1995 dutch bitterballen Recipes
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template on page xx, waxed paper, butter, softened and14 Moretemplate on page xx, waxed paper, butter, softened, dark brown sugar, eggs, molasses, grated orange peel, king arthur unbleached all-purpose flour, ground almonds, ground cinnamon, baking powder, ground nutmeg, white pepper, ground ginger, ground cardamom, milk and chopped sliced almonds50 min, 17 ingredients
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chopped peeled tart apples, sugar, water, brown sugar and21 Morechopped peeled tart apples, sugar, water, brown sugar, king arthur unbleached all-purpose flour, butter, lemon juice, vanilla extract, brown sugar, king arthur unbleached all-purpose flour, quick-cooking oats, cold butter, king arthur unbleached all-purpose flour, sugar, baking powder, ground cinnamon, salt, egg, milk, canola oil, sugar, milk45 min, 25 ingredients
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sugar, unbleached flour, cornstarch and13 Moresugar, unbleached flour, cornstarch, double-dutch dark cocoa or 3/4 cup dutch-processed cocoa powder, baking powder, espresso powder, baking soda, salt, eggs, vegetable oil, vanilla extract, water, semisweet chocolate, heavy cream or 6 oz milk, semisweet chocolate, cream (light , whipping, or heavy)58 min, 16 ingredients
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i use a 3 1/2 to 4 lb chuck roast, well marbelized with f... and30 Morei use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...5 hour , 32 ingredients
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cake, granulated sugar and20 Morecake, granulated sugar, king arthur unbleached all-purpose flour, instant clearjel or cornstarch, double-dutch dark cocoa , black cocoa, or dutch-process cocoa, baking powder, espresso powder, baking soda, salt, eggs, vegetable oil, vanilla extract, water, peanut butter, creamy or chunky, sugar or glazing, vanilla extract, milk or cream, icing, chopped semisweet or bittersweet chocolate, heavy or whipping cream, chopped salted peanuts, for garnish (optional)35 min, 22 ingredients
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Dutch Lettersalmond paste, sugar, egg, lemon extract and6 Morealmond paste, sugar, egg, lemon extract, king arthur unbleached all-purpose flour, salt, cold butter, ice water, egg white, water1 hour 20 min, 11 ingredients
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Dutch Spice Cookiesbutter, softened, brown sugar and9 Morebutter, softened, brown sugar, king arthur unbleached all-purpose flour, ground cinnamon, ground mace, crushed aniseed, ground ginger , nutmeg and cloves, baking powder, salt, milk, chopped slivered almonds30 min, 11 ingredients
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Dutch Apple Sour Cream Pieegg, lightly beaten, sour cream, sugar and8 Moreegg, lightly beaten, sour cream, sugar, king arthur unbleached all-purpose flour, vanilla extract, sliced peeled tart apples, unbaked pastry shell (9 inches), brown sugar, king arthur unbleached all-purpose flour, cold butter1 hour 5 min, 11 ingredients
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All-Chocolate Blackout Cake from Ebinger'sunsweetened dutch cocoa powder, boiling water and27 Moreunsweetened dutch cocoa powder, boiling water, unsweetened chocolate, chopped, milk, sweet butter, slightly softened, sugar, eggs, separated, vanilla extract, flour, baking powder, baking soda, salt, unsweetened dutch cocoa powder, unsweetened dutch cocoa powder, boiling water, sugar, sugar, sugar, bittersweet chocolate, chopped, cornstarch , dissolved in, cold water, salt, vanilla extract, sweet butter, semisweet chocolate, chopped, sweet butter, water, light corn syrup, vanilla extract1 hour 15 min, 29 ingredients
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Buckeye Peanut Butter-Fudge Cakegranulated sugar, king arthur unbleached all-purpose flour and17 Moregranulated sugar, king arthur unbleached all-purpose flour, cornstarch, double dutch dark cocoa or 3/4 cup dutch-processed cocoa powder, baking powder, espresso powder, baking soda, salt, eggs, vegetable oil, vanilla extract, water, sugar, peanut butter, vanilla extract, milk, chocolate chips or 1 1/3 cups chopped semisweet chocolate, heavy cream, light corn syrup1 hour 20 min, 19 ingredients
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Double-Dark Mocha Dropsbutter, granulated sugar, light brown sugar, baking soda and7 Morebutter, granulated sugar, light brown sugar, baking soda, salt, espresso powder, unsweetened dutch cocoa (or dutch-process cocoa), egg, vanilla, all-purpose flour, cappuccino chips (or a mixture) or 2 cups cinnamon baking chips (or a mixture) or 2 cups chocolate chips (or a mixture)18 min, 11 ingredients
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