1 portion
1 dl oats
2 dl water
A pinch of salt

Mix all ingredients into a pot and boil for 3-5 minutes while stirring.
Serve with 1 teaspoon of butter and 1 tablespoon of sugar sprinkled on top.

Apple compot
1 kg of peeled apples cut into slices are placed in a pot with a cup of water and half a vanilla pod (scrape the corn into the mix). Bring the mixture to the boil with the lid on the pot. When the apples are soft, add sugar to taste. Allow to cool. Serve with ice-cold full cream milk.


Magic cakes

375 g flour
225 g butter
200 g sugar
ca. 30 g cocoa

Mix flour and sugar and add butter gradually. Knead or chop the dough plaint - and add e.g. a little more flour if the dough feels sticky.

Divide it into 2 portions and knead one of them with cocoa.
Pack both portions in foil and put them cold in about 1 hour. Form afterwards the dough into rods and put the packed dough in the refrigeator for 2-4 hours..

Cut them out and put them on greased sheets. Bake the cakes for 7-9 minutes at 225 º C and let them cool off on a grate.


Strawberry ice cream
1 l. cream
3 dl sugar
500g strawberry
1 vanilla stick
6 pasteurised egg yolks

Whip the cream stiff. Whip egg yolks, sugar and vanilla to a light eggnogg. Blend half of the strawberrys. The rest is cuttet into squares and added to it, all is mixed with the egg mass. Turn carefully the wipped cream in. Pour the cream in the ice form. Cover with tight-fitting cap. Put the cream into the freezer, and freeze it 4-5 hours.

At serving:: Wash the form with cold water. Loose the ice along the edge, and turn it out on a keg.


4 egg whites
250g sugar
Preheat the oven to 150 º C.
Put the egg whites in a big bowl and let them stand for 5-10 minutes. Mix the egg whites to soft foam and add sugar over time and blend it good every time untill the mixing is thick and shiny. Put the mass in a plastic bag and squirt it over the baking paper.
Bake at 150 º C in 20-25 minutes.
Let the marengues cool off in the open oven.


Shrovetide buns 
about 30 pcs.

500 g flour
200 g butter
75 g yeast
50 g suger
1/2 teaspoon salt
1 egg
2 dl full-cream milk
Stuffing: jam

Warm the milkand dissolve the yeast in it.
Add the additional ingredients and knead to a smooth dough.
Set the dough to rise on a warm covered place untill it has a double size. 
Form the dough to 30 bread rolls. Make a depression in the middle of each bread roll and add jam to it.
After, let the bread rolls raise to double size.
Glaze with beaten egg and bake them at 220 º C in 12 minutes in the oven.
Garnish with icing when they are cold.


Danish biscuits
500 g flour
1 bar vanilla
385 g butter
250 g sugar
1 egg
1 teaspoon coated ammonium bicarbonate 
100 g carefully chopped almonds. 
Sieve flour, vanilla corn and ammonium bicarbonate together. Cold butter is chopped in. Egg and sugar is mixed in. Almonds is copped carefully and added. Take the dough through the mincer and formed into "wreath-shaped cakes".The dough is easier to work with if it had been let cold for a few hours. They are baked on a baking sheet with baking paper at 185 degrees 8-10 minutes.


Plum compot
4 persons.
1 kg. plums, 1 liter water, sugar by choise, potato starch.

Wash the plums, split them, and take out the stones. Continue boiling the plums untill they are tender. Sugar is added by taste and compot is warmed untill it reaches the boiling point. The potato starch is mixed with a bit of cold water. The compot is taken off the heat and the potato starch is sloped in a thin jet under stirring. The compot is strewed with sugar on the top and placed cold. Serve with milk and cream.


Elderberry soup
4 persons.
1 1/2 liter water, 1 kg. fresh elderberries, 100-150 g. sugar, 2 chipped apples, potato starch.

Wash the berries. Berries and water is boiled under lid for 20 minutes. The juice is sieved off and boiled with the apple slices for 3-5 minutes.
Potato starch is mixed with a bit of cold water. Take the soup off the heat and add potato starch in a thin jet under stirring. Serve warm with biscuits.


Oatmeal rolls
ca. 25 pcs.

100 g butter. 3 dl oatmeal, 1,5 dl icing sugar, 3 tablespoon cocoa, 1-2 tablespoon cream, desiccated coconut.

Mix all the ingridients to a dough. Roll balls with a spoon and roll them in the deiccated coconut.
Put them in the fridge till they are firm, about ½ hour.


Apple compot
1 kg peeled apples is cut in slices and putted in a pot with a cup of water and a half vanilla pod (remember to scrape the corn out into the mix). Boil the mix under lid. When the apples are tender, add sugar by taste or need. The mix i placed cold.
Serve with ice cold full-cream milk.


Strawberry compot
1 kg strawberry is covered by water and boiled for 5-15 minutes. When they are tender, add sugar after taste or need. Take the pot off the heat and cool it a bit. 1-1½ tablespoon potato starch is mixed with a bit of water and added to the compot. Cool the compot so it will harden a bit.
Serve with ice cold cream and full-cream milk.


Rhubarb compot
1 kg rhubarb is covered with water and boiled for 5-10 minutes. When they are tender, add sugar and ½ vanilla pot by taste. Take the pot off the heat and cool it a bit. 1-1½ tablespoon potato starch is mixed with a bit of water and added to the compot. Cool the compot so it will harden a bit.
Serve with ice cold cream and full-cream milk.


Danish doughnut
250 g flour
1/2 liter buttermilk
4 eggs
150 g melted butter
1 teaspoone baking soda
Peeled apples in cubes.

The egg white is whipped stiff.
The rest (except the apple cubes) is mixed, and the egg whites are added carefully.

Baked on a pan especially used for Danish doughnut with a bit of butter at medium heat.
Apple cubes are added in every doughnut.
Tastes terrific with jam and icing sugar