Dutch Letters

banket or Dutch letters

for dough

* 2 cups flour
* 1/4 t salt
* 1 cup (2 sticks) butter, chilled and cut into small pieces
* approximately 1/2 cup cold water

Place flour and salt into bowl of food processor and pulse once or twice to mix, add butter and pulse until mixture resembles course crumbs (if you don’t have a food processor, use a pastry cutter). Add water a little at a time just until dough comes together. Turn dough out onto a sheet of plastic wrap, flatten it out into a rough rectangle and fold it onto itself in thirds (like a business letter). Chill at least two hours before using.

filling

* 8 oz. almond paste
* 1 egg
* 1/3 cup sugar
* 1/4 t almond extract
* 1/4 t vanilla extract

Place ingredients into bowl of food processor and pulse to combine (if you have no food processor, you can mix them together in a bowl using a wooden spoon). Place filling into the center of a piece of plastic wrap and chill at least one hour before using.

assembly and baking

* 1/2 cup cream
* 1/3 cup sugar
* 1/4 cup powdered sugar

Preheat oven to 375 degrees and line two baking sheets with parchment paper. Cut filling into sixteen pieces and roll it between your hands to make ropes (if it sticks, use some powdered sugar on the filling and on your hands). Cut dough into sixteen pieces and roll to a rectangle about 5-6 inches long and about 1-1/2 inches wide with a thickness of about 1/8 inch. Place filling in the center of the dough, fold the short ends of dough over the filling and roll up jelly roll style. Shape the dough into letters and place on lined baking sheets at least one inch apart. Brush with cream and sprinkle with sugar. Bake for 20-25 minutes until cookies are golden brown.
Dutch Letters

HOMEMADE CAKE MIX

Recipe: Homemade Cake Mix (with variations)


HOMEMADE CAKE MIX


When is the last time you made a cake from scratch? With so many cake mixes on the market, it is almost unheard of. But here is a homemade cake mix that can be made in a large quantity and stored easily. While it take a little time to make the mix itself, it's worth the effort. It's only a fraction of the cost of store-bought cake mixes and nothing compares to the taste of a homemade cake!

HOMEMADE CAKE MIX

3 1/3 cups shortening
5 tablespoons double-acting baking powder
7 2/3 cups granulated sugar
3 tablespoons salt
11 cups sifted all-purpose flour

Place shortening at room temperature in a large mixing bowl. Cream 1/2 minute with mixer at medium speed. Scrape sides and bottom of bowl. Cream another 1/2 minute at same speed.

Add 4 cups sugar, 1 cup at a time. After each addition, cream 1 minute at medium speed.

Sift together 3 times, flour, baking powder, salt, and 3-2/3 cups of sugar. Sift last time into a clean mixing bowl.

Add 2 cups of sifted ingredients to shortening-sugar. Blend 1/2 minute at medium speed.

Turn mixture into dry ingredients. Blend until it looks like cornmeal. Be sure all ingredients are well blended.

TO STORE MIX:
Measure mix into 6 equal parts. Spoon it lightly into measuring cup. Each part should be 3-1/2 cups. Place each part into a quart glass jar or zip-lock baggies. Cover and store in a cool, dark place; or place in a metal can, cover, and store in a cool place. When stored properly, mix stays fresh for up to a month. For longer shelf-life, store in the freezer.

YELLOW CAKE:
3 1/2 Cup cake mix
1 teaspoon vanilla
2 medium eggs
3/4 cup milk

YIELD:
1 square cake 8x8x2 inches
2 round layer cake pans - 8 inches
1 loaf cake - 10x6-1/2x2 inches
1 sheet cake - 12x8x1 inches

Place mix into a 2 quart bowl. Make a well in center of mix. Add eggs, vanilla and all the milk to the mixture. Beat mixture 1 minute with electric mixer at low speed. Scrape sides and bottom of bowl to be sure all ingredients are mixed. Beat 2 minutes longer at same speed. Batter should be smooth and free of lumps.

Pour into desired pans and bake in a 350 degree F. oven for 30 - 40 minutes. Cake is done when it springs back up when pressed lightly in center.

VARIATIONS:

WHITE CAKE
Use 3 medium egg whites instead of whole eggs.

SPICE CAKE
Add to the mix for cake:
1 tsp. ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon cloves

ORANGE CAKE
Add 1 teaspoon grated orange rind to mix and use 1/2 teaspoon lemon extract in place of vanilla.

CHOCOLATE CAKE
Add 2 extra tablespoons of milk.
Stir liquid ingredients into mix until just blended.
Add 2 squares of melted chocolate and blend into mixture.
Continue mixing batter as directed.

HEARTY HOLIDAY PASTA SALAD

Recipe: Hearty Holiday Pasta Salad with Lemon Dressing (using dried cranberries and blue cheese)



HEARTY HOLIDAY PASTA SALAD

"Pasta tossed with broccoli, turkey, dried cranberries, blue cheese, walnuts and a lemon dressing."

8 ounces (about 3 cups) uncooked dry bow tie pasta
1 1/2 cups fresh broccoli florets, bite-size pieces
FOR THE LEMON DRESSING:
1/2 cup lemon juice
3 tablespoons chopped red onion
1 teaspoon granulated sugar
1 teaspoon salt
1/2 cup pure vegetable oil
FOR THE SALAD:
2 cups chopped leftover cooked turkey
1 package (6 ounces) sweetened dried cranberries (about 1 1/2 cups)
1 cup (4 ounces) blue cheese crumbles
1/2 cup chopped walnuts, toasted

Cook pasta according to package directions, adding broccoli the last 2 minutes. Drain pasta and broccoli. Rinse with cold water to cool quickly; drain well.

TO MAKE THE LEMON DRESSING:
Combine lemon juice, onion, sugar and salt in small bowl; whisk until blended. Slowly whisk in oil; set aside.

TO PREPARE THE SALAD:
Place pasta and broccoli, cranberries, turkey, blue cheese and walnuts in large bowl; toss together. Add lemon juice mixture; toss lightly. Cover; refrigerate until ready to serve.

Makes 8 servings

"Wandas"

Italian Bow ties or knots are also call Nuckadels.

6 cups flour
6 tsp baking powder
6 eggs
1 1/2 cups sugar
6 tsp. vanilla
6 1/2 shells of oil (use 1/2 of one of the shells from your eggs.) (about 2/3 cup oil)

Roll out dough 1/2 to 1/4 inch thick and cut in strips about 6 inches long. We use a pastry cutting wheel to cut strips but you can use a knife. Tie strips into a bow by crossing one leg over the other creating a circle than bring one end into the circle and out again.

Deep fry these bows, gently placing them into hot oil with a slotted spoon, when they start to turn golden, drain on a paper towel and sprinkle with confectioners sugar.