For Nordlands lefse, combine 9 ounces butter with 2 cups sugar until creamy, and stir in 2 eggs. Mix 1 1/2 tablespoons horn salt and 1/2 cup kefir or plain yogurt in a bowl. Slowly pour the salt mixture into the batter, and combine with an additional 2 cups of kefir or yogurt and 2 pounds of flour. Form dough into a log, cut into 24 equal parts, roll them into 1/4-inch circles, and bake at 400 degrees Fahrenheit.
Alternatively, lather butter, cinnamon and sugar on the lefse log before slicing and baking it. Cut the log in half, and place one half on top of the other. Cut into pie slices, and serve.
To make Norwegian Glogg, a Viking drink especially popular around Christmas, pour 5 cups orange juice into a large pot. Put 15 whole cloves and 2 pieces of fresh, chopped ginger into cheese cloth bags, and lay them in the pot. Sprinkle in 5 crumbled cinnamon sticks, 1 1/2 cups of raisins, 1/2 cup of slivered almonds, and 1/2 cup of chopped, pitted prunes. Boil and let it steep for 45 minutes. Add 2 bottles of red wine or grape juice, 1/8 teaspoon of cardamom and 1/2 teaspoon of cinnamon; pour into mugs, and serve warm.