Aebleskivers

I purchased an Aebleskiver Pan from a local Kitchen Store a year ago. I'd been using a pre packaged mix to make the Aebleskivers.
I recently found a cast iron Aebelskiver pan at an antique mall.
I realized that I wanted to use a batter from scratch.

They're a Danish type pancake cooked in the shape of a ball.
They're cooked on a stovetop.
Batter is poured into the well and traditionally included bits of Apple inside.

After pouring 1/2 of the batter in each well, you can add a small amount of jam and cover with remaining batter.

We have filled them with:
Nutella
a piece of Chocolate
Lemon Curd
Peanut Butter
You can customize them to your own taste

Here's the recipe:

2 Egg Whites
2 C Flour
2 tsp Baking Powder
1 TBS Sugar
1/2 tsp Baking Soda
1/2 tsp Salt
2 Egg Yolks
4 TBS Butter, melted
2 C Buttermilk
Vegetable Oil for the well of the pan

Beat Egg Whites with an electric mixer until they hold a peak, set aside

Mix:
Flour
Baking Powder
Salt
Baking Soda
Sugar
Egg Yolks
Butter
Buttermilk
Beat until smooth and then fold in the Meringue.

Put 1 TBS of Oil in each well
Pour in 2 TBS of Batter in each well
As soon as they bubble around the edge, flip them with a wooden skewer or a spoon
Keep turning until cooked well

Enjoy!
Peace in the Kitchen!

Crock Pot Vegetarian Cashew Chicken

4 - Quorn brand Chicken Breasts or Chicken Tenders
1/4 C Flour
1/2 tsp Pepper
1 TBS Vegetable Oil
1/4 C Soy Sauce
2 TBS Rice Wine Vinegar
2 TBS Ketchup
1 TBS Brown Sugar
1 Garlic Clove , minced
1/4 tsp Red Pepper Flakes
1/2 C Raw Cashews

Combine Flour, Pepper and Garlic Powder in a Zip Lock Bag
Add the Chicken and shake to coat.

Heat Oil and brown the chicken about 2 minutes.
Place in a Slow Cooker.

In a Bowl, combine:
Soy Sauce
Vinegar
Ketchup
Sugar
Ginger Powder
Red Pepper Flakes

Pour over the Chicken and cook on low for 3-4 hours
Add the Cashews, stir
Serve over Rice

Enjoy!
Peace in the Kitchen!

Vegetarian Chicken Pot Pie

I love chicken pot pie and here's a Vegetarian version.

Here's what you'll need:

1 - 9" Deep Dish Pie Pan

2 - 9" Deep Dish Unbaked Pie Crusts.

Quorn brand makes Vegetarian Chicken Breasts and Chicken Tenders which could easily be added to make a Vegetarian Chicken Pot Pie.  You'll need 1 pound, cut into pieces. Or the following recommended 

Quorn Meatless Chicken:

1 Pound of Quorn Meatless Diced ChiQin Pieces Sautéed in Olive Oil until browned. 

I have to count CARBS so I have the OPTION of making this and Baking it in a Casserole Dish without a Crust.

You'll need 2 Bags to get 1 Pound.

Dice all of the vegetables about the same size ( a small dice) so they cook evenly.

1 C diced Carrot
1 C Frozen Peas

1 C Diced Potato, peeled.
1 C Celery, thinly sliced
1/3 C Onion, finely chopped
1/2 C Butter
1/3 C Flour
1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Celery Seed
1/4 tsp Garlic Powder
1 3/4 C Vegetarian Chicken Broth or Vegetable Broth
2/3 C Milk
2 - 9 inch Deep Dish Unbaked Pie Crusts

in a saucepan:
Carrots
Peas
Potato
Celery
Cover with water, boil, cook for 15 minutes
Remove, drain and set aside

In a large skillet:
Saute Onion in butter until soft, about 5 minutes
Stir in:
Flour
Salt
Pepper
Celery Seed
Garlic Powder Cook 2 minutes

Slowly stir in the Broth
Add Milk
Reduce the heat and simmer until thick, about 5 minutes
Remove from heat and fold in the Vegetables and Chicken Pieces.

Roll out one of the crusts and place it in the bottom of a 9" Pie Pan
Pour in the mixture
Roll out the second Crust and place on the top
Seal the edges and cut slits in the top with a paring knife.

Bake 30 - 35 minutes at 425 degrees on a foil lined baking sheet

Remove from the Oven and transfer to a Cooling Rack.

Cool 10 minutes

Enjoy!
Peace in the Kitchen!

The Melting Pot of Mennonite Cookery

The collection of recipes reached far back into the history of cooking of each of the ethnic groups of which Switzerland, South Germany and the Netherlands were the major backgrounds.

The melting pot of recipes, however, really originated in West Prussia which at times belonged to Germany and at other times to Poland and ultimately into Russia.

Some of the Swiss and South German Mennonites, Amish and Hutterites spread to Russian Poland and Russia.
My wife's family roots go back to Russia.

When Catherine the Great allowed the Mennonites to move out of Russia, they took their wheat with them and continued moving westward.
My wife's ancestors took their wheat to Kansas, found the best region that had soil similar to that of their native land and began farming.

Along with that wheat came the recipes of the food that the Russian Mennonite farmers cooked.
When I was first introduced to my relatives in Kansas, in a Mennonite/Amish community, I was interested in the way of life and the food that was placed on the table at each meal of the day.

I have come away with an appreciation of how simple, yet important mealtime was to the Mennonite/Amish families.
Everything on the table came from the land and the community that they farmed.
One of the best stories that I remember my wife telling me is that she never had sliced bread on the farm.
I  was raised on sliced bread and food that was processed, boxed, or canned.
The idea of making something from scratch had never been part of my upbringing.

When I began traveling to other countries, I realized how important food was to each diverse community in the world. It's personal and it's deep rooted in the history of a place and it's people.

I will continue to post recipes from the Melting Pot of Mennonite Cookery Book, recipes that I grew up with and more of my original ones.

Enjoy!
Peace in the Kitchen!

Never Fail Pie Dough

I know that my wife makes the best pie dough.
It's her family recipe that is never fail.
I know that the pies we get at the Mennonite/Amish Restaurant have an amazing crust.

Here is the recipe from the Melting Pot of Mennonite Cookery Book.

Add 1tsp  of salt to 2 C flour
Take out 1/2 C of this mixture and add 1/4 C water to it
To the remainder of the flour, add 2/3 C of shortening or lard (at room temperature) and blend well
Combine the two mixtures and mix well
This is enough for a top and a bottom for 1 pie

It's not complicated, it doesn't say anything about ice cold water.
It doesn't talk about the process or refrigeration.
Make it and see what you think.

Enjoy!
Peace in the Kitchen!

Mennonite Apple Pudding

1 C Sugar
1/4 C Butter
1 Egg 1/2 tsp each of Baking Soda,Salt and Cinnamon
1 C Flour
1/4 tsp Nutmeg
1/2 tsp Vanilla
2 C Diced Apples
1 C chopped Walnuts

Cream first 3 ingredients well.
Add sifted dry ingredients and beat.
Add apples and nuts.
Put into greased dish.
Bake about 40 minutes.

Enjoy!
Peace in the Kitchen!

Mennonite Funeral Pie, otherwise known as Raisin Pie

This recipe comes from the Melting Pot of Mennonite Cookery

The beginning of the recipe actually refers to this pie as, Funeral Pie.

I understand that. When we talk about making Iced Tea, we say that it has to taste like Church Tea.
I hope there are others who also understand that!

We often eat at a Mennonite/Amish Restaurant in Kansas when we visit our family. We actually order our Pie before anything else, just to make sure we get our favorite kind, before it's gone by the time we finish eating...... true story!
The waitress recommends it.

My personal favorite and my father in law's is Raisin.

Raisin Pie:
Soak 1C raisins for 2 hours, drain

Combine:
1 1/2 C Sugar
4 TBS Flour
Beat 1 Egg and add to the mixture
Add Juice and rind of 1 Lemon and 1/4 tsp Salt.
Add 2C Water and stir well.
Cook over Hot Water in a Double Boiler for 15 minutes
Cool
Put into unbaked Pie Shell.
Cover with strips of pastry in a criss-cross design.
Bake at 450 degrees for 10 minutes, then lower heat to 350 degrees.
Bake for another 30 minutes.

So I'll have to ask before I make this if the Raisins are cooked with the mixture.
I'l do some research on that and check back to update the recipe.

I found out that the Raisins should be cooked with the mixture in the double boiler.

Enjoy!
Peace in the Kitchen!