Saturday, June 18, 2011

A First Fathers' Day Feast:

This is John's first Fathers' Day and to celebrate I told him to pick a special meal he would want me to make.  He explained his love for "Brinner" -- Breakfast for Dinner -- and requested the following menu:

Crepes with fruit and posh syrup
Chocolate Lava for Dessert

Don't worry, we are inviting over my parents and brother and sister-in-law to help us eat all this food, because there will be a TON.  But it was very fun for me to make for the father of my child.  Love you so much, John, and I can't wait to raise our son with you!!  


Aebelskivers are a traditional Danish dish, sort of like donut holes but much better.  You have to have a special pan to make them:
John and I got one of these pans for our wedding and this dish has become a favorite in our home.  John requested them as part of his Father's Day feast.  

{What you need}
2 egg whites
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 tablespoon white sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 egg yolks
  • 4 tablespoons butter, melted
  • 2 cups buttermilk
  • 1 cup vegetable oil for frying
cinnamon and sugar, powdered sugar, or desired toppings

In a glass or metal bowl, beat the egg whites until they hold a firm peak.  Set aside
In a separate bowl, combine flour, powder, sugar, soda, salt, egg yolks, butter, and butter milk, all at once, and blend until smooth.  Gently fold in the egg whites last.

Put about 1 tablespoon of vegetable oil in the bottom of each aebleskiver pan cup and heat until hot. Pour in about 2 tablespoons of the batter into each cup. As soon as they get bubbly around the edge, turn them quickly (Danish cooks use a long knitting needle, but a fork will work). Continue cooking, turning the ball to keep it from burning.


John served his mission in Montreal and loves all things French.  Incidentally, his whole family is in France right now, but we had to stay behind because I could go in to labor at any moment.  So for Father's Day John requested a feast of breakfast food, starring crepes.  So classy and delicious!

{What you need}
4 eggs
2 cups milk
1 1/3 cups flour
2 pinches of salt
3 teaspoons vegetable oil.

Combine all ingredients in a blender and blend until smooth.  Cover and refrigerate for 1 hour.  Heat a skillet over medium-high heat and brush with oil.  Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan with a thin layer of batter.  Cook 2-5 minutes, turning once, until golden.  Repeat.

Serve with fresh cream, strawberries, bananas, powdered sugar, lemon juice, nutella, whatever you like.

Also, I'm looking for a good savory-crepe dish, like one that is filled with chicken salad or something.  If you know of any, please pass them along!!

Wednesday, June 15, 2011

Best Fruit Pizza

This is such a beautiful, refreshing, and delicious summer treat.  It was a major hit at a family function we had this past weekend.  It was inspired by this recipe but I used a completely different frosting--this fruit dip, and made a thicker crust.  It was incredible!!!!

{What you need}
2 c sugar
2 sticks butter, softened
4 eggs
4 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
{for a thinner crust, half all of the above ingredients}
1 large jar marshmallow puff
juice of 1/2 lemon
9 oz. cream cheese
crisco and flour to grease the cookie sheet

fruit topping ideas:
mandarin oranges

Cream the sugar, eggs, and butter.  In a separate bowl sift together flour, salt, powder, and soda.  Slowly add to the sugar mixture and form a soft dough.  Grease and flour the cookie sheet and spread the dough evenly on the sheet.  **This was a little hard for me, for some reason.  I had to grease my hands so the dough wouldn't stick to them.  That helped it be a little easier.**  Bake the crust at 375 for 12 minutes.  Set the sheet aside and cool completely.  Mix the puff, lemon juice, and cream cheese for the frosting.  Right before serving, spread the frosting evenly over the entire crust.  Slice as desired and put your choice of fruit on each slice.  I put strawberries, mandarin oranges, and kiwi on each slice.  It was so gorgeous!!!

Sunday, June 5, 2011

Weekly Menu

Hey guys, check out this week's weekly menu!  Just click on the "Weekly Menu" tab up top under the header on the far right.  Maybe it'll inspire some of your menu choices this week?  Let me know if they do....

Oh, and I was wondering if you could take two seconds to click "follow" if ya haven't already.  I feel lame asking, but it would mean the world to me if ya did.  KTHNXLUVUBY.

Saturday, June 4, 2011

Best Baked Beans

My mom has the best baked beans recipe, hands down.  And now you get to have it, too, just in time for summer barbecues!  The secret ingredient is molasses.  It gives it a sweet and savory flavor, all at the same time.  MMMMmmmmmmmm......

{What you need}
3-30 oz. cans pork and beans    
1/3 cup ketchup
1/3 cup molasses
2 Tablespoons mustard
1/2 medium onion, diced
6 oz. bacon (half a regular package)

In a medium sauce pan, fry up the bacon until it is nice and crispy.  Chop it up into lil' chunks.  In the bacon fat, saute the onion until translucent and fragrant.  Drain.  In a separate sauce pan (or slow cooker), combine beans, ketchup, molasses, and mustard.  Stir in the bacon and onion until evenly mixed.  Heat through on the stove top, stirring constantly, or in the slow cooker on high for about two hours.

(Compliments of Jackie Durrant)

Thursday, June 2, 2011

Maryland Chicken

Another family favorite growing up.  In fact, I've turned "maryland" into a verb.... you can "maryland" chicken, you can "maryland" veggies, you can "maryland" anything, really.  All you need is Krusteaz pancake batter and some oil for frying.

{What you need}
4 chicken breasts, cut in half hamburger style
1 cup prepared Krusteaz pancake batter
2 cups white sauce for gravy
                   4 Tb butter
                    1/2 cup flour
                  2 cups milk
                        salt and pepper
oil for frying
these mashed potatoes

Make sure the chicken breasts are dry and dip them in the pancake batter to coat the entire breast.  Brown the battered chicken breast in 1/2 inch oil on both sides just until it is evenly browned.  Place on a baking sheet and bake for 15 minutes and 350.

For the gravy, melt the butter in a small sauce pan over medium heat.  Add the flour and stir.  Add the milk and keep stirring until the sauce begins to thicken.  Do not boil!!  Salt and pepper to taste, and serve over the chicken and potatoes.

(Compliments of Jackie Durrant)
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