Recipes with Butter

Pears in konjakksmør

Skrell pærene and touch them in the tynne båter. Legg båtene in a heat-proof form and strew over sugar and konjakk. To finally legger you planed butter over in fine flak as dekker pærene. STeK pærene in ca. 10-15 minutes in the oven at 225 degrees. Server pære

Pears in chocolate

Peel the pears gently, let the stem to sit back. Drizzle with lemon juice over the freshly peeled pears. Put the sugar and 1 cups water to boil in a small saucepan. Let the peeled pears fumes with sugar in the brine, ca. 10 min. Take the pears up. Let lagen bo

Baked peach

Turn on the oven at 200 degrees c. Warm frying pan to medium heat and melt the butter. Gently turns you ferskenen in the pan for a few minutes then it must stand on the end where the stem has been sitting. It is put in the oven for 15 minutes. Finally, t

Nut rim with Apricots in amaretto

Butter and sugar is stirred softly. Flour, baking powder, vanilla sugar and salt mix and stir alternately with the cold milk into the mixture of butter and sugar. The egg whites whipped stiff, and the chopped nuts, invert gently into the mixture, invert the he

Lamingtons

In a bowl Mix flour, sugar, eggs and melted butter. Whip it all in 3 minutes and add the baking soda. Behind in a square shape (the cake must be approx. 5 cm high when finished) at 190 degrees in 15-20 my. When the cake is cold, cut it into approximately

Oven-Fried Cinnamon Apples

Use as large coxorange apples as possible. Drill core houses out and peel the apples. Then roll the apples in letpisket egg white and then in sugar mixed with a little ground cinnamon. Put the apples in a baking dish, greased with butter. Core-hole filled with

Fulling

Approach the ribs are cooked first. This can be done the day before. The ribs warmed in a mixture of butter and syrup, rather like when you Tan potatoes. The ribs should preferably be crispy. The pancakes are baked and stacked on top of each other. Stack cut a

Gratinerede apples

Half of the apples were peeled, cleaned for flower, stem and cored, cut into smaller pieces and cooked to a thick Moss with a 1/2 Rod vanilla. Taste the bog to with sugar and stir the cooled mash up with sour cream. It can't be too thin. Peel the rest of the a