Swedish Kringle

From Chicago Tribune. Recipe by Sue Nordin.
Prep: 30 min
Bake: 45 min
Makes: 2 kringles

Pastry A:

1 c flour
1 pinch salt
1 stick (1/2 c) cold unsalted butter, cut up
2-3 tbsp ice cold water

Pastry B:

4 oz almond paste
1 c water
1 stick (1/2 c) unsalted butter, curt up
1 c flour
3 eggs
1 tsp almond extract

Icing:

1 1/2 c confectioners’ sugar
1 tbsp unsalted butter, softened
1/2 tsp almond extract
1/2 tsp vanilla extract
2-4 tbsp milk or cream
2 tbsp toasted almond slices

DIRECTIONS:

  1. PULSE: For Pastry A, drop flour, salt, and butter into food processor. Pulse until crumbly. Pour in 2-3 tbsp water. Pulse until clumpy.
  2. FLATTEN: Tour out pastry clumps onto a sheet of parchment paper. Divide in half. Shape into 2 logs. Roll or pat each log into a thin rectangle, each about 14 in long and 4.5 in wide.Slide parchment onto baking sheet.
  3. SOFTEN: For Pastry B, swirl almond paste in the food processor, about 1 min. Set aside.
  4. BOIL: In medium saucepan, heat water and butter to a boil. Pull pan off heat. Immediately drop in flour. Use an electric mixer to beat smooth. Beat in almond paste, then eggs – one at a time! – then extract.
  5. BAKE: Spread half of Pastry B over one rectangle of Pastry A, completely covering A. Repeat with second triangle. Bake at 350 F until puffed and golden, about 45 min. Cool completely.
  6. ICE: For icing, beat confectioners’ sugar, butter and both extracts together. Add enough milk to achieve a spreadable icing. Spread half the icing over each cooled kringle. Sprinkle on almonds. Slice crosswise on the diagonal into 1 in thick strips.
  7. ENJOY!!

NOTE: This tasted great, but don’t make again.

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Six Recipes in One

Published in Chicago Tribune on April 20, 1952.

BASIC SWEET YEAST DOUGH:
(makes 2 coffee cakes or 4 dozen rolls)

2 packages dry granular yeast
1/2 c lukewarm water
1 tsp sugar
2 c flour
2 c milk, scalded and cooled
1/2 c butter
1/3 c sugar
2 eggs
2 tsp salt
5 c flour, about

DIRECTIONS:

  1. Dissolve yeast in water.
  2. Sprinkle 1 tsp sugar on top.
  3. Beat 2 c flour into 2 c milk until smooth.
  4. Add softened yeast and let stand until light and bubbly, about 1 hour.
  5. Cream butter and sugar together thoroughly with electric mixer.
  6. Add unbeaten eggs and salt, blending well.
  7. Then beat into the yeast mixture.
  8. Work in more flour, enough to make a soft dough.
  9. Knead until smooth and elastic on very lightly floured pastry cloth.
  10. Place dough in a greased bowl, cover and let rise until doubled in bulk in a warm place.
  11. Shape as desired and let rise again until doubled.
  12. Bake as directed for coffee cake or rolls.

VARIATIONS

PECAN ROLLS

  1. Use half of basic dough for 2 dozen rolls.
  2. Roll out to rectangle about 1/4 in thick.
  3. Spread with 2 tbsp softened butter.
  4. Sprinkle about 1/4 c brown sugar mixed with 1 tbsp cinnamon over dough.
  5. Cream together 6 tbsp brown sugar and 1/4 c softened butter.
  6. Place small amount of this in bottom and around sides of muffin pans.
  7. Place a pecan half, or 2 tsp chopped pecans in each muffin pan.
  8. Roll up as for jelly roll and cut in 1 in slices.
  9. Place cut side down in prepared pans and let rise until doubled in bulk.
  10. Bake in moderate oven, 375 F, about 15 min.

KOLACHIES

  1. Use half of basic dough.
  2. Roll to 1/2 in thickness.
  3. Cut circles with 2.5 in biscuit cutter.
  4. Make depressions in each circle with bottom of custard cup.
  5. Place pieces on greased baking sheet and spoon filling in depressions (use apricot, cottage cheese, poppy seed, or a preserve) and let rise until doubled in bulk.
  6. Bake in moderately hot oven, 400 F, for 12 to 15 min.
  7. Makes 2 dozen rolls.

CHERRY BRAID COFFEE CAKE

  1. Use half of basic dough.
  2. Divide dough into two long rolls, one twice as long as the other.
  3. Divide the longest roll into three pieces, and roll each piece into a thin roll about 18 inches long.
  4. Divide the short piece into three strips of equal length.
  5. Now braid the three 18 inch pieces and place on lightly greased baking sheet, after pinching the edges tightly.
  6. Now braid the shorter strips, pinch ends tightly, and place on top of the first braid, pressing top braid lightly onto bottom one.
  7. Let rise until doubled in bulk.
  8. Bake in moderate oven, 375 F, for about 30 minutes.
  9. When cool frost with vanilla confectioner’s sugar icing and decorate with candied cherries and pecan halves.
  10. One cup raisins may be kneaded into dough if desired.

TEA RING

  1. Use half of basic dough.
  2. Roll dough on a floured pastry cloth to a rectangle about 12 by 14 inches and 1/2 inch thick.
  3. Spread with 2 tbsp softened butter and sprinkle on 1 c chopped fruit (or 3/4 c chopped fruit and 1/4 c chopped nuts).
  4. Place the filling as near the edge as possible, then roll as for jelly roll, moistening the edge with water to make the roll hold together.
  5. Pull out dough to about 22 inches in length, place on greased baking sheet and shape into a ring.
  6. Using scissors, cut 20 or more even gashes around the outer edge, cutting almost through dough.
  7. Lift slices slightly upward and place on sides, turning every other one in opposite direction to form heart shaped sections. Press entire ring flat to make dough even in height.
  8. Cover, let rise until doubled, then bake in moderate oven, 375 F, for about 30 minutes.
  9. Before serving, trickle thin vanilla confectioner’s sugar icing around inside of ring.

CINNAMON ROLL COFFEE CAKE

  1. Use one third of basic dough.
  2. Roll to a rectangle about 1/4 in thick.
  3. Spread with 2 tbsp softened butter.
  4. Sprinkle with 1/3 c sugar blended with 1 tsp cinnamon.
  5. Roll up like jelly roll.
  6. Cut into 12 slices and place slices close together, in a well greased 9 in pie pan.
  7. Let rise until doubled in bulk, then bake in a moderate oven, 375 F, for about 25 min.

FROSTED BOWKNOTS

  1. Use half of basic dough.
  2. Roll to 1/4 in in thickness.
  3. Cut into strips 1/2 in wide and 6 in long.
  4. Brush lightly with melted butter and tie each strip in a knot, leaving the ends free.
  5. Brush lightly with diluted egg yolk.
  6. Set aside to double in bulk, about 45 min.
  7. Bake in hot oven, 425 F, 15 to 20 min.
  8. When cool, frost with vanilla or orange confectioner’s sugar icing and sprinkle on chopped nuts.

 

2015 STANLEY CUP CHAMPIONS…. THE CHICAGO BLACKHAWKS!!!!!!!!!!!!

WEEEEEEEEEEEEEEEEEEE ARE THE CHAMPIOOOOOOOOONNSSSS!!! MY FRIENDS!!!!!!!!!

AND WEEEEEEEEEEE’LLLL KEEEP ON FIIIIIIIIIGHTING!!!!! UNTIL THE EEEEENNND!!!!!!


PARADE DOWNTOWN ON THURSDAY!!!!!

CELEBRATE JOY!!!!!!!!!


CHICAGO — Save the date, Blackhawks fans.

The 2015 Stanley Cup champions’ parade has been scheduled for 10 a.m. Thursday, June 18.

This year, the championship win will be celebrated at a rally inside Soldier Field. While the city will not confirm the reason, soggy grass at Grant Park could damage the city’s outdoor green spaces and play places before summer has barely begun.

Tickets to the rally go on sale Wednesday at noon through Ticketmaster. There’s only room for 61,000 people inside the stadium.  While tickets are free, they are required.  According to Ticketmaster, the lot will open at 5 a.m. and doors will open at 8 a.m.

The victory parade starts at 10 a.m. at Jefferson Street and runs along Monroe to Michigan Avenue.

map

http://www.ticketmaster.com/official-chicago-blackhawks-rally-chicago-illinois-06-18-2015/event/04004ED0D4F45C74

http://blackhawks.nhl.com/club/news.htm?id=771124

Chicago Tribune Giant Glazed Cinnamon Rolls

People tell us they still dream about these–giant, gooey cinnamon rolls from a recipe the Chicago Tribune ran in 1987. This recipe makes six buns, which just fit into one cake pan. Great tip from Chicago Tribune recipe developer JeanMarie Brownson: use thread, (or unflavored dental floss), rather than a knife to cut the raw dough into rolls before baking–they hold their shape better.

Makes six, giant cinnamon rolls

Dough Ingredients
4 cups all-purpose flour (about)
1 pkg. active dry yeast = 2.5 tsp active dry yeast
1 1/4 cups milk
1/4 cup sugar
1/4 cup unsalted butter
1 tsp salt
1 large egg

Cinnamon Filling Ingredients
1/4 cup granulated sugar
2 Tbsp dark brown sugar
1 Tbsp ground cinnamon
5 Tbsp melted butter

Glaze Ingredients
1 cup confectioners sugar
1/2 tsp vanilla
half-and-half

DIRECTIONS:

Make dough:

  1. Mix 1 1/2 cups flour and yeast into large bowl.
  2. Heat milk, 1/4 cup sugar, 1/4 cup butter and salt in small pan until just warm. Stir until butter almost melts.
  3. Add to yeast mixture; add egg.
  4. In bowl of stand mixer, beat at low speed for 1/2 minute, scraping bowl. Beat 3 minutes at high speed.
  5. By hand, stir in enough remaining flour to make a soft dough. Turn onto lightly floured surface and knead until smooth and elastic, about 8 minutes.
  6. Shape into a ball. Place in lightly-greased bowl; turn to grease surface. Cover.
  7. Let rise in warm place until doubled in bulk; about 1 1/2 to 2 hours.
  8. Punch down; turn out onto floured surface. Cover.
  9. Let rest 10 minutes.

Make filling:

  1. Mix sugars and cinnamon.
  2. Brush 9-inch round cake pan with 1 Tbsp melted butter.
  3. Shape rolls: Roll dough on lightly-floured surface to a thin rectangle 12 x 20 inches. Brush generously with melted butter. Sprinkle with cinnamon mixture. Roll up jelly-roll-style, starting at one 12-inch end. End up with a fat log, about 12-inches long.
  4. Cut rolls in 2 inch intervals, using dental floss or button thread: Slide the thread underneath the finished cinnamon-roll log. With one end of the thread in each hand, pull straight up and around the log, criss-crossing at the top and pulling tight to cut off 2-inch slices.
  5. Place cut rolls in the prepared cake pan, cinnamon-swirl-side-up, and drizzle any remaining butter over all.
  6. Cover and let rise 20 minutes.

Make Glaze:

  1. Combine confectioners sugar, vanilla and enough half-and-half to thin this mixture to glaze consistency.
  2. While rolls are doing their final rise, preheat oven to 375 degrees.
  3. Bake at 375 for 25 to 30 minutes until puffed and golden.
  4. Remove pan to baking rack.
  5. Serve rolls warm, drizzled with glaze.

http://lostrecipesfound.com/recipe/giant-glazed-cinnamon-rolls/