Ida thronson's rommegrot (creamy sweet pudding)

4 servings

Ingredients

Quantity Ingredient
8 tablespoons Butter
½ cup Flour
dash Salt
2 cups Half And Half (Or Heavy Cream)
Sugar, to taste
Cinnamon, to taste

Directions

Norwegian in origin; a little of this dessert treat goes a long way.

1. In a large saucepan, prefer nonstick, melt the butter over moderately low heat. Stir in the flour and mix until smooth; continue stirring for 2 mins. Add the salt and slowly add the half-and-half or cream. Whisk till smooth.

2. Raise the heat and let the mixture come to a boil. Let it boil for about 5 mins, whisking frequently until the mixture thickens and the floury taste has disappeared. Serve warm, let each person sprinkle with sugar and cinnamon to their own taste.

From the OLMSTED COUNTY FAIR of Rochester, Minn. Fair Dates: Late July, early August, 7 Days.

Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 04-04-95 (159) Fido: Cooking

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