Scandinavian Kringler Recipe 445

Steps:

• Heat oven to 350*. In small bowl, add flour and butter. Using a pastry blender, cut butter into flour until particles are size of small peas. Sprinkle with water, 1 tables. at a time. Stir with fork just until soft dough forms. Divide dough in half. On ungreased baking sheet, press each half into 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 1/2 of batter over each crust, spreading to 3/4 inch from edges. Bake at 350* for 50 - 60 minutes or until golden brown and puffy. Immediately remove from pan; cool. Topping will shrink and fall. In small bowl, blend all frosting ingredients except nuts, until smooth. Spread on cooled kringler. Sprinkle with nuts. Cut each into 8-10 slices.

Steps:

• 1. Heat oven to 350F In small bowl add flour and margarine. Using a pastry blender, cut margarine into flour until particles are size of small peas..Sprinkle with water, 1 tablespoon at a time. Stir with fork just until soft dough forms.Divide dough in half. On greased cookie sheet,press each half into 8x12 in strips
• 2. In medium saucepan, heat water and 1/2 cup margarine 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 1/2 of the batter over each crust spreading in to 3/4 in from the edges..Bake at 350degrees for 50 to 60 min...or until golden brown and puffy... Immediately remove from pan and cool...
• 3. Topping will shrink and fall... In small bowl, blen all frosting ingredients except nuts, until smooth..Spread on cooled Kringler. Sprinkle with Almonds..... Enjoy

Steps:

• 1. STEP ONE: Heat oven to 350 degrees. Cut butter into flour. Sprinkle water over this mixture. Mix well with fork. Round into ball. Divide in half. On ungreased baking sheet, pat each half into a strip 12 inches by 3 inches. Strips should be about 3 inches apart ( side by side) from each other on the baking sheet.
• 2. STEP TWO: In medium saucepan heat butter and water to rolling boil. Remove from heat and quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat until mixture forms a ball ( about 1 minute). Remove from heat; beat in eggs, all at one time until smooth.
• 3. STEP TWO cont: Divide above mixture in half, spread evenly over strips already on the baking sheet, covering completely.
• 4. Bake about 1 hour or until topping is crisp and brown. Cool. Frost with confectioners sugar glaze and sprinkle generously with nuts. We like toasted sliced almonds, mixed nuts are always great, but your choice. When serving, slices can be cut as thick or thin as you like:))

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.

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.

Steps:

• Sift flour into medium bowl. Cut in butter, with pastry blender or 2 knives, until mixture resembles coarse cornmeal. Add milk and egg yolks. With fork, blend just until dough holds together. Turn out dough onto waxed paper or foil. With rubber scraper, or hands, shape into a 6 inch square. Wrap, then refrigerate until ready to roll out. Meanwhile, preheat oven to 375. On lightly sugared surface, roll out dough, one part at a time, into a 6X3" rectangle. Cut crosswise into 10 parts. With hands, roll each part into a 9 inch pencil-thin strip. Place, 2" apart, on ungreased cookie sheets; shape each into a 'pretzel'. brush lightly with a mixture of egg white and 1 tblsp water, then sprinkle with sugar. Bake 10-13 minutes until light-golden. Remove to wire rack and cool.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To make the dough cut 1/2 cup butter into 1 cup flour using a knife or pastry blender. Add water as needed and mix until crumbly, leaving pea-sized chunks. On a floured surface roll the dough out to 3 or 4 inches in width. Place on a rectangular cookie sheet.
• In a small saucepan over high heat, bring 1 cup water and 1/2 cup butter to a boil. Remove from heat and stir in flour; mix until smooth. Beat in eggs one at a time, mixing well after each. Stir in 1 teaspoon almond extract. Spread filling over dough.
• Bake in preheated oven for 55 to 60 minutes. The pastry will fall a little as it cools.
• Meanwhile, combine confectioners' sugar, cream, 1 tablespoon butter and 1 teaspoon almond extract. Spread icing over pastry as soon as it's removed from the oven.

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.

Steps:

• For bottom layer: Mix like a pie crust: 1 cup flour, 1/2 cup butter and 1 TB water Press into two long strips on a baking sheet.
• Each strip should be about 3" wide and the length of the cookie sheet.
• Bring to a boil: 1 cup water and 1/2 cup butter.
• Pull mixture off stove and quickly add 3 eggs, beating after each addition.
• Add 1 TB almond extract and one cup flour.
• Divide mixture in half and spread over bottom layer.
• Bake at 375* until golden, about 23-40 minutes (this varies so much according to oven) When cool, frost and sprinkle on slivered almonds.
• Slice into1-1 1/2 inch slices.

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.