Results 1 - 9 of 9 for julekage

Cream butter and sugar. Add beaten yolks. Alternate flour mixture and milk and add to butter-sugar mixture. Fold in beaten whites. Fold in raisins ...

Dissolve yeast in 1/2 cup warm water. Add sugar, milk, butter, salt and half the flour. Beat for 10 minutes with mixer. Add eggs one at a time and ...

Dissolve yeast in lukewarm water. Heat milk, sugar, butter, and salt. Cool. Add eggs and yeast. Mix in half of flour; beat well. Add cardamom, lemon ...

In medium saucepan heat milk, sugar, butter and salt until tiny bubbles form. Pour into large bowl. Cool to lukewarm. Dissolve yeast in warm water ...

Prepare Sweet Dough, substituting cardamom for lemon peel, and stirring candied fruit and raisins into dough before kneading. Let rise as directed. ...

Sprinkle the yeast ... bulk. Bake the JULEKAGE in the center ... rack. It will keep well for 2 or 3 weeks if wrapped well in aluminum foil and refrigerated.

Dissolve yeast in 1/4 cup warm milk, using large bowl. Add butter, salt, and sugar; mix well. Sift flour into bowl and add the rest of ingredients. ...

Mix together milk, sugar, salt and cardamom seed. Stir in yeast until dissolved. Add 1 small egg and shortening. Mix flour with spoon, then with hand ...

Dissolve yeast in 1/2 cup warm water. Scald milk and add sugar and butter. When lukewarm add the beaten eggs. Stir in yeast and add enough flour to ...


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