Copied By: LEHEY_GREG @ESSG SENT: 87-11-23 19:21 FROM: STOBING_CHUCK @MKT TO: LEHEY_GREG.COSIG @ESSG SUBJECT: COSIG: Help quick, Danish Evelskiva (sp?) My ethnic background is half Danish. My grandmother was full Danish and every holiday made Evelskiva (spelling uncertain). After she passed-on my mom gave me the special pans used for making them. They are round, black iron made by my danish great grandfather, in Niles Canyon California in the late 1800's. That is just about 40 miles east of silicon valley. The pan has six holes in it, like someone took a tablespoon and scooped out the iron. My problem; my grandmother took her receipe to the grave (I am sure she is laughing at this very moment) She would heat up her house the night before so that her yeast would rise, and make dozens of these terrific pastries for us to eat. Typically there is an apple piece in the center of the batter, and then you dip it in powdered sugar. She also put prunes in the center, (sounds bad but tastes great, real sweet fruit). Can anyone help me with a receipe ??? By the way the cardiman (sp ?) seems to be a difficult ingredient to get correct. Thanks for the help. Chuck Stobing Copied By: LEHEY_GREG @ESSG SENT: 87-11-24 18:15 FROM: MCMANIS_LISA @TSII TO: STOBING_CHUCK @MKT CC. DL.COSIG @ESSG SUBJECT: COSIG: Help quick, Danish Evelskiva (sp?) Hi Chuck, This is from Sunset's brunch book and they spell is aebleskiver. It doesn't sound exactly like what you are looking for because it has no yeast, apples, or prunes. You could probably add apple or prune pieces after you put the batter into the cup. I've never tried these since I don't have the special pan that is needed. Good luck. --lisa ------------------------ TEXT ATTACHMENT ---------------------------- SENT: 87-11-24 18:11 FROM: MCMANIS_LISA @TSII Aebleskiver (Danish Pancake Balls) 1 1/4 c flour 1 egg, beaten 1/2 t salt 1 c milk 2 1/4 t baking powder 3 T butter, melted and cooled 2 T sugar powdered sugar 1/2 t ground cardamom or cinnamon fruit jam or preserves In a medium bowl, sift flour with salt, baking powder, sugar, and cardamom. In a small bowl, combine egg, milk, and 2 T of the butter; add to flour mixture and stir until blended and smooth. Place a seasoned aebleskiver pan over medium heat until water sprinkled in pan sizzles. Brush each cup lightly with some of the remaining butter. Fill each cup about 2/3 full with batter. In about 30 seconds, a thin shell forms on the bottom of each pancake ball. Stick a slender wooden or metal skewer into baked portion and gently pull shell almost halfway up, so unbaked batter flows out. Continue to rotate each pancake ball about every 30 seconds as the shell begins to set, pulling up the baked shell to let remaining batter flow out into the cup. After about four turns, the ball should be almost formed and you can turn it upside down to seal. Continue baking, rotating the balls frequently until they are an even golden brown and skewer inserted in center comes out clean. With skewer, lift balls from pan when baked. Repeat with remaining batter. Serve immediately, or keep warm for as long as 30 mintues in a bun warmer or cloth-lined basket on an electric warming tray. WHen ready to serve, dust with powdered sugar. Break each ball in half, fill with jam, and eat out-of-hand. Makes 12 to 15 pancake balls. Copied By: LEHEY_GREG @ESSG SENT: 87-11-24 22:43 FROM: PERRAULT_JAN @CTS TO: DL.COSIG @ESSG SUBJECT: COSIG:DANISH EBLESKIVER Chuck Here's the recipe we always use. It does not call for yeast but it is very good. My mom used the applesauce only once, it guess it was to hot for us as she hasn't used it since. I can image it would be good though. Hope this is nearly as good as grandmas. ------------------------ TEXT ATTACHMENT ---------------------------- SENT: 87-11-24 22:43 FROM: PERRAULT_JAN @CTS DANISH EBLESKIVER 2C buttermilk 1 tsp baking powder 2C flour 1/2 tsp salt 3 eggs (separated) 1 tsp baking soda 2 tsp sugar Applesauce Beat egg yolks; add sugar, salt and milk. Then add flour, baking soda, and baking powder which has been sifted together. Last fold in stiffly beaten egg whites. Place small amount of fat in each cup of the cake pan and fill to 2/3 full of batter. Place about a teaspoon of applesauce on top of batter, then barely cover applesaue with a little amount of batter. Cook until bubbly then turn with fork (fondue fork works wonderfully) and finish baking on other side. Serve with butter, maple syrup or jam. NOTE: Avoid spilling applesauce in cups as this will cause ebleskiver to stick. Serves 4-6 people