STROOPWAFELS (USES YEAST)
Traditional Dutch recipe that I tried in NZ when two dutch family friends had a row about who made the best ones! I don't have a wafer maker so haven't made them myself, but tasted and (procured) both recipes during the bake off and they were excellent.
Provided by kiwidutch
Categories Dessert
Time 50m
Yield 12 wafers
Number Of Ingredients 9
Steps:
- Mix all the wafer ingredients together together, knead, and then make little balls.
- Put the little balls in a wafer iron (you'll need to experiment with the balls to find the right amount to put into the wafer iron) The temperature of the wafer iron also needs a bit of experimentation as the vary from one to another.
- Put all the syrup ingredients together in a saucepan and mix on a low temperature until smooth and liquid.
- Spread the syrup mixture between two wafers and your stroopwafels are ready.
Nutrition Facts : Calories 561, Fat 27.9, SaturatedFat 17.2, Cholesterol 88.9, Sodium 231.1, Carbohydrate 72.5, Fiber 2, Sugar 38.7, Protein 6.7
DUTCH STROOPWAFELS
These buttery cookies are a Dutch classic, often sold as a quick snack on the street. They come from the same town as Gouda cheese does, but this Dutch treat is strictly cheese-free.
Provided by Food Network Kitchen
Time 2h25m
Yield Makes: 12 large stroopwafels (96 small wedges)
Number Of Ingredients 15
Steps:
- For the waffles: Place the warm milk in a small bowl and whisk the yeast into the milk. Allow the mixture to sit until bubbly, about 5 minutes.
- Put the flour, granulated sugar, cinnamon and salt in a food processor and pulse until the ingredients are combined. Add the butter and pulse until it resembles coarse meal. Add the eggs and the yeast mixture, and pulse to combine. Turn the dough onto a lightly floured surface and knead just until the dough comes together in a nice ball, 5 to 7 times. Set aside to rest for 45 minutes.
- Preheat a waffle cone iron on the medium-high setting. Form the dough into 16 equal balls, about 2 1/2 ounces each. Flatten 1 ball until it just forms a disk and place in the waffle cone iron. Shut the iron lid but don't clamp closed. Bake until crisp and golden, occasionally pressing down on the iron lid, 1 to 2 minutes. While the waffle is still warm, cut out a circle using a 4 1/2-inch round cutter, and then split the waffle horizontally using a knife. You should have 2 thin waffle halves. (If you wait until the waffle is cool it will be harder to cut.)
- For the filling: Combine the molasses, brown sugar, corn syrup, butter and cinnamon in a small saucepan over medium heat, and bring to a boil. Bring to the soft-ball stage (235 to 240 degrees F on a candy thermometer), stirring constantly, 8 to 10 minutes. Pour into a heat-resistant glass measuring cup and allow the mixture to cool until it thickens but is still spreadable, about 10 minutes. (If the filling gets too thick, rewarm in the microwave at 30-second intervals until the desired consistency is achieved.) Spread 2 tablespoons of filling on the cut side of a waffle and top with the other half. Allow the cookies to cool completely.
- Cut into shapes using a cookie cutter, or cut into wedges if desired. Mix confectioners' sugar and cinnamon together in a small bowl, and sprinkle it on top of the stroopwafels.
- From Food Network Kitchen
STROOPWAFELS (2) NO YEAST REQUIRED
I haven't made these (no wafer iron) but have tasted them, made by two dutch family friends in a contest to see who's were best. Can't remember who thought they'd won, but both were yummy. Don't know where they got their recipies, but they are from their family cookbooks I think.
Provided by kiwidutch
Categories Dessert
Time 1h
Yield 30-40 wafels
Number Of Ingredients 11
Steps:
- Knead all the wafter ingredients together and make into little balls.
- Place balls into wafer iron and bake for about 30 seconds.
- Put onto a board and cut in half so that you get two wafers.
- Note: if the wafers are baked too long you won't be able to seperate them, but take care not to under-cook them either.
- Put all the syrup ingredients into a cooking pan and mix until you get a substance that can be spread.
- Don't make it too thin or it will run out of the wafers.
- When filling the wafers keep stirring and to keep it smooth you can keep the pot on a (candle lit) teapot warmer.
- Put the syrup between the wafers.
- It's possible to store these in the freezer.
Nutrition Facts : Calories 236.9, Fat 13.8, SaturatedFat 8.6, Cholesterol 42.7, Sodium 113.8, Carbohydrate 27.1, Fiber 0.5, Sugar 11.6, Protein 2.1
CINNAMON OR GARLIC BREADSTICKS NO YEAST REQUIRED
Make and share this Cinnamon or Garlic Breadsticks No Yeast Required recipe from Food.com.
Provided by Grandma Deb
Categories Breads
Time 30m
Yield 1 pan, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Place oil and butter or margarine in 9x13 pan and place in oven to melt.
- Stir dry ingredients together. Gradually add milk stirring till a dough forms and leaves the side of the bowl. Knead 5-6 times in the bowl. Place on floured countertop and roll into 9x13 rectangle. Lay dough into pre-heated pan on top of the butter and oil. Sprinkle with cinnamon and sugar OR garlic salt. Cut into strips. Bake at 425 for 20 minutes.
STROOPWAFFELS I
A wonderful very-difficult-to-find Dutch recipe from a Dutch friend of mine. Delicious and addicting.
Provided by Julie Stokes
Categories World Cuisine Recipes European Dutch
Yield 12
Number Of Ingredients 10
Steps:
- Dissolve the yeast in the warm water.
- 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.
- Roll dough into balls and bake in a pizelle iron.
- 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).
- Split waffles in half and spread cut sides with the warm filling. Then put the halves back together.
Nutrition Facts : Calories 602.4 calories, Carbohydrate 75.3 g, Cholesterol 112.3 mg, Fat 32 g, Fiber 1.3 g, Protein 5.9 g, SaturatedFat 19.8 g, Sodium 253.9 mg, Sugar 37.9 g
MAGIC MILKSHAKES (NO ICE CREAM REQUIRED!)
I got this recipe off of hillbillyhousewife.com. It is SO easy and versatile! You most likely have all the ingredients you need in your pantry right now! Try the Healthy "Secret" shake to get all the goodness of spinach underneath the disguise of a yummy milkshake!
Provided by chrstylynn
Categories Frozen Desserts
Time 5m
Yield 2 milkshakes, 2 serving(s)
Number Of Ingredients 17
Steps:
- Place the first four ingredients and ingredients to preferred flavor in the blender.
- Fill the blender the rest of the way with ice and add remaining ingredients.
- Turn on the blender at medium speed and process for about two minutes.
- Fill 2 cups to the top.
- Enjoy!
Nutrition Facts : Calories 877.8, Fat 22.8, SaturatedFat 6.5, Cholesterol 123.8, Sodium 530.5, Carbohydrate 141.2, Fiber 15, Sugar 117.1, Protein 44.5
STROOPWAFELS
Dutch stroopwafels (translation: molasseswaffles) Foreign people love them, so I translated this Dutch recipe to English.
Provided by Marshmallow87
Categories World Cuisine Recipes European Dutch
Yield 12
Number Of Ingredients 10
Steps:
- In a large bowl, mix together the flour, melted butter, sugar, yeast, milk and egg. When the dough becomes to stiff to stir, turn out onto a floured surface and knead by hand for a few minutes. Set aside to rise for 45 minutes.
- To make the filling, heat the molasses, brown sugar, remaining butter and cinnamon in a saucepan over medium heat. Stir to blend, and set aside.
- Preheat a pizzelle iron. Knead the dough briefly, and divide the dough into 2 inch balls, or a size compatible with your pizzelle iron pattern. Press the balls in the preheated iron, and cook until the iron stops releasing steam, or until the waffles are golden brown.
- Carefully remove with a knife or spatula, and split in half horizontally (like pocket bread) while they are still warm. Don't wait too long, otherwise they will break. Spread filling on the insides, and put the halves back together.
Nutrition Facts : Calories 622 calories, Carbohydrate 99.8 g, Cholesterol 75.2 mg, Fat 23.4 g, Fiber 1.5 g, Protein 5.7 g, SaturatedFat 14.4 g, Sodium 190.3 mg, Sugar 59.4 g
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