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Old 02-02-2008, 06:01 PM   #1
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Oslo Kringlers

This is an old family recipe. It looks and taste like it came from a bakery. I am always asked for this recipe.
Enjoy! Debbie

OSLO KRINGLERS

Before baking



CRUST
1 cup(s) FLOUR
1/2 cup(s) MARGARINE; Cold.
2 tablespoon(s) WATER

TOPPING
1 cup(s) WATER
1/2 cup(s) MARGARINE
1 cup(s) FLOUR
3 EGGS
1/2 teaspoon(s) VANILLA
1/2 teaspoon(s) ALMOND EXTRACT
_____

For Crust.
Mix flour with margarine and 2 tablespoon water as for pie crust.
Don't be afraid to use your hands.
Divide dough in half.
On an ungreased cookie sheet, press dough (using heel of hand) into 2 strips, 13 inches long and 3 inch wide.
Set aside.

For Topping.
In a sauce pan bring to boil, 1 cup water, 1/2 cup margarine until margarine is melted.
Remove from heat and immediately add 1 cup flour.
Stir until smooth.
Add 3 eggs, one at a time, stirring until smooth after each addition.
Add 1/2 teaspoon vanilla and 1/2 teaspoon almond extract.
Spread on top of first mixture.
Bake 45 minutes at 350 degrees.
When cool drizzle with icing.

Icing.
Mix 1 tablespoon softened butter, 1 cup powder sugar, 1/2 teaspoon vanilla.
Add milk for desired constancy.
_____

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Old 02-02-2008, 08:40 PM   #2
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I'm thinking with a good cup of hot coffee...this would be delicious!!

Thanks Debbie...


Edit...or a cold glass of milk!!!
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Old 02-02-2008, 08:45 PM   #3
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Quote:
Originally Posted by Ol-blue View Post
This is an old family recipe. It looks and taste like it came from a bakery. I am always asked for this recipe.
Enjoy! Debbie

OSLO KRINGLERS

Before baking



CRUST
1 cup(s) FLOUR
1/2 cup(s) MARGARINE; Cold.
2 tablespoon(s) WATER

TOPPING
1 cup(s) WATER
1/2 cup(s) MARGARINE
1 cup(s) FLOUR
3 EGGS
1/2 teaspoon(s) VANILLA
1/2 teaspoon(s) ALMOND EXTRACT
_____

For Crust.
Mix flour with margarine and 2 tablespoon water as for pie crust.
Don't be afraid to use your hands.
Divide dough in half.
On an ungreased cookie sheet, press dough (using heel of hand) into 2 strips, 13 inches long and 3 inch wide.
Set aside.

For Topping.
In a sauce pan bring to boil, 1 cup water, 1/2 cup margarine until margarine is melted.
Remove from heat and immediately add 1 cup flour.
Stir until smooth.
Add 3 eggs, one at a time, stirring until smooth after each addition.
Add 1/2 teaspoon vanilla and 1/2 teaspoon almond extract.
Spread on top of first mixture.
Bake 45 minutes at 350 degrees.
When cool drizzle with icing.

Icing.
Mix 1 tablespoon softened butter, 1 cup powder sugar, 1/2 teaspoon vanilla.
Add milk for desired constancy.
_____
This is EXACTLY the same thing I've been making for over 30 years called "Danish Puff."
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Old 02-02-2008, 08:46 PM   #4
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Quote:
Originally Posted by Uncle Bob View Post
I'm thinking with a good cup of hot coffee...this would be delicious!!

Thanks Debbie...


Edit...or a cold glass of milk!!!
I agree, maybe even 2 cups of coffee.
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Old 02-02-2008, 08:56 PM   #5
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Quote:
Originally Posted by Katie E View Post
This is EXACTLY the same thing I've been making for over 30 years called "Danish Puff."
I have seen lots of different names for this dessert, all I know it's wonderful!
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Old 02-03-2008, 11:01 AM   #6
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I had to come look again Miss Debbie!!! I'm clawing at the computer screen wanting to pick one up!! Wow!!
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Old 02-03-2008, 11:32 AM   #7
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OMG, that looks so good!! Can you fill them or have you filled them before?
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Old 02-04-2008, 10:10 AM   #8
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I always wanted to try to make something like this. Thanks for the nice and easy recipe.
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Old 02-04-2008, 12:44 PM   #9
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texasgirl, I have never filled them before. After they are baked you might be able to fill them. I have had a lot of people ask me that, but they are so good as they are I have never tried it. I might have to try it now.

JoAnn L. I hope you like it. It's really easy and very fast to make.
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Old 02-04-2008, 01:08 PM   #10
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Would it work with butter instead of margarine?

I only have butter in the house and don't want to go to the store for margarine.
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Old 02-18-2008, 03:22 PM   #11
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Originally Posted by Lizannd View Post
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.
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Old 02-18-2008, 03:37 PM   #12
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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!!
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Old 02-20-2008, 03:06 PM   #13
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Butter is usually interchangeable with margarine & I think offers a much richer flavour.
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Old 02-26-2008, 07:16 PM   #14
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looks so good !
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Old 02-26-2008, 08:10 PM   #15
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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!
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Old 03-18-2008, 08:23 PM   #16
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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??......
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Old 03-18-2008, 09:01 PM   #17
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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.

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Old 03-18-2008, 09:27 PM   #18
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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.....
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Old 03-18-2008, 09:33 PM   #19
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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.
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Old 03-18-2008, 09:35 PM   #20
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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....
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