Wow! Those look so good!!!
Any Home Bakers Here?
- Thread starter N F C
- Start date
Parents are coming over for a visit to see the new ducks... so had to make a cookie in a hurry!
they are called: “Weesper moppen”
130grams grinded almonds
160 grams sugar
a little citric acid
1 egg
mix everything until you can make a roll of 4cm wide.
make that roll
cut into slices of about 0.5-1cm.
roll the sides of the slices trough sugar
bake 13 minutes (or a little shorter depending on the oven) at 200 degrees celcius and voila!
not healthy but delicious!
will add American measures later since my parents will arrive shortly.
quick easy Dutch
recipe from a town called Weesp. A lot of cities gave their own tweak. Will share those too if you like this cookies
they are called: “Weesper moppen”
130grams grinded almonds
160 grams sugar
a little citric acid
1 egg
mix everything until you can make a roll of 4cm wide.
make that roll
cut into slices of about 0.5-1cm.
roll the sides of the slices trough sugar
bake 13 minutes (or a little shorter depending on the oven) at 200 degrees celcius and voila!
not healthy but delicious!
will add American measures later since my parents will arrive shortly.
quick easy Dutch
recipe from a town called Weesp. A lot of cities gave their own tweak. Will share those too if you like this cookies
- Thread starter
- #30,943
It really sounds yummy! If you otherwise thought it was ok next time try dicing 1/2 a peeled cucumber in it. That has become my silver bullet for both pasta and potato salad. It adds a fresh lift and definitely moisture. Especially when it doesn’t really need more vinegar and you just can’t make yourself open another jar of mayo!
I like the cucumber idea, thanks!
They look GOOD. Thanks for recipe and photo. Aria
Looks good I don't eat allot bagels the Son buys them at the franz bakery outlet here rather cheap 1.69.. I do make english muffins for me ..
Trying the Chocolate Chess pie this morning
- Thread starter
- #30,946
Hey grabbed that recipe for pasta thank you may stick a jalapeno in it
will do also took ham out so would have subsitute that for bacon
Apparently tuna melts are in as much as sourdough. I can’t stand to eat tuna often, but a melt actually sounds good.
This is just temptation from the article. One is cheddar, the other is jalapeño jack.
They include recipes. I suppose I should add them.
The following recipe is adapted from The Tinned Fish Cookbook.
Tuna Melt With Ketchup

Serves 2
6-oz. can of oil-packed tuna, drained ¼ cup diced red onion 1 scallion, white and light green parts, finely chopped 3 tbsp. coarsely chopped flat-leaf parsley 3 tbsp. mayonnaise Hot sauce, such as Tabasco Salt and freshly ground pepper 4 slices of rustic bread 2 tbsp. unsalted butter 4 slices of sharp Cheddar cheese Ketchup (recipe follows), or your favorite store-bought bottle
In a medium bowl mix the tuna, red onion, scallion, parsley, mayonnaise, and a few dashes of hot sauce. Season with salt and pepper.
Butter each slice of bread on one side. Divide the tuna mixture on the unbuttered side of 2 bread slices and top with the Cheddar and then the other 2 bread slices, buttered sides up. Warm a griddle or cast-iron skillet over moderate heat and fry the sandwiches, carefully turning once, until the bread is crusty and the cheese is melted, about 3 minutes per side. Serve hot with ketchup.
Ketchup
Makes about 2 cups
2 tbsp. olive oil 1 garlic clove, minced ½ cup chopped red onion One 14-oz. can peeled whole tomatoes 1 ½ tbsp. tomato puree 1 tbsp. dark brown sugar, plus more to taste 1 tbsp. red wine vinegar Salt and freshly ground pepper
In a medium saucepan, heat the olive oil. Add the garlic and red onion and cook over moderately high heat, stirring, until softened but not browned, about 5 minutes. Add the tomatoes, tomato puree, sugar, and vinegar and cook over low heat, breaking up the tomatoes, until thick, about 8 minutes. Let cool, then transfer to a small blender and puree. Season the ketchup with salt and pepper, and more brown sugar, if desired.
This is just temptation from the article. One is cheddar, the other is jalapeño jack.
They include recipes. I suppose I should add them.
The following recipe is adapted from The Tinned Fish Cookbook.
Tuna Melt With Ketchup

Serves 2
6-oz. can of oil-packed tuna, drained ¼ cup diced red onion 1 scallion, white and light green parts, finely chopped 3 tbsp. coarsely chopped flat-leaf parsley 3 tbsp. mayonnaise Hot sauce, such as Tabasco Salt and freshly ground pepper 4 slices of rustic bread 2 tbsp. unsalted butter 4 slices of sharp Cheddar cheese Ketchup (recipe follows), or your favorite store-bought bottle
In a medium bowl mix the tuna, red onion, scallion, parsley, mayonnaise, and a few dashes of hot sauce. Season with salt and pepper.
Butter each slice of bread on one side. Divide the tuna mixture on the unbuttered side of 2 bread slices and top with the Cheddar and then the other 2 bread slices, buttered sides up. Warm a griddle or cast-iron skillet over moderate heat and fry the sandwiches, carefully turning once, until the bread is crusty and the cheese is melted, about 3 minutes per side. Serve hot with ketchup.
Ketchup
Makes about 2 cups
2 tbsp. olive oil 1 garlic clove, minced ½ cup chopped red onion One 14-oz. can peeled whole tomatoes 1 ½ tbsp. tomato puree 1 tbsp. dark brown sugar, plus more to taste 1 tbsp. red wine vinegar Salt and freshly ground pepper
In a medium saucepan, heat the olive oil. Add the garlic and red onion and cook over moderately high heat, stirring, until softened but not browned, about 5 minutes. Add the tomatoes, tomato puree, sugar, and vinegar and cook over low heat, breaking up the tomatoes, until thick, about 8 minutes. Let cool, then transfer to a small blender and puree. Season the ketchup with salt and pepper, and more brown sugar, if desired.
If they taste like they look they will be great!
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