-=> Quoting Shawn Highfield to Jim Weller <=-

Re: biscuits

 SH> Andrea has her heart set on some today.  "I want some plain
 SH> ones with jam."  I want some onion and cheese ones so....

Much like my house.

I like my steaks and beef roasts rare while she likes medium. She
likes chili and curry mild, without cumin; I like mine hot with lots
of cumin. I love blueberries and am not especially fond of apricots;
she detests blueberries and loves apricots. The list goes on. And on
and on.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dansk Smorekringle
 Categories: Scandinavia, Breads, Holiday, Wine, Fillings
      Yield: 16 Servings
 
      1 pk Active dry yeast
    1/4 c  Warm water; 105-115F
    1/4 c  Milk; room temperature
      1 ts Freshly ground cardamom
    1/4 c  Sugar
      3    Egg yolks
      1 c  Whipping cream
  3 1/2 c  All-purpose flour
      1 ts Salt
    1/2 c  Butter
           RAISIN ALMOND FILLING:
  1 1/2 c  Water
  1 1/2 c  Golden raisins
    1/2 c  Softened butter
    1/2 ts Freshly ground cardamom
      2 c  Powdered sugar
      2 tb Heavy cream
    1/2 c  Chopped almonds
           ALMOND FILLING:
      1 c  Almond paste
    1/2 c  Finely chopped almonds
    1/2 c  Powdered sugar
      1    Egg white
      1 ts Almond extract
           PRUNE-PORT FILLING:
     12 oz Pitted prunes
    3/4 c  Sugar
    1/3 c  Red port wine
           GLAZE AND TOPPING:
      1    Slightly beaten egg white
           Pearl sugar or coarsely
           Crushed sugar cube; or
           Granulated sugar
           Sliced almonds

  Old Danish Christmas Kringle

  In medium bowl dissolve yeast in warm water. Let stand 5 minutes.
  Add milk, cardamom, 1/4 cup sugar, egg yolks and whipping cream.
  Set aside. In large bowl, or in food processor, combine flour and
  salt cut in butter until pieces are the size of kidney beans. Add
  yeast mixture, mixing only until dry ingredients are moistened.
  Cover with plastic wrap and refrigerate 12-24 hours. Meanwhile
  prepare filling and have them ready. To make raisin-almond
  filling, bring water to boil, add raisins, let stand 5 minutes
  drain; cool. In bowl, cream butter until soft and add cardamon,
  powdered sugar and enough cream to make smooth, spreadable
  mixture. Add raisins and chopped almonds.

  To make almond filling, break almond past into pieces and bland
  with almonds,powdered sugar, egg white and almond extract to make
  a smooth paste in a food processor.

  To make prune port filling, cook prune in water to cover until
  tender. Mash. Add sugar and mix until dissolved. Stir in port.
  Return to pan and simmer until mixture is thick, about 5 minutes.

  Turn dough out onto lightly floured board and dust with flour.
  Using a rolling pin, pound dough until smooth and about 1/4 inch
  thick. Roll out to make a 24 inch square. Fold dough into thirds
  to make a long and marrow strip. With rolling pin, roll again
  until about 1/4 inch thick and about 36 inches long. Spread the
  length of the roll up to 1 inch in from the edges with the
  filling. Roll up form the long side, enclosing filling. Crush roll
  with egg white, then roll in sugar. Lightly grease and flour
  baking sheet. Place roll on baking sheet in shape of a large
  pretzel. Let rise in warm place for 45 minutes. It will double.
  Preheat oven to 375F. Brush kringle again with egg white and
  sprinkle with sliced almonds. Bake for 25-30 minutes or until
  golden.
  
  Recipe By: Great Scandinavian Baking Book - Beatrice Ojakangas
  
  From: Mhh
 
MMMMM
  

Cheers

Jim


... I'm not bossy. I have skills ... leadership skills. Whack! Understand?
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