1 cup almond paste
a dash of salt
2/4 cup of castor sugar
3 egg whites, at room temp., beaten stiff
margarine to grease cookie sheet
4 tbsps. flour for dusting cookie sheets
Pre-heat oven to 350 degrees F.
Mix almond paste, salt and castor sugar thoroughly together. Fold beaten egg
whites in. Drop onto greased and floured cookie sheet and bake in pre-heated oven until
golden brown, about 25
min. Cut and eat.
4 cups flour
1/2 cup sugar
1 cup butter
1 package yeast
1/2 cup warm water
1 1/2 cups brown sugar
1 cup butter
1 teaspoon cinnamon
6 tablespoons dark corn syrup
Dissolve yeast in warm water. Cut
1 cup butter into flour. Mix in sugar, eggs, and yeast mixture. Mix well. Set aside
to rise 30-60 minutes. Roll dough into balls and bake in pizelle iron. Make syrup. Boil
all ingredients till at soft-
ball stage. Split waffles in half and spread cut sides with warm syrup. Then put the
halves back together.
4 cups flour or 4 cups pancake mix
1 (2/3 oz) cake yeast
4 cups lukewarm milk
butter or margarine
Put the flour en the salt in a bowl. Make a well in the centre . Add the diluted (with a
little milk) yeast. Add 2 cups
milk and mix to a smooth batter. Add the rest of the milk. Leave to rise for ¾ hour. Heat
enough butter in a heavy
skillet. Pour in a part of the butter and fry the pancake on both sides. Keep them hot and
serve with sugar or
molasses, golden syrup or treacle.
4 cups all purpose flour
2 eggs, pinch of salt
1 tsp vanilla extract
enough milk to make thin running batter
Mix flour, eggs, salt, vanilla and
milk in medium bowl. Use a large 9 inch Teflon skillet, fairly hot, and use only
enough margarine to slightly grease the bottom. Cover full bottom of the pan with batter,
thinly and evenly, by
tilting and rolling the pan. When bubbles appear, turn over and cook other side till
golden. Keep warm in oven
while preparing each pannekoek.
Filling and decoration: Stroop (syrup), crumbled bacon, copped pecans, powdered sugar, preserves.
filling variations: fresh sliced strawberries, blue berries
For decoration use fresh orange, melon, grapes or kiwi fruit slices.
To fill: butter one side of the pannekoek, and spread some preserves. Fill with crumbled bacon (or fresh sliced
strawberries); Roll up the pannekoek, pour some dark syrup on top; sprinkle with chopped pecans and powdered
sugar. Serve with fresh fruit for decoration. Makes 8 or 10 pannekoeken.
Poffertjes (Tiny Pancakes)
200 grams flour
40 grams butter or margarine
approx. 3.5 dl milk
8 grams yeast
2 grams salt
Heat the milk until lukewarm. Mix the salt with the flour and make a well in the
middle. Mix the yeast with a
little lukewarm milk and pour this into the well, together with 2/3 of the rest of the
milk. Stir to a thick, smooth
batter. Add the rest of the lukewarm milk (keep stirring!). Cover the batter with a
dampened cloth and leave in a
warm place (for instance on a radiator) for 1 hour. Grease a special poffertjes pan with
butter. Fill each of the wells
of the pan with some of the batter and fry on both sides until golden brown. Serve the
poffertjes hot with butter and
4 sheets deep-frozen puff pastry
2 tart apples
4 tablespoons currants
2 tablespoons raisins
2 teaspoons cinnamon
4 tablespoons sugar
cup of water
Defrost the puff pastry and
preheat the oven to 200° C (380° F). Peel and core the apples. Cut into cubes and mix
these in a bowl with the currants, raisins, 2 cinnamon and 2 teaspoons sugar. Mix well.
Place some of the apple
mixture on each sheet of puff pastry. Moisten the edges of the parcels and fold into
triangles. Press the edges well
with a fork and place the parcels on the baking tray. Brush with some water and sprinkle
sugar on top. Bake the
apple turnovers in 15 to 20 minutes.
½ cup cold water
½ cup butter or margarine
10 tbsp. flour, sifted
2 tbsp. washed, dried currants or sultanas or raisins
cooking oil or fat for frying
sifted confectioners sugar.
Mix water, salt and butter and bring to the boil. Remove from heat and stir in flour. Put
back on heat. Keep stirring
with wooden spoon until mixture leaves the pan and form a ball. Remove from heat. Cool and
then break in the
eggs one at the time, beating well until smooth. Add the raisins and currants. Heat fresh
oil or fat to 360° - 370° F.
(180° C.) and with a metal tablespoon (which should be dipped in the oil first) take out
a spoonful of batter and fry
until golden brown on both sides. This takes about ten minutes. These will puff up and
become very light. Watch
the temperature of the fat. Drain on brown paper and sprinkle with confectioners
sugar. These "snowballs" are
lso a traditional New Years Eve sweet. They can also be made without fruit. Then the
must be cut open at the side
and filled with sweetened whipped cream.
Jan in de Zak
(John in the Sack)
1 cake compressed yeast (2/3 oz)
¼ cup lukewarm water
3 cups sifted flour
¾ cup milk, scalded and cooled to lukewarm
1/3 cup of raisins and currants (washed) chopped peel
Sprinkle yeast into lukewarm water and stir until dissolved. Place flour in bowl, add egg
and milk, stir with
wooden spoon until flour absorbs liquid. Then add fruit and salt and mix well. Add the
yeast/water mixture and
blend well with a wooden spoon (dough will be sticky). Place dough in a bowl, cover and
let rise in a warm place
for 45 minutes. Meanwhile sprinkle a clean wet cloth with flour. Roll dough into a oblong
and tie loosely into
cloth, filling 2/3 full. Firmly fasten ends, stick safety pin in the middle. Steam 2 to 3
hours. Remove from cloth and
serve hot with a molasses (treacle) sauce or with melted butter and brown sugar. Do not
cut with a knife, but with
a piece of string. If served cold, the next day, sprinkle with sugar and spread with
(The Hague Bluff)
A great favourite with Dutch children.
3 tbsp. raspberry syrup
½ cup sugar
1 egg white
Put raspberry syrup, sugar and the unbeaten white of egg in a deep bowl or in an
electric-mixer. Beat by hand 10
minutes or more, the idea being that the longer one beats, the more one gets. Serve with a
wafer or a lady finger. In
Holland it is made of red currant juice, but I believe that is not available in the shops
in England and America.
¾ litre cold water
¼ litre coffee cream
90g custard powder
Heat the water, sugar, custard powder
and coffee cream till well mixed and a bit thickened. Add the pinch of salt. Whisk the
mixture fast, until there are no more lumps. Remove from heat. While it is cooling,
sprinkle a little sugar on top to avoid a film from forming on the surface. When it has
cooled, mix it again. Serve cold, plain or with whipped cream. It is also good served in
combination with the chocolate vla.
3 cups milk
3 tablesp. cornstarch
1 ounce cocoa
6 tablesp. sugar
Mix some milk with the cocoa and
the cornstarch till there are no more lumps. Heat the remaining milk. Add the
Vlaaien (Limburg Pies)
cocoa mix and mix well until smooth (it may be difficult to get rid of the lumps). Let the
mix cook well (watch out
that it doesn't burn)for about 3 minutes. Add the sugar to the vla. Let cool. After it has
cooled, mix it well with a
hand mixer (till all lumps are gone). Pour in pudding bowls. Refrigerate. Serve with fresh
A sweet bread dough (or fine bread dough) baked in a 10" round pan or in
4 individual smaller pans, made 2 cups
flour (use your own favorite recipe)
Any fruit or dried fruit
Limburg pies are thin, flat pies
made of bread dough. They are made in all sizes from 4 to 20 inches in diameter. For
a pie of about 8 inches a dough made of 2 cups flour will suffice.
For preparing dough use a recipe
for sweet bread dough or fine bread dough adding a little butter or margarine.
Knead dough, leave it to rise, roll it out thinly. Put it in a greased round pan, cover up
and leave to rise to double
its size. Prick dough with fork or knife if it has risen too high. Cur e.q. plums into
halves, stone them and put them
closely together on the dough with cut side upwards, or fill the pie with stoned cherries
or stewed fruit. Bake pie in
a hot oven (450° F.) for about 30 minutes. Sprinkle fruit with sugar 10 minutes before
the pie is taken out of oven,
sprinkle once more when pie is done. If stewed fruit is used, mix fruit with sugar before
1 cup butter or margarine
½ cup flour
pinch of salt
about 4 tbsp. water
sugar for sprinkling
Make puff pastry in your own manner of the first 4 ingredients. Roll out thinly. Cut out
ovals with a cookie cutter
of about 2½". Place on a buttered baking sheet, not to close together. Moisten tops
with a mixture of water and
beaten egg and sprinkle with sugar. Bake about 10 minutes in a hot oven (450° F.) until
done, very crisp and
(Dutch Spice Cake)
2 cups self rising flour
½ cup dark brown sugar (demerara sugar)
1/3 cup molasses or treacle
1 cup milk
1 tsp. each ground cloves
cinnamon and ginger
½ tsp. grated nutmeg
pinch of salt.
Combine all the ingredients to a
smooth paste. Butter a oblong 8" x 3" cake tin, fill with dough and bake about
one hour in a slow oven (300° F.). When cooked, allow to cool and keep in a tin or in the
bread-bin for 24 hour
before serving. This cake keep moist when put in the bread-bin with the bread. The Dutch
serve it with their
"elevenses", buttered or on a slice of bread for breakfast.
Boil together 2 C. water and 1 C. butter. Add 2 C. flour well sifted, stirring constantly.
When smooth remove from
fire and add eight eggs, two at a time. Beat thoroughly and bake in buttered gem pans in a
hot oven. Fill with
whipped cream or custard.
1/2 pound of butter
1 1/2 cup of brown sugar
1 egg separated
1/2 teaspoon of baking powder
1/2 teaspoon of salt
2 cups of flour
Cream butter and sugar. Add egg
white, baking powder and salt. Add flour and mix well. Divide batter and spread
into two pie plates. Decorate with cross hatching marks made with the tine of a fork.
Spread egg yolk over top.
Preheat oven to 325 F. Bake for 30 minutes or until edges are a golden brown. Cool and
slice into wedges.
Appel Koek (Dutch Apple Cake)
1/2 cup unsalted butter or margarine, softened
1 cup white sugar
1 1/4 cup warm apple sauce
2 cups all purpose flour
1 tsp. baking soda
3/4 tsp. salt
1 1/2 tsp. cinnamon
3/4 tsp. cloves
2 apples, diced
1 cup raisins
1 cup chopped pecans
Mix butter with sugar and eggs.
Blend on low with an electric mixer or by hand. Slowly blend in applesauce. Sift
all dry ingredients with spices and add apples, raisins and nuts. Stir dry mixture into
butter mixture. Pour the
batter into a greased 9x13 cake pan. Bake for 45 minutes at 350 degrees.
1 -1/2 cups flour
1 cup icing sugar
1 teaspoon baking powder
Mix well. Drop on greased cookie
sheet. Bake in moderate oven, until golden brown.
2 cups all purpose flour
1 cup white sugar pinch of salt
1 1/2 tsp of cinnamon
1 cup unsalted butter or margarine
1 egg, slighty beaten with 1 tsp of water
1 cup sliverd blanched almond ( or more to taste)
Optional: candied white sugar
Combine the four, sugar, salt and cinnamon.
Cut in the butter to make a stiff dough. Pat the dough into a greased
cookie sheet or jelly-roll pan. Brush the surface of the dough with the beaten egg and
water, allow any excess egg to
run off the surface of the dough. Cover the top of the dough with slivered almonds
(sprinkle with candied sugar if
desired) The amount of almonds and sugar are to your preference, but usually, very little
dough shows through.
Bake in preheated oven at 300f (150c) for 35 minutes. Cut warm dough into diamond or
1/2 cup brown sugar
2 teasp. cinnamon powder
2 tablesp. flour
2 tablesp. melted butter/margarine
1/2 cup walnut pieces (optional)
Cream 1/2 cup margarine (salted) with 1 1/2 cup sugar. Add two beaten eggs, one at a time.
2 1/2 cups flour
1/2 teasp. baking soda
1/2 teasp. baking powder
1 cup buttermilk or regular milk
1 teasp. vanilla
Add half of the mix to the cake pan,
then add 1/2 of the filling. Add the rest of the mix, then spread the other half
of the filling over the mix. Bake for 40-45 minutes at 350F .
250 grams flour
125 grams cold, firm butter
1 deciliter water
pinch of salt.
4 to 5 cooking apples
appr. 4 tablespoons (not heaped) of sugar
30 gr. currents
30 gr. raisins
1 egg yoke or a mix of milk and sugar.
Prepare or buy (shortcrust) pastry. Roll
the pastry not too thinly and cut out large cirkels (6 in/15cm). Prepare the
filling by cutting dices out of the pealed apples and mix them with the sugar, cinnamon,
well drained previously
washed currants and raisins. Do NOT prepare the filling in advance as the sugar will melt
making the pastry too
damp. Heap some filling on each cirkel of pastry and fold the edges over it, glueing the
edges down with water.
Brush each applefold with the eggyoke, which has been slightly beaten in a table spoon of
water or use the mix of
milk and sugar. Put the folds on a buttered baking tray and bake them in the middle of a
hot oven in approx. 10
minutes until golden brown and well cooked. Eat them not too long afterwards as the crust
will soon become limp
because of the moist filling.