Green Chile Biscuits and Gravy

(From Edible Santa Fe), by Amy White.



    2 C. all purpose flour
    1 T. baking powder
    3/4 t. salt
    6 T. cold unsalted butter cut into small pieces (or 1/3 C. shortening)
    1 C. buttermilk (or milk with juice of half a lemon)


    1/4 lb. sausage
    2 T. flour
    2 C. milk
    1/2 C. chopped green chile
    1/4 C. grated cheddar
    Salt and pepper


  1. Preheat oven to 450F.
  2. Mix flour, baking powder, and salt in a food processor.
  3. Add the butter and pulse a few times until the mixture resembles cornmeal, with a few pea-sized chunks remaining. (If you don’t have a food processor, just cut the fat into the flour mixture with a fork.)
  4. Add buttermilk and pulse until the dough comes together in one large piece. Do not overmix.
  5. On a floured surface, fold dough over 2 or 3 times to bring it together. Gently flatten to about 3/4 inch thick. Cut dough into circles with a can, or 9 even squares.
  6. Place biscuits onto a cookie sheet and bake 15-17 minutes, or until well-risen and golden brown.
  7. Meanwhile, fry the sausage in a large skillet, breaking it up into small pieces with a spatula. (Many locally produced sausages are quite lean – you may need to add a little oil to keep it from sticking.)
  8. Add flour and stir to coat the sausage.
  9. Whisk in milk and cook until just thickened. Stir in green chile and cheese, season with salt and pepper, and remove from heat.
  10. Split biscuits in half and top with gravy. Enjoy the rest of the biscuits with butter and jam.

Edna Mae’s Sour Cream Pancakes

[These are the pancakes that got Neil eating pancakes again. From The Pioneer Woman Cooks]

Makes about twelve 4-inch pancakes

1 C sour cream
7 Tbsp all-purpose flour
1 Tbsp sugar
1 tsp baking soda
1/2 tsp salt
2 large eggs
1/ tsp vanilla extract
maple or pancake syrup

  1. Place an iron skillet or griddle over medium-low heat. You want it to get nice and hot.
  2. Place the sour cream in a medium bowl. It’s the top-secret ingredient. Actually, it’ snot top secret at all. But I like hyperbole. Dump in the flour, sugar, baking soda, and salt.
  3. Stir together very, very gently. I stop short of the mixture being totally combined. You want the pancakes to have some interesting texture.
  4. Whisk the eggs in a separate bowl.
  5. Add the vanilla and stir to combine.
  6. Pour the egg mixture into the sour cream/flour mixture.
  7. Stir together gently. Don’t worry about the mixture being totally combined; a little white and yellow swirling is fine!
  8. Melt about a tablspoon of butter in the skillet. Pour the batter into the skillet 1/4 cup at a time.
  9. Cook for 1 to 1 1/2 minutes, then flip the pancakes over. Cook for another 45 seconds and remove to a plate. Repeat with the remaining batter.
  10. Stack the pancakes as high on a plate as your appetite dictates. See how high you can go– take it on as a perosnal challenge!
  11. Top with plenty of butter and maple syrup and eat to your heart‘s desire.

Marlboro Man’s grandmother Edna Mae spent years cooking daily for cowboys and loves this recipe for sour cream pancakes. They’re lighter than the average pancake, and are impossibly easy to whip up on Saturday morning … or any morning, for that matter.

Aebelskivers and Poffertjes

The 'skiver pan!
So for T’s birthday he was given an aebelskiver pan, from our very good friend Kristine. T LOVES aebleskivers, or however it’s spelled, and was beyond thrilled this morning to see them on his plate. The pan came with recipes, which I’m reproducing here since I WILL loseWeight Exercise the piece of paper at some point.

Danish Aebleskiver Recipe
2 C flour
2 T sugar
1 t baking powder
1 t baking soda
1/2 t salt
1/2 t cardamom, optional
3 large eggs, separated
2 C buttermilk
3 T melted butter

Mix dry ingredients. Beat egg yolks and add to buttermilk; add dry ingredients and mix, and then add melted butter. Beat egg whites until stiff, and fold in. Melt a little butter in each hole of the pan, over medium heat. Fill each hole 1/2 full and bake in pan, turning once with the point of a skewer, until evenly brown and cooked through. Re-butter holes before refilling. Serve hot, with butter, syrup, applesauce, or jam.
My notes: this is the recipe I used this morning, and it was REALLY TASTY. No cardamom, because we’re out, but I’ll bet it would only enhance the overall flavor. It takes a few tries to get the hang of turning them, but it’s not hard once you figure it out. (And yes, I know, most things aren’t! :))

Dutch Poffertjes, Recipe 1
4.5 oz wheat flour
4.5 oz buckwheat flour
(or just 9 oz wheat flour)
10 oz lukewarm milk
1 egg
1/3 oz yeast
2 T sweet syrup
pinch of salt
2.5 oz melted butter
powdered sugar

Sieve the flour, make a depression in the middle and pour a small portion of the lukewarm milk, which has been mixed with the yeast, into the hole. Sprinkle the salt along the outer edge of the flour, and start making the poffertjes mix, stirring from th center, adding slowly the remaining milk and afterwards the beaten egg and then the syrup. Let rise about 45 minutes in a warm place. Put butter in each hole of the pan and fill 1/2 full with batter. Let poffertjes become light brown and dry at the bottom, and turn, with a small fork, to bake on the other side. Serve HOT. Sprinkle generously with powdered sugar and put a small lump of butter on top, or put some sweet syrup in the poffertjes instead of sugar and butter.

Dutch Poffertjes, Recipe 2
1 C flour, sifted
1/4 t salt
1 T sugar
1/4 c butter
1 C milk, scalded
3 eggs

Add butter to milk and stir until it melts in a saucepan. Add flour and salt, and beat until smooth. Cook, stirring constantly, until the dough leaves the sides of the pan; remove from stove and blend in sugar and eggs. Shape into small balls and fry until dark brown.

The above recipes were from; the below recipe was from the aebleskiver pan maker.

Great Grandma’s Danish Aebleskiver
2 C flour
1 t salt
1 t baking soda
2 C buttermilk
3 eggs, separated
optional: apple slices of other fruit for filling.

Sift together flour, salt, and baking soda. Add buttermilk and egg yolks. Beat egg whites until light and fluffy and softly peaking; fold into batter.

Heat pan on medium heat, grease each cup (butter, oil, or spray veggie oil), and fill 2/3 full. Cook 1-1.5 minutes per side, until golden brown, and flip using a toothpick. When done, serve warm with a sprinkling or sugar.

Optional: Fill each cup only 1/3 full with batter, place a small piece of fruit in each cup, and cover with an additional 1/3 cup.
Yields: 35-40 aebleskivers

and the info that came with it:

Danish Aebleskiver Pan

A holiday in Denmark often begins with a breakfast of puffy fried cakes called Aebleskiver. The flavorful dough may be fried with a piece of apple inserted into the center or served with apple sauce or apple butter – the cake takes its name from its fondness for apples. The 6.5-inch-diameter cast-iron pan with seven round indentations fits over a stove burner and fries the cakes to golden perfection. If you make aebelskiver frequently, the heavy iron pan will remain seasoned and the cakes will not stick.

Whole-grain pancakes

From Aislinn, on a mailing list I frequent.

Liquify about 4 minutes on high speed (blender):
2 cups buttermilk
1 cup whole wheat kernals

Turn off and add:
1 heaping tablespoon cornmeal
2 teaspoons brown sugar
3 eggs
3 tablespoons butter or margarine (cut in pieces)

Liquify about 30 seconds, then add:
about 2/3 teaspoon baking soda
1-1/3 teaspoon baking powder

Mix about 3 seconds; cook on hot griddle
(you can also add other stuff at the very end if you want…pecan pieces, dried or fresh apple pieces, blueberries, etc)

Kerry’s Oven Pancakes

YAAPS again, from Kerry this time.

Oven Pancakes (aka Dutch Pancakes or Pannekoeken)…”

2 Tbsp stick margarine or butter
2 eggs
1/2 cup white flour
1/2 cup milk
1/4 tsp salt

Heat oven to 400. Melt margarine in 8″ or 9″ pie plate in oven. Brush margarine on sides of pie plate.

Beat eggs slightly in medium bowl. Beat in remaining ingredients until just mixed and the big lumps are gone. Pour into pie plate. Bake 25-30 minutes until puffy and golden brown. Tip upside down onto a plate and serve immediately. One way of serving it is with lemon juice and powdered sugar, which makes a light glaze. Another way is with berries (strawberries, raspberries, blueberries, any berry is good) and a sauce that you make wiht sour cream and brown sugar. About a cup of sour cream to about 1/4-1/3 cup brown sugar. Mix well. It’s EXCELLENT with the sour cream sauce and strawberries. That’s how I usually serve it.

Another variation is the baked apple pannekoeken:

Prepare as directed, except sprinkle 1/4 cup brown sugar and 1/2 tsp cinnamon evenly over the melted margarine in the pie plate. Arrange enough thinly siced apples (Granny Smith or another tart baking apple is best) over the sugar to completely cover the bottom of the pie plate. Pour batter over the apple. Bake for about 30-35 minutes. IMMEDIATELY turn over onto a serving plate. The apple pannekoeken is really good with maple or cinnamon syrup.

My comments: Definitely a favorite around here. Easy to make, and worth the baking time.

Custardy Popovers

From The New Moosewood Cookbook, one of my mainstays.

5 minutes to prepare, 25-35 minutes to bake. Yield: 1 dozen
“Crisp and puffy, full of hot air and a layer of custard on the inside, popovers are very easy to throw together on a moment’s notice and they can lend a festive spirit to even a simple bowl of soup. The custard quotient depends on how many eggs you use. This recipe is very flexible and will work with 2, 3, or 4 eggs.”
2-3 T melted butter for the pan
2, 3, or 4 large eggs
1 1/4 C milk (lowfat ok)
1 1/4 C flour
1/2 t salt

1. Preheat to 375. Brush the insides of 12 muffin tins w/melted butter
2. Beat together eggs and milk, add flour and salt and beat with a whisk until reasonably well-blended. A few lumps are okay.
3. Fill each muffin cup 1/2 to 2/3 full. Bake 25 minutes for 2 eggs, 30 minutes for 3, and 35 for 4. Don’t open the oven while baking.
4. Remove from the pan immediately, and prick with a fork to let the steam escape. This helps them hold their shape. Serve immediately, either plain or with butter & jam.

Egg “Muffins”

From Mollie Katzen’s excellent Sunlight Cafe, which has several other really good recipes too. In general you can’t go wrong with a Mollie Katzen cookbook.

You (and the children in your life) will love these neat little egg “packages.” Eat them on a plate with a fork, or just pick one up and take a bite. They’re highly portable.
=Use non-stick pans, generously greased, to be sure that these don’t stick.
=Whole-milk ricotta is best for these, though the lowfat kind will also work.
=You can store these up to 2 days in a tightly-covered container in the refrigerator and reheat them in the microwave.

Yield: 8 muffins
Prep time: 10 minutes, plus 20 to bake

Nonstick spray
4 T butter
1/3 cup bread crumbs
9 large eggs
1 C ricotta
scant 1/2 t salt
1/2 C minced scallion (both white and green parts)
black pepper
2 T parmesan

1. Preheat to 350. Spray the bottoms & sides of 8 muffin cups & put 1.5 t butter in each cup. Put the pans in the oven until the butter is melted, then remove the pans and divide the breadcrumbs between them.
2. Combine eggs, ricotta, and salt in a blender, whip until smooth. Stir in scallion and “a generous amount” of freshly-grated black pepper.
3. Pour into the prepared cups, filling to the rim. Bake 10 minutes, then sprinkle with parmesan and bake another 10 minutes (“until the tops are puffy, golden, and just barely firm to the touch.”
4. Let cool in the pans for 5 minutes, while they deflate a little. Run a knife around the edges and lift or invert each muffin onto a coling rack or plate. Serve hot, warm, or at room temperature.

Variations: Augmented Egg Muffins
Add up to 1/2 cup of any of the following when you stir in the scallions:
=halved cherry tomatoes
=minced red and/or green bell pepper
=crumbled bacon, veggie bacon, or bacon bits.

My comments: We never, but never, use the amount of butter it calls for. Maybe half, if that. Yeah, they’re harder to get out of the tins that way, but that’s okay. We prefer fresh breadcrumbs, with interesting flavor/texture (wheat berries, flavored foccacia, whatever), and larger than the conventional processed breadcrumbs. We also use more than called for. Unless we’re making the muffins for the kids, we always augment them; tomatoes and bacon are good, green chile is excellent, peppers add color and flavor, pesto is an interesting treat, etc. These are our travel standby; we make a (double or triple) batch before each trip and grab a muffin at each rest stop. Yeah, it’s a lot of egg, but it’s only once in a while that it happens. :)

Bran Muffins

From Jeb, at YAAPS.

Bran Muffins

1.5 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/3 cup sugar
1 cup bran (I like oat bran best)
1 cup milk
1 egg
1/2 cup oil

Mix dry ingredients. Mix bran and milk and let stand for 2 minutes then add oil and egg and beat well. Add dry ingredients. Spoon into cupcake pan. Bake 25 minutes at 400F.

Banana Cupcakes/Muffins

Theodore really likes these made with beets, because they turn the tops purple (they don’t affect the rest of the muffin). We very specifically don’t tell him what’s in them, though; that would be a big mistake that would lead to him not eating any more. He’s THAT convinced that he doesn’t like anything healthy, you see. :)

Banana cupcakes (from Kathy, at YAAPS)

makes 12

2/3 cup sugar
1/4 cup oil
3 ripe bananas, mashed
1 cup grated *something* – apple, zucchini, sweet potato, pear, carrot all work
2 eggs
1 1/4 cup whole wheat pastry flour (regular WW is fine, but they will be more dense)
1/2 tsp. salt
1 tsp. baking soda

Preheat oven to 350°. Either grease cupcake tins or use liners.

Mix sugar, oil, bananas, grated something and eggs together until smooth. Stir dry ingredients together in a bowl, then add to wet ingredients. Stir until just mixed together. Spoon into cupcake tin, filling each about 3/4 full. Bake at 350° for 25 minutes or until a toothpick comes out clean. Cool, then enjoy