Butter, eggs, farming-village appetites…and delicious old Norwegian pie recipes.
My mother grew up in New Richland, Minnesota, a small town with a large Norwegian-American population.
This meant that she acquired—and handed down to me—a variety of recipes (mostly for desserts) that use large quantities of butter and eggs.
She wouldn’t make the New Richland Chocolate Pie very often, because she said it was too rich.
As a child, it was one of my favorite recipes because it called for “butter the size of an egg,” which I thought was a pretty cool way to measure something.