Category: Recipes

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Ebelskivers

One of our family’s favorite New Year’s traditions is to make a Danish filled pancake dish called Ebleskievers.

 

We love to fill them with jam or chocolate chips–for the sweet version…

…or fill them with bacon and scrambled eggs for the savory breakfast!!

Either way–

it’s kind of criminal to only make these lovelies once a year!

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My mother bought the pan when I was a kid in the little Danish town of Solvang, California, but you’ll be happy to know that you can buy these pans almost anywhere–William Sonoma, Walmart, or even on Amazon. Now that’s not so scary, right?

Ingredients:

4 eggs, separated
1 tablespoon sugar
2 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/4 cup melted butter
2 cups milk

Directions:

Beat egg yolks; beat in sugar. Combine dry ingredients. Add alternately with butter and milk. Beat egg whites until stiff, but not dry. Fold into batter. Grease  ebelskiver pan with about 1/8 tsp. butter in each well.  Heat pan on medium. Fill depressions with about 1 tablespoon of batter. Add a half teaspoon of jelly, fruit, or chocolate and cover with a bit more batter.

When cooked on bottom, turn with skewers or two forks. Cook other side. Regrease pan between batches. If desired, dust with powdered sugar. Eat them before anyone catches you in the kitchen. heh, heh, heh.

You won’t be sorry.

Ebelskivers
 
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Ingredients
  • 4 eggs, separated
  • 1 tablespoon sugar
  • 2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ¼ cup melted butter
  • 2 cups milk
Instructions
  1. Beat egg yolks; beat in sugar.
  2. Combine dry ingredients.
  3. Add alternately with butter and milk.
  4. Beat egg whites until stiff, but not dry.
  5. Fold into batter.
  6. Grease ebelskiver pan with about ⅛ tsp. butter in each well.
  7. Heat pan on medium.
  8. Fill depressions with about 1 tablespoon of batter.
  9. Add a half teaspoon of jelly, fruit, or chocolate and cover with a bit more batter.
  10. When cooked on bottom, turn with skewers or two forks.
  11. Cook other side.
  12. Regrease pan between batches.
  13. If desired, dust with powdered sugar.

 

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Blonde Brownies

When I was a young pup, I worked at a bookstore in the mall. What I probably should have said, was that I bought all the books in a bookstore in the mall…but that’s a story for another time.

Anywhooo…at lunch time a bunch of us would go to the bakery and choose our personal favorite sinful thing and eat it all the way back to work. It was a perfectly lovely way to behave.

Well, the awesome little goodie that I always chose was the Blonde Brownie. Oooooh…I get shivers just thinking about it. So. Dang. GOOD.

Well, I’ve spent the better part of 30 years trying to find that exact recipe. I’ve tried millions—no, really, I have the scale to prove it–but never quite found the real thing.

Until now.

These are the real thing guys. Just trust me and make them.

They seriously lasted about 45 minutes at our house.

And there’s only….

two of us.

Yes, I’m mortified.

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Blonde Brownies

Ingredients:

1 cup butter (melted)

1-1/4 cup packed brown sugar

1/2 cup sugar

2 large eggs + 1 yolk

2 tsp. vanilla extract

2-1/4 cups all purpose flour

2 tsps cornstarch

1/2 tsp baking powder

1 tsp salt

2/3 cup chocolate chips

1 cup walnuts (optional)

Directions:

Preheat oven to 350F and grease 9×13 pan.

Combine melted butter and sugars in a large bowl and stir well.

Add eggs, yolk and vanilla extract and stir until completely combined. Set aside.

In a separate bowl, whisk together flour, cornstarch, baking powder, and salt.

Gradually stir dry ingredients into wet ingredients until completely combined.

Fold in chocolate chips.

Spread batter into prepared pan.

Bake at 350F for 25-30 minutes until done. Cool.

 

 
Blonde Brownies
 
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:
Ingredients
  • 1 cup butter (melted)
  • 1-1/4 cup packed brown sugar
  • ½ cup sugar
  • 2 large eggs + 1 yolk
  • 2 tsp. vanilla extract
  • 2-1/4 cups all purpose flour
  • 2 tsps cornstarch
  • ½ tsp baking powder
  • 1 tsp salt
  • ⅔ cup chocolate chips
  • 1 cup walnuts (optional)
Instructions
  1. Preheat oven to 350F and grease 9x13 pan.
  2. Combine melted butter and sugars in a large bowl and stir well.
  3. Add eggs, yolk and vanilla extract and stir until completely combined. Set aside.
  4. In a separate bowl, whisk together flour, cornstarch, baking powder, and salt.
  5. Gradually stir dry ingredients into wet ingredients until completely combined.
  6. Fold in chocolate chips.
  7. Spread batter into prepared pan.
  8. Bake at 350F for 25-30 minutes until done. Cool.
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Cheesy Potato Egg Bake

Prepare yourselves, my dearies–because this little cheesy, hammy, egg-y, potato-y bit of Heaven is a breakfast dream come true!!

I’m all about anything that is easy and quick to toss together, in the first place. But to know that this is a wholesome, protein-packed day starter is a huge plus. Pretty sure the littles will even eat this one.

And get this–you can throw everything together the night before–if that floats your boat! Just put all the ingredients into the pan, cover it with foil and poof! Ready for the morning. It does take about 40 minutes in the oven, but you know that’s how long it takes to get all those kiddos ready anyway, right? Of course, right.

Oh, one last thing. Four ingredients.

Un-huh. That’s what I said.

Frozen, shredded hash browns…

grated cheese…

and diced ham or cooked, crumbled sausage…

and of course, eggs.

Simple, right?

Yeah. You ow me big.

 

 

Amish Cheesy Potato Egg Bake

Ingredients:

4 cups frozen, shredded hash brown potatoes (Don’t use a different kind of potatoes–or it won’t work the same way. )

4 cups– plus a handful for topping–shredded cheese (cheddar, mozzarella, or Swiss-or a mixture of two)

1 cup diced cooked ham, cooked sausage, or cooked and crumbled bacon

7 large eggs

Put frozen, shredded potatoes and shredded cheese in a large bowl.
Add ham and toss to mix thoroughly.
Whirl eggs in the blender with a pinch of salt and pepper.
Pour eggs over the other ingredients and mix well till the egg is distributed evenly.
Pour into a greased 9×13 pyrex baking dish.
Bake for 35 minutes at 350 degrees.
Sprinkle a bit more shredded cheese on top and bake for 5 more minutes.
Allow to settle for about 5 minutes before serving.


Amish Cheesy Potato Egg Bake
 
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:
: Breakfast
Ingredients
  • 4 cups frozen SHREDDED hash browns
  • 4 cups shredded cheddar cheese
  • 1 cup diced ham
  • 7-8 eggs
Instructions
  1. Put frozen, shredded potatoes and shredded cheese in a large bowl.
  2. Add ham and toss to mix thoroughly.
  3. Whirl eggs in the blender with a pinch of salt and pepper.
  4. Pour eggs over the other ingredients and mix well till the egg is distributed evenly.
  5. Pour into a greased 9x13 Pyrex baking dish.
  6. Bake for 35-40 minutes at 350 degrees.
  7. Sprinkle a bit more shredded cheese on top and bake for 5 more minutes.
  8. Allow to settle for about 5 minutes before serving.

 

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Evil Fudge Balls

Here’s a sinful little thing that traditionally, we save for Christmas time. But since we have way too many treats and goodies to make in December, I decided to stretch out the bliss. So we’re making these little devils for Valentine’s Day. We should be spreading out the holidays any-who. Don’t you agree?

I never thought I’d share this one–because, well because I’m actually very selfish at heart. Or maybe it’s because I’m certain that when the whole world reads this recipe–there will be an incredible run on the Symphony bar market…and there won’t be enough to go around…for me. Either thing is true.

Ok, ok…I’ll risk it.

This is a pretty darn simple recipe. So get ready for some complete decadence that there is no excuse for. I mean it.

Evil Fudge Balls

Ingredients:

2 lbs. Symphony bar chocolate

8 oz. frozen Cool Whip

Vanilla Wafers–crushed

Directions:

Melt chocolate over a double boiler being careful not to even get one teensy tiny drop of water in the bowl. Cool slightly. Spoon the frozen cool whip into a mixing bowl and pour the chocolate over it. Mix on medium speed until well blended.

It will most likely be way too soft to roll,  but if you have a small scoop like mine–you could still do it.  If not, refrigerate for about 1 hour or until the chocolate is firm enough to spoon and roll into balls.

Drop each fudge ball into a bowl of  crushed Vanilla Wafers and coat thoroughly.

Refrigerate in an air tight container and refrain from telling anyone that you made these. I mean, seriously…they’re worth beating somebody up for.

And you don’t want that somebody to be you.

Trust me on this.

Evil Fudge Balls
 
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Ingredients
  • 2 lbs. Symphony bar chocolate
  • 8 oz. frozen Cool Whip
  • Vanilla Wafers–crushed
Instructions
  1. Melt chocolate over a double boiler being careful not to even get one teensy tiny drop of water in the bowl.
  2. Cool slightly.
  3. Spoon the frozen cool whip into a mixing bowl and pour the chocolate over it.
  4. Mix on medium speed until well blended.
  5. Refrigerate for about 1 hour or until the chocolate is firm enough to spoon and roll into balls.
  6. Drop into crushed Vanilla Wafers and coat thoroughly.
  7. Refrigerate in an air tight container

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Honey Whole Wheat Bread

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I have no earthly idea why I have never posted this particular recipe before now.

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Most likely, it’s because I haven’t actually baked homemade bread since my boys were in their teens–and that–was a million years ago.

So, it was quite a lovely exercise to pull out my daddy’s old bread pans and the ancient bread cookbook–that was written in the stone age, before microwaves, dough hooks, and bread machines–and show myself that a pretty little loaf of the most scrumptious bread, can indeed be made without all of that fal-da-rall.

I’m really good at run-on sentences. Be brave.

I was waiting around, hoping to find my “I’ll-knead-that-for-you-ma’am” mixer–when it dawned on me that people have been making bread for a very long time, without a mixer.

Der.

Silly me.

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How does it taste, you ask? This stuff is light and fluffy with just the right amount of crusty, chewyness around the edges, that’s liable to make your eyes roll back in your head.

That’s how it tastes. Uh-huh.

I’m not kidding.

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You’ll need to sit down for this.

You can thank me later.

 

Honey Whole Wheat Bread
 
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Ingredients
  • 2 Tbsp active dry yeast
  • ½ c warm water
  • ⅓ c honey
  • 1 Tbsp salt
  • ¼ c shortenting
  • 1-3/4 c warm water
  • 3 c whole wheat flour
  • 3-4 c unbleached flour
Instructions
  1. Dissolve yeast in ½ cup warm water in large mixing bowl.
  2. Stir in honey, salt, shortening, and 1-3/4 c water, and whole wheat flour.
  3. Mix till smooth.
  4. Stir in enough unbleached flour to make dough easy to handle.
  5. Turn dough onto lightly floured surface and knead until smooth and elastic--about 10 minutes.
  6. Place in greased bowl; turn dough greased side up.
  7. Cove with warm damp towel.
  8. Let rise in a warm place until double, about 1 hour.
  9. Punch down dough and divide in half.
  10. Flatten each half with hands into a rectangle.
  11. Place loaves in 2 greased loaf pans.
  12. Brush lightly with butter
  13. Let rise until double, about 1 hour.
  14. Heat oven to 375.
  15. Place loaves on low rack so the tops of the pans are in the center of oven.
  16. Bake until loaves are golden brown and sound hollow when tapped--40-45 minutes.
  17. Remove from pans and let cool on wire rack.