OUDE WYF KOEK (OLD DUTCH CAKE RECIPE)
I grew up in a very Dutch community in Iowa. This is from a community cookbook from my hometown. Posted for ZWT6.
Provided by noway
Categories Dessert
Time 50m
Yield 9 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F.
- Sift together flour and baking soda.
- Mix together brown sugar, cornsyrup, coffee, and anise.
- Mix wet ingredients with dry ingredients.
- Pour into 9x9 inch baking pan and bake for 45 min at 325°F.
- To serve: May be sliced thinly. May spread with butter if desired.
Nutrition Facts : Calories 377.2, Fat 0.6, SaturatedFat 0.1, Sodium 174.1, Carbohydrate 90.1, Fiber 1.3, Sugar 33.8, Protein 5
MELTING BELGIAN CHOCOLATE CAKE
Make and share this Melting Belgian Chocolate Cake recipe from Food.com.
Provided by kyle martin
Categories Dessert
Time 23m
Yield 6 small cakes, 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 450 degrees.
- Butter 6 (6 oz) custard cups.
- Lightly sprinkle unsweetened cocoa over interiors; shake out excess.
- Set cups on baking sheet.
- In microwave safe bowl, combine chocolate and butter.
- Microwave on medium 1-3 minutes or until almost melted.
- Stir until smooth.
- With whisk, beat eggs, egg yolks, 1/2 cup sugar and beer in large bowl until well blended.
- Stir in chocolate mixture.
- Stir in flour until thoroughly blended.
- Divide mixture evenly into custard cups (filled cups can be held in refrigerator for up to 2 hours before baking).
- In another large bowl, beat all cream ingredients at medium-high speed until stiff peaks form.
- When ready to serve, bake cakes on baking sheet 12-13 minutes or until tops are dry and outside edges just begin to pull away from edge of cups (centers may be slightly sunken but will rise as they sit).
- Place on wire rack; cover loosely with foil.
- Let stand 4 minutes.
- With hot pad or towel, hold each cup and run knife around edges to loosen cakes; unmold hot cakes onto serving plates.
- Serve immediately; pass whipped cream separately.
- Store in refrigerator.
Nutrition Facts : Calories 489.8, Fat 38.6, SaturatedFat 22.9, Cholesterol 301.9, Sodium 53.6, Carbohydrate 30.4, Fiber 0.3, Sugar 21.2, Protein 6.3
POM KOEK (BELGIAN COFFEE CAKE)
I found this vintage recipe on the Internet while looking for unique recipes to submit for the Zaar World Tour. It comes from the recipe files of Margaret Dens Buytaert, a Belgain who resided in Wisconsin. The idea of coffee as the liquid in this quick bread intrigues me. Sorry that I will not have a chance to prepare it for a while. If you try it, please share your reactions.
Provided by justcallmetoni
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 350 degrees.
- Prepare a 9" by 4" in loaf pan by lightly greasing the sides. Cut a piece of wax paper or parchment to fit the bottow for quick removal.
- Mix together dry ingredients (flour, sugar, baking soda, cinnamon & cloves).
- In a separate bowl, quickly mix 1 egg. Spoon in and mix the honey, coffee, and oil.
- Quickly fold in the dry ingredients - mixing just enough to combine without toughening the batter.
- Fold into pan and bake for 30 minutes. Use a tooth pick to see if center is done.
- Slice thinly and serve warm plain or with butter.
Nutrition Facts : Calories 292.3, Fat 6.8, SaturatedFat 1, Cholesterol 17.6, Sodium 306.8, Carbohydrate 55.7, Fiber 1, Sugar 31.6, Protein 3.9
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