Olie Kooken Dutch Cookies Recipes

Steps:

• Break up the compressed yeast, and stir into the warm milk. Let stand for a few minutes to dissolve. Sift the flour and salt into a large bowl. Stir the yeast mixture and egg into the flour and mix into a smooth batter. Stir in the currants, raisins and apple. Cover the bowl, and leave the batter in a warm place to rise until double in size. This will take about 1 hour.
• Heat the oil in a deep-fryer, or heavy deep pan to 375 degrees F (190 degrees C). Use 2 metal spoons to shape scoops of dough into balls, and drop them carefully into the hot oil.
• Fry the balls until golden brown, about 8 minutes. The doughnuts should be soft and not greasy. If the oil is not hot enough, the outside will be tough and the insides greasy. Drain finished doughnuts on paper towels and dust with confectioners' sugar. Serve them piled on a dish with more confectioners' sugar dusted over them. Eat them hot if possible.

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:

• Sprinkle the yeast in the water in a small bowl and sprinkle with the sugar. Let it stand for a moment, then stir to dissolve the yeast. Set aside in a warm place. In the meantime melt the butter and cool. Place the raisins in a saucepan, cover with water and bring to a boil. Allow them to boil for a minute and then turn off the heat. Let them stand for 5 minutes and drain. Pat them dry with paper towels and mix them with 1 tablespoon of flour. Place the rest of the flour in a large bowl, stir in the salt, cinnamon, cloves, and ginger, make a well in the middle and pour in the yeast. Stir from the middle and slowly add the melted butter and the milk. The dough should be very thick and hard to stir. Then add raisins, apples, and almonds and combine thoroughly. Allow this batter to rise for about 1 hour. When doubled in bulk, stir down the dough. Heat the oil to 350 degrees F. Scoop out a heaping tablespoon of dough and push it off the spoon with the aid of another spoon and let it (carefully) drop into the hot oil. They should be at least 2-inches in diameter. Fry the olie-koecken for about 5 minutes on each side. Drain on paper towels. The original recipe does not tell us to sprinkle or roll them in the sugar. They are very good plain, but if you prefer you can dust them with confectioners' sugar.

Steps:

• In a cup, combine the yeast, warm water and sugar and stir until the yeast is dissolved. Set aside in a warm place.
• Place the raisins in a saucepan, cover with water, and bring to a boil. Allow to boil for 1 minute. Remove from the heat and let stand 5 minutes. Drain the raisins and pat them dry between paper towels. Place them in a small bowl and toss them with 1 tablespoon of the flour.
• Place the remaining flour in a large bowl and stir in the salt, cinnamon, cloves and ginger. Make a well in the middle of the mixture and pour the melted butter, milk and yeast into the well. Slowly stir the dry ingredients into the wet ingredients until thoroughly combined in a thick dough.
• Stir in the raisins, apples and almonds. Cover the top of the bowl with plastic wrap and set it in a warm place until doubled in bulk, about 1 hour.
• When ready to cook, pour the oil to a depth of 2 inches in a heavy kettle or deep fryer and heat to 350 degrees. Working in batches, scoop out heaping tablespoons of dough and use another spoon to push the dough into the hot oil. (Be careful not to splash oil, and do not overcrowd the pan.) Fry, turning them once, until they are golden brown on the outside and the dough is cooked through.
• Transfer the fritters to paper towels to drain; continue frying in batches until all the dough is used. Sprinkle the fritters with the confectioners' sugar and serve immediately.

Steps:

• Beat the eggs and 3/4 cup of the sugar together. Whisk the flour, baking powder together and add this mixture to the egg mixture alternately with the milk. Fold in the raisins.
• Heat cooking oil to a depth of 2 inches in a heavy saucepan or deep fat fryer. When the oil reaches 350 degrees, drop tablespoons of the batter into the fat and fry until golden.
• Drain on absorbent paper and dust with the remaining sugar before serving.

Steps:

• In a large bowl, beat sugar and oil until blended. Beat in the egg, then honey and lemon extract. Combine the flours, rosemary, lemon peel, baking soda and 1/4 teaspoon salt. Gradually add to sugar mixture; mix just until combined., Drop by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Sprinkle tops with remaining sea salt. Bake at 350° for 9-12 minutes or until lightly browned. Remove to wire racks. Store in an airtight container.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a medium bowl, cream butter to soften. Combine the flour, sugar and baking soda, stir into the softened butter. Drop by rounded spoonfuls onto the prepared cookie sheet. Press down sightly with a cold fork.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• Spread corn chips in a greased 15x10x1-in. baking pan. In a saucepan over medium heat, bring corn syrup and sugar to a boil. Remove from the heat; stir in peanut butter until smooth. Pour over corn chips. Cool. Break into pieces.

Steps:

• Put oven rack in middle position and preheat oven to 325°F
• Butter a 15- by 10- by 1-inch baking pan, then line bottom with foil, leaving a 2-inch overhang on 2 ends, and butter foil.
• Whisk together flour, cinnamon, and salt in a bowl until combined.
• Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld. Beat in yolk; reduce speed to low, then mix in flour mixture until combined.
• Spread batter evenly in pan with an offset spatula.
• Lightly beat egg white in a small bowl, then brush some of it over batter and sprinkle evenly with pecans.
• Bake until top is golden brown and edges begin to pull away from sides of pan, 35 to 40 minutes.
• Cool in pan on a rack 10 minutes, then transfer with foil to a cutting board; discard foil.
• Cut while still warm into 2-inch squares or, by halving squares diagonally, into triangles and cool completely on rack.