Recipes with Sugar

Prossekage II

In the past, were there at Christmas baked prossekager in many Danish homes. No one had to wear Christmas off, and with a prossekage in casks the cage was always sure to welcome unexpected visitors. Pour oats grynene over with 2 liter of boiling milk. Let i

Marzipan pie with pineapple

Bottoms: Share the eggs and beat the egg whites very stiff. Add the egg yolks and sugar under the constant whipping. Mix the two kinds of flour and baking powder and mix it gently with egg mixture. Got dough in a well-oiled, raspet or floured springform and ba

White mulled wine in

All the ingredients will be honored up into the Pan, and lunes slowly up, stands and pulls as long as possible. Like overnight. SI gløggen through a coffee filter, and warm it up slowly, gløggen must not boil, a schnapps is poured in and is served

Wild risalamanda

The water to the boil in a thick-bottomed saucepan. And wild rice, round grain milled sprinkled in and boil for approx. 2 min. add milk and vanilla pod. Be brought once again to a boil while stirring. The porridge småsimrer, covered, on low heat for approx. 50

Rice a'lamande

Vanillestangen split and the grains scraped out and saved. Bring the milk to a boil in a thick-bottomed pan and add the rice came in while stirring. Came the "emptied" vanilla pod in and let it cook with in 4-5 my without lid. Roof vanillestangen up and put th

Risalemande

Cook a rice porridge of milk and rice spiked with the split vanilla rod. Leave to cool. Smut and chop the almonds roughly. Remember to take a whole almond from the almond gift. Whip the cream stiff and turn it in the cold porridge, along with the tonsils. Tast

Rice a'la mande

The porridge Water brought to a boil, pour, round grain milled in and let them cook for 2 min. pour the milk in, and vanillestangen, and turn down at the lowest burner. Mix some gruel is under the lid, be sure to stir once in a while, it burns easily. It b

Margrethe's mango layer cake

Peel mango fruit and remove the stone. Take a piece from the garnish and cut the rest into smaller pieces, which are met in the Blender along with the sugar. Butter bottoms with 2/3 of this pure and save the rest to pull the cake with. Whip the cream into foam