DUTCH "KOEKEN" PIE CRUST
Make and share this Dutch "Koeken" Pie Crust recipe from Food.com.
Provided by PanNan
Categories Pie
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Mix all the ingredients with your hands and pat in a 9" pie plate just to the rim.
- Bake in a 400 oven for 12- 15 minutes.
- After cooling, the crust may be filled as you choose.
Nutrition Facts : Calories 264.8, Fat 18.5, SaturatedFat 10.1, Cholesterol 40.7, Sodium 110.1, Carbohydrate 22.3, Fiber 1.1, Sugar 5, Protein 3.3
BOTERKOEK (DUTCH BUTTER CAKE)
Delicious, authentic Dutch butter cake. This cake is moist with a great almond flavor - a favorite in most Dutch households!
Provided by COOKS2MUCH
Categories World Cuisine Recipes European Dutch
Time 50m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 8 inch round cake pans, or 9 inch pie plates.
- In a large bowl, use an electric mixer to beat butter and sugar until light and fluffy. Add eggs, reserving just enough to brush over the tops, about 1 tablespoon. Stir in the almond extract. Combine the flour and baking powder; stir into the batter by hand using a sturdy spoon. The dough will be stiff.
- Press evenly into the two prepared pans. Press almond halves into the top where each slice would be. Brush the tops with a thin layer of the reserved egg.
- Bake in the preheated oven for about 30 minutes, or until the top is golden brown. Cut into wedges to serve.
Nutrition Facts : Calories 263.9 calories, Carbohydrate 34.1 g, Cholesterol 53.8 mg, Fat 12.9 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 7.6 g, Sodium 151.8 mg, Sugar 18.9 g
HOMEMADE PIE CRUST (PA DUTCH COUNTRY)
From the Mennonite Community Cookbook given to me by my mother (who was raised Mennonite). All purpose pie crust but posted to go with my recipe for PA Dutch Authentic Shoo Fly Pie #163320.
Provided by Sherie717
Categories Dessert
Time 42m
Yield 1 9 inch pie crust
Number Of Ingredients 4
Steps:
- Combine flour and salt in mixing bowl.
- Cut shortening into flour with pastry blender or 2 knives. Do not overmix; these are sufficently blended when particals are the size of peas.
- Add water gradually, sprinkling 1 tablespoon at a time evenly over mixture. Toss lightly with a fork until all particles of flour have been dampened. Use only enough water to hold pastry together when it is pressed between the fingers. It should not feel wet.
- Roll dough into a round ball, handling as little as possible.
- Roll out on a lightly floured board into a circle 1/8 inch thick and 1 inch larger than the diameter of the top of the pie pan.
- Place circle into pie pan, gently pressing dough to fit to the bottom & sides.
- Trim edges with scissors or a sharp knife letting 1/2 inch extend over rim.
- Turn edge under and flute with fingers to make a standing rim.
- Prick shell all over with a fork to prevent air bubbles.
- If desired, bake at 450 for 12-15 mins or until a golden brown. (Not necessary for the Shoo Fly Pie and most other baked pies.).
Nutrition Facts : Calories 2231.1, Fat 139.3, SaturatedFat 34.6, Sodium 1169.9, Carbohydrate 214.6, Fiber 7.6, Sugar 0.8, Protein 29.1
DUTCH OVEN SOUTHWESTERN CHICKEN POT PIE
This is an easy weeknight, one-pot meal with lots of flavor and nutrition. It's basically a black bean and chicken chili with a layer of cornbread crust on top, all cooked in a Dutch oven.
Provided by jennbnsf
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Heat oil in a Dutch oven over medium heat. Add chicken. Cook, stirring occasionally, until no longer pink inside, 5 to 7 minutes. Add carrots, celery, bell pepper, and scallions and cook until tender, about 5 minutes. Add tomatoes, black beans, chili powder, cumin, garlic, onion powder, paprika, salt, and black pepper. Stir to combine. Cook until heated through, about 5 minutes more.
- While mixture simmers, combine cornbread mix with milk and egg in a bowl.
- Remove Dutch oven from heat and spread cornbread batter on top of chicken mixture to form the crust.
- Place Dutch oven in the preheated oven and bake until cornbread is golden and beginning to brown, 20 to 25 minutes.
Nutrition Facts : Calories 477.1 calories, Carbohydrate 65.6 g, Cholesterol 71.9 mg, Fat 11.6 g, Fiber 17.4 g, Protein 30.3 g, SaturatedFat 2.7 g, Sodium 1437.3 mg, Sugar 4.2 g
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