|by Richard Juhlin|
Winner of the Louis Roederer International Champagne Writer of the Year Award 20054000 Champagnes, unprecedented in scope, plunges readers into th...
Tip: Try made sour cream for more results.
Results 1 - 10 of 18 for kringla made sour cream
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Cream sugar and shortening; ... mixture. Chill overnight. Roll out and bake in hot 475 to 500 degree oven. Place in covered container immediately to keep soft.
Beat butter well. Add sour cream and beat again. ... wreath or ring. Sprinkle with coarse sugar. Bake 350°F oven for 15 to 20 minutes. Makes 45 Kinglor
Cream butter and sugar. ... soda in the sour milk and sour ... or pretzel shapes. Bake in a hot oven, 450 degrees, until light brown or paler if you like.
Mix above ingredients and add 3 3/4 c. flour. Chill dough overnight. Roll a little at a time into a roll the size of a pencil. Twist lengths of dough ...
Mix butter, eggs, salt and sugar in small amount of the liquid. Beat until light and fluffy. Add remaining liquid and soda. Mix lightly. Add 1 cup of ...
Cream sugar and butter. ... 1/2-inch thick, 8 inches long. Twist into figure 8. Bake at 400°F for 10 minutes or until tan. Serve like rolls, buttered.
Mix in order given. Chill real cold, at least 2 hours (better if overnight). Roll pieces into a pencil-size length and form into a figure 8. Bake for ...
Beat the above well and add: Beat together and then add: Gradually add: Shape and bake at 450 to 500 degrees quickly. Makes a large amount.
Add all in order given. Stir and put in refrigerator. Bake when chilled enough to make into figure 8 shapes. Bake at 350 degrees until brown, but not ...
Beat eggs. Add ... to milk mixture (cream and buttermilk). Add ... strips and form kringla shape. Bake at ... tablespoon vinegar per cup of milk to sour.
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