|Juicing for Health|
|by Julie Stafford|
Takes a comprehensive look at fruit and vegetable juices, with detailed discussion of health value, and a large number of recipes, from the simple...
1 - 10 of 58 for norwegian cakes
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Butter cream or ... 9 inch round cake pans. In large ... leaves or dot with additional raspberry and apricot preserves. Store in refrigerator. Serves 16.
Cream butter and flour together. Add eggs, one at a time beating after each one. Blend in sugar, baking powder, salt and extract. Grease a 9 inch ...
Beat egg yolks ... greased and papered cake pans. Bake at ... between layers of cake. Frost sides with whipped cream and top with powdered sugar frosting.
In blender, beat ... sausage for breakfast or supper. They are kind of like crepes, but thicker and better, of course. The Norwegians take the credit for this.
Beat eggs and ... and floured springform cake. Bake at ... all layers are in place. Cover with filling and final topping of fruit and/or nuts, if desired.
Lightly coat with ... with freshly whipped cream. Note: Remove cake to attractive serving dish and serve cream on side. Other flavors of jam can be used.
Cream the butter and sugar together. Add eggs and mix well. Then add the flour, vanilla and baking powder. The batter should be thick.
This recipe was given to us by our Norwegian exchange student, Solveig ... 9 inch round cake pans (greased and ... may be used in place of the pineapple.
Mix fruits and ... from pan. Remove paper. Cool thoroughly. Sprinkle with 1/2 cup brandy. Cut crosswise in 4 even cakes. Wrap in foil. Store in cool place.
Combine sugar, butter and cream. Add eggs then dry ingredients. Add apples and nuts, stir in hot water. Bake in 9-inch pie pan for 40 minutes at ...
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