Tag Archives: dutch

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

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