|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Rømmegrøt (Cream Porridge) |
|
Serves: 6 Print this Recipe2 cups cream 1/3 cup flour 1 cup milk boiling Real butter (optional) Sugar Ground cinnamon Boil cream over medium heat for 20 minutes. Add flour slowly, stirring constantly. In a few minutes, the butter will separate and come to the top. Continue to stir and skim off butter; set butter aside in small container. Stir in boiling milk; blend until smooth and glossy. Ladle the rømmegrøt into small individual dessert bowls. Make a slight indentation and add 1 tablespoon of the reserved drawn butter to each; sprinkle with sugar and cinnamon. Note: If only a small amount of butter separates from the cream, melt real butter to serve with the rømmegrøt. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Baked Apple Dumplings Cherry Cobbler Filling Cherry Pudding Cream Puffs With Pudding Filling Date Dessert Frances' Apple Dessert Frozen Strawberry Dessert Glorified Rice Grandy's Mincemeat (Green Grapes with Sour Cream) Grønn Drue med Rømme Peach Cobbler Filling Pineapple Fluff Prune Fluff Rhubarb Cobbler Filling Rømmegrøt (Cream Porridge) Rømmegrøt (with Sour Cream) Suet Pudding |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
