1/2 cup margarine.
1 cup sugar.
1 tsp vanilla.
1 egg.
1 cup buttermilk.
1 tsp soda.
3 cup flour.
2 1/2 tsp baking powder.
1 tsp salt.
Directions
Try mixing Vanilla and egg beat until mixed. Add the Buttermilk and
the Soda; (I have used 7up) and sift the dry ingredients into this.
add the rest of the ingredients, mix well. Put the container into the
refrigerator chill over night. Take out and roll small pieces of the
dough into long strips, then form them into a figure eight,(like a
pretzel) put them back into the Refrigerator for about an hour, when
they have raised to approximately what looks to be the right hight.
Bake in a 450 deg pre-heated oven for approximately 6 to 8 minutes, (
May vary with the weather so keep an eye on them).But they should be
a light brown before you remove them. Refrigeration is one of the
keys of "KRINGLA" making. They must be refrigerated in order for them
to get the flavor, you could bake them without refrigeration but you
lose a lot of the flavor. You can also use. A: OATMEAL. B: RAISINS.
C: WHOLE WHEAT. You can fill them with your favorite filling, Cream
Cheese, Jelly, ETC. you don't need eggs or yeast. They are not too
sweet, and definitely not Boring like a bagel, (Sorry Bagel lovers,
VBG). It is a coffee Bread not like Muffins, which are too sweet, and
also do not have too many calories. This recipe came from a fella
from the town of LOS OSOS CA He is a out of work Carpenter who
started baking and selling these wonderful Rolls, He said that this
is an original recipe that he got from his grandmother, (Yea for the
Grandmas). Ive tried Nuts, and love the cream Cheese one, You could
even use Custard Filling, Ive also used Different flavored oils like
Pure orange oil, Butterscotch, several Berries types. and they turned
out just great.
Servings: 1 servings
A Norwegian Coffee Cake "Kringlas"~ Recipe brought to you by Recipe Ideas
Categories: Cake; Coffee; Dessert
The History of Recipes
Written recipes as an idea can be tracked far back into antiquity, at least as far as the early Egyptians, and possibly even further than that. Having said that, sadly, these early cook books were just simple hieroglyphic recipes for preparing food.
The truth of the matter is, the oldest recipe found, according to Professor Solomon Katz, are a few tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful. As we move into The time of the roman empire 25BC a roman called Apicius compiled a few documents which described recipes cooked by wealthy Romans. In his scrolls, Apicius tells us how the roman meals were split into starters, entrees and dessert, a style of dining still practiced today. He also recounts how the chefs of Roman times were skilled in the use of many aromatic flavors, including a few that will be familiar to modern cooks like basil, fennel and parsley. As our culinary historical trip moves to more modern times there were two interesting recipe books dating from the 1300s ; a book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, they are nothing to do with the indian food that is popular today, but instead descriptions of the types of food prepared by the cooks of the rich people of that time. In the 15th century, people returning from the crusades brought us many new spices and herbs from Arab cooking, including spices such as rosemary and coriander. The introduction of these new herbs and spices was responsible for a surge in publications on food, many of which are now in academic collections. Over the next few centuries, the rich and powerful families of Europe tried to serve up the most exotic banquets, and as a consequence, chefs and their recipe collections increased in prestige. Even so, it was during the 1800s that fine cookery and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collecting, verifying, and publishing the recipes that were being prepared for the better households. When we get to the 1900s, cookery books are highly popular due to higher levels of literacy, more spare time and disposable income. The arrival of TV gave us TV cooks and the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, allowing us all to access thousands of recipes such as those found on this web site. |
We hope you enjoy this A Norwegian Coffee Cake _Kringlas_~ recipe.
