|by Stig Hansen|
A taste of Denmark dishes up delicious servings of authentic traditional recipes such as AEbleskiver and Smorrebrod.
11 - 20 of 63 for danish frosting
Separate crescent rolls ... at 350 degrees or until lightly browned. Cool slightly and drizzle with frosting. Decorate with sprinkles if desired. Blend.
In a bowl ... bake at 350 degrees for 1 hour. Mix together using enough milk to make it easy to spread. Spread on Danish and sprinkle with chopped nuts.
Cut up 1 ... a time; beat after each egg. Spread over rolled out dough. Bake 45 minutes at 375 degrees. When cool, frost and sprinkle with chopped nuts.
Cut butter and flour together as you would for pie crust and add water. Split dough in half and spread into 2 strips about 12-14 inches long by 3-4 ...
Cut butter into ... on cookie sheet. Bake at 350 degrees for 60 minutes or until top is crispy and brown. When cool, frost and sprinkle with chopped nuts.
Heat oven to ... about 1 hour. Cool. (Topping will shrink and fall.) May be topped with nuts or canned fruit filling. Spread with powdered sugar frosting.
Cut butter into ... to 12 minutes. Frost with Almond Frosting: Combine 2 ... sugar, 2 tablespoons water, 1 teaspoon almond extract. Mix until well blended.
Cut 1/2 cup ... minutes. Mix all frosting ingredients together well. Spread on Danish as soon as ... each square with 1 teaspoon pie filling. Serve warm.
CRUST: Mix with ... spread over crusts. Bake for 45 to 50 minutes at 350 degrees. While warm, drizzle with frosting. Garnish with nuts, raisins, or cherries.
Mix butter and flour, then add water. Press in two parts on a cookie sheet to make first layer. Then put 1 cup of water and 1 stick of butter in a ...
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