As families transition into the back-to-school season, parents are once again considering healthy snack options for their children. One intriguing choice is a recipe for **Havre Kjeks**, or oatmeal crackers, contributed by **Olga I. Gryde** to “The Joy of Sharing,” a community cookbook published by the **Oak Valley American Lutheran Women** of Velva, **North Dakota**, in 1985. This recipe not only provides a tasty treat but also offers a glimpse into the culinary traditions that shape family meals.
The ingredients for these oatmeal crackers are straightforward: oatmeal, flour, baking powder, salt, shortening, and milk. At first glance, the recipe appears simple, instructing the cook to “combine all ingredients,” roll the dough thin, cut it out, and bake it in a moderate oven. Yet, the simplicity of the instructions can be misleading. Successful preparation requires a mix of knowledge and experience, particularly regarding the texture of the dough and the correct thickness for rolling.
Achieving the right consistency took some experimentation. Initially, the dough was too dry, prompting an adjustment with extra milk and shortening. The rolling process also posed challenges. To prevent the dough from sticking, a technique of pounding it from the center using the bottom of a heavy glass was eventually employed, resulting in a more manageable and even thickness.
Baking these crackers also proved to be an endeavor in monitoring. The recipe specifies a moderate oven temperature of **350 degrees Fahrenheit**, but the precise baking time was uncertain. After **50 minutes**, the crackers emerged from the oven beautifully golden brown and crisp, fulfilling the expectations of homemade snacks.
Gryde’s recipe, while appearing original, closely mirrors those found in **Julia Peterson Tufford’s** “Original Scandinavian Recipes.” This cookbook, first published in **1940** and reprinted in **2022**, aims to preserve traditional recipes. Gryde’s version includes some adaptations, such as specific oven temperatures, yet lacks the detailed commentary found in Tufford’s work. While recipes are not subject to copyright, this raises questions about the ethics of attribution in community cookbooks.
Many recipes found in such cookbooks often come from various sources, sometimes without proper acknowledgment. For instance, **Cathy Knutson’s** recipe for “Liver Slices” in a previous edition of “Vintage Dishes” was attributed to the **McHenry County Extension Agent**, **Colleen Roe**. This practice of sharing recipes, while fostering community, can obscure the origins of beloved dishes.
The culinary world thrives on adaptation and reinvention, and many home cooks bring their personal touch to traditional recipes. However, the lack of source attribution in community cookbooks is a point of concern for those who value transparency, particularly in an academic context. Knowing the origins of a recipe can deepen the appreciation for the dish itself and the cultural influences behind it.
Despite the challenges faced in the kitchen, the experience of making these oatmeal crackers was enriching. The process evoked fond memories of sharing flatbread and crackers with my great aunt Joy, who also taught me the art of decorating them creatively. Each bite of the finished product, particularly when paired with butter or atop a savory cheese and salami base, transported me back to those cherished moments.
Exploring the heritage behind **Gryde’s Havre Kjeks** has not only been a culinary adventure but has also provided insights into the importance of preserving cultural recipes. It highlights the connections between food, family, and history. Community cookbooks like “The Joy of Sharing” serve as valuable resources, but incorporating source information could enhance their significance, allowing readers to trace the lineage of their favorite recipes and understand the rich traditions they represent.
