Recipes with Butter

Nothing

Butter and egg yolk is mixed well together and the dough should rest preferably cold – either rolled to sausages, since cut into paper thin slices or as a regular dough that is rolled and set out with liqueur glass. To marengsen, beat the egg whites very st

Serena cakes

Flour, butter, brown sugar and antler salt and break into pieces together, eggs and vanilla sugar is mixed in, and the dough is resting cold some hours. Rolled thinly and set out for round cakes, sitting on a greased plate (not too close). Here swabbed the wel

Walnut cakes

The butter softened and stirred well with sugar, egg yolks and stir in orange peel, then mix the flour with the baking powder and half of Walnut kernels, the well drained and swabbed cocktail cherries and Seville oranges to (the rest is used for ornaments afte

Crispy Angel Wings

Butter and break into pieces in the flour in which the dough kneaded well with sugar, they together beaten eggs, grated lemon zest, cream and cognac. It is an easy, but pretty steady batter must be cold some hours. Be deployed fairly thin, cut with klejne t

Sønderholm-roulade

Butter and sugar is stirred well, they together beaten eggs stirred in, little by little, cocoa, flour and bicarbonate of soda sifted and stirred alternately with sour milk. The dough lubricated out on a well-oiled roulade form (like paper) and bake at 225

Apple Pie with yeast

Butter and break into pieces in the flour, the yeast stirred into the sugar, and the whole thing is mixed well with the egg. Rests approximately 20 minutes. Approximately 2/3 of dough rolled out to a round plate, like a springform, together covered with butter

Almond bars

Ingredients for the dough is kneaded well together and rolled out into a thick plate about 1 cm. high. They chop through to rods of about 1 x 6 cm. Put on plate and bake slightly bright Brown ca. 10 minutes at 160-175 degrees. When the cakes have cooled sli

Kristbaumbretzln

Soft butter and sugar is stirred, egg and egg yolk is stirred in, in which the dough is kneaded with light hand. It is very soft, and it must be cold, preferably the next day before it rolled into very thin rods that are shaped to plums. Kringlerne onto in