European - Dutch Newest Recipes

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Dutch Corn Fritters

  • Posted by ADMIN on 09/26/2007
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In medium mixing bowl beat together egg yolk and sugar. Using wooden spoon, stir in kernel and cream-style corn, flour chives, salt and pepper; mix well. In small mixing bowl, using electric mixer, beat egg white until stiff but not dry; gently fold into corn mixture. In 10-inch skillet heat...


Dutch Kisses

  • Posted by ADMIN on 09/26/2007
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Beat egg whites very stiffly; fold in sugar, salt, and lastly the nut meats. Drop teaspoonfuls of this batter on a greased, floured baking tin and bake at 350 F for 10 minutes or until golden and rather dried. Compliments of:


The All Time Favorite Dutch Oven Potatoes

  • Posted by ADMIN on 09/26/2007
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Keep potatoes covered with water until ready to use or they turn dark and loose much of their appeal. Brown bacon in preheated oven with or without the lid on. If it's windy, or many people moving around, it's safer with the lid on. Add onions, and cook until transparent. Place potatoes...


The Simplest Cobbler

  • Posted by ADMIN on 09/26/2007
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Oil the pot with cooking oil. Some use salad oil. If ind it burns to readily and produces an offensive taste and odor. Pour in about 1 1/2 to 2 inches of fruit juice and the fruit (sweetener mixed in). Sprinkle one or two dry cake mixes over fruit, keeping it the same depth as much as possible. I...


Sheepherders Bread

  • Posted by ADMIN on 09/26/2007
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Cooked in a dutch oven, cast iron or aluminum pan. If you have a deeper oven don't let dough raise the lid, and cook until done with lid on. In a bowl combine hot water, shortening, sugar and salt. Stir until butter melts and cool to warm. Stir in Yeast and set in a warm place until...


Pepernoten (Peppernuts)

  • Posted by ADMIN on 09/26/2007
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I don't have an exact recipe for this, but the dough is very much like that for gingerbread. Make into a dough, leave for a while (month?) to infuse. Form into chunky bits. Bake at ? till golden brown. (honey instead of sugar to keep it soft and 'chewy' instead of crunchy) The...


Penn-Dutch Traditional Cheesecake

  • Posted by ADMIN on 09/26/2007
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My Favorite Cobbler

  • Posted by ADMIN on 09/26/2007
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Any kind of fruit or berries can be used. My favorite is black or boysenberries, freshly picked. Wash the berries in cold water. Oil the pot and put about 1/2 inch of water in the bottom. Sweeten berries to taste then sweeten a little more. Some berries taste sweet enough fresh off the vine but...


Marsepein (Marzipan)

  • Posted by ADMIN on 09/26/2007
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OR VERSION 2 250 g Almonds 400 g Powder sugar 1 Egg Mix sugar with a little water and bring to the boil, to sugarsyrup stage of ca 110 degrees. Add almonds, and a whipped egg white (2 eggwhites per kg of marsepein). When you can no longer beat the mass, knead with powdered sugar...


Kruidnoten (Spicy Nuts)

  • Posted by ADMIN on 09/26/2007
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Knead to a supple dough. Wrap in clingfilm and leave for 24 hours. Form into ca 40 'noten' (circular, ca 1,5 cm diameter, ca 0,5 cm high in the middle). Place on greased baking sheet, ca 2 cm apart. Bake at 200 C, 15 min, till brown and crunchy. Leave to cool. Store in airtight...


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