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VOLUME 07 • NUMBER 29
CLASSIFIEDS (262) 728-3411
DELIVERY (262) 728-3411
333780
WEDNESDAY, DEC. 5, 2018
147 E. Main Street, Twin Lakes, WI 53185 • Published By Southern Lakes Newspapers, LLC
Two College of Lake County employees receive awards
Kringles: a holiday tradition By Sandra Landen Machaj
Kringles and their bakeries were so popular in the early to mid-1900s that the Christmastime is a time of traditions and stretch of downtown Racine where many for anyone of Danish descent; an important of the bakeries are found was known as holiday tradition is the Danish kringle. “Kringleville.” Many of the bakeries that This decadent pastry is rich, flaky and so made their home here in the early 1900s delicious that it is sure to become a favorite can still be found producing kringles in the sweet not only for the holiday season but a same handmade manner as they did when favorite to be enjoyed year-round. they first opened. The kringle was brought to the Midwest The first kringles that were produced in by the influx of Danish immigrants, many Denmark looked like a very large pretzel, of who settled in the southern Wisconsin although the dough had a very different area in the late 1880s, especially in or near taste than pretzel dough. It was the Racine Racine. Along with their farming skills, Bakers Club that officially changed the they also brought traditional recipes for shape of the kringle from the pretzel-like their favorite foods. One of these was the shape to the current oval shape, eliminating traditional kringle recipe. the areas of thick overlapping dough and The original kringle, which was a large making it easier and faster to create them. pretzel shaped sweet dough filled with Over the years, people began to ask an almond paste and frosted with a light for different fillings rather than just the glaze, was given to the Danish king who original almond filling. Today, most of the is said to have enjoyed it so much that the bakeries produce 25 to 30 different fillings. royal crown was placed above the Kringle They range from the original almond to to show his favor. Later, the symbol of the various fruits including cherry, apple and crown above the pretzel shaped kringle cranberry, along with cheese or pecan became the symbol for the Danish Baker’s filled. Other flavors are available only Guild. seasonally. While the original kringles The dough itself is handmade and were frosted with a light glaze, some of the requires several days to complete. It must kringles are now topped with chocolate. be rolled into thin sheets by lacing it While kringles were designated as the through a “sheeter,” which produces an Wisconsin State Pastry, it does not mean approximately three-feet square sheet of that they may only be eaten in Wisconsin. dough. These large sheets are then cut into In fact, the pastry has become so popular smaller squares and spread with butter. with people, not only those of Danish “The dough is then folded into layers descent or living in Wisconsin that visitors and placed back into the refrigerator. from Illinois make their way up just to The process is repeated each day for the purchase kringles. next two days,” said Cindy Bendtsen At the holiday times, it is not unusual of Bendtsen’s Bakery, one of the oldest to see customers leaving the bakeries with bakeries known for kringles in Racine, stacks of 10 to 20 Kringles. Wisconsin. “At the end, our kringles have “Businesses often order kringles to 37 layers before they are ready to be filled be sent to their best customers,” said and rolled into the oval shape and baked.” Bendtsen. “In November and December, At Bendtsen’s, the tradition continues we ship 25,000 to 30,000 kringles.” preparing the entire kringle by hand. Some Others purchase them for gifts to friends of the other bakeries have converted to a and family members or for use in their more automatic way of folding the dough See KRINGLES, Page 8 to save time.
PHOTOS BY SANDRA LANDEN MACHAJ Illinois Hi-Liter
CORRESPONDENT
Right: The sign of the kringle. The original kringle was made in the shape of a pretzel and was made for the king. As the creation pleased him, the crown was allowed to be placed above the kringle. Top: It is difficult to miss the O & H Danish Bakery on Washington Street with this large prow of a Viking ship. The décor of this location stems from their Viking heritage. Middle: Kringles come with a variety of fillings. This one is cheese, a departure from the fruit and nut varieties that are often enjoyed.
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College of Lake County’s Finance Department Controller Connie Kravitz, CPA, and Educational Talent Search Scholars program director Sharon Sanders-Funnye, Ed.D., received awards from professional organizations. Kravitz received the Darrell E. Roberts Emerging Professional Award from the Virginia-based Community College Budget Officers. She also received a Leadership Academy Scholarship through the Illinois Community College Chief Financial Officers. The Darrell E. Roberts Emerging Professional Award is designed to encourage professional involvement in the Community College Budget Officers Leadership Academy, by recognizing a future leader who possesses high potential to advance in leadership roles and responsibility in the fields of higher education business, finance and administration, according to a officers’ news release. Kravitz has been accepted into the CCBO Academy as a first-year student, after demonstrating successful leadership and evidence of achievement in organizational development. At College of Lake County, Kravitz developed a procedure to assess budgetary needs by aligning budget proposals with the college’s strategic plan and stakeholder expectations. “Connie’s efforts have
See AWARDS, Page 6
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