Recipes with Icing

Coffee wreath and — bait

The milk and dissolve the yeast, herein, lunes which, however, must not be warmed with the flour and the other ingredients kneaded in a uniform dough, which raises to double in size in a warm place, covered. The dough is divided into 2 equal parts, are shap

Linzer tart (from Austria)

Knead all the ingredients together into a uniform dough. The fat must not be softened but have its normal texture. The dough is made in a cool place, like a refrigerator, approx. 1 hour, after which it divided into ¼ to ¾ to bottom and lid. The large piece

Small Napoleonic hats (Amo)

Fill: it all mixed to a uniform mass and rolled out to a sausage in ca. 20 cm's in length and is divided into 20 pieces. Dough: wheat flour and the other ingredients kneaded together into a uniform dough. The fat must not be softened but have its normal tex

Tivoli-cakes

The dough is kneaded so as: Butter, sugar and egg yolk is stirred together, including mix wheat flour, dough kneaded together and added cold. Then roll out to a rectangle, not too thin, and moved onto a greased plate. The filling stir together: stir butt

The source farm's Maple cake

Syrup, sugar and fat is melted in a pan and allow to cool. The flour is sifted together with the spices, and butter-milk is stirred in polarimetric mass. Make the dough in a greased, floured or raspet baking pan. Bake in the oven at 175 degrees C in the Mid

Strawberry cake 03

Fat and sugar is stirred together. The fat should be softened to a consistency like mayonnaise, and then add the egg yolks one at a time, and finally add the flour and the other ingredients, and it's all stirred into a uniform dough. The egg whites whipped

Mazarin cake 03

Wheat flour and the other ingredients kneaded together into a uniform dough. The fat must not be softened but have its normal texture. Lens dough rolled or folded out and place in a greased pie form approximately 22 cm. in diameter, and the filling is distr

Pepper Nuts (Amo)

Sifting and the other ingredients kneaded together into a uniform dough. The fat must not be softened but have its normal texture. The dough is divided into 16 equal parts, which rolled out in sausages at ca. 35 cm's length. Each dejpølse be divided into 20