The Dutch Kitchen

* Most of these recipes came from various sources online.  They are not of my own creation.


INDEX
A

Apple-Stuffed Pork Roast

B

Buttermilk Brownies

C

Creamy Butternut Squash and Apple Soup

Crepes

F

Fruit Salsa and Cinnamon Chips

I

Italian Sausage Soup

U

Pumpkin Bread

APPLE-STUFFED PORK ROAST

INGREDIENTS:

1 small apple, chopped 1/2 cup soft bread crumbs 1/4 cup chopped celery 2 Tbsp raisins 2 Tbsp chopped walnuts 2 Tbsp sliced green onions Dash ground nutmeg

2 Tbsp apple juice or apple cider 3/4 pound pork tenderloin, trimmed of separate fat 1/2 cup apple juice or apple cider 1-1 1/2 teaspoon cornstarch 1/8 tsp ground cinnamon

DIRECTIONS:

For stuffing, stir together the chopped apple, bread crumbs, celery, raisins, walnuts, green onions, and nutmeg. Stir in 1 tablespoon of the apple juice or 1 tablespoon apple cider. To butterfly the pork tenderloin, make a single lengthwise cut down the center of one narrow edge of the meat, cutting to within 1/2-inch of the other side. Spread the meat open. Place knife in the "v" of the first cut. Cut horizontally to the cut surface and away from the first cut to within 1/2-inch of the other side of the meat. Repeat on the opposit side of the"v". Spread these sections open. Cover meat with clear plastic wrap. Pound with a meat mallet to 1/2-inch thickness. Spread stuffing over meat. Roll up from one of the short sides. Tie with string to secure. Brush with some of the remaining 1 tablespoon apple juice. Place meat on a rack in a shallow roasting pan. Roast, uncovered, in a 350 degree F oven for 1 to 1-1/4 hours or meat thermometer registers 170 degrees F, brushing with the remainder of the 1 tablespoon apple juice after 30 minutes. Meanwhile, in a small saucepan stir together the apple juice or cider, the cornstarch, and cinnamon. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve with roast. Makes 4 servings.

Buttermilk Brownies - the best brownies I've ever made, bar-none!

ingredients

1 cup butter or margarine
1/4 cup unsweetened cocoa
1 cup water
2 cups sugar
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup buttermilk
1 teaspoon baking soda
2 eggs, beaten
1 teaspoon vanilla extract
3 drops red food coloring (optional)
FROSTING:
1/2 cup butter or margarine
1/4 cup unsweetened cocoa
1/4 cup buttermilk
1 pound confectioners' sugar
1 teaspoon vanilla extract
Dash salt
3/4 cup chopped almonds

directions

1. In a saucepan, bring butter, cocoa and water to a boil. Cool. Meanwhile, in a large mixing bowl, combine sugar, flour and salt. Pour cocoa mixture over dry ingredients; mix well. Combine buttermilk and baking soda; add to batter along with eggs, vanilla, and food coloring if desired. Mix until well combined. Pour into a greased 15-in. x 10-in. x 1-in. greased and floured baking pan.  (Or, if you like the brownies thinner, separate the mix into another square pan as well.) Bake at 350 degrees F for 20 minutes. For frosting, melt butter, cocoa and buttermilk in a saucepan. Stir in sugar, vanilla and salt. Spread over warm cake. Top with nuts if desired.

CrepeS

Ingredients

• 2 eggs
• 1 cup milk
• 2/3 cup all-purpose flour
• 1 pinch salt
• 1 1/2 teaspoons vegetable oil

Directions

1. In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.
2. Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.

creamy butternut squash and apple soup

INGREDIENTS:

2 tablespoons olive oil 1 small yellow onion, peeled and chopped 1 clove garlic, chopped 1 Granny Smith apple, peeled, cored and chopped 1 large butternut squash, peeled, seeded and chopped into 1-inch pieces 2 stems fresh thyme 1 bay leaf

1/4 teaspoon nutmeg 3 cups water, or as needed to cover 2 cups Silk Pure Almond Original 1 teaspoon salt 1/2 teaspoon fresh ground pepper 1 teaspoon fresh lemon juice 4 tablespoons toasted sliced almonds, for garnish 1 pkg bacon

DIRECTIONS:

1.

Heat a 5-quart soup pot over medium-low heat; add olive oil and heat for 1 minute. Add onions and garlic and cook until softened, about 5 minutes. Add apple, squash, thyme, bay leaf, nutmeg and enough water to cover ingredients. Turn heat to medium high and cook for 15-18 minutes, stirring occasionally, until squash is tender. Stir in Pure Almond and heat through.

2.

Remove from heat, remove thyme stems and bay leaf and allow mixture to cool for 5 minutes. In two to three separate batches, puree soup in a blender or food processor until smooth and creamy. Return to saucepan and reheat. Add nutmeg and lemon juice and season to taste with salt and pepper. Serve in warm bowls garnished with toasted sliced almonds or crisply cooked bacon that has been crumbled. Fruit Salsa and Cinnamon Chips Ingredients 2 kiwis, peeled and diced 2 Golden Delicious apples - peeled, cored and diced 8 ounces raspberries 1 pound strawberries 2 tablespoons white sugar 1 tablespoon brown sugar 3 tablespoons fruit preserves, any flavor   10 (10 inch) flour tortillas butter flavored cooking spray 2 tablespoons cinnamon sugar Directions In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes. Preheat oven to 350 degrees F (175 degrees C). Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Italian sausage soup

INGREDIENTS:

1 pound Italian sausage 1 clove garlic, minced 2 (14 ounce) cans beef broth 1 (14.5 ounce) can Italian-style stewed tomatoes 1 cup sliced carrots

1 (14.5 ounce) can great Northern beans, undrained 2 small zucchini, cubed 2 cups spinach - packed, rinsed and torn 1/4 teaspoon ground black pepper 1/4 teaspoon salt

DIRECTIONS:

1.	In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
2.	Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
3.	Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.

PUMPKIN BREAD

INGREDIENTS:

1 (15 ounce) can pumpkin puree 4 eggs 1 cup vegetable oil 2/3 cup water 3 cups white sugar 3 1/2 cups all-purpose flour

2 teaspoons baking soda 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/4 teaspoon ground ginger

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2.	In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3.	Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. * Sources:  1. www.allrecipes.com