AEBLESKIVER

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: AEBLESKIVER : Recipe By : : Serving Size : 6 Preparation Time :0:00 : Categories : Ethnic Desserts : Amount Measure Ingredient -- Preparation Method : -------- ------------ -------------------------------- : 2 c Buttermilk : 1/2 ts Salt : 2 c Flour : 1 t Soda : 3 Eggs : 2 ts Sugar : 1 t Baking powder : Applesauce : : Beat egg yolks. Add sugar, salt and buttermilk; then : flour, soda and baking powder which have been sifted : together. Last, fold in stiffly beaten egg whites. : Place small amount of fat in each cup of the : aebleskiver pan and fill 2/3 full of dough. Place a : small teaspoon of apple sauce on top of dough, then : barely cover apple sauce with a few drops of dough. : Cook until bubbly, turn carefully with fork and finish : baking on other side. Serve with butter and maple : syrup or jam. NOTE: AVOID spilling apple sauce in : cups, as this will cause the aebleskiver to stick. : : : - - - - - - - - - - - - - - - - - - : AEBLESKIVER (DANISH PANCAKE BALLS) : Recipe By : : Serving Size : 1 Preparation Time :0:00 : Categories : : Amount Measure Ingredient -- Preparation Method : -------- ------------ -------------------------------- : 4 c Flour : 6 tb Sugar : 1 1/4 ts Salt -- optional : 8 ts Baking powder : 8 Eggs -- (separated) : 1 1/2 c Cream : 2 c Milk : Sift together the flour, sugar , salt and baking : powder (set aside). : : In a mixing bowl beat the egg yolks well, then add the : cream and milk. Mix into this the dry ingredients that : have been sifted together. : : Beat egg whites till stiff, and carefully fold into : batter. : : In hot Aebleskiver pan put 1 1/2 tsp. oil in each cup. : Then spoon or pour in batter just to the top of each : cup. Bake (fry) until delicately brown underneath, : loosen around edges with fork, quickly turn and brown : other side. Use cake tester to determine when done. : Be careful not to get your pan too hot as the : aebleskiver burn easily. : : Serve dipped in sugar or syrup, or good quality jam or : jelly. : : Makes about 50. Recipe can be easily halved. : : NOTES : The basic recipe came from the "Danish : Favorites" cookbook, Fredsville Lutheran Church, : Grundy County Iowa. -- : Recipe By : : : Aebleskivers : Recipe By : Chef Ulrich Riedner : Serving Size : 1 Preparation Time :0:00 : Categories : Danish : Amount Measure Ingredient -- Preparation Method : -------- ------------ -------------------------------- : 3 each egg : 2 cups buttermilk : 1 teaspoon sugar : 1/2 teaspoon salt : 2 cups flour : 1 tablespoon baking powder : 1 teaspoon baking soda : 1/4 teaspoon cardamom : Beat yolks of eggs with buttermilk. : Mix together sugar, salt, flour, baking powder, baking soda, and : cardamom. : Beat egg whites until stiff. : Mix egg yolk-buttermilk mixture with dry ingredients. Add egg : whites, carefully folding them in so that they don't break down. : Heat aebleskive pan. Put 1 tsp salad oil in each hole and fill : completely with batter. Let bake until slightly crusty on bottom. : Turn slightly with a knitting needle or skewer. Continue cooking, : turning the ball to keep it from burning, until the knitting needle : comes out clean when stuck in the center. : Serve aebleskive hot with powdered sugar, jam, and jelly. : Notes included with recipe: For those of you who are unfamiliar with : aebleskive, it is a baked delight made with a pancake-like batter, : cooked in a special pan that turns the aebleskive into a crusty ball, : and is known as the "Danish Doughnut." As you can tell, it is a little : difficult to give aebleskive an easy definition other than to tell you : that it is good enough to go ahead and order the pans if you are : likely to serve breakfasts and brunches to family and friends. : Aebleskive pans are available through most gourmet cookware shops or : can be ordered from Pea Soup Andersen's Santa Ynez Valley Wine Center, : (805)-688-5581. : Source: Pea Soup Andersen's Scandinavian-American Cookbook : : : - - - - - - - - - - - - - - - - - -

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