Dutchkoekenpiecrust Recipes
OMA'S BOTERKOEK (DUTCH BUTTERCAKE)
This is Boterkoek (Dutch Buttercake) just like my Oma (grandma) used to make. She passed away over a year ago now and I really started to crave it. I hope you like it as much as I did growing up! :)
Provided by Debra1113
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- In medium bowl, mix together butter, sugar and almond extract.
- Add beaten egg except for 1 teaspoon.
- Sift flour and baking powder, and add to bowl, mixing with wet ingredients.
- Put dough in greased 9 inch pie plate.
- Mix the reserved 1 tsp of beaten egg with 1 tsp of water, and brush over dough.
- Sprinkle with sliced almonds, if desired. (My Oma always used the almonds, it looks pretty and adds a nice touch!).
- Bake at 350°F for 25-30 minutes or until done (firm to the touch).
- This is a dense cake, but should be soft on the inside and hard on the outside, but not too hard!
Nutrition Facts : Calories 219.4, Fat 10.8, SaturatedFat 6.6, Cholesterol 42.6, Sodium 111.7, Carbohydrate 28.7, Fiber 0.4, Sugar 16.8, Protein 2.2
DANISH KRINGLE
This recipe is from my father-in-law's mother who was born and raised in Denmark. It is a wonderful holiday pastry treat that is both beautiful and delicious. Plan to make your dough at least 1 to 2 days in advance--but it's very simple. It takes just a few minutes to prepare and refrigerate. Creating the kringle takes more time, but it is worth it!
Provided by Colleen Royal
Categories Bread Yeast Bread Recipes
Time 13h15m
Yield 18
Number Of Ingredients 8
Steps:
- In a large bowl, cut 1 cup butter into flour until crumbly, leaving pea-sized chunks. Stir in sour cream, and mix well; dough will be very sticky. Form dough into a ball. Cover tightly, and refrigerate 8 hours, or overnight.
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Prepare the filling by combining 1 cup butter, brown sugar, and 1 cup chopped walnuts.
- Divide dough into three equal parts; return two parts to the refrigerator to keep cold. Quickly form 1/3 of the dough into a rectangle, and flour lightly. On a heavily floured surface, roll out to approximately 12x17 inches. Position lengthwise on the work surface. Along the long edges of the dough rectangle, use a sharp knife to cut 4 inch long angled lines about 1/2 inch apart. Spoon 1/3 of the filling along the length of the rectangle's uncut center. Alternating from one side of the dough to the other, fold each 1/2 inch wide strip towards the center, crisscrossing the filling in a braid-like fashion. Lightly press together the ends of the strips to seal. Sprinkle with 1/3 of the remaining walnuts. Repeat with remaining ingredients to form 3 braided danishes. Arrange danishes on prepared baking sheet.
- Bake for 30 minutes in the preheated oven, or until golden brown. Cool for approximately 30 minutes. While the danishes are cooling, prepare the icing: mix confectioners sugar and water until smooth. Drizzle in fine streams over warm danishes.
Nutrition Facts : Calories 410.8 calories, Carbohydrate 35.2 g, Cholesterol 59.9 mg, Fat 29.6 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 15.2 g, Sodium 157.2 mg, Sugar 22.8 g
ONTBIJTKOEK - DUTCH SPICE BREAD
This traditional Dutch recipe has been a staple at Christmastime in my house for as long as I can remember. I can't quite describe the taste of it - something like gingerbread, but with more bite and a stronger flavour. After it cools it develops a moist almost sticky crust, which is my favourite part. It's super easy to make and really yields a wonderful holiday bread. Please enjoy!
Provided by Liwl7755
Categories Breads
Time 1h10m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 300 degrees Fahrenheit.
- Combine all ingredients into a smooth paste.
- Lightly coat a LOAF pan with baking spray and flour.
- Bake for a full hour. When fully baked, open the oven door a crack, and allow loaf to cool in the turned off oven for 1/2 hour before removing from oven and cooling completely. Then remove from pan.
- Cool completely and store in plastic bag.Keep covered or bread will dry out.
Nutrition Facts : Calories 113.3, Fat 0.8, SaturatedFat 0.4, Cholesterol 2.1, Sodium 220.5, Carbohydrate 24.7, Fiber 0.6, Sugar 10.6, Protein 2.1
DUTCH KROKETTEN
very savoury
Provided by sara66
Time 23h
Yield Serves 15
Number Of Ingredients 0
Steps:
- 1. Boil whole chicken in spiced up(as per taste) and seasoned water and boil for 1 ½ hr (closed lid)
- 2. Remove chicken from stock- let cool down and tear meat into pretty small bite size pieces
- 3. Degrease stock and keep aside
- 4. In same pot –which is now empty- melt 250 gr butter
- 5. Add chopped onion and fry until soft
- 6. Add curry powder and once well absorbed by butter add as much flour-spoon by spoon- as mixture can take until just before “crumbling stageâ€
- 7. Add ladle by ladle of stock into mixture until consistency is a bit thicker than say yoghurt
- 8. Add spices and soya as per your taste and be generous
- 9. Put pot in fridge overnight
- 1 whole chicken
- 250 gr butter
- ½ finely cut onion
- 4 table spoons of currypowder
- Plenty of flour
- Spices as per your taste: chilie flakes- pepper- paprika etc
- Chickenstock –skimmed of fat
- Good splash of soya sauce
- 3 whisked eggs
- Plenty of breadcrumbs!!
- 1. Boil whole chicken in spiced up(as per taste) and seasoned water and boil for 1 ½ hr (closed lid)
- 2. Remove chicken from stock- let cool down and tear meat into pretty small bite size pieces
- 3. Degrease stock and keep aside
- 4. In same pot –which is now empty- melt 250 gr butter
- 5. Add chopped onion and fry until soft
- 6. Add curry powder and once well absorbed by butter add as much flour-spoon by spoon- as mixture can take until just before “crumbling stageâ€ÂÂÂ
- 7. Add ladle by ladle of stock into mixture until consistency is a bit thicker than say yoghurt
- 8. Add spices and soya as per your taste and be generous
- 9. Put pot in fridge overnight
- Next day:
- Put 2 oven trays next to another -1 with seasoned flour and one with bread crumbs
- Roll a small handfull of mixture into flour and roll into kroket shape then
- Roll thru whisked eggs then
- Roll thru breadcrumbs.
- Voila
- In deep fat fryer :
- Cook for 6 min in medium hot oil from “fresh†until nicely golden or from frozen for 10 minutes but ensure fat not too hot otherwise they burn
- BTW you can also roll mixture into pingpong sized balls and serve as savoury snacks
- Enjoy
- Rob
- Next day:
- Put 2 oven trays next to another -1 with seasoned flour and one with bread crumbs
- Roll a small handfull of mixture into flour and roll into kroket shape then
- Roll thru whisked eggs then
- Roll thru breadcrumbs.
- Voila
- In deep fat fryer :
- Cook for 6 min in medium hot oil from “fresh†until nicely golden or from frozen for 10 minutes but ensure fat not too hot otherwise they burn
- Next day:
- Put 2 oven trays next to another -1 with seasoned flour and one with bread crumbs
- Roll a small handfull of mixture into flour and roll into kroket shape then
- Roll thru whisked eggs then
- Roll thru breadcrumbs.
- Voila
- In deep fat fryer :
- Cook for 6 min in medium hot oil from “fresh†until nicely golden or from frozen for 10 minutes but ensure fat not too hot otherwise they burn
- BTW you can also roll mixture into pingpong sized balls and serve as savoury snacks
- Enjoy
- Rob
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