The Utopia Parkway Diner

This recipe for A Delicious, Traditional Crackly Pastry Treat [tm] is literally handed down from Kate's Aunt Ruth, so the details are sketchy. Also, it's really a recipe for Banket - a Dutch almond loaf, because krakelingen was originally made from the leftover crust of said loaf.

Warning: this makes a lot. Dutch families are large. Dutch people, in general, are large.

1 lb. Imperial margerine (Yes, my Aunt Ruth says it *must* be Imperial. This may or may not be true. But it *is* true that if you use butter instead of margerine for this part, it won't come out.)
4 cups flour
1/2 teas. salt
3/4 cup water
sugar
butter

Mix the ingredients as you would for a pie crust. Don't know how to make pie crust? I didn't either. Auntie Ruth said that means put everything but the water together first, then add the water very very slowly in small amounts to small amounts of the batter. This is because you want to use as little total water as possible, so you want to keep it from all landing in the same spot. (Auntie Ruthie says you can go ahead right here, but it's really best if you let the dough sit in the fridge over night. Just make sure it's in an evenly distributed lump, so you can chop off 1/3 chunks tomorrow.) Next, roll the dough out about 1/3 (or 1/6 if that's too much to handle) at a time. Roll it and brush with butter (real butter), 3 times (this is what makes it all crumbly on top). Sprinkle some sugar on there. End up by rolling it into a long rectangle, then slice off, um, long slices. Roll them into figure-8s. Sprinkle more sugar. This is the only thing making it sweet, so be liberal. Come to think of it, be liberal anyway (and no, that last part most definitely did not come from my Auntie Ruth). Bake at approx. 350 degrees for maybe 15ish minutes. (This is a family recipe, no fair expecting solid details.)

Olie Bolen

This is essentially just adding raisins and chopped apple to any doughnut-hole recipe. But the name's fun to say, isn't it? Huh, huh, isn't it?

3 eggs
1/2 cup sugar
1/2 cup light corn sirup [sic]
4 1/2 cups flour
5 teas. baking powder
1 teas. salt
1 teas. nutmeg
3 tablespoons melted shortening or salad oil
1/2 cup milk
apples - chopped into small pieces
raisins

Beat the egg yolks until thick. Add the sugar gradually and then the corn sirup [sic]. Sift the flour with baking powder, salt and nutmeg. Mix the shortening or oil with the milk and stir into the egg and sugar mixture. Add all but 1/4 cup of the dry ingredients. Stir just enough to blend well; do not beat. Fold in the stiffly beaten egg whites and the remaining dry ingredients. Add raisins and apples. Pat part of the dough out gently on a floured board to 1/2-inch thickness and cut with a small cutter, 1 1/4 inches in diameter. Fry at once in hot deep fat at about 370-degrees until golden. They will turn by themselves as they fry. Drain on paper toweling. Yield: 4 dozen.

This treat goes nicely with a small glass of Pepto Bismol.

As does all of Tulip Time.