Correction for ‘Pringle Sticks’ Christmas section recipe
THE OVEN temperature was inadvertently omitted from one of the recipes in “A Taste of Christmas,” which was published in The Catholic Post on Dec. 20, 2009.
The recipe for Pringle Sticks, which was submitted by Linda McCabe of St. Louis Parish in Princeton, should have noted that the Christmas morning pastry needs to be baked at 350 degrees for 30 to 35 minutes.
Following is the corrected recipe. The Catholic Post regrets the error — and encourages readers to enjoy this tasty coffeecake in the new year.
Linda McCabe’s Pringle Sticks
2 cups flour
1 cup margarine, softened
1 cup sour cream
1 can of cake/pastry filling (such as Solo brand)
2 tablespoons butter, melted
2 tablespoons orange juice
1 teaspoon vanilla or almond flavoring
Enough powdered sugar for a glaze
To make the dough, cream together the margarine and sour cream. Stir in the flour. Wrap in plastic wrap and chill well (4 to 8 hours or overnight).
When ready to assemble, divide the dough in half or into thirds. On a well-floured board, roll each into a thin rectangle — about 14 inches by 8 inches. Fold in half and place on an ungreased cookie sheet. Unfold and place the filling down the middle. Spread the filling to 2 to 3 inches from the four sides. Fold over the short ends and then the sides, like an envelope. Bake at 350 degrees for 30 to 35 minutes. Transfer to a serving dish or plate.
Make the glaze by combining the butter, orange juice, vanilla or almond flavoring, and powered sugar (about 1 cup) in a small bowl and mixing well. Spread over the Pringle Sticks while they are still warm.
Once they have cooled, these coffeecakes may be stored loosely covered.