From My Kitchen to Yours .....
A Mocha Cake is another classic in the Dutch Bakery, I think this one comes in second place to my favorite the Slagroom Taart. Since I don’t have access to all the pre-made ingredients, like the chocolate decorations, Mascarpone and the Nougatine. It will take …
Ontbijtkoek (literally breakfast cake) is a Dutch cake made with rye flour, spices, honey and molasses. It says breakfast but you can eat it anytime of the day. It’s eaten more so as a cake slice, and sometimes eaten on your buttered bread. Also adding a slice to Sudderlapjes is good to. Most people spread some butter on top, but it is eaten plain as well.
There is also a Dutch game which is played on kids birthday party, and it’s called koekhappen. How do you play this game? String a rope through the garden. Tie the gingerbread slices to a string and hang them from the stretched rope at different heights. Now let the kids and or adults bite the cake with their hands on their back. Whoever eats a whole slice of ontbijtkoek first, wins.
It was not easy for me to find rye flour. I had to go to Baekermann’s Country Market in Whiteville TN, if there is an Amish store in your area most likely you will find the rye flour there. No Kroger or Walmart carried Rye Flour. I have tried many recipes to make Ontbijtkoek with regular flour but it just didn’t taste right. This is the closest to the original Peijnenburg Ontbijtkoek. If you can not get a hold on molasses you may substitute it with dark corn syrup.
Ingredients:
* 120 gram rye flour
* 120 gram all purpose flour
* 3 tsp baking powder
* pinch of salt
* 1 tsp cardamon
* 1 tsp cinnamon
* ½ tsp ginger
* ½ tsp coriander
* ¼ tsp clove
* ¼ tsp nutmeg
* ¼ tsp black pepper
* 1/8 tsp aniseed
* 100 gram brown sugar
* 170 gram honey
* 75 gram dark molasses or dark corn syrup
* 2 tsp vanilla extract
* 250 ml warm milk
Instructions
1. Preheat the oven to 300 F
2. Spray the loaf pan with no stick baking spray.
3. Mix rye flour, all purpose flour, baking powder, salt and ground spices in a bowl.
4. In a separate bowl, mix brown sugar, honey, molasses, vanilla extract and warm milk, until everything is mixed well
5. Combine the wet and dry ingredients and mix until it is a smooth batter.
6. Pour in the prepared loaf tin and place in the preheated oven.
7. Bake for 80 minutes, or until a skewer comes out clean.
8. Let the cake rest on a wire rack for about 5 minutes
9. Take it out and leave to cool completely on a wire rack.
10. Wrap in parchment paper, to get a soft sticky top. You can save it in a tin if you have one. Best to eat it the next day or some days later.
Tried this recipe?Mention @KinFolkRecipes or tag #KinFolkRecipes!
Cochinita Pibil Originally from the Yucatan in Mexico. Cochinita means baby pig. So if you want to make true Cochinita Pibil you should be digging a hole in the ground and wrap the pig in banana leaves. Me, I try to do it differently. I am not using a whole pig, I use a pork shoulder, injected the marinade and cooked it in a crockpot. After the meat was done, roasted in the oven on high. I was not able to find the main ingredient for the marinade in the regular store. You probably have to go a Mexican Grocery store to get the achiote seasoning
Grandma’s Spaghetti is one of the dishes my mother in law used to make. My kids always loved her Spaghetti. The instructions were always add a little of this and of that. This is the closest I’ve ever came to her recipe. There are two things that I know I have different than hers. I use lean ground beef instead of the greasy ground beef, and I add butter; that replaces the grease from the beef. Her secret ingredient was tomato ketchup :). When I do make it, its enough so the kids can take some to their home.
