Gestoomde Kaneelpudding met Karamelsaus

http://www.ah.nl/allerhande/recept/R-R502250/gestoomde-kaneelpudding-met-karamelsaus

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Lemon Bars

For the bars:

  • 3/4 C flour
  • 1/2 C sugar
  • 1/4 t salt
  • 1/2 C unsalted butter, softened
  • 2 large eggs
  • zest of two lemons (more if you can get it)
  • juice (and some pulp) of two lemons

For the glaze:

  • 4 T lemon juice
  • 8 t lemon zest
  • 1 C powdered sugar

Preheat the oven to 180 C. Grease an 8×8 inch baking dish with butter and set aside. Zest and juice the lemons and set aside. Beat flour, sugar, salt, and butter until combined.

In a separate bowl, beat together the eggs, lemon zest, and lemon juice until combined.

Pour it into the flour mixture and beat until smooth and creamy. Pour into baking dish and bake for 23-25 mins, should turn golden around the edges. Allow to cool completely before glazing. Do not overbake, or the bars will dry.

For the glaze, sift the powdered sugar and whisk with lemon zest and juice. Spread the glaze over the bars with a rubber spatula and let glaze set.

Credits: Best Yummy Recipes


2014-07-05: Saw a link to these on FB, and since we’re always on the lookout for good lemony recipes, I saved it. This version is modified from the BYR one by changing 3/4 C sugar to 1/2 C, and adding extra zest and lemon juice. It was pretty sour going in to the oven! But the verdict on the entire thing is pretty mediocre: Too many eggs. We might try just one next time. Also, I found it odd that there was no leavening agent, and it showed in the end product. Definitely need to add some baking powder next time. And the glaze is far too liquidy with 4 T lemon juice. I should have done it by feel rather than paying attention to the recipe.

Rhubarb Cake

Dough

  • 100 g butter
  • 100 g sugar
  • 1 egg
  • 1 sachet vanilla sugar
  • 250 g flour
  • 1 t baking powder

Mix together, and put in a cake tin.

Filling

  • 500-1000g rhubarb
  • 3 eggs, separated
  • 200 g sugar
  • 125 g quark
  • 2 T sour cream
  • 1 sachet vanilla sugar
  • 1 T flour

Cut rhubarb in small pieces, put ~100g sugar on it and let it sit 20-30 minutes; throw away liquid. Meanwhile, mix all other ingredients except egg whites, and then combine with rhubarb. Beat egg whites, and add.

Put the filling on the crust, and bake for ~1 hour at 180C.

Credits: Britta Dorn


2014-05-19: Joel says: Cut the butter into the flour with the pastry cutter, then add the egg, then cut it together some more.

2013-06-02: You don’t need to peel the rhubarb. Joel never does, and said I should take it out of the recipe.

2013-05-19: Turns out that this works much better when you use the egg whites instead of the egg yolks, as Joel realized he did in the previous rendition.

2013-04-14: Made today with ~900g rhubarb, sliced and laid on paper towels before being sprinkled with sugar. Reduced heat to 160C and cooked somewhat longer, to adjust for our hot-running oven. Turns out Gwen loves raw, unsugared rhubarb, and kept coming back for more.

rhubarb

Carrot Cake

  • 2 C flour
  • 2 t baking soda
  • 2 t baking powder
  • 1/2 t salt
  • 3 t cinnamon
  • 1 t nutmeg
  • 4 eggs
  • 1 1/4 C vegetable oil
  • 1 C sugar
  • 1 C brown sugar, packed
  • 2 t vanilla
  • 3 C shredded or grated carrots

Preheat oven to 160C. Grease a 9×13″ cake pan, or two 9″ pans. Mix together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. In separate bowl, beat together eggs, oil, brown sugar, white sugar, and vanilla. Mix the flour mixture in with the egg mixture. Mix carrots in thoroughly.

Pour batter into pan and bake 45-50 min. or until a toothpick inserted comes out clean. Cool thoroughly before frosting (with cream cheese frosting).

Credits: Adapted from Chow.com


2014-03-09: We had some carrots getting old, so I decided to try a carrot cake recipe, since it’s basically Joel’s favorite type of cake and I’ve never made it. Cake was good. Cream cheese frosting with 20% speisequark substituted for the cream cheese was a bit failure:

Jewish Coffee Cake

Cake

  • 1/2 C butter
  • 1 C sugar
  • 3 eggs
  • 2 C sifted flour
  • 1 t baking powder
  • 1 t baking soda
  • 1/8 t salt
  • 1/2 pint sour cream (8 oz)
  • 1 t vanilla

Streusel topping

  • 1 C brown sugar
  • 3 t flour
  • 3 T butter, cut
  • 1 t cinnamon
  • 3/4 C chopped nuts

For cake: cream butter and sugar. Add eggs. Sift flour with baking powder, soda, and salt. Add to creamed mixture. Stir in sour cream and vanilla. Grease tube pan. Put 1/3 of the streusel on the bottom, then half the dough, then another 1/3 of the streusel, then the remainder of the dough and end with streusel. Bake at 350F for 55-60 minutes.

Credit: Rose Jablonski, 12/2003


2013-03-31: Made this Easter Sunday afternoon for a treat. Used 1/4 t salt instead of 1/8 t since I had unsalted butter. (I also added a bit of salt to the streusel.) German sour cream is better than Dutch, but it still isn’t quite right. I used 600ml plus some extra flour (Weizen type 405), rather than 500ml, since it comes in 200ml containers. I baked at 170C, since our oven runs a bit hot.