  • 1/2 tsp salt
  • 1 egg
  • 1 cup currants or raisins
  • 1/2 cup chopped candied red &/or green cherries
  • 1/2 cup diced candied citron or mixed candied fruits and peel
  • 1 egg
  • 1 tablespoonwater

In a large bowl, stir together 2 cups of flour, yeast and cardamon.
In a saucepan, combine milk, sugar, margarine and salt. Heat and stir just until warm (120 -130 degrees) and margarine is almost melted.
Add milk mixture to flower mixture. Add one egg. Beat with electric mixer on low 30 seconds. Scrape sides of bowl continually. Beat on high for 3 minutes. Use a wooden spoon and stir in raisins, cherries and candied fruit and as much of the remaining flour as possible.
Turn out onto a lightly floured surface. Knead in the remaining flour to make dough moderately stiff, but smooth and elastic. This takes about 6 to 8 minutes total.
Shape into a ball and place in a lightly greased bowl - turning once to grease surface. Cover and let rise in a warm place untill double in size - about and hour and a half.
Punch dough down. Turn onto a lightly floured surface and divide in half. Cover and let rest for 10 minutes.
Shape into two round loaves, place on greased cookie sheet(s), flatten to approximately 8" diameter. Cover and let rise in a warm place until almost double. This should take 45 to 60 minutes.
In a small bowl, beat egg and water together. Brush onto loaves and bake them at 350 degreess for about 40 minutes or until loaves sound hollow when tapped.
TIP: cover loosely with foil after baking for 20 minutes to prevent over-browning.
Cool on wire racks. Makes 2 loaves. Loaves can be made ahead and froze for up to six months.

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Jule Glogg

  • 1 - 750 milliliter bottle (3 1/4 cups) dry red wine
  • 1/2 cup raisins
  • 1/2 cup packed brown sugar
  • 1/2 cup aquavit or vodka
  • 1 - 6 inch cinnamon stick - broken
  • 12 whole cloves
  • 1/4 teaspoon cardamon seed
  • 1/3 cup blanched whole almonds
  • 1 orange (optional garnish)
  • 8 - 6 inch cinnamon sticks

Tie spices in a piece of cheese cloth. In a large pan, stir together all ingredients except for almonds and the orange. Bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes. Stir occasionally. Remove from heat. Remove spices. Stir in almonds. Serve in heat proof cups. Garnish with orange slices or bits of orange peel and a cinnamon stick. Makes 8 half cup servings.

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Pagache (Polish Pizza)

  • 1/4 cup warm watter (105 to 115 degrees)
  • 1 pkg active dry yeast
  • 1 teaspoon sugar
  • 2 1/2 to 3 cups all purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 egg - slightly beaten
  • 1/2 cup milk
  • 2 tablespoons margarine or butter - melted
  • 2 tablespoons cooking oil
  • 2 medium potatoes -peeled and cut up
  • 1/2 cup shredded sharp cheddar cheese
  • 2 tablespoons margarine or butter
  • 1/4 teaspoon salt
  • 1 tablespoon margarine or butter

In a small bowl, combine water, yeast and 1 teaspoon sugar. Stir to disolve yeast and set aside. In a large bowl, stir together 1 1/2 cups of the flour, 2 tablespoons sugar and the 1/2 teaspoon of salt. Make a well in the center and stir in the egg.
In a saucepan, heat milk (120 to 130 degrees). Stir into flour mixture. Add 2 tablespoons melted margarine and the cooking oil. Mix. Stir in yeast mixture. Stir in as much remaining flour as possible.
Turn dough out onto a lightly floured surface. Knead in remaining flour to make a moderately stiff dough that is smooth and elastic.
Place in a greased bowl - turning once to grease surface. Cover and let rise until double in size approximately one hour.
Cook potatoes until tender. Drain, add cheese, 2 tablespoons of margarine and 1/4 teaspoon of salt. Set aside.
When dough has reached double in size, punch down and turn out onto a lightly floured surface. Divide in half and let stand for 10 minutes.
Roll one dough portion into a 12" x 15" rectangle. Transfer to a lightly greased cookie sheet. Spread filling to one inch of the edges.
Roll second dough portion into a 12" x 15" rectangle and place over filling. Pinch edges to seal. Use a fork to prick dough every few inches to let the steam escape.
Bake at 400 degrees for approximately 20 minutes or until golden brown. Remove from oven and brush with 1 tablespoon of melted margarine. Cut into squares and serve warm or cool. Makes 24 - 30 portions. This bread is excellent on its own as an appetizer or served with stew or soup.

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Krumkake (Norwegian Cone Cookies)

  • 3 eggs
  • 1/2 cup sugar
  • 1/2 cup butter
  • 1/2 cup all purpose flour
  • 1 teaspoon vanilla extract OR 1/2 teaspoon almond extract
  • Dash of ground nutmeg
  • Fillings: whip cream / chopped toasted almonds / chocolate flavored sprinkles / ligonberry, cherry or strawberry preserves

In a medium bowl, beat eggs with an electric mixer on med high for 1minute. Add sugar and beat for about 3 minutes or until sugar is almost dissolved. Melt butter and cool slightly. Stir butter into sugar mixture. Add flour, almond extract and nutmeg - stirring until smooth.
Heat krumkage iron on stove top at med low heat. For a 6" iron spoon about 1 tablespoon of batter onto the hot ungreased iron. Close and cook over med-low for about 30 seconds until light golden brown.
Loosen cookie with a spatula and carefully remove from grill. IMMEDIATELY roll cookie around a cone or cylender form. Cool cookie around the form until it holds its shape.
Reheat iron and repeat. Makes 26 - 30. Can be stored up to 1 week in tightly covered container in a cool dry place or up to 2 months in the freezer.
To serve, fill with whip cream, top with sprinkles or chopped almonds and serve with preserves.

Potato Latkes

  • 3 large baking potatoes
  • 2 slightly beaten eggs
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 3/4 cup cooking oil
  • Sour Cream (optional)

Wash, peel and shred potatoes. Place in a colander and rinse - squeezing by hand to drain any excess liquid.
In a large mixing bowl stir together potatoes, eggs, salt and pepper. Don't worry if the potatoes turn slightly pink while preparing.
Heat oil in a frying pan using med high heat. Drop large spoonfuls (1/4 cup) of potato mixture into the heated oil, flatten with a spoon to a thin cake. Cook 3 or 4 at a time for 2 to 3 minutes on each side until golden brown.
Adjust heat and oil as necessary during cooking. Drain on paper towel and serve warm with sour cream. Makes 12.

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Vinarterta (Icelandic Christmas Cake - Veen ah TER tah)

  • 5 1/2 cups pitted prunes - about 2 pounds
  • 3 cups water
  • 3/4 cup sugar
  • 4 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cardamon
  • 1 cup butter or margarine
  • 1 1/2 cups sugara
  • 2 eggs
  • 2 teaspoons vanilla
  • 1/4 cup half and half or light cream

In a large saucepan, combine prunes and water for filling. Bring to a boil. Reduce heat, cover and simmer for about 20 minutes or until prunes are very soft. Drain (reserving 1/2 cup of liquid). Cool slightly.
Pour half the prunes and half the reserved liquid into a blender and process until smooth. Set aside. Repeat this process with other half of prunes and liquid. Return all blended mixture to saucepan.
Stir 3/4 cup sugar into prune mixture and heat over low heat about 5 minutes or until mixture is the consistencey of thick jam. Remove from heat and cool.

Grease two or more 9" x 1 1/2" round cake pans and line with 9" circles of wax paper. Set aside Combine flour, baking powder, salt and cardamon. Set aside. In a large bowl, beat margarine on med speed for 30 seconds. Gradually add the 1 1/2 cups of sugar beating until flufy. Add eggs, one at a time - beating well after each one. Mix in vanilla. Alternately add flour mixture and half and half to egg mixture. Beat until combined. Divide into seven 2/3 cup portions.
Bake each cake layer at 350 degrees for 12 to 15 minutes. Prepare pans and repeat baking process for remaining batter portions.

To assemble, spread prune filling mixture onto one layer of cake - use about 2/3 cup of filling. Place second cake on top and spread with filling. Continue in this manner ending with a cake layer. Drizzle Vanilla Glaze over cake and garnish with red and green candied cherry halves.

Vanilla Glaze
  • 2 cups icing sugar
  • 1 teaspoon vanilla
  • 2 - 3 tablespoons milk

Mix together ingredients - adding milk one tablespoon at a time until smooth and icing is a drizzle consistencey. More milk may need to be added to reach this consistency.

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Berliner Kranser (Norwegian Butter Knot Cookies)

  • 1 cup butter
  • 1/2 cup siffed icing sugar
  • 1 hard cooked egg yolk - sieved
  • 1 raw egg yolk
  • 1 teaspoon vanilla
  • 2 1/4 cups all purpose flour
  • 1 slightly beaten egg white
  • 2 - 3 tablespoons course sugar

In a large mixing bowl beat butter on medium high until softened. Add icing sugar and beat until fluffy. Beat in egg yolks and vanilla. Add flour and beat until combined. Cover and chill dough about one hour or until firm enough to handle.
Using one tablespoon for each cookie, roll into 6-inch long ropes. On an ungreased cookie sheet, shape each rope into a ring, overlapping about one inch from the ends. Brush with egg white, sprinkle with sugar and bake for 18 - 20 minutes or until edges are light brown at 325 degrees.
Makes approximately 36 cookies.

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