Jeg Elsker Dig…
Having Norwegian heritage, I’ve gotten to try quite a few traditional Norwegian dishes. Ludefisk, a white fish prepared with lye, is at the top of my “Do Not Eat” list. Rommegrot, a warm pudding served with cinnamon, is also a dish I don’t enjoy. It has a texture that is enough to make me nearly vomit.
So, at this years Thanksgiving when my grandma announced she had made Rommegrot Bars, I didn’t even consider taking a bite of one. That was, until I watched my fiancé devour six of them. Finally, I gave in and asked for a bite. It was the greatest thing I had ever eaten. Seriously.
Calling these things Rommegrot Bars is completely misleading—it tastes like a delicious cinnamon sugar cheesecake. If there is such a thing. So, without further ado, here is the receipe for Rommegrot Bars, straight from the kitchen of my fabulous Grandma…
Press 1 roll crescent rolls into 13″x19″ pan.
1 cup white sugar
2 8 oz packages cream cheese
1 egg yolk (save egg white)
1 tsp vanilla
Spread over rolls. Cover with 1 roll crescent rolls.
Beat egg white, brush over rolls, sprinkle with 1/2 cup sugar mixed with 1/2 tsp cinnamon over top. Bake 20 minutes at 350 degrees.