Monday, July 30, 2012


This Traditional Dutch snack, the stroopwafel, originates from Gouda in the Netherlands. It was first made during the late 18th century or early 19th century by a baker using leftovers from the bakery, such as breadcrumbs, which were sweetened with syrup. One story ascribes the invention of the stroopwafel to the baker Gerard Kamphuisen, which would date the first stroopwafels somewhere between 1810, the year when he opened his bakery, and 1840, the year of the oldest known recipe for syrup waffles.

I found this five-star version at Allrecipes. 


  • 4 cups all-purpose flour
  • 1/2 cup white sugar
  • 1 cup butter
  • 2 eggs
  • 1 (.25 ounce) package active dry yeast
  • 1/2 cup warm water
  • 1 1/2 cups packed brown sugar
  • 1 cup butter
  • 1 teaspoon ground cinnamon
  • 6 tablespoons dark corn syrup


  1. Dissolve the yeast in the warm water.
  2. Cut 1cup of the butter into the flour. Mix in the sugar, eggs and yeast mixture. Mix well and set aside to rise for 30 to 60 minutes.
  3. Roll dough into balls and bake in a pizelle iron. A waffle iron may be used. (Did you know Dutch pilgrims brought waffle irons to America in the 1620s?)
  4. To Make Filling: In a saucepan boil the brown sugar, 1 cup of the butter, cinnamon and dark corn syrup until it reaches the soft ball stage (234-240 degrees F 112 -115 degrees C).
  5. Split waffles in half while warm and spread cut sides with the warm filling. Then put the halves back together. This will glue the two cookies together.

* Makes 24 cookies or 12 stroopwafels

Wednesday, July 18, 2012


The problem with having too many emails (four of them) and being on too many mailing lists (fewer now) is that when I get a personal email it tends to get lost until I finally get around to cleaning out my inboxes.  This recipe is a prime example of that.  I recently found this traditional Dutch recipe sent to me by a distant relative of Johannes.  So I want to formally thank you Ria, for the recipe and also to apologize for taking so long to do so. 

Ria was sweet enough to send me her Oma's recipe for Arretjescake.  I haven't had a chance to make it yet since my teenagers keep eating the animal crackers on me.  Hopefully, I can manage to keep the ravenous beast at bay long enough to make this soon.  It looks yummy!

Or in Ria's words: Lekker .... mmm .... herlich .... awesome!


8.5 ounces cookies (I learned on the interweb that Animal Crackers work best)
9 ounces butter
9 ounces castor sugar (ground sugar, not confectioners sugar, would work well, just not ground too finely)
1 1/4 ounce cacao (or cocoa)
2-3 tablespoons milk
1 egg


  1. Melt the butter in the saucepan. 
  2. Crush cookies into small pieces in a bowl. 
  3. Mix sugar, milk, cacao and egg in another bowl and mix together.
  4. Cover cake tin with foil.
  5. Melt butter and mix gently into batter.
  6. Add crushed cookies.
  7. Pour mixture into the cake.
  8. Refrigerate 24 hours. 

Thursday, July 12, 2012

Schweineschnitzel / Weinerschnitzel

Since this blog is for BOTH of our heritages, I thought I should add something from my own Mom's native Germany - schweineschnitzel (breaded pork cutlet) and wienerschnitzel (breaded veal cutlet). This recipe is super easy!


4 thin boneless pork chops or veal chops
1/2 c. oil (I use olive oil)
3/4 c. fine bread crumbs
2 eggs
salt & pepper
2 lemons


  1. Heat the oil in a large skillet at medium high heat.  
  2. Place each chop between two sheets of plastic and pound with the smooth side of a meat tenderizer until thin (1/4" - 3/8").  
  3. Beat the two eggs in a bowl that is wide enough to dip the meat into.  
  4. Spread the bread crumbs onto a plate or flat surface.  
  5. Take each cutlet, season with salt and pepper and dip both sides of meat into eggs to coat.  
  6. Then coat the entire cutlet with the bread crumbs.  
  7. Place in hot oil and cook on both sides until golden brown.  It only takes about 1-2 minutes per side.  
  8. Serve each cutlet with half a lemon on the side.  Some people go ahead and squeeze the lemon onto the schnitzel before serving.  

Serves 4

Wednesday, July 11, 2012

Honey Lime Chicken ~ Saté

I am so sorry to be slacking off on my blogging, but life came along and distracted me. I'll try to do better... I promise. 

Originally, this didn't begin as a saté recipe but instead was more of a kabob.  Johannes did some tweaking to it and says it is a lot like sate but the lime and cilantro give it a "south of the border" flair.

Since I didn't have a photo from Johannes' take on this recipe,
I borrowed this one from  Kitchen Meets Girl.

If you're using bamboo skewers, soak your sticks in water for at least 5 minutes. Cut chicken into large chunks, and skewer. Allow to marinate for at least 1 hour.
  • 3 tablespoons soy sauce
  • 2 tablespoons unrefined sugar
  • 1 tablespoon vegetable oil
  • juice of one lime
  • 2 garlic cloves, minced
  • 1-2 teaspoon Siracha
  • Sambal Oelek, to taste
  • 2 tablespoon cilantro
  • 1 pound skinless, boneless chicken breasts
  • Kikkoman Teriyaki Baste & Glaze with Honey and Pineapple
  1. In a small bowl, combine your ingredients, through the cilantro. Mix thoroughly.
  2. Pour marinade over chicken breasts and turn to coat. Cover and allow to marinate for at least 1 hour.
  3. Grill on medium high heat for 6 to 8 minutes per side, until juices run clear. In the last 5 minutes baste with glaze but be careful not to let it burn.


Ingrid & Johannes