Norwegian Piecaker

 

Homespun local cookbooks can a mixed bag — but plenty entertaining! The recipes range from the enticing “I’ll try thats” to the innovative use of Pillsbury crescent rolls, to the gag-worthy “how could you eat that” mushroom soup and Cheez Whiz awful. My husband Nick picked up several of these pamphlet-sized cookbooks for me at a local estate sale recently. One is a 1985 publication called “Favorite Recipes by Employees of Lakeview Hospital.” I am in Minnesota, so you betcha these nurses probably have Scandinavian roots. One of the recipes was “Norwegian No Crust Apple Pie” — Norwegian bachelor farmer easy — throw it all in a bowl and into the oven. No crust to make, no icing, one bowl. Just literally mix it all up, put it into a greased pie pan, bake. Eat.

Piecaken2

I decided to buck tradition and add butter and another cup of flour to make it more cakey.  However the result is probably less the inside of a pie and more the inside of a cake. So I changed the name to Piecaker. My friends Kit, Bill, and Joe say it disappeared quickly. I rationalized eating it for breakfast because each pie contains two apples. This recipe makes 2 pie-pan sized cakes.

IMG_3799

Norwegian Apple Piecaker

From Dietforatinyhouse.com

Preheat oven to 350-degrees

Ingredients

– 2 eggs, blended with a fork

– 2 cups sugar

– 2 cups flour

– 2 teaspoons baking powder

– 1/2 stick butter, melted

– 1/8 teaspoon salt

– 1 cup chopped walnuts or pecans

– 2 peeled and diced apples (tart Granny Smiths used in this recipe)

– 1 teaspoon vanilla

– Applesauce, ice cream or whipped cream for topping

Directions

Put all ingredients in a large bowl, in the above order, mixing between each addition. Pour into greased pie pans. Bake 40 minutes at 375-degrees or until a chopstick or toothpick comes out clean. Serve warm with applesauce, ice cream or whipped cream topping.

Piecaken3

 

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