Almond Pastry Letter

Banketletter

450 grams / 1 lb frozen puff pastry (thawed out)
500 grams / 1 lb 2 oz. almond paste
1 egg
candied cherries

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Plums-and-bread sweet dessert

Prûmebôle

200 grams / 7 oz. dried plums
12 slices of white bread
2 balls stem ginger in syrup
butter or margarine
cinnamon
2 eggs
70 grams / 3 oz sugar
salt
300 centiliter / 1 1/8 cup milk
50 centiliter / 4 tbsp brandy

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Apple-filled crèpes

Flensjes gevuld met appels

75 grams / 3 oz./3/4 cup sifted flour
dash of salt
1 large egg
2 deciliter / 1 cup milk
3 tbsp melted butter
2 tbsp California raisins
600 grams / 1 lb 5 oz Granny Smith apples
2 tsp lemon juice
½ tsp cinnamon
3 tbsp apple butter or thick syrup
100 grams / 4 oz sugar
40 grams / 1½ oz butter

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Limburg raisin cake dessert

Limburgse möffelkook

500 grams/1.1lbs flour
40 grams/1.5oz yeast
2.5 dl/1 cup milk
1 egg
1 tsp salt
70 grams/3oz butter
1 lemon
200 grams/7oz currants
200 grams/7oz raisins
50 grams/2oz sugar cubes
sugar

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Foamy Apple Sauce

Appelmoes met schuimkop

1 kilogram/2.2 lbs Granny Smith apples (or goudreinetten)
lemon peel
100 grams/4 oz. Sugar
cinnamon
butter or margarine
2 egg whites

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Oliebollen

Oliebollen

(makes about 35)

1 kg/2.2 lbs wheat flour
1 liter water
25 grams/1 oz salt
50 grams/2 oz sugar
80 grams/3 oz packaged yeast
1 tsp cinnamon
lemon juice
200 grams/7 oz raisins
100 grams/4 oz chopped apple
oil for deep frying
icing sugar to sprinkle on top

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Dutch Fudge

Borstplaat 

300 grams white sugar
200 grams soft brown sugar
10 grams butter
100 ml milk
cookie forms and/or aluminum foil
for flavouring:
4 tbsp. brewed espresso coffee or 
4 tbsp. prepared cocoa or 
2 tbsp. maraschino juice or
3 tbsp. whipping cream

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Lattice Apple Pie

Appeltaart met vlechtwerk

1 tbsp currants
1 tbsp raisins
1 tsp rasped lemon rind
2 tbsp sugar
4 tart apples
cinnamon, salt
1 egg
1 pouch vanilla sugar
300 grams (.66 lb.) flour
225 grams (½ lb.) hard butter
150 grams (.33 lb) fine (berry) sugar

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Chipolata Pudding

Chipolata Pudding

50 grams Lady Fingers
3/4 deciliter (3 fl. oz.) maraschino
2 eggs
100 grams sugar
2½ dl (1 cup) milk
10 grams vanilla sugar
12 grams (6 sheets) gelatin
6/10 liter (2 1/3 cup) whipping cream
60 grams candied fruit

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Dutch quiche

Bullevladde

150 grams flour
75 grams butter
salt

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Saxon sexton puff pudding

Saksische zondagspudding

125 grams butter
4 eggs
125 grams sugar
sachet vanilla sugar
200 grams flour
110 ml milk
75 grams raisins
25 grams currants
25 grams candied peel
2 tbsp cognac

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Cobbler’s Cobbler

Schoenlapperspudding

500 grams tart apples
½ loaf white bread
2 tbsp apricot jam
3 eggs
75 grams sugar
35 grams butter
fine bread crumbs
rum sauce:
2 eggs
60 grams fine berry sugar
½ dl (one shot) rum
150 ml milk

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Rice Pie

Rijstevlaai

pie:
250 grams flour
yeast
150 ml milk
2 eggs
75 grams butter
25 grams fine berry sugar
salt
filling:
½ litre milk
vanilla (piece or extract)
75 grams rice
20 grams butter
1 egg
sugar; salt

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Hunter’s pie

Hollandse Jachtschotel

1 kilogram (2.2 lbs) potatoes
225 grams (½ lbs) leftover meat
60 grams (2 oz) butter
2 onions
100 grams (3-4 oz) grated cheese
2 dl (just short of 1 cup) beef stock
3 tart apples
pepper, salt, thyme 
1 bay leaf
2 cloves
vinegar

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Sausage rolls Brabant-style & apple sauce dessert

Brabantse worstbroodjes en appelmoesdessert

250 grams flour
15 grams yeast (or prepared package)
250 grams ground pork
2 tbsp fine bread crumbs
salt and pepper
nutmeg and ground clove
1 egg
30 grams margarine
if using yeast: salt, sugar, 225 ml milk

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Rhubarb Compote and Stewed Pears

Rabarbermoes en Stoofperen

Rhubarb Compote
8 rhubarb stalks
4/10 liter water
200 grams sugar
1 tbsp corn starch

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Hague Bluff

Haagse bluf

4 egg whites
400 ml red currant or rasberry thick juice
125 grams sugar
6 biscuits

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Semolina Pudding with Currant Sauce

Griesmeelpudding met bessensap

750 ml milk
65 grams semolina
2 lemons
50 grams sugar
pinch of salt
20 grams butter
1 can (350 grams) red currant jelly

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Dutch eggnog

Advocaat

10 egg yolks
pinch of salt
275 grams / 10 oz. sugar
1½ tsp vanilla essence
400 ml / 1 2/3 cup brandy

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