Recipes with Butter or margarine

Small Napoleonic hats (Amo)

Fill: it all mixed to a uniform mass and rolled out to a sausage in ca. 20 cm's in length and is divided into 20 pieces. Dough: wheat flour and the other ingredients kneaded together into a uniform dough. The fat must not be softened but have its normal tex

Tivoli-cakes

The dough is kneaded so as: Butter, sugar and egg yolk is stirred together, including mix wheat flour, dough kneaded together and added cold. Then roll out to a rectangle, not too thin, and moved onto a greased plate. The filling stir together: stir butt

The source farm's Maple cake

Syrup, sugar and fat is melted in a pan and allow to cool. The flour is sifted together with the spices, and butter-milk is stirred in polarimetric mass. Make the dough in a greased, floured or raspet baking pan. Bake in the oven at 175 degrees C in the Mid

Apple bars

Wheat flour in which bagepulveret is sighted, and the other ingredients kneaded together into a uniform dough. The fat must not be softened but have its normal texture. The dough is divided into two equal parts, which rolled out in ca. 20 cm wide and 35 cm'

Strawberry cake 03

Fat and sugar is stirred together. The fat should be softened to a consistency like mayonnaise, and then add the egg yolks one at a time, and finally add the flour and the other ingredients, and it's all stirred into a uniform dough. The egg whites whipped

Great-grandmother's almond cakes

All the ingredients kneaded well together into a uniform dough. Fatty substances must not be softened but have a firm texture. Portion dough into 2 equal parts, which rolled out for sausage shape about 30 cm. long. Each sausage is split into 30 paragraph a

Mazarin cake 03

Wheat flour and the other ingredients kneaded together into a uniform dough. The fat must not be softened but have its normal texture. Lens dough rolled or folded out and place in a greased pie form approximately 22 cm. in diameter, and the filling is distr

Pepper Nuts (Amo)

Sifting and the other ingredients kneaded together into a uniform dough. The fat must not be softened but have its normal texture. The dough is divided into 16 equal parts, which rolled out in sausages at ca. 35 cm's length. Each dejpølse be divided into 20