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Van de Kamp Bakery Dutch Girls

From: Bonita
To: phaedrus
Subject: Van de Kamp's Bakery - Dutch Girls Recipe
Date: Thursday, November 27, 2003 1:00 AM

I remember Dutch Girl cookies from the 1950s and 1960s.  They were my 
Grandmother's favorites.  I found out a few years ago that they were my sister's 
favorites too, and I set out to find a recipe that would be at least close.  
Someone on a message board somewhere suggested the following link for Caramelized 
Sugar Cookies.  My sister and I made them the other day, and upon tasting one 
she said, "That's them!"  My mother arrived a little later, tried one and said, 
"That brings back my parents."  Mom confessed then that these cookies were 
always one of her favorites.  My Grandmother, my Mother and my Sister.  That's 
three generations.  And thanks to this recipe, we have introduced an old and 
dear memory to members of the fourth and fifth generations of our family!


Hi Bonita,

The link you sent doesn't go directly to the recipe anymore; it goes to the King Arthur front page. I had to do some searching to find the caramelized sugar cookies recipe, which is below.


 Caramelized Sugar Cookies

1 1/2 cups (6 1/4 ounces) unbleached all-purpose flour
1/2 cup + 1 tablespoon (4 1/2 ounces) whole milk
a drop of lemon oil*
1 teaspoon instant yeast
1/4 teaspoon salt
1/2 cup (4 ounces, 1 stick) unsalted butter, cut into 8 pieces
1 1/2 cups (12 ounces) coarse sugar, for rolling

*Yes, a drop of lemon oil. You want just the merest hint of citrus here; it should be 
almost unidentifiable, just enough to make people wonder what they're tasting. 
Mix together the flour, milk, lemon oil, yeast and salt till well-combined. Using an 
electric mixer, beat in the pieces of butter one at a time, beating for 1 full minute 
after each piece is added. The dough will be very smooth and elastic. Remove the dough 
from the mixer, place it in a small bowl, cover the bowl, and refrigerate it for 2 hours, 
or as long as overnight.

Preheat your oven to 275°F. Sprinkle your work surface heavily with coarse sugar (white 
or demerara). Divide the dough in half. Working with one half at a time (and keeping the 
other half refrigerated), roll the dough on the sugar-covered surface as thinly as possible, 
adding additional sugar to the work surface from time to time. Halfway through the rolling 
time, turn the dough over so that both top and bottom surfaces end up heavily coated with sugar.

Using a cookie cutter or (less trouble) a rolling pizza wheel or sharp knife, cut the dough 
into shapes, or into squares or diamonds. Try to cut pieces about 2 1/2 inches in size; they'll 
shrink a bit, and by the time they're finished baking, they'll be about 2 inches, a nice size 
for this particular cookie. Note: If you make them too large, the edges brown way before the 
middle; the goal is an evenly browned cookie. Transfer the cookies to parchment-lined baking 
sheets. Repeat with the remaining dough.

Bake the cookies for 45 to 50 minutes. They should be a deep, golden brown, but not burned. 
The closer you get to deep brown, the better they'll taste. Remove them from the oven and 
transfer them to a cooling rack as soon as possible, otherwise they may stick to the parchment. 
Yield: about 5 dozen 2-inch cookies. 

Also see these pages:

Crystal Diamonds


More Van de Kamp's Bakery Recipes

Mellow Scotch Pie

----- Original Message ----- 
From: "barry" 
To: phaedrus
Sent: Thursday, November 27, 2003 10:38 AM
Subject: meloscotch pie

> Hi
> My name is barry. My mother used to make a pie she called melloscotch pie.
> This was back 50 years ago at least. It was something like butterscotch
> but different and much better. Very rich pie. I have looked and looked 
> and cant find it. Please try.
> Barry

Hello Barry,

Below is the only recipe that I could find with a similar name.


Mellow Scotch Pie

1 cup brown sugar, firmly packed
1/4 teaspoon salt
2 tablespoons water
2 cups cold milk
4 tablespoons cornstarch
2 egg yolks, slightly beaten
2 tablespoons butter
1/2 teaspoon vanilla
1 baked pie shell

Combine brown sugar, salt, and water in top of double boiler. Boil over
moderate heat to a thick syrup (about 5 minutes). Mix 1/4 cup milk and
cornstarch to a thin paste. Add 1 3/4 cups milk; then combine with hot syrup
and cook over hot water until thick and smooth, then cook 15 minutes longer,
stirring constantly. Stir a small amount of mixture into beaten egg yolks,
return to double boiler, and cook a few minutes longer. Add butter and
vanilla. Cool. Pour into baked pie shell. Top with a meringue.
For meringue:

2 egg whites (use pasteurized egg whites for safety)
4 tablespoons brown sugar
1/2 teaspoon vanilla
Beat egg whites until the hold stiff peaks. Add sugar gradually, beating
constantly. Add vanilla. Pile lightly on filling; bake at 325 degrees for
about 20 minutes, or until firm and lightly browned.

Mennonite Ammonia Cookies

----- Original Message ----- 
From: Patti
To: phaedrus
Sent: Friday, November 28, 2003 1:58 AM
Subject: mennonite ammonia cookies

> Hello,
> My name is Patti. I live in B.C. Canada. A family friend used to bring
> us glazed white "ammonia cookies" at Christmas when I was a child. I know
> she was Mennonite and the cookies contained cooking ammonia. They looked
> like drop cookies because they were shaped like a round mound. They were
> very light in texture with a simple white glaze. My Dad reminisces about
> them every year so I'd like to bake some for this Christmas.
>     I enjoyed looking around your site. There are always those old recipes
> that I never can find. What a great idea!
>     Thanks Phaedrus,
>                       Patti 

Hi Patti,

See below. There are several different kinds of ammonia cookies.


White Ammonia Cookies (Gruznikje or Pfefferminzküake)

from Mennonite Foods and Folkways from South Russia, by Norma Jost Voth:

2 cups sugar
1 cup shortening or butter
4 level teaspoons baking ammonia dissolved in 1 cup whipping cream
1 cup milk
1/2 teaspoon salt
1/2 teaspoon oil of peppermint
5 to 6 cups sifted all-purpose flour

Cream sugar and shortening. Dissolve ammonia in cream. Combine cream and
milk. Add peppermint and salt to sugar mixture. Alternate sifted flour with
liquid and beat until batter is very smooth.

Roll out small portions of dough to 1/2 inch thickness on floured board. Cut
with round 2 1/2 inch cutter. Brush with a little water and sprinkle with

Bake on greased baking sheet at 400 degrees for 8 to 10 minutes. Cookies
should not brown on top. Cool.

Baker’s ammonia (ammonium carbonate) should be purchased only in small
amounts as it evaporates quickly if not tightly contained.
Ammonia Cookies

Prep Time: 15 Minutes
Cook Time: 10 Minutes
Ready In: 25 Minutes

2 1/2 cups white sugar
1/2 cup butter, softened
3 eggs
1 1/2 cups sour cream
1/2 cup milk
1 teaspoon peppermint extract
1/2 teaspoon salt
2 teaspoons bakers' ammonia
3 cups all-purpose flour

1  Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2  In a large bowl, cream together the white sugar and butter until smooth.
Beat in the eggs one at a time, then stir in the sour cream, milk and
peppermint extract. Combine the salt and bakers' ammonia with 2 cups of the
flour and blend into the mixture. Gradually add more flour to make a stiff
dough. Leave the dough soft for drop cookies or add more flour to make
cut-out cookies. Drop dough from heaping spoonfuls onto the prepared cookie
3  Bake for 8 to 10 minutes in the preheated oven, or until golden. When
cool, ice with a simple confectioners' glaze that has been flavored with
peppermint if desired.

Makes 60 servings
Ammonia Cookies

14 cups flour
3 tsp ammonia
3 cups sugar
4 eggs
3 sticks of butter
1 cup of milk
1/2 tsp vanilla

-Preheat oven to 200 C
-Butter baking pans
-Sift flour
-Beat eggs with sugar
-Add butter
-Dissolve ammonia to milk
-Add milk to batter
-Add flour and knead until dough is smooth
-Form the cookies in any shape you like
-Place them in pans
-Bake for 20-30 minutes
Ammonia  Cookies

 Ingredients :
 5 lb. flour
 3 c. sugar
 3/4 c. oleo
 3/4 c. shortening
 7 tsp. ammonia powder
 4 eggs
 2 c. milk
 1/2 tsp. anise oil

 Preparation :
   Mix well all ingredients until dough is a very smooth consistency.
  Roll dough into balls about the size of a walnut.  Bake at 375
 degrees for 12-15 minutes.
 Ammonia  Cookies

 Ingredients :
 2 1/2 c. sugar
 3 eggs, beaten
 1 c. shortening
 3 tbsp. baker's Ammonia
 2 c. sweet milk
 2 tsp. oil of lemon
 1 tsp. salt
 5 1/2 c. flour

 Preparation :
    Dissolve ammonia in milk.  Cream shortening and sugar, add eggs,
 and remaining ingredients using additional flour if necessary to
 make it stiff enough to roll.  Roll out, cut out and bake 12
 Lemon  Ammonia  Cookies

 Ingredients :
 2 c. sugar
 1 c. Crisco
 2 eggs
 1 c. milk
 1 oz. Bakers ammonia
 1/4 oz. pure oil of lemon
 1 tsp. salt
 2 to 2 1/2 lb. flour

 Preparation :
    Cream together sugar and Crisco.  Beat in eggs.  Add ammonia to
 milk and stir in additional ingredients.  Bake at 450 degrees.
 Ammonia  Cookies

 Ingredients :
 1 c. butter, not margarine
 1 c. shortening
 2 1/2 c. sugar
 1 lg. pkg. fine coconut
 3 c. flour
 *2 tsp. Bakers Ammonia (buy at Drugstore)

 Preparation :
    Cream sugar, butter and shortening.  Mix flour and ammonia
 together and combine with creamed mixture.  Add coconut.  Roll into
 balls (walnut size).  Bake at 300 degrees until lightly browned 15
 to 20 minutes.  *Ammonia:  May be crystallized so crush finely.

Chocolate Covered Caramel Corn

----- Original Message ----- 
From: "Pat" 
To: phaedrus
Sent: Thursday, November 27, 2003 8:42 PM
Subject: snack food

> looking for recipe for choclate covered carmel corn. thanks pat 

Hi Pat,

See below.


Chocolate Covered Caramel Corn

Caramel Corn:
7 qts. popped pop corn
2 cups brown sugar
1 tsp. salt
1/2 cup oleo
1 tsp. vanilla
1/2 cup Sue Bee Honey
1 tsp. baking soda

Bring all ingredients, except pop corn and baking soda, to a boil. Continue
boiling for 5 minutes. Remove from heat and stir in baking soda until foamy. 
Place pop corn in a large pan or 2 cookie sheets. Pour foamy mixture evenly 
over pop corn and stir in. Bake caramel corn mixture for 1 hour at 250º, 
stirring every 15 minutes. When done caramel corn will be well coated. Let 
cool and break apart.

Chocolate Coating:
1-12 oz. pkgs. semi-sweet chocolate chips
2 Tbsp. water
1/2 cup Sue Bee Honey
1/2 cup oleo

Stir all ingredients in a microwave safe bowl. Microwave 2 to 4 minutes
stirring well after every 30 seconds,
until melted. Do not over microwave or chocolate will get chunky. Pour
melted chocolate mixture over cooled
caramel corn and mix until well coated. Spread evenly over 2 greased cookie
sheets and refrigerate or freeze
until chocolate hardens. Refrigerate any uneaten caramel corn
(Note: someone has reported problems with this recipe - use at your own risk)

Baked Caramel Corn
Makes about 6 quarts.

Non stick cooking spray
24 cups popped popcorn
1 cup butter or margarine
2 cups formularized brown sugar
1/2 cup light or dark corn syrup
1 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla extract

Heat oven to 250 degrees. Coat bottom and sides of large roasting pan
with non stick cooking spray. Place popped popcorn in roasting pan. In
heavy pan, slowly melt butter; stir in brown sugar, corn syrup and
salt. Heat to boil, stirring constantly; boil without stirring for 5
minutes. Remove from heat; stir in baking soda and vanilla. Gradually
pour over popped popcorn, mixing well. Bake for 1 hour, stirring
every 15 minutes. Remove from oven, cool completely. Break apart and
store in tightly covered container.

Chocolate Covered Caramel Corn

1 recipe Baked Caramel Corn
3/4 cup semisweet chocolate pieces
12 large marshmallows
2 Tbsp. butter or margarine
2 Tbsp. water
1 cup peanuts, optional

Prepare Baked Caramel Corn (recipe, this page). In 4-cup measuring
cup, combine chocolate, marshmallows, butter or margarine and water.
Microwave on high 4 minutes, stirring several times, until chocolate
and marshmallows are melted, and mixture is smooth. Place caramel
corn and peanuts, if desired, in bowl; add chocolate mixture and mix
thoroughly until well coated. Spread out in shallow pan to cool.

Chocolate Poppy Seed Cookies

----- Original Message ----- 
From: "Marlene" 
To: phaedrus
Sent: Wednesday, November 26, 2003 10:29 PM
Subject: Another poppy seed cookie recipe request

> Dear Uncle Phaedrus,
> Many years ago, I worked at a small community hospital in Toledo, Oregon,
that employed a sweet, little old lady named Mrs. Wallace who came in and
baked cookies for the staff several times a week.  One of my favorites was a
shortbread (?) kind of poppy seed cookie that was topped with a swirl of
creamy chocolate frosting....they were soooo good, worth flunking a urine
drug test for, although that was in the days before such things were done.
> Thanks,
> Marlene

Hello Marlene,

I could not locate a recipe exactly like that. Sorry. However, below are a couple of poppy seed cookies recipes that might interest you.


White Chocolate-Filled Poppy Seed Cookies

1   cup butter, softened (no substitutes)
1/2   cup sugar
2   large egg yolks
1   teaspoon vanilla extract
2   cups flour
3   tablespoons poppy seeds
1/4   teaspoon salt
6   ounces white chocolate, melted (King Arthur has lemon-flavred white
chocolate chips; or you can use regular semisweet chocolate)

1. Preheat oven to 375*F.
2. In a large bowl, cream together the butter and sugar until light and
smooth, using an electric mixer on medium speed.
3. Blend in the egg yolks and vanilla.
4. Combine the flour, poppy seeds, and salt; gradually add to the creamed
mixture just until combined.
5. Roll dough into 1" balls; space 2" apart on ungreased cookie sheets.
6. Using your thumb or the end of a wooden spoon handle, make an indentation
in the center of each ball.
7. Bake for 10-12 minutes, or until lightly browned.
8. Immediately reinforce the indentation with the spoon handle again;
transfer cookies to wire racks and cool slightly.
9. While cookies are still warm, fill with a spoonful of the melted
Thumbprint  Poppy  Seed  Cookies

 Ingredients :
 3 sticks butter or margarine
 3/4 c. sugar
 3 egg whites
 1 1/2 tsp. vanilla
 3 1/4 c. flour
 2 tbsp. poppy seeds
 1/8 tsp. salt
 Kahlua Frosting:
 3 tbsp. butter
 2 c. powdered sugar
 1 1/2 tbsp. cocoa
 1 1/2 tbsp. Kahlua
 1-2 tbsp. coffee or milk

 Preparation :
    Cream butter with sugar in large bowl.  Add egg whites and
 vanilla and beat until light and fluffy, about 3 minutes.  Add flour
 and poppy seeds and salt and blend well.  Cover and chill overnight.
  Preheat oven to 375 degrees.  Form dough into 1-inch balls.  Make
 indentation in center with thumb (or finger) and place on ungreased
 cookie sheet.  Bake until lightly browned, about 12 minutes.  Cool.
 Fill center with jelly or Kahlua frosting.  Mix.


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