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Habelskivers Recipe

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This recipe for Habelskivers, by , is from The Hart Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kimberlee Roth
Added: Sunday, May 28, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 c flour
2 Tbsp sugar
tsp salt
tsp soda
2 tsp baking powder
4 eggs seperated
1 c buttermilk

1 pkg frozen raspberries

Enough powdered sugar to sweeten and thicken. If they are unsweetened then add a little orange juice as well as the sugar. Mix and taste until it is tart but not sour.

For Crisco mixture used in pan use equal amounts of butter crisco and real butter. You don't need a lot of this.

Directions:
Directions:
Mix dry ingredients. Then add egg yolks and buttermilk. This will be a thick batter. Beat eggs whites until stiff and then fold in. The batter will then start to multiply and foam up a bit.

Heat your cast iron Habelskiver pan (you can find these on the internet. It looks like a frying pan shape with six cup like divets in it) and wipe each cup with a little crisco mix to coat it. Drop about 1/8 c batter or a heaping Tbsp into each cup. They will start to bubble and then with a fork you grab them on the side and flip them over. It is essentially a little ball thay you are trying to cook. The hard part is cooking without burning but enough to cook the middle so it is not doughy. The undone ones still get eaten. Drop the cooked habelskiver in melted butter (1 cube) and then roll them in poowdered sugar 2-3 cups. Top with the raspberry sauce.

Number Of Servings:
Number Of Servings:
7-9 people
Personal Notes:
Personal Notes:
These are a new Hart Lake Pend Orielle tradition. Get a pan and you will LOVE these. They are basically light fluffy powdered donut like things smothered in butter and raspberries. I serve them with eggs and bacon because they are very sweet.

 

 

 

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