Cakes and Breads
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Dutch Apple Coffee Cake (Nederlandse Appel Koek):



cup light sour cream


tsp. baking powder


cup all purpose flour


tsp. salt


cup unsalted butter


cup extra finely granulated sugar (also called berry or basterd sugar)


large egg


tsp. vanilla extract


Granny smith apples, peeled and sliced


oz. mild Gouda Cheese cut in wedges


cup Demerara (coarse dark) brown sugar


cup slivered almonds or hazelnuts

Mix the sour cream and baking powder in a bowl, set aside. In a seperate bowl, mix the flour and salt. Cream the butter and berry sugar. Add the egge and vanilla extract, beating until light and fluffy. Add the sour cream to the butter mixture. Mix well. Add the flour and salt mixture and again, mix well.
Grease a 9" square glass pan and spread 1/2 of the batter in the pan. Place 3/4 of the apples and cheese wedges in a concentric circle on top of the batter. Add remaining batter and top witht he rest of the cheese and apples. Mix the brown sugar and nuts and sprinkle on top of the cake.
Bake for 35 minutes at 375 degrees.


Ginger Cookies

6 Tbsp. margarine, softened
2/3 cup sugar
1/4 cup molasses
1 egg
2 cups all-purpose flour
2 tsp. baking soda
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground mace
3 Tbsp. sugar
Vegetable cooking spray

Cream margarine; gradually add 2/3 cup sugar, beating at medium speed of an electric mixer until light and fluffy. Add molasses and egg; beat well.
Combine flour and next 4 ingredients; gradually add to creamed mixture, stirring until well blended. Divide dough in half; wrap each portion in plastic wrap, and freeze for 30 minutes. Shape each portion of dough into 26 (1-inch) balls, and roll in remaining 3 tablespoons sugar. Place 2 inches apart on cookie sheets coated with cooking spray. Bake at 350 deg for 12 minutes or until lightly browned. Remove from sheets; cool on wire racks.
Yield: 52 cookies (serving size: 1 cookie).

Dutch Sugar Cookies

1 1/2 cups powdered sugar
1 cup (2 sticks) unsalted butter, room temperature
1 large egg
2 teaspoons vanilla extract
2 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 ounces good quality white chocolate, melted

Using electric mixer, beat sugar and butter in large bowl until light. Beat in egg and vanilla. Add flour, baking powder and salt. Mix just to combine. Divide dough in half. Gather each piece into ball; flatten into disks. Wrap in plastic and chill 1 hour.
Preheat oven to 325 F. Roll out 1 dough disk on floured work surface to 1/8-inch thickness. Using assorted cookie cutters, cut out cookies. Transfer cookies to ungreased baking sheets, spacing 1 inch apart. Gather dough scraps; reroll to 1/8-inch thickness. Cut out more cookies.
Bake cookies until pale golden, about 13 minutes. Transfer cookies to racks; cool. Repeat with remaining dough disk.
Spoon melted chocolate into pastry bag fitted with 1/16-inch plain tip. Pipe chocolate onto cookies. Let cookies stand until chocolate sets. (Can be made ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.)
Makes about 5 dozen.


Chocolate Funny Cake Pie


1 cup sugar
1/4 cup butter
1/2 cup milk
1 egg -- beaten
1 cup flour
1 teaspoon baking powder
1/2 teaspoon vanilla
1 pastry -- (9 inch) shell,
-- unbaked
4 tablespoons cocoa
1/2 cup sugar
6 tablespoons sugar
1/2 teaspoon vanilla

  1. Heat oven to 350 degrees.
  2. Cream together 1 cup sugar and butter.
  3. Add combined milk and egg alternately with flour and baking powder. Add vanilla. Put into pastry shell
  4. Mix cocoa and 1/2 cup sugar. Add water and vanilla gradually. Pour over cake batter.
  5. Bake for 35 mintues or until firm. Makes 1 (9-inch) pie.

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