Dutch Strickle Sheets Recipes
BALKENBRIJ - DUTCH SCRAPPLE
Hollanders like plain, substantial food and lots of it. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooling time not included in preparation time.
Provided by Molly53
Categories Breakfast
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cover meat and liver with water and cook until tender, about an hour.
- Season to taste.
- When broth has reduced by half, chop meat finely and return to liquid.
- Stir in enough buckwheat flour to make a stiff batter; cook until thickened.
- Lightly grease a loaf pan; fill with batter.
- Refrigerate.
- To use, slice and fry in butter or bacon grease until golden brown.
Nutrition Facts : Calories 157.6, Fat 5.3, SaturatedFat 1.8, Cholesterol 204.7, Sodium 79.1, Carbohydrate 1.5, Protein 24.3
DUTCH STRICKLE SHEETS
Lovely with coffee or tea, this recipe comes from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Overnight resting time not included in preparation time.
Provided by Molly53
Categories Yeast Breads
Time 3h20m
Yield 4 cakes
Number Of Ingredients 12
Steps:
- Combine eggs, milk and butter.
- Add softened yeast, salt, sugar and enough flour to make a thin batter.
- Beat all together (about five minutes); cover and set bowl in a warm place overnight.
- Add enough flour to make a soft dough; knead lightly and set to rise again.
- Roll dough 1 inch thick and fit into greased.
- baking pans.
- Let rise again.
- Prepare topping by mixing sugar with flour; add butter and cream well; add boiling water and beat.
- Spread over dough just before baking.
- Bake at 400F for about 20 minutes.
Nutrition Facts : Calories 2479.3, Fat 51.6, SaturatedFat 29.5, Cholesterol 337.2, Sodium 1024.7, Carbohydrate 456.9, Fiber 9, Sugar 201.1, Protein 48.1
PFANNKUCHEN - DUTCH PANCAKE
Delicious and easy, this traditional recipe comes from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
Provided by Molly53
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Spread butter over bottom and sides of an unheated 10" skillet.
- Sift flour and salt together.
- Beat eggs thoroughly; add flour alternatively with milk a little at a time.
- Beat until smooth and pour batter into prepared frying pan.
- Bake for 10 minutes; reduce heat to 350F and bake for 10 to 15 minutes more.
- The pancake should puff up at the sides and be crisp and golden.
- Sprinkle with powdered sugar and lemon juice; roll up like an omelet.
- Serve on a hot platter.
Nutrition Facts : Calories 200.8, Fat 12, SaturatedFat 5.9, Cholesterol 231, Sodium 416.8, Carbohydrate 13.7, Fiber 0.4, Sugar 0.4, Protein 9
STREUSEL KUCHEN
The mere mention of this has been known to cause severe homesickness. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Yeast Breads
Time 8h20m
Yield 4 cakes, 24-32 serving(s)
Number Of Ingredients 16
Steps:
- To make streusel: Mix sugar, cinnamon and flour together; cut in butter to make fine crumbs. Add vanilla and nuts.
- Cream butter, sugar, salt and egg yolk.
- Add milk alternately with flour and the softened yeast cake.
- Beat well and add stiffly beaten egg white; cover and allow to rise overnight.
- Add just enough flour to allow handling; roll pieces of dough into flat cakes, large enough to fit piepans.
- Spread on well-greased pie pans, cover and let rise until doubled.
- Brush melted butter over top and spread with streusel OR sprinkle thickly with brown sugar instead.
- Bake at 400F about 20 minutes.
Nutrition Facts : Calories 273.6, Fat 7.7, SaturatedFat 4.1, Cholesterol 25.6, Sodium 113.6, Carbohydrate 46.3, Fiber 1.3, Sugar 16.9, Protein 5.2
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