Eeek! Three days in and I almost forgot to do this! LOL Having a great time working on my daughter-in-law's genealogy today and getting ready to spend tomorrow at the Temple for our Temple Jubilee day, plus with teaching and planning for Seminary and helping with Tommy's Cub Scout outing, my mind was elsewhere.
I decided to stick with breakfast for today. Mainly because of this quote from Winnie the Pooh by A.A. Milne:
" 'When you wake up in the morning, Pooh,' said Piglet at last, 'what's the first thing you say to yourself?'
" 'What's for breakfast?' said Pooh. 'What do you say, Piglet?'
" 'I say, I wonder what's going to happen exciting today?' said Piglet.
"Pooh nodded thoughtfully. 'It's the same thing,' he said."
The other breakfast recipe that is requested a lot is one that I found online a few years ago on Taste of Home. It's called Black Hills Golden Egg Bake. I don't make it exactly like the recipe, as normal, but it's really yummy just as the author posted it. It is one of our typical Christmas morning recipes along with Aebelskiver. I've never had anyone say that they disliked it. Here's the link: http://www.tasteofhome.com/recipes/black-hills-golden-egg-bake
Black Hills Golden Egg Bake
1/2 c. sliced fresh mushrooms
1/2 c. chopped green pepper
1/4 c. butter, cubed
10 eggs
1/2 c. all-purpose flour
1 tsp. baking powder
1/4 tsp salt, optional
2 c. (16 oz.) 4% cottage cheese
2 c. (8 oz.) shredded cheddar cheese
2 c. (8 oz.) shredded Monterey Jack cheese
(I just use the shredded Mexican blend instead of these two and like it better.)
1/2 lb. bulk pork sausage, cooked and drained
6 bacon strips, cooked and crumbled
1 can (2 1/4 oz.) sliced ripe olives, drained (seriously, my family would disown me if I put olives in anything, so these are never, ever added.)
Grease a 9x13 pan with butter and set aside. In a small skillet, sauté the mushrooms and peppers in butter until tender. I've also thrown in Thrive Foods reconstituted freeze-dried spinach and other peppers and they're also good.
In a large bowl, combine eggs, flour, baking powder and salt. Blend together then add mushroom mixture. Add remaining ingredients and pour into greased pan.
Bake at 400 degrees for 15 minutes, then reduce heat to 350 and bake for an additional 25-35 minutes or until a pick inserted into the center comes out clean.
Serves 10-12 servings.
I heard of someone lining the baking pan with crescent rolls and then pouring in the ingredients to make a flaky crust, but I haven't tried that yet. If it worked, it would be very much like Panera's soufflés. I suppose you could also make these into individual servings pretty easily by pouring into cupcake or tart tins.
Enjoy!
According to Taste of Home, this was originally published as Black Hills Golden Egg Bake in Country Extra March 1999, p51
Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts
Thursday, December 3, 2015
Wednesday, December 2, 2015
Recipe Advent Calendar - December 2, 2015 - Aebelskiver
Recipe Advent Calendar - December 2, 2015 Aebelskiver
When we were growing up in Santa Clara, California, we would often drive down to see our maternal Grandma and all of our cousins in Southern California. We would always stop on the way in Solvang, a Danish community near Santa Barbara. At that time, it was just a small town with some wonderful shops and fantastic bakeries and restaurants. Now it has a Convention Center and has grown quite a lot. First stop was generally one of the bakeries, either Danish Mill or Petersen's, to get butter cookies and Sarah Bernhardts and pastries for my Dad. Then we would visit the needlework shops and I always had to visit the Equine Art store. Then we would stop to eat at one of the little restaurants with a Smorgasbord and have frikadeller, which are meatballs, with gravy and mashed potatoes and Rod Kaal (red cabbage); or little open faced sandwiches with all kinds of meats, cheeses and toppings. But my favorite thing was Aebelskiver. They are little round pancake balls served with jam and powdered sugar. You need a special Monk Ball/Aebelskiver pan to make them properly, but my mother has been known to just cook the batter on a skillet and make what she calls Flatabels. LOL
Aebelskiver are our special breakfast for birthdays and holidays or when family comes to visit. Matt and I demonstrated how to make them for two of his school classes. We've made them for friends and family, for missionaries and neighbors, for Seminary students and who knows who else. There have been several times when I've made more than 100 at a time when we've had guests. They aren't difficult once you've got the hang of turning them. The restaurants usually use a knitting needle, but I just use a fork and keep paper towels handy to keep it clean.
I hope you have an opportunity to make Aebelskiver one day. It's definitely one of my most requested recipes. If you can't make them, then please come by sometime and I'll make them for you!
Aebelskiver from the Danish Cook Book from Solvang
I double this recipe for our family holiday breakfasts and rarely have leftovers
2 cups buttermilk
2 cups flour
2 eggs, divided
2 Tbsp sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
4 Tbsp melted butter
(I also add about 1/2 tsp ground nutmeg to mine)
Canola or Corn oil for cooking
Strawberry or Lingonberry jam for topping
Powdered sugar in a sifter
Separate the eggs and beat the egg whites in a mixer (preferably with a whip attachment) until stiff (or wait until the batter has set for a while, then whip them.) Mix all other ingredients in a large bowl and beat until smooth. Allow batter to set for 30 minutes to let the baking powder work. Gently fold in egg whites until all combined.
Put Aebelskiver pan on medium heat and let it get completely heated through - I usually let it heat at least five minutes before adding oil. Fill the center hole of the pan about 3/4 full of oil or just add a Tablespoon of oil to each cup. (I find it much less messy to fill just the center cup, then add batter to it, which causes oil to go into each of the other cups. The center cup takes the longest to cook, too, so this gives that one a little extra time to cook.)
Put a couple of tablespoonfuls of batter into each hole in the pan. If you've filled the middle one with oil, start with that one, allowing oil to flow into each of the other cups. Make sure there is oil in each of the cups. The batter should almost come to the top of the cup. Let it cook until the edges start to get bubbly, then using a knitting needle or fork, poke the top edge and quickly lift and turn the cooked aebelskiver about a 1/4 turn. If it flips all the way over, that's fine, too. Continue turning the aebelskiver until a skewer or knitting needle comes out clean and it's nicely browned all over. Watch the heat on the pan and adjust as needed to keep them from getting burnt.
Serve several with jam and powdered sugar on top.
When we were growing up in Santa Clara, California, we would often drive down to see our maternal Grandma and all of our cousins in Southern California. We would always stop on the way in Solvang, a Danish community near Santa Barbara. At that time, it was just a small town with some wonderful shops and fantastic bakeries and restaurants. Now it has a Convention Center and has grown quite a lot. First stop was generally one of the bakeries, either Danish Mill or Petersen's, to get butter cookies and Sarah Bernhardts and pastries for my Dad. Then we would visit the needlework shops and I always had to visit the Equine Art store. Then we would stop to eat at one of the little restaurants with a Smorgasbord and have frikadeller, which are meatballs, with gravy and mashed potatoes and Rod Kaal (red cabbage); or little open faced sandwiches with all kinds of meats, cheeses and toppings. But my favorite thing was Aebelskiver. They are little round pancake balls served with jam and powdered sugar. You need a special Monk Ball/Aebelskiver pan to make them properly, but my mother has been known to just cook the batter on a skillet and make what she calls Flatabels. LOL
Aebelskiver are our special breakfast for birthdays and holidays or when family comes to visit. Matt and I demonstrated how to make them for two of his school classes. We've made them for friends and family, for missionaries and neighbors, for Seminary students and who knows who else. There have been several times when I've made more than 100 at a time when we've had guests. They aren't difficult once you've got the hang of turning them. The restaurants usually use a knitting needle, but I just use a fork and keep paper towels handy to keep it clean.
I hope you have an opportunity to make Aebelskiver one day. It's definitely one of my most requested recipes. If you can't make them, then please come by sometime and I'll make them for you!
Aebelskiver from the Danish Cook Book from Solvang
I double this recipe for our family holiday breakfasts and rarely have leftovers
2 cups buttermilk
2 cups flour
2 eggs, divided
2 Tbsp sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
4 Tbsp melted butter
(I also add about 1/2 tsp ground nutmeg to mine)
Canola or Corn oil for cooking
Strawberry or Lingonberry jam for topping
Powdered sugar in a sifter
Separate the eggs and beat the egg whites in a mixer (preferably with a whip attachment) until stiff (or wait until the batter has set for a while, then whip them.) Mix all other ingredients in a large bowl and beat until smooth. Allow batter to set for 30 minutes to let the baking powder work. Gently fold in egg whites until all combined.
Put Aebelskiver pan on medium heat and let it get completely heated through - I usually let it heat at least five minutes before adding oil. Fill the center hole of the pan about 3/4 full of oil or just add a Tablespoon of oil to each cup. (I find it much less messy to fill just the center cup, then add batter to it, which causes oil to go into each of the other cups. The center cup takes the longest to cook, too, so this gives that one a little extra time to cook.)
Put a couple of tablespoonfuls of batter into each hole in the pan. If you've filled the middle one with oil, start with that one, allowing oil to flow into each of the other cups. Make sure there is oil in each of the cups. The batter should almost come to the top of the cup. Let it cook until the edges start to get bubbly, then using a knitting needle or fork, poke the top edge and quickly lift and turn the cooked aebelskiver about a 1/4 turn. If it flips all the way over, that's fine, too. Continue turning the aebelskiver until a skewer or knitting needle comes out clean and it's nicely browned all over. Watch the heat on the pan and adjust as needed to keep them from getting burnt.
Serve several with jam and powdered sugar on top.
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