Recipes with Chopped nuts

Camping cake

The egg, beat, came the remains an ingredient in (frugcocktail with wetness) stir it all together. Pour into a small roasting pan (double portion fits large baking pan) Brown sugar, cinnamon and chopped almonds stirred together and sprinkled over the cake.

Nut Cakes IIII

Mix the chopped nuts and icing sugar and then add the egg whites. Put on a plate with wax paper in Walnut-sized tops. Garnish, if desired. with a nut, almond, or cocktail cherries in the middle. Bake in preheated oven at. 210 degrees until golden. After coo

3 kind of filled lenses

All ingredients kneaded together into a uniform dough. The fat must not be softened but have its normal texture. The dough rolled out in approximately ½ cm's thickness and blended out with cake defines, there are a few cm larger than the lens shape. The dou

Baked apples

1. Plug the seed cell out 2/3 down from the stem end. 2. remove the punch waste and fill the hole up with chopped nuts, sugar and butter or with marzipan. 3. bake apples at 180 degrees for about 15 minutes until they begin to crack. The baked apples c

Beth mûslibarer

All ingredients are mixed together. Be in a form with baking paper, then put a piece of wax paper over and press it well, remove the paper and bake at 150 degrees for about 45 min. Press together again after baking, cool and cut into mûslibarer.

Chocolate cake with frosting II

All ingredients are mixed together and put in a small baking pan. Bake in the oven at 200 degrees for 30-40 my. The ingredients are mixed in a pan over low heat, stirring for about 5 min. The glaze while cake is still hot at smørres. Tips: The cake will

PIP-cakes

Whisk the sugar and egg together until it is white and foam straps. Add the rest, stirring. Finish with baking soda. Put the dough on the plate with a spoon and knife. Take the dough with a spoon and press it flat and form it with the knife. There must be a go

Delicious:

All the ingredients for the dough is kneaded together into a uniform dough. The fat must not be softened but have its normal texture. The finished kneaded dough rolled out in ca. 3 mm. Thickness, and a well-oiled pie form ca. 22 cm. In diameter covered in b