Sunday, December 28, 2008

What Vicodin Is Strongest




DOUGH:
1 / 2 kg of flour (about 3 1 / 2 cup), 15 grams of sugar
(about 3 / 4 cup),
20 grams of margarine, 2 eggs
,
2 teaspoon honey, 1 teaspoon baking soda
(dissolved in 1 tablespoon of warm milk)

dough to form the pastry board, divided into two parts, one part of the roast, the second part, add the weight of a nut. Put on baking tray and bake (on parchment, approximately 20 minutes). I bake cakes
simultaneously on two levels in the oven. Peanut

WEIGHT: 25 grams
walnuts (finely cut), 10 grams of sugar
(about 1 / 2 cup),
12 grams of margarine, 2 tablespoons honey

Give the pan, stir gently and let the cake. Bake.

between two pancakes puddings to put weight.

CREAM:
1 1 / 2 custard cream,
1 / 2 l milk, 15 grams of sugar
,
25 grams of butter or margarine

cake can be done in two versions - the top layer of the cake with nuts, or vice versa.

NOTE:
cake after baking hardens. Only after 4-5 days of cold storage is perfect, soft. The taste delicious. :)


recommend, tasty. :)

Friday, December 26, 2008

Homemade Cheerleaders Spirit Stick

Peanut Cheesecake with peaches

Kuchnia Świąteczna i Noworoczna 19.XII.2008 - 03.I.2009




Dough: 3 cups flour
,
a margarine,
3 tablespoons sugar, 5 yolks
,
3 teaspoons baking powder 2
tablespoons cream

Weight:
½ cheese (maybe more),
1 egg,
a custard cream,
½ cup sugar, ½
cube of margarine or butter (melted),
lemon oil, lemon peel, raisins

Knead the dough, divide it into 2 parts. One portion is placed in a freezer. The second put on the plate. Bottom broil.

cheese mass to form a mixer, put on the cake. Then arrange peaches.

Beat 5 egg protein, add ½ cup sugar, put on the fruit.
Then wipe on top of the second part of dough.

Bake for about 1 hour.

Saturday, December 6, 2008

Hindi Old Actress Archana Boobs

PEPPARKAKOR - Swedish ginger cookies








Ingredients:
250 g butter or margarine
4 dl (1 L = 10dl) sugar (which is a cup of sugar)
2 dl light syrup (artificial honey, liquid) and liquid honey ( or 200 ml of honey)
2 dl of water (200 ml water)
2 tablespoons cinnamon 1 tablespoon
table. All spices cardamom 1 tablespoon minced
table.
cloves or 4 tablespoons seasoning 1 teaspoon gingerbread

ginger 1 teaspoon baking soda
1913-1915 dl wheat flour (1.5 liters flour) + A little flour on pastry board

In a saucepan on the stove, and dissolve the fat with syrup (honey). In a large bowl pour sugar with spices piernikowymi. Pour the dissolved fat
with syrup and stir thoroughly. Add water and mix thoroughly again. Set aside to cool.
flour mixed with baking soda, add to cooled mixture and knead the dough with a wooden spoon. Dough will be initially rare, but sometimes it thickens. Cover tightly with plastic wrap, or postpone the dough in a plastic bag and put into the refrigerator or in a cool place for 1-2 days.
then to form the dough lightly sprinkled on the pastry board and roll out parts of the thickness of about 2 mm. Wykrawywać foremkami stars, hearts, Christmas trees, etc. Put the cookies (you can help yourself with a knife or szpadelkiem) on a plate smeared with grease or lined with baking paper. Bake gingerbread in the central part of the oven at 200 degrees about 4-6 minutes. These gingerbread przypalają easily, so you must have them "on the eye." Allow to cool and store in sealed, metal boxes.

Enjoy!!

In Sweden, it is said: eat, eat pepparkakor, you'll be nice.
Sometimes
pepparkakor given to mold cheeses (eg Rokpol). Good combination of sweet - salty!

In the fifteenth century was eaten these cookies because of the content in them so. healthy herbs, and the first legislation also contained pepper. Hence their name.