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Favorite Recipes
 We'll be adding new recipes
from time to time!

Tunnel of Fudge Cake
 A grand winner in a national baking contest!
Very rich and moist with a buttery flavor.

 Ingredients:

Cake: 1 3/4 cups butter or margarine, softened 1 3/4 cups granulated sugar 6 eggs 2 cups powered sugar 2 1/4 cups all purpose flour 3/4 cup cocoa 2 cups chopped walnuts*

Glaze: 3/4 cup powered sugar 1/4 cup cocoa 1 1/2 to 2 tablespoons milk

Preparation:
 Heat oven to 350 degrees. Grease and flour 12 cup Bundt Pan. In large bowl beat margarine and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add powdered sugar; blend well. By hand, stir in remaining cake ingredients until well blended. Spoon batter into prepared pan; spread evenly. Bake at 350 degrees for 58-62 minutes**. Cool upright in pan on cooling rack 1 hour, invert onto serving plate. Cool completely. In small bowl, combine glaze ingredients until well blended. Spoon over top of cake, allowing some to run down sides. Store tightly covered. 16 servings. *Nuts are essential for the success of the recipe.

**Since this cake has a soft tunnel of fudge, ordinary doneness test cannot be used. Accurate oven temperature and baking time are critical. High Altitude - Above 3500 feet; Increase flour to 2 1/4 cups plus 3 tablespoons.


Danish Pancake Balls (Aebleskiver)
 Notes: Serve the warm pancake balls with butter and jam or dusted with powdered sugar. To make filled aebleskiver, add about 1/2 teaspoon jam to the batter in each cup just before you make the first turn. Serve the pancake balls as they are cooked, or keep warm in a napkin-lined basket until all are ready. The batter can also be cooked on a lightly buttered griddle over medium heat to make light, tender pancakes. For mile-high baking, reduce the baking powder to 2 1/2 teaspoons.

Ingredients:

  • 1 1/4  cups  all-purpose flour
  • 3  tablespoons  sugar
  • 2 3/4  teaspoons  baking powder
  • 1/4  teaspoon  ground cardamom or ground cinnamon
  • 1/4  teaspoon  salt
  • 1  large egg
  • 1  cup  milk
  • About 2 tablespoons melted butter or margarine
Preparation:

1. In a bowl, mix flour with sugar, baking powder, cardamom, and salt. In a small bowl, beat egg to blend with milk and 2 tablespoons butter. Add liquids to dry ingredients and stir until evenly moistened.

2. Place an aebleskiver pan over medium-low heat. When pan is hot enough to make a drop of water dance, brush pancake cups lightly with melted butter and fill each to slightly below the rim with batter.

3. In about 1 1/2 minutes, thin crusts will form on bottoms of balls (centers will still be wet); pierce the crust with a slender wood skewer and gently pull shell to rotate the pancake ball until about half the cooked portion is above the cup rim and uncooked batter flows down into cup. Cook until crust on bottom of ball is again firm enough to pierce, about another minute, then rotate ball with skewer until the ridge formed as the pancake first cooked is on top. Cook, turning occasionally with skewer, until balls are evenly browned and no longer moist in the center, another 10 to 12 minutes. Check by piercing center of last pancake ball added to pan with skewer--it should come out clean--or by breaking the ball open slightly; if balls start to get too brown, turn heat to low until they are cooked in the center. Lift cooked balls from pan and serve hot (see notes). Repeat to cook remaining batter.



Basic Krumkake Recipe (with variations)
 Krumkake are light and crisp. Serve them plain or dusted with powdered sugar. Also, they can be easily shaped while still hot off the iron and formed into a cone, cylinder, or even a cup, and filled with whipped cream or even ice cream or any other filling. To keep them crisp, store them in an airtight container.

Ingredients:

    • 4 eggs
    • 1 1/2 cups all-purpose flour
    • 1 cup sugar
    • 1/2 cup (approx. 1 stick or 1/2 pound) butter or margarine, melted and cooled
    • 2 tablespoons corn starch
    • 1/2 teaspoon vanilla extract
    • 1/2 teaspoon cardamom seed

Preparation:

Beat eggs and sugar, but do not over beat. Add cooled melted butter or margarine, vanilla extract, and cardamom seed.

Sift flour and corn starch; add to egg mixture.

Batter will have a dough-like consistency. Use a spoon to place batter on krumkake maker grid, slightly behind the center of the center of the pattern; when the krumkake iron lid closes, it will push the dough forward slightly.

 

Variations:

Chocolate Krumkake Recipe:
Additions
  • 3 tablespoons cocoa
  • 3 tablespoons sugar
Add cocoa and sugar to the basic krumkake recipe. If desired, you may substitute chocolate flavoring instead of the vanilla and cardamom flavorings.

Swirl Krumkake Recipe:
Make one basic krumkake recipe and set aside. Make one chocolate krumkake recipe. Optionally, add three drops of red food coloring to the chocolate recipe batter. Drop 1/2 teaspoon of basic batter and another 1/2 teaspoon of chocolate batter onto the center of each krumkake maker grid pattern.

Almond Krumkake Recipe:
Substitutions
  • 1 tablespoon almond extract or 2 tablespoons Amaretto
    • replaces vanilla extract and cardamom flavoring
Ingredients: Additions
  • 1 cup finely chopped or ground almonds



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