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Aebleskivers
(Holiday Edition 1995)

In order to make this delicious Scandinavian specialty, you will need a little cast iron skediver skillet, sold in our Kitchen Niche, or at specialty kitchen stores.

3 cups milk
¼ cup butter
1 oz. yeast
¼ cup milk
¼ tablespoon cardamom powder
3 cups flour
4 eggs
1 tablespoon sugar
Pinch of salt
Cooked apples or jam

Heat milk and butter until butter is melted. Sift the flour into a bowl, add half of the butter/milk mixture and beat thoroughly. Add salt, sugar and eggs, one at a time. Mix well. Dissolve the yeast in ¼ cup milk. Then add to remaining butter/milk mixture. Add butter/milk mixture and cardamom powder to batter. Stir well.

Cover and let rise for 1 hour. Heat iron skediver. Spray each mold with non-stick spray, then pour a tablespoon of batter in each one. A small piece of cooked apple or a teaspoon of jam may be added after the Aebleskivers have cooked for a moment. Turn them with a fork while they are still soft in the middle and cook golden brown on both sides. Serve warm sprinkled with sugar or powder sugar.

Sausage Garlic Bread
(Valentine Edition 1999)

1 package classic white bread mix
1 can (12 oz.) beer or seltzer
1 garlic clove, minced
1 small onion, chopped
1 cup cooked, crumbled and drained Italian sausage
1 tablespoon olive oil (for brushing loaf)

In a large bowl, combine garlic, onion and crumbled sausage. Add content of package. Add beer or seltzer. Mix well. Follow directions on bread package for baking instruction. 15 minutes before baking is complete, brush loaf with olive oil. Repeat 5 minutes before removing loaf from oven.

Winter Corn Scones
(Winter Edition 1997)

2/3 cup sour cream
1 egg
¼ cup butter or margarine
1 package Corn Scone mix
1 or 2 teaspoons flour (if needed)
2 tablespoons melted butter for glazing

Preheat oven to 400 ° F. Combine sour cream and egg; beat well. Set aside. Pour scone mix into large bowl. Using a fork or pastry blend, cut butter into mix until mix resembles coarse crumbs. Make a well in the center; add sour cream mixture and stir until moistened. Be careful not to over mix. Dough should not be sticky. If it is, add extra flour and gently knead ten times. Form a ball. Place dough on greased baking sheet. Pat down into an 8” circle, ½” thick. Cut out 12 pie-shaped wedges, separate them slightly. Bake for 12 to 16 minutes, or until lightly browned. Remove from oven. If desired, brush with melted butter. Serve warm. Yield: 12 scones

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