Recipes

We, at TheDutch Market, think the best thing about being Dutch is the food! There is nothing like sitting down to a hot bowl of pea soup on a cold, cold day or biting into the first oliebollen on New Year's Eve. Many of our traditions have special meals or foods associated with them and we have been collecting some recipes to share with you. Looking for a recipe for Hutspot, we got it! How about some croquettes, we've got a couple of recipes for you to try! Hey, let's not forget the treats! Wouldn't some fresh Butter Cake be just the thing for your next coffee break or how about some good old fashioned pancakes for breakfast? Mmm, are you hungry yet?

 

Our recipe section has been expanding so we now have three categories plus our popular English translation and tips page.


conversion charts Baking and Desserts

 

Main Dishes

 

Side Dishes

 

Beverages

 


   
Advocaat
 
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Ingredients:

10 eggs
1/2 level teaspoon salt
275 grams sugar
4 dl cognac
1 1/2 level teaspoons vanilla extract

 

Preparation:
Separate the eggs and beat the yolks with the salt and the sugar, until the mixture is thick and creamy. Beat in the cognac, very slowly and put the mixture into a double saucepan. Heat gently, whisking all the time until the advocaat is warm (not hot) and thick. Remove the pan from the heat and stir in the vanilla essence. Pour into a jug. Advocaat is served in a glass and eaten with a teaspoon. It can also be topped with whipped cream.


Homemade Taai Taai
 
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Ingredients:

1 cup of sugar
1 cup of liquid honey
1 cup of water
3 1/3 cups of flour
1 teaspoon of baking soda
  pinch of salt
1 teaspoon of spirits of anise or 1 tablespoon of anise
1 teaspoon of cinnamon
1/4 teaspoon of ground clove

 

Preparation:
Bring sugar, honey and water to a boil. Remove from heat and cool to room temperature. add remaining ingredients and mix well. Spread on a greased cookie sheet. Preheat oven to 325 F and bake for 30 minutes or until golden brown. Cool and cut into 2 inch square pieces. Keeps well in an air tight container to prevent over drying.


 


Stroopwafels (Syrup waffles)
 
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Ingredients:

4 cups of flour
1/2 cup of sugar
1 cup butter
2 eggs
1 package yeast
1/2 cup of warm water
  SYRUP FILLING
1 1/2 cup of brown sugar
1 cup butter
1 teaspoon cinnamon
6 table spoons dark corn syrup

 

Preparation:
Dissolve yeast in warm water. Cut 1 cup butter into flour. Mix in sugar, eggs, and yeast mixture. Mix well. Set aside to rise 30-60 minutes. Roll dough into balls and bake in pizelle iron. Make syrup. Boil all ingredients till at soft-ball stage. Split waffles in half and spread cut sides with warm syrup. Then put the halves back together.



Boterkoek (Butter Cake)
 
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Ingredients:

1/2 pound of butter
1 1/2 cup of brown sugar
1 egg separated
1/2 teaspoon of baking powder
1/2 teaspoon of salt
2 cups of flour

 

Preparation:
Cream butter and sugar. Add egg white, baking powder and salt. Add flour and mix well. Divide batter and spread into two pie plates. Decorate with cross hatching marks made with the tine of a fork. Spread egg yolk over top. Preheat oven to 325 F. Bake for 30 minutes or until edges are a golden brown. Cool and slice into wedges.


Dutch Pea Soup (Snert) (Richard Van Keulen)
 
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Ingredients:

1 pork hock
1 tablespoon salt
1 pkg (12oz) green split peas
1 teaspoon parsley, chopped
3/4 cup onions, chopped
1 smoked pork sausage
7 cups cold water
1/8 tablespoon pepper
1/4 cup celery & leaves chopped
1/3 cup carrots, chopped
1 medium potato, cut
2 bouillon cubes

 

Preparation:
Place pork hog in salted water, in large pot. Simmer 1-1/2 hours. Add peas. Simmer 1 hour, stirring occasionally. Add the five vegetables and continue simmering until tender. On half hour before serving, add bouillon cubes and sausage. Remover meat from pork hocks. Cut up meat and return to soup. Serve with crusty rolls.
Serves 12.


Hutspot (Richard Van Keulen)
 
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Ingredients:

6 onions
6 carrots, large
8 potatoes
1 sausage (Gelderse rookworst)
1/2 cup milk
2 - 4 tablespoons butter
  pepper to taste
  bacon, cubes

 

Preparation:
Peel and cut in small pieces all vegetables and boil together in slated water. Fifteen minutes before vegetables are tender, add sausages. Remove sausages and mash vegetables with milk, butter, and pepper. Served with cubed pieces of bacon well done and bacon drippings.


Dutch Potatoes (Richard Van Keulen)
 
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Ingredients:

1 onion
1 tablespoon butter
3 medium potatoes, cubed
2 tablespoons chopped parsley

 

Preparation:
Chop onion and cook in butter until just tender. Add potatoes and parsley. Season to taste. Barely cover with water. Cook covered until tender.
Serves 6


Dutch Ham Roll ups (Richard Van Keulen)
 
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Ingredients:

1 cup shredded Gouda or Edam cheese
1/2 tablespoon hot mustard
6 sliced cooked ham
6 thin sliced of bread
1/2 cup flour
2 eggs
1 tablespoon mayonnaise
2 tablespoon milk
1 cup bread crumbs
  oil, salt

 

Preparation:
Cream shredded cheese and mayonnaise and hot mustard. Remove crust from bread, flatten slices and spread cheese mixture on each slice of bread. Add a slice of ham to each bread slice and top ham with remaining cheese mixture. Roll prepared slices and secure with a pick if necessary. (Cut in half if desired) Roll in flour. Dip into beaten eggs with milk. Roll into crumbs. Allow to dry for 5 minutes. Heat oil 2 inches deep at 375F. Fry 2 minutes of until golden. Drain on paper towel. Sprinkle with salt. Serve immediately.
Yield 6 large or 12 small.


Croquettes (Richard Van Keulen)
 
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Ingredients:

1 pound hamburger
1-1/2 cups water
3 bouillon cubes
3 tablespoons butter or margarine
1 egg
1 large onion, chopped
1 cup flour
  bread crumbs
  salt, pepper, allspice, parsley

 

Preparation:
Cook hamburger in water. Brown onion in butter, add drained meat, spices to taste, and cubes. Simmer for about 10 minutes. Thicken with flour and water to make paste. Chili thoroughly. Form into small logs or balls. Roll in bread crumbs, then dip in beaten egg and roll in bread crumbs again. Deep fry until golden brown in oil at 400F - 425F
Yield 15 - 25


Egg Cookies (Richard Van Keulen)
 
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Ingredients:

4 eggs
1 -1/2 cups flour
1 cup icing sugar
1 teaspoon baking powder

 

Preparation:
Mix well. Drop on greased cookie sheet. Bake in moderate oven, until golden brown.


Jan Hagel (Richard Van Keulen)
 
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Ingredients:

2 cups all purpose flour
1 cup white sugar
  pinch of salt
1 1/2 tsp of cinnamon
1 cup unsalted butter or margarine
1 egg, slighty beaten with 1 tsp of water
1 cup sliverd blanched almond ( or more to taste)
  Optional: candied white sugar

 

Preparation:
Combine the four, sugar, salt and cinnamon. Cut in the butter to make a stiff dough. Pat the dough into a greased cookie sheet or jelly-roll pan. Brush the surface of the dough with the beaten egg and water, allow any excess egg to run off the surface of the dough. Cover the top of the dough with slivered almonds (sprinkle with candied sugar if desired) The amount of almonds and sugar are to your preference, but usually, very little dough shows through. Bake in preheated oven at 300f (150c) for 35 minutes. Cut warm dough into diamond or squares.


The Best Chocolate Mousse:
 
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Ingredients:

250

g dark chocolate - preferable Cote D'or, melted in the microwave

400

g heavy cream - whipped

4

egg whites - whipped

4

egg yolks,

100

g sugar,

100

g whole milk - mix until creamy

 

Preparation:
Add melted chocolate to yolk/sugar/milk mix until creamy. Stir in whipped egg whites with spoon slowly. Then stir in whipped cream. Let stiffen up in the refrigerator for at least 2 hours, though best overnight.

Tim Gerwin


Pepernoten (Richard Van Keulen)
 
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Pepernoten (Gingernuts) is a typical dutch candy that Sinterklaas gives to all children. Here's the recipe for this delicious candy.

Ingredients:

125g

flour

Teaspoon

baking powder

1

tsp treacle

1/2

tbs 'speculaas'-spices

25g

butter

50g

brown sugar

1/2

tsp salt

1

tbs milk

 

Preparation:
Preheat the oven to 180-220 C. Mix all ingredients in the mixing bowl. Wash your hands and with your wet hands mix everything well. Knead the mix until it becomes a dough that does not stick to your hands. Grease the baking-tray using the butterbrush Roll the dough into little balls, as big as marbles, and put these on the baking tray. Put the baking tray in the middle of the oven and for about 20 minutes. Turn of the oven, let the gingernuts cool for 10 minutes and then use the saptula to remove them from the baking tray.


Almond Speculaas:
 
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Ingredients:

1

cup butter or margarine

3/4

cup sugar

1

egg

1/2

tsp vanilla extract

2

cups flour

1

tsp cinnamon

1/4

tsp baking soda

2

tsp milk

1/2

cup sliced almonds

 

Preparation:
In a large bowl, cream butter and sugar. Beat in egg and vanilla extract. Mix flour, baking soda, and cinnamon seperately. Add to creamed butter and sugar until combined. Spread dough into foil lined 13x9 inch baking pan. Brush top with milk and sprinkle with almond. Press almonds into dough. Bake at 350 degree pre-heated oven for 15 - 18 minutes or until golden. Let stand 5 minutes before cutting into squares. Makes about 36 squares.

If you are going to mold the cookies then ensure that the molds are chilled, oil and flour them lightly to start and then flour lightly after each use. Scraps and trimmings should be refigerated and used all together at the end.


Black Pepper Pepernoten:
 
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Ingredients:

3/4

cup Shortening

1

cup Brown Sugar

1

egg

1/4

cup Molasses

2 1/4

cups Flour

1

tsp Baking Soda

1 1/2

tsp Cinnamon

1 1/2

tsp Ginger

1 1/2

tsp Nutmeg

1/4 tsp

All Spice

1/4 tsp

Black Pepper

 

Preparation:
In a large bowl cream shortening and sugar. Beat in egg and molasses. Mix flour, baking soda, and spices seperately. Add 1/2 of dry mix until well combined. Add remainer of dry mix and stir well. Shape into 1 inch balls and roll and bastard white sugar or granulated sugar. Place 12 on an ungreased cookie sheet. Bake at 375 degree preheated oven for 8 to 10 minutes or until top is cracked. Cool on wire rack. Makes about 50 cookies.


Cucumber Salad:
 
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Ingredients:

1 or 2

cucumbers, thinly sliced

1/2

c sliced onion

 

salt & pepper to taste

1/2

c vinegar

1/4

c oil

1

tbsp sugar

 

nutmeg

 

Preparation:
Sprinkle about 3 or 4 tbsp salt on cucumber slices and allow to stand for several hours. Shake from time to time.
Wash slices until salt is gone.
Mix oil, vinegar, sugar, salt and pepper. Sprinkle with nutmeg. Add cucumber and onion; stir well.
Chill thoroughly.

(translated from "sour leaves" in dutch? - dinner never was served without this in my family home.)
Contributed by
Jacqueline Shea


Marzipan Potatos:
 
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Ingredients:

2

cups ground almonds

2 1/4

cups icing sugar

1

tsp rose water

1

large egg white

 

Fine Dutch Cocoa - eg. Droste Cocoa

 

Preparation:
Mix almonds, icing sugar, rose water and egg in a blender or food processor until very smooth. Wrap in a damp towel and allow to rest over night.
Take marzipan and roll into small one inch balls.
Place cocoa, about 1/2 cup, into a small bag and toss a marzipan ball into bag. Close bag and gently roll around with your hands until the ball is covered in a light dusting of cocoa. The cocoa will cause the balls to look remarkably like baby potatos but are so much sweeter to eat! This same recipe can be used to make a variety of shapes. Instead of rolling in cocoa, add food colouring to marzipan and shape into fruits, stars or any other shape.
This is lots of fun for children and unlike playdough, marzipan is edible.


Irene's Sunday Soup:
 
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Sunday was always a busy time at our house with family and friends stopping by for coffee and staying for lunch. Often, making the soup was the only opportunity to get a few minutes of peace and quiet. After many years of making the weekly Sunday Soup, I have developed quite a satisfying routine. From start to finish, it should only take about a 1/2 hour to have hot, tasty soup!

Ingredients:

1

pot of coffee, sugar and cream to taste.

1

pkg each of Honig Spring Vegetable and Chicken Noodle Soup Mix

1

"bundle" of Honig Medium Noodles

1

lb of medium Ground Beef

1

Egg

1/2

cup Bread Crumbs

 

Salt

8

Cups of Water

2

Carrots

2

stalks of Celery

 

Preparation:
Start coffee.
In a large soup pan, add 8 cups of water over high heat.
While water is heating, take ground beef, add salt to taste, bread crumbs and an egg. Mix well. Form into small meat balls. Once water boils, add meat balls.
Clean and chop carrots and celery into thin slices.
Once meat balls have all cooked sufficently so that they float to the top, add vegetables. Bring back to a boil.
Add Honig Spring Vegetable and Chicken Noodle Soup mixes. Stir.
Take one bundle of noodles and break up by crushing in your hands and add to soup.
Reduce heat and simmer for about 15 minutes.
Pour yourself a coffee, add sugar and cream to taste. Sit at Kitchen Table and enjoy 15 minutes of peace with your cup of coffee. Whenever someone enters the Kitchen, quickly get up and stir the soup so they will think you are busy and go away! When soup is done, you may float a single piece of bread on top to soak up some of the fat from the meatballs, remove bread before serving.
Serve with buttered buns.
Serves 6 to 8.
If more people stop by, add an extra cup of water and give them smaller spoons to eat with! To prevent fishing (going into the pot just to get the meatballs) keep the ladle by your bowl. If you have leftovers, add water when reheating as it will thicken when it is cooled.


Oma's Oliebollen and Appelflappen:
 
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Ingredients:

½

cup lukewarm water

1

tsp. sugar

2

packages of dry yeast

4

cups of flour

2

eggs

¼

cup sugar

2

cups of milk

1

tsp. salt

8

cups or 2 litres of oil

 

Icing Sugar

 

For Oliebollen
¼ cup or currants or raisins OR ½ cup of chopped/peeled apples OPTIONAL
For Appelflappen
Peeled and cored apples cut into thick slices.

Preparation:

  1. In a narrow glass bowl or measuring cup, stir 1 tsp. of sugar into ½ cup of lukewarm water. Sprinkle dry yeast on top and let sit for 10 minutes. (The yeast should begin to foam or bubble if active.) Stir.
  2. Place flour in a large bowl and create a hole or well in the middle of the flour. Add eggs, sugar and yeast mixture. Heat milk in a small pan until lukewarm, add ½ of milk to well in flour and fold in wet ingredients until the flour is damp. Add the rest of the warm milk and blend until smooth.
  3. Cover bowl with a damp cloth and place in a warm area to rise for 45 minutes to an hour. The mix should about double in that time.
  4. Heat oil in a deep fryer or a deep pan to 375 degrees. For best results, always use fresh oil. While oil is heating, prepare some flat containers with layers of paper towels for Oliebollen or Appelflappen, to be placed in after cooking.
  5. For Oliebollen: After mixture has doubled, stir in salt and currants, raisins or apples if desired. Once oil is heated sufficiently, take two tablespoons to use for forming the Oliebollen. Take one tablespoon in each hand. Dip each spoon into the hot oil quickly. With one tablespoon, scoop one spoonful from the bowl. With the other spoon, scrap or slide the oliebollen mix off the first spoon into the pan of oil. Depending on the diameter of your pan, you should be able to do 6 to 8 Oliebollen at a time. The Oliebollen should sink down to the bottom and pop back up. Once the bottom of the Oliebollen is golden brown, flip over to cook the top. As long as your pan is not too crowded, you should find that the Oliebollen will begin to flip by themselves. If your spoon becomes covered with Oliebollen mix so that the mix does not slide off easily, use a new spoon. Remove from oil and place on tray or flat container that has been covered with paper towels. When cooled enough to touch, sprinkle with icing sugar and serve. ALTERNATIVELY, serve with individual servings of icing sugar for dipping.
  6. For Appelflappen, After mixture has doubled, stir in salt. Peel and core apples and slice thickly into rounds. Dip each apple slice into the oliebollen mix so that it is well-covered and careful place in oil. Depending on the diameter of your pan, you should be able to do 4 to 5 apple slices at a time. When the bottom becomes golden brown, flip over to cook the top. Remove from oil and place on tray or flat container covered with paper towels. When cooled enough to touch, sprinkle with icing sugar and serve.

 

Mrs. Reina Feyen


RUNDERLAPJES (Seasoned Steaks) :
 
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Ingredients:

2

lbs. round steak, cut in fours

Some

salt & pepper

1/2

c. butter or bacon drippings

2

med. onions, sliced

2

c. hot beef stock

2

tbsp. wine vinegar

1

bay leaf

Some

pepper corns

Some

whole cloves

 

 

Preparation:
Scrore meat. Rub with salt and pepper. Over high heat, melt butter and brown meat on both sides. Reduce heat and add onions. Cook until transparent. Add beef stock and scrape bottom of pan to loosen particles. Add wine vinegar and spices. Cover and simmer for 2 hours, turning every 30 mins., until tender. Place meat on mashed potatoes on a heated platter. Strain juices to make gravy. Thicken as desired. Pour some gravy over meat for presentation.
 

Gayle de Haan


Aardapple soep (dutch potato soup):
 
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Yield: 6 servings
Ingredients:

6

med Potatoes

1

tbs Salt

1

tbs Butter, melted

2

tbs Flour

1

Egg

2

c Milk

½

c Vinegar

12

slices Bacon, fried, drained and Crumbled.

¼

c Parsley, chopped

 

Preparation:
Pare and cut each potao in 6 pieces. Cook in salted water to cover untill tender; do not drain. Blend butter, flour, egg and milk. Add gradually to hot potato water. Heat again till boiling, remove from heat, add vinegar. Serve in soup plates containing chopped fried bacon. Garnish with parsley
Bill Veenstra


Hot dutch potato salad.:
 
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Yield: 6 servings
Ingredients:

1

lb Leaf lettuce, shredded

1

sm Onion, chopped

 

Salt and pepper to taste

6

slices Bacon

¼

c Vinegar

2

tbs Sugar

½

c Water

2

tbs Flour

1

tbs Mustard

1

Egg

4

med Potatoes, cooked, mashed

2

Eggs, hard cooked, sliced

 

Preparation:
In a large bowl combine lettuce, onion, salt and pepper. Dice bacon and fry. Reserve 3 Tbs bacon drippings. Blend vinegar, sugar. water, flour, mustard and egg together; add to bacon drippings and cook untill thickened. Add hot mashed potaoes to lettuce and pour over hot dressing. Add hard cooked eggs and toss. Diced ham or chicken may be added.
Bill Veenstra


Beef croquettes:
 
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Yield: 4 servings
Ingredients:

½

c Butter

1

c Onions, chopped

3

tbs Flour

1

c Beef broth

1

lb Beef chuck, cooked, chopped

1

Egg. beaten

 

Dry bread crumbs

 

Salt and pepper to taste

 

Fat for deep frying

 

Preparation:
Melt butter, saute onions. Add flour makeing a smooth paste. Add broth slowly, stirring untill smooth. Add salt and pepper. Add beef, mix thoroughly.
Refrigerate mixture untill completely cool.
To form croquettes, take mixture and form into small balls. Roll in egg then crumbs. Repeat untill well coated. Deep fry untill golden brown.
Bill Veenstra


Pannekoeken (dutch pan-cakes):
 
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Ingredients:

1 or 2

Eggs

1

qt Milk

1

tsp Salt

1

c Flour

 

Preparation:
Beat eggs to a froth; add milk and salt. Slowly stir in flour. Cook very thin layers on buttered griddle. Roll up with butter and brown sugar or serve with maple syrup.
Note: Pancakes are used for dinner or dessert in The Netherlands
Bill Veenstra


Kruimel koek (dutch crumb cake):
 
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Yield: 9 servings
Ingredients:

c Flour

½

tsp Salt

½

tsp Baking soda

½

c Shortening

¾

c Brown Sugar, firmly packed

1

c Raisins, ground

1

Egg, beaten

¾

c Thick Sour Milk

2

tbs Sugar

1/8

tsp Cinnamon

 

Preparation:
Preheat oven to 350 degrees. Grease an 8" x 8" pan. Sift together flour, salt and soda. Cream shortening, gradually add brown sugar; mix untill light and fluffy. Blend in dry ingredients. Reserve 3/4 cup mixture. Combine raisins, egg, and milk; add to remaining mixture. Beat well. Pour into pan. Sprinkle reserved mixture over batter. Sprinkle sugar and cinnamon on top. Bake 25 minutes
Bill Veenstra


Jan in de zak (dutch pudding):
 
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Ingredients:

1

Cake compressed yeast

1

c Lukewarm water

1

Egg, beaten

3

c Flour

1

c Raisins

½

tsp Salt

1

tbs Candied lemon peel

 

Preparation:
Dissolve yeast in milk. Add egg, flour, raisins, salt and peel; mix well.
Let stand 1-1 ½ hrs in warm place.
Sprinkle flour on a piece of cheesecloth large enough to hold dough. Pour in batter and tie, leaving a little room to allow for swelling. Put in large kettle of hot water; boil for 2-2 ½ hrs. Untie, remove from bag and slice pudding with a tread. Serve with butter and sugar.
Bill Veenstra


Rivel Soup:
 
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Rivel soup, also called Dough Ball Soup, is great for when company drops by. In an old Dutch home, you'd never get company without feeding them, no matter how unexpected they are. The ingredients are considered staples in most old dutch kitchens.

Ingredients:

8

cups of chicken broth (I use canned)

1

onion, diced

2

Tbsp dried parsley

2

cups flour

1

tsp salt

2

eggs, beaten

2

cans corn

2

cups chicken, cooked, and diced (this is optional)

 

Preparation:
Bring the broth to a boil.
In a bowl, mix flour, salt and eggs until you have a crummy mixture (not smooth, it¡ll make crumbs). Rub mixture between your fingers over the broth dropping small amounts in. These are called rivels. They should not be big, that is a dumpling. Maybe pea size.
Add corn and cook about 10 - 15 minutes.
If you want, add the chicken just before you take it off the stove.

Pam


Pepper Cabbage:
 
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Ingredients:

1

head of cabbage, grated

½

green pepper, chopped

1

large carrot, grated

1

cup sugar

1

cup vinegar

1

cup water

 

pinch of salt (pinch it with your fingers and throw it in)

 

Preparation:
Mix the sugar, vinegar, water and salt together and pour it over the cabbage, pepper and carrot. Mix thoroughly. Tastes best if it can sit in the refrigerator for at least 1 hour.

Pam


Ham Potato Casserole:
 
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This one is easy and it doesn't take long to prepare

Ingredients:

½

cup chopped onion

1

Tbsp oil

1

cup milk

4-5

potatoes, peeled and sliced

2

cups cubed ham

1

lb fresh string beans (or 1 package frozen)

4

oz shredded Cheddar cheese, optional

 

Preparation:
Place sliced potatoes in a 13x9 baking dish, add beans and ham. In a saute pan, cook the onion in the oil until it's tender, place in baking dish. Pour milk over all. Cover and place in a 350 degree oven for about 45 minutes. Check beans and potatoes for doneness. If not done, bake about 15 minutes more. Uncover and add cheese if you want and bake about 5 minutes more, until the cheese melts.

Pam


Baked Noodles with Ham:
 
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This recipe is good, with slightly more prep time.
Ingredients:

6-8

oz noodles, cooked and drained

3

tbsp butter

3

tbsp flour

1

tbsp mustard

cups milk

2

cups cooked ham, chopped fine or shredded

1

cup celery, chopped fine

 

salt and pepper to taste

 

bread crumbs

 

dots of butter

 

Preparation:
Combine butter, flour and mustard in saucepan. Add milk gradually, stirring constantly, cook until thick. Add ham, salt, pepper and celery, then stir in the noodles. Pour into greased baking dish. Sprinkle with bread crumbs and dot with butter over the whole mixture. Bake at 350 degrees for 30-45 minutes.

Pam


Rice Pudding #3:
 
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Ingredients:

1

qt. milk

½

cup rice (probably NOT minute rice)

 

Preparation:
Cook together on low to medium heat for at least 1 hour stirring often until rice is soft.

Beat:

½

cup granulated sugar

1

egg

1

tsp. vanilla

Add to rice mixture. Pour in serving dish, serve warm or cold. Sprinkle with cinnamon.

 

Pam


Nederlandse Zuurkool:
 
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Ingredients:

1 1/2

pounds of potatoes

1

Cup water

1

pound sauerkraut

1/2

pound carrots

3

tsp seedless raisins

3

med sweet apples, sliced

1

tsp. thyme

1/2

tsp. salt

1/2

tsp. coarsely ground black pepper

1/2

pound mild Gouda Cheese

 

 

Preparation: Peel and cube potatoes. Place in Dutch Oven. Add water and sauerkraut. Bring to boil. Clean carrots and cut into small strips. After potatoes and sauerkraut have boild for 15 minutes, add carrots and raisins. Continue to boil for 10 minutes on medium heat.

Meanwhile, peel, core and cube apples. Add apples, thyme, salt and pepper to the sauerkraut mixture. Continue to boil for 5 minutes. Cube the cheese.
Drain all of the moisture from the Dutch Oven and sitr in cheese. Mix for 1 minute and serve!

Best served with porkchops or sausages. Option: add crumbled fried bacon.


Stomp Pot:
 
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Ingredients:

 

potatoes

 

kale

1/2 - 1

lb. Smoked Kielbasa

 

chopped cabbage

 

chopped onion

 

garlic

 

Preparation:
I'm not positive about the spelling of the title... (or "stomp pot")
Boil potatoes like you were making mashed potatoes.
One can cook separately, or I like to use a steamer over the potatoes and place a large bunch of kale (optional, but not "traditional" is to add some chopped cabbage, chopped onions, and garlic, to taste)
Drain water when cooked (usually about 25 min.)
Add 1/4 cup or more butter.
"Stomp" the potatoes with the cooked kale until well blended and mashed.
Continue to mash.
Warm/brown Smoked Kielbasa that is cut into pieces.
Blend all together.
Serve! So far it has been a "hit" with both my husband and his dutch daddy!

Cheryl


Dutch Breakfast Bread (Ontbijtkoek):
 
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Ingredients:

2

cups all-purpose flour

1/4

cup of brown sugar

1

Tbsp of baking powder

1

tsp of baking soda

2

tsp of cinnamon

1/3

tsp of nutmeg

1/3

tsp of ground ginger

1/3

tsp of salt

1

cup of plain yogurt (can be fat-free) or buttermilk

1

egg, beaten

1/3

cup of honey

 

Preparation:
Preheat oven to 350 degrees.
Combine all the dry ingredients in a large mixing bowl. In a medium-sized bowl, combine all the liquid ingredients together until well blended. Stir wet ingredients into dry ingredients until moistened.
Pour batter into an oiled loaf pan and baked for 50-60 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Remove from oven and remove from pan. Set on a rack to cool.
Serve with margarine spread and strong coffee.

Recipe from Matt and Kim


Bishop's Wine:
 
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Ingredients:

2

Oranges

1

Large Lemon

15

Whole Cloves

1/2

White Sugar

3

Cinniamon Sticks

1 - 1 1/2

bottles of dry red wine

 

Preparation:
Take the oranges and lemon and spike the cloves and cinnamon sticks into them. In a large pan, add the wine and heat slowly for about 2 hours. The idea is to simmer the ingredients in a covered pan without letting it boil. Sitr in sugar at end of process and make sure it is completely dissolved. Remove fruit and spices and serve.

A note from Irene: When we make this recipe, we use a crockpot. It takes a little longer but we put it on high for about three hours and then turn it to low. This keeps it warm and you can serve from the crockpot at the table or during a party. This keeps the stove free for other cooking and there is less danger of boiling.


Spinach a la Creme:
 
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Ingredients:

2

lbs fresh spinach

1/2

tsp salt

2

cups water

2

tbsp butter

2

tbsp flour

1

cup milk

1

tsp salt

1

tsp black pepper

1/2

tsp ground nutmeg

 

Preparation:
Place spinach, salt and water in a Dutch oven and cook for approximately 20 minutes or until the spinach is tender. Remover spinach; drain and place in a blender; blend until smooth.
Heat the butter in a sauce pan. Add the floor and stir until smooth, then add milk and pureed spinach. Bring to a slow boil. Add the salt and the spices. Allow the spinach mixture to simmer on a very low boil for about 6 - 8 minutes, or until it thickens.
Serves 4-6.


Dutch Apple Cake (Hollandse Appel Koek):
 
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Ingredients:

1/2

cup unsalted butter or margarine, softened

1

cup white sugar

2

eggs

1 1/4

cup warm apple sauce

2

cups all purpose flour

1

tsp. baking soda

3/4

tsp. salt

1 1/2

tsp. cinnamon

1/4

tsp. cloves

2

apples, diced

1

cup raisins

1

cup chopped pecans

 

Preparation:
Mix butter with sugar and eggs. Blend on low with an electric mixer or by hand. Slowly blend in applesauce. Sift all dry ingredients with spices and add apples, raisins and nuts. Stir dry mixture into butter mixture. Pour the batter into a greased 9x13 cake pan.
Bake for 45 minutes at 350 degrees.


Dutch Apple Coffee Cake (Nederlandse Appel Koek):
 
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Ingredients:

3/4

cup light sour cream

1 1/4

tsp. baking powder

1 2/3

cup all purpose flour

1/2

tsp. salt

1/3

cup unsalted butter

1/2

cup extra finely granulated sugar (also called berry or basterd sugar)

1

large egg

1

tsp. vanilla extract

3

Granny smith apples, peeled and sliced

8

oz. mild Gouda Cheese cut in wedges

2/3

cup Demerara (coarse dark) brown sugar

1/2

cup slivered almonds or hazelnuts

 

Preparation:
Mix the sour cream and baking powder in a bowl, set aside. In a seperate bowl, mix the flour and salt. Cream the butter and berry sugar. Add the egge and vanilla extract, beating until light and fluffy. Add the sour cream to the butter mixture. Mix well. Add the flour and salt mixture and again, mix well.
Grease a 9" square glass pan and spread 1/2 of the batter in the pan. Place 3/4 of the apples and cheese wedges in a concentric circle on top of the batter. Add remaining batter and top witht he rest of the cheese and apples. Mix the brown sugar and nuts and sprinkle on top of the cake.
Bake for 35 minutes at 375 degrees.


Sausage Rolls (Saucijzen Broodjes):
 
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Ingredients:

 

14 oz puff pastry

Filling:

1 «

cups lean ground beef

1

egg, beaten

2

tsp. salt

1/4

tsp. pepper

1/4

tsp mace

1/4

tsp nutmeg

1

egg white, beaten

 

Preparation:
Roll puff pastry into 1/4" thickness and cut in to 12 6" squares.
Preheat Oven to 400 degrees F
Mix the filling ingredients together well. Make 12 roll about 5 1/2" long. Place the rolls on the puff pastry squares and roll the dough around the filling. Brush edges of dough with water and seal. Brush egg white on tops of completed rolls. Place on a cookie sheet and bake in the middle of a preheated oven for 30 minutes.


Banket Staven (Almond Roll):
 
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These almond-paste-filled, stick-shaped pastries from the Queen's Inn restaurant in Holland, Michigan, taste a lot like delicious Dutch letters.

Ingredients:

2

cups butter or margarine

4

cups all-purpose flour

1

cup water

2

8-oz. cans almond paste

2

cups sugar

3

beaten eggs

1

egg white or 1 tablespoon milk

 

Preparation:
In a large mixing bowl, cut butter into flour till pieces are the size of small peas.
Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened.
Form the dough into a ball and wrap in clear plastic wrap. Chill for 1 hour.

Meanwhile, crumble almond paste into a medium bowl. Stir in sugar and eggs. Let stand for 30 minutes.

Divide dough into 4 equal parts. On a lightly floured surface, roll each portion into a 13x8-inch rectangle. Cut each rectangle lengthwise into 2 equal strips, to make a total of eight 13x4-inch strips.

Stir almond-paste mixture till well combined. Spoon almond mixture evenly down center of each pastry strip. Moisten edges of each pastry strip with water. Fold each long side over filling; seal edges. Pinch seams to seal into logs. Place seam-side down on lightly greased baking sheets.
Brush with the egg white mixed with 1 tablespoon water or just brush with the milk.

Bake in a 425° oven for 10 minutes. Reduce oven temperature to 375°. Bake logs for 10 minutes more or till light brown. Cool on wire racks. Cut each log crosswise into 4 pieces. Makes 32 pastries.

Note: For a smaller batch of pastry, halve all the ingredients and use 1 whole egg and 1 egg yolk in the almond filling. Divide the dough into two equal parts, roll out and cut to make a total of four 13 x 4-inch strips.