Kringle! Happy! Happy! Joy! Joy!

[java]

Mrs Java has just pulled the first Holiday Kringle from the oven. The whole Hut smells like heaven! I'm typing with Saran wrap on the keyboard and find it has become wet and slippery from the glistening coating of saliva as I anticipate the first sensorial rush of scandalous Scandinavian sin. The musky dark aroma of Indian Mountain Pearl peaberry wafts gently to my nostrils filling me with a salubrious lust heightening my anticipatory pleasure. All else is forgotten in a curiously symbiotic relationship. The Kringle and I are all that is. We exist solely for each other’s most intimate pleasure. My gustatory juices compliment her sweet crisp almond texture. Her pliant crust yields to my hungered probing as the first drip of her deep golden marzipan nectar touches my fevered lips. All is forgotten in a rush to possess – to consume her – I am one with the Kringle – the kama sutra of cuisine has been fulfilled and nothing can wrest me from this feeling of joy and peace.

Thaks for the recipe again Vox and may all of you Forumites one day know the pleasures of eating Christmas Kringle! A happy and prosperous New Year to everyone. :D

j

[Rob]

Java, that's not fair! I am sitting here on nightshift and all I can now think of is a tasty Kringle :rolleyes: :( :eek:

Do you mind to share the recipe or can you point me to a site where I can find it online? I think I'm going to spend some time in the kitchen on Monday :D

Cheers, Rob

[DAYWALKER]

Aloha java!

I agree with Rob F!!! "Kringle recipe"...

BTW, next time, tell us how you REALLY feel about that there "kringle"! LOL!

God bless! ;)

[samosaurus]

"Kringle"... Ummm... Interesting.. :D

Sam

[voxnaes]

I told you to keep of that stuff...... I told you it would make you it´s slave, but you had to go and make Mrs. T do another batch!! SHAME on you and... Happy New Year, my friend!!!
To all you guys lusting for this stuff, try cocaine or pot -something less adictive....... This stuff will make your heart go BUUUUUUM after a couple of trips and however popular it´s going to make you with the women it´s not worth it. Soon you´ll be out on the streets hunting for money to fill that gap with Marzipan, almonds and sugar. Be warned, my brothers, be warned!!!
Vox. -the Kringle Pusher with confidence... :D

[Ted]

Looks nice...according to Google

http://www.happlegourmet.com/kringles/Kringle%20slice.jpg

1/2 C. margarine or butter

2 C. flour

1 T. sugar

1/2 t. salt

1 pkg. active dry yeast

1/4 c. warm water (105 to 115 degrees)

1 egg

1/2 C. lukewarm milk (scalded, then cooled)

1 (8-oz.) can almond paste (1 C.)

1/2 C. packed brown sugar

1/2 C. margarine or butter, softened

1 C. powdered sugar

1 T. water, or more as needed

1/2 t. maple flavoring or vanilla

1/4 C. chopped nuts

Cut margarine into flour, sugar and salt in large bowl until mixture resembles fine crumbs. Dissolve yeast in warm water. Stir yeast mixture, egg and milk into flour mixture and beat until smooth (dough will be very soft). Cover and refrigerate at least 2 but no longer than 24 hours.

To make filling, mix together almond paste, brown sugar and margarine until smooth.

Divide dough into halves. Return 1 half to refrigerator. Roll other half into 15-by 6-inch rectangle on floured, cloth-covered board with floured, stockinet-covered rolling pin.

Spread half of filling lengthwise down center of rectangle in 3-inch strip. Fold sides of dough over filling with 1½-inch overlap. Pinch edges to seal. Carefully arrange kringle on greased baking sheet in oval or horseshoe shape. Pinch ends together for the former. Repeat with remaining dough. Cover and let rise in warm place 30 minutes.

Bake at 375 degrees until golden brown, 20 to 25 minutes.

To make glaze, mix together powdered sugar, water and maple flavoring or vanilla until smooth. Stir in additional water if necessary, ½ teaspoon at a time. Spread dough with glaze. Sprinkle with nuts.

Variation: For pecan filling, mix together 1 1/2 C. chopped pecans, 1 C. packed brown sugar and 1/2 C. margarine or butter, softened until well combined.

Makes 2 coffee cakes.

Adapted from "Ultimate Bread" by Eric Treuille and Ursula Ferrigno.

[fret]

Darn...just when I decided to loose some weight Java makes me hungry and Ted posts the recipe. Thanks guys I needed that. Sounds and looks super good. How do you store the left-over Kringles? In a plastic container in the fridge? Can they be frozen for later? Thanks again. I'll let you know how it turns out for me when I get all the ingredients and make some.

[voxnaes]

Hey fret,
look at the recipe...this stuf can´t die!! It´s just fat and sugar, you can store it outside in the rain and it will still look and taste great ;)
....or you could put it in a plastic bag (no fridge) leftovers can be frozen.
Vox.
Hey Ted, wheres the Marzipan, dude??? :confused: :D

[java]

Hey fret,
look at the recipe...this stuf can´t die!! It´s just fat and sugar, you can store it outside in the rain and it will still look and taste great ;)
....or you could put it in a plastic bag (no fridge) leftovers can be frozen.
Vox.
Hey Ted, wheres the Marzipan, dude??? :confused: :D

Leftover Kringle?????? :confused: What's that??? Silly Forumites! You store Kringle on your hips, thighs, or posterior parts! Resistance are futile. Kringle be us! :D

Almond paste is generic for "Wow! I can't believe it's not marzipan!" Comes in a little white tube with a bar code. Sold next to the similarly clad "Beer" brand beer.

Back to the Kringle and a cup of Panamanian Hartman Estates Songbird.............

[voxnaes]

Almond paste is generic for "Wow! I can't believe it's not marzipan!" Comes in a little white tube with a bar code. Sold next to the similarly clad "Beer" brand beer..
In a tube...??? Paste...??? Maaaaannnnn, I´ll have to send you and Mrs. T some of the real stuff... -tube, pheww :rolleyes: ;)
Vox.
Looked up the "Beer"-word, turns out it´s the same stuff we call Gambrinus :D

[fret]

Leftover Kringle?????? What's that??? Silly Forumites! You store Kringle on your hips, thighs, or posterior parts! Resistance are futile. Kringle be us!
Resistance is futile for sure. I'll get the chef right on it as soon as she has time.
look at the recipe...this stuf can´t die!! It´s just fat and sugar, you can store it outside in the rain and it will still look and taste great
....or you could put it in a plastic bag (no fridge) leftovers can be frozen.
Vox.
Wow! Vox, remind me not to eat any leftovers at your house! LOL

[voxnaes]

fret, you silly billy, the glacing will take the funny taste..... :p
vox.

[fret]

"...the glacing will take the funny taste....." Vox, I am sure it will. I didn't see the part of the recipe that said to add "massive doses of anti-biotics and anti-fungal agents" to the glazing? lol. I doubt that there will be any "left-overs" as Kringles look too good to get very old.