Dutch Dessert Recipes

Grandma's Old Time Dutch Dessert Recipes Make Delicious Treats

Ingredients: 2 pounds of fine flour, 1-1/2 pounds of good brown sugar, 1/2 pound of butter, 1/4 pound of fat, 1/2 pound of almonds pounded, 2 eggs, 2 teaspoonfuls of baking soda, 2 teaspoonfuls of ground cloves, 2 teaspoonfuls of ground cinnamon, 1/4 pint of claret.

Method: Rub the butter and fat into the flour, add the sugar, almonds, and spices. Dissolve the soda in a little warm water; beat the eggs, add the dissolved soda and wine to them, mix with the flour and knead well. Roll out thinly, stamp into small rounds, and bake gently until crisp.

The old Dutch people put a small piece of citron preserve in the center of each cake. Sufficient for 3 cakes. Seasonable at any time.

One pint of flour, one teaspoonful of cream of tartar, half a teaspoonful of soda, half a teaspoonful of salt, an egg, a generous two-thirds of a cupful of milk, two tablespoonfuls of butter, four large apples.

Mix the salt, soda, and cream of tartar with the flour, and rub through the sieve. Beat the egg light, and add the milk. Rub the butter into the flour. Pour the milk and egg on this, and mix quickly and thoroughly. Spread the dough about half an inch deep on a buttered baking pan. Have the apples pared, cored, and cut into eighths. Stick these pieces in rows into the dough. Sprinkle with two tablespoonfuls of sugar. Bake in a quick oven for about twenty-five minutes. This pudding is to be eaten with sugar and cream or a simple sauce.

Rub six ounces of butter into three pounds and a half of flour -- make a hole, and put in six ounces of powdered loaf sugar -- wet up with eight eggs and a quarter of a pint of water -- break your dough smooth; make them and dock them like a captain's biscuit -- form them on your reel; drop them into a stewpan of water boiling over the fire -- when they swim take them out with a skimmer, and put them into a pailful of cold water; let them remain full two hours before you bake them -- you may drain them in a cloth or in a sieve -- bake them on clean tins in a brisk oven, or on the bottom of the oven.

Take about one pint of flour, sift it into a bowl, make a hole in the center of the flour, pour in it gradually one cup of lukewarm water, a pinch of salt, and a spoonful of butter or goose fat. Stir this slowly, making a nice smooth dough of it and adding a little more flour if necessary. Cover up the dough and set it in a warm place. Let it rest until you have prepared the cheese.

Take half a pound of cheese, rub it through a coarse sieve or colander, add salt, the yolks of two eggs and one whole egg, and sweeten to taste. Add the grated peel of one lemon, two ounces of sweet almonds, and about four bitter ones, blanched and pounded, four ounces of sultana raisins and a little citron chopped finely.

Now cover your kitchen table with a clean tablecloth, sift flour all over it and roll out your dough as thin as possible. Now use your hands, placing them under the rolled dough and stretch it gently, very gently, so as not to tear it, walking all around the table as you do this, to get it even and thin as tissue paper. Pour a few tablespoonfuls of melted butter or goose oil over the dough; spread the cheese.

Now take hold of the tablecloth with both hands about a yard apart, and begin to roll the strudel (it will roll itself almost -- just lift the cloth high enough). Now butter or grease a large cake pan, hold it up to the edge of the table and dump in the strudel. Bake a nice brown, basting with sweet cream.

Dutch Flummery

Ingredients: 1-1/2 oz of isinglass [gelatin], the rind and juice of 1 lemon, 1 pint of water, 4 eggs, 1 pint of sherry, Madeira, or raisin wine; sifted sugar to taste.

Mode: Put the water, isinglass, and lemon rind into a lined saucepan, and simmer gently until the isinglass is dissolved; strain this into a basin, stir in the eggs, which should be well beaten, the lemon juice, which should be strained, and the wine; sweeten to taste with pounded sugar, mix all well together, pour it into a jug, set this jug in a saucepan of boiling water over the fire, and keep stirring it one way until it thickens; but take care that it does not boil.

Strain it into a mold that has been oiled or laid in water for a short time, and put it in a cool place to set. A tablespoonful of brandy stirred in just before it is poured into the mold, improves the flavor of this dish: it is better if made the day before it is required for table. Sufficient to fill a quart mold. Seasonable at any time.

Poffertjes (Dutch Fritters)

Ingredients: 6 ounces of flour, 4 ounces of butter, 3 eggs, 1/2 pint of milk or water, about 1/2 pound of lard.

Method: Boil the milk or water, then add the butter, stir the flour in gradually, and cook over the fire until it ceases to adhere to the stewpan or spoon. Turn onto a dish; when cool stir in the yolks of the eggs, beat stiffly, and add lightly the whites of the eggs. Heat the lard, put in the dough a teaspoonful at a time, fry gently until nicely browned, turning frequently meanwhile. Dredge liberally with fine sugar and serve hot.

Grandma's Homemade Dessert Recipes
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