I know I promised to share some insight and opinion on the United Snackers of America post last week–and–I still do intend to do so, just not today. Truth be told, the whole idea has me a bit twisted up, and I am still percolating the ideas I feel compelled to share. So…until then….
Part of my family background is Dutch (if you didn’t already know that!)…and among other Dutch specialties I love chocolate sprinkles on toast–if that sounds crazy to you, it’s only because you haven’t tried it yet…so head to your favourite neighbourhood European grocery and buy some chocolate sprinkles (the dark chocolate ones are the best…and don’t be fooled and buy cookie sprinkles at the store–they must be Dutch chocolate–there is a difference!)
Here is another Dutchie…I found this recipe today in my Mennonite Relief Sale cookbook from 1973, I’m not sure if it will resemble the Honey Cake I remember from my childhood, but we will know by tomorrow!!
Dutch Honey Bread
1 cup honey
1 cup brown sugar
1 1/3 cup milk, scalded
Pour the hot milk over the honey and sugar and stir until dissolved in a large mixing bowl.
4 cups flour
1 tsp cinnamon
2 tsp baking soda
1/2 tsp ground cloves
Stir dry ingredients into liquid mixture, do not over beat. Pour into loaf pan lined with parchment paper. Bake at 350 for 1 hour. Cool upside down on rack before removing parchment paper.