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Friday, December 30, 2011

2012 New Year's Breakfast (Aebleskivers)/Fav.Post Blog Hop

Hope you had a wonderful Christmas..
We still have one
more to go for our out
of town kids..Our Christmas' go
on til
around Jan. 8th..We love this time of
year so we
don't mind.

The Blog Hop is your Fav. Post for 2011.
(It's below the recipe) Please put your
link us for all of us to check out.

I hope you are looking forward to 2012
with wonder..

Here is a wonderful BREAKFAST RECIPE
(to start 2012 with) that my mom
to give us thru the year not just Christmas
It's even better if you have homemade
Jams to go with them!

We hope you will love it as much as we
do & start
your own Holiday tradition
of Aebleskivers in your home.

How to make Aebleskivers....It's even
hard to pronouce but I hope to
show you how through this tutorial.

RESULT (or what we hope they will look like)
with a selection of my homemade jams: Straw-
berry/Boysenberry, Strawberry/Raspberry/
Blueberry, & Strawberry/Blackberry..Ymmm!!

This is a family tradition. I hope my mom
is looking down & smiling about this wonderful
she passed on to us & now to you &
your family. She was Norwegian
(& was
raised by her Norwegian grandmother who
did not speask any English)

One of her favorite places was Solvang (a Danish
Community by Santa Barbara/Buellton area..
Calif.) where she got her pan (as well as I did)

According to Wikipedia, Aebleskiver
(Danish meaning apple slices, are traditional
Danish pancakes in a distinctive shape of a
sphere) They have been described as a cross
between a pancake & a popover... They are light
& fluffy & delicious with jams & confectioners
sugar or syrup & butter...


Mix together:
1 1/2 C. Flour
1/2 tsp. Baking Soda
1 Tbsp. Baking Powder
1/4 tsp. Salt

Beat together with a whisk or fork:
1 C. Buttermilk
2 Eggs
1 C. Sour Cream

Below: are some of the dry ingredients (I only
had dry Buttermilk which when mixed with water
is the same as regular buttermilk) I hope that doesn't
confuse you...I should not have had the buttermilk
in the picture or sour cream.

Below: These are the dry ingredients: Flour, Baking Soda,
Baking Powder & Salt in a bowl.

Below: These are the wet ingredients: Buttermilk,
Eggs, & Sour Cream

Below: This is how it looks mixed together (dry
& wet ingredients)

Below: This is the original Aebleskiver Pan..
You can get the original in Solvang or probably
online...Now I see similar ones everywhere..but
I don't know if they heat the same or are as
heavy & sturdy as this one is..It should last a

To Make: Combine the dry & wet ingredients
until smooth..put 1/2-1 tsp. oil in each space in
the aebleskiver pan. (I tried several different
ways: Non-stick spray burnt them, not enough
oil made the outside mushy, butter would probably
burn) The Canola Oil worked well..
Heat the pan until Hot...You should hear
the oil sizzle...before adding the batter.
Below shows you how they bubble like
regular pancakes (when they are ready to be

This is the tricky part..The Solvang people
say to turn them in 1/4 turns..Which I have tried
to show you here in the following 4 photos.

You can turn them completely over the first
time but it will be a flatter sphere & not as
fluffly inside..It should be round all the way around.

My mother turned them with a knitting needle..I
found a wooden skewer grabbed it the best.
I have seened people use a fork to turn them as well.

Below: This shows you how they should
look when done...Crisp on the outside &
soft/fluffy on the inside...

After you put them on your serving plate sprinkle
Powdered Sugar on top (either with a special
can for sprinkling or take a is a smaller
sifter size for rolls & such)

and now dip them into your favorite jam or
melted butter & your mouth
watering yet???

Tuesday, December 13, 2011

Turkey/Cranberry Braid/Wreath/Blog Hop

Sorry it's been a while since I posted but the Etsy Store
has been unbelievably busy & I just mailed the last order
for the year today.

Here is a great idea to use any leftover turkey you may
have in your freezer. I have done this recipe with turkey,
chicken & ham & they all are wonderful.

Ohhh...This is sooo good!!! My daughter
gave me this wonderful recipe for a
is in a braid but you can make it into a great
Christmas Wreath!

Looking for the BLOG HOP?? It's BELOW.............

I changed the original recipe from Turkey
to Chicken.. Ham would work, too. The
flavors are sooo incredible...the Swiss Cheese
melting into the Chicken...the Cranberries
bursting with flavor & sweetness, along with
the crispness of Celery, crunch of Walnuts,
& the little bite that comes with the Dijon
mustard....Quite a WOW combination...

This recipe comes from the"Season's Best
Recipe Collection" 2000 from Pampered

Below: is the "Pampered Chef....Stone."
They have some great recipes & ideas...I never
knew what a "Stone" was to cook on until I was
invited to a Pampered Chef Party many yrs. ago.

Some of the things "a stone" does is to cook Pizza,
Cookies, & this Braid thoroughly.... You don't
have to worry about the middle being cooked
all the way through as well as the edges....It
just does it.....
2 pkgs. Pillsbury Crescent Rolls
1/2 c. dried cranberries
1/2 c. mayonnaise
2 Tbsp. Dijon mustard
1/2 tsp. pepper
2 c. cooked chicken (chopped)
1/2 c. celery (sliced)
3 Tbsp. parsley (fresh or dried)
1 c. Swiss cheese (shredded)
1/4 c. chopped walnuts ( I used 3/4 c.)

1 egg (for gloss from egg wash on top of braid)
Bake @ 350F. for 25 min. (ovens may vary)

In a bowl mix all ingredients together...set aside

Unroll the pkgs of crescent rolls..Place triangle
pieces on stone layered (a little on top of each other)
as shown below....Put straight side down the middle
& pinch/push together to make stick...

Above: shows how to place the unwrapped crescent
triangles...& push them together so they stick...

Next Below: Mix the ingredients together

Now Below: Scoop the mixture onto the
dough (down the middle) A large Cookie
Scoop works great...

Next Below: Take one triangle at a time and
fold over (one side then the other) It looks
mummy like..Ha! It'll look great after you put on
the egg wash...

Above: Beat the egg with a fork or whisk and
use a pastry brush to brush back & forth over the
entire braid for a beautiful gloss & flakey crust.
And out of the oven it comes..Beautiful...
Doesn't it look delicious???? It tastes
as good as it looks...It would Great for
a Super Bowl party...It's great for Turkey
leftovers...Chicken... Ham...
Let me know how you like it......Yummmm...
Now let's see what you have been doing....
Blog Hop below..