Recipes with Eggs

Caramel brownies

Melt the butter, which must not brown. Whip sugar and vanilla sugar in the whole eggs in Tubes.. put flour, baking powder and cocoa in the batter. Add the chopped nuts. That descendant you vodka in. Pour batter into a square shape, half as big as a roasting pa

Kantarelpie

Chanterelle Kantarellerne toasting in butter, impounding: to form a golden crust. They are seasoned with salt and pepper. Add whipping cream and the indkoges to the appropriate evenness. Give the cream a few drops of lemon juice. Let completion become cold.

Almond Cake (Sønderjysk)

Stir the egg yolks with the sugar until it elevates (recorder air in it) then stir in bread and almonds and finally the grated lemon rind. Pour into a well-oiled shape and covered with puff pastry. Bake at 200 degrees C for about 20 minutes. Puff pastry:

Doktorens plum cake

It softened fat touched with the sugar until it becomes smooth. Add the egg yolks one at a time. Now the juice and the crack pipes must of Citron, along with flour, cardamom, baking powder, raisins and sukat. Finally mix the stiftpiskede whites gently into the

Delicious Chocolate Cake

First we mix white sugar, cocoa and milk in a saucepan. Boil the mixture up and then allow it to cool down (pour the rest of the mæklen in) then touch to the fat and the rest of the sukkert together. Add the eggs, one at a time, then add the cooled egg mix

Splendid roulade

For the dough breaks the peeled almonds, the rest of the ingredients and stir well together for a light airy mass. Lubrication out on parchment paper that is well-oiled with melted margarine. Bake for about 10 minutes at 225 degrees c. alm. oven. A layer of

Diplomat cake

Butter or margarine and sugar is stirred together. Herein is complied with the egg yolks, one at a time. The grated lemon rind, gluten, baking soda and milk is stirred in alternately. Eventually the stiftpiskede whites. Muffin cups or large lens molds greas

Easy muffins!

margarine is melted and cooled with the milk. dissolve the yeast in it, the other ingredients are added. The dough is kneaded well. Let EVS. the dough to rest for 10 minutes as it is a little greasy. the dough is shaped into buns and raises the finished on t