Dutch Crumb Squares Recipes

Steps:

• In a large bowl, combine the flour, oats, brown sugar and baking soda; cut in 1 cup plus 2 tablespoons butter until mixture resembles coarse crumbs. Set aside 2 cups for topping. Press remaining crumbs into a greased 13x9-in. baking dish. Arrange apples over top; set aside. , In a saucepan, combine the sugar, cornstarch, water, vanilla and remaining butter. Bring to a boil. Cook and stir for 2 minutes or until thick and bubbly; spread over apples. Sprinkle with reserved crumbs. , Bake at 350° for 35-45 minutes or until top is lightly browned.

Steps:

• Combine 1 1/4 cup warm water and 2 teaspoons yeast in a large bowl; stir until yeast is dissolved. Stir in 2 1/2 teaspoons sugar. Let stand until yeast forms a creamy foam, about 10 minutes.
• Sift 1 cup all-purpose flour, 1 cup bread flour, and 1 teaspoon salt together in a separate bowl. Stir into the yeast mixture. Add remaining all-purpose and bread flour, 1/2 cup at a time, until dough pulls away from the side of the bowl.
• Place dough on a lightly floured surface; knead until smooth, about 8 minutes. Transfer to a greased bowl. Cover with plastic wrap and let rise until doubled, about 1 hour.
• Punch dough down and cut into 9 equal pieces. Press down on each piece with your palm and roll against the work surface to form into a ball.
• Place balls of dough on a baking sheet lined with parchment paper. Cover with greased plastic wrap; let rise until puffy, 40 to 50 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Combine rice flour, 1 cup warm water, vegetable oil, 2 tablespoons sugar, 2 tablespoons yeast, and 1/4 teaspoon salt in a bowl to make topping. Let rest for 5 minutes.
• Spread topping thickly over tops and sides of the rolls.
• Bake in the preheated oven until golden brown, 25 to 30 minutes. Cool on a wire rack.

Steps:

• Sift together flour, baking soda and salt.
• Beat butter and sudar until creamy.
• Gradually add the flour mixture.
• Set aside 3/4 cup of the mixture.
• To remaining mixture, add raisins, edd and milk.
• Blend well.
• Spread into a lightly greased 8-inch square baking pan.
• Sprinkle reserved mixture overtop.
• Sprinkle with cinamon and sugar.
• Bake at 350 degrees for 20-25 minutes.

Steps:

• Preheat oven to 325°F.
• In a large mixer bowl, cream the butter slightly, then gradually add 1/2 cup sugar and beat for 2 minutes.
• Beat in the egg and egg yolk, stir in the flour and 3/4 tsp of salt by hand.
• Spread the mixture into an ungreased glass 13x9-inch baking pan, making a smooth layer.
• Bake the crust for 15 minutes, until it is set but not brown.
• In a food processor, mix together 1 cup of sugar, the almond paste, lemon juice, vanilla and the remaining 1/4 tsp salt; reserve.
• In a large mixer bowl, beat the egg whites till frothy, then sprinkle the remaining 2 tablespoons of sugar over the whites and continue beating until stiff peaks form.
• By hand, fold the almond paste mixture into the egg whites with a rubber spatula and spread over the baked crust.
• Sprinkle the almonds on top and bake the cookies for 25 minutes or until golden brown.
• Cool partially and cut the cookies while still warm into 48 narrow bars.
• These freeze well.