Boterkoek (Butter cake)

Yeah, that crust/cake is a kind of sweet shortdough or shortbread.  Leave out the sugar, egg, and almond and you've got something close to the right kind of crust to make for a quiche that won't go soggy.

Pitrow,

Thanks Pitrow for your advice, and shall follow it.

No, it's got almonds -- another Dutch staple.

Margi Cintrano wrote: Thanks Pitrow for your advice, and shall follow it.   I like your mini muffin tin idea too ... Cool.   I shall let you know how it turns out.   Have great wkend.   *** How far are you from Bend, and Portland, Oregon ? My older daughter and her husband are very fond of this region.   Marge.

I look forward to seeing your results Margi, I'm sure you'll love it. I'm not too far from Portland, I live about 30 minutes away and I work right on the city limits. Bend is a little further, about 3 hours drive, but I do get over that way at least 3 or 4 times a year.  I love it over there in the high desert area, though I am torn between whether I like that or the coast better. Which is why I like living where I'm at. Within 2 hours I can be pretty much anywhere I want, from the sunny southern coast, to skiing on Mt. Hood.

Pitrow,

Rod Franklin wrote: Looks and sounds good and easy. I like that. Couple of questions. The recipe says 2 sticks of butter and right after in parenthesis, says 1/2 cup. As I understand sticks of butter they are 1/2 cup each. And does this stuff rise up when it cooks? How do you cut it? Do you attempt to cut it hot, warm or cold? Does it store well? Is it sturdy enough to travel well in the mail? I guess you can tell, I'm wanting to make this if it seems like I could mail some to someone. Pardon if my questions are annoying.

crap you're right, I mistyped the butter, I meant to say they're 1/2 cup each, but I think I'll edit it for clarity

It doesn't rise much, if any at all. You can cut it with a butter knife unless you over cook it. It can be extremely hard when overcooked, but if done right it's fairly soft, though dense. I would liken it to cutting raw cookie dough, though not wet. Cutting warm would probably be easier if it's overdone, but shouldn't make too much of a difference.

It stores very well in air-tight containers. I would imagine you could store it on the shelf for a month or more and not give it a thought. Mine never lasts that long though . It would definitely hold up well in the mail. It can tend to crumble a little bit once it's cut so I would recommend putting it in something that's fairly well form fitting, like wrapping it in aluminum foil, then sealing in a ziploc or something like that.  But if you're going to send a whole one, probably just throw it in a ziploc and it'd be fine.

Let me know if you have more questions!

11pm my time, and guess what I'm making right now.

Best part.... I sprinkled the top with the crushed macadamias I used to make the macadamia liqueur.

Hi Margi. The Macadamia nuts worked well. A nice mild nutty taste. I didn't have any almond extract handy, so I used vanilla extract.