Recipes with Whole milk

Becamelsauce

Melt the butter in a saucepan. Stir in the flour, and stir continues around a small minute's time (the flour afbages). Add the milk ad 3 times, since the sauce after each addition, beat well blank. When the sauce is cooked through for a few minutes, season it

The best buns

Udrør the yeast in the lukewarm milk, add the melted margarine, eggs and sugar. Stir it all well together and add gradually the flour for dough release. Let dough raise in 20 minutes. Then form the dough for buns in the desired size, and let them after rais

Birthday Buns II

Melt the margarine, allow to cool, and then the yeast is mixed in it. The rest of the ingredients mixed into the dough and kneaded well through. The dough should raise in 30 minutes. Formed immediately after the withdrawal to buns. Brushed with egg. Bake

Sandwich Buns In

Stir the yeast into a little of the liquid and whisk it together with the rest of the liquid, salt and 250 g of flour and rugmelet. Let this for-batter stand uncovered, for a few hours in a warm place until it bubbles. Knead it with the rest of the flour and l

Risalamente

Rice, milk and broken vanilla-pods are boiled in a pan over low heat, covered, for 40 min. vanilla-pods are picked up, and the porridge is cooled completely. The porridge is stirred with sugar and ground almonds. The cream whipped and reversed in. Refrigera

American waffles

Flour, salt and baking powder mix. Milk and egg yolk is stirred in. The stiftpiskede white and melted butter into. Bake in waffle iron about 5 minutes on each side (these waffles will be quite thick). Serve with light syrup.

Rice pudding in the boil/fry bag

Got rice and milk in a boil or FRY bag, boil it in water bath in a saucepan with a lid, at low heat approximately 50 min. close bag, not too close-and let the bag opening poke outside the lid on the pot as a kind of "chimney" When the porridge is boiled is pou

Berliner Which (injected jam)

Water and milk lunes to 37 degrees c. and poured in a platter and dissolve the yeast in it. Then add the rest of the ingrgedienser and it's all mixed to a uniform dough is put to uplift 30 minutes. The dough rolled out to 0.5 cm thickness and blended out wi