Oslo Kringle

This is a very, very easy dessert to make but looks and taste like you're a pro in the kitchen. The first time we ever had this dessert was when we lived in Tacoma on Bristol Street. Our new neighbors, the Rolands, gave this to us as a Christmas gift. It came on a platter, with pink icing and sprinkles, wrapped in cellophane with a bow on top. It was so pretty and I was very impressed by this . Kathleen Roland said it was really very easy to make and I would be surprised. She then gave me the recipe which I have made many, many times. In fact, it is one of 3 desserts I make when we have unexpected company. You will need:

• 1 cup water
• 1 cube ( 1/2 cup) butter or margarine
• 1 cup flour
• 3 eggs
• 1 cup powdered sugar
• milk or water ( for icing)
• 1/2 teaspoon almond or vanilla extract
  

Boil the 1 cup water then add the butter just until it melts.

Add the 1 cup flour and stir until the mixture "slips" the pan.

Add the 3 eggs, one at a time, stirring until they are well mixed in.

Drop the mixture by spoon into a ring shape on a parchment paper lined baking sheet.

Bake at 425 degrees for about 40 minutes. When cool frost with approximately 1 cup of powdered sugar mixed with extract and small amount of milk, so the icing glazes this dessert. Sprinkles may be added now.

This dessert is also delicious without glaze and is so pretty if placed on a pretty platter with a bit of decoration off to the side. I use evergreens and holly during Christmas season, fall leaves in the Autumn...you get the picture! This is lovely served with fresh coffee or tea, milk for the kids in the group~