Transferring Recipes to Cook With Honey

Hello, Folks!

I wanted to let everyone know that I will not be posting on this blog any more.  I'll be transferring the files to my other food blog at Cook With Honey. I want to thank everyone for being so patient with my posting on this blog, but my work, as well as posting on my regular blog at Walking Between the Grapevines  has just taken over so much of my time that I can't give Our Roots in Food enough of my time. 

Like I mentioned, all of the recipes will be transferred and re-posted at Cook With Honey over the next few weeks. I would love it if you would follow me over there and enjoy the many recipes that will be posted on that blog. I will be including many more recipes to celebrate all of my families heritage: German, Irish, English, Native American, Dutch, Indonesian and even Guamanian dishes - in honour of my oldest son's birthplace.

Oudoe,
Ingrid

Arretjescake

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!

Ingredients:

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

Directions:

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.