"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Katie's Kringle Recipe

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This recipe for Katie's Kringle, by , is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Paul Connor
Added: Monday, November 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg Dry Yeast
2 T Warm Water
1 C Shortening
3 2/3 C Flour
1 tsp Salt
2 T Sugar
1 C Lukewarm Milk
3 Eggs (yolks and whites separated)
1/3 C Brown Sugar
Butter or Margarine
1 can Pie Filling

Directions:
Directions:
In small bowl mix water and yeast. Set aside. In large mixing bowl, combine shortening, flour, salt, sugar, milk and egg yolks. Then mix in the yeast and water. Form dough into a ball and grease the top with butter or margarine. Cover tightly with plastic wrap and refrigerate overnight. Keep the egg whites in a small mixing bowl in fridge overnight as well. In the morning remove the dough and allow it to warm to room temperature. Divide into 6 parts and roll each out into an oblong piece. Take the egg whites and add brown sugar and beat until stiff. Take the egg and brown sugar mixture and spread onto 3 of the pieces and then spread on some pie filling. Use the 3 remaining pieces to top and seal. Place the kringles on a cookie sheet and set on top of the oven for 20 minutes to allow them to rise. Then bake at 375 for 20 minutes or until brown. If you prefer, you can top with a powder sugar frosting.

 

 

 

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