Banket (Almond Bars)
3 cups flour
Mix and put above crust in refrigerator overnight. Then cut dough in 6 pieces and roll out long as for pie crust.
Put filling on 6 pieces and roll up and bake.
Krakelingen (Butter cookies in 8 shape)
2 cups butter
Cut butter into flour. Gradually stir in water forming a dough similar to pastry. Cover and refrigerate overnight. Preheat oven to 375 degrees. Roll small amount of dough into a pencil shape. Bring ends together and twist into a figure 8 shape. Dip both sides in sugar. Place on ungreased cookie sheet. Bake until brown on bottom. Makes 6 dozen.
Zeeuwse Babbelaars (Dutch candy)
1 cup brown sugar
In a saucepan, combine sugars, butter, vinegar and water. Boil without stirring, until mixture reaches hard crack stage. Pour onto large, buttered pan. When cool enough to handle, butter hands and pull candy into long strips. Cut at once into small square pieces. Wrap in waxed paper.
Erwtensoep (Dutch Pea Soup)
2 cups split green peas
Wash the peas, soak for 12 hours (unless you use quick cooking peas) and boil gently in the water they were soaked in for at least two hours. Cook in this liquid the trotter and the ear and the bacon for at least one hour. Add the sliced potatoes, salt, diced celeriac, chopped leeks, and celery green and cook until everything is done and the soup is smooth and thick. Add the Frank-furters for the last 10 minutes. The longer the soup simmers the better the taste. Three hours is the usual time in Holland. The soup gets so thick when it cools that it can almost be cut next day. The soup tastes best the next day, which is why it is made in such big quantities.
* more bacon or ham could be substituted if these items are not available
1 pound lean boneless chuck (thin flank) (UK: lean brisket)
Wash meat, boil in 2 cups of water and salt for about 2 hours. Scrub and mince carrots. Peel, wash and slice onions and add them to the meat together with peeled and cut potatoes and carrots. Boil until done (about 30 minutes). Remove meat from pan. Mash all the vegetables and add fat, butter or margarine and pepper. If too thick add some milk (but a spoon must be able to stand up in it). Serve with the sliced meat. The dish is eaten as a main meal dish, either with some soup to start, and followed up with fruit, as the dish is very nourishing. The recipe serves 4 people.
Ontbijtkoek (Dutch spice cake)
2 cups of self-raising flour
Combine all the ingredients to a smooth paste. Preheat oven to 300 degrees F. Butter an oblong 8" x 3" cake pan, fill with dough and bake for about one hour. When cooked, allow to cool and keep in a pan or in the bread-bin for 24 hours before serving.
Oliebollen (± 40) (Oil-dumplings)
1 pound flour
Mix the salt and the flower. Break the egg and put it on the flower. Mix the yeast with some milk, and put it on the flower, just like the rest of the milk. Stir this good, beginning in the middle, and let it beated up for some minutes. (If the batter is all right, then it falls in pieces from a spoon.) Wash the currants and the raisins, let them leak out very good, and add them, maybe with the candied peel and/or the apple, on the batter. Cover the batter, and let it rise for one hour on a bit warm place. Fill a cast iron pan for 50% with oil. Make two spoons fat. Heat the oil, and put the first oil-dumplings in it, made with the spoons, as the steam comes from it. Turn them around after ±three minutes, if they didn't their own. Bake them done and gold-brown, in ±2 minutes. (They're good if a knitting needle comes dry out of it.) Let them leak out good and serve them, warm, with powdered sugar.
** official recipe is without, but you can add them if you want
Appeltaart (ø 24cm) (Dutch Apple Pie)
300 grams baking meal
Butter the spring cake tin. Mix the salt, vanillacustard, bastard sugar and baking meal. Add small pieces butter to the baking meal. Whip the egg, and add ¾ of the egg to. Knead a connected ball of it. Let it rest on a cool place. Make now the filling. Cover the bottom and the borders of the spring cake tin equally with the paste, don't use everything! Sprinkle the bread-rumbs over the pastebottom and put the filling in it. Make a diamond-shape with small rolls of the paste. Spread the paste at the top, with the rest of the egg. Put the pie in a prehitted oven on the lowest gridiron (±175 °C, ±347 °F), and let the pie in there for ± 70 till 80 minutes till it's done and brown. Let it cool down before you eat it!
*** put vanillacustard over the pie, and then into the oven
Pannekoeken (10 thin ones) (Pancakes)
300 grams baking meal
Break the egg and put it on the meal, together with a pinch of salt. Mix it with 50% of the milk. Shake or beat up good, till you have an egal batter. Add the rest of the milk, and mix that. Bake, immediately, pancakes of it in a frying-pan, with every time a bit butter in it. Serve with treacle, sugar and cinnamon.
***** pork, apple, ham, cheese or ham/cheese can be baked with the pancakes
Wentelteefjes (Pain Perdu or French Toast)
Put some milk in a diep bord with some cinnamon over it. Pull the bread through it. Put (much) butter in a frying-pan, and bake the bread gold-brown. Serve it warm with sugar and jam.