-=> Quoting Shawn Highfield to All <=-

 SH> I have some buttermilk that's going to go off, and was thinking of
 SH> making a few batches of biscuits.  Do you think it's better to freeze
 SH> the dough or the baked stuff?
 
Another idea. Before it's too late heat up the milk until steaming
hot but not boiling to re-pasteurise it, then cool and store in the
fridge in a jar with a tight fitting lid.

Even though there are just two of us these days I still buy milk in
4 litre jugs and cream in one litre containers as the unit pricing
is so much better than with smaller containers. Sometimes it gets
ahead of us and that's how I save and preserve the last few cupfuls
for eventual use in cooking and baking.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kringle (Coffee Ring)
 Categories: Scandinavia, Cakes, Breads, Filling, Wine
      Yield: 16 Servings
 
      1    Portion dough for sweet
           Buns
           Slivered almonds/coarse
           Sugar/powdered (icing)
           Sugar
           FILLING 1:
      5 dl Custard cream filling
           FILLING 2:
    150 g  Ground almonds
    150 g  Sugar
      1    Egg white
      2 ts Cold water
           FILLING 3:
      3 dl Thick jam or applesauce
 
  Mix dough as for sweet buns. Roll to a long sausage, about 3 ft.
  long. If you are adding filling: Roll with rolling pin so it is
  about 7-9 in. wide. Spread a strip of filling along the middle of
  the dough. Fold the long sides over the filling, moisten edges and
  press together to seal.
  
  Lay the cake on a greased cooking sheet, seam side down. Curve the
  two ends to meet at the middle of the cake (and cross them) so
  that it is shaped like a figure 8. Let rise about 30 minutes.
  Brush with beaten egg and sprinkle with slivered almonds and
  coarse sugar. Bake at 200 C (375 F) for about 20 minutes.
  
  Or substitute almond and sugar topping by making icing out of
  stirring a little cold water into powdered sugar, and spread this
  thinly on top of the kringle, slivered almonds on top, after it
  has finished baking.
  
  Aniseeds is also added to the original dough sometimes.
  
  Helle
 
MMMMM



Cheers

Jim


... If they call you paranoid, it means they're in on it.
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