Larger Aebelskiver recipe: Michelle Boyd

1 quart buttermilk (plus a little extra)
4 cups flour
6-8 tsp baking powder
2 tsp baking soda
1 tsp salt
4 eggs

Mix buttermilk with flour, adding flour 1 cup at a time. Add baking powder, baking soda, and salt. Add eggs to mixture one at a time. Cook!! Some good items to serve with the aebelskivers are butterscotch syrup, raspberry jam, apple slices, just about anything you can think of!!

Note: This recipe is good for a larger crowd, ie 8- 10 people. It is basically the same as the previous aebelskiver recipe that Ann added earlier on this blog. The first recipe is better for a smaller group, ie 4-6 people. Bascially these recipes kind of depend on how much each person eats!!

Bran Muffins

These are perfect when the weather gets cold you can make up the whole batch and keep the mix in the fridge for up to a month...quicky healthy yummmy muffins!

Mix:
2 C. Nabisoc 100% Bran Buds
2 C. Boiling Water

Let Cool, then add:
2 1/2 C. Sugar
1 C. Margarine softened
5 eggs

Mix in:
1 qt buttermilk
Mix in:
5 c. Flour
4 tsp soda
1 1/2 tsp. Salt
4 C. Kellogs Bran

Bake 350 20-25 minutes

Abelskievers: Danish Round Pancakes- Ann Maas/ Boyds

2+ C. Buttermilk
1/2 tsp Salt
2 C. Flour
1 ts. Baking Soda
4 tsp Baking Powder

Mix together and then add 3 eggs one at a time.

YOU HAVE TO USE AN ABELSKIEVER PAN...GET ONE AT AN OUTDOOR SHOP THAT SELLS DUTCH OVENS. ROUND PAN WITH 6-7 1/2 CIRCLES IN IT.

Bananna Muffins: Melissa Campbell/Ann Maas

Banana Muffins:

6 ripe bananas
2 C. sugar (or Splenda blend)
2 eggs8 TBSP Melted Butter
3 C. wheat flour (or can go half white and half wheat)
2 tsp. salt
2 tsp. baking soda

Preheat oven to 325. Grease pan, mash the bananas and mix with sugar, eggs and butter. Then mix in flour and baking soda. Put in greased muffin tins, bake until golden brown about 10-12 min.

Ann Version: I like to make these for my kids in the mini muffin tins, and pull them out just as tehy are barely turning brown, this means that they are a little moister...Ehre Loves them....and well Benjamin ... I don't know if he even tastes them he eats them soooo fast!

Whole Wheet Pumpkin Muffins: Melissa Campbell/Ann Maas

Whole Wheat Pumpkin Muffins:

2 C. Sugar (or Splenda blend)
1/2 C. vegetable oil3 eggs
1 1/2 C. pumpkin1/2 C. water
3 C. Whole Wheat Flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. cloves
3/4 tsp. cinnamon
1 tsp. nutmeg
1 C. raisins
1 C. walnuts (optional)

Preheat oven to 400. In large bowl, mix together sugar, oil, eggs, pumpkin and water. In a small bowl, mix together flour, baking powder, soda, salt and spices. Add to first mixture and blend together with electric mixer. Add raisins and walnuts. Let stand for a time. Grease mufflin tins, for large tins bake 15 mins. for small tin bake 10 min.