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
It is quite feasible to prove the history of recipes way back into antiquity, certainly as far back into history as the Egyptians, and potentially, even further back. In practice though, generally, these ancient cookbooks were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.
In fact, the most ancient recipe in existence, according to food historians are some stone tablets in ancient Sumerian 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 having made those who drank it feel blissful and exhilarated. Later on, there were two interesting recipe books dating from the 14th Century - a cookery book titled `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these books have no connection with the indian food that is served today, but instead descriptions of the types of meals prepared for the rich and powerful. For the next few years, the upper-class families of the West tried to serve up the most exotic banquets, and as a consequence, the best cooks and their recipes were at a premium. Notwithstanding that, it wasn`t until the 1800s that fine cookery and cookery books rose to prominence. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collecting, trying out, and recording the recipes that were being prepared for the better households. By the advent of the twentieth century, cookery publications are starting to become popular due to more people being able to read, more leisure time and having more money to spend. |
We hope you enjoy this A Norwegian Coffee Cake _Kringlas_~ recipe.
