Recipes with Icing

Klas late hour cake

BAKING TIME: approx. 60 minutes at 170 DEGREES Stir in butter and sugar well. Add the eggs one at a time, and stir the batter well in between. and stir it into the batter alternately with the milk. pour the batter into a small buttered baking pan (25 + 30 cm)

Blueberry Bars II

Findel yeast in dejfadet. Pour the milk in and stir the yeast out. Add half of the flour, salt and sugar. Stir in the softened butter in. Got most of the flour in and stir the batter well. Save a little flour for later deployment. Take the dough out on the

Blackcurrant cream cheese cake

Bottom: melt butter. Crumble the crackers in it and mix it together. Advantage of the mixture into a springform (20 cm in diameter). Fromage: insert the isinglass soaked in cold water for approx. 10 min. Stir flødeosten together with the egg yolks, sour cre

Delicious fat-fatig smoohtie

com banana, jorbær, and a38 in a blender Blend into the enjoys a creamy consistens season with icing. and Bon appétit Tips: It was possibly in fryssern for half to one hour then you have a yummy ice cream

Chocolate ice cream bars

beat the egg whites until fluffy with sugar. whip the cream and pour the caution along with the egg whites. melt the chocolate in the microwave and pour the caution in egg mixture. pour ice into molds and freeze them for at least 6 hours

Mom's chocolate cake III

Fat softened (texture like mayonnaise) and stir well with the sugar for a ansartet mass, after which the eggs add a sd transition. The remaining ingredients sifted together, and it all touched to a uniform mass and place into a greased baking sheet. Bake in

Yoghurt drink with Strawberry

Strain through a sieve, down to the pieces of strawberries in a bowl. Invert sugar, yogurt and milk in and taste the drink. Advantage first ice cubes and then yogurtdrikken into 4 tall, cold glass. Serve immediately. Tips: Fresh strawberries can be replace

Apricot and prune tart

Knead all the ingredients together into a uniform dough. The fat must not be softened but have its normal texture. The dough rolled out in approximately ½ cm's thickness and put into a buttered pie form ca. 22 cm. in diameter, and the filling is distributed