Categories: Cakes, Muffins, Ethnic 
      Yield: 1 servings 
  
           -CONRAD FEIERABEND (TSNC45A)        1 c  BUTTERMILK. 
    1/2 c  MARGARINE.                          1 ts SODA. 
      1 c  SUGAR.                              3 c  FLOUR. 
      1 ts VANILLA.                        2 1/2 ts BAKING POWDER. 
      1    EGG.                                1 ts SALT. 
  
  Try mixing Vanilla and egg  beat until mixed. Add the Buttermilk and the 
  Soda; (I have used 7up) and sift the dry ingredients into this. add the 
  rest of the ingredients, mix well. Put the container into the refrigerator 
  chill over night. Take out and roll small pieces of the dough into long 
  strips, then form them into a figure eight,(like a pretzel) put them back 
  into the Refrigerator for about an hour, when they have raised to 
  approximately what looks to be the right hight. Bake in a 450 deg 
  pre-heated oven for approximately 6 to 8 minutes, ( May vary with the 
  weather so keep an eye on them).But they should be a light brown before you 
  remove them. Refrigeration is one of the keys of "KRINGLA" making. They 
  must be refrigerated in order for them to get the flavor, you could bake 
  them without refrigeration but you lose a lot of the flavor. You can also 
  use. 
   
  A:  OATMEAL. B: RAISINS. C: WHOLE WHEAT. 
   
  You can fill them with your favorite filling, Cream Cheese, Jelly, ETC. you 
  don't need eggs or yeast. They are not too sweet, and definitely not Boring 
  like a bagel, (Sorry Bagel lovers, VBG). It is a coffee Bread not like 
  Muffins, which are too sweet, and also do not have too many calories. This 
  recipe came from a fella from the town of LOS OSOS CA He is a out of work 
  Carpenter who started baking and selling these wonderful Rolls, He said 
  that this is an original recipe that he got from his grandmother, (Yea for 
  the Grandmas). Ive tried Nuts, and love the cream Cheese one, You could 
  even use Custard Filling, Ive also used Different flavored oils like Pure 
  orange oil, Butterscotch, several Berries types. and they turned out just 
  great. Hope you enjoy them. Formatted by Elaine Radis