Recipes with Icing

Pine Valley

Lemon juice, gin, Ripper Mint, egg white and sugar in mixeglasset. Then ice cubes. Shakes well, filtered and served in cocktail glasses.

Sloe gin fizz

Lemon juice, sloe gin and sugar in mixeglasset. Stir well until sugar is dissolved. Ice cubes in and shakes good. Filtered through straineren and paid more in between the large glass. Shaker rinsed off with a little soda water, which met in the glass

Sazeraz – Zazarac

Whiskey and sugar in a old fasion glass. Stir the sugar is dissolved. Ice cubes and lemon peel in, and on top stænkes bitters and absinth or pernod. Stir lightly

Morning Glory

Lemon juice and sugar and stir well with mixeglasset in barskeen, to the sugar is dissolved. Whisky, pernod, egg white, cream and ice cubes are met i. Shakes good and straines. Served in cocktail glasses.

Romsnegle In

Roll the dough out on floured board into an oblong plate ca. 20 * 40 cm. Pipe the filling together and butter it on but not all the way to the edge. Sprinkle raisins on, and roll it along. Cut into 1 ½ cm pieces and put on the plate with wax paper. Press the s

Trefoil cakes

Stir in eggs and sugar foamy. Turn the flour in with the spices and the chopped nuts and dates. Form the dough into balls about 2 cm. in diameter. Set of 3 balls and 3 on a greased plate. Press them lightly together. Behind the cakes in a hot oven at 200 de

Ferris rods

Mal nuts through almond grinding mill. Stir them with sugar and eggs and knead it together into a dough, which must rest 20 minutes in the refrigerator. Roll out dough into ½ cm. thickness, use icing instead of flour to roll out. Cut the dough into strips w

Marzipan leaf

Dough: break up the butter into the flour. Make a recess in the middle and beat the egg out. Sprinkle sugar over. Knead the dough together quickly. Let it rest in the refrigerator for 30 minutes. Roll out dough udi ½ cm thickness and plug the cakes out with