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Archiver > DNK-TRADITIONS > 2004-11 > 1101879548


From: Peter Mathiasen <>
Subject: Re: [DANISH-TRADITIONS] Cookbook?
Date: Tue, 30 Nov 2004 21:39:08 -0800
References: <IPEDILBFDPFHLMEFLBLIEEEMFJAA.gailjorgensen@cox.net><004101c4d6c4$22285860$f99f99d1@intel>


Star,
This is the e-mail address my computer gives when I press reply, so I will
try it. You asked for a recipe for "bruncager" (don't know if that's
spelled correctly. ) Here is my wife, Elna's recipe as I have it on my
computer. Maybe it will fit the bill for you. Elna usually makes them
though she didn't this year.

Peter

Melt: 1 cup margarine

1 cup brown sugar

1 cup dark corn syrup*

Mix: 1 tsp soda

1 tsp ground cardamom

1 Tbsp grated orange peel

1 tsp cloves

½ tsp salt

½ tsp allspice

1 tsp cinnamon

3 ½ to 4 cups of flour

1/4 cup finely chopped almonds

Stir together well the spices and flour. Add to the sugar and butter mix and
stir well. Cover and chill in frig in a greased container. Flavour improves
if allowed to stand in frig for 2 or 3 weeks before baking.

Roll very thin and cut in rounds or diamond shapes. Decorate with ½ or

1/4 almond. Bake on greased cookie sheet at about 375 (350) degrees

for about 5 to 6 minutes only. Watch these closely as they are very thin

and very easily burn.

* Do not substitute molasses for dark corn syrup. If necessary, add only 1
or 2 tbsp of molasses to golden syrup and substitute for the dark syrup.


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