Monday, March 7, 2011


Eet Smakelijk!!!

This recipe is used by United Methodist Women of the First United Methodist Church in Holland, Michigan for Tulip Time when they serve Dutch food in the Civic Center.  They serve it with Dutch Lemon Butter.  I am told the recipe they use is from Let’s Go Dutch by Johanna Bates.   I compared that recipe with some others and found that not all recipes contain cloves.  I think cloves can come on strong and I don't care for it in this bread.  Let’s Go Dutch recipe does not use ginger, but I like the taste of ginger with honey.

The recipes from the Bates' book are from Dutch people who immigrated to and settled in Canada.  It always amuses me that the Dutch immigrants in both Canada and here in Michigan embraced margarine.  Karin from Dutch Recipes @ About. Com says in the Netherlands they do not use margarine in or on baked goods!!!  http://dutchfood.about.com/


2 c all-purpose flour
¼ c brown sugar
1 T baking powder
1 t baking soda
2 t cinnamon
1/3 t cloves, optional, I do not use
1/3 t nutmeg
1/3 t ground ginger
1/3 t salt
1 c plain yogurt (can be fat-free) or buttermilk
1 egg beaten
1/3 c honey

Ingredients:  Flour, brown sugar, baking powder, baking soda,
cinnamon, nutmeg, ginger, salt, buttermilk, egg and honey.

Preheat oven to 350 degrees.  Combine all the dry ingredients in a large mixing bowl. In a medium-sized bowl, combine all the liquid ingredients together until well blended. Stir wet ingredients into dry ingredients until moistened.  Pour batter into an oiled 9x5x3-inch loaf pan and baked for 50-60 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Remove from oven and remove from pan. Set on a rack to cool.  Serve with margarine spread and strong coffee. 

BAKING TIP:  From Let’s Go Dutch:  When done, this bread has a very firm crust. 

NOTE:  From Let’s Go Dutch:   For a more moist loaf, reduce flour by ¼ cup and add a little more honey or buttermilk.

I will use 1 3/4-cup of flour and 1/3 cup plus 11/2-Tablespoons of honey next time I make this bread.  I found the original recipe a little dry; however it was wonderful toasted.

NOTE:  From Michigan Cottage Cook:  For all my quick breads I like to use a smaller pan.  I have 3 pans about 7-1/2 x 3-1/2 x 2-inches.  I like to use a smaller pan because then the bread only needs to bake about 30 minutes which makes a thinner crust on the breads.  I use Crisco or Pam cooking spray on all my bread pans. 

Measure dry ingredients into a bowl.  For a third of a teaspoon, I used a scant 1/2-teaspoon.

Dry ingredients in one bowl.

Mix dry ingredients together.

To measure honey or molasses, spray measuring cup or spoon with cooking spray.

Measure the honey.

Honey pours right out of the cup because of the cooking spray.

In a second bowl, put all the liquid ingredients.

Mix liquid ingredients together.

Mix wet and dry ingredients together just until mixed.

Spray baking pans with non stick cooking spray.  Put batter in pans and bake for 30 minutes in 350 degree F. oven for small pans.

Remove bread from pans as soon as it is removed from oven.

Larger loaf baked for 35 minutes or until toothpick inserted in middle came out clean.

Sliced and ready to serve with Dutch Lemon Butter.

Delicious.  Try it toasted.

Eet Smakelijk!!!!

In the future I will add a teaspoon or two of powdered sugar to the lemon butter to softened the edges of the lemon taste.

½ c butter, softened
1 t lemon peel, grated
1 T lemon juice
1 to 2 t powdered sugar, optional, my suggestion

Ingredients:  Lemon, butter, and powdered sugar, optional.

In a small bowl, beat butter until smooth.  Add lemon rind and juice to butter; beat until well blended.  Keep in covered container in the refrigerator.  Let come to room temperature before serving.

Grate the lemon peel and juice lemon.

Beat lemon juice and rind plus powdered sugar if desired, into butter.

Put butter into a container.  Cover and refrigerate.  Serve at room temperature.

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