Recipes with Eggs

French PEAR tart

Dough Margarine and flour and break into pieces. Sugar and eggs are added and kneaded lightly together. The rest 1 hour in the refrigerator. The dough rolled out and put in a pie dish. The bottom plug with a fork and the pre-baked in 15 min at 200 degrees c.

Cinnamon cake 06

Sugar, flour, cinnamon, soda, buttermilk and mix. Margarine is melted and all ingredients are mixed well and pour into a greased baking Tin. Bake at 200 degrees for approximately 20 minutes. Make the glaze. Melt the fat and mix formelis i. Whip an egg in

Pancake ala Spring roll

The pancakes: whisk wet in dry ... It should be fairly thin.. Let the dough rest a bit ... Behind the pancakes on a large forehead, they must be pretty bright ... save half a cup of the dough to the edges with swabs, when dough should be folded together. Fill

Delicious Christmas cake

The milk until it is hand warm, lunes and dissolve the yeast in it, after which all the ingredients thoroughly kneaded together into a uniform dough that attaches to the uplift on a warm place for 15 minutes, uncovered. Portion dough into 2 equal parts, whi

Mother-in-law sponge cake

The fat is softened and stirred together with florsukkeret, and then add the egg yolks one at a time, mix in sifted flour which is vanillesukkeret. The stiftpiskede egg whites and small pieces of raw apples be turned in. Make the dough in a greased and flou

Lumba tart

The nuts are crushed and the chocolate rives. The flour mixed with baking powder and knead all ingredients well together. The dough is divided into three equal pieces. the trilles to buns which rolled out to round dough in a pickle bottoms. kageform and pricke

Nallely Mocha pie

Beat the egg yolks with hot coffee, sprinkle sugar in little by little. Whipped foamy. Add the flour and baking powder, stiftpiskede egg whites reversed therein. Pour into bread crumbs sprinkled springform. Bake on the lower Groove 175-190 degrees c. alm. o

Raspberry tart 04

Flour and the other ingredients kneaded together into a uniform dough. The fat must not be softened but have its normal texture. 2/3 of dough rolled out in ½ cm. thickness and pricked all over with a fork. Dejstykket rolled up on a rolling pin or similar an