My favorite meal of the day is dessert. When I was little, my mom would make me this Norwegian dessert called Oslo Kringle. It was shaped like a big “O.” It not only gave honor to our last name but also to the thousands of generations of Norwegians who conquered lands, started bakeries, and formed relationships based solely on love and dessert. Anyway, Oslo Kringle, lemon bars, and rocky road ice cream have played a key role in my personal and spiritual development, both as a musician and as a single soul sailing the oceans of life on the Good Ship Lollipop of destiny through this beautiful and enchanted world.

Ingredients:

1 cup boiling water

1 stick plus 1 tablespoon butter

1 cup sifted flour

3 eggs

1 1/2 teaspoons almond flavoring

1 cup powdered sugar

Milk, as needed

Preparation:

1. Melt the stick of butter in the boiling water.

2. Add the flour and stir until smooth.

3. Add the eggs one at a time, beating after each until smooth.

4. Add 1 teaspoon almond flavoring.

5. Spread in a ring on a cookie sheet.

6. Flatten to about 3 inches wide. Bake at 375 degrees for 45 minutes.

7. When cooled, frost with a mixture of one tablespoon butter, one cup powdered sugar, one-half teaspoon almond flavoring, and enough milk to spread evenly.

Are you a musician? Do you have a recipe? Send it to apecknold@seattleweekly.com, and if we like it, we might just print it.