Recipes with Soft butter

Nut-Mazarin Tart

Crumble the butter with the flour, add the flormlis and collect the dough with egg yolk. Let the dough rest for 30 minutes. Tube marzipan with icing sugar, butter and eggs. Top: chop the hazelnuts coarsely and mix them with græskkarkerner, butter, sugar, aca

Chocolate cookies 02

Whip butter, oatmeal and brown sugar to a creamy mass. Stir in the egg mass. Sift flour and baking powder in the mass and flip it forsigtitgt in along with the rest of the ingredients. Form small balls and place them on a baking sheet with wax paper and press

Cinnamon snails with glaze

Udrør the yeast in the warm milk. Come on sugar, salt, and together the beaten egg in the butter in the flour. Findel. It came in the dough and knead it together. Set it to uplift a warm place in a little over a half an hour. Filling: roll out dough into a la

Class hour-cake

Ældt it all together and let it stir around for about 5 min and then put the dough up into a mold and take the cake in the oven. And then there's a delicious cake for the class or yourself:) Butter cream icing and water together: stir. And whip the soft but

Muslibar

The dried fruits cut into smaller pieces. Pour all the ingredients in a mixer, and when it is stirred well, the mass is poured into a baking pan lined with film, and the pressed evenly out. The form is put in the refrigerator and allow to cool at least 2 hours

Marzipan cake with appelsinkrokant

Grate marcipanen rough. Mix it with sugar and butter in a large bowl. Com orange peel and juice in and whisk it well with an electric beater. Whip the eggs-one at a time. Mix the flour and baking powder and sikt it in the batter. Turn it all with a spoon or sp

Tuna mouse m. flûtes

Pour the oil from the tuna. Mash the tuna in a bowl with electric beater or fork. Add the butter, sour cream, lemon juice and spices. Stir it all together and taste of mousse. Fill in a mousse pâté kind or bowl. Style the obscured in a refrigerator for a

Vol-au-vent (great Neapolitan pâté)

Mix the flour, water, salt, vinegar and butter in a bowl and knead to a smooth dough. Style it cold and covered approximately one hour. Roll the dough out to an oblong square, ca. 1 cm. Thick and thin slices of the cold butter advantage on 2/3 part of the d