MaryJane’s Cast Iron Kitchen: 110 recipes by MaryJane Butters, EPUB, 142364803X

September 5, 2017

MaryJane’s Cast Iron Kitchen by MaryJane Butters

  • Print Length: 224 Pages
  • Publisher: Gibbs Smith
  • Publication Date: September 5, 2017
  • Language: English
  • ISBN-10: 142364803X
  • ISBN-13: 978-1423648031
  • File Format: EPUB

 

”Preview”

Table of Contents

 

Author’s Note

 

Section 1 Breakfasts

Heart-shaped eggs in a blanket

Dutch Baby

Mini Dutch Babies

Savory Dutch Baby

Mushroom Ragout Breakfast

Ham, Mushroom & Asparagus Mini Quiches

Pesto Muffins

Ham Muffins

Bacon & Egg Cups

Basic Aebleskiver

Cherry Aebleskiver

Chocolate Aebleskiver

Canadian-Bacon Mini Quiches

Almond Waffles

Savory Potato & Buckwheat Waffles

Cabbage & Fennel Hash

Hash-Brown Patties

Sausage, Zucchini & Hash-Brown Biscuits

Savory Strata

Sweet Strata

Maple Cream Syrup

Roesti (Swiss Potato Cake)

Giant Cinnamon Roll

 

 

Section 2 Lunch & Sides

Prosciutto & Polenta Stuffed Mushrooms

Sausage & Cheddar Meatballs

Eggplant Parmesan Rounds

Steamed Brussels Sprouts

Roasted Chicken & Squash With Herbed Honey Mustard

Chicken Puffs With Onion Sauce

Swiss-Chard Gratin

Chicken, Bacon & Swiss Hand Pies

Spinach Dip With Panbread Bites

Parmesan & Garlic Single-Serve Brunch Potatoes

Sour Cream & Chive Single-Serve Scalloped Potatoes

Dutch-Oven Scalloped Potatoes

Sliders

Biscuit Buns & Burger Binder

Caramelized Onion & Swiss Sliders

Taco Sliders

Veggie Sliders

Sloppy-Joe Sliders

Smoked-Salmon Sliders

Spicy Sausage & Gravy Sliders

Garlic & Cheddar Sliders

Steak & Blue-Cheese Sliders

Tortillas

Fried Pot Stickers

Sweet-Corn Casserole

Skillet Corn Bread

Healthy Corn Doggies

 

 

Section 3 Breads & Soups

Buttermilk Biscuits

Sprouted-Grain Buttermilk Biscuits

Cherry-Pie Freezer Jam

Breadsticks

Cheesesticks

Herb & Parmesan Monkey Bread

Red-Pepper Marinara

Sweet-Potato Rolls

I -Might-Die-Tomorrow White Bread

Momma Butters’ Fried Scones

Carrot Bread

Carrot Muffins With Cream-Cheese Filling

Chicken & “Dumplings”

Ham & Lima-Bean Soup

Hearty Meatball Soup

Old-Fashioned Chicken Noodle Soup

French Onion Soup With Croûtes

Comfort Crepes

Comfort-Crepes Filling

Spinach Artichoke Filling

 

 

Section 4 Main Entrees

Pot Roast

Coffee Chili

Coffee Pot Roast

Spaghetti Pie

Easy Skillet Lasagna

Meatloaf Patties

Chicken Fajitas

Potato, Chicken & Bacon Casserole

Biscuit & Chicken Skillet Pie

Pastor’s Pie

Baked Polenta With Brussels Sprouts and Mushrooms

Asparagus & Mushroom Quiche With Potato Crust

Beef, Zucchini & Polenta Mini Casseroles With Marinated Broccoli Sprouts

Skillet-Roasted Chicken With Potatoes & Tarragon

Fried Chicken

Creamy Grilled Chicken & Rice Casserole

Pizza Crust With Roasted Peppers & Summer Squash

Deep-Dish Pizza

Creamy Chicken Single-Serve Pot Pie

Chorizo & Red Bean Single-Serve Pot Pie

Chicken & Cream Mexicana

Coconut Curry Chicken Couscous

Pan-Seared Steaks With Pomegranate Mushroom Sauce

Garlic Smashed Potatoes

Ham Dinner on the Half Peel

Mac & Cheese

Beef & Broccoli Stir Fry

Sesame Orange Chicken Legs

Pork Fried Rice

 

 

Section 5 Sweets & Desserts

Mini Apple Pies

Triple-Berry Cobbler

Nectarine & Sour-Cream Wedge Cake

Plum Pound Cake

Maple Sticky Buns

Cinnamon Sugar Knots

Crispy Sugar Bowls

Caramel-Apple Cinnamon-Roll Wreath

Strawberry Rhubarb Pie With Italian Meringue

Butter-Cookie Pie Crust

Rhubarb Raspberry Pandowdy

Peanut-Butter Skillet Brownies

Griddle Ginger Cookie

Baked Peaches

Baked Churros

Skillet S’mores

Blueberry Muffins With Coconut Lemon Topping

Baked Bread-Pudding Apples

Pecan Crust Sweet-Potato Pie

No-Bake Apricot Almond Thumbprints

Raspberry Lemon Single-Serve Crisp

Pineapple Blueberry Single-Serve Cobbler

Buttermilk-Biscuit Apple Pie

Apple-Pie Filling

 

 

Cast-Iron Restoration & Maintenance

 

Question & Answer

 

Resources

 

Life on the Farm

 

Acknowledgments

Brief History of Cast Iron

 

 

About the Author

 

Metric Conversion Chart

 

 

Author’s Note

 

 

Let me guess. You’ve shied away from cast iron because someone spooked you with the words “well-seasoned.” Or maybe “rust.” Perhaps you thought you needed non-stick cookware just-in-case. If so, I’m here to put a few cast-iron myths to rest and get you started on the road to legendary.

Unlike modern cookware, there isn’t much that can ruin cast iron. I dare say we could probably circle the Earth with the discarded high-tech, non-stick pans that were accidently overheated and ruined forever. Or scratched and scarred because special tools weren’t used. With scratch-proof cast iron, you merely start over, giving it a new surface. “Good as new again” might be something your great-granny said more than once about the very skillet you have sitting in your attic.

The women of my family brandished cast iron the way a farmer brandishes a pitchfork. My mother’s oversized campfire griddle was a source of pride whenever her kids came back to camp carrying a mess of fish they’d caught.

And no doubt, her kitchen skillet, capable of simmering deer steaks in home-canned tomatoes ’til they were forktender, gave her yet another boast. “Swiss steak,” she’d proclaim after first braising the venison in bacon fat. And her chicken dumplings, fried scones, and raspberry pandowdies were the stuff legends are made of.

 

 

In the late ’20s, Granny Rita took my mother, Helen, and my aunt, Dorothy, to the outback in a gas-powered carriage. Back then, you didn’t worry about the weight of your suitcase; you worried about the weight of too much cast iron—three sizes of skillets, one waffle iron, two griddles, two Dutch ovens, a couple of saucepans, and a fire iron.

 

 

And no doubt, I inherited my mother’s passion for catching fish.

But more important, I inherited her cast iron that she inherited from her mother, and my daughter will someday inherit from me, and her daughters … on and on. See what I mean? Legendary. It’s not just cookware, it’s Annie Oakley. Daniel Boone. In a league of its own, no other cookware can come anywhere close to giving you chicken so crisp you’ll never think nuggets again or a pot roast so fall-apart tender that no matter how you dice it, you won’t be needing to slice it. Or a Dutch baby so perfectly stand-up crisp around the edges yet silky soft in the middle, the lyrics to “Cry Like a Baby” get stuck in your head.

 

 

Come on in and apron up. I’m much obliged to be introducing you to your future life partner.

But first, in honor of the outdoorsy clan I come from, I want to head outdoors for a few pages before kitchen duty takes us back inside.

Who doesn’t love sitting around a campfire?

 

Chimeneas and fire bowls are good alternatives if you don’t have a place for an outdoor fire pit. A heavy-duty, cast-iron campfire tripod works best with an open bowl.

 

 

Or eating a campfire meal?

I contend people bond better without a roof over their heads. And because I’m always on the lookout for dinners that get everyone involved, pie irons allow each person to make and bake her or his own meal. Now, don’t let the “pie” part of these cast-iron devices mislead you. For under $20 each, you can buy waffle, dog ’n’ brat, bread ’n’ biscuit, panini, round hamburger (I use it to roast chicken breasts), and even square “just about anything including toasted pecans” pie irons for your evening escapades, PieIron.com.

 

 

My favorite quick campfire treat is to load my square pie iron with a peanutbutter, banana, and chocolate-bar sandwich. After I unload the warm, gooey goodness onto a plate, I top it with vanilla ice cream.

 

 

Old-fashioned waffle irons were designed for use with wood cookstoves by removing one of the round top plates so the base of the iron is in direct contact with the fire. But they can also be used outdoors by tucking campfire coals under the lower compartment. The top part of the waffle iron is designed to swivel and turn above the heat for browning on both sides. Make sure your waffle iron is hot and well-oiled before pouring in the batter. Never place it in open flames. And don’t open the iron too soon to peek. When you start to smell the aroma of waffles wafting through the air, they’re done.

 

 

A camp Dutch oven has three legs and a flanged, snug-fitting lid so it can be set on a bed of hot coals and then loaded with hot coals on top—an outdoor convection oven! It can be used for baking, stewing, and roasting.

 

 

Pssst. Don’t stop with cookware. How about a cast-iron truck bed? (top)

Cast-iron tractor seat stool? (right)

Cast-iron boot puller? (bottom)

 

 

Or how about a cast-iron, claw-foot, outdoor bathtub?

 

 

Cast-iron backyard sink?

 

 

Can you imagine your great-granny’s grin about now?

 

 

Section 1

Breakfasts

 

 

Heart-Shaped Eggs in a Blanket

 

To serve up some love for breakfast, butter a slice of bread on both sides and set aside. Over low heat, preheat a 101/2”-round cast-iron griddle. Once griddle is hot, brush with 1 t melted butter. Place bread on griddle and toast for 1–2 minutes on each side, or until golden brown. Set aside. Lightly butter the inside of a metal, heart-shaped cookie cutter, place on griddle, and crack an egg inside. Once egg is cooked, remove cutter and egg from griddle using a spatula. Remove egg from cookie cutter, and use cookie cutter to cut a heart shape from center of toast. Place fried egg in center of toast; sprinkle with salt and pepper.

 

 

Dutch Baby

 

I’ve made at least one Dutch baby I’ll never forget. I was working for the Forest Service while living 27 miles from the end of a dirt road in the heart of the Selway-Bitterroot Wilderness. One of the airplane pilots who brought in supplies and food staples surprised me with a dozen fresh eggs, butter, and two cold beers on ice. I drank the first one while stoking my woodstove and warming up my trusty cast-iron skillet. It seems odd to me now, but a Dutch baby and a cold beer was the best lunch I’d eaten in a long while.

MAKES: 4 SERVINGS

3 T butter

4 eggs

1/2 cup flour

1/2 cup milk or coconut milk

2 T honey

1 t almond extract

1/4 t salt

powdered sugar

maple syrup

 

Preheat oven to 425°F.

 

In an 8” cast-iron skillet over medium heat, melt butter and distribute evenly. Remove skillet from heat and set aside.

 

In a medium bowl, beat eggs. Add flour, milk, honey, almond extract, and salt; beat until blended but still somewhat lumpy.

 

Pour batter into skillet and bake until puffy on the edges and golden brown, about 15 minutes.

 

Using a fine-mesh sieve, sprinkle with powdered sugar and drizzle with maple syrup.

 

 

Make it gluten free: Replace flour with white rice flour.

 

 

8” Cast-Iron Skillet

 

 

Mini Dutch Babies

 

Single-serve Dutch babies ensure that everyone gets plenty of yummy crust. I’ve served them to B&B guests with butter, sliced bananas, chopped walnuts, and maple syrup before, but my powdered-sugar/lemon-squeeze topping gets a 5-star review every time.

MAKES: 7 MINI DUTCH BABIES

3 T butter

4 eggs

1/2 cup flour

1/2 cup milk or coconut milk

1/4 t salt

1/8 t ground nutmeg

powdered sugar

fresh lemon juice

 

Preheat oven to 425°F.

 

Evenly divide butter between cups of a cast-iron mini-cake pan. Place pan in hot oven for 2–3 minutes to melt butter. Remove from oven, brush butter over bottom and sides of each cup; set aside.

 

In a medium bowl, beat eggs. Add flour, milk, salt, and nutmeg; beat until blended but still somewhat lumpy.

 

Evenly divide batter between cake-pan cups, place pan on a large baking sheet (to catch any drips), and bake until puffy on the edges and golden brown, about 15 minutes.

 

Using a fine-mesh sieve, sprinkle with powdered sugar and squeeze fresh lemon juice over the top.

 

 

Cast-Iron Mini-Cake Pan

 

 

“Lemon tree very pretty, and the lemon flavor is sweet…”

—Brazilian Folk Song

 

 

Make it gluten free: Replace flour with white rice flour.

 

 

Savory Dutch Baby

 

I have a soft spot for savory breakfasts, and this Dutch baby with caramelized onion sauce offers a nice twist on a classic cast-iron dish. The savory-yet-sweet flavor of the onion sauce is a perfect match for the puffy, creamy Dutch-baby base, and greens add a peppery crunch.

MAKES: 4 SERVINGS

 

 

Caramelized Onion Sauce:

 

2 T olive oil

1 yellow onion, peeled, quartered, and sliced

1 T flour

2 T white wine

1/2 cup beef broth

1/2 t fresh thyme

1/8 t salt

 

 

Dutch Baby:

 

3 T butter

4 eggs

1/2 cup flour

1/2 cup milk or coconut milk

1/4 t salt

watercress

 

Make sauce: Preheat oil in a medium skillet over medium heat; add onion slices, coating evenly. Cover and cook 15 minutes, stirring occasionally. Remove cover; reduce heat to low. Continue cooking, stirring occasionally, until onions release their sugar and begin to caramelize and turn golden brown.

 

Add flour to onions and mix well. Add wine, cook for 30 seconds, and add beef broth. Continue to cook until sauce has thickened; stir in thyme and salt. Remove skillet from heat and set aside.

 

Make Dutch baby: Preheat oven to 425°F.

 

In an 8” cast-iron skillet over medium heat, melt butter and distribute evenly. Remove skillet from heat and set aside.

 

In a medium bowl, beat eggs. Add flour, milk, and salt. Beat until blended but still somewhat lumpy.

 

Pour batter into skillet and bake until puffy around the edges and golden brown, about 15 minutes.

 

Top with sauce and watercress.

 

 

8″ Cast-Iron Skillet

 

 

Mushroom Ragout Breakfast

 

This breakfast dish has it all—creamy polenta and rich, flavorful mushroom ragout, topped with eggs baked right in the sauce. It can also be made the night before, then popped in the oven the next morning for a fuss-free breakfast—just make sure to allow a few extra minutes of cooking time so it comes out of the oven piping hot.

MAKES: 4 SERVINGS

 

 

Mushroom Ragout:

 

2 T butter

1-1/2 lbs crimini mushrooms, quartered (about 6 cups)

3 garlic cloves, peeled and minced (about 1 T)

2 T white wine

1 15-oz can tomato sauce

1 14.5-oz can diced tomatoes

1/2 t fennel seed, lightly crushed

1/4 t salt

1/2 t pepper

1/4 t crushed red pepper

4 eggs

 

 

Polenta:

 

3 cups milk

1 cup dry polenta

2-1/2 ozs goat cheese (about 1/4 cup)

1 oz Parmesan cheese, shredded (about 1/4 cup)

1/4 cup fresh parsley, minced, plus more for serving

1 T fresh lemon juice (about 1 lemon)

1/2 t salt

1/4 t pepper, plus more for serving

 

Preheat oven to 400°F. Generously butter a 10” square cast-iron baking pan.

 

Make ragout: Melt butter in a large skillet over medium heat. Add mushrooms and garlic; cook, stirring frequently, until mushrooms are tender (about 10 minutes).

 

Add wine to skillet, cook for 30 seconds, and add tomato sauce, diced tomatoes (including liquid), fennel, salt, pepper, and crushed red pepper. Reduce heat to low and continue to simmer, stirring occasionally, for 20 minutes.

 

While ragout is cooking, make polenta: In a medium saucepan over medium heat, bring milk to a simmer. Whisk in polenta and continue to simmer, whisking frequently, until thickened. Add cheeses, parsley, lemon juice, salt, and pepper; mix well.

 

Add polenta to prepared baking pan and smooth out top. Top with mushroom ragout.

 

Make four divots in ragout, each large enough for 1 egg. Crack an egg in each divot, loosely cover baking pan with foil, and bake for 30 minutes. Remove foil and bake an additional 10–12 minutes, or until eggs are set. Just before serving, garnish with parsley and pepper.

 

 

10” Square Cast-Iron Baking Pan

 

 

Ham, Mushroom & Asparagus Mini Quiches

 

I love the simplicity of single-serve dishes—especially if I’m feeding a crowd. In addition to simplifying the serving process, these mini quiches also bake up in less time than a traditional quiche, which leaves more time for enjoying company over coffee.

MAKES: 6 MINI QUICHES

 

 

Crust:

 

1-1/3 cups flour, plus more for dusting

1/4 t salt

9 T cold butter

3 T cold water

 

 

Filling:

 

2 t butter

3 crimini mushrooms, halved and sliced (about 3 T)

3 asparagus spears, sliced (about 1/4 cup)

1-1/2 ozs cooked ham, finely diced (about 1/4 cup)

3 eggs

2 t milk

1/8 t salt

1/8 t pepper

1 T shredded cheddar cheese

 

Make crust: Combine flour and salt in a medium bowl or food processor. Cut in butter until mixture resembles coarse crumbs. Sprinkle in water and blend just until dough forms. Shape into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.

 

Preheat oven to 400°F. Lightly butter a 6-cavity cast-iron muffin pan.

 

On a lightly floured surface, roll the dough to 1/8 “ thickness. Cut dough into 6” circles and line prepared muffin pan cavities with dough. Shape edges, if desired. Bake for 12–15 minutes, or until outer edges turn golden brown.

 

Make filling: In a medium skillet, melt butter; cook mushrooms and asparagus for about 3 minutes. Remove from heat and stir in ham. Divide filling evenly between shells.

 

In a medium bowl, whisk eggs, milk, salt, and pepper together. Divide egg mixture evenly between shells. Top each quiche with cheese and bake at 400°F for 18–20 minutes, or until eggs are set.

 

 

6-Cavity Cast-Iron Muffin Pan

 

 

Vintage Cast Iron

 

 

Muffins, cornbread, cupcakes, mini quiches, and more … your cast-iron muffin pan is a can’t-live-without-it kitchen staple. I have four vintage muffin pans; two have six cavities like the one above and two have 11 cavities for larger batches.

 

 

Pesto Muffins

 

These muffins fill the house with an intoxicatingly delicious pesto aroma. Once they’re out of the oven and barely cool enough to eat, they often disappear before my eyes—they’re that good.

MAKES: 6 MUFFINS

2-1/2 ozs extra-sharp Cheddar cheese, shredded (about 2/3 cup)

3 ozs feta cheese, crumbled (about 1/3 cup)

1/4 cup walnuts, coarsely chopped

1/3 cup pesto

1/2 cup buttermilk

1 egg

2 T butter, melted

1/4 t fresh lemon juice

1 cup flour

1-1/4 t baking powder

1/4 t salt

 

Preheat oven to 375°F. Line a 6-cavity cast-iron muffin pan with paper liners.

 

In a small bowl, combine cheeses, walnuts, and pesto.

 

In a small bowl, whisk together buttermilk, egg, melted butter, and lemon juice.

 

In a medium bowl, combine flour, baking powder, and salt. Add buttermilk mixture to flour mixture and stir just until blended.

 

Using as few strokes as possible, fold in cheese mixture.

 

Spoon into paper liners until full and well-rounded. (Mixture won’t rise much during baking, so mound ’em up!) Bake muffins for 22–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

 

 

6-Cavity Cast-Iron Muffin Pan

 

 

“Pounding fragrant things—particularly garlic, basil, and parsley—is a tremendous antidote to depression … Pounding these things produces an alteration in one’s being—from sighing with fatigue to inhaling with pleasure.”

—Patience Gray, cookery author

 

 

Ham Muffins

 

If you’re craving something a little salty with a tangy edge, these muffins are for you. I love the pairing of kalamata olives and ham, and find it hard to resist nibbling on an extra olive or two while mixing up the batter.

MAKES: 6 MUFFINS

Optional: Spice things up a bit by adding 2 T finely chopped fresh poblano pepper and 1/4 t red pepper flakes to the olive mixture.

1/3 cup kalamata olives, chopped (reserve 3 T juice)

3 ozs cooked ham, cut into 1/4” cubes (about 1/2 cup)

2 ozs extra-sharp Cheddar cheese, shredded (about 1/2 cup)

1 t dried rosemary, crushed

1/4 t pepper

1/3 cup buttermilk

1 egg

2 T butter, melted

1/4 t fresh lemon juice

1 cup flour

1-1/4 t baking powder

1/4 t salt

 

Preheat oven to 375°F. Line a 6-cavity cast-iron muffin pan with paper liners.

 

In a small bowl, combine olives, ham, cheese, rosemary, and pepper.

 

In a small bowl, whisk together buttermilk, egg, melted butter, lemon juice, and reserved olive juice.

 

In a medium bowl, combine flour, baking powder, and salt. Add buttermilk mixture to flour mixture and stir just until blended.

 

Using as few strokes as possible, fold in olive mixture.

 

Spoon into paper liners until full and well rounded. (Mixture won’t rise much during baking, so mound ’em up!) Bake muffins for 22–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

 

 

6-Cavity Cast-Iron Muffin Pan

 

 

My vintage hand-held, cast-iron lemon squeezer is a beauty. It features a wooden ball that pushes against the top of the lemon and a beautiful perforated porcelain cup that allows the juice to flow through while holding the seeds.

Did you know? When juicing a lemon, place the lemon half cut-side-down in your squeezer—the ball on the top inverts the lemon half as it squeezes, ensuring you get every last drop of juice without spraying it on you!

 

 

Bacon & Egg Cups

 

These cups embody everything I love about breakfast—crisp bacon, perfectly seasoned hash browns, cheese, and fluffy scrambled eggs, all dressed up with a spoonful of fresh salsa.

MAKES: 6 EGG CUPS

8 ozs frozen hash browns (about 2 cups), thawed

4 ozs sharp Cheddar cheese, shredded (about 1 cup)

3 slices bacon (about 3 ozs), cooked and diced

2 T flour

2 T minced chives

1/4 t salt

1/8 t pepper

6 eggs, divided

salsa (optional)

sour cream (optional)

 

Preheat oven to 400°F. Generously butter a 6-cavity cast-iron muffin pan.

 

In a medium bowl, combine hash browns, cheese, bacon, flour, chives, salt, and pepper; stir to combine.

 

In a small bowl, gently whisk 1 egg and stir into the hashbrown mixture. Evenly divide mixture between prepared muffin cups. Firmly press mixture into the bottom and up the sides of each muffin cavity.

 

Bake for 30–35 minutes or until hash browns begin to turn golden brown. Let cool for 10 minutes.

 

While hash-brown cups are cooling, whisk together remaining eggs. Generously butter a medium skillet and scramble eggs over medium-low heat.

 

Carefully run a dull knife around the inside of each muffin cup to remove from pan. Evenly divide scrambled eggs between hash-brown cups. If desired, serve with salsa and sour cream.

 

 

6-Cavity Cast-Iron Muffin Pan

 

 

Fresh from our (wallpapered) henhouse to yours. What a wonderful surprise when our patterns for both children’s and adults’ egg-gathering aprons sold out the first day we put them up for sale. I mean, who can be without an egg-gathering apron that’s also handy for garden produce, notebook and pencil, hankie, or maybe a baby kitten or two?

 

 

Basic Aebleskiver

 

Aebleskiver are round Danish “puff pancakes”—solid like a pancake or griddlecake, but light and fluffy like a popover. The name means, literally, “apple slices,” and traditional aebleskiver often contained apples. They are such a part of Danish culture that annual Danish celebrations are often called “Aebleskiver Days.”

MAKES: 35 AEBLESKIVER

3 eggs

2 cups buttermilk

1 t vanilla extract

2 cups flour

1-1/2 t sugar

1/2 t salt

1 T baking powder

1 t baking soda

1/2 t pulverized cardamom seeds (about 4 pods)

3/4 cup safflower oil

powdered sugar

 

Separate the egg yolks from the whites into two medium bowls. Beat the yolks with the buttermilk and vanilla; set aside.

 

In a large bowl, combine flour, sugar, salt, baking powder, baking soda, and cardamom; add yolk-buttermilk mixture and stir well.

 

Beat egg whites until stiff. Carefully fold them into the flour mixture without breaking them down.

 

Place a cast-iron aebleskiver pan on the stove over medium heat. Add 1 t safflower oil to each cup and continue heating for a few minutes.

 

With a spoon, fill each cup with batter about 3/4 full. Do not overfill. If the oil is ready, the batter will sizzle when it’s dropped. Reduce heat to low.

 

When the aebleskiver are ready to be turned, they will start to bubble and separate from the sides of the pan. (Be patient—this can take several minutes.) At this point, run a dull knife around the inside edges of the cups to make sure they’re loose enough to turn. Using a knitting needle, chopstick, or knife, rotate each aebleskiver a quarter turn. Let cook for a minute and continue turning until a ball is formed. After each ball is golden brown, remove from pan with a spoon to a serving plate. Repeat steps 5 & 6 with remaining batter.

 

Add powdered sugar to a fine-mesh sieve. Just before serving, dust aebleskiver with powdered sugar and serve with applesauce and preserves or maple syrup.

 

In her newest cookbook, MaryJane Butters offers 110-plus recipes for cooking in cast iron skillets, griddles, Dutch ovens, and other pans.

Step-by-step instructions and beautiful photography accompany recipes such as Asparagus and Mushroom Quiche with Potato Crust, Chicken and Biscuit Skillet Pie, Ham Dinner on the Half Peel, and Rhubarb-Raspberry Pandowdy. The recipes for breads, breakfasts, soups, casseroles, main dishes, pies, and other desserts are sure to satisfy the hungriest of appetites.

Preparing meals in this tried-and-true cookware just got easier with MaryJane’s farmhouse recipes, cooking tips, and cookware care.

MaryJane Butters publishes MaryJanesFarm magazine from her organic farm in Idaho and manages several product lines. This is her seventh book.

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