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Post by NOTTHOR on Dec 13, 2014 13:34:14 GMT -6
gotta hankering for some Kringla. Can't get my aunt on the phone. Recipes on the internets are conflicting. Plz post official Minnesota/Iowa Norwegian Kringla recipe ASAP!
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Post by FoxHuntChampion on Dec 13, 2014 13:36:47 GMT -6
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Post by Ginger on Dec 13, 2014 14:52:10 GMT -6
I've got a Scandinavian recipe book with that recioe. I'll take a picture.
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Post by Ginger on Dec 13, 2014 15:11:10 GMT -6
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Post by Ginger on Dec 13, 2014 15:14:06 GMT -6
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Post by Ginger on Dec 13, 2014 15:15:47 GMT -6
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Post by FoxHuntChampion on Dec 13, 2014 15:29:09 GMT -6
It's insanely good. We make 3 diff kinds of martinis with it. One has raspberry liqueur. Oh man, dem panties be droppin.
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Post by Ginger on Dec 13, 2014 15:36:28 GMT -6
That picture looks like a Dutch letter. That's more pastry like and usually has an almond paste filling and those are delicious. There's a bakery in Pella that does them right. I think Okeefe is looking for Kringla which is more like a soft cake-like cookie. The dough is shaped into figure eight shapes. It's fairly delicate if made correctly and has the slight flavor of anise. I've tried to make them before and they came out too hard. My father in law had a girlfriend a few years ago that made awesome perfect Kringla and she gave me the recipe but I have no idea where it is. I haven't tried the one in this Swedish cookbook but I bet it's legit. It's written by some Swedish lady in Minnesota. If you need a recipe for Fiske Grøt (fish pudding) let me know!
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Post by Ginger on Dec 13, 2014 15:37:54 GMT -6
I can't believe he doesn't have a bakery in Chicago he can't get it from...
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Post by GhostMod 5000 on Dec 13, 2014 15:49:36 GMT -6
I'm making Latkes tonight, if anyone wants to get into the Hanukkah spirit.
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Post by Ginger on Dec 13, 2014 15:59:54 GMT -6
I'm making Latkes tonight, if anyone wants to get into the Hanukkah spirit. Those are good.
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Post by GhostMod 5000 on Dec 13, 2014 16:02:32 GMT -6
I'm making Latkes tonight, if anyone wants to get into the Hanukkah spirit. Those are good. It helps to put bacon in. Most recipes don't call for that.
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Post by Ginger on Dec 13, 2014 16:26:45 GMT -6
It helps to put bacon in. Most recipes don't call for that. First cook the bacon and then fry them in the bacon fat.
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Post by NOTTHOR on Dec 13, 2014 17:43:18 GMT -6
Thx. That is interesting, with the yeast and all. The anise is never in the Norwegian variant, though. I almost wonder if those Swedes aren't Missourrah Synod Lutheran with their anise in their kringla. I'm almost certain the proper Norwegian variant does not have milk, either. Imma try a small batch of this tonight (which I can tell is also off a bit), and if it fails, I will circle back with your recipe, but I think the yeast may raise them a bit too much. www.myhumblekitchen.com/2012/12/a-christmas-tradition-a-cookie-exchange-and-recipe-for-kringla-a-traditional-norwegian-cookie/The gals in that picture look like they know a lot more about making lefse and Kringla than I will ever know, so I figure what the hell, I'll give it a shot. The author seems a little too goddy for mah taste, but when she throws this quote in, she can't be that bad: "Likewise, teach the older women to be reverent in the way they live, not to be slanderers or addicted to much wine, but to teach what is good. Then they can train the younger women to love their husbands and children, to be self-controlled and pure, to be busy at home, to be kind, and to be subject to their husbands"
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Post by twinlaker on Dec 13, 2014 18:25:55 GMT -6
That picture looks like a Dutch letter. That's more pastry like and usually has an almond paste filling and those are delicious. There's a bakery in Pella that does them right. I think Okeefe is looking for Kringla which is more like a soft cake-like cookie. The dough is shaped into figure eight shapes. It's fairly delicate if made correctly and has the slight flavor of anise. I've tried to make them before and they came out too hard. My father in law had a girlfriend a few years ago that made awesome perfect Kringla and she gave me the recipe but I have no idea where it is. I haven't tried the one in this Swedish cookbook but I bet it's legit. It's written by some Swedish lady in Minnesota. If you need a recipe for Fiske Grøt (fish pudding) let me know! Uff da!
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Post by Earl Slick on Dec 13, 2014 19:17:36 GMT -6
Up chucka.
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Post by NOTTHOR on Dec 13, 2014 20:07:53 GMT -6
Ma made me make it wif gluten free flour and the recipe I linked above came out just fine. Taste was a bit different from norfwestern Iowa, but I lieked it better. Pretty fucking tasty.
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Post by Stan's Field on Dec 13, 2014 20:10:46 GMT -6
I'm making Latkes tonight, if anyone wants to get into the Hanukkah spirit. Shove a menorah up yo ass, blue eyes.
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Post by The Resistance on Dec 13, 2014 21:59:00 GMT -6
Neighbor texted back on the anise.
Hell no Sacrilegious
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Post by Ginger on Dec 14, 2014 0:20:57 GMT -6
Neighbor texted back on the anise. Hell no Sacrilegious I know I've had them with anise before. The recioe I've used in my BetterHomes and garden cookbook, uses ground nutmeg or cardamom as the spice. I didn't give you that recipe Okeefe because it didn't turn out right but I could have just screwed it up. It uses buttermilk....which I'm pretty sure was in the recipe my father in laws girlfriend gave me. And what's wrong with anise?
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Post by Ginger on Dec 14, 2014 0:24:43 GMT -6
Now I'm going to have to make both.
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Post by Ginger on Dec 14, 2014 0:29:33 GMT -6
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Post by Ginger on Dec 14, 2014 0:31:20 GMT -6
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Post by BrainFerentz4Prez on Dec 14, 2014 16:36:21 GMT -6
That wood be Racine Wisconsin fucks. Also we make ur brandy.
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Post by twinlaker on Dec 14, 2014 19:41:19 GMT -6
Yumpin' yimminey, she is now in Rockwell City, which is 5 miles from me! I will stop in and give it a try!
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