Recipezaar: Dutch,Desserts recipes

Dutch Moorkoppen

Fri, 10 Sep 1999 04:55:00 -0400

Moorkoppen are typical Dutch. They are very good with coffee. makes about 8 Pastry (= choux pastry) -- posted by Lard en Tineke

Dutch Buttercake

Wed, 08 Sep 1999 09:55:00 -0400

-- posted by Carol H

Dutch Apple Cake

Mon, 13 Mar 2000 21:39:00 -0500

-- posted by Chill

Dutch Cheesecake (adopted)

Mon, 13 Mar 2000 21:48:00 -0500

Adopted from zaar Feb 2005. All comments below are from the original chef. I will update when I have prepared this recipe myself. Leah -- posted by Honni

Oliebollen

Fri, 18 Jan 2002 11:46:42 -0500

This recipe is posted by request. -- posted by DiB's

Dutch butter cake with apricot twist (Boterkoek)

Wed, 30 Jan 2002 08:59:31 -0500

Dutch butter cake with apricot,almonds and ginger syrup filling. Butter cake is a very old dutch recipe, this is a modern variation ! -- posted by Bollie

YUM YUM Funnel Cakes!!!

Thu, 09 May 2002 15:06:50 -0400

My family loves funnel cakes...that is one reason they always want to visit the travelling carnivals in our area. This recipe makes a pretty good funnel cake and the ingredients are usually handy. -- posted by Karen=^..^=

Diamonds In The Mine

Mon, 17 Jun 2002 22:40:17 -0400

A dessert for people who don't like gooseberries. -- posted by Leonard Cohen

Dutch Apple Cake With Hot Lemon Sauce

Mon, 17 Jun 2002 23:02:02 -0400

Dutch Style apple cake with a sweet yet tart lemon sauce. A nice change of pace treat. -- posted by 1Steve

Dutch "Koeken" Pie Crust

Mon, 02 Sep 2002 19:19:32 -0400

This is a Dutch recipe for a tart or pie crust. It's different, easy and delicious. -- posted by PanNan

Sinterklaas (St. Nicholas) Cake

Mon, 02 Sep 2002 19:19:59 -0400

A dense bar type dessert served at Sinterklaas time (December 5) in Holland. It's delicious any time. -- posted by PanNan

Poached Pink Pear Delight

Mon, 02 Sep 2002 19:25:01 -0400

A wonderful summer time salad or dessert. -- posted by PanNan

Dutch Kletskopjes (Lacy Almond Cookies)

Mon, 02 Sep 2002 19:25:07 -0400

These are very lacy and nutty. Easy to make. -- posted by PanNan

Speculaas - Dutch cookies

Mon, 02 Sep 2002 19:29:38 -0400

These are very popular spice cookies in Holland, especially for Sinterklaas (St. Nicholas Day, December 5). The sweet spice flavor is wonderful. The prep time includes refrigerating the dough overnight. -- posted by PanNan

Dutch Almond Cookies (Amandel Koekjes)

Tue, 03 Sep 2002 17:50:32 -0400

This is another Dutch recipe with almond paste. It's very traditional - yummy, too. -- posted by PanNan

Amish Rhubarb Pie

Fri, 20 Sep 2002 23:58:40 -0400

This rhubarb pie is simple, but good. I love the crumb topping on it. For a slight change, try Strawberry-Rhubarb Pie. The crumb topping may be replaced with a full or lattice crust. -- posted by Miss Annie

Easy Brown Bread Ice Cream

Thu, 10 Oct 2002 22:17:15 -0400

Unusual but nice! -- posted by Pets'R'us

Flenjes (Thin Filled Pancakes)

Tue, 29 Oct 2002 22:07:15 -0500

This recipe was posted in answer to a request for Dutch (Netherlands) recipes. The recipe comes from the book: "Cooking into Europe - Choice Common Market Dishes" (1973). This recipe was copied word for word from the book. These pancakes are often eaten just with brown sugar or maple syrup. Prep, cooking times** and servings were not given for this recipe, they are my estimates. ** Cooking time is approx for cooking all the batter! -- posted by Dee514

Recotter Pastei (Ginger Pie)

Tue, 29 Oct 2002 22:07:56 -0500

Dutch Letters

Tue, 29 Oct 2002 22:13:55 -0500

These are a cross between a pastry and a cookie. They never last longer than a day around here. They are flaky, buttery almond delights! They are not hard to make, just a little time consuming--BUT SO WORTH IT! I hope you try them and see for yourself how really wonderful they are. Prep time includes chilling the dough. -- posted by Theresa P

Amandelspijs

Fri, 03 Jan 2003 20:01:53 -0500

This is my mother's base recipe for Dutch almond spice, the stuff that goes into speculaas. -- posted by Missy Wombat

Boterkoek (Dutch Butter Cake)

Mon, 10 Feb 2003 20:02:43 -0500

This is a traditional Dutch recipe. It's a rich, buttery, dense cake. The key to making it, is keep the ingredients, and also your hands, cold while working the dough. -- posted by PanNan

Improved Dutch Apple Crisp

Mon, 30 Jun 2003 20:03:02 -0400

Though this is a time-consuming dessert, you'll be surprised with its rich texture and flavor. Originally from Cook's Illustrated Magazine. -- posted by Fernandinho

Stroopwafels (uses yeast)

Sun, 02 Nov 2003 20:00:47 -0500

Traditional Dutch recipe that I tried in NZ when two dutch family friends had a row about who made the best ones! I don't have a wafer maker so haven't made them myself, but tasted and (procured) both recipes during the bake off and they were excellent. -- posted by kiwidutch

Stroopwafels (2) no yeast required

Sun, 02 Nov 2003 20:00:47 -0500

I haven't made these (no wafer iron) but have tasted them, made by two dutch family friends in a contest to see who's were best. Can't remember who thought they'd won, but both were yummy. Don't know where they got their recipies, but they are from their family cookbooks I think. -- posted by kiwidutch

Ganache, Soft Filling for Chocolates Etc...

Wed, 21 Jan 2004 20:00:08 -0500

For a "team-building" day I went with colleagues to a Delft Chocolate shop where they hand make everything and they gave us lessons! Afterward I tried a cookbook Ganache recipe and it didn't work so I went back to this shop and they gave me the quantities that we'd used in our lesson and it works very well indeed ! NOTE: I have been making these recently using my silicone ice cube moulds, and they work FANTASTICALLY! (the smaller forms work best)...they are soft and flexible enough to make these really easily and it saves the fiddly business of having to peel away the mini muffin papers off the cocolates later too. I find that we like more liqueur in ours as the flavour as I was given it was not pronounced enough for us. I sometimes use white chocolate for my filling and add a few drops of red or yellow food colour to make a creamy pink or yellow filling, with or without strawberry, lemon or banana flavouring inside a dark chocolate outside case. Please see my step-by-step photos for further reference on assembling these. 200g = 7 1/8 oz, 120g = 4 1/4 oz, 60g = 2.1 oz, 140g = 5 oz, 25g = 7/8 oz. Yield depends on the size and shape of your silicone ice-cube forms. -- posted by kiwidutch

Eierkoeken

Fri, 23 Jan 2004 20:00:31 -0500

Translated from the classic "Wij bakkern zelf" by Mrs. R. Lotgering-Hillebrand. -- posted by Missy Wombat

Country Amish Funeral Cake 1965

Sat, 31 Jan 2004 20:01:03 -0500

simple cake..and yes there is no baking soda or powder in this one... -- posted by andypandy

Chocolate Gingerbread 1974

Wed, 01 Dec 2004 20:01:07 -0500

sweet spicy cake, good for the holiday season or gift giving. -- posted by andypandy

Apple Rhubarb Pie

Wed, 16 Feb 2005 19:59:51 -0500

This is a favorite in my house! -- posted by banad

Windmill Cookie Bars

Wed, 04 May 2005 18:06:52 -0400

An easy bar version of the Dutch cookie. From Taste of Home (February/March 2001) -- posted by Vino Girl

Dutch Apple Pie (Oma's Appeltaart)

Tue, 05 Jul 2005 22:50:18 -0400

This recipe is for the traditional dutch apple pie, found on a Belgian website. It can be served both warm or cold, usually with whipped cream (but ice cream tastes great as well :D ). You will need a *springform* cake pan, or a lot of patience, or you will not be able to get the pie out! Because Dutch recipes generally use grams instead of cups for dry ingredients, I have included the measurements in grams as well. The dough is shortbread-like and may take a lot of time to get right. It took me ages to get it to form a ball, but it worked out fine in the end. If you're getting tired of it, add a little milk, but don't despair for with or without the milk, it *will* from a ball in the end. If you want, you can prepare the apple mixture the previous day and keep it in the fridge, the flavors will blend wonderfully. If you want to prepare the dough in advance, take it out of the fridge in time, because it's really hard to work with when it's just been in the fridge for a whole night. The preparation time is a rough estimate and assumes that you peel the apples while the dough is in the fridge. I'm quite slow at preparing so it could be anywhere between 1 and 2 hours for you. Last but not least, *do* make sure you have a bit of dough left over for the third to last step - you deserve a little something for all that hard work! :D -- posted by Mizzle

Oma's Boterkoek (Dutch Buttercake)

Mon, 08 Aug 2005 14:00:21 -0400

This is Boterkoek (Dutch Buttercake) just like my Oma (grandma) used to make. She passed away over a year ago now and I really started to crave it. I hope you like it as much as I did growing up! :) -- posted by RawFoodNut

Oma's Chocolate Pudding

Mon, 26 Sep 2005 19:42:00 -0400

This is my Mom's recipe. She created it many years ago and it is still a favourite to this day. We eat it while it is still warm. This is the only way I will eat pudding now. My sons just go nuts for this! Custard powder may be in the British import section or in with the pudding mixes and such in the grocery store. -- posted by Saturn

Stroopwafels

Sat, 05 Nov 2005 06:54:41 -0500

This is a Dutch favorite, though I've seen them recently at Starbucks (horribly overpriced, of course). If you don't have a "pizzelle" iron, don't despair. There's a super-easy shortcut: just buy waffle cookies at your supermarket (and Trader Joe's has some really fantastic cookies for sure). That's what I ended up doing, so don't think I am a whiz at pizzelle making! I halved this recipe, and was still able to have filling leftover when I made 12 cookies. I think this recipe is for filling full sized (6-8 inch) cookies. So plan on having quite a few cookies if you are using store bought cookies (3-4 inch). I found this recipe through google, and preferred it over the one already posted on Recipezaar, so here it is! -- posted by Silke #2

Spekkoek (Thousand Layer Spice Cake)

Sun, 13 Nov 2005 20:22:53 -0500

An Indonesian butter cake, best-known for being served with coffee after the ever-popular Dutch/Indonesian rijsttaffel. A good Spekkoek will have at least 12 layers or more. The heat of the grill browns the top of each layer, giving the cut cake its neat horizontal striped look. Spekkoek will keep moist and fresh in a cake tin or in the fridge for a week, well wrapped in a greaseproof paper. It can also be frozen if wrapped in a layer of aluminium foil. Because of the richness of the cake, it tends to be served in very small pieces, usually thin slices. -- posted by evelyn/athens

Hague Bluff

Fri, 02 Jun 2006 14:38:02 -0400

"The citizens of The Hague are often accused, rightly or wrongly so, of bragging or showing off. The following recipe, "The Hague Bluff" is so named because it produces quite a fluffy dessert out of practically nothing. It is a great favourite with Dutch children." Posted for Zaar World Tour '06 -- posted by Cynna

Holland Bols Blue White Chocolate Pudding Bundt Cake

Mon, 10 Jul 2006 22:47:44 -0400

I purchased some Bols Blue, a liquor with citrus in it made in Holland. Using this in baked goods is done so everyone can eat. I folded half of the white chocolate pudding in the batter and of course it is blue. This liquor is also good with Sprite soft drink. I wanted something special for our anniversary. It is a rich dessert. I just made this cake again but refrigerated it overnight and it makes a big difference in the flavor, moist & flavor seems to be more intense. -- posted by Montana Heart Song

Dutch Pepernoten

Tue, 14 Nov 2006 17:15:00 -0500

Taken from a little community cookbook "Cooking on Clogs" that has some great family recipes compiled by Dutch ladies especially for when they pined for typical Dutch recipes and treats that were not available to them shop-bought when they emmigrated to other countries. These should be little tiny balls... about the size of the top joint of your little finger.. and when cooled you mix them with sweets (candy) that is hard and very sugary and THIS mix is what Sint Nicolas's helpers Zwarte Piet(s) throw at children when they make their "surprise" visit to families with the Big Red Book on the 5th of December. NOTE: If you have access to commercially mixed Speculaas kruiden (spices) then you could use 2 3/4 teaspoons of that instead of the individual spices listed. ZWT REGION: The Netherlands. -- posted by kiwidutch

Dutch Speculaas Cookies (With Slivered Almonds on Top)

Tue, 14 Nov 2006 17:23:32 -0500

Taken from a little community cookbook "Cooking on Clogs" that has some great family recipes compiled by Dutch ladies especially for when they pined for typical Dutch recipes and treats that were not available to them shop-bought when they emmigrated to other countries. I like the fact that these cookies don't just specify the vague ingredient "speculaas kruiden" (spices) but actually tell you how to make the spice mix from scratch. Each region and many local bakers within regions had their own, often highly prized and highly secret mixture of spices,and competition between then to have the most popular was fierce. These differ from my other Speculaas recipe in that they contain aniseed and ginger in the mix, and also that they do not contain ground almonds within the cookie mixture, but feature slivered almonds on the top so they are more like the giant decorative speculaas that you will find in Dutch shops from late November in the run up to Sint Nicolas on December 5th. ZWT REGION: The Netherlands. -- posted by kiwidutch

Dutch Speculaas Cookies (Contains Ground Almonds)

Tue, 14 Nov 2006 17:33:20 -0500

Taken from a little community cookbook "Cooking on Clogs" that has some great family recipes compiled by Dutch ladies especially for when they pined for typical Dutch recipes and treats that were not available to them shop-bought when they emigrated to other countries. I like the fact that these cookies don't just specify the vague ingredient "speculaas kruiden" (spices) but actually tell you how to make the spice mix from scratch. These cookies available year round in NL but the large, often highly decorative cookies, often made to a regional or local spekulaas spice recipes that are the cooks closely guarded secret, and often topped with slivered almonds, make their appearance in late November in the run up to Saint Nicolas on December 5th. Cooking time includes refrigeration time and yield is a total guess because it depends entirely how large you choose to make your cookies :) ZWT REGION: The Netherlands. -- posted by kiwidutch

Oma's Gingerbread House

Tue, 14 Nov 2006 17:33:41 -0500

My Mom used to come to the school and make gingerbread outhouses with the kids in our class. She did this for all three of us kids. (She would use this recipe but would change the measurements a fair bit) It was awesome. This is the recipe that she has used for YEARS. I am not sure where she got the recipe from originally though. -- posted by Saturn

Dutch Borstplaat / Easy, Simple, Basic Fudge

Sun, 26 Nov 2006 10:47:54 -0500

This is a recipe for a very old fashioned Dutch fudge called Borstplaat, and is posted to aid a request looking for a long lost family recipe... it comes from a small community dutch cookbook made by ladies who went to New Zealand between 1940 and 1970 and pooled information about all their favourite dutch recipes, substitutions etc becuase they couldn't get specialised ingredients from "home". No measurement was given for the butter so I have started with 2 Tablespoons and will increase/decrease it once I have made this myself, ditto the 1 Tablespoon of flavouring essence... if you make it before I do, I would appreciate any info on more precise quantities. The recipe also only states 'essence" and not what flavour, I added "almond" becuase otherwise the Zaar computer turns it into Spice essence LOL, Serving size is a total guesstimate so that the recipe could be uploaded. Again, once made, I will amend the recipe. ZWT REGION: The Netherlands. -- posted by kiwidutch

Another Borstplaat Recipe, Fudge, so Different from the First

Sun, 26 Nov 2006 11:47:54 -0500

Another totally different recipe for a very old fashioned Dutch fudge called Borstplaat, and is posted to aid a request looking for a long lost family recipe... This one is so very different from my first one that I have posted it as well. I have no idea which of the two is more traditional, maybe these are regional differences? personally I don't know how half set fudge can be set on it's side but I have given the directions exactly translated as given and will amend this when I have had a chance to make this myself. ZWT REGION: The Netherlands. -- posted by kiwidutch

Stroda Bread

Tue, 12 Dec 2006 18:24:50 -0500

A quick Bread similar to Boston Brown Bread. Is delicious warm with butter. -- posted by Cook & Lace

Almond Cookies

Mon, 01 Jan 2007 17:21:25 -0500

One of the cookies I make for Christmas. This is a recipe that comes from Holland, birthplace of my parents. -- posted by Belloo

My Favorite Dutch Speculaas

Tue, 20 Mar 2007 21:59:55 -0400

Really simple, one bowl recipe. My Mum got this recipe from a friend at work as as soon as she made them I fell in love. I don't make them too often because I'll eat wayyyy too many! -- posted by Jessiica

Hollandsche Pudding - Holland Pudding

Sat, 09 Jun 2007 23:03:30 -0400

A from-scratch chocolate pudding from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time. -- posted by Molly53

Wortel Pudding - Carrot Pudding

Mon, 11 Jun 2007 17:15:16 -0400

This hearty, heirloom recipe for a steamed pudding is delicious with the bruine saus or with lightly sweetened whipped cream or a good vanilla ice cream. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Gebrande Suiker Pudding - Caramel Pudding

Mon, 11 Jun 2007 17:15:17 -0400

A delicious, from-scratch pudding from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Gebrande Suiker Bol - Caramel Dumplings

Mon, 11 Jun 2007 23:49:10 -0400

Sweet memories. An heirloom recipe from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Brood Met Appelen - Bread and Apples

Mon, 11 Jun 2007 23:49:20 -0400

A nifty, frugal way to use up stale bread. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Appelgebak - Baked Applesauce

Mon, 11 Jun 2007 23:49:24 -0400

This heirloom recipe would be just lovely served with lightly sweetened whipped cream or vanilla ice cream. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Rozijnen Koekjes - Raisin Cookies

Tue, 12 Jun 2007 18:46:19 -0400

Spicy and sweet, this old favorite is from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Stroop Koekjes - Syrup Cookies

Tue, 12 Jun 2007 18:47:32 -0400

Spicily sweet. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

St. Nikolaas Koekjes - Santa Claus Cookies

Tue, 12 Jun 2007 18:47:47 -0400

Not just any old Christmas cookie. Great any time of the year and just delicious with your tea or coffee. Overnight chilling time not included in preparation time. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Duimpjes - Dutch Cookies

Tue, 12 Jun 2007 18:47:40 -0400

From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947. -- posted by Molly53

Hollandsche Gastmaal - Dutch Treat

Mon, 18 Jun 2007 18:13:33 -0400

A delicious meringue cream dessert. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooling time not included in preparation time. -- posted by Molly53

Gele Engelkoek - Yellow Angel Cake

Tue, 19 Jun 2007 20:42:17 -0400

Lovely with berries and lightly sweetened whipped cream or your preferred glaze. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooling time not included in preparation time. -- posted by Molly53

Oude Dame Koek - Old Lady Cake

Tue, 19 Jun 2007 21:56:15 -0400

This heirloom recipe for Christmas cake is just lovely any time of year. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Gevuldekoek - Filled Cake

Tue, 19 Jun 2007 22:28:24 -0400

Cooling time not included in preparation time. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

The Best Almond Paste Bars

Thu, 20 Dec 2007 01:30:25 -0500

A Dutch treat, these are better than any you will find in a bakery. Be careful not to eat the whole pan ;) -- posted by Chef #607066

Simply Tasty Apple Tart

Wed, 20 Feb 2008 02:13:42 -0500

Try to bake this tart and i'm sure you will like it. It is so easy and tasty that can make you bake it every other week like I do. -- posted by Maria Flor Monteroyo Cuyos

Spiced Cake

Wed, 12 Mar 2008 01:31:21 -0400

This spiced cake (recipe)is from oma (grandma) Lubje of Albert Heijn (AllerHande)supermarket magazine in the Netherlands.when i saw this recipe,i really decided to bake one.And it turned out very nice and delicious spiced cake. -- posted by Maria Flor Monteroyo Cuyos

Van Gelder Dutch Baby

Fri, 28 Mar 2008 18:34:42 -0400

A warm souffle-style soft thick pan-cake, made from simple ingredients you probably have in your cupboard already. Perfect for a quick and easy meal or snack when you don't feel like shopping. I make these for company or just because. They are so easy, delicious and lovely to look at, they are a completely satisfying snack, breakfast or dessert anytime. Also extremely versatile! I sometimes leave out the sugar and lemon and add a teaspoon of savory herbs and salt, then add grated cheese and sausage as a topping/filling at the end for a more hearty breakfast. My recipe is for a 12" skillet, if you use a regular 8" or 9" pie pan, reduce servings to 6 above (or just cut recipe to 3/4). -- posted by RupaMagic

Puddelsy Soup

Thu, 03 Apr 2008 17:40:08 -0400

This is a sweet snack/dessert that I believe is Dutch in origin (please correct me if I'm wrong ... I have only seen Dutch people make it, including my mom and grandma). The jello gives it a bit of a thicker consistency, but don't expect anything nearly as solid as normal jello. You can use whatever jello flavour suits your fancy, I suppose. We used to love this as kids! -- posted by ankhesenamen

Dutch Vandermint Torte With Vandermint Coffee Frosting

Thu, 08 May 2008 00:32:14 -0400

Vandermint liqueur is a Dutch liqueur with a coffee mint flavouring. -- posted by Olha

Dutch Apple Tart

Wed, 28 May 2008 18:39:23 -0400

This is a true "Dutch Apple Pie." This recipe comes from a cookbook I picked up in the heavily-Dutch populated city of Pella, Iowa. This recipe, however, which features a very crumbly butter crust, is very similar to the apple pie recipes I ate often in the Netherlands. I think the lemon rind in the crust is what sends this one over the top. -- posted by ElleFirebrand

Dutch Baby (Giant Baked Pancake)

Thu, 11 Dec 2008 16:48:31 -0500

These look and taste absolutely heavenly! It's great if you have guests or larger gatherings for breakfast or brunch as each pancake has 4-6 servings and, since it is baked, requires less work than regular pancakes. This delicious and impressive-looking recipe is from Sarah Kate, of "The Kitchn". It was a Christmas breakfast tradition in her family. It's also sometimes called a German Pancake and is quite similar to Yorkshire Pudding. If you want a sweeter recipe, increase the sugar to 3 tablespoons and add 1 teaspoon of vanilla. Batter needs to sit for a half-hour before baking. -- posted by blucoat

Dutch Apple Cake

Mon, 05 Jan 2009 23:51:36 -0500

This recipe is an old favourite the apples sink to the bottom as it cooks, leaving a light sponge with a crisp sugary crust. -- posted by English_Rose

Dutch Bread Dish With Raisins

Wed, 03 Jun 2009 12:52:44 -0400

The is from "The Art of Dutch Cooking". I haven't made it yet. It sounds unique in that the bread is mashed, not used in slices. -- posted by Debbie R.

Koeksusters

Tue, 23 Jun 2009 16:21:42 -0400

A deliciously sweet South African classic! They're a bit like twisted doughnuts smothered in a ginger syrup. The Dutch name comes from the fact that they looks like girls' braids - "cooked sisters". -- posted by Allan Rees-Bevan

Bonket (Dutch Almond Pastry)

Tue, 18 Aug 2009 16:34:51 -0400

This is a recipe I got from a Dutch friend who made this once when we were having coffee. I begged for the recipe and she graciously shared it with me! It's so good! Enjoy! -- posted by Recipe Junkie