dutch

Make and share this Hutspot recipe from Food.com.

Hutspot

onions

carrots

potatoes

evaporated milk

butter

salt

pepper

Dice&amp; boil onions and carrots 20 minutes.

Boil peeled and quartered potatoes 20-25 minutes, til tender.

I make this a lot, but instead of boiling the onions with the carrots I sautee the onions and then pour the mixture in with the boiled potatoes and carrots. Try it!

You don't have to hunt down specialty "black" cocoa to make authentic Oreos; the only essentials are Dutch cocoa powder and a little baking soda to alkalinize the dough. Together, they make crispy wafers as inky and intense as the original, with a hint of bitterness to balance the sweet vanilla filling.

Homemade Oreo Cookies Recipe | BraveTart

For the Chocolate Wafers:

unsalted butter

sugar (about 1/2 cup; 100 grams)

golden syrup (about 3 tablespoons; 55 grams),

baking soda

coconut extract (optional)

flour

cocoa

For the Filling:

unsalted butter (about 12 tablespoons; 170 grams)

vanilla extract

Diamond Crystal kosher salt

sugar

For the Chocolate Wafer Dough: Combine butter, sugar, golden syrup, baking soda, salt, and coconut extract (if using) in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to moisten, then increase to medium and beat until fluffy and light, about 5 minutes, pausing to scrape bowl and beater about halfway through.

Sift flour and cocoa together. (If using cup measures, spoon into the cups and level with a knife before sifting.) With mixer running on low speed, sprinkle flour/cocoa mixture into butter mixture. It will seem dry and mealy at first, but continue mixing to form a smooth dough. Knead against sides of bowl to form a smooth ball, then divide in half and flatten into disks. Use immediately or wrap in plastic and refrigerate up to 1 week; soften cold dough 30 minutes at room temperature, then knead on a bare surface until pliable and smooth.

For the Wafers: Adjust oven rack to middle position and preheat to 350°F (180°C). On a cocoa-dusted surface, roll a portion of dough into a 7-inch square. Sprinkle both sides with cocoa and roll until 1/4 inch thick; generously dust with cocoa and continue rolling to 1/8 inch (see note). Alternatively, roll dough to 1/8 inch using an embossed pin. Slide an offset spatula under dough to loosen, brush away excess cocoa, and stamp into 1 1/2–inch rounds. 

Arrange on a parchment-lined aluminum baking sheet, leaving 1/4 inch between wafers. Gather scraps, knead, re-roll, and cut as before. Repeat with remaining dough as well. Any remaining scraps can be discarded or baked to grind for crumbs. Bake until wafers are firm and dry, about 15 minutes, and cool to room temperature on the baking sheet. Fill immediately or store in an airtight container up to 1 week at room temperature. 

For the Filling: Before making the filling, flip half the chocolate wafers upside down so they can be filled immediately after preparing the filling, as it will quickly set.

In a 2-quart stainless steel saucier, completely melt butter over medium-low heat. Simmer, stirring with a heat-resistant spatula, while butter hisses and pops; if you notice brown bits forming along the edges, reduce heat to low. Continue cooking and stirring until butter falls silent, then strain into the bowl of a stand mixer fitted with a paddle attachment.

Add vanilla and salt, followed by powdered sugar. Mix on low to moisten, then increase to medium and beat until creamy and soft, about 5 minutes. Transfer to a heavy-duty pastry bag fitted with a 1/2-inch tip and use immediately; this filling cannot be made in advance.

To Sandwich the Wafers: Pipe a generous dollop of filling in the center of each upturned wafer (just shy of 1 tablespoon, or a little more than 1/4 ounce). Sandwich with remaining halves, transfer to an airtight container, and stand at room temperature until filling has set, about 30 minutes. The cookies will keep for up to 1 week at room temperature, up to a month in the fridge, or 3 months if frozen; serve at room temperature.

Here's what you need: lukewarm water, active dry yeast, all-purpose flour, kosher salt, olive oil

Homemade Dutch Oven Bread Recipe by Tasty

lukewarm water, between 90˚-110˚F (30˚-40˚C)

dry yeast

kosher salt

olive oil

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Stir the yeast into the water and allow the yeast to bloom until foamy.

In a large bowl, mix together the flour and salt by hand. Once incorporated, create a small well in the middle and pour in the water and yeast mixture.

Mix by hand, wetting your working hand before mixing so the dough doesn’t stick to your fingers. The water and flour should come together and a form rough dough that pulls away from the sides of the bowl. If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time.

Once the dough comes together, cover and let rise until doubled in size (about 1 ½-2 hours).

Uncover the dough and give it a few pokes with your finger. If the dough has risen properly, it should indent under the pressure of your finger and slowly deflate.

Using your hand or a rubber spatula, start from the rim of the bowl to work the dough loose from the sides and fold it up and towards the center of the bowl. Turn the bowl 90 degrees, and repeat until all the dough has been pulled from the sides and folded towards the center.

Once finished, cover and let the dough rise again for another 1 ½-2 hours.

Once the dough has doubled in size again, gently transfer it from the bowl to a lightly floured surface.

Sprinkle a bit of flour on top of the dough. Using your hands, begin to shape it into a loaf. Fold the dough under itself several times to form a ball, then pinch together the seams of dough underneath.

Place the dough seam-side down in a clean bowl that has been lightly coated with olive oil and dusted with flour.

Meanwhile, place a 6-quart Dutch oven (or heavy cooking pot with oven-safe lid) inside the oven. Preheat the oven to 450˚F (230˚C) with the pot inside for 45 minutes-1 hour.

Carefully remove the pot from the oven and place it on a trivet or heat-safe surface. (Be careful! It’ll be VERY HOT.)

Turn the proofed dough over onto a lightly floured surface and carefully place it inside the pot.

Cover with the lid and return the pot to the oven.

Bake for 45 minutes, removing the lid for the last 15 minutes.

Remove bread from pot, cover, and let cool for 10 minutes before slicing.

https://vid.tasty.co/output/22703/mp4_640x640/1485976591

A crisp, flaky crust filled with creamy chocolate custard and topped with an airy vanilla meringue.

Double-Chocolate Cream Pie Recipe

Old-Fashioned Flaky Pie Dough, prepared as for a Blind Baked Pie

chocolate

vanilla extract (1 1/2 teaspoons; 7 grams)

sugar (1 1/3 cups; 270 grams)

espresso powder

Dutch cocoa powder (1/2 cup; 45 grams)

cornstarch (1/3 cup; 35 grams)

egg eggs

milk (3 cups; 680 grams), any percentage will do

For the Topping:

Swiss Meringue

For the Filling: Place chopped chocolate in a medium bowl, add vanilla, and suspend a large, single-mesh sieve over the top. Whisk sugar, salt, espresso powder, cocoa powder, and cornstarch together in a 3-quart stainless steel saucier. Add egg yolks and roughly 1/2 cup of the milk and whisk until smooth before adding the rest of the milk. Cook over medium-low, stirring gently with a whisk until hot to the touch; about 6 minutes.

Increase heat to medium and continue whisking gently until thick and bubbly, about 5 minutes (if it's not bubbling by then, feel free to crank up the heat). When you see that first bubble, set a timer and continue whisking exactly 90 seconds. Immediately pour into the sieve, pressing with a flexible spatula until custard passes through. Fold until chocolate has melted into the custard, and cover with a heavy towel.

For the Topping: Adjust oven rack to lower-middle position and preheat to 375°F. Prepare Swiss Meringue as directed. Pour custard into the prepared crust, and dollop meringue over top. Gently spread it edge to edge with the back of a fork, using the tines to sculpt it into a pretty design. Place on a wire rack set inside a 13- by 18-inch rimmed baking sheet and bake until well browned, about 15 minutes (this set-up minimizes heat transfer to the custard). 

To Serve: Cool 1 hour at room temperature, then cover loosely in plastic and refrigerate to an internal temperature of 60°F, about 3 1/2 hours. Cut with a wet chef's knife, rinsing the blade clean with cold water between each slice. Wrapped in plastic, leftovers can be refrigerated up to a week.

These puffed up beauties are actually a sweet version of a Yorkie and are of German origin. Normally eaten for breakfast, make them dessert with boozy, syrupy cherries and ice cream

Dutch baby pancake with drunken cherries

plain flour

eggs

milk

tsp vanilla extract

tbsp vegetableor sunflower oil

cherries

golden caster sugar

tbsp brandyor kirsch

vanilla ice cream, to serve

Tip the flour into a large bowl, make a well in the centre, crack in the eggs, then add the milk and vanilla. Use a large whisk to beat the eggs into the milk, slowly incorporating the flour, until you have a smooth batter. Set aside.

Heat oven to 220C/200C fan/gas 7. Pour the oil into an ovenproof skillet pan, frying pan or tart Tatin tin (mine was 20cm in diameter) and place on the middle shelf to heat up &ndash; remove the top shelf, if you can, as the pancake will puff up as it cooks.

Tip the cherries, sugar and brandy into a frying pan with 2 tbsp of the syrup. Bring to a simmer, then bubble until the liquid is syrupy, adding a splash more cherry syrup if the cherries look dry. Set aside to cool a little.

When the pan is red hot, pull out the oven tray and pour in the batter &ndash; it should sizzle as it hits the pan. Quickly close the oven and leave undisturbed to cook for 20-25 mins until it looks like a giant Yorkshire pudding and is deep golden brown. Don&rsquo;t be tempted to open the door too early as it will sink. Serve the pancake in the pan, topped with ice cream and syrupy cherries.

Griesmeel pudding

Sugar

Ltr Milk

Lemon,

tsp Vanilla essence/extract (Main)

Salt

Semolina flour

Eggs, separated

Heat the first 5 ingredients together to dissolve the sugar.

Stir in the semolina and boil, stirring all the time. It will become quite thick.

Remove from the heat and beat in the egg yolks.

Whip the egg whites till they have soft peaks, then fold into the cooled mixture.

Rinse the mould with cold water (if you want to turn the pudding out) and pour the above into the mould or your serving bowl. Serve when completely cold.

A clip-on digital thermometer takes the mystery out of this no-bake classic.

No-Bake Cookies With Chocolate, Peanut Butter, and Chewy Oats Recipe

milk (about

Dutched cocoa powder (about 2 tablespoons; 15

dark chocolate,

oatmeal

oats

Whisk sugar, milk, cocoa, and salt together in a 3-quart stainless steel saucier. Bring to a boil over medium heat (this should take about 5 minutes), then clip-on a digital thermometer and continue cooking until mixture is bubbly, thick, and exactly 230°F (110°C), about 6 minutes longer. For best results, avoid handheld thermometers, which may not perform well due to unsteady placement during long-term projects such as candy. 

Off heat, whisk in melted chocolate, peanut butter, and vanilla extract. Using a flexible, heat-resistant spatula, fold in both types of oats. Stir just until mixture begins to thicken, then drop onto a parchment-lined half sheet pan, using a pair of metal spoons. Cool until cookies are firm and dry to the touch, about 25 minutes, and transfer to an airtight container. Store about 2 weeks at room temperature or up to 1 month in the fridge.

A recipe for Patatje Oorlog (Dutch War Fries) inspired by our visit to the Netherlands.

Patatje Oorlog (Dutch War Fries)

peanut oil

onion (very finely chopped)

garlic (minced)

sambal oelek

ginger

peanut butter

chicken broth (divided)

kecap manis

dark brown sugar

russet potatoes

Vegetable oil (for frying)

Salt (to taste)

mayonnaise

onion (finely chopped)

black pepper

In a medium saucepan, drizzle the peanut oil over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened. Stir in the garlic, sambal oelek, and ginger and cook just until fragrant, 30 seconds to 1 minute.

Once fragrant, add the peanut butter. Stir to combine, then add 3/4 cup of the chicken broth, the kecap manis, and dark brown sugar. Allow to simmer for 5-10 minutes. Add more broth if the mixture becomes too thick. Remove from heat. Refrigerate in an airtight container until ready to use.

To make the saté:

In a fryer or large pot, add 2-3 inches of oil and heat to 325˚F. Peel the potatoes and cut into fries. Soak the fries in cold water to remove any excess starch and pat dry with a towel.

Add to the hot oil in batches, being careful not to overcrowd (keep the extra fries soaking in the water until their turn to cook). Fry until cooked through, about 5 minutes. Remove with a slotted spoon to a towel-lined plate and repeat with remaining fries.

Allow the first batch of fries to rest while the others cook, then fry again in 375˚F oil until crisp and golden, about 2 minutes. Repeat with remaining fries.

To make the fries:

Sprinkle the fries with salt and serve immediately topped with the saté sauce, mayonnaise and chopped raw onions.

To serve:

This Dutch spice cake, called ontbijtkoek, might be your family’s new favorite dessert! Have a taste of Holland with this rye loaf cake that tastes like gingerbread. This recipe is quick and easy to make.

Ontbijtkoek: Dutch Spice Cake

rye flour (120 grams)

all-purpose flour (120 grams)

baking powder

cinnamon

cardamom

coriander

cloves

dark brown sugar (100 grams)

molasses (75 grams)

honey (168 grams)

whole milk (240 ml)

Preheat the oven to 300 F and butter a 9x5-inch loaf pan.

Whisk together the flours, baking powder, spices, and salt until combined.

Add the sugar, molasses, honey, and milk and whisk the batter until it's well blended.

Immediately pour the batter into the prepared loaf pan and bake at 300 F for 55 minutes.  The ontbijtkoek is done when a toothpick inserted into the center comes out clean.

Let it cool for 10 minutes in the pan, then run a knife around the edge and flip it onto a wire cooling rack.  Turn the ontbijtkoek right side up and let it cool for another 50 minutes.

Slice and serve with butter and a cup of hot coffee.

This cake tastes like gingerbread, and is spicy, fragrant, and irresistibly soft.  I like it even better than gingerbread cookies!  The addition of rye is awesome.  Yum!

The spices in the cake mull together perfectly.  This is soft, chewy, and fluffy.  Divine!!

Great recipe but my batter is way thicker than shown in the picture. Surely that isn’t based on the same ratio of dry to wet ingredients as the recipe?

https://content.jwplatform.com/videos/TfafURzq.mp4

Ontbijtkoek (Dutch Spice Cake)

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

The Best Almond Paste Bars

almond paste

almond flavoring

Beat together butter, flour, oil, first cup of sugar, baking powder, and first round of eggs until smooth and set aside.

Beat together the almond paste, second cup of sugar, second round of eggs and almond flavoring until smooth.

Grease a 9x13&quot; pan (Pam is fine), and evenly pour in mixture.

Bake for 30 to 45 minutes until toothpick comes out clean.

Fyi on less cake-y bars: I have found that if you prefer density to airiness in cakes or bars-- 1) try using more egg yolk and less egg white. So instead of 3 eggs, use 2 eggs plus 1 egg yolk. 2) use all butter, not oil. For example, pound cakes are very dense, because they are made with a lot of butter.

Croquettes are a fantastic way to use leftovers. For testing we used turkey, but ham, chicken, or roast beef could easily be substituted. A great recipe to have on hand to use extra meat and vegetables from a holiday meal. After frying, the bread crumb outside is crunchy and the savory filling is soft and full of flavor. We tried them dipped in mustard and on a roll with mustard. Both ways are delicious!

Kroketten (Dutch Croquettes)

tablespoon(s) all-purpose flour

cup(s) milk

cup(s) cold leftover meat (roast, pork, chicken, turkey)

onion

cup(s) *optional leftover vegetables (corn

tablespoon(s) Ketjap Manis (sweet soy sauce) see picture below

thyme

tablespoon(s) parsley

salt and pepper,

CRUMB COATING:

eggs (slightly beaten with milk)

cup(s) milk (add to egg mixture)

cup(s) all-purpose flour

bread crumbs

teaspoon(s) each salt and pepper

Make and share this Uitsmijter Ham Kaas recipe from Food.com.

Uitsmijter Ham Kaas

g ham

g cheese

bread

Add cheese when the eggs are almost done.

Some other things to substitute or add:  use 1/2 sour cream for 1/2 mayo, tiny cubes of ham, sriracha, add more mustard, or dust with paprika or curry.

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Top Tags

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Homemade Oreo Cookies Recipe | Brav...

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My Moms Best PA Dutch Stuffing

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The most viewed dutch recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine