Speculaaskruiden Profile - Allrecipes.com (10470046)

cook's profile


Home Town:
Living In: Little Rock, Arkansas, USA
Member Since: Apr. 2008
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Asian, Italian, Southern, Nouvelle, Dessert, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Biking, Walking, Photography, Reading Books, Music, Genealogy
Recipe Box 3 recipes
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Thats me
About this Cook
Not alot to say except on terms of this website that I joined cooking is one of my bigger hobbies. I collect new recipes every day and am slowly but surely growing my cookbook library to as many books as I can get my hands on.
My favorite things to cook
I love to and can cook just about anything. However my specialty is desserts. My favorite foods to cook are dutch foods and desserts. That is what I am, however.
My favorite family cooking traditions
We dont really have any but as far as my own (but not really) I celebrate sinterklaas every year and bake fresh batches of speculaas and pepernoten.
My cooking triumphs
All of my dessert creations are my triumphs .. Except for fudge or anything with yeast.
My cooking tragedies
Fudge and anything with yeast.
Recipe Reviews 2 reviews
Old Fashioned Spice Pie
Maybe I did something wrong but when I tried this pie after it was cooled the texture was like a thick grainy tapioca pudding and it tasted like scrambled eggs.

1 user found this review helpful
Reviewed On: Apr. 18, 2008
Dutch Cinnamon Biscuits
I read the recipe and read the reviews and saw where people were mildly to severely disappointed with this one. I laughed a little bit as dutch pastries are sometimes hard to make and me being a dutchie myself I thought I would see what I could do with this one. Im honestly not sure if this really is dutch or not honestly. Once I read what they had to say I took a closer look at the ingredients and measurements. This is a shortbread type of cookie, which usually is on the crumbly or firm side. So you cant realistically bake this into bars and cut it without having crumbs. However I took one review that said to add in the egg other than brush the top of it and then instead of bars (for reasons mentioned above) I rolled it into cookies by hand and pressed sugar and almonds in the tops of the cookies and in about 25 minutes they were ready. Being that its a shortbread it doesnt really "brown" nor change color from dough to cooked form for that matter so when u can press the cookies and they do not give they are ready. I gave this one 4 stars after my alterations to the recipe. Hope this was helpful!

9 users found this review helpful
Reviewed On: Apr. 15, 2008

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