Farm Recipes and Food Secrets from the Norske Nook
“This is more than a cookbook. It’s a big, sweet slice of genuine Midwest Americana.”
When a small-town cafe in Osseo, Wisconsin, was praised for “some of the world’s best pies” in the best-selling guidebook Roadfood, Helen Myhre and the Norske Nook became famous! The same home-cooking tips Helen shared on Late Night with David Letterman she now shares with you. From breads to gravies, meats to jellies, and of course, that celebrated sour cream raisin pie, Myhre shows you how to bring a rich, thick slice of Midwest cooking into your kitchen.
Open-Face Norwegian Dutch Apple Pie:
1. Preheat the oven to 400° F. Press the crust into the bottom of the tin, and cover with half of the apples.
- 1 unbaked pie crust
- 5 heaping cups sliced McIntosh or Cortland apples (enough for a fat pie)
- 1 ½ cups white sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ cup packed brown sugar
- ¾ cup flour
- ½ cup (1 stick) butter
2. In a small bowl, mix 1 cup of the white sugar with the cinnamon and nutmeg. Sprinkle half of this mixture on the apples, then make another layer of apples, and do the same.
3. In a separate bowl, mix ½ cup of white sugar, the brown sugar, flour, and butter together, and work, using your fingers, until crumbly.
4. Sprinkle this over the apples, and bake for 15 minutes. Then turn down the oven to 350° F, and bake 45 minutes longer, until a knife comes out clear (not sugary). Serve with homemade ice cream or as is.
—From Farm Recipes and Food Secrets from the Norske Nook by Helen Myhre.
Reprinted by permission of the University of Wisconsin Press. © 2001 by the Board of Regents of the University of Wisconsin System. All rights reserved.
“The secret ingredients in Helen’s pie crust—which must be the best pie crust anywhere—are here revealed, at last!”
—Michael Feldman, author and radio host of Whaddya Know?
“This book makes me feel like a member of the Myhre family. Helen pulls out a dining room chair, inviting me to sit for a spell. Over melt-in-the-mouth pot roast and pie, we catch up on the kids and the locals who give Osseo its Lake Wobegon qualities. I'm back home again.”
—Joanne Stuttgen, author of Cafe Wisconsin
“Helen Myhre says two things are important for good farm cooking: your hands (‘you have to dig in . . . to know how things should look and feel’) and butter (‘lots of butter’). I‘ll add one more thing: this cookbook. Helen makes me listen, laugh, and learn.”
—Terese Allen, author of Hometown Flavor and Fresh Market Wisconsin
Of Related Interest
288 pp. 7 ¼ x 9 ¼
5 line drawings