Cherry Æbleskiver

Ingredients:

3 eggs, separated

2 cups buttermilk

2 cups all-purpose flour

1 teaspoon sugar

1⁄2 teaspoon salt

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon vanilla extract

Coconut oil

Tart cherry preserves

Confectioner’s sugar

Directions:

1. In large bowl, beat egg yolks with buttermilk.

2. In another bowl, mix together flour, sugar, salt, baking powder and baking soda; add to buttermilk mixture and mix well.

3. In small bowl, beat egg whites with vanilla until stiff; carefully fold into flour mixture.

4. Place 1⁄2 teaspoon coconut oil in each hole of æbleskiver pan and heat over medium heat. Fill each hole 1⁄3 full with batter. Quickly add a dollop of cherry preserves, then top with another dollop of batter. Bake.

5. Dust with confectioner’s sugar and serve with additional cherry preserves. Yields 3 dozen.

• Karen Keb

Popovers

My husband, Neil, and I both brought traditions from our homes, and now we’re enjoying creating new ones with our family. When talk of Thanksgiving starts around our home, it seems to evoke this happy, warm, fuzzy kind of feeling.

I’m originally from Canada, but I have made Michigan my home for the last 21 years with my husband and our six children. I have many happy memories from back home in Ontario, and we did many of the same things we do here in America … although there is something different … something more traditional … it’s one of those things you just can’t describe. Anyway, we now have several traditions that we do as a family that I thought would be fun to share.

This is one of my favorite recipes. I don’t always feel like making dinner rolls; sometimes I just don’t want to wait until they rise.

This is an easy and quick bread that can be made just before the meal. You can use any combination of cheese and veggie that you like – that’s what makes this recipe so much fun and oh-so yummy!

Ingredients:

Nonstick cooking spray

2 eggs

1 cup milk

1 cup all-purpose flour

1⁄2 teaspoon salt

1 cup shredded cheddar cheese

1 small to medium onion, diced

Directions:

1. Heat oven to 450°F. Coat 8 muffin cups with cooking spray.

2. In medium bowl, whisk together eggs and milk until well-blended. Add flour and salt, and stir just until mixed. Stir in cheese and onion.

3. Fill prepared muffin cups three-quarters full – about 1⁄3 cup batter.

4. Bake for 15 minutes. Reduce oven temperature to 350°F, and bake for an additional 10 to 15 minutes, or until browned and puffed. Do not open oven door until end of baking time or popovers will collapse!

5. Remove popovers from oven and immediately remove from pan. Pierce sides once with a knife to release steam. Serve warm with butter.

Other popover combinations

Broccoli and cheese

Dried tomato and basil with

Parmesan cheese

Onion and chives with cheese

Ham and Swiss cheese

• Jean Smith