CONTENTS:

Aebleskivers
Baked French Toast with Cardamom and Marmalade
Cheese Corn Bread
Chutney Bread w/Curried Cream Cheese
Failproof Popovers
French Toast Marnier
Green Chili Corn Bread
Maple Corn Bread
Monkey Bread
Pizza with Caramelized Onions and Gorgonzola Cheese
Popovers
Smoked Salmon Hash with Red Potatoes and Fennel
Welsh Rabbit
Zucchini Bread

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AEBLESKIVERS
In order to make aebleskivers, you need an aebleskiver iron, like a waffle iron. They're usually electronic and can be found in specialty stores. Aebleskivers are delicious and are great served for company or just for something different.

  • 2 C flour
  • 1/2 tsp. salt
  • 2 tsp. sugar
  • 1 tsp. cardamom, ground
  • 1 tsp. baking soda
  • 3 eggs
  • 1 3/4 C buttermilk
  • peel of 1 lemon, shredded
  • 4 tsp. oil (for the baking)
  • thin slices of apple or applesauce
Mix flour, salt, sugar, cardamom, baking soda, and shredded lemon peel. Beat egg yolks and buttermilk and mix with the flour. Add the oil and let the batter rest for 30 minutes. Then whip egg whites and fold them into the batter, which is poured into a pitcher.

Heat the aebleskiver pan and pour a little oil into each depression for the first batch (no need to add further oil).

Fill 3/4 of the depression w/batter. Turn the aebleskiver w/a fork when they begin to set/stiffen and raise at the edge. Before you turn them, you may add a thin slice of apple or a dollop of applesauce in each. Turn the aebleskiver several times while baking. To make sure they're done, test with a wooden stick or needle to see if batter sticks. Serve w/strawberry jam and sugar on the side.
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BAKED FRENCH TOAST WITH CARDAMOM AND MARMALADE
I made this for brunch the day after Christmas. The original recipe comes from the March 1999 Bon Appetit, but I changed the type of bread and amounts of certain ingredients, and served it with maple syrup instead of a fruit syrup. Serve with Salmon Hash. This is an absolutely fabulous brunch dish - you will get rave review with it, I promise!

    For french toast:
  • orange marmalade (I used orange grapfruit marmalade)
  • 10 4 x 4 x 1-inch-thick slices Panettone (2 lb. loaf)

  • 1 1/4 cups whole milk
  • 3/4 cup whipping cream
  • 1/2 cup sugar
  • 3 large egg yolks
  • 3 large eggs
  • 1 1/4 teaspoons ground cardamom
  • 1 teaspoon grated orange peel
  • 1 teaspoon grated lemon peel

  • Powdered sugar
Make french toast:
Butter 15 x 10 x 2-inch glass baking dish. Spread marmalade evenly over 1 side of each bread slice. Cut Panettone into 1" thick sliced, take off crust, then cut each slice further into 3 or 4 smaller slices, depending on how large the Panettone is (I used the one sold at Williams Sonoma). Whisk milk and next 7 ingredients in large bowl. Pour custard over bread. Cover and refrigerate overnight. Preheat oven to 350°F. Bake French toast, uncovered, until puffed and golden brown, about 50 minutes. Sprinkle with powdered sugar; serve with maple syrup.
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CHEESE CORN BREAD
This recipe comes from my 1972 Betty Crocker Cookbook. I've been making it since then and it's especially good with my Chili recipe - just put a hunk on the bottom of the bowl, pour the chili over it, and you're set to watch the football game!

  • 2 C all purpose flour
  • 1/4 C sugar
  • 3 tsp. Baking powder
  • 1 tsp. Salt
  • 1 egg, slightly beaten
  • 1 C milk
  • 1/2 C shredded Cheddar cheese
  • 1 can (7 ounces) whole kernel corn, drained (1 C)
  • 1/4 C salad oil
Heat oven to 400 degrees. Grease square pan, 8x8x82 or 9x9x2. Measure all ingredients in order listed into bowl; stir just until flour is moistened (do NOT overstir). Batter should be lumpy.

Spread evenly in pan. Bake 8" pan 45 minutes, 9" pan 35 minutes or until golden brown on top.

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CHUTNEY BREAD W/CURRIED CREAM CHEESE
  • 2 1/2 C all-purpose flour
  • 3 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1 C walnuts coarsely chopped
  • 1/2 C granulated sugar
  • 1/2 C dark brown sugar, packed
  • 1 egg
  • 1 1/4 C milk
  • 3 tsp. vegetable oil
  • 1 Tbs. orange zest
  • 1 10-oz. jar mango chutney

Cream cheese:

  • 8 oz. cream cheese, softened
  • 1/2 C confectioner's sugar
  • 2 tsp. good quality curry powder
1. Preheat oven to 350. Butter and flour a 9x5x3 inch loaf pan.

2. In a large mixing bowl, stir the flour, baking powder, salt, and nuts till smooth.

3. In another bowl combine the sugars, egg, milk, oil, orange zest, and chutney. All the mixing can be done by hand w/a wooden spoon.

4. Add the dry ingredients to the liquid mixture and stiff until just combines. The batter should be lumpy.

5. Pour the batter into the prepared pan. Bake for 1 hour and 15 minutes, till a tester comes out clean.

6. Let bread cool in the pan on a rack for 10 minutes, remove, cool on a rack till serving time.

7. With an electric mixer, beat the cream cheese till fluffy. Add sugar and curry, beat till smooth and serve on bread.
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FAILPROOF POPOVERS
  • 1 cup milk
  • 1 cup flour
  • 2 eggs
  • 1/2 teaspoon salt
  • 6 COLD greased custard cups
    (I use a muffin pan with large cups)
Put all ingredients in a bowl. Stir until blended. Disregard lumps. Pour into COLD well greased custard cups (or muffin pan). Fill half full. Place in COLD oven. Set the oven for 450 degrees and set time for 30 minutes. DON'T PEEK.....
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FRENCH TOAST MARNIER
  • 2 fresh naval oranges, peeled, sectioned, and seeded
  • 2/3 C orange juice
  • 1 large egg
  • 3 egg whites
  • 1/3 C low-fat milk
  • 1/3 C orange-flavored liqueur (GM, Cointreau, or Triple Sec) or 1 tsp. orange extract
  • 3 Tbs. sugar
  • 1 Tbs. freshly grated orange peel
  • 1/4 tsp. salt
  • 1 loaf unsliced French bread or country-style bread
  • 6 Tbs. pure olive oil
  • assorted fresh berries
  • confectioners' sugar
  • maple syrup, warmed
Put orange segments and orange juice in food processor; process 1 minutes. Add egg, egg whites, milk, liqueur, sugar, orange peel and salt; process 1 minute. Cut bread into slices 1" thick and place in shallow dish. Pour egg mixture over bread. Let stand at room temp until saturated, about 5-10 min., turning once.

Heat 3 Tbs. oil in large skillet over medium-high heat. Add 1/2 of bread slices and cook turning once, until golden-brown, about 4 minutes per side. Remove to serving platter, keep warm. Repeat, using remaining oil and bread. Top w/berries, sugar and syrup.
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GREEN-CHILI CORN BREAD
  • 3 poblano chilies (about 7 ounces total)*
  • 1 C yellow cornmeal
  • 1 C all purpose flour
  • 1/4 C sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 C (packed) grated extra-sharp cheddar cheese (about 4 ounces)v 1 cup buttermilk
  • 2 large eggs
  • 1/4 C (1/2 stick) unsalted butter, melted, cooled
*Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.		 Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and chop chilies.

Preheat oven to 400°F. Butter 9 x 5 x 2 3/4-inch metal loaf pan. Whisk cornmeal and next five ingredients in medium bowl to blend. Stir in cheese. Whisk buttermilk, eggs and butter in another medium bowl to blend. Add egg mixture to dry ingredients and stir just until blended. Mix in chilies. Transfer batter to prepared pan.

Bake bread until deep golden brown on top and tester inserted into center comes out clean, about 45 minutes. Cool in pan on rack 10 minutes. Turn bread out onto rack and cool completely. (Can be prepared 2 weeks ahead. Wrap in foil; freeze. Unwrap and thaw at room temperature.) Makes 1 loaf.

Bon Appétit
December 1998
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MAPLE CORN BREAD
  • 3 boxes of cornbread mix
  • 1 can creamed corn
  • 8 oz. sour cream
  • 1 egg
  • up to ˝ c. milk, half-and-half or evaporated milk
  • *real* maple syrup
Grease (using oil only, not butter) a 13 x 9" pan, place it in the oven, and preheat to 400 degrees. In a bowl, combine cornbread mix, creamed corn, sour cream and egg. Add enough milk to create a paste-like texture, and once the oven has heated to 400 degrees, take out the pan and pour in the mixture. Return pan to the oven for about 20 minutes. Remove the pan again and drizzle the maple syrup over the top. How much maple syrup you use is up to you, but don't go overboard. Return the pan to the oven and bake for another 10 - 20 minutes, or until golden at the edges.
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MONKEY BREAD
  • 4 cans of Grands biscuits (NOT buttermilk) cut into quarters
  • 1 C sugar
  • 4 tsp. cinnamon
  • 4 Tbs. (or 1/4 C) dark Karo syrup
  • 1/2 C margarine
  • 1 C chopped nuts
Melt margarine; pour half in the bottom a Bundt pan. Sprinkle with nuts. Put sugar and cinnamon in a plastic bag and coat a few quartered biscuits at a time. As they are coated, drop them into the Bundt pan, evenly distributing them throughout. When all the pieces are in, pour the rest of the margarine over the top, then pour the Karo syrup over the top. Sprinkle the rest of the cinnamon & sugar over all.* Bake at 350 degrees for 40 minutes**. Remove from pan immediately.

* I found that after coating all the pieces, I still had over 1/2 C sugar left. It seemed WAY too much sugar to add all the rest, so I only sprinkled a little over the top instead of adding it all.

**The rolls that are closer to the middle were still doughy after 40 minutes, and I don't think it was because of my lousy oven. Check before you take it out by poking at the rolls near the middle. They should be cooked, not doughy. As I found out the hard way, once you remove this mess from the pan, it ain't going back in again!
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PIZZA WITH CARAMELIZED ONIONS AND GORGONZOLA CHEESE
  • 3 Tbs. Olive oil
  • 5 C coarsely chopped red onions
  • 4 C thinly sliced leeks (about 4; white and pale green parts only)
  • 2/3 C dry red wine
  • 1/3 C balsamic vinegar
  • 1/3 C very finely chopped prosciutto
  • 2 Tbs. Finely chopped fresh basil
  • 1/4 tsp. cayenne pepper
  • 2 10-oz. Fully baked think pizza crusts*
  • 8 oz. Gorgonzola cheese, crumbled
  • 1 Tbs. Minced fresh rosemary
Heat oil in heavy large pot over medium heat. Add onions and leeks and sauté until tender, about 20 minutes. Add wine and vinegar. Cook until most of liquid evaporates and onions are brown, stirring frequently, about 20 minutes longer. Mix in prosciutto, basil and cayenne. Season to taste with salt and black pepper. (Can be made 2 days ahead. Cover and refrigerate).

Preheat oven to 450 F. Place pizza crusts on 2 large baking sheets. Spoon onion mixture evenly on top of crusts, leaving 1" border around edges. Sprinkle with cheese and rosemary over onions.

Bake pizzas until cheese melts and begins to brown and crusts are crisp and golden, about 12 minutes. Cool on baking sheets 5 minutes. (makes 2 pizzas)

*I would personally buy pizza dough from an Italian deli or bakery and bake it myself in the oven before-hand (on my Pampered Chef pizza stone, of course).

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POPOVERS
  • 1 1/4 C flour
  • 1/4 tsp. salt
  • 3 large eggs
  • 1 1/4 C milk
  • 1 Tbs. Butter, melted
  • 2 Tbs. Butter, cut into 6 even pieces
Oil popover pan. Preheat over to 400 and set rack in middle of oven.

Preheat popover pan in oven about 2 minutes. Blend flour, salt, eggs, milk and melted butter until the mixture is the consistency of heavy cream, about 1 to 2 minutes. Place 1 small piece of butter in each cup and place pans back in the oven until butter is bubbly - about 1 minute. Fill each cup half-full with batter and bake about 20 minutes. Reduce temperature to 300 and continue baking 20 minutes. Makes 6 popovers.
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SMOKED SALMON HASH WITH RED POTATOES AND FENNEL
  • 10 large red-skinned potatoes (about 3 pounds), each cut into 8 wedges
  • 5 Tbs. bacon drippings (from about 12 bacon slices)
  • 1 1/2 tsp. fennel seeds
  • 1 C chopped onion
  • 1 C chopped fennel bulb
  • 1 red bell pepper, cut into strips
  • 6 oz. thinly sliced smoked salmon, cut into strips
  • 2 Tbs. chopped fresh parsley
  • 1 Tbs. chopped fresh tarragon
  • 1 Tbs. chopped fresh dill
  • 1 Tbs. distilled white vinegar
  • 6 to 12 large eggs
Preheat oven to 400°F. Toss potatoes with 3 tablespoons bacon drippings and 1/2 teaspoon fennel seeds in large bowl. Season to taste with salt and pepper. Spread potatoes in single layer on heavy large baking sheet. Roast until tender, tossing occasionally, about 55 minutes.

Meanwhile, heat 2 tablespoons bacon drippings in heavy large skillet over medium-high heat. Add onion, chopped fennel and 1 teaspoon fennel seeds. Sauté until vegetables are almost tender, about 7 minutes. Add bell pepper and sauté until vegetables are tender, about 5 minutes longer. Transfer vegetables to large bowl.

Add potatoes, smoked salmon and herbs to vegetable mixture; toss to combine. Season to taste with salt and pepper. Transfer hash to platter and tent with foil to keep warm.

Add vinegar to large skillet of simmering water. Crack eggs into water. Simmer until eggs are softly cooked, about 3 minutes. Using slotted spoon, remove eggs from water, drain briefly and place atop hash. Serves 6.

Bon Appétit
December 1996

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WELSH RABBIT
  • 1/4 tsp. paprika
  • 1/2 tsp. dry mustard
  • 1 or 2 dashes cayenne
  • 2/3 C beer
  • 1 1/2 to 2 tsp. Worcestershire
  • 1 lb. sharp cheese
  • crisp toast or Eng. muffin
In skillet, mix paprika, mustard, and cayenne. Stir in beer and Worcestershire. Place over low heat. When beer is hot, crumble cheese in and stir. Serve over muffins.
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ZUCCHINI BREAD
  • 3 C shredded zucchini (about 3 medium)
  • 1 2/3 C sugar
  • 2/3 C vegetable oil
  • 2 tsp. Vanilla
  • 4 eggs
  • 3 C all-purpose or whole wheat flour
  • 2 tsp. Baking soda
  • 1 tsp. Salt
  • 1 tsp. Ground cinnamon
  • 1/2 tsp. Ground cloves
  • 1/2 tsp. Baking powder
  • 1/2 C coarsely chopped nuts
  • 1/2 C raisins, if desired
Heat oven to 350. Grease bottoms only of 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 or 9 x 5 x 3. Mix zucchini, sugar, oil, vanilla, and eggs in large bowl. Bake 60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves; remove from pans. Cool completely before slicing. Wrap tightly and store at room temperature up to 4 days. Also freezes very well. Makes 2 loaves.

Source: Betty Crocker's 40th Anniversary Edition Cookbook
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