Don’t let the word “Kringle” full you into thinking that this is going to be a difficult recipe to prepare. It is easier then making donuts and much more delicious. This recipe is chock full of walnuts and brown sugar but you can also use a variety of other ingredients such as cream cheese and jam or pecans and cinnamon.
Instructions
For the crust
In a large bowl, cut the butter into the flour until the butter is the size of peas. Stir in the sour cream, form into a ball. Cover with saran wrap and refrigerate 8 hours or over night.
For the filling
Combine 1 cup soft butter, brown sugar, 1/2 cup regular walnuts and 1/2 cup of black walnuts
To prepare
Preheat the oven to 375 degrees. Prepare a cookie sheet by lining it with parchment paper. Roll the dough out as thin as you can get it on the parchment paper into a long rectangle about 24 inches by 12 inches. Cut slices about 4 inches long into the sides of the rectangle at 1/2 inch intervals. Add the filling all the way down the center. Fold each 1/2 inch wide strip towards the center, crisscrossing the filling in a braid-like fashion. Sprinkle with the remaining walnuts. Twist the entire Kringle into a circular shape. Place onto the cookie sheet and bake for 30 minutes. It will come out all gooey and bubbly with sugar running out of it everywhere and you will think you have a disaster on your hands, but it's not, to be sure. Transfer onto a clean plate and let cool for 30 minutes
For the frosting
While the Kringle is cooling, mix together the confectioner's sugar and water and drizzle over the top of the warm danish.
Recipe Notes
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Moist and nutty with the added deliciousness of chocolate chips throughout. Heavenly!
Moist and nutty with the added deliciousness of chocolate chips throughout. Heavenly!
Instructions
For the cake:
Preheat oven to 350 degrees. Butter a 12 cup bundt pan and cover sides and bottom with pecans. In a medium bowl stir together flour, pudding mix, baking powder, baking soda and salt. Set aside.
Using an electric mixer, cream butter and sugar. Stir in vegetable oil, eggs, vanilla extract, water and rum. Gradually add in flour mixture and blend until combined. Fold in chocolate chips and toffee bits. Pour batter into prepared bundt pan. Bake for 50 to 50 minutes, or until cake tester comes out clean. Cool slightly before adding 1/2 the glaze mixture, then cool completely before inverting.
For the Glaze:
Mix all ingredients together except the rum and cook on low heat until dissolved, stirring constantly. Remove from heat and add rum. Pour 1/2 of the mixture into slighly cooled cake before inverting. Remove cake from pan and pour remaining glaze slowly over turned out cake. Dust with powdered sugar.
Recipe Notes
Before glazing, poke the cake all over with a toothpick to allow the glaze to be more easily absorbed. If you find the cake starting to crack while baking, turn the oven temperature down to 325 degrees and continue cooking until cake tester comes out clean. For a short cut to this recipe, eliminate the flour, sugar, baking powder, baking soda and salt in the cake ingredients and substitute yellow cake mix. This recipe was made available with the help of Kaye Neuman and Laurie Hatch. Your email: Enter email address... © Galley Chef All Rights Reserved
Brining makes fish, poultry and pork moister by imparting liquid on a cellular level to the muscle tissue of the meat before cooking. This is done via the process of osmosis, by allowing the cells to hold on to the water while they are cooked, via the process of denaturation. The proteins coagulate, forming a matrix that traps water molecules and holds them during cooking, preventing the meat from dehydrating – particularly useful for grilling chicken breasts. The salt is also desirable as a preservative. The flavor in the brine ends up flavoring the meat from the inside out so make sure you season your brine with flavors you want in the meat you’re cooking.
Print Recipe
Brine - The Best Way To Impart Moisture and Flavor
Brining is a technique used to tenderize and flavor meats prior to cooking.
Instructions
Place all the ingredients into a pot and heat just until boiling to dissolve the salt and sugar. Stir and let cool.
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After this mixture cools, add flavors to this basic recipe to impart a taste that suits your individual palate. Anything goes. Some suggestions are: garlic cloves, peeled and crushed;a small onion, thinly sliced;1 lemon, thinly sliced;1 orange, thinly sliced;cloves
Recipe Notes
© Galley Chef All Rights Reserved
