What? No yeast?!
Being BBBabes, we excel at straying, don’t we? This month we’re making Kringle. Without yeast. One of us has been even more wayward than the others and is not only late, but has refused to add the glaze….
But first: Kringle?? What’s that?
If you’re not from Wisconsin (where it’s the official state pastry) or Scandinavia, you may be wondering, “What exactly is a kringle?” A kringle is a sweet pastry that’s hand-rolled from Danish pastry dough. The dough is shaped (usually in a pretzel, oval, or log shape), filled with fruits, nuts, or other flavors, then baked. A sweet icing is the finishing touch. […] Growing up, my mom made this recipe all the time. I believe the recipe comes from my aunt, but beyond that I’m not sure about its origins. We never called this yummy almond-flavored dessert kringle though, it was always Danish Puff.
– Ginnie, Hello Little Home | Danish Puff … An Easy Almond Kringle Recipe
Danish Kringle […] is a Danish-like pastry, filled with fruits, nuts, cheese, etc., then drizzled with icing. Over the years, a variety of fruit and nut fillings were added, and in the United States (not Denmark), the pretzel shape was changed to its present oval shape to eliminate the unfilled, overlapping parts.
[…] [They] were first introduced to Racine, Wisconsin in the late 1800s by immigrant Danish bakers.
[…] Racine, Wisconsin, is known as the “most Danish city in America.”
– What’s Cooking America Danish Kringle History and Recipe
We have the most generous friends! Look what we made because of them!
We cannot believe how very fortunate we are to be able to get the most wonderful eggs from our lovely friends who have a sheep farm.
Eggs from sheep?! No, no, no. Our friends like to encourage sharing; the sheep share the space with some free running chickens. And the chickens help harvest the small market vegetable garden.
It’s a win win win situation. Especially for us. (continue reading )
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