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Lierse Vlaaikes

---- Original Message ----- 
From: Erika 
Sent: Thursday, November 04, 2010 8:01 PM
Subject: Lierse vlaaikes


Growing up I had family near the town of Liers, Belgium.  Whenever we would be 
near Liers we would get a roll of "Lierse vlaaikes".  Liersevlaaikes are small 
tartlets with the density and edibility of hockey pucks, but I loved these growing up. 
Yes I did a search on these a while ago and the true recipe is considered a state 
secret and only allowed three bakeries in the town of Liers.  I would love to be 
able to make something close to these little tarts, but really don't know where to 
start, I tried a Belgian prune tart recipe but ended up with a sticky mess and 
nothing close to these dense yet delicious little cakes.

Thank you

Hello Erika, I didn't expect to find much in the way of recipes for lierse vlaaikes after I read that the secret had been kept for 300 years and that the only way that a baker in Lier can get the recipe is to swear to never tell it to anyone else.

"It is a small cake made with bread and sugar and cinnamon and different kind of spices."

"Only bakers in Lier have the recipe and cannot reveal the secret ingredients."

"These tiny, tasty cakes are so valued that bakers must agree to keep the recipe to themselves."

Photo of Lierse Vlaaikes

I did not find any recipes in English. However, these sites all have recipes, (most probably copycats) which you should be able to translate:





My father-in-law was a Flemish baker in Belgium. Liers (Lierse) Vlaaike are a 
Flemish treat and it is said the recipe to be over 100 years old. The truth is 
there is not just one secret recipe but many variations, of which, individual 
bakers try to keep secret.

Below is a sample recipe: 
Timm in Oregon

Liers Vlaaike 


1 litre (4-1/8 cups) water
500 grams (18 ounces) butter
1700 grams (60 ounces) flour

For the Filling:

2200 grams (78 ounces) breadcrumbs
1650 mls (3 cups) light corn syrup
4 litres (4-1/4 quarts) milk
400 grams (14 ounces) flour
200 grams (7 ounces) four spice powder


In the mixer combine butter, flour and water to make dough. Let rest 
and then roll out to 2.5mm (1/8 inch) thickness. Press in little forms 
(such as mini-muffin tins) and let rest again for 15 minutes pressing 
it a bit more. 

Mix the milk and syrup and stir well. Add the rest of the ingredients. 
Leave the filling for at least 3 hours; then place in a piping bag to 
fill the bottoms. 

Preheat oven to 190°C / 375°F. Bake until brown; let cool and invert. 

Notes: Four Spice Powder was usually equal quantities of powdered cinnamon, 
ground coriander, white pepper and nutmeg or cinnamon, cloves, nutmeg and 
black pepper.

On the French side of Belgium they might use 1 tablespoon white pepper, 
freshly ground, Rounded 1/4 teaspoon ground cloves, 1 teaspoon ground 
ginger and 1 teaspoon nutmeg, freshly grated.

The recipe for “Four Spice Powder” is really up to the individual baker. 
You do not have to use equal amounts of any spice; simply blend the spices 
in amounts to your liking.

For sweetness this recipe uses corn syrup such as Karo brand. Some recipes 
us honey or combinations of sweetner.

Water: If your tap water is not very good... use bottled water; it really 
makes a difference.

White Chocolate Ganache

----- Original Message ----- 
From: " Julie " 
To: "Phaedrus" 
Sent: Tuesday, November 02, 2010 12:37 PM
Subject: White Chocolate Ganache

Do you have a "successful" recipe for white chocolate ganache? Whenever I 
make it, I can't seem to get it to thicken enough, even when chilling in 

Thank you!!
Happy cooking!

Hi Julie,

Since I'm not a cook, I can't give you a recipe that I personally know is successful, but here are some suggestions:


LA Times

Joy of Baking


Swiss Steak

---- Original Message ----- 
From: Sue 
Sent: Thursday, November 04, 2010 1:39 PM
Subject: Swiss steak

I'd like an old fashioned receipe for a Swiss Steak made with Round Steak.

Thanks, love your site and recommend it to many!


Hi Sue,

I found 800+ Swiss steak recipes. Below are three that were filed under "old-fashioned".


Old-Fashioned  Swiss  Steak

Round steak, about 1/4 lb. per serving
16 oz. can stewed tomatoes
1 c. chopped celery
1/2 c. chopped onion
1/2 c. chopped carrots
Dash of garlic powder
1 bay leaf
Salt and pepper to taste

Cut round steak into serving sized pieces.  Pound each piece well and flour on both sides. 
Wait about 20 minutes and pound in more flour.  In a large skillet, brown in hot oil on 
both sides.  Season with salt and pepper.  Add remaining ingredients.  Cover pan and cook 
over very low heat for about 1 1/2 hours or until meat is very tender. 
Swiss  Steak

1 slice round steak, cut 2 inches thick
Flour, salt and pepper
1 lg. onion, finely chopped
1 can tomato soup mixed with equal amount cold water

Pound flour, salt and pepper into meat with saucer.  Brown quickly on both sides in 
hot butter. Place meat in roaster, adding onion, tomato soup and water.  Bake slowly 
in moderate oven for 2 hours.
Swiss  Steak

2 lb. round steak (cut 1 to 2 inches thick)
1/2 c. flour
2 tsp. salt
1/2 tsp. pepper
3 tbsp. fat
1 can mushrooms

Pound salt and pepper in steak, add flour.  Brown both sides in skillet of hot fat. 
Remove to pressure cooker and pour drippings over steak and add can of mushrooms. 
Pressure 30 minutes. Remove steak and make a sauce by thickening broth. Pour over steak.

Sweet Egg Gravy

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Sweet Egg Gravy

4 c. milk, divided
2 eggs
1 c. sugar
4 tbsp. flour
1 tsp. vanilla

Bring 3 1/2 cups milk to scalding point. Beat 2 eggs, sugar and flour together. 
Add 1/2 cup milk and mix well. Pour slowly into hot milk. Stir constantly. 
Cook until bubbly and thick. Add vanilla. Good over biscuits. 

Apple Dumplings Like Wendy's

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Recipe Secrets

Red Rock Sunrise


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