I don’t remember what I ate here, I don’t remember what the interior of the restaurant looked like, but I do remember the restaurant looked like a Dutch windmill on the outside. The Van de Kamp’s we use to go to was on the corner of Fletcher Drive and San Fernando Road in Glassell Park, a suburb of Los Angeles. One of my favorite frozen dinners that my mom use to make for me (Ok, she heated up for me), was the Van de Kamp’s enchiladas. I’m not sure if they served these in the restaurant though. Hmmm, talk about memory fade. The photo of the windmill (they sure don’t make buildings like this anymore) is of a Van de Kamp’s in Arcadia, California, but similar to the one on Fletcher Drive, and the other photo is of the main bakery that was just South of the restaurant.
Does anyone remember Van de Kamp’s Dutch Girl Cookies?
Updated: Novemeber 5, 2012:
I get comments from people about how much they liked the Dutch Girl Cookies, so I searched online and found a recipe with the same name. I haven’t made it yet, but was hoping someone would try it and send me a comment on how it tasted.
DUTCH GIRL COOKIES
Yield: About 5 dozen
1 1/2 cups unbleached all-purpose flour
1/2 cup plus 1 tablespoon whole milk
Lemon oil; see cook’s notes
1 teaspoon instant yeast
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cut into 8 pieces
1 1/2 cups coarse sugar
Cook’s notes: Add just a drop of lemon oil for a hint of citrus. Lemon oil can be found at Williams-Sonoma stores.
1. Mix together the flour, milk, lemon oil, yeast and salt until combined. Using an electric mixer, add butter one piece at a time, beating for one minute after each piece is added. Dough will be very smooth and elastic. Remove the dough from the mixer, place it in a small bowl, cover and refrigerate it for at least two hours. Can be refrigerated overnight.
2. Sprinkle a work surface heavily with coarse sugar. Divide the dough in half. Working with one half at a time (keep the other half refrigerated) use a rolling pin to roll out the dough on the sugar covered surface as thinly as possible, adding additional sugar to the work surface when needed. Halfway through rolling, turn dough over to coat the other side with coarse sugar.
3. Preheat oven to 275 degrees. Using a pizza cutter or sharp knife, cut the dough into squares or diamonds, about 2 1/2 inches in size. Note: Don’t make the cookies too large, or the edges may brown before the middle is baked.
4. Transfer the cookies to a parchment-lined baking sheet. Repeat process with remaining dough. Bake cookies for 45-50 minutes or until a deep, golden brown (but not burned). Remove them from the oven and transfer them to a cooling rack immediately, so as not to stick to the parchment.
Note from yesteryearremembered.com: 45-50 minutes seems like a long time to bake a thin cookie like this, I would keep an eye on it while baking.