GRANDMA'S NORWEGIAN KRINGLA
I have not tried this recipe. I got this recipe from Obesity Help. This recipe was posted by mehelga.
Provided by internetnut
Categories Dessert
Time 25m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Cream butter and sugar. Add egg yolks and vanilla. Put the soda in the sour milk and sour cream. Add to the egg mixture. Add the sifted dry ingredients.
- Chill well. Roll in long rolls and form into bows or pretzel shapes.
- Bake in a hot oven, 450 degrees, until light brown or paler if you like.
NORWEGIAN KRINGLAS
These are a mix between a cake and a cookie and not too sweet. The recipe came from my grandmother and everyone seems to love these... she always had them on hand when we came to visit.
Provided by Cyrene
Categories Dessert
Time 8h8m
Yield 36-48 depending on size
Number Of Ingredients 9
Steps:
- Mix together the sugar, margarine or butter, and egg.
- Add buttermilk.
- Add the rest of ingredients.
- Cover and chill overnight.
- Preheat oven to 450 degrees.
- On floured surface, roll out dough to length of 12" and width of about 1/2" (resembling a pencil).
- On ungreased baking sheets, shape into figure 8's.
- Bake for 7-10 minutes or until just barely golden.
- Remove to wire racks.
- Brush with milk or cream while still hot.
- Store in airtight container.
Nutrition Facts : Calories 91.4, Fat 2.8, SaturatedFat 0.5, Cholesterol 6.2, Sodium 131.3, Carbohydrate 14.8, Fiber 0.3, Sugar 5.9, Protein 1.6
NORWEGIAN KRINGLER
A very easy, rich little cookie from the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Drop Cookies
Time 27m
Yield 54 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350F and lightly grease baking sheets.
- Dissolve sugar into sour cream.
- Sift remaining dry ingredients together and add to sour cream mixture.
- If the batter is too stiff to work with, add a little milk or cream.
- Drop from teaspoon onto prepared baking sheet and bake until slightly browned, about 12 minutes.
Nutrition Facts : Calories 51.1, Fat 1, SaturatedFat 0.6, Cholesterol 1.9, Sodium 63, Carbohydrate 9.9, Fiber 0.1, Sugar 3.7, Protein 0.8
NEXT DOOR LADY'S KRINGLA (NORWEGIAN)
The wonderful elderly lady next door while I was growing up would always bake these for her grandchildren and bake extra for me. The heavenly scent of it cooking would fill the house and make my mouth water. Getting these baked well takes a lot of practice, but it's well worth it!
Provided by Cerulean
Categories Breakfast
Time P2DT12m
Yield 24-36 pastries
Number Of Ingredients 9
Steps:
- Beat all the liquids together well in a large bowl.
- Mix the dry ingredients together well in a medium bowl.
- Add dry ingredients to liquids.
- Then add either the vanilla or lemon extract.
- Refrigerate overnight.
- Set oven to preheat at 400 degrees.
- The dough is very sticky.
- Using a tablespoon, scoop out about a'golf ball size' spoonful of dough.
- Having your counter or bread board covered with flour (it takes quite a bit to avoid having it stick -- ), drop the spoonful onto the flour and roll it enough to get all the outside coated with a thin film of flour.
- Then roll the dough like a thin (1/2" thick or slightly less) rope.
- Putting the rope on your pre-greased cookie sheet, twist the ends over one another one time.
- Bring the loop at the top down over the twisted ends.
- That should make the shape you want (a figure eight shape).
- Put about 12 on each cookie sheet, and begin baking.
- Put the first cookie sheet on the lower (not at the lowest level, though) rack in your oven.
- Bake for 6 minutes (be exact -- she set a timer!) then transfer that sheet to the top rack of your oven (if you have an electric oven with the broiler on top, don't put them very close to the heat).
- Bake another 6 minutes (exact -- ) and take them out.
- They should be lightly browned on both the top and the bottom, if you have the correct temperature in your oven.
DANISH KRINGLE
This recipe is from my father-in-law's mother who was born and raised in Denmark. It is a wonderful holiday pastry treat that is both beautiful and delicious. Plan to make your dough at least 1 to 2 days in advance--but it's very simple. It takes just a few minutes to prepare and refrigerate. Creating the kringle takes more time, but it is worth it!
Provided by Colleen Royal
Categories Bread Yeast Bread Recipes
Time 13h15m
Yield 18
Number Of Ingredients 8
Steps:
- In a large bowl, cut 1 cup butter into flour until crumbly, leaving pea-sized chunks. Stir in sour cream, and mix well; dough will be very sticky. Form dough into a ball. Cover tightly, and refrigerate 8 hours, or overnight.
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Prepare the filling by combining 1 cup butter, brown sugar, and 1 cup chopped walnuts.
- Divide dough into three equal parts; return two parts to the refrigerator to keep cold. Quickly form 1/3 of the dough into a rectangle, and flour lightly. On a heavily floured surface, roll out to approximately 12x17 inches. Position lengthwise on the work surface. Along the long edges of the dough rectangle, use a sharp knife to cut 4 inch long angled lines about 1/2 inch apart. Spoon 1/3 of the filling along the length of the rectangle's uncut center. Alternating from one side of the dough to the other, fold each 1/2 inch wide strip towards the center, crisscrossing the filling in a braid-like fashion. Lightly press together the ends of the strips to seal. Sprinkle with 1/3 of the remaining walnuts. Repeat with remaining ingredients to form 3 braided danishes. Arrange danishes on prepared baking sheet.
- Bake for 30 minutes in the preheated oven, or until golden brown. Cool for approximately 30 minutes. While the danishes are cooling, prepare the icing: mix confectioners sugar and water until smooth. Drizzle in fine streams over warm danishes.
Nutrition Facts : Calories 410.8 calories, Carbohydrate 35.2 g, Cholesterol 59.9 mg, Fat 29.6 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 15.2 g, Sodium 157.2 mg, Sugar 22.8 g
SCANDINAVIAN KRINGLER
From the "Favorite Recipes" cookbook of the members of Christ the King Lutheran Church, Mankato, MN.
Provided by BeccaB3c
Categories Breads
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Measure 1 cup flour into mixing bowl.
- Using a pastry blender, cut 1/2 cup butter into flour until particles are size of small peas.
- Sprinkle with water, 1 tablespoon at a time, mixing lightly with a fork until flour mixture is moistened and soft dough forms.
- Divide dough in half.
- On ungreased cookie sheet, press each half into a 12x3 inch strip.
- In medium saucepan, heat water and 1/2 cup butter to boiling.
- Remove from heat; immediately stir in 1 cup flour until smooth.
- Add eggs, 1 at a time, beating until smooth after each addition.
- Stir in 1/2 teaspoon almond extract.
- Spoon over crust, spreading to 3/4 inch from edges.
- Bake 50-60 minutes until golden brown and puffy- Cool.
- Blend powdered sugar, butter, almond extract and milk until smooth.
- Frost, sprinkle with nuts.
- Cut into 10-12 slices to serve.
NORWEGIAN FIGURE-8 CAKES KRINGLA
Kringla may be anything from a yeast-raised bun to a cake that is shaped with a cookie press. This version is made with an anise-flavoured yeast dough and is a favourite at Christmastime. The dough requires no kneading and is easy to shape because it is refrigerated.
Provided by Olha7397
Categories Yeast Breads
Time 35m
Yield 60 cakes
Number Of Ingredients 9
Steps:
- In large mixing bowl, dissolve yeast in the warm water.
- Add 1 Tablespoon of the sugar and let stand until yeast foams, about 5 minutes.
- Add the remaining sugar, butter, cream, anise seed, and eggs.
- Beat well.
- Stir in the flour, 1 cup at a time, beating well to keep mixture smooth and satiny.
- All of the flour should be moistened.
- Cover and refrigerate for 2 to 24 hours.
- Cover a baking sheet with parchment paper or grease lightly.
- Turn dough out onto a lightly floured work surface.
- Cut it into pieces the size of large walnut.
- Roll out to strands about 8 inches long.
- Twist into figure-8s.
- Place on baking sheets.
- Let rise 1 hour until puffy.
- Preheat oven to 400 F.
- Bake for 15 minutes until golden.
- Brush baked kringla with melted butter.
- These are best served just out of the oven.
- The Great Scandinavian Baking Book.
Nutrition Facts : Calories 61.7, Fat 2.6, SaturatedFat 1.5, Cholesterol 13.8, Sodium 15.2, Carbohydrate 8.3, Fiber 0.3, Sugar 1.7, Protein 1.3
KRINGLA II
A wonderful Norwegian cookie recipe given to me by an old army buddy, these are fluffy and melt in your mouth delicious.
Provided by MBPG
Categories World Cuisine Recipes European Scandinavian
Time P1DT1h5m
Yield 24
Number Of Ingredients 9
Steps:
- In a small bowl, stir together the heavy cream and sour cream. Cover and refrigerate overnight.
- Let the sour cream mixture come to room temperature. It should take about 30 minutes. Preheat the oven to 475 degrees F (245 degrees C).
- In a large bowl, mix the sugar, shortening, and egg yolk together using an electric mixer. Stir the vanilla and baking soda into the sour cream mixture. Stir the sour cream mixture into the bowl with the sugar and shortening until well blended. Combine the flour and baking powder; stir into the batter until fully incorporated.
- Place the dough on a well-floured surface, as the dough will be sticky. Use ping pong ball sized pieces of dough, and roll out into an 8 or 9 inch rope. Form into a 'lazy eight' or 'infinity sign', and pinch the ends together. Place on ungreased cookie sheets.
- Bake for 5 minutes in the preheated oven, or until slightly brown. Cool completely before storing in an airtight container. Store at room temperature for up to 5 days, or 1 month in the freezer.
Nutrition Facts : Calories 166.6 calories, Carbohydrate 23.8 g, Cholesterol 26.3 mg, Fat 7.1 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 3.9 g, Sodium 91.9 mg, Sugar 11.2 g
KRINGLA
Crisp cookie of Norwegian origin.
Provided by J. Storm
Categories World Cuisine Recipes European Scandinavian
Yield 36
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper.
- Combine the sugar, beaten egg and sour cream together. Mix in the flour, baking soda and salt. Blend thoroughly.
- Divide dough in half and form each half into a long roll. (Note: If your kitchen is warm, keep the half of dough you're not working with in the refrigerator.)
- Cut off a narrow slice of dough. Roll lightly with hands on lightly floured board into pencil-like strip about 7 inches long. Form into a figure "8" , and pinch ends together. Place on cookie sheet. Repeat with remaining dough.
- Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.
Nutrition Facts : Calories 119 calories, Carbohydrate 19.6 g, Cholesterol 12.2 mg, Fat 3.6 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 2.1 g, Sodium 96.8 mg, Sugar 8.4 g
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