Dutch Dainties Recipes

Steps:

• In a large bowl, cream butter and cream cheese until light and fluffy. Gradually add flour to the creamed mixture and mix well. Divide dough into four portions; cover and refrigerate until easy to handle. , On a lightly floured surface, roll one portion of dough at a time into a 10x7-1/2-in. rectangle. Trim edges if necessary. Cut into 2-1/2-in. squares., Place 1/4 teaspoon spreadable fruit or preserves near each end of two diagonal corners. Moisten the remaining two corners with water; fold over and press lightly. , Place on ungreased baking sheets. Bake at 350° for 12-15 minutes or until corners are lightly browned. Cool 2-3 minutes before removing to wire racks to cool.

Steps:

• Preheat oven to 350 F (175 degrees C).
• Cream together the butter, shortening, sugar and vanilla.
• Sift together the flour, baking soda and salt. Add to sugar mixture and mix well, being careful not to over mix.
• Drop heaping teaspoonfuls of dough on ungreased cookie sheet and flatten each with the tines of a fork (dip fork into small bowl of water so that dough doesn't stick to fork). Do this once or twice, depending on the size of cookie and fork.
• Bake for 13 to 15 minutes. After each pan is removed from oven, carefully place 5 or 6 chocolate chips on top of each cookie while they are still hot. When chocolate is glossy and soft, spread with knife.

Steps:

• Preheat oven to 325*.
• BASE: Combine ingredients and press into greased muffin tins to form a shell for filling.
• FILLING: Beat egg whites until stiff. Fold in brown sugar, coconut, nuts, cherries and baking powder. Spoon into muffin cups over base.
• Bake @ 325* until filling is golden brown (and toothpick comes out clean) about 20 minutes.

Steps:

• Place a 5-quart enameled braiser or a large cast-iron skillet in the oven and preheat to 425 degrees F.
• In a small bowl, whisk together the eggs, milk and vanilla until smooth. In a separate medium bowl, whisk together the flour, granulated sugar, salt and lemon zest. Add the wet ingredients to the dry ingredients; whisk until fully incorporated and smooth. Allow the batter to rest for 5 minutes.
• Remove the pan from the oven and add the butter, swirling until melted. Pour the batter into the center of the pan, then return to the oven. Bake until the pancake is puffed and brown around the edges and set in the center, 20 to 25 minutes.
• Remove the pan from the oven and dust the pancake with powdered sugar. (The pancake will start to collapse as soon as it's out of the oven.) Serve topped with berries and whipped cream, or simply with jam or syrup.