For the month of December, Andrea from 4pure took us on a trip to the Netherlands. She challenged us to take our taste buds on a joyride through the land of sugar and spice by baking three different types of Dutch sweet bread.
As this year draws to a close, I know many reevaluated the past 12 months. The past 12 months are pulled apart and put back together and New Years Resolutions are made. In the coming year we will exercise more, spend more time with loved ones, slow down, learn to say “no” and generally turn over a new leaf.
Often my resolutions are put aside sometime in the first month of the year but many years ago when my children were young I decided on a resolution that as a family we would pray before our evening meal. We would take turns each night and no matter what happened during the day we would thank God and name one thing we were grateful for that day. Today with my children in their late teens we still maintain this resolution. Learning to be grateful for each day has helped us get through some difficult times this year as my dad declined as he suffered from dementia and then passed away in April of this year. In 2015, we will be grateful for the many blessings in our lives of family, friends and love.
On a lighter note, I am also grateful the the December Daring Bakers’ challenge was simple and absolutely delicious! Thank you Andrea from 4pure – this was a perfect challenge for this time of the year. My house smelt amazing, it didn’t take too much time and we had something tasty for breakfast!
Happy New Year, dear friends! Blessings.
Ontbijtkoek – from The Dutch Table
1 cup rye flour
1 cup all purpose flour
3 teaspoon baking powder
2 teaspoons cinnamon
1/2 teaspoon each of cardamom, coriander, ginger and ground cloves
1/2 cup brown sugar
1/4 cup molasses (I used treacle, because that’s what I had)
1/2 cup honey
1 cup milk
Heat the oven 150C/300F and line a loaf pan with paper.
Mix everything together to a smooth batter.
Pour into prepared pan and bake for 80 minutes or until done.
Cool on a wire rack and serve with a slick of butter.