Wednesday, December 15, 2010
I was first introduced to Kringlar by Brent's Grandma Anne. She was a sweet, kind and gentle person that we loved so much. I can't tell you how many times I still think of her, especially when I am baking, as she loved to bake,too. She shared many of her recipes with me that I use quite often. Over this past Thanksgiving, Brent's Aunt let me go through Grandma's recipe boxes. I LOVED looking through them, and found several I plan to try.
The first Christmas after Brent and I were married, Grandma brought over a special wooden board and canvas cover that she had made herself, especially to use for Kringlar. She gave me the recipe and showed me how to make the dough, sifting the dry ingredients 3 times before adding the cream and buttermilk. Then she patiently showed me how to roll them pencil thin, and shape them into the figure 8. Hers were PERFECT!
Although mine never turn out as wonderful as hers, I still make a batch every year. I think if she spent that much time showing me how, that it meant alot to her for me to carry on the family tradition. So I do. Of course Brent loves them, and eats them no matter how they look!
They take a bit of time to make, but they are worth it! I am not sure how to describe them, as they are not really a cookie, yet not really a bread. Brent's family likes to slather them with butter and eat them any time of day...while I like them for breakfast. They are soft, slightly sweet, and the cardamom flavor shines in every bite!
Grandma Anne's Kringlar
1 c. sweet cream
1 c. sugar
4 c. flour
1 tsp. salt
1 tsp. soda
2 tsp baking powder
1 1/2 tsp. crushed cardamon seed
Sift dry ingredients 3 times. Add the liquid and stir well. Taking a tsp.of dough, roll out on a floured board pencil thin, shaping into a figure 8. Place on a greased cookie sheet, and bake at 350 until lightly browned.