Tuesday, December 29, 2015

Canine Caper or Criminal Intent - YOU be the Judge

Hi - Abby the Labrador here.  Mom made aebleskivers - little Danish pancakes, eaten regularly at Christmas in Denmark.  The cookpan she got from Santa Paws looks like this. . .
. . .and you use a knitting needle or wooden skewer to turn them as they cook to form the round shape.  They're scented with vanilla and cardamom and they are like little soft, fluffy balls of goodness,especially with a yummy golden syrup, powdered sugar, and blackcurrant preserves. She'll put the recipe in the comments if anyone asks for it.

I'm really glad Mom didn't count the ones on the plate.
Not that I'd do anything like that.

For more mug shots from the Howl-i-Daze festivities this week go see


and


Abby "Legs" Lab - Rehabilitated (maybe) Counter Surfer

12 comments:

  1. Hey LEGS... ummmmm sorry... I meant to say ABBY.... those thingys look DELIGHTFUL... However, I am SURE that they needed a Food Taster to ENSURE they were SAFE fur your mom and dad to devour... and who better to serve in that capacity than... YOU?
    You are SO thoughtful and CAREFUL where your peeps are concerned... they must be WILDLY PROUD of you. I know I (Frankie Furter) am...

    Lookin forward to our New Year's Eve Date.... Just sniffin... UMMMMMM I mean SAYin

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  2. We were trying to remember if charges were dropped and we were thinking they were!

    Your Pals,

    Murphy & Stanley

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  3. Without photographic evidence we can't believe that Abby would do such a thing.

    ReplyDelete
  4. BOL....too funny!!!
    Smileys!
    Dory, Jakey, Arty & Bilbo

    ReplyDelete
  5. Hari OM
    My word Abby, if indeed you had sampled the goodies, it was surely only with good intent - as FF says, no point letting the peeps find out that they are disgusting without proper testing!!! Hugs and wags, YAM-aunty xxx

    ReplyDelete
  6. Hey Abby!
    Wow, those look delish and who could blame you for tasting a little smackerell of them! I think maybe I need to study your technique or take lessons from you because I'd love to counter surf. That's where the bestest foodables live. BOL
    Grr and Woof,
    Sarge, Police Commish

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  7. Oooh, those DO look yummy. There's MORE than enough to share. Your momma shouldn't be so stingy!

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  8. no dog can resist to surf on the counter with that delicious snacks... I would eat them all, no matter what my mother will say :o) Happy New Year to You :O)

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  9. Who wouldn't want to snarf up those delicious looking yum yums?

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  10. For my friend B. - who asked for the recipe. It only takes a batch to get the hang of turning then and the timing. We cut the recipe in half for the two of us and can have it on the table in less than 15 minutes. Serve the traditional way with powdered sugar and fruit, or Americanized with syrup.

    Makes 24-26, serving 2-4.

    Ingredients
    1 1/4 cups all-purpose flour
    3 tablespoons sugar
    2 3/4 teaspoons baking powder
    1/4 teaspoon ground cardamom
    1/4 teaspoon salt
    1/8 teaspoon of Penzey's Vanilla
    1 large egg
    1 cup milk
    2 tablespoons melted butter

    Preparation
    In a bowl, mix flour with sugar, baking powder, cardamom, and salt. In a small bowl, beat egg to blend with milk, vanilla and then VERY slowly while whisking, drizzle in the 2 tablespoons of melted butter butter. Add liquids to dry ingredients and stir JUST until evenly moistened. (there may be some small lumps in the batter)

    Place an aebleskiver pan over medium-low heat. When pan is hot enough to make a drop of water do the hustle on it (about 350/360 degrees) brush pancake cups lightly with melted butter (or spray with PAM) and fill each to slightly below the rim with batter (a 1/8 cup measure is perfect for this). Do not fill to the top or you'll have a mess when you turn them.

    In about 1 and 1/2 minutes, thin crusts will form on bottoms of balls (centers will still be wet); pierce the crust with a slender wood skewer (knitting needles work great) 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 2-3 minutes (depending on the type of pan, such as teflon, it make take a couple extra minutes but with a good seasoned cast iron the total cooking time for each batch should be about 4-5 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.

    If you want to make filled ones, add a half a teaspoon of jam or a small spoonful of cooked sausage to the batter just before you make your first turn.

    ReplyDelete
  11. For my friend B. - who asked for the recipe. It only takes a batch to get the hang of turning then and the timing. We cut the recipe in half for the two of us and can have it on the table in less than 15 minutes. Serve the traditional way with powdered sugar and fruit, or Americanized with syrup.

    Makes 24-26, serving 2-4.

    Ingredients
    1 1/4 cups all-purpose flour
    3 tablespoons sugar
    2 3/4 teaspoons baking powder
    1/4 teaspoon ground cardamom
    1/4 teaspoon salt
    1/8 teaspoon of Penzey's Vanilla
    1 large egg
    1 cup milk
    2 tablespoons melted butter

    Preparation
    In a bowl, mix flour with sugar, baking powder, cardamom, and salt. In a small bowl, beat egg to blend with milk, vanilla and then VERY slowly while whisking, drizzle in the 2 tablespoons of melted butter butter. Add liquids to dry ingredients and stir JUST until evenly moistened. (there may be some small lumps in the batter)

    Place an aebleskiver pan over medium-low heat. When pan is hot enough to make a drop of water do the hustle on it (about 350/360 degrees) brush pancake cups lightly with melted butter (or spray with PAM) and fill each to slightly below the rim with batter (a 1/8 cup measure is perfect for this). Do not fill to the top or you'll have a mess when you turn them.

    In about 1 and 1/2 minutes, thin crusts will form on bottoms of balls (centers will still be wet); pierce the crust with a slender wood skewer (knitting needles work great) 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 2-3 minutes (depending on the type of pan, such as teflon, it make take a couple extra minutes but with a good seasoned cast iron the total cooking time for each batch should be about 4-5 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.

    If you want to make filled ones, add a half a teaspoon of jam or a small spoonful of cooked sausage to the batter just before you make your first turn.

    ReplyDelete

Welcome to The Book of Barkley. This blog was created for more memories of Barkley as well as updates on Abby the Senior rescue Lab,who we adopted in 2014.

Stop in and say hello. 100% of book sales are donated to animal rescue organizations across the U.S. and Canada and Search Dog Foundation. If you have a non-profit animal organization and would like autographed copies of the book for fundraisers or a blog post featuring your organization please contact me at cliodna58@gmail.com