Category Archives: Breads, Cakes, Desserts & Pie

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

Zucchini Bread

Zucchini Bread

As a trade-off for the Courgette recipe, I promised Geesjen a zucchini bread recipe.   Here it is:

Zucchini Bread

Ingredients:

  •     3 eggs
  •     1 cup oil
  •     2 cups sugar
  •     2 cups zucchini
  •     1 Tbsp water
  •     1 tsp vanilla
  •     3 cups flour
  •     1 tsp baking powder
  •     1 Tbsp cinnamon
  •     1 cup nuts

Directions:

  •     Blend zucchini and water
  •     Blend in eggs, oil and sugar
  •     Set aside
  •     Mix flour, baking powder, cinnamon and nuts together
  •     Stir into wet mixture
  •     Pour into 2 lined loaf pans
  •     Bake at 325F for 60 minutes or until toothpick comes out clean
photo by: jeffreyw
Lovely circles

Donuts

Recipe provided by my mom, Rita Doddema.

Ingredients:

  •     3 Eggs
  •     1 cup sour milk or buttermilk
  •     1 cup Sugar
  •     6 ¼ cup self-rising flour
  •     ½ teaspoon Nutmeg
  •     3 tablespoons Shortening

Directions:

  •     Beat eggs until thick and lemon color
  •     Add and beat in sugar
  •     Add nutmeg
  •     Add melted shortening
  •     Add flour alternately with milk using only enough flour to make a soft dough.
  •     Roll out dough to ¼ inch thick
  •     Cut with doughnut cutter
  •     Fry in deep fat 375 degrees until brown turning once

*This recipe makes about 3 dozen donuts

oh yea!

Marbled Cheesecake w/Raspberry sauce

Bernie first made this and it’s one of the rare cheesecakes I’ll eat.  Probably cuz there’s chocolate involved!

oh yea!
oh yea!

Ingredients:

  • 2 (8 oz) packages cream cheese, softened
  • 1/2 C. sugar
  • 1/4 C. light cream or half and half
  • 1 t. vanilla
  • 2 eggs
  • 2 T. unsweetened (baking) cocoa
  • 1 Oreo pie crust
  • 1 (10 oz) package frozen raspberries, thawed, pureed and strained

Directions:

  • In a small bowl, blend cream cheese, sugar, cream and vanilla until smooth
  • Beat in eggs 1 at a time
  • Remove 1 cup batter and combine with cocoa.  Spoon half of chocolate batter over pie crust
  • Evenly pour white batter over chocolate batter
  • Top with spoonfuls of remaining chocolate batter
  • Cut through batter with knife to create marbled effect
  • Bake at 325 for 35-40 minutes or until set
  • Cool completely on wire rack
  • Chill at least 4 hours
  • Serve with raspberry sauce
_DinnerRoll

Dinner Rolls

A sister in our church gave me this recipe.

_DinnerRollIngredients:

  • 3 C flour
  • 2 pkg yeast
  • 2 T sugar
  • 1 T salt

Add:

  • 2 C hot water
  • 1/4 C oil

Directions 1:

  • Beat 20 seconds slow in mixer
  • 3 minutes fast
  • add 2 C flour +/-
  • 4-5 minutes with the hook attachment
  • Place dough in greased bowl at 170 degree oven 30 minutes covered
  • Form dough balls and place into buttered 9X13″ pan
  • place in oven 170 degrees to rise 30 minutes take OUT and preheat oven to 350
  • place pan back into oven for 15-18 minutes

Wheat Version

  • 3 C white flour
  • 2 pkg yeast
  • 1/4 C wheat germ
  • 1 T salt
  • 1/2 C brown sugar

Directions 2

  • 2 3/4 C water
  • 1/4 C oil
  • 1/4 C molassess
  • Follow as above; beat 30 sec slow then 3 min. high.  Then add:
  • 3 C wheat flour
  • 1-2 C white flour
  • Continue to follow above instructions for rising and baking