Danish Aebleskivers

One of my favorite memories growing up is eating Aebleskivers at my aunt and uncle's house on Sunday afternoons. We may have only eaten them there a couple times, but those memories are so fresh, we may as well have gone every week. Mary Ann and Bill had 8 kids and we loved spending time in their home. Uncle Bill served a mission for the Church of Jesus Christ of Latter-day Saints in Denmark and this is one tradition he brought home with him. I'm so glad he shared it with us. My family bought an Aebleskiver pan and I have now aquired one for my own family. We don't make these nearly enough, but I love the memories they invoke when we do!

2 eggs, separated

1 Tbsp. sugar

¼ tsp. salt

1 c. flour

½ tsp. baking powder

½ tsp. baking soda

1 c. buttermilk

4 Tbsp. butter

Powdered sugar

Beat egg yolks until light and fluffy, then add the sugar and salt. Sift the flour with baking powder and baking soda. Add to egg mixture, alternating small amounts with addition of buttermilk as you continue mixing. Beat egg whites until stiff. Gently fold them into the batter.

Heat the Aebleskiver pan. Place approximately ½ tsp. butter in each cup and heat until foamy. Drop batter into cups, filling each about 2/3 full. Cook over medium heat until browned and crisp on bottom. Turn each cake with a fork or knitting needle (or chopstick) to cook the other side. Cook until a toothpick or cake tester inserted to center comes out clean. Serve warm with powdered sugar, butter, jam, honey, syrup, etc.

German Pancakes

My friend, Melissa, made these for me in college and they taste just like the ones my mom made when I was growing up. I always sprinkle them with powdered sugar once they come out of the oven. For an authentic taste from my childhood, make your syrup with Mapeline. :)

6 eggs

1 c. milk

1 c. flour

dash salt

Mix and beat well. Melt 3 Tbsp. butter in a 9x13 glass baking dish. Pour in batter. Bake at 425° for 12-15 minutes.

Halve this recipe for an 8x8 pan.

Hashbrown Quiche

One 30-oz. package frozen shredded hashbrowns

1 stick (1/2 c.) margarine, melted

2 c. shredded cheddar cheese

1 package cubed ham

8 eggs

2 c. milk

½ tsp. salt

Pour the melted margarine over the hashbrowns in a 9x13 glass casserole dish. Bake for 30 min. at 375°.

Top with cheese and ham. Mix together eggs, milk, and salt until smooth. Pour over ham and cheese. Bake at 375° for 35-45 minutes until set (may take longer).

Overnight Egg-Sausage Bake

A little prep the night before makes for a delicious breakfast in the morning! Double for a 9x13 pan, though I think I still use 1 lb. sausage even when doubled. Thanks to my SIL, Krista, for this yummy recipe.

1 c. Bisquick mix

1 c. shredded cheddar cheese

2 c. milk

1 tsp. ground mustard

½ tsp. dried oregano

6 eggs, slightly beaten

1 lb. bulk pork sausage, cooked and drained

    Mix all ingredients in large bowl. Cover and refrigerate at least 8 hours, but no longer than 24.

    Heat oven to 350°. Grease a square 2-qt. casserole. Pour egg mixture into casserole. Bake, uncovered, about 1 hour or until knife inserted in center comes out clean. High altitude: decrease Bisquick to 2/3 cup. Bake 1 ¼ hours.

Baked Cheese & Sausage Omelet Casserole

 2 Tbsp. olive oil

1 small onion, diced

½ lb. sausage (turkey sausage works, too)

8 eggs

1/3 c. milk

1 tsp. kosher salt

black pepper, to taste

1 red or green bell pepper, diced

1 ½ c. grated cheese

¼ c. fresh parsley, chopped (optional)

Preheat oven to 425°. Butter an 8x8 baking dish. Heat oil. Saute onion. Add sausage and cook that. Set aside. Wisk together eggs, milk, salt and pepper. Add bell pepper, 1 c. cheese, and parsley. Stir in onion and sausage mixture. Pour into prepared pan. Sprinkle remaining cheese on top and bake for 20-25 minutes until set or golden brown. Double recipe for a 9x13 pan.

Cinnamon Syrup

This is from my friend, Paula. It makes a lot so I've frozen the leftovers in small containers with great success. Just pull it out of the freezer and heat it up at a moments notice. 

1 ½ c. light corn syrup

¾ c. water

one 12 oz. can evaporated milk

3 c. sugar

¾ to 1 tsp. ground cinnamon (can substitute with 1 tsp. of other flavoring such as coconut, etc. to be stirred in with evaporated milk)

Mix corn syrup, water, sugar and cinnamon in an 8 qt. saucepan. Bring to boil, stirring constantly for 2 minutes. Cool 5 minutes, pour in evaporated milk. Stir.

Orange Juice Syrup

I learned this recipe from my mother-in-law. It comes together so fast and is always a crowd pleaser. 

1 c. orange juice

1 c. sugar

Combine and stir over medium heat until sugar is dissolved. If you want it thicker, add ~1 Tbsp. cornstarch (dissolved in a little cold water). Bring to a boil, stirring constantly.

 

Buttermilk Syrup

My sister-in-law made this for us years ago and we've been fans ever since. Don't let the buttermilk title fool you. It's made with buttermilk, but it tastes more like butterscotch. Yum! This freezes well so don't hesitate to make up a big batch, pour into smaller containers, and freeze so it's ready whenever you need it. :) The syrup gets quite foamy once you add the baking soda at the end, but a 2-quart saucepan should keep it from foaming over.

1 c. buttermilk

1 c. sugar

¼ c. butter

½ tsp. vanilla

Combine ingredients in a 2-quart saucepan, stir well and bring to a boil. Remove from heat. Stir in 1/2 tsp. baking soda. The syrup will immediately foam up. You can serve immediately or let it cool, then refrigerate or freeze. 

Baked Bacon

 This is the only way to cook bacon, as far as I'm concerned. I learned this technique from Our Best Bites and I'll never go back. I manage to fit a pound of bacon on the baking sheet by scrunching it up a bit. It still bakes fine even if it's not flat. 

Turn oven to 400°. Line a rimmed baking sheet with foil. Lay out bacon slices in a single layer, avoiding overlap. Place pan in oven (no need to wait for it to preheat) for about 12-15 minutes, 15-17 minutes for crispier bacon. Cooking time will also depend on the thickness of the slices. Immediately remove bacon from pan and place on paper towels to soak up grease.

When the bacon is cool, place the same paper towels used to drain the bacon right onto the baking sheet. They will soak up the grease. Then take the foil and wrap it up into itself. Toss in garbage.

Perfect Chicken

This is the yummiest chicken ever. We always make more than we need (we at least double the recipe every time) and then cut it up and use it in different recipes. Our whole family loves this!

2-4 boneless chicken breasts, with or without rib meat
1/2 t. salt
1/2 t. pepper
1/2 t. garlic powder
1/2 t. onion powder
1/2 t. paprika
2-3 T. olive oil

Method 1 (recipe as it was given to me):
Mix spices in a small bowl. Rub the seasoning into the chicken breasts. Pour olive oil into the bottom of a Dutch oven and heat to medium high. When nice and hot, add chicken to the pan (in batches if necessary). Cook 2-3 minutes per side. Add all chicken back to the dutch oven and place, uncovered, in a 350º oven for 25 minutes or until juices run clear. Let sit on a plate 5-10 minutes before cutting, shredding or eating.

Method 2 (What we do):
Mix spices and olive oil in a gallon ziplock bag. Cut fat off chicken and use a meat tenderizer to hammer it flat. Cut each breast in half, if desired. (Chicken tenderloins work great, too!) Place chicken in the prepared ziplock and coat with the spices. Grill on medium low about 8-10 minutes each side or until no longer pink in the middle. YUM!!!! Cut leftovers into chunks and use in chicken divan, chicken gnocchi soup, white chili, etc.