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DR1 has chosen to republish the "Great Christmas Baking Compete" from Christmas 2012 here at Christmas 2013. Therefore, there are some of you who write and ask for recipes. I can not remember sugar bowl and creamer set where I put them out last year - that's why they come here on my blog so we can find them again :)
100-200 grams coarsely chopped sugar bowl and creamer set almonds
The yeast is stirred into the sugar and salt. Is then added to the milk. Then the egg. And then everything dry. And finally cubes of butter. Knead the dough until it is smooth sugar bowl and creamer set and fine. It may take 15-20 minutes. Touching best hand - and cinnamon snails are best if the dough is kneaded thoroughly.
Butter butter beyond the surface - sprinkle with cinnamon, sugar and almonds. Folding and cut out with a sharp knife. Put on cookie sheet and brush with egg / milk. Place in oven at 200 degrees. Bake about 12 minutes sugar bowl and creamer set until they are golden. Eaten with the same - tastes best warm.
(Actually my grandma's vanilla wreaths - her name was Nils Sine, and I had her old spice box with the TV. If you wondered why it was there in the middle of messy, it was because it reminds me of her - and smells like her).
Vanilla Cereal scraped into the flour, butter and sugar. Run like vanijestængerne with around the dough, placing more flavor out of them (take them up eventually). Add the blended almonds (finely blended). Let the dough rest for a few hours in the refrigerator film. Can also be frozen for a few days.
Preheat oven to 200 degrees. Make the meat grinder ready and use the Star-hole in the perforated plate. Run the dough through the machine - preferably with children who can swing the lever and take the long tubes of dough. The dough is formed into letters and wreaths.
Christmas should taste of apples, cinnamon, vanilla, nuts, whipped cream. Here is a suggestion for a cake that tastes like that. Trying to make a cake, there is something new Nordic, something local, organic - and tastes of July
Cook compote of local apples sugar bowl and creamer set with good taste. Here we have used Filipa. Do not use water, as one would do for porridge. Boil instead into the apple pieces with elder flower extract sugar bowl and creamer set to enhance the taste. If compote is very light, you can add some black tea, it gives a nice color.
Cut the apples into small pieces, cut everything from ugly. And keep as much garbage as possible, to get more flavor - and to thicken with the pectin from the ratchet. Cook the apple pieces with a little elderflower juice. Add one large cinnamon stick or less empty for about 8-10 large apples. Also add a whole vanilla pod - scrape the seeds out first and then put everything in the porridge, to give flavor. Add about 3 tablespoons cane sugar depending on how sweet the apples are in themselves. They must have an acidity back - otherwise the cake is not fresh enough in taste.
Decided onto a platter. sugar bowl and creamer set The cold apple compote smeared on a thick layer between sugar bowl and creamer set the two bottoms. On top of ice-cold whipped cream, which tastes good to æblekompotten. It tastes very Nordic and a bit of old-fashioned apple pie, now with nuts.
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