Kringla recipes.....
Several people asked for my Kringla recipes so I took a photo of the 2 together for you. On the second one it says put under broiler until light brown but in the new gas ovens the broiler isn't separate any more and the heat is at the top so they brown in the oven.
12 comments:
How fun. I probably won't be making any... diabetic... but fun to see the two together.
Hugs
Isn't it strange how the same food can have different ingredients and ways of making?
interesting that the first has no butter or shortening in it and the second has that and egg. I will have to try these some time - Karen
I´m Swedish and I think I can recognize the recipe from Norway. My mother and grandmother have made Kringlor One Kringla several Kringlor when I was grewing up.
There must be real butter in the dough.
No wonder you remarked about the different recipes. They really are completely different, but have the same end result- a delicious Kringla.
Thanks for sharing.
Wanda, I have never heard of these before. Are they a cookie or more like a pastry?
I never heard of these Scandanavian treats, but we make sandbakles every year and my mom makes scroll and lefse around the holidays. Decorah IA and Westby WI are not far away and those towns are famous for their Norwegian heritage. Have you ever had aebilskivers? I have my eye on a cast iron pan to make these fruit filled pancake like treats. I spotted one at the antique store.
Hi Wanda, More on Kringla, I have to bake at 375 for maybe 5 min. then switch the oven to broil to brown the top.(then not forget to switch back to bake for the
next batch,ha). jmh
My grandmother made these!! I love an old, well-used recipe card. Thanks for the recipe. Happy Easter, Wanda.
Never heard of them, don't think our hot climate in St Louis appealed to Swedes or Norwegian peoples, nor the Danish. They look tasty to me though. I'm sure your guests will enjoy them.
cookies I made yesterday are shaped like these but the recipes is totally different. I love your blue and greens all together
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