Friday, 27 October 2017

Olieballen - Dutch Doughnuts

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Let stand for 10 minutes: - 2 packages of yeast
                                         - 1/2 cup lukewarm water
                                         - 1 tsp. sugar
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Mix and let stand 45 min: - 3 cups flour
                                          - 2 cups milk
                                          - yeast mixture
                                          - 2 eggs
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Mix together and then add to dough mixture: - 1/4 cup sugar
                                                                         - 1 tsp. salt
                                                                         - 1/4lb currents
                                                                         - 1/4lb raisins
                                                                         - 1/4lb apples                            
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Drop dough by spoonful to hot oil.
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Oliebol - Wikipedia
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An oliebol (Dutch pronunciation: [ˈoːlibɔl], plural About this sound oliebollen ) (also olykoek) is a traditional Dutch and Belgian food. They are called oliebollen (literally: oil spheres) in the Netherlands, while in Belgium they are also called smoutebollen (literally: lard balls although the real "smout" is of rapeseed oil) and croustillons (loosely: crispies) in French. In English they are more commonly known as Dutch Doughnuts or Dutchies. In the distant region of Istria, now split into the countries of Italy, Croatia and Slovenia, a variation of this dish is called fritole, fritule and blinci. In Serbia they are called uštipci.
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Oliebollen are a variety of dumpling made by using an ice cream scoop or two spoons to scoop a certain amount of dough and dropping the dough into a deep fryer filled with hot oil. In this way, a sphere-shaped oliebol emerges. Oliebollen are traditionally eaten on New Year's Eve[1] and at funfairs. In wintertime, they are also sold in the street at mobile stalls.
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The dough is made from flour, eggs, yeast, some salt, milk, baking powder and usually sultanas, currants, raisins and sometimes zest or succade (candied fruit). A notable variety is the appelbeignet which contains only a slice of apple, but different from oliebollen, the dough should not rise for at least an hour. Oliebollen are usually served with powdered sugar.
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In Flanders the "oliebol" is also called "smoutebol" because it is often cooked in animal fat rather than vegetable oil. Another difference between the Dutch oliebol and the Flemish smoutebol is that the smoutebol is usually not filled in contrast to the Dutch oliebol. The filling of the oliebol could consist of raisins, currants and apple, other ingredients can be added, such as succade, pieces of orange or whipped cream.
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They are said to have been first eaten by Germanic tribes in the Netherlands during the Yule, the period between December 26 and January 6 where such baked goods were used[citation needed] . The Germanic goddess Perchta, together with evil spirits, would fly through the mid-winter sky. To appease these spirits, food was offered, much of which contained deep-fried dough. It was said Perchta would try to cut open the bellies of all she came across, but because of the fat in the oliebollen, her sword would slide off the body of whoever ate them. The earliest discovered recipe of oliekoecken ("oil cookies", the direct precursor of the oliebol) came from the 1667 Dutch book De verstandige kock "The smart/responsible cook".[2]
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Young woman with a pot filled with oliebollen
For centuries the Dutch ate oliekoek ("oil cookie"), an old name for oliebol ("oil ball"). The Oliebollen you see in the painting from around 1652 are very similar to today's oliebol. At that time, they were baked in lard or rapeseed oil. During the nineteenth century the word "oliebol" started to be used more. The 1868 edition of the Van Dale dictionary included word "oliebol", whereas the rival "Woordenboek der Nederlandsche taal" didn't include it until 1896, stating that "oliekoek" is a more commonly used term, but a major shift in usage occurred: from the early twentieth century the word "oliebol" became the popular word, while "oliekoek" was no longer in use.[3]
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Mix - Peel Cake

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Ingredients:
- 2 cups Flour
- 1 cup Sugar
- 1 cup Hot Water
- 1/2 cup Mix Peel
- 1 Egg (Beaten)
- 1 tsp. Baking Soda
- 1 tsp. Cinnamon
- 1 tsp. Cloves
- 1 tsp. All-Spice
- 2 tbsp. Margarine
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Directions:
Sift dry ingredients together. Combine butter, water and mix peel. Add beaten egg to water mixture. Add dry ingredients. Bake in a loaf pan. Heat oven to 350 degrees and bake for 45 minutes to an hour. 
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Pineapple Delight

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Ingredients:
- 20 Graham Wafers, Crushed
- 1/2 cup Butter
- 1 cup Whipping Cream
- 1 tin Crushed & Drained Pineapple
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Icing
- 1/3 cup Butter
- 1 cup Icing Sugar
- 1 Egg
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Directions:
Mix wafers and butter together. Mix the ingredients for the icing together and spread evenly over the first mixture. Cool till stiff. Whip 1 cup whipping cream. Mix in 1 tin crushed & drained pineapple and spread this on top of icing.

Bake the wafers and butter in an 8" square cake pan at 350 degrees for 15 minutes.
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Marshmallow Rolls

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Ingredients:
- 32 Graham Crackers (Crushed Fine)                       - 1/4 cup Finely Chopped Walnuts
- 1 pkg. Marshmallows                                              - 1/4 cup Marchino Cherries
- 1 tin Eagle Brand Milk                                            - Coconut
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Directions:
Toss all the ingredients together with 1 tin of milk. With wet hands, shape into rolls about 2 inches in diameter. Coat rolls with toasted coconut. Wrap rolls in wax paper and chill in fridge. Use wet knife to cut in slices and keep chilled. Can vary recipe to taste and roll in Graham Crackers crumbs or chopped nuts. 
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Butter Cake

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Ingredients:
- 3/4 cup Butter                                            - 1/2 tsp. Baking Powder
- 1 cup Sugar                                                - 2 Eggs
- 1 cup Flour                                                 - 1 tsp. Almond Extract
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Directions:
Cream butter and sugar. Add remaining ingredients. Heat oven to 350 degrees and bake about 40 minutes.
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Well, the weather outside's craptastic...
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... so I thought I'd try to bake another of my Dutch Mother's recipes. This one is called Butter Cake, or in Dutch, Boeter-Koek. This is very easy to make. In fact, I remember making these all by myself as a little kid. The hardest part is dealing with the sore arm you'll get from mixing it all together. I was thinking of renaming it Bachelor Cake... but, since it's still baking in the oven and I don't know if it turned out right yet, I'll hold off for now.
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Ingredients:
1 Cup Butter
1 Cup Sugar
1 Egg
2 Cups Flour
1 Tsp Baking Powder
1 Tsp Vanilla Extract
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Directions:
- Separate the egg yolk (and keep the egg white for later) 
- In a large bowl, mix together the sugar, butter and egg yolk (keep the wrapper from the butter stick... you will use it later).
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(I heated up the cold butter from the fridge for 30 seconds in the microwave, which is why there is a finger print in the top of it - I just had to check!)
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--- I mean really mix it together... and then mix it a bit more! It will end up looking almost powdery and crumbly when you are done.
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- Stir in the flour, baking powder and vanilla extract, then mix it some more... and some more!
--- Come on, what kind of a wuss are you? Mix it! More! Until it again looks all powdery and crumbly, but has a fairly even texture to it (no big lumps).
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- Take the wrapper from the butter stick and grease the pie pan with it. Without it, you won't be able to get it nicely out of the pie plate. Of course, if you substituted margarine for butter (and made a margarine cake) you can spray the pie plate with Pam or something similar.
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- Place the mixture into the pie plate and press it all down tightly with a fork.
- Add the egg yolk on top of the cake and spread it around with a spoon, shaping the cake into the pie plate and smoothening out the top.
- Place in oven and bake at 350 degrees for 30 minutes.
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This is actually a very filling little snack - my Mom often takes a piece along with her if she travels on the bus or in the plane. Another nice thing about Butter Cake is that you can easily freeze it - and if pre-cut, you don't need to thaw it out to eat it because it will still eat fine frozen. In this way, it is easy to keep "an extra butter cake" in the freezer just in case unexpected guests drop by for a cup of coffee. 
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(Note - It looks like I put a little too much egg-white on top. Next time, I'll try putting it on with a brush).
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Apple Date Nut Cake

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Ingredients:
- 1 & 1/4 cups Chopped Dates
- 1 & 1/4 cups Chopped Apples
- 1 & 1/4 cups Boiling Water
- 1 & 1/4 tsp. Soda
- 3/4 cup Shortening
- 1 Large Egg
- 1 & 1/4 tsp. Vanilla
- 2 cups Flour
- 1 tsp. Salt
- 3/4 cup Walnuts
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Directions:
Combine dates, apples, boiling water and soda. Let cool. Mix shortening, sugar, egg and vanilla. Alternately combine the date and flour mixtures. Add nuts. Bake 55-60 minutes in a 350 degree oven.
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Roggebrood (Pumpernickel Bread)

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Ingredients:
- 3 cups Water                                              - 3 cups Sunny Boy Cereal
- 1/3 cup Syrup                                            - 1 cup Flour
- 1/3 cup Molasses                                       - 1 & 1/2 tsp. Salt
- 1 tsp. Baking Soda
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Directions:
Put in baking tin and boil for about 3 hours in a big pan. Then put in over for 1 hour at 250 degrees.
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White Bread (Basic Recipe)

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Ingredients:
- 2 pkg. Dry Yeast
- 2 tsp. White Sugar
- 1/2 cup Lukewarm Water
- 3 & 1/2 cups Lukewarm Liquid (milk, water, or mixture of both)
- 3 tbsp. White Sugar or Corn Syrup
- 2 tbsp Margarin or Softened Shortening
- 12 cups Sifted Flour
- 1 & 1/2 tbsp. Salt
- Melted butter
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Directions:
Dissolve sugar into warm water. Sprinkle sugar on top and let stand for 10 minutes. Stir well. Add to 3 & 1/2 cups lukewarm liquid (milk, water or mixture of both), 3 tbsp. white sugar or corn syrup, 2 tbsp. margarine or softened shortening. Add 8 cups of sifted flour and 1 & 1/2 tbsp. salt, cup by cup, beating well.

Turn onto a floured board or baking canvas and knead in a further 4 cups of flour. Continue working until dough is smooth and elastic. Place in a salad bowl. Cover and set to rise in a warm place, free from drafts, for about 1 & 1/2 hours.

Punch down and mould into four loaves. Place in oiled bread pans, cover and let rise for about 1 hour. Bake at 400 degrees for 15 minutes, reduce heat to 375 degrees and continue baking for 35 to 45 minutes. Brush top of loaves with melted 5 minutes before removing from the oven. Cool on wire rack.
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Mom's Rolls

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Ingredients:
- 2 packages Yeast                                           - 1 cup Water
- 1/2 cup Lukewarm Water                              - 2 Eggs
- 1 cup Scalded Milk                                       - 1/2 to 2/3 cup Sugar
- 3 tbsp. Shortening                                         - 7 cups Flour
- 1 tsp. Salt
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Directions:
Allow yeast to rise in 1/2 cup lukewarm water in which 1 tsp. sugar has been dissolved. Scald milk. Add shortening and salt to milk. Allow shortening to melt. Mix water, eggs and sugar well. The amount of sugar used depends on how sweet your want it. Add egg mixture to milk mixture, then add yeast mixture. Add flour and mix well.

Let stand until double, Punch down and let rise again. Punch down and make into 2 & 1/2 dozen rolls. Allow rolls to rise. Bake for 20 minutes at 350 degrees.
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Dutch Rye Bread

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Ingredients:
- 2 tbsp. Molasses                                       - 4 cups Sunny Boy Cereal
- 1 tsp. Salt                                                  - 1 cup Flour
- 2 & 3/4 cups Water                                   - 1 tsp. Baking Soda 
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Directions:
Mix dry ingredients together. Add molasses to water. Slowly add dry ingredients to water mixture. Put in one loaf pan and cover with aluminum foil. Bake for one hour at 275 degrees, then remove the aluminum foil and bake for 1/2 hour longer. Romve from pan and place on rack to cool.
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Cinnamon Buns

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Ingredients:
- 1/2 cup Lukewarm Water
- 2 tsp. Sugar
- 2 packages Fleischmann's Royal Fast Rising Yeast
- 1/2 cup Sugar
- 1 & 1/2 tsp. Salt
- 6 tbsp. Shortening
- 2 Eggs
- 6 cups Bread Flour
- Melted Butter
- 1 & 1/2 cups Brown Sugar (lightly packed(
- 3 tsp. Ground Cinnamon
- 1 cup Dried and Seedless Raisins
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Directions:
Measure into a large bowl: 1/2 cup lukewarm water and 2 tsp. sugar; stir until sugar is disolved. Sprinkle with 2 packages Fleischmann's Royal Fast Rising Yeast. Let stand for 10 minutes, then stir well. Scald 1 cup of milk and stir in 1/2 cup of sugar, 1 & 1/2 tsp. salt, 6 tbsp. shortening, and cool to lukewarm. Add to yeast-mixture and stir in 2 well-beaten eggs. Stir in 3 cups of once sifted bread flour and beat until smooth. Work in 3 more cups of flour and knead until smooth and elastic. Place in greased bowl and brush top with melted butter or shortening. Cover and set in a warm place, free from drafts. Let rise until doubled in bulk. While dough is rising, combine 1 & 1/2 cups brown sugar, 3 tsp. ground cinnamon, 1 cup dried and seedless raisins. Punch down dough and divide into 2 equal portions and form into smooth balls. Roll each piece into an oblong 1/4 inch thick and 16 inches long; loosen dough and brush with melted butter, then sprinkle with raisin mixture. Beginning at a long edge, roll up each piece loosely, like a jelly roll. Cut into 1 inch slices. Place just touching eachother a cut-side up in greased 7 inch round layer-cake pans (or other shallow pans). Grease tops, cover and let rise until doubled in bulk. Bake in moderate oven, 350 degrees for 20-25 minutes. Serve hot or reheated.
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Ginger Bread II

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Ingredients:
- 1/2 cup Sugar                                            - 1 tsp. Cinnamon                                    
- 1/4 cup Butter                                           - 1 tsp. Ginger
- 1/4 cup Lard                                              - 1/2 tsp. Cloves
- 1 Beaten Egg                                             - 1/2 tsp. Salt
- 1 cup Molasses                                          - 1 cup Raisins
- 1 & 1/2 cups Flour                                    - 1 cup Hot Water
- 1 & 1/2 tsp. Soda
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Directions:
Cream sugar and butter and lard. Add beaten egg and molasses. Combine dry ingredients and add to previous mixture. Add hot water last. Pour into an 8" square pan and bake at 360 degrees for 35 to 40 minutes.
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See also: Ginger Bread
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Brown Bread or Muffins

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Ingredients:
- 1/4 cup Sugar                                          - 1 & 1/2 cups Bran
- 2 tblsp Shortening                                   - 1 & 1/2 cups Sunny Boy Cereal
- 2 Eggs                                                     - 3/4 cup Raisins
- 1 cup Sour Milk                                      - 1 tsp. Salt
- 1 tsp. Baking Powder                              - 1/2 cup Molasses
- 2 cups Flour
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Directions:
To sour milk, put 1 tblsp of vinegar or lemen juice in cup and fill with sweet milk. Let set a few minutes. Bake in a hot oven 20 minutes for muffins and 45 minutes for bread.
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Ginger Bread

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Ingredients:
- 1/4 cup Shortening (Butter and Lard)                    - 1 tsp. Baking Powder
- 1/2 cup Brown Sugar                                             - 1/2 tsp. Salt
- 2 Eggs                                                                    - 1 & 1/2 tsp. Ginger
- 1 & 1/2 cups Flour                                                 - 1 tsp. Cinnamon
- 1/2 tsp. Soda                                                          - 1/2 cup Karo Syrup
- 1/2 cup Boiling Water
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Directions:
Cream shortening, add sugar gradually and cream together until very light. Beat the eggs until light and add to the shortening and sugar. Mix flour, soda, baking powder, salt and spices. Mix syrup in boiling water and add alternately with the flour mixture to the shortening, sugar and egg mixter. Bake in well greased and floured loaf tin in a low overn (300 - 325 degrees) for 50 - 60 minutes.
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See also Ginger Bread II
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Raisin Bread

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Ingredients:
- 3 cups Flour                                - 1/4 cup Butter or Lard                - 1 cup Raisins
- 4 tsp. Baking Powder                 - 1 Egg                                           - 1 cup Water or Milk
- 1 tsp. Salt                                    - 1/2 cup Sugar
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Directions:
Beat egg with sugar, add water and butter. Add the flour with baking powder and salt, then mix in the raisins. Put in oven for about 1 hour with moderate heat.
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Rhubarb Lemonade

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Ingredients:
- 1 lb. Rhubarb                                            - 2 cups Water
- 3 cups Sugar                                             - 1 level tbsp. Citric Acid
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Directions:
Cook rhubarb for 15 minutes, then sift through a cheesecloth. Boil juice again with citric acid. Add colouring if desired.
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Boeren Jongens

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Ingredients:
- 2 & 1/2lbs. Golden Raisins                          - 2 Cinnamon Sticks
- 1 & 3/4 cups Sugar                                      - 1 Bottle of Brandy
- 7 & 1/2 cups Water
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Directions:
Wash raisins and let them soak in the water for about 20 min., then add sugar and let cool. When cool, mix in the brandy and let stand in bottles for 2 weeks.
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From Wikipedia: Boerenjongens

Boerenjongens (Dutch pronunciation: [buːrə(n)ˈjɔŋə(n)s]) is a Dutch dish of raisins soaked in brandy. The name means "farmer boys" in Dutch.[1] This recipe is especially popular with older Dutch people and traditionally consumed at holidays or birthdays. In the city of Groningen and other cities in the countryside like Enschede there is often boerenjongens-flavoured ice cream for sale.
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In America, it is sometimes made with whiskey instead of brandy.[citation needed]
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A variation to this recipe, apricots in brandewijn, is called boerenmeisjes (English: farmer girls).

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Saturday, 14 October 2017

Shipwreck Casserole II - Updated Version

Okay, so I talked to my mom on the phone before I baked the Shipwreck Casserole recipe, and here is the version as she makes it - also, I am halving the size of the recipe, since my pot looks to be about half the size of hers. She assured me that making half as much should not burn the casserole with the same cooking times - I hope she's right! She also told me that it freezes well, which is what I want.
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Ingredients:
- 2 sliced raw potatoes ($0.42)                                  
- 1 sliced onion ($0.71)                                          
- 1lb hamburger (browned) ($2.74 - Med. Ground Beef) - Okay, I made the recipe with 1lb of hamburger instead of 3/4lbs - I mean, really, can a little more hamburger be a bad thing?             
- 3 stalks sliced celery - 250g of celery = 1 cup = 3 stalks ($0.45)
- 300ml of ketchup ($1.20) + 150ml of water

Directions:
Place ingredients in a greased baking dish, layered in the order given. Season with salt and pepper. Cover. Bake for 2 hours @ 325 degrees.
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Alternative Cooking Times & Temperatures: 
- 1 & 1/2 hours @ 350 degrees
- 1 & 1/4 hours @ 375 degrees
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Cost to Make:
$5.52 (2017 Prices)
3 Meals = $1.84/meal





 
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Shipwreck Casserole

Ingredients:
- 4 sliced raw potatoes ($0.85)                                  
- 2 sliced onions ($1.40)                                            
- 1 & 1/2 lbs. hamburger (browned) ($4.15 - Med. Ground Beef)              
- 4 stalks sliced celery ($0.60)
- 1/4 cup cooked rice
- 1 tin tomato soup ($1.00)
- 1 tin water

Directions:
Place ingredients in greased baking dish, layered in the order given. Season with salt and pepper. Cover. Bake for 2 hours @ 325 degrees.

Alternative Cooking Times & Temperatures: 
- 1 & 1/2 hours @ 350 degrees
- 1 & 1/4 hours @ 375 degrees

Cost to Make:
$8.00 + 1/4 cup Rice (2017)
? Servings = $
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See also Shipwreck Casserole II - Updated Version
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Sunday, 23 April 2017

Bacon and Cheese Omelette

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Recipe Tips: Bacon and Cheese Omelette
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Prep Time: 5mins
Cook Time: 10mins
Ready In: 15mins
  • 4 eggs, lightly beaten
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon butter
  • 4 slices bacon, cooked, diced
  • 1/4 cup shredded cheddar cheese
In a small bowl, combine eggs, salt, and pepper; beat with fork. In a 10-inch nonstick skillet, melt butter over medium heat, rotating pan to coat bottom.
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Add egg mixture. As eggs start to set, gently lift edges with a spatula, and tilt pan so uncooked portion flows underneath.
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Sprinkle cheese and bacon evenly onto omelette. Take pan and let half of the omelette land on the plate and then flip to fold in half. Serve immediately.
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