Aebleskiver (Four Recipes from Petra) by frick

[BakerAunt]

Aebleskiver
Submitted by frick on November 05, 2010 at 2:47 pm

Doughnut-like Danish specialty cakelet
Yield: 12
Source: Petra
Aebleskiver or Ebleskiver
From Sweet Celebration

Aebleskiver Pan (#68632) see catalog

Recipe I: Easy-to-do Aebleskiver

1/2 pkg. yellow cake mix
1 cup water
1 egg
1/4 cup flour
Butter or margarine
Confectioners' sugar

Combine cake mix, water, egg and flour. Blend on low speed. Beat two minutes at medium speed. Place a small amount of butter or margarine in each cup of Aebleskiver Pan. Heat pan slightly; fill cups 2/3 full with batter. Cook until bubbly; turn carefully with fork and finish baking on the other side. Remove from pan and place on paper towels. Sprinkle confectioners' sugar on top. If desired, serve with
sweetened lingonberries.

Recipe II: Danish Ebleskiver - Swedish cook book

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

Beat egg yolks. Add sugar, salt and milk; then add flour, soda and baking powder which have been sifted together. Last, fold in stiffly beaten egg whites. Place small amount of shortening in each depression of ebleskiver pan and fill 2/3 full of dough. Place a small teaspoonful of apple sauce on top of dough, then barely cover apple sauce with a few drops of dough. Cook until bubbly; turn carefully with fork and finish baking on other side. Serve with butter and maple syrup, jam or brown sugar. NOTE: Avoid spilling apple sauce in cups as this will cause the ebleskiver to stick. Fresh apple or prune slices may be substituted for apple sauce.

Recipe III: Family Favorite Aebleskiver

3 cups prepared biscuit mix
2 Tbsps. salad oil
1 1/2 cups milk
1 egg

Add salad oil, milk, and egg to biscuit mix and beat until smooth. Bake as directed above.

Recipe IV: Standard Aebleskiver

2 cups cake flour
4 eggs, separated
1/2 tsp. salt
1 Tbsp. sugar
1 tsp. baking powder
1/4 cup melted shortening
2 scant cups milk

Beat egg yolks; add sugar. Sift dry ingredients and add alternately with milk. Fold in beaten egg whites. Bake as described in recipe above in Aebleskiver pan.
Enjoy - Petra

comments

Submitted by gardengal 007 on Thu, 2011-10-06 06:40.
Since YOU mention Lingon berries, can you tell me what they taste like? I've just seen/heard on WED. 10/5/11 Dr. OZ TV SHOW, about them being THE best source of all things antioxidants*!* You know, say blueberries and many other fruits are loaded with same, well apparently, Lingon berries leaves them IN THE DUST**!** Tis the king of the Antioxidant Fruits! I realize they come from Sweden, Holland, around & about that area of our Planet and we don't know much about them here in USA, hence my ask about flavor, and, if you have ways to use them in baking, I'd be ever so grateful*!* SINCERELY YOURS, REBECCA*

Submitted by iasteel on Tue, 2012-09-25 17:04.
Lingonberries are most similar to cranberries, of the readily available fruits. A bit smaller.

Submitted by sqeekynana on Sat, 2012-09-29 16:30.
Regarding lingonberries, they are on the menu at IKEA in their restaurant. You may also take some home from their grocery store, opposite the check out. IKEA are global and you can google for the one near you. It is worth the trip at any distance.

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