Miscellaneous

Bread and Butter Sticks

• 6 Tbsp. butter

• 2 cups packaged biscuit mix

• 1 Tbsp. granulated sugar

• 1/2 cup milk

1. Preheat oven to 375 degrees F.

2. Melt butter in 13x9 inch pan, in the oven. Remove from oven and set aside.

3. In medium mixing bowl, whisk together biscuit mix and sugar. 

4. Stir in milk with a fork until soft dough forms. Beat vigorously 20 strokes, till stiff but still sticky.

5. Turn dough out onto lightly floured surface. Knead gently 20-25 times.

6. Roll to a 12x8 inch rectangle.

7. With floured knife, cut dough in half lengthwise. Then cut each half crosswise into 16 strips.

8. Dip each strip into melted butter, turning to coat both sides. Arrange strips in two rows.

9. Bake about 12 minutes or until golden brown. Serve warm. 32 breadsticks

Danish Aebleskiver

Growing up, we had Danish neighbors for a time. Mrs. Hansen taught my Mom how to make these wonderful spherical pancakes. On one of our family road trips up to northern California, we stopped in the quaint town of Solvang, where my mother found an aebleskiver pan to take home. Use a long wooden skewer to turn the aebelskivers in the pan.

• 2 cups buttermilk

• 2 cups all-purpose flour

• 3 eggs, separated

• 1 tsp. baking soda

• 1 tsp. baking powder

• 1/2 tsp. salt

• 2 tsp. granulated sugar

• 1 tsp. vanilla

• Vegetable oil

1. When eggs are room temperature, beat egg whites in a bowl until stiff. Set aside.

2. In a large mixing bowl, beat egg yolks until thick and light yellow. Add sugar, salt and milk.

3. In another bowl, whisk together flour, baking soda and baking powder. Gradually mix into the milk mixture.

4. Fold egg whites into batter.

5. Heat aebleskiver pan on stovetop. Place a small amount of oil into each well.

6. When oil is hot, spoon batter into each well and fill 2/3 full. Let cook about 30 seconds. Then using a skewer, gently pull the shell of one of the aebelskivers up the side of the well. Repeat with each one, allowing them to cook a bit in between.

7. Rotate around the pan, turning the aebelskivers, until each one forms a ball shape. Turn the balls in their wells to cook them evenly and keep them from burning. When the skewer inserted in the center comes out clean, remove the aebelskiver to a warm pan. Keep them in a warm oven until the batter is all used up.

8. Serve with butter and syrup or preserves.

9. Optional: When you get the hang of making them, you can place a tablespoon of applesauce in the center of the batter in the well. Carefully turn them so the applesauce doesn't run out into the pan.

Dips

Cold Dips

Lemon Dill Dip

So easy to make and this dip only gets better tasting with a little time. So prepare it a day or so in advance, if you like. Serve with vegetables, chips, fish, etc.

• 1/2 cup sour cream

• 1/4 cup mayonnaise

• 2 Tbsp. chopped fresh dill (or you can use dried dill)

• 1 tsp. lemon juice

• Zest of 1 lemon

• Salt, pepper to taste

1. Mix all ingredients in a small bowl. Cover and refrigerate at least 3-4 hours.  Makes about 3/4 cup.

Spinach Dip

This classic dip is special when served in a hollowed out round loaf of bread. Save the bread you scoop out to dip into the flavorful mixture.

• 1 package frozen, chopped spinach, drained

• 1 cup sour cream

• 1 cup mayonnaise

• 1 package Knorr leek dry soup mix

• 3 green onions, thinly sliced

• 1 can water chestnuts, diced

• 1 round loaf bread, top cut off and hollowed out

1. Mix together all ingredients except the bread. Fill the hollow round loaf with the dip and chill until serving time.

Hot Dips

Artichoke Crab Dip

• 2 cans crab meat, drained

• 2 (14 oz.) cans artichoke hearts, drained and chopped

• 1 tsp. lemon juice

• 1 small bunch green onions, sliced thin

• 1 cup mayonnaise

• 1/2 cup grated parmesan 

• Salt, pepper to taste

1. Preheat oven to 350 degrees F.

2. Stir together all ingredients except parmesan. Pour into a 2 quart oven-proof dish.

3. Bake 15 minutes. Top with grated parmesan. Return to oven and continue baking 15 minutes longer, or until parmesan is melted and mixture is bubbling. Serve with fresh vegetables, chips or french bread.

Buffalo Chicken Dip

• 8 oz. cream cheese, softened

• 1 cup plain Greek yogurt

• 2/3 cup Frank's hot sauce

• 1 1/2 tsp. garlic powder

• 1 1/2 tsp. onion powder

• 1/2 tsp. dried chives

• 1/4 tsp. black pepper

• 1/2 tsp. salt

• 2 cups shredded, cooked chicken

• 2 green onions, thinly sliced

• 8 oz. sharp cheddar cheese (2 cups)

• 4 oz. shredded mozzarella (1 cup)

1. Preheat oven to 375 degrees F.

2. Reserve a small amount of the sliced green onions, cheddar cheese and mozzarella. Set aside.

3. In a large bowl, beat cream cheese until fluffy. Add yogurt and continue beating to incorporate.

4. Mix in hot sauce, garlic powder, onion powder, dried chives, pepper and salt. Mix well.

5. Stir in shredded chicken, green onions, shredded cheddar, and mozzarella. Pour the mixture into a 2 quart baking dish, or a 9 x 13 inch pan.

6. Spread evenly. Sprinkle reserved green onions and cheeses on top.

7. Bake 20 minutes or until cheese is melted and mixture is bubbling and hot. Serve with fresh vegetables, chips and crackers.

Hot Cheese Dip

This melted cheese dip is amazing! In the Pacific Northwest you can find cans of Cougar Gold Cheese produced at Washington State University. It is a hard, sharp cheddar cheese with a ton of flavor. You can substitute any other good, sharp cheddar if it is unavailable in your area.

• 1 tsp. olive oil

• 4 cloves garlic, finely minced

• 1 shallot, finely diced

• 1/4 cup fresh parsley, roughly chopped

• 12 oz. cream cheese, cut into small cubes

• 1/4 lb. shredded sharp cheddar cheese

• 1/2 lb. shredded gruyere cheese

• Dash cayenne pepper

• Salt, to taste

1. Preheat oven to 375 degrees F.

2. In a large pan over medium-high heat, add olive oil. Add shallots and garlic. Sauté 30 seconds just to sweat and open up flavors. Remove from heat and set aside.

3. In a large bowl, combine parsley, cream cheese, cheddar and gruyere. Add shallot mixture and mix well. Season with cayenne pepper and salt.

4. Pour mixture into individual ramekins or a large 2 quart oven-proof casserole dish. Bake 8-10 minutes or until cheese is bubbling.

5. Finish under the broiler a minute or two to carmelize top, if desired. Serve with fresh veggies, chips, or crackers.

Muffins

Bran Muffins

• 3 cups whole bran cereal or unprocessed bran

• 2 cups boiling water

• 1/2 cup vegetable oil

• 2 eggs, slightly beaten

• 2 cups buttermilk

• 1/4 cup dark molasses

• 1 cup raisins

• 2 1/2 cups all purpose flour

• 2 1/2 tsp. baking soda

• 1/2 tsp. salt

• 1 cup granulated sugar

1. In a large heat-proof bowl, mix bran with boiling water. Stir to moisten evenly. Set aside until cool.

2. In another bowl, whisk together flour, sugar, salt and baking soda. Set aside.

3. Add eggs, buttermilk, oil, molasses and raisins to cooled bran mixture, beating until incorporated. Then stir flour mixture in, just until incorporated.

4. Bake muffins now, or refrigerate batter in tightly covered container for up to 2 weeks.

5. Preheat oven to 425 degrees F. Spoon batter into greased muffin wells, filling 2/3 to 3/4 full.

6. Bake 10-15 minutes, until tops spring back when pressed, or until toothpick inserted in center comes out almost clean. Don't overbake. 

2 to 2 1/2 dozen muffins

Wheat Germ Muffins

• 1 1/2 cups all purpose flour

• 1/4 cup granulated sugar

• 2 tsp. baking powder

• 1 tsp. salt

• 1 cup wheat germ

• 1 egg, well beaten

• 3/4 cup milk

• 1/4 cup butter, melted

• 1/4 cup light molasses

• 1/2 cup raisins

1. Preheat oven to 400 degrees F.

2. Whisk together flour, sugar, baking powder and salt in medium bowl. Stir in wheat germ. Set aside.

3. In another bowl, whisk together egg, milk, melted butter and molasses.

4. Add liquid mixture to dry mixture all at once. Stir lightly just until liquid is absorbed. Batter will be lumpy.

5. Spoon batter into 12 greased muffin wells to fill 2/3 full.

6. Bake 18-20 minutes until toothpick inserted in center comes out almost clean. 12 muffins