Kringla for Santa

In our family, we leave kringla for Santa.  Kringla is a Scandinavian cookie thing that I just can't make myself like.  My husband makes it with white processed flour.  We tried the freshly milled flour and they tasted better but the consistency was strange so, for Christmas, he just went with the white flour.  The kids seem to love them.  For the calories, I would rather eat a homemade roll for both the taste and the nutrition.  That's my rule:  if I don't love to eat something and it has no nutritional value, I don't bother.  Since I can't give a positive review for kringla, my main reason for posting is to show you the funny shaped kringla the kids made for Santa.

That is 2 very odd shaped kringla that happened to make a mouth and pipe.

Here are the ones my husband made:

I hope everyone had a wonderful Christmas and will have a fantastic 2011!

Candied Pecans

 - 

Is there anything better than warm pecans coated with cinnamon and sugar?  I am munching on them right now.  This is the easiest Christmas treat ever.  They are rather addictive though so make sure you have plenty of help eating them.  Pecans are expensive at the grocery store so buy mine at Costco - they are about $8.99 a 2 lb. bag.  One bag makes a jelly roll pan filled to the brim.  Here is the recipe.

Mary Engelbreit's Sugar-coated Pecans

(adapted by Andrea Kester and Flour Girl) This is a great Christmas treat and works well to give as gifts.

2 egg whites
2 lbs. pecans
1 3/4 cup granulated sugar (original recipe was 2 cups and I just cut it down a bit)
2 tsp. salt
4 tsp. ground cinnamon
3 T. unsalted butter

1.  Preheat oven to 300.  Line a large jelly roll pan with aluminum foil.  In medium-sized bowl, combine egg whites with 2 tablespoons water and whisk until foamy.  Add pecans and stir until nuts are coated with egg white. Set aside.

2.  In another bowl, combine sugar, salt, and cinnamon.  Pour sugar mixture over moist nuts and stir to coat evenly.

3.  In preheated oven, melt butter in jelly roll pan.  Remove pan from oven and gently stir nuts into melted butter.  Spread nuts evenly and bake for 25-30 minutes, stirring occasionally.  Watch them so they don't burn.  Remove from oven and allow to cool directly in the pan.

4.  Gently pull the foil up and inward to loosen the pecans so you can scoop them up.  The foil can tear if you aren't gentle when removing them.  Store in the fridge.  Can be left out at room temp for serving or transporting.

I have neglected my blog with the holidays however my plan is to post something new every Wednesday morning so make sure you check back weekly.