Oslo Kringlers

[Ol-blue]

Originally Posted by Lizannd

I only have butter in the house and don't want to go to the store for margarine.

I'm sorry, I just now saw this. I really don't know if butter would be ok. It could even make it better.

[Uncle Bob]

Miss Debbie...

I went to the Doctor last week and got a great report on all of my "numbers" from the blood work etc. He did say it woulnd't hurt to lose XX lbs however.... My question is... how can I do that when ya keep sticking these yummy "Kringlers" in my face!!

[Fiona]

Butter is usually interchangeable with margarine & I think offers a much richer flavour.

[LadyCook61]

looks so good !

[Toots]

I'd like to make this. I think I can cut the recipe in two and make just one log. What about add ons, like cinnamon struessel or cherry pie filling? If it wasn't almost 8:30 I think I'd try this recipe right now!

[beginner_chef]

What on earth could I have done wrong??

I tried to make this tonight...

I mixed 1 cup of flour, with 1/2 cup of (cold) margarine, and 2 Tablespoons of water.

If my camera wasn't dead, and if it wasn't 8:30 I would take a picture to show what i'm talking about.

There is no way I could have made the 2 strips 13 inches long. I got them to about 6 inches long, and they were very thin...

I would think i'd need to double the "crust" recipe, in order to make them 13 inches long...

What did I do wrong here??......

[Ol-blue]

Originally Posted by beginner_chef

What on earth could I have done wrong??

I tried to make this tonight...

I mixed 1 cup of flour, with 1/2 cup of (cold) margarine, and 2 Tablespoons of water.

If my camera wasn't dead, and if it wasn't 8:30 I would take a picture to show what i'm talking about.

There is no way I could have made the 2 strips 13 inches long. I got them to about 6 inches long, and they were very thin...

I would think i'd need to double the "crust" recipe, in order to make them 13 inches long...

What did I do wrong here??......

I just read your message and made up some and took a picture. Did your dough look like this? You really have to work with the dough. As your hands warm the dough up it spreads out even better. It just takes a little time but it can be done.

[beginner_chef]

Alright, I went back in the kitchen and tried to get them longer. I got them to about 10 inches...Do you think that's long enough? I just don't see how I could get them any longer without making them paper thin.....

[Ol-blue]

Originally Posted by beginner_chef

Alright, I went back in the kitchen and tried to get them longer. I got them to about 10 inches...Do you think that's long enough? I just don't see how I could get them any longer without making them paper thin.....

That will be fine. How wide did you make them? I try to keep them to 3 inches.

[beginner_chef]

They still don't look like yours do... I'm trying to decide if I should go ahead and make it tonight, and try it in the morning. Or if I should just start over tomorrow. They'll probably dry out if I try to save them....