A Trip To Solvang

I normally make it a point to visit Solvang everytime I make it to my family home. However, because of the rainy weather and a landslide that blocked the highway for days so I was not able to make it this year. It is a great little day trip of about 1 hour. Solvang can be reached by car or train and bus. The Amtrak train stops in Santa Barbara and you then take a 45 minutes bus trip to Solvang. Solang is a small little town founded in 1911 by some Danish that were tired of Midwest Winters. In this area is were the Reagan Ranch was, Flag Is Up Farms (Horse Whisperer's Farm) and Michael Jackson's place. Anyway, you can spread a nice day looking at the shops and eating. There are some great restaurants and backeries there and not only Danish. I have not had a bad expeience yet. One of my favorite needlework shops called Thumbelina happens to be their also. The picture of on this page is a bell bull I got there and crossed stiched.

The following is a coffee cake you would find. It is especially aprororiate at Chistmas( as the name implies) but they eat it year round.

Sovang.

Danish Kringle

1/2 cup margarine
2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1 package active dry yeast
1/4 cup water (105 to 115 F)
1 egg
1/2 cup lukewarm milk Scaled, then cooled)
Almond or Pecan filling (below)
Glaze
1/4 chopped nuts

Cut margarine into flour, sugar and slat in large bowl until mixture resembles fine crumbs. Dissolve yeast in warm water. Stir yeast mixture, egg, and milk into flour mixture.; beat until smooth (dough will be very soft). Cover and refrigerate at least 2 but no longer than 24 hours.

Prepare filling. Divide dough into halves; return half to refrigerator. Roll other half into rectangle, 15x6 inches, on floured cloth covered board with floured stockinet-covered rolling pin. Spread half the filling lengthwise down center of rectangle in 2-inch strip. Fold sides of dough over filling with 1 1.2 inch overlap; pinch edges to seal.

Carefully arrange kringle on greased cookie sheet in oval or horseshoe shape; pinch ends together for the latter. Repeat with remaining dough. Cover; let rise in warm place 30 minutes. Heat oven to 375 degrees F. Bake until golden brown, 20 to 25 minutes. Spread with Glaze; sprinkle with nuts.

Almond Filling
Mix 1 can (8 oz. Almond paste (1 cup), 1/2 cup packed brown sugar and 1/2 cup margarine or butter, softened until smooth.

Pecan Filling
Mix 1 1/2 cups chopped pecans., 1 cup packed brown sugar and 1/2 cup margarine or butter, softened.

Glaze
Mix 1 cup powdered sugar, 1 tablespoon water and 1/2 teaspoon vanilla until smooth. Stir in additional water if necessary, 1/2 teaspoon at a time.