Petra's Recipes

frick

So far I have found only one of Petra's recipes in my collection. Just Aebleskiver, so here it is.

Aebleskiver

Ingredients

Aebleskiver or Ebleskiver

From Sweet Celebration
Aebleskiver Pan (#68632) see catalog
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.
Danish Ebleskiver - Sweish 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.
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.
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

badge posted by: frick on February 22, 2011 at 7:03 pm in General discussions
tags: pastries
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reply by: carolinorygun on February 23, 2011 at 1:02 am
carolinorygun

I probably have 50 of Petra's recipes, or about that many. What particularly comes to mind are her German breads, her springerle recipes and tips and her contributions to the FAQ on European flours.

Also brianjwood had some of her recipes gathered in his files. I don't know if his recipes were transferred here or not.

I wouldn't feel comfortable re-posting her recipes wholesale, but if someone has a particular request for a recipe they've lost, just give a shout.

Carol

reply by: swirth on February 23, 2011 at 8:37 am
swirth

brianjwood's recipes were all moved and the whole FAQ section was moved, as well. This will take you to the FAQ and there are 2 pages of entries when you click on 'more' in lower right of page.

http://community.kingarthurflour.com/user/1126673

reply by: swirth on February 23, 2011 at 8:40 am
swirth

Here is brianjwood's personal page with recipes:

http://community.kingarthurflour.com/users/brianjwood

reply by: beachdee on February 23, 2011 at 2:01 pm
beachdee

Thanks for posting this info on Petra's recipes.
I also have a few posted in amongst my recipes. I started a discussion in Site Technical Issues a week or so ago asking KAF if it would be possible to get the recipes we've accumulated, into her page here on the NewBC (there is one). Haven't heard Boo back about it, no doubt becuz they have so many HUGE (i.e., bigger) fish to fry already!

reply by: carolinorygun on February 24, 2011 at 1:06 am
carolinorygun

I think eventually things will straighten out and it's possible many issues of concern will have been resolved.

Once there's more sense of "conclusion" members can look at what's here and what's missing (if anything) and then work to fix any remaining deficiencies.

I wish King Arthur had just left the OBC up as an archive until it crashed. No new postings and no obligation to continue to maintain it but additional time for members to retrieve information.

Carol

reply by: frick on February 24, 2011 at 3:25 pm
frick

Doesn't anyone have her email address so that we could ask her permission to post all those recipes?

Does KA know how to contact her?