Recipes with Sugar

Nut chokoladekager

Stir in butter and sugar well and stir brown sugar in with the egg. Mix the remaining ingredients. Stir it into the butter-sugar mass. Set dough on baking sheet covered with baking paper with two tesker. Behind the pasties in the oven at 175 degrees at the top

Fruit cake with nuts

Stir in butter and sugar well and stir the eggs in. Add orange juice. Mix the fruit, nuts, vanilla and baking powder into the flour. Stir it gently into the dough. Got dough in a well-oiled sandkage form (1 ½ liters) and behind the cake at the bottom of the ov

Coconut macaroons stuffed

Beat the egg whites very stiff. Whisk half of the sugar in and turn the rest of the sugar and coconut flour in with light hand. Add the minced fillings. Divide the batter into 10 tops on baking paper on the baking sheet. Behind the pasties in the lower half

Fruit lenses

Start with the dough: mix the flour, the ground almond and grated lemon zest. Crumble the butter into. Add sugar and egg yolk and collect the dough quickly. Put the cold 1 hour. Filling: Peel the Apple and cut it into small cubes. Chicken, smut and chop the

Half moons with sveskemos

Mix the two kinds of flour and crumble the butter in it. Add sugar and collect fast dough with cream. Put the dough cold 1 hour. Roll the dough out and stick-out it with a round shape about 8 cm. in diameter. Put sveskemos on one half of the circle and fold

Christmas Pie In

Crumble the butter into the flour, add the sugar and eggs and knead the dough together quickly. Put the cold 1-hour time Scroll approximately 2/3 of the dough out and line a pie dish, approximately 22 cm in diameter, with the. Butter a thin layer of apricot

Nut roulade with chocolate filling

Start with the filling: melt the chocolate in the cream together with soluble coffee. Let the mixture cool and style it in the fridge 2-3 hours or overnight. Roulade bottom: make a form of baking paper approximately 25x40 cm on the baking plate. Brush the m

Pork Roast with red cabbage

RIDs the rind down to meat with ½ cm. intervals but do not scratch in the flesh. Sprinkle the rind with coarse salt. Be careful to get salt down between every difficult. Connector may be damaged. also a couple of Bay leaves down between swords. Use a roasting