Sandbakkels

The Original Recipe in Francis' own handwriting.

This recipe represents the contributions of both Grandmas.  Grandma Rumppe's Sandbakkel recipe with Grandma Dot's Pecan Filling. Neither of them were of Norwegian heritage, but seeing how both raised their families in the upper midwest, both were familiar with the culture of Norwegian cooking. Grandma Rumppe lived with us for a while in a very small house in South Minneapolis.  She cared for the kids while my mother went back to school to get her degree from the University of Minnesota. To distinguish herself from the other lady of the house, Grandma referred to herself as "Mother Rumppe".  Based on the date shown in the upper right-hand corner of the recipe card to the right, Grandma probably wrote this recipe during the time she was staying with us.

Sandbakkels

Ingredients:

1 cup sugar
1 cup shortening (part butter)
¼ teaspoon salt
Break in one egg (unbeaten)
2½ cups flour (enough until batter leaves the bowl).

Directions:

1. Chill and press dough into bakkel tins. Press until bottom and sides are thin.
2. Bake at 350° until a light brown.
3. Remove to cloth and turn upside down until slightly cool.
4. Pinch tin slightly until bakkel comes out.
5. Cool tin before reusing.

Pecan Filling (optional)

Ingredients:

• 1 beaten egg
• ⅓ cup sugar 
• ¼ teaspoon salt
• ⅓ cup dark syrup
• Scant tablespoon melted butter
• ½ teaspoon vanilla
• ⅓ cup chopped pecans

Directions:

• Mix together and fill unbaked sandbakkels.
• Bake 25 minutes at 350°.
• Makes 36 small tarts