Pecan Pumpkin Filled Ebelskiver Food

PECAN PUMPKIN PIE

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, beat eggs, pumpkin, syrup, sugar, cream, cinnamon and nutmeg until smooth; pour into crust. , For topping, in a large bowl, combine eggs, pecans, sugar and syrup; spoon over top., Bake for 15 minutes. Reduce oven temperature to 350°. Bake until crust is golden brown and top of pie is set, 40-45 minutes longer. Cool on a wire rack for 1 hour. Refrigerate overnight. If desired, serve with whipped topping.

PUMPKIN EBELSKIVERS

Steps:

• In medium bowl, combine dry ingredients.
• In small bowl, whisk together egg, milk, pumpkin, butter and vanilla. Stir into flour mixture until well blended.
• Spray cake pop wells with cooking spray. Fill each well with 1 tablespoon batter. Bake 3-5 minutes.
• Place powdered sugar in a paper bag. Add hot ebelskivers and toss to gently coat with sugar. Serve warm.

PECAN PUMPKIN FILLED EBELSKIVER

Steps:

• 1. In a bowl, using a handheld mixer fitted with the beater attachment, beat the cream cheese on medium speed until softened, about 30 seconds. Add the pecan pumpkin butter and beat until smooth and well combined, about 45 seconds. Transfer the filling to a small bowl and refrigerate until ready to use. 2. In a bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the egg yolks, then whisk in the buttermilk and the 4 Tbs. butter. Whisk the yolk mixture into the flour mixture until well combined. 3. In another bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 1 to 2 minutes. Using a rubber spatula, gently fold the whites into the batter in 2 additions. 4. Put 1/2 tsp. butter in each well of a filled-pancake pan. Set over medium-low heat and heat until the butter begins to bubble. Pour a heaping 1 Tbs. batter into each well (fill to just below the edge of the well). Cook until the undersides begin to set and turn light golden brown, about 1 minute. Using 2 wooden skewers, tilt each pancake at an angle on one edge, allowing some of the batter to flow out. Put 1 tsp. pecan pumpkin filling inside, on top of the uncooked batter, and cook for 30 seconds to 1 minute. 5. Using the skewers, tilt the pancakes again, allowing the remaining uncooked batter to flow out and enclose the filling in the center. Continue cooking the pancakes until they are evenly golden brown on all sides, turning them over if needed, 2 to 3 minutes more. Repeat with the remaining batter and filling.

PECAN PUMPKIN PIE I

Steps:

• Combine eggs, sugars, flour, spices and salt. Blend in pumpkin. Gradually add milk; mix well.
• Pour into 9-inch pie shell. Bake in 450 degree F (230 degrees C) oven 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake 40 to 50 minutes longer.
• Sprinkle pecan mixture over pie the last 10 minutes before removing from the oven.
• To Make Topping: Combine 2 tablespoons butter, 1 tablespoon grated orange rind, 1/4 cup brown sugar and 3/4 cup whole pecans.

CINNAMON BUN FILLED PANCAKES - EBELSKIVER

Steps:

• To make the cinnamon filling, in a bowl, still together the granulated sugar, flour, cinnamon and salt. Add the butter and, using the back of a spoon, mash the butter into the flour mixture until all of it is absorbed into the butter, forming a paste. Set the cinnamon filling aside.
• To make the cream cheese frosting, in the bowl of an electric mixer fitted with the flat beater, beat together the cream cheese and butter on medium speed until light and fluffy, 2 to 3 minutes. Add the confectioners' sugar, reduce the speed to low and beat until combined, 1 to 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add 3 Tbs. of the milk and beat until combined, about 1 minute. The frosting should be thick but still pourable; add more milk if needed to thin it. Transfer the frosting to a small bowl; set aside.
• To make the pancakes, in a bowl, whisk together the flour, baking powder, salt and granulated sugar. In another bowl, lightly whisk the egg yolks, then whisk in the milk and the 4 Tbs. melted butter. Whisk the egg yolk mixture into the flour mixture until well combined; the batter will be lumpy. Using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, gently fold the whites into the batter in two additions.
• Put 1/8 teaspoons melted butter in each well of a filled-pancake pan. Set over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well. Spoon 1/2 teaspoons of the cinnamon filling into the center of each pancake and top with 1 Tbs. batter. Cook until the bottoms are golden brown and crispy, about 3 minutes. Using 2 skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer the pancakes to a plate. Repeat with the remaining batter and filling.
• Drizzle the pancakes with the frosting and serve immediately.

EBELSKIVER (SPICED APPLE-FILLED PANCAKES)

Steps:

• To make the filling:
• In a fry pan over medium heat, cook the butter, brown sugar, apples, ginger, cloves, nutmeg, cinnamon and lemon juice, stirring frequently, for about 20 minutes.
• Drain off any liquid. Set aside.
• To make the maple whipped cream:.
• In the bowl of an electric mixer fitted with the whisk attachment, beat together the heavy cream, maple syrup and salt until soft peaks form.
• Cover and refrigerate until ready to use.
• To make the filled-pancake batter:
• In a bowl, whisk together the flour, baking soda, baking powder, granulated sugar and salt.
• In another bowl, lightly whisk the egg yolks, then whisk in the buttermilk and sour cream.
• Whisk the egg yolk mixture into the flour mixture until well combined; the batter will be lumpy.
• Set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes.
• Using a rubber spatula, gently stir the whites into the batter in two additions.
• Brush the wells of a filled-pancake pan with melted butter. Heat over medium heat until the butter bubbles.
• Pour 1 Tbs. batter into each well and cook for 2 minutes.
• Spoon 1/2 teaspoons apple filling into the center of each pancake and top with 1 Tbs. batter.
• Cook until the bottoms are golden brown and crispy, about 2 minutes more. Using 2 skewers or toothpicks, flip the pancakes over and cook until golden and crispy, about 3 minutes more.
• Transfer the pancakes to a plate. Repeat with the remaining batter.
• In a small bowl, combine the confectioners sugar and cinnamon and sprinkle on the pancakes.
• Serve with the maple whipped cream.