Cook of the Week: Jeannie Butts recipes

Lauren Wood | Buy at photos.djournal.com An Aebleskiver pan.

Lauren Wood | Buy at photos.djournal.com
An Aebleskiver pan.

Aebleskiver

11⁄2 cups buttermilk

4 eggs, separated

1⁄4 cup sour cream

1 teaspoon baking soda

3⁄4 teaspoon baking powder

1⁄2 teaspoon salt

13⁄4 cups all-purpose flour

Combine buttermilk, egg yolks, sour cream, soda, baking powder, salt and flour. Beat egg whites and fold into mixture. Put oil in each cup of an Aebleskiver pan, or oil a pancake griddle. Pour batter into cups of pan (or pour onto griddle and cook like pancakes) and cook until lightly browned. If using an Aebleskiver pan, turn with a knitting needle. If using a griddle, flip with a spatula. Serve with jelly or syrup.

Corn Soufflé

1 small onion, diced

1⁄2 green bell pepper, diced (optional)

1 stick butter or margarine

1 can whole kernel corn

1 can cream-style corn

1 (8-ounce) package corn muffin mix

3 eggs

1 cup sour cream

1 can cream of chicken soup

1 cup grated Cheddar cheese

Brown onion and bell pepper in butter. Drain half the liquid from the whole kernel corn. Add corn and creamed corn to onion mixture. Combine muffin mix with eggs and mix well. Add to corn mixture. Stir in sour cream, soup and cheese. Pour mixture into a greased 2-quart casserole. Bake at 350 degrees for 40 to 60 minutes or until set.

Danish Puff

Dough

1 stick butter

1 cup water

1 teaspoon almond flavoring

1 cup all-purpose flour

3 eggs

Topping

1 stick butter

1 cup all-purpose flour

2 tablespoons water

Icing

Powdered sugar

Melted butter

Milk

For the dough, bring butter and water to a boil. Remove from heat and add almond flavoring. Stir flour in quickly to prevent lumping. Add eggs, one at a time, stirring well between each addition until dough is smooth. Divide in half and spread in two rectangles on a cookie sheet.

For the topping, cut butter into flour. Add water. Roll between two pieces of plastic wrap into two long rectangles. Place on top of two rectangles of dough. Bake at 350 degrees for 1 hour.

For the icing, combine powdered sugar with a little melted butter and a small amount of milk until drizzling consistency. Drizzle over the top of the puffs.

Apple Pie

Crust

11⁄4 cups all-purpose flour

1⁄3 cup canola oil

1⁄2 teaspoon salt

2 tablespoons cold water

Filling

3 Gala apples, peeled and sliced

2 Red Delicious apples, peeled and sliced

1⁄2 cup Splenda

1 teaspoon cinnamon

3 tablespoons butter

Topping

1 stick butter

1 cup all-purpose flour

1⁄2 cup brown sugar

For the crust, combine flour, oil, salt and cold water and work into a dough. Roll out into a thin circle and fit into a pie pan.

Layer sliced apples (always use two different kinds of apples) in bottom of crust. Sprinkle with Splenda and cinnamon. Dot with butter.

For the topping, cut butter into flour and add brown sugar. Mixture will be crumbly. Pile on top of filling and bake at 400 degrees for 1 hour.

Chicken Enchiladas

1 whole chicken

3 cans cream of chicken soup

1 to 2 small cans green chilies

1 onion, chopped or grated

10 flour tortillas, torn in pieces

2 cups sour cream

2 cups shredded Mexican cheese, divided

2 cups shredded Cheddar cheese, divided

Cook chicken, remove meat from bones and chop into bite-size pieces. Combine chopped chicken, soup, chilies, onion, torn tortillas, sour cream, 1 cup Mexican cheese and 1 cup Cheddar cheese. Spoon mixture into a greased 9×13-inch casserole. Top with remaining cheeses. Bake at 350 degrees for 1 hour or at 325 degrees for 11⁄2 hours.

Popcorn Balls

2 sticks butter, melted

11⁄3 cups sugar

1⁄2 cup light corn syrup

1 teaspoon vanilla

12 cups popped corn

11⁄2 cups peanuts or pecans (optional)

Combine butter, sugar and corn syrup in a large microwave-safe bowl. Bring to a boil and boil for 2 minutes. Add vanilla. Pour mixture over popped corn and stir. Add nuts if using. Use buttered rubber gloves to form into balls.