Doris V.'s Ole Koeken

1 1/2 c. milk

1 1/2 c. water

Heat until warm. Add:

3/4 c. sugar

2 t. salt

4 eggs, slightly beaten

1 t. vanilla

1 T. soft butter

1 package raisins ( or half currents)

1 apple, cut fine

6 c. sifted flour

Dissolve 2 yeast cakes in 1/2 cup warm water and 1/2 teaspoon sugar. Combine ingredients in order. Allow 1 hour to rise. Stir and allow to rise again. Batter will be soft and thin. Drop by tablespoonfuls into deep fat fryer which is about 360 degrees. They should flip themselves when the first side is done, but if not then turn when golden. Remove when golden brown on both sides. Set on paper bags to drain fat. Roll in sugar. Taste best when warm.

Pizza Fondue

1 onion, diced
1/2 lb. ground beef
(2) 10.5 oz. cans tomato sauce
1 T. cornstarch
1 1/2 t. fennel seed
1 1/2 t. oregano
10 oz. shredded cheddar cheese
8 oz. shredded mozzarella cheese

Brown onion and ground beef. Add tomato sauce, cornstarch, and spices. Cook until thick and bubbly, stirring continually. Stir in cheeses. Place in fondue pot to keep warm and serve with cubes of French bread for dipping.

Oliebollen (Dutch doughnuts)

Netherlands

1 1/2 c. sugar

6 c. flour
6 t. baking powder
2 t. salt
4 eggs
1/4 c. butter, melted
1 c. warm milk
1/4 c. wine
1/2 box currents
2 apples, chopped fine
juice of 2 oranges

Mix ingredients. If batter seems too thick, add a bit more wine. Drop by tablespoonfuls into deep fat fryer which is about 360 degrees. They should flip themselves when the first side is done, but if not then turn when golden. Remove when golden brown on both sides. Set on paper bags to drain fat. Roll in sugar. Taste best when warm.

Recipe notes: Oliebollen (translated literally as "grease balls") are a type of doughnut or fritter that Dutch families traditionally enjoy on New Years Eve. Usually this is the only time during the year that they are made. Every family has their own special recipes, passed down for generations. My sister-in-law, who moved to the USA from Belgium when she was eight insists that her family recipe is better, but I personally think ours has a better flavor. If you plan to make these, be sure to have some paper bags on hand to drain them on. They do live up to their name*.

(*These are also known as "Ole Koeken" or "oil cakes.")

The morning has gold in its mouth ~Dutch saying