Showing posts with label Dutch. Show all posts
Showing posts with label Dutch. Show all posts

December 12, 2016

MORAVIAN SCOTCH CAKES

Ingredients:
Sifted all purpose flour - 4 cups
Sugar -1/2 cup
Caraway seed - 2 tsp
Butter - 1 1/2 cups

Method:

  •  Combine flour, sugar, and caraway seeds in a bowl. 
  • Cut in butter until mixture becomes a soft dough; shape into a ball.
  • Roll a third of dough at a time 1/4" thick on a floured surface. Cut into 2" squares.
  • Transfer to lightly greased cookie sheets.
  • Bake at 325 F about 20 minutes.
  • Cool cookies; spread with snowy icing, and sprinkle with coloured sugar.

SNOWY ICING:-

Ingredients:
Sugar - 1 cup
Water - 1/4 cup
Salt - few grains
Egg white -1
Vanilla extract - 1 tsp

Method:
  •  Mix the sugar, water, and salt in a small saucepan; stir over low heat until sugar is dissolved.
  • Cook without stirring until mixture spins a 2 " thread(230 F) when a small amount is dropped from a spoon.
  • Beat egg white until stiff, not dry, peaks are formed.
  • Continue beating egg white while pouring hot syrup over it in a steady thin stream.
  • After all the syrup added, continue beating until icing is very thick and forms rounded peaks.
  • Blend in extract.

January 21, 2016

JAN HAGEL COOKIES

Ingredients:
Butter - 1 cup
Sugar - 1 cup
Egg - 1 (separated)
All purpose flour - 2 cups
Cinnamon - 1/2 tsp
Water - 1 tbsp
Walnuts - 1/2 cup (very finely chopped)

Method:

  • Heat oven to 350.
  • Lightly grease a jelly roll pan.
  • Mix butter, sugar, and egg yolk.
  • Blend flour with cinnamon; stir into butter mixture.
  • Pat into pan. Beat water and egg white until frothy; brush over dough; sprinkle with nuts.
  • Bake 20-25 minutes, or until very lightly browned.
  • Cut immediately into finger like strips.

October 02, 2015

DUTCH LETTUCE SOUP

Ingredients:
Large onion - 1 (finely chopped)
Small garlic clove - 1
Butter - 50 gms
Lettuce - 2-3 heads (finely shredded)
Chicken stock - 750 ml
Flour - 37 gms
Single cream - 250 ml
Pinch of nutmeg
Salt and pepper

Method:

  • Fry onion and crushed garlic in butter till soft but not brown.
  • Add lettuce and cook, covered, for 10 minutes.
  • Add stock and bring to boil. Reduce heat and simmer for 15-20 minutes.
  • Whisk flour into cream. Add to the soup with the nutmeg, salt and pepper; stir over gentle heat till soup thickens. Cook, stirring, for a further 2-3 minutes.
  • Sieve or liquidize the soup. Reheat and adjust seasoning if necessary.
  • Serve hot or cold, garnished with chopped chives.
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