Ambrosia Fruit
1 can pineapple chunks in light syrup
1/4 cup packed brown sugar
1/2 teaspoon orange peel — grated
2 medium oranges
2 medium apples, unpeeled — diced
1 tablespoon coconut
Drain pineapple, resrving 1/4 cup juice in a saucepan; set pineapple aside. Add brown sugar and orange peel to the juice; heat until sugar dissolves. Peel and section oranges into a large bowl, reserving any juice; add the apples and pienapple. Add pineapple juice mixture and stir gently. Chill. Just before serving, sprinkle with coconut.
Almond Breakfast Round
1 package active dry yeast
1/3 cup warm water (105 to 115)
2 1/2 cups flour
1 cup whole wheat flour
1/4 cup brown sugar — packed
1/2 teaspoon salt
1/2 teaspoon ground nutmeg or cardamom
1/2 cup cold butter
2 eggs — beaten
1/2 cup milk
1/2 teaspoon almond extract
1/2 cup ground almonds
3 tablespoons brown sugar
2 tablespoons sugar
1/2 teaspoon allspice or cardamom
2 tablespoons butter — melted
Milk — optional Coarse sugar — optional
In a small mixing bowl soften yeast in warm water; set aside. In a large mixing bowl, stir together flour, whole wheat flour, 1/4 cup brown sugar, salt, and the 1/2 teaspoon nutmeg (or cardomom). Cut in the cold butter until mixture resembles fine crumbs. Stir in the softened yeast, eggs, milk and almond extract until combined. Cover and refrigerate for 1 to 2 hours or until dough is easy to handle.
For filling: Stir together ground almonds, 3 tablespoons brown sugar, sugar, and 1/2 teaspoon allspice (or cardomom); set aside.
Turn dough out onto a lightly floured surface; divide into 3 portions. Shape each into a ball. Cover and let rest for 10 minutes. Gently roll out each piece of dough to a 10″ circle. Place one circle on a 12″ pizza pan or a large baking sheet lined with greased foil. Brush with half of the melted butter. Sprinkle with half of the filling. Cover with another circle of dough. Brush with remaining butter; sprinkle with remaining filling. Top with the last dough circle.
With kitchen shears or a sharp knife, cut the stack of dough into 12 wedges, cutting to within 1″ of the center. Carefully lift each wedge and turn over twice to create a twist in each piece. Cover with plastic wrap and chill for 2 to 24 hours before baking.
Let stand at room temperature for 20 minutes before baking. If desired, brush with milk; sprinkle with coarse sugar. Bake in a 350 oven for 30 to 35 minutes or until bread sounds hollow when tapped. Cool slightly on foil on a rack. Serve warm. To serve, transfer bread to a serving platter; cut into wedges.
Aebleskivers
3 each egg
2 cups buttermilk
1 teaspoon sugar
1/2 teaspoon salt
2 cups flour
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon cardamom
Beat yolks of eggs with buttermilk.
Mix together sugar, salt, flour, baking powder, baking soda, and cardamom.
Beat egg whites until stiff.
Mix egg yolk-buttermilk mixture with dry ingredients. Add egg whites, carefully folding them in so that they don’t break down.
Heat aebleskive pan. Put 1 tsp salad oil in each hole and fill completely with batter. Let bake until slightly crusty on bottom. Turn slightly with a knitting needle or skewer. Continue cooking, turning the ball to keep it from burning, until the knitting needle comes out clean when stuck in the center.
Serve aebleskive hot with powdered sugar, jam, and jelly.
Notes included with recipe: For those of you who are unfamiliar with aebleskive, it is a baked delight made with a pancake-like batter, cooked in a special pan that turns the aebleskive into a crusty ball, and is known as the “Danish Doughnut.” As you can tell, it is a little difficult to give aebleskive an easy definition other than to tell you that it is good enough to go ahead and order the pans if you are likely to serve breakfasts and brunches to family and friends.
Crunchy French Toast
1 Egg
1/3 c Milk
2 ts Sugar
1/4 ts Cinnamon
1/2 c Flaked coconut
1/3 c Crushed corn flakes
3 tb Butter
4 Slices of white bread
Blend egg, milk, sugar and cinnamon. Mix coconut and cornflakes. Heat butter in a skillet over medium heat. Dip bread in egg mixture, then in corn flakes mixture. Brown in skillet until light golden on both sides, turning once. Serve with maple syrup.
40-Second Omelet
2 eggs
2 tablespoons water
1 tablespoon butter — or 1 teaspoon oil
Beat together eggs and water until blended. In a 10-inch omelet pan heat butter until just hot enough to sizzle a drop of water. Pour in egg mixture. Mixture should set immediately at edges. With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving as necessary. Continue until the egg is set and will not flow.
Fill the omelet with 1/2 cup of desired mixture. With a pancake turner, fold omelet in half. Invert onto plate and serve immediately.