Berry Smoothie 3 T. orange juice concentrate 3 T half-and-half or milk 10 ice cubes 1 cup fresh strawberries, hulled 1 ripe banana cut into pieces One-half cup fresh or frozen blueberries One-half cup fresh or frozen raspberries or strawberries Combine all ingredients in a blender, cover and process for 30 seconds or until smooth. […]
Author: Nordic Needle Editor
Nordic Needle Nisse
Last newsletter we talked about the traveling Nordic Needle Nisse. She has arrived and her name is Nikolina. Here she is standing in front of some of our fabric. She has a spoon and bowl because it is important to feed your Nisse to keep her happy. Before she starts her travels she will also […]
Norwegian Nisse Muffins
NORWEGIAN NISSE MUFFINS Yes, there really is a recipe called Norwegian Nisse muffins. Many cookbooks and on-line resources have this exact recipe! 3 cups flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon cloves 4 eggs, beaten 2 1/2 cups sugar 1 3/4 cups cooking oil 1 tablespoon vanilla 3 […]
Stitcher’s Showcase: Nadine Sorby
My name is Nadine Sorby from Canby, MN. The cross banner is from the 2004 Award Winning Designs In Hardanger Embroidery designed by Atsusko Ito and is my most ambitious project to date. It is worked on 22 count Hardanger fabric in light blue with white DMC pearl cotton thread. It is backed with copen […]
The Nordic Needle Nisse
We have so many friends around the world that we want to share them with you! So, we decided to create our own version of Flat Stanley called Nordic Needle Nisse. A Nisse is the Norwegian mythical creature who was responsible for watching over the farm and the family. Our Nisse would love to come […]
Lacy Swedish Almond Wafers
Lacy Swedish Almond Wafers Ingredients: 3/4 cup unblanched almonds, ground fine 1/2 cup sweet butter, at room temperature 1/2 cup sugar 1 tablespoon flour Pinch of salt 2 tablespoons heavy cream Preheat the oven to 350 degrees. Combine all the ingredients in a small heavy saucepan. Heat until the butter melts, stirring constantly. The mixture […]