<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/2a0a5f74-b610-405e-85d6-77bd18312135/511DB26B-C24A-4CF9-895E-45679CB68FEF/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://www.artoftaste.no/servlet/region?name=V2_SEKSJON_MAT_SOK_VIS_UTSKRIFT&item=10068549" href="http://www.artoftaste.no/servlet/region?name=V2_SEKSJON_MAT_SOK_VIS_UTSKRIFT&item=10068549" style="font-size: 11px;">www.artoftaste.no</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.artoftaste.no/servlet/region?name=V2_SEKSJON_MAT_SOK_VIS_UTSKRIFT&item=10068549"><TR><TD valign="top"><TABLE width="100%" cellspacing="0" cellpadding="0" border="0"><TBODY><TR><TD valign="top"><TABLE width="100%" cellspacing="0" cellpadding="0" border="0"><TBODY><TR><TD width="260" valign="top" align="left"><SPAN class="heading">Skillingsboller </SPAN><BR /><SPAN class="normal">30 skillingsboller. I ovn ved 200° i ca. 15 minutter.<P>Varm melken til den er lunken, 37°/fingervarm. Rør gjæren ut i den lunkne melken.<BR />Smelt smør/margarin og rør det i melken sammen med sukker. Rør inn nok hvetemel til en smidig og blank deig. Dekk den godt med plast og la den heve i ca. 1 time, til dobbel størrelse. <BR />Elt deigen lett om og kjevle den ut til et rektangel. Pensle med smeltet smør og dryss på sukker og kanel. Rull deigen fast sammen fra langsiden og skjær den i ca. 2 cm tykke skiver. Sett dem på bakepapir på stekebrett og etterhev dem i ca. 20 minutter.<BR />Stek skillingsbollene midt i ovnen til de er gylne og gjennomstekte. Avkjøl dem på rist.<BR /></P></SPAN><BR /></TD></TR></TBODY></TABLE></TD></TR></TBODY></TABLE></TD></TR><TR><TD valign="top"><TABLE width="100%" cellspacing="0" cellpadding="0" border="0"><TBODY><TR><TD valign="top"><TABLE width="100%" cellspacing="0" cellpadding="0" border="0"><TBODY><TR><TD width="208" valign="top" align="left"><TABLE width="200" cellspacing="0" cellpadding="0" border="0"><TBODY><TR><TD height="10"></TD></TR><TR><TD valign="middle"><FONT size="1" face="Arial,Helvetica"><IMG width="16" height="16" border="0" align="absmiddle" alt="" src="http://www.artoftaste.no/v2_files/gfx/printer.gif" /></FONT><SPAN class="normal"> <A href="javascript:alert('This link contains javascript. Please visit the clip source to follow this link.');" target="_self">Skriv ut</A></SPAN> </TD></TR><TR><TD height="10"></TD></TR></TBODY></TABLE></TD><TD width="260" valign="top" align="left"></TD></TR></TBODY></TABLE></TD></TR><TR><TD valign="top"><TABLE width="100%" cellspacing="0" cellpadding="0" border="0"><TBODY><TR><TD width="208" valign="top" align="left"></TD><TD width="260" valign="top" align="left"><SPAN class="liten_heading">Ingredienser</SPAN><TABLE cellspacing="0" cellpadding="3" border="0"><TBODY><TR><TD valign="top"><SPAN class="normal">50</SPAN></TD><TD valign="top"><SPAN class="normal">g</SPAN></TD><TD valign="top"><SPAN class="normal">gjær</SPAN></TD></TR><TR><TD valign="top"><SPAN class="normal"> 3,50</SPAN></TD><TD valign="top"><SPAN class="normal">dl</SPAN></TD><TD valign="top"><SPAN class="normal">melk</SPAN></TD></TR><TR><TD valign="top"><SPAN class="normal">100</SPAN></TD><TD valign="top"><SPAN class="normal">g</SPAN></TD><TD valign="top"><SPAN class="normal">smør eller margarin</SPAN></TD></TR><TR><TD valign="top"><SPAN class="normal">75</SPAN></TD><TD valign="top"><SPAN class="normal">g</SPAN></TD><TD valign="top"><SPAN class="normal">sukker</SPAN></TD></TR><TR><TD valign="top"><SPAN class="normal">500</SPAN></TD><TD valign="top"><SPAN class="normal">g</SPAN></TD><TD valign="top"><SPAN class="normal">hvetemel</SPAN></TD></TR><TR><TD valign="top" colspan="5"><SPAN class="liten_heading12">Fyll:</SPAN></TD></TR><TR><TD valign="top"><SPAN class="normal">2</SPAN></TD><TD valign="top"><SPAN class="normal">ss</SPAN></TD><TD valign="top"><SPAN class="normal">smeltet smør</SPAN></TD></TR><TR><TD valign="top"><SPAN class="normal">2</SPAN></TD><TD valign="top"><SPAN class="normal">ss</SPAN></TD><TD valign="top"><SPAN class="normal">sukker</SPAN></TD></TR><TR><TD valign="top"><SPAN class="normal">2</SPAN></TD><TD valign="top"><SPAN class="normal">ts</SPAN></TD><TD valign="top"><SPAN class="normal">kanel</SPAN></TD></TR></TBODY></TABLE></TD></TR></TBODY></TABLE></TD></TR></TBODY></TABLE></TD></TR></blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/511DB26B-C24A-4CF9-895E-45679CB68FEF/blog/" title="blog or email this clip"><img src="http://content6.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>

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