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
Recipes as a concept can be observed far back into history, in fact as far back as ancient Egypt, and possibly even further. Interesting though that is, these, early cook books were just primitive hieroglyphic recipes for food preparation.
Progressing into The time of the roman empire around 25BC a roman called Apicius wrote a number of documents showing how to cook the recipes cooked by his fellow Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into hors d`oeuvres, main course and desserts, something that is very familiar to us today. Additionally, he describes how the Roman chefs made use of a good variety of herbs and spices, including a few that will be familiar to modern chefs for example basil, mint and dill. Over the following few centuries, the powerful and rich houses strove to offer the most exotic meals, and as a result cooks and their recipe collections were much in demand. However, it wasn`t until the nineteenth century that cookery and recipe publications became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, verifying, and publishing the recipes of their peers. When we get to the 1900s, cook books were greatly in demand mostly as a result of increased literacy, more free time and having more disposable income. |
We hope you enjoy this A Norwegian Coffee Cake _Kringlas_~ recipe.
