Know of any Netherland desserts?

Question

i am doing a project for school and have to make an "authentic netherland food" (recipe included).

i was thinking of doing an easy desert or something. but i havent found any easy ones. lol

help!

Answer 1

http://fooddownunder.com/cgi-bin/search.cgi?q=netherlands

There's some desserts in here.

Answer 2

Keys : Jams Jellies Southwestern Dutch Holland Netherlands European
Ingredients :

apples, enough to fill a crockpot heaping
full
4 cup sugar (give or take depending on the apples)
4 tsp cinnamon
1 tsp cloves
1 tsp salt

Method :
Peel and core apples and pour remaining ingredients over them. Cover and cook on high for about 1 hour. Lower the heat and cook all day until mixture is thick and dark. Mix with a potato masher to make smooth. Put in freezer jars until you're ready to eat it.

Answer 3

Dutch Sandtarts

Another one of Nana's OLD Pa Dutch cookie recipes. These are my absolute favorite of all her cookie recipes. The egg washed tops make them awesome!

You need:
1/2 cup unsalted butter, softened
1 cup white sugar
1 egg, beaten
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
2 egg whites, slightly beaten
1/3 cup white sugar
1 teaspoon cinnamon
1-1 1/2 cup pecan halves

Method:
Cream butter and sugar until fluffy; add egg and beat well.
In a seperate bowl, combine flour, baking powder and salt. Gradually add this dry mixture to the creamed mixture.
Cover and chill at least 6-8 hours (or overnight).
Preheat oven to 350°F Lightly grease cookie sheets.
Roll cookies out thin, into a large rectangle, about 1/8-inch thin.
Using a butter knife, run columns down and then across to make squares approx 2" to 2 1/2" squared. Place on greased cookie sheets.
Combine 1/3 cup sugar and the 1 tsp cinnamon and mix well; set aside.
Brush tops of cookies with egg white wash. Sprinkle with cinnamon/ sugar mixture.
Place a pecan half in the center of each square.
Bake at 350 for approximately 8 minutes, or until just SLIGHTLY getting golden-brown at edges.
Cool completely; store in airtight container.


Hickory Nut Creams

A delicious candy from the Pennsylvania Dutch chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. Cooking time is estimated.

You need:
3 cups brown sugar
1 cup cream or evaporated milk
1/2 teaspoon vanilla extract
1 tablespoon real butter
2 cups hickory nuts (shelled and picked over)

Stir sugar and cream together in a large saucepan until sugar dissolves.
Heat to 234F on a candy thermometer or until a drop of the mixture forms a soft ball when dropped into cold water.
Cool to lukewarm.
Add vanilla extract, butter and nuts; beat until creamy.
Drop from spoon onto waxed paper.

Good Luck :)

Answer 4

Norway Rice Cream

6 cup Milk
1 cup Long grain rice
3 tsp Sugar
1/2 tsp Salt
1 cup Heavy cream Berries

In a large heavy saucepan over medium heat, combine rice, milk, sugar and salt until tiny bubbles form around edge. Reduce heat and simmer covered 45-50 minutes until rice is tender. Stir occasionally.
Refrigerate until well chilled. Beat cream until peaks form. Fold into chilled rice. Refrigerate until ready to serve. Spoon berries over each serving.


Norwegian Apple Cake a La Finsrud

2/3 cup Maple syrup
1/2 cup Butter
1 x Egg
1/4 tsp Salt
1 tsp Baking soda
1 cup Flour
1 tsp Nutmeg
2 1/2 cup Apples, diced
1/2 cup Walnuts, chopped
1 tbl Hot water
Cognac, to taste

Preheat oven to 325 degrees and grease 9 inch deep pie pan or bread pan.
Cream maple syrup and butter and add beaten egg. Stir with mixer. Sift dry ingredients and carefully add apple and nuts. Add hot water. Bake at 325 degrees for about 40 minutes. Do not overbake.
NOTES : BE SURE NOT TO OVERCOOK. BETTER UNDER THAN OVER!


Norwegian Christmas Pudding

1 lb Butter
2 cup Water
6 tbl Flour
1 1/4 cup Flour
6 cup Milk
1/2 tsp Salt
1 x Beaten egg
2 tsp Sugar
Cinnamon

Melt butter & water, bring to a boil for 5 minutes, add 6 tablespoons flour, stir in with a whisk. Wait a few minutes & remove the fat that comes out (this is used later). Add 1 1/4 cups flour & stir again, add milk which has been heated, use electric mixer to keep it from getting lumpy.
while beating, add salt, egg & sugar. Put in crock pot to keep warm with the skimmed fat poured over pudding & add sugar & cinnamon.

Norwegian Rhubarb Dessert

1 1/2 lb Rhubarb
1 1/2 cup Water
3/4 cup Sugar
1/2 tsp Vanilla
3 tbl Cornstarch
1 cup Heavy cream
1/4 cup Sugar
1 tsp Vanilla

Wash rhubarb, trim and cut into 1/2 inch slices. Combine with water and sugar and simmer until soft. Stir in vanilla. Blend cornstarch with a little cold water to make a smooth stiff paste. Stirring constantly, add to rhubarb and cook for 5 minutes, or until thick and clear. Pour into glass serving dish. Whip cream until frothy, add sugar and vanilla and whip until stiff. Pipe through pastry tube in decorative swirls on compote or cover top with spoonfuls of whipped cream. If you prefer to serve without whipped cream, you could serve with a little milk poured on each portion.