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Full Online Book HomeLearning KitchenEthnic_misc - Danish Ebleskiver
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Ethnic_misc - Danish Ebleskiver Post by :jhanley Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1805

Click below to download : Ethnic_misc - Danish Ebleskiver (Format : PDF)

Ethnic_misc - Danish Ebleskiver

2 cups buttermilk
2 cups flour
3 eggs, separated
1 tsp. baking powder
1/2 tsp. salt
1 tsp. baking soda
2 Tbsp. sugar

Beat egg yolks. Add sugar, salt and buttermilk, then add flour, soda and baking powder which have been sifted together. Last, fold in stiffly beaten egg whites.

Place a small amount of shortening in each depression of Ebleskiver Pan and fill 2/3 full of dough. Place a small teaspoonful of applesauce on top of dough, then barely cover it with a few drops of dough.

Cook until bubbly; turn carefully with a fork and finish baking the other side.

NOTE: avoid spilling apple sauce as it will cause the ebleskiver to stick

Easy Ebleskiver

1/2 pkg. yellow cake mix
1 cup water
1 egg
1/4 cup flour

Combine all. Blend at low speed. Beat 2 minutes at medium speed. Make ebleskiver as above.
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Ethnic_misc - Danish Pancakes  (ebleskivers ) Ethnic_misc - Danish Pancakes (ebleskivers )

Ethnic_misc - Danish Pancakes  (ebleskivers )
This recipe requires a special pan called an ebleskiver pan which is usually found in gourmet shops. It is a Danish pancake. usually enough for 6 people. 2 tbsp. sugar 1/2 tsp. salt 2 cups buttermilk 2 cups flour 1 tsp. soda 1 tsp. baking powder Beat egg yolks until light. Add sugar, salt and buttermilk and mix well. Add flour, soda and baking powder. Beat egg whites until stiff and fold into batter. In the ebleskiver pan place small amount of Crisco into each cup and fill 2/3 full with batter. Cook until bubbly, then turn carefully with fork and

Ethnic_misc - Danish Christmas Porridge (julegroed) Ethnic_misc - Danish Christmas Porridge (julegroed)

Ethnic_misc - Danish Christmas Porridge (julegroed)
4 cups of milk good teaspoon of butter cup of washed white rice 1/2 cup of thick cream an almond 1/4 cup of sugar a pinch of cinnamon powder Using a large saucepan, heat milk until boiling. Add butter, then rice and turn down the heat. Cover lid and let rice simmer slowly and gently for an hour, or until all the milk is absorbed and swollen up. When cooked, place in bowl and fold the cream and the almond. Serve in small bowls sprinkled with sugar and cinnamon.