Kruidkoekmuffins

  • 300 g flour
  • 1 packet baking powder, ~15 g
  • 175 g brown sugar
  • 2 T koekkruiden
  • 75 g butter
  • 5 T stroop
  • 1 egg
  • 200 ml milk

Preheat oven to 175 C. Line a muffin form with flour or muffin liners. In a large bowl mix the flower, baking powder, sugar, spices, and a pinch of salt. Melt the butter and stroop in the microwave for ~20 seconds. Mix the butter mixture with the egg and milk. Pour the liquid into the flour and mix with a fork; lumps are OK. Pour into the muffin forms. Cook in the middle of the oven ca. 20-25 min. until brown and a toothpick comes out clean. Let cool 5 minutes before removing.

Credits: Aller Hande


2015-04-03: A rainy holiday required muffins. We used molasses instead of stroop, and a mix of cinnamon, ginger, and cloves for the spices.

Rice Currant Pudding

  • 1 C short grain Italian rice (risotto)
  • 2 C milk
  • 3 T beef suet
  • 1 C cream
  • 3 egg yolks beaten with 1 T sherry
  • 1 T orange flower water
  • 1/2 C white sugar
  • 1 lb currants

Wash rice in sieve. Simmer rice in milk until all liquid is absorbed. Put rice away to chill overnight.

The next day, mix everything well. Pour into a casserole and bake about 45 min. at 350F or until top begins to brown. Serve quite warm with a little extra cream on top.

Credits: Known World Handbook

Cinnamon pancakes

  • 3/4 C milk + 2 T white vinegar OR 1 C buttermilk
  • 1 C flour
  • 1 T sugar
  • 1 T cinnamon
  • 1 t baking powder
  • 1/2 t baking soda
  • 1/2 t salt
  • 1 egg
  • 2 T butter, melted

Combine milk and vinegar and set aside to sour.

Combine flour, sugar cinnamon, baking powder, baking soda, and salt; set aside. Add egg and butter to milk, and whisk to mix thoroughly. Whisk in flour mixture, beating until there are no lumps.

Heat a large skillet and grease with oil or butter. Pour batter onto hot skillet in 1/4 C-fuls. Cook until bubbles appear on the surface, and then flip. Cook until the other side is browned.

Credits: Adapted from Allrecipes.com.


2014-03-05: This afternoon I had an unusual hankering for pancakes — true American pancakes, not crepes. Normally, we’re a waffle family, and this is in part because, to date, I had never successfully made pancakes that were not uncooked in the middle. But I figured since the last time I’d tried was in 2005, it might be time to try again. I ended up having to add a bit of extra milk after pouring the first few and finding them a bit too thick, but otherwise, these were delicious with butter or jam, and just the right amount to serve 2 adults and 1 child.