PENNSYLVANIA DUTCH COFFEE CRUMB CAKE
This delicious recipe comes from the Bechtel Victorian Mansion Bed & Breakfast Inn, in East Berlin, PA
Provided by Bev I Am
Categories Breads
Time 55m
Yield 3 8inch cakes
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Blend first five ingredients together, and set aside one cup of this mixture as a topping base for use later.
- In separate bowl, mix the eggs, buttermilk and baking soda together.
- Then blend the remaining portion of the original crumb mixture, stirring thoroughly.
- There will be some small lumps in the batter.
- Add 1 cup brown sugar, 1/2 cup coconut and 1 teaspoon cinnamon to the cup of original crumb topping mixture, set aside earlier.
- Pour coffee cake batter mixture into 3 greased and floured 8" cake pans.
- Sprinkle topping equally on top of batter in all 3 pans.
- Bake at 350° for 35 minutes.
- Makes 3-8" coffee cakes.
DUTCH COFFEE CUSTARD (HOPJESVLA)
This is a Dutch classic and very easy to make. As I love the taste of coffee, I choose to use brewed strong coffee for this recipe, but alternatively you can use the same amount of instant coffee. You can also make it low-fat by using skim or fat-free milk. Enjoy this all-time Dutch favorite!
Provided by BRIGIT
Categories World Cuisine Recipes European Dutch
Time 1h25m
Yield 4
Number Of Ingredients 6
Steps:
- In a small bowl, mix together the custard powder and 1/2 cup of the milk; set aside. Sprinkle the sugar into a saucepan over medium heat. When the sugar begins to caramelize, add the remaining milk and coffee to the pan, and bring to a boil. At this stage, the caramel will become very crusty. Reduce heat to low, and cook until the sugar dissolves, about 5 minutes. Stir in the custard powder mixture, and cook, stirring until the custard thickens. Remove from heat, and whisk in the egg yolk.
- In a clean glass or metal bowl, whip the egg white until soft peaks form. Fold the egg white carefully into the custard mixture. Transfer to a serving dish and refrigerate until firm.
Nutrition Facts : Calories 228 calories, Carbohydrate 43.8 g, Cholesterol 61.1 mg, Fat 4.4 g, Protein 4.8 g, SaturatedFat 2.3 g, Sodium 55.5 mg, Sugar 35.8 g
DUTCH COFFEE
Yield
Makes 4 servings.
Number Of Ingredients 5
Steps:
- In each of four 8-ounce mugs, combine 2 tablespoons of the crème de cacao and 1 tablespoon of the crème de menthe, divide the coffee, heated if necessary, among the mugs, and stir the drinks until they are combined well. Top each drink with a dollop of the whipped cream and sprinkle the whipped cream with the chocolate.
COLD SIBERIAN OR DUTCH COFFEE
This is a very tasty potent iced coffee. Just perfect to end the evening. You'll enjoy sitting on the deck and sipping this treat.
Provided by Baby Kato
Categories Beverages
Time 20m
Yield 1 coffee, 1 serving(s)
Number Of Ingredients 8
Steps:
- Put ice cubes into tall chilled glass.
- Add coffee, Kahlua, Vandermint liquer, Vodka and cream.
- Stir and top with whipped cream.
- Drizzle the remaining Kahlua over the whipped cream and enjoy.
Nutrition Facts : Calories 245.4, Fat 7, SaturatedFat 4.3, Cholesterol 25, Sodium 18.3, Carbohydrate 12.9, Sugar 11.5, Protein 0.7
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