As schools resume in September, parents are faced with the challenge of providing healthy snacks for their children. One recipe that stands out during this season is for **Havre Kjeks**, or oatmeal crackers, contributed by **Olga I. Gryde** in the 1985 community cookbook, **The Joy of Sharing**. This collection was published by the **Oak Valley American Lutheran Women** in **Velva, North Dakota**, and provides a glimpse into the culinary practices of the past.
The recipe for oatmeal crackers appears straightforward. The ingredients include oatmeal, flour, baking powder, salt, shortening, and milk. While this seems simple, the execution requires some skill and understanding of baking. Initially, I opted for old-fashioned rolled oats, reasoning that their longer baking time would yield a better texture than steel-cut or quick oats. The instructions were succinct: “Combine all ingredients. Roll dough fairly thin, cut with cookie cutter and bake in moderate oven.”
Yet, the simplicity of the recipe can be misleading. During preparation, I encountered challenges such as achieving the right dough consistency. After realizing my dough was too dry, I adjusted by adding a splash more milk and a bit more shortening. Rolling out the dough proved tricky as well, prompting me to innovate with techniques typically reserved for meat preparation. Using the bottom of a heavy glass and my palm, I successfully flattened the dough without it sticking.
The baking process was similarly enigmatic. With only a temperature of **350 degrees Fahrenheit** specified, I monitored the crackers closely. They took approximately **50 minutes** to achieve a delightful golden brown.
Interestingly, this recipe reflects a common practice in community cookbooks where contributors share recipes that may closely resemble others, often without attribution. Gryde’s recipe for oatmeal crackers is almost identical to those in **Julia Peterson Tufford’s** **Original Scandinavian Recipes**. While Gryde added oven temperatures, she omitted Tufford’s evaluative remarks. In the realm of recipe sharing, this lack of copyright protection allows for such similarities, raising questions about authorship and culinary heritage.
Community cookbooks often feature recipes that draw from the collective knowledge of contributors. For example, many recipes, like **Cathy Knutson’s** “Liver Slices,” are credited to specific sources, providing insight into their origins. The practice of submitting recipes without clear attribution, however, can feel disconcerting to those who value culinary history. It would be beneficial if these cookbooks included a line indicating the recipe’s source, allowing readers to trace the culinary lineage of their favorite dishes.
Understanding the origins of recipes enhances the appreciation of the dish itself. Knowing that a beloved recipe comes from a cherished source, such as a grandmother or a particular cookbook, can deepen the connection to family traditions. **Olga I. Gryde**, who was invested in preserving her heritage, contributed more than just recipes to **The Joy of Sharing**. She also documented her mother, **Sarah Knutson Gryde**, in the book **Land in Her Own Name: Women as Homesteaders in North Dakota** by **H. Elaine Lindgren**. This work highlights the contributions of women, such as Sarah, who navigated the challenges of the **Homestead Act**, securing land and establishing their homes.
While I found the oatmeal crackers enjoyable, especially when paired with butter or as a base for cheese and salami, the process of making them was a valuable learning experience. It reminded me of my time with my great aunt Joy, who taught me how to decorate crackers with cheese. Discovering the roots of Gryde’s havre kjeks has enriched my culinary journey, connecting me to a broader history of food and family traditions.
In an era where food often serves as a bridge between generations, understanding the stories behind recipes fosters a deeper appreciation for the dishes we create and share.