All posts by Bernard

Gedcom update-3/26/2013

It’s been almost 4 months since my last gedcom update.  I didn’t take the time to compute how many documents or individuals were added but I can honestly say, it was not a small amount.  I plan on making gedcom updates monthly to reflect my work.

The main reason it’s taking more time is I’m also reconciling my records with the new FamilySearch FamilyTree as well as combining the many duplicate records that are out there…and there are many.  Some individuals had more than 6 records!  It takes a lot of work combining these records as well as adding all my sources as well.

Why do all this work?  I spend alot of my time working on this project.  It’s one of my life goals (besides being the best husband and father that I can be!) to have as complete a family history as possible, not just for myself but for later generations!  I try to be as thorough as I can.  Heck, I’m still learning and fixing mistakes I’ve made myself in the past 20 years.  Family history is a continual learning curve.  Take that and add all the FamilySearch submissions and you have a handful!

By taking the time now, adding my sources and reasons why I believe my information is the most correct should ensure less mistakes in the future.

How can you help?  Be patient as I work.  Pray for me.  Ask questions!  Send more information my way including photos of significant events.

Pitmoppen

Recipe provided by my dad, Ben Doddema.

Ingredients:

  • 3 ¼ cups flour
  • 3 teaspoons baking powder
  • 1 1/3 cup sugar
  • 1 ½ cup Oleo or butter
  • 2 tablespoons milk
  • 1 teaspoon vanilla
  • ½ teaspoon almond extract

Directions:

  • Mix all dry ingredients completely
  • Add oleo, vanilla, and almond extract
  • Work dough with hands until you can form a ball
  • Roll to about ¼ inch thick on lightly floured board
  • Cut into 1 ½ inch squares
  • Brush tops lightly with milk and decorate with blanched almond slices
  • Place on ungreased baking sheet
  • Place in preheated 400 degree oven for about 8 minutes or until lightly brown

Cranberry White Chocolate Cookies

Ingredients:

  • 1 C butter (not margarine) softened
  • 1 C sugar
  • 1 C brown sugar
  • 2 C flour
  • 2 C white chocolate chips
  • 2 C dried cranberries
  • 2 1/2 C oats
  • 2 eggs
  • 1 Tsp milk
  • 2 tsp vanilla
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder

Directions:

  • Mix butter and sugars until fluffy.
  • Beat eggs in one at a time.
  • Add milk and vanilla.
  • Mix dry ingredients together.
  • Add to wet mixture.
  • Add oats, chips & cranberries.
  • Drop onto greased baking sheet.
  • Bake at 350F for 12 minutes or until soft in middle and lightly brown edges.

Spekkendikken

Recipe provided by Eltje Doddema.

Ingredients:

  • 500 gram (2.2 C) rye flour
  • 750 gram (3.3 C) wheat flour
  • 3 eggs
  • 25 gram (2 T) salt
  • 250 gram (1.1 C) brown sugar
  • 125 gram (1/2 C) treacle (molasses)
  • 10 deciliter (4 1/4 C) water
  • some smoked bacon
  • German sausage

Directions:

  • Stir all ingredients, (except the bacon and sausage), with lukewarm water into a smooth batter.
  • Put some of the batter on a waffle-iron, add a few pieces of bacon and sausage on top and bake a waffle.

Note: In Groningen, these are traditional New-Year cakes

Poffert

Recipe provided by Eltje Doddema.

Ingredients:

  • 375 gram (US-13.2 oz) self raising flour
  • 1 or 2 eggs
  • 4 deciliter (1.7 cups) cold milk
  • 1/2 T salt
  • 100 gram (3.5 oz) currants
  • 100 gram raisins (3.5 oz) (no stones)

Directions:

  • Put the flour in a bowl, break the eggs and add them to the flour.
  • Also add the salt and some of the milk, and stir.
  • Make sure you get a nice smooth dough without lumps.
  • Then add the rest of the milk, the washed currants and raisins, and stir it.
  • Put the dough in a mold for raisin cake, (butter the mold first) and put it in the oven.
  • Bake it for about 1 hour on 175C or 350F.
  • You can eat it when warm or cold with butter and brown sugar.
  • Instead of the currants you can use 100 gram (3.5 oz) bacon and 100 gram (3.5 oz) smoked sausage.

Portions: 6 to 8