My oven is on!
My oven has hardly gotten a chance to cool off this week! I am getting ready for my Mom’s 100th birthday party, which is Saturday, December 5th! She has always been proud that she is 100% Norwegian so I decided to do a Norwegian theme. I have had so much fun planning the food and decorations! My granddaughter has an American girl doll and I found a lady who makes Norwegian dunad - which is a Norwegian costume - and she is making one to fit the doll. It’s so beautiful! I have friends who are of Norwegian decent so they lent me various Norwegian props, figurines, trolls, table runners, hardanger. I bake Norwegian goodies at Christmas every year so I am hot at it. I have never baked for 100 before so that is a bit of a challenge.
Rosettes aren’t my specialty. In fact, last year I gave up on them, but they are my Mom’s favorite so this year I threw away two batches before I nailed it!
Today I am going to share my recipe for kringler with you. I have made several different recipes through the years but this one is my favorite. It comes from the Elmore United Methodist church cookbook. Kringler are a little time consuming to make, but we think they are worth it. I think they are sort of between a cookie and a roll. We eat them with butter. Plan ahead - the dough needs to chill over night!
Norwegian Kringler (pronounced kringla):
1 1/2 cup sugar
1 stick ( 1/2 cup) butter or margarine
1 cup sour cream
1 cup buttermilk
1 egg
2 tsp vanilla
2 tsp soda
2 tsp baking powder
4 1/2 cups flour
Cream shortening and sugar, add beaten egg, sour cream, buttermilk and vanilla, mix well. Add dry ingredients. Chill dough over night. On a lightly floured board take small bits of dough (approx. rounded tsp) and roll into the size of a pencil and then shape in figure 8’s and place on ungreased cookie sheet; bake for 10 minutes at 375 degrees. The bottoms should be brown but not the tops. If you press lightly with your finger, you shouldn’t leave an imprint. Cool.
For my Mom’s party, I frosted them with a light coating of white powdered sugar frosting ‘cause I didn’t want to mess with butter and knives. Traditionally they are served with butter. Be careful on the ice and have a great week!
My oven has hardly gotten a chance to cool off this week! I am getting ready for my Mom’s 100th birthday party, which is Saturday, December 5th! She has always been proud that she is 100% Norwegian so I decided to do a Norwegian theme. I have had so much fun planning the food and decorations! My granddaughter has an American girl doll and I found a lady who makes Norwegian dunad - which is a Norwegian costume - and she is making one to fit the doll. It’s so beautiful! I have friends who are of Norwegian decent so they lent me various Norwegian props, figurines, trolls, table runners, hardanger. I bake Norwegian goodies at Christmas every year so I am hot at it. I have never baked for 100 before so that is a bit of a challenge.
Rosettes aren’t my specialty. In fact, last year I gave up on them, but they are my Mom’s favorite so this year I threw away two batches before I nailed it!
Today I am going to share my recipe for kringler with you. I have made several different recipes through the years but this one is my favorite. It comes from the Elmore United Methodist church cookbook. Kringler are a little time consuming to make, but we think they are worth it. I think they are sort of between a cookie and a roll. We eat them with butter. Plan ahead - the dough needs to chill over night!
Norwegian Kringler (pronounced kringla):
1 1/2 cup sugar
1 stick ( 1/2 cup) butter or margarine
1 cup sour cream
1 cup buttermilk
1 egg
2 tsp vanilla
2 tsp soda
2 tsp baking powder
4 1/2 cups flour
Cream shortening and sugar, add beaten egg, sour cream, buttermilk and vanilla, mix well. Add dry ingredients. Chill dough over night. On a lightly floured board take small bits of dough (approx. rounded tsp) and roll into the size of a pencil and then shape in figure 8’s and place on ungreased cookie sheet; bake for 10 minutes at 375 degrees. The bottoms should be brown but not the tops. If you press lightly with your finger, you shouldn’t leave an imprint. Cool.
For my Mom’s party, I frosted them with a light coating of white powdered sugar frosting ‘cause I didn’t want to mess with butter and knives. Traditionally they are served with butter. Be careful on the ice and have a great week!
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