Aebleskivers are light little pillows of pan fried dough, commonly enjoyed in Denmark. This recipe includes the use of buttermilk which makes the aebleskivers extra light and fluffy!
Ingredients
2 eggs
2 cups buttermilk
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
1/4 cup melted butter
butter for pan
Instructions
Separate the eggs* and beat whites until soft peaks form, and set aside.(see recipe notes)
In another bowl, combine egg yolks and buttermilk and mix together.
Add flour, baking powder, baking soda, salt and sugar all at once.
Add melted butter and mix until blended on low speed (I do this by hand with a whisk).
Fold in the egg whites using a spatula.
Heat an Aebleskiver pan over medium heat, brush each cup with melted butter.
Using a 1/4 cup measure, Pour about 2 tablespoons of batter into each cup, and, when bubbly around the edges, turn with a long wooden skewer or toothpick, this takes less than 2 minutes.
Continue cooking on the other side until golden. You can test for doneness by removing one of the balls of cooked dough and breaking in half.
If you would like to fill the Aebleskiver, you can place about 1 tablespoon of batter in pan, then drop a teaspoon of jam and top with more batter.
Serve immediately, sprinkled with powdered sugar, jam and butter.
Recipe Notes
You can skip the step where the eggs are separated, and simply add the eggs one at a time and beat well, but the dough will not have quite the same consistency as when the egg whites are beaten and folded in! I often skip the separation of eggs and just beat the egg before adding to batter.
This recipe is easily halved. a half recipe yields about 20 pieces.
Best when batter is made right before cooking.
Monday, November 18, 2019
Flag Cake
Ingredients
18 tablespoons (2 1/4 sticks) unsalted butter at room temperature
3 cups sugar
6 extra-large eggs at room temperature
1 cup sour cream at room temperature
1 1/2 teaspoons pure vanilla extract
3 cups flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda
For the icing:
1 pound (4 sticks) unsalted butter at room temperature
1 1/2 pounds cream cheese at room temperature
1 pound confectioners' sugar, sifted
1 1/2 teaspoons pure vanilla extract
To assemble:
2 half-pints blueberries
3 half-pints raspberries
Directions
Heat the oven to 350 degrees F.
Butter and flour an 18 by 13 by 1 1/2-inch sheet pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.
Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.
For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.
Spread three-fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.
18 tablespoons (2 1/4 sticks) unsalted butter at room temperature
3 cups sugar
6 extra-large eggs at room temperature
1 cup sour cream at room temperature
1 1/2 teaspoons pure vanilla extract
3 cups flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda
For the icing:
1 pound (4 sticks) unsalted butter at room temperature
1 1/2 pounds cream cheese at room temperature
1 pound confectioners' sugar, sifted
1 1/2 teaspoons pure vanilla extract
To assemble:
2 half-pints blueberries
3 half-pints raspberries
Directions
Heat the oven to 350 degrees F.
Butter and flour an 18 by 13 by 1 1/2-inch sheet pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.
Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.
For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.
Spread three-fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.
Easy Chicken Noodle Soup
This recipe comes from Carlie's Friend Ashley McIntosh
Combine cut up carrots and celery and sauté them with butter and onions (can be dried) in a large stock pot.
Pour in Chicken Stock and bring to boil
Once boiling dump in a couple packages of the frozen grandma noodles (found in the freezer section)
Continue boiling until the noodles are done. It will thicken the soup.
Add cut up rotisserie chicken
Combine cut up carrots and celery and sauté them with butter and onions (can be dried) in a large stock pot.
Pour in Chicken Stock and bring to boil
Once boiling dump in a couple packages of the frozen grandma noodles (found in the freezer section)
Continue boiling until the noodles are done. It will thicken the soup.
Add cut up rotisserie chicken
Green Salsa Verde
This recipe comes from cousins Stevies Wife Bridgette
1 bunch of cilantro
1/3 12 oz can jalapeño in escbecbe juice
1/2 cup sugar
2 27 oz cans drained tomatillos
1 bunch of cilantro
1/3 12 oz can jalapeño in escbecbe juice
1/2 cup sugar
2 27 oz cans drained tomatillos
Creamy Chicken Noodle Rice Soup Instant Pot
Pressure cooker chicken and wild rice soup is a cream-based soup loaded with chicken, long grain and wild rice, carrots, onion, and celery. A quick-cooking, hearty soup recipe you'll want to make again and again!
Ingredients
2 tablespoons butter
1 cup chopped onion
1 cup diced carrots
1 cup diced celery
2 14 oz. cans chicken broth
2 large boneless skinless chicken breasts, uncooked and diced
6 oz. package Uncle Bens Long Grain & wild Rice
1 teaspoon salt
1/2 teaspoon black pepper
dash red pepper flakes
1 tablespoon dried parsley
2 tablespoons cornstarch
2 tablespoons water
4 oz. cream cheese, cut into cubes
1 cup milk
1 cup half and half
Instructions
Select Saute and add butter to the pressure cooker pot. When butter is melted, add the onion, carrot, and celery and cook, stirring occasionally until vegetables are tender, about 5 minutes.
Add chicken broth, chicken, wild rice (discard seasoning packet) salt, pepper, and parsley to the pressure cooking pot.
Lock lid in place, select High Pressure and 5 minutes cook time and start.
When timer beeps, turn off pressure cooker, wait 5 minutes, then do a quick pressure release.
In a small bowl, dissolve cornstarch in 2 tablespoons water. Select Simmer (Saute on low on the Instant Pot) and add cornstarch mixture to the pot stirring constantly.
Add cubed cream cheese and stir until cheese is melted. Add milk and half and half and heat through but do not bring to a boil.
Ingredients
2 tablespoons butter
1 cup chopped onion
1 cup diced carrots
1 cup diced celery
2 14 oz. cans chicken broth
2 large boneless skinless chicken breasts, uncooked and diced
6 oz. package Uncle Bens Long Grain & wild Rice
1 teaspoon salt
1/2 teaspoon black pepper
dash red pepper flakes
1 tablespoon dried parsley
2 tablespoons cornstarch
2 tablespoons water
4 oz. cream cheese, cut into cubes
1 cup milk
1 cup half and half
Instructions
Select Saute and add butter to the pressure cooker pot. When butter is melted, add the onion, carrot, and celery and cook, stirring occasionally until vegetables are tender, about 5 minutes.
Add chicken broth, chicken, wild rice (discard seasoning packet) salt, pepper, and parsley to the pressure cooking pot.
Lock lid in place, select High Pressure and 5 minutes cook time and start.
When timer beeps, turn off pressure cooker, wait 5 minutes, then do a quick pressure release.
In a small bowl, dissolve cornstarch in 2 tablespoons water. Select Simmer (Saute on low on the Instant Pot) and add cornstarch mixture to the pot stirring constantly.
Add cubed cream cheese and stir until cheese is melted. Add milk and half and half and heat through but do not bring to a boil.
Pasta with Tomato Cream Sauce- Pioneer Woman
Pasta with Tomato Cream Sauce
Prep: 10 Minutes Level: Easy
Cook: 25 Minutes Serves: 8
Description
My favorite pasta sauce in the whole world.
Ingredients
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Finely Diced
4 cloves Garlic, Minced
2 cans (15 Oz. Size) Tomato Sauce Or Marinara Sauce
Salt And Pepper, to taste
Dash Of Sugar (more To Taste)
1 cup Heavy Cream
Grated Parmesan Or Romano Cheese, To Taste
Fresh Basil, Chopped
1-1/2 pound Fettuccine
Preparation
Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.
Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.
Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.)
Prep: 10 Minutes Level: Easy
Cook: 25 Minutes Serves: 8
Description
My favorite pasta sauce in the whole world.
Ingredients
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Finely Diced
4 cloves Garlic, Minced
2 cans (15 Oz. Size) Tomato Sauce Or Marinara Sauce
Salt And Pepper, to taste
Dash Of Sugar (more To Taste)
1 cup Heavy Cream
Grated Parmesan Or Romano Cheese, To Taste
Fresh Basil, Chopped
1-1/2 pound Fettuccine
Preparation
Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.
Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.
Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.)
Wednesday, November 6, 2019
Egg Muffins- Pioneer Woman Cook book
Egg Muffins
1 pound sausage
1 onion diced
15 large eggs
dash of salt
1/4 tsp pepper
1/4 tsp chili powder
1 cup freshly grated cheddar cheese
1 green bell pepper diced
Oven 350. Brown sausage add onion. Whisk in bowl eggs, salt pepper and chili powder. Add cheese and pepper. Add sausage when cool and stir together. Measure 1/3 cup mixture into sprayed muffin tins. Bake 20-22 min.
*Can easily be frozen and reheated in microwave
1 pound sausage
1 onion diced
15 large eggs
dash of salt
1/4 tsp pepper
1/4 tsp chili powder
1 cup freshly grated cheddar cheese
1 green bell pepper diced
Oven 350. Brown sausage add onion. Whisk in bowl eggs, salt pepper and chili powder. Add cheese and pepper. Add sausage when cool and stir together. Measure 1/3 cup mixture into sprayed muffin tins. Bake 20-22 min.
*Can easily be frozen and reheated in microwave
Wednesday, October 30, 2019
Christmas Salad Favorites Cookbook
Anji Heiner makes this salad all the time for family parties. Its yummy!!
1 Head red leaf lettuce
1 head green leaf lettuce
2 large grapefruits
1 large pomegranate
1 large avocado
1 large pear
Dressing
1 cup sugar
2 tsp dry mustard
1 tsp salt
2/3 cup apple cider vinegar
2 cups vegetable oil
1 T poppy seeds
*The dressing makes a ton it can easily be halved.
You can also just do the Breannas dressing in a bottle of poppyseed and a bottle of the blush wine vinaigrette and mix them.
1 Head red leaf lettuce
1 head green leaf lettuce
2 large grapefruits
1 large pomegranate
1 large avocado
1 large pear
Dressing
1 cup sugar
2 tsp dry mustard
1 tsp salt
2/3 cup apple cider vinegar
2 cups vegetable oil
1 T poppy seeds
*The dressing makes a ton it can easily be halved.
You can also just do the Breannas dressing in a bottle of poppyseed and a bottle of the blush wine vinaigrette and mix them.
Slow Cooker Philly Cheese Steak Sandwiches
INGREDIENTS
1 1/2 lbs beef round steak
1 green pepper, sliced thin
1 medium onion, sliced thin
1 (14 oz) can beef broth
1 envelope Italian dressing mix
1 large loaf French bread, sliced into sandwich lengths (or 4-6 hoagie buns)
Provolone cheese slices
INSTRUCTIONS
Spray crock pot with non-stick cooking spray.
Cut meat into strips, place in slow cooker.
Add green pepper, onion, broth, and dressing mix.
Cover and cook on low 7-8 hours, or high 3-4 hours.
Spoon meat mixture onto bread, top with a slice(s) of cheese.
Another option is to toast bread in a 375 degree oven for 5-10 minutes, add meat, cover with cheese, then bake an additional 5 minutes to melt the cheese.
My husband loves to top his sandwich with A1 sauce . . . you can use any condiments you like.
1 1/2 lbs beef round steak
1 green pepper, sliced thin
1 medium onion, sliced thin
1 (14 oz) can beef broth
1 envelope Italian dressing mix
1 large loaf French bread, sliced into sandwich lengths (or 4-6 hoagie buns)
Provolone cheese slices
INSTRUCTIONS
Spray crock pot with non-stick cooking spray.
Cut meat into strips, place in slow cooker.
Add green pepper, onion, broth, and dressing mix.
Cover and cook on low 7-8 hours, or high 3-4 hours.
Spoon meat mixture onto bread, top with a slice(s) of cheese.
Another option is to toast bread in a 375 degree oven for 5-10 minutes, add meat, cover with cheese, then bake an additional 5 minutes to melt the cheese.
My husband loves to top his sandwich with A1 sauce . . . you can use any condiments you like.
Oh Sweet Basil Beef Stir Fry
Ingredients
1 Package Yakisoba Noodles found in the produce department and are precooked
3 Tablespoons Oil canola or peanut
1 Skirt Steak sliced thin *see note
Salt and Pepper to taste
1 Cup Crimini Mushrooms
1 Bundle Broccolini florets stalks removed, or broccoli florets
1 Cup Matchstick Carrots
1 Cup Chopped Red Bell Peppers
2 Baby Bok Choy end removed and quartered lengthwise
2 Green Onions minced for garnish
1 Tablespoon Sesame Seeds for garnish
For the Sauce
1 Tablespoon Vegetable oil
3 cloves Minced garlic
¼ Teaspoon Ginger Powder
½ Cup Water
1/4 Cup Hoisin sauce
2 Tablespoons Honey
1/4 Cup Low-sodium Soy Sauce
¼ Cup Brown Sugar
2 Tablespoons Rice Wine Vinegar
Dash of Red pepper flakes
2 Tablespoons Corn Starch
Sesame seeds for garnish
Instructions
Heat a season cast iron skillet over high heat. We prefer cast iron for the great flavor it lends to meals unlike nonstick which doesn’t allow the little bits to caramelize at the bottom of the pan.
Add 1 Tablespoon of the oil and heat until shimmering.
Add the steak and season with a pinch of salt and pepper.
Turn the heat down to medium and cook, flipping only once until the meat is cooked through, about 2-3 minutes.
Remove to a plate.
Add the remaining oil to the pan and add the broccolini, carrots and peppers.
Cook, stirring occasionally for 2 minutes.
Add the mushrooms and bok choy and cook an additional 3 minutes.
Meanwhile, run the precooked noodles through hot water to separate the noodles.
Drain and set aside.
Whisk together the soy sauce, hoisin, honey, rice wine vinegar, brown sugar, ginger, garlic and cornstarch.
As soon as the veggies are tender, add the steak and noodles to the pan and pour in the sauce, toss for a minute or two and serve hot with a garnish of green onions and sesame seeds.
1 Package Yakisoba Noodles found in the produce department and are precooked
3 Tablespoons Oil canola or peanut
1 Skirt Steak sliced thin *see note
Salt and Pepper to taste
1 Cup Crimini Mushrooms
1 Bundle Broccolini florets stalks removed, or broccoli florets
1 Cup Matchstick Carrots
1 Cup Chopped Red Bell Peppers
2 Baby Bok Choy end removed and quartered lengthwise
2 Green Onions minced for garnish
1 Tablespoon Sesame Seeds for garnish
For the Sauce
1 Tablespoon Vegetable oil
3 cloves Minced garlic
¼ Teaspoon Ginger Powder
½ Cup Water
1/4 Cup Hoisin sauce
2 Tablespoons Honey
1/4 Cup Low-sodium Soy Sauce
¼ Cup Brown Sugar
2 Tablespoons Rice Wine Vinegar
Dash of Red pepper flakes
2 Tablespoons Corn Starch
Sesame seeds for garnish
Instructions
Heat a season cast iron skillet over high heat. We prefer cast iron for the great flavor it lends to meals unlike nonstick which doesn’t allow the little bits to caramelize at the bottom of the pan.
Add 1 Tablespoon of the oil and heat until shimmering.
Add the steak and season with a pinch of salt and pepper.
Turn the heat down to medium and cook, flipping only once until the meat is cooked through, about 2-3 minutes.
Remove to a plate.
Add the remaining oil to the pan and add the broccolini, carrots and peppers.
Cook, stirring occasionally for 2 minutes.
Add the mushrooms and bok choy and cook an additional 3 minutes.
Meanwhile, run the precooked noodles through hot water to separate the noodles.
Drain and set aside.
Whisk together the soy sauce, hoisin, honey, rice wine vinegar, brown sugar, ginger, garlic and cornstarch.
As soon as the veggies are tender, add the steak and noodles to the pan and pour in the sauce, toss for a minute or two and serve hot with a garnish of green onions and sesame seeds.
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