Sweet Foods Of The Dutch Shoemakers Cake Recipes

Steps:

• On a floured surface, roll dough to fit a 9-in. deep-dish pie plate. Trim and flute edge. Refrigerate at least 30 minutes., Meanwhile, preheat oven to 425°. For filling, mix brown sugar, molasses, egg, flour and baking soda. Gradually stir in boiling water; cool completely., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 15 minutes. Remove foil and pie weights; brush crust with egg yolk. Bake 5 minutes. Cool on a wire rack. Reduce oven setting to 350°., In another bowl, whisk together first four topping ingredients. Cut in butter until crumbly. Add filling to crust; sprinkle with topping. Cover edge of pie with foil., Bake until filling is set and golden brown, 45-50 minutes. Cool on a wire rack. Store in the refrigerator.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 8 inch round cake pans, or 9 inch pie plates.
• In a large bowl, use an electric mixer to beat butter and sugar until light and fluffy. Add eggs, reserving just enough to brush over the tops, about 1 tablespoon. Stir in the almond extract. Combine the flour and baking powder; stir into the batter by hand using a sturdy spoon. The dough will be stiff.
• Press evenly into the two prepared pans. Press almond halves into the top where each slice would be. Brush the tops with a thin layer of the reserved egg.
• Bake in the preheated oven for about 30 minutes, or until the top is golden brown. Cut into wedges to serve.

Steps:

• Preheat oven to 350 degrees.
• In a saucepan over a medium flame, heat the apples without water until very tender, periodically stirring. This requires supervision, otherwise they will burn.
• Mash the apples and taste them. Add sugar to taste. Add the raisins, melted butter and then the yolks. Gently fold in the egg whites and incorporate thoroughly.
• Butter a 9-inch springform pan and sprinkle with 1/2 cup of the bread crumbs to make an even coating. Pour half the apple mixture in the pan and sprinkle the top with another 1/2 cup of bread crumbs. Then add the remainder of the apple mixture and top with an even layer of the remaining bread crumbs. Bake for about 50 minutes until the cake is firm and light brown. Remove, cool and remove ring. Serve cut into wedges with whipped cream, if desired.

Steps:

• Preheat oven to 250 degrees.
• Roll crackers to make fine crumbs, either with a rolling pin or in a food processor.
• In a large bowl, blend crumbs with baking powder, eggs, sugar, milk, butter, walnuts, pecans and coconut until thoroughly incorporated.
• Line a shoe box with waxed paper and fill with cake mixture. Place uncovered box on cookie sheet (save top) and bake for 3 hours. Let cool before slicing. If you put waxed paper on top of cake and cover with shoe box lid, the cake will keep for days. Box is reusable.

Steps:

• Combine flour and salt in a large bowl; gradually whisk in milk. Add eggs and maple syrup and mix until batter is smooth. Spoon into a piping bag.
• Heat a poffertjes pan over high heat and lightly grease indentations. Fill the holes 3/4 full with batter in the piping bag and cook over high heat until golden brown; turn them over with a fork and cook the other side until golden brown.