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Tulip Time recipes from Pella, IA

Last post Apr 28, 2010 6:54 PM by dutchmom4MI . 43 replies.


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  • Tulip Time recipes from Pella, IA
    I picked up a book at the bookstore of recipes from Pella businesses and individuals so I could share some of the local recipes. For those who haven't read my other posts about Tulip Time, this is a festival celebrated since 1936 (but not during the WWII years) honoring the rich Dutch heritage in our town. Many of these people are 100% Dutch (I'm only about 50% Dutch). Our town looks like Amsterdam and many people still speak Dutch (it was taught in schools until the 1940's). If you go to www.pellatuliptime.com you will find information about the festival. if you want to see what some of these foods look like, go to www.jaarsmabakery.com

    connie
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  • RE: Tulip Time recipes from Pella, IA
    By the way, today is my 15th wedding anniversary....05/05/05....cool isn't that? I didn't think about that when I got married!

    Cheese Sticks
    The Strawtown Inn, Pella Iowa
    (Strawtown is a very old business in a very old building)

    1 1/2 c grated Gouda cheese, divided
    1 3/4 sticks butter, softened
    1 egg yolk
    1/4 tsp salt
    1 tsp Worcestershire sauce
    3 c flour

    combine 3/4 c of the cheese with the other ingredients. mix until well blended. wrap in waxed paper and chill for 2 hours. roll dough out into a 1/4 inch thickness. cut into 3x1/4 inch strips. coat strips with remaining cheese and place on a buttered cookie sheet. bake at 400 degrees for 15 minutes. makes 50-60 sticks.
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  • RE: Tulip Time recipes from Pella, IA
    Farmers' Cheese Soup

    Boerenkaas Soep

    1 1/4 c finely chopped onion
    2 medium sized potatoes, diced
    2 carrots, scraped and cubed
    1 1/2 c cauliflower flowerets
    1/2 c chopped celery
    4-5 tbsp margarine
    4-5 c chicken broth
    4 slices bacon
    4 slices thickly cut bread, homemade is best
    4 thick slices of Gouda Cheese

    Saute' vegetables in margarine for 5 minutes. Add broth and bring to a boil. Reduce heat and simmer for 20-25 minutes or until vegetables are tender. In a skillet, fry bacon until crisp. Drain. Fry bread in bacon grease until browned on both sides;drain. Pour soup into a casserole and float bacon slices on top. Cover each slice with a slice of bread and cheese. Broil for 2-3 minutes or until cheese melts. Serves 4
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  • RE: Tulip Time recipes from Pella, IA
    Dutch Sugar Bread

    from Ralph Jaarsma, Jaarsma Bakery, Pella Iowa This is an old family recipes from the Province of Friesland

    1 pkg active dry yeast
    1/2 c lukewarm water
    2 cups milk, scalded
    2 tbsp sugar
    2tsp salt
    1 tsp cinnamon
    1 Tbsp shortening
    6 1/2 to 7 c sifted flour, divided
    1/2 pound sugar cubes, chopped (opt)

    Soften yeast in water. Combine hot milk, sugar, salt, cinnamon and shortening. Cool to lukewarm, stir in 2 cups flour and add the yeast mixture. add remaining flour, enough to make a stiff dough. knead 10 minutes. place in greased bowl and turn to coat. cover and let rise for 1 1/2 hrs or until doubled. punch dough down and let rise again until doubled, about 45 min. Fold sugar cubes into dough and let rest for 10 minutes. Divide into two lightly greased 9x5x 3 inch loaf pans. Let rise until doubled, about 1 hour. Bake at 400 degrees for 50 minutes.

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  • RE: Tulip Time recipes from Pella, IA
    Apple Pancakes

    appel punnekoeken


    2 medium sized tart apples
    2 c flour
    1/2 tsp salt
    4 large eggs
    2 cups milk
    12 tbsp butter, melted
    sorghum or sytrup

    Peel, quarter and core apples. Cut into 1/4 inch slices. combine flour and salt. make a well in the flour mixture and pour the eggs into the well. gradually mix the eggs in to the flour. gradually add milk and beat until just smooth. in a skillet, melt 2 tbsp butter. add 1/4 of the apples slices and cook until lightly browned. pour 1 c of the batter over the apple slices and cook for 2-3 min or until browned around the edges. invert the pancake and cook the other side until browned. roll the pancake and cover with foil to keep warm. fry the remaining pancakes the same way. serve hot with sorghum and remaining butter. serves 4
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  • RE: Tulip Time recipes from Pella, IA
    Thin Dutch Pancakes
    Flensjes

    6 eggs
    2 c milk
    1 tsp salt
    1 c flour
    butter for frying
    melted butter
    sugar (brown or white)

    beat eggs until frothy, add milk and salt. pour this mixture into flour, slowly strring constantly. in a skillet, melt butter and pour enough batter to coat the bottom of skillet. cook until top is firm and glossy. turn and cook on the other side. roll up pancake, cover with the melted butter and sprinkle with sugar. serve hot. makes 15-20 pancakes
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  • RE: Tulip Time recipes from Pella, IA
    Dutch beef is a staple around here.


    Dutch spice roll

    5-6 lb beef rump roast or bones rib roast
    3 tsp salt
    1 tsp cloves
    1/2 tsp pepper

    remove excess fat from meat. combine spices and rub into meat. roll meat as for a jellyroll. tie with string. wrap a rump roast in foil, but bake a rib roast uncovered. pour enough water in the bottom of the roasting pan to keep it from becoming dry. bake at 350 degrees for 2 1/2 to 3 hours. may be sliced for sandwiches when cold.

    Note: nutmeg is often added to the spices
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  • RE: Tulip Time recipes from Pella, IA
    Happy Anniversary, Connie!

    I am only 10% Dutch 90% German :O)
    False

    Cool

  • RE: Tulip Time recipes from Pella, IA
    Connie!!!!
    Oh yummmmmmm!!!
    Can't wait to try these. My husband is 1/2 Dutch. His father came to America for an education and for his church from The Netherlands, and I really want to continue to celebrate our family's Dutch heritage!
    Thank you so very much for sharing these recipes!
    DeeAnn
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  • RE: Tulip Time recipes from Pella, IA
    Jaarsma's Dutch Letters

    Visitors to Pella can hardly come away without a bag of Dutch letters. Ralph Jaarsma of Jaarsma's Bakery gives this puff pastry method recipe.

    4 1/2 c four
    1 tsp salt
    1 lb butter
    1 egg
    1 c water
    1 can (8oz) almond paste
    1 c sugar, divided
    1/2 c brown sugar
    2 egg whites
    milk
    in a large mixing bowl, combine flour and salt. cut butter into 1/2 inch slices. stir into flour mixture, coating each piece to separate it. (butter will be in large chunks) in a small bowl, combine egg and water. add all at once to the flour mixture. mix quickly (butter will still be in 1/2 inch pieces and flour will not be completely moistened)
    Turn the dough onto a ligtly floured surface and knead it 10 times, pressing and pushing dough pieces together to form a rough looking ball. shape the dough into a rectanglel (dough still will have some dry looking areas) flatte the dough slightly. working on a well-floured surface, roll out the dough to a 15x10in rectangle. fold the two short sides to meet in center and then fold in half to form four layers (should have 5x7 1/2 in rectangle). Repeat the rolling and folding process once.

    cover the dough with plastic wrap, chill it for 20 min. repeat rolling and folding two more times and chill 20 min more. meanwhile in a small mixing bowl, combine the almond paste, 1/2 c of sugar, brown sugar and egg whites; beat until the mixture is smooth;set aside

    cut chlled dough crosswise into 4 equal parts. keep unused dough chilled. roll part of the dough into a 12 1/2x10 rectangle. cut into five 10x2 1/2 inch strips. spread 1 slightly rounded tablesppon of the almond mixture down center third of each strip. roll up each strip lengthwise. brush edge and ends with milk or water. pinch to seal. place seam-side down on ungreased baking sheet, shaping each into the letter "S" or desired letter. brush with milk and sprinkle with sugar. repeat with remaining dough an d filling. bake 375 degrees for 25-30 min or until golden. makes 20
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  • RE: Tulip Time recipes from Pella, IA
    Happy Anniversary with the 15th Anniversary to Connie and DH
    on 05-05-'05 and wishing you both many more wonderful years together!
    Hugs Susan and Marcella,

    like to share a recipe from Holland,

    Bokkepootjes Koekies (Holland)
    Little Goat Legs Cookies

    3 egg whites
    1/2 cup sugar
    1 cup finely ground almonds


    Filling:
    1 cup whipping cream
    1 teaspoon cocoa
    1 teaspoon instant coffee
    sugar to taste

    Frosting:
    1 cup semi-sweet chocolate chips, melted

    Beat egg whites until stiff, gradually adding the sugar. Fold in the almonds and place in a cookie press. Cover a baking sheet with greased waxed paper. Press almond mixture into ovals on waxed paper. Bake at 250 degrees for 1 hour. Remove paper at once after baking is complete.

    Filling:

    Beat cream until stiff, adding the remaining ingredients to flavor. Spread over an oval and top with another. Dip both ends in melted chocolate
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  • RE: Tulip Time recipes from Pella, IA
    we have to go get blankets so we can reserve our spots for the night time parade so i'll post more recipes later.
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  • RE: Tulip Time recipes from Pella, IA
    thanks Susan, that was one of the recipes I was going to post later!
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  • RE: Tulip Time recipes from Pella, IA
    Oude Dame Koek (Old Ladies' Cake for Christmas) Holland, but good any time of the year

    2 tablespoons butter
    1 cup sugar
    1 egg, beaten
    1/2 cup molasses
    1/2 cup honey
    1 1/2 teaspoon ground anise seed
    2 cups sifted cake flour
    1 teaspoon baking powder
    1 teaspoon baking soda
    1/2 teaspoon salt
    1/2 teaspoon nutmeg
    1/2 teaspoon allspice
    1/2 teaspoon cloves
    1 1/2 cups buttermilk


    Cream butter and sugar; add egg, molasses, honey, and anise. Beat well. Sift together flour, baking powder, soda, salt, and spices. Alternately add dry mixture and buttermilk to butter mixture. Pour batter into a greased 9-inch tube pan. Bake at 300 degrees for 45 minutes.

    Enjoy Susan
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  • RE: Tulip Time recipes from Pella, IA
    Saucijzebroodjes (Pigs in the Blanket) Holland
    Dough:

    2 cups flour
    1/2 teaspoon salt
    2 teaspoons baking powder
    1/2 cup vegetable shortening
    1 egg, beaten
    1/2 cup milk


    Filling:

    1 pound lean pork sausage
    1/2 pound ground beef
    1/4 cup bread crumbs
    2 tablespoons cream
    salt and pepper to taste

    Dough: Sift dry ingredients together. Cut shortening into flour mixture. Mix beaten egg and milk (total 3/4 cup liquid); add to first mixture. On floured surface, blend and knead 8 to 10 times. Divide dough into 2 parts and roll each half to 1/4 inch thickness. Use a medium-sized cookie cutter to cut 15 rounds of dough from each half.

    Filling: Blend all ingredients together. Shape 30 small rolls of meat (like link sausages).

    Assembly: Place 1 roll of filling in each pastry round; fold pastry over the filling and seal edges. Place on baking sheets with raised edges. Bake at 350 degrees for 40 minutes. Baking temperature and time is important in order to cook the meat thoroughly. Serve hot. Makes 30.

    Note: If convenient, these can be made ahead of time; refrigerate or freeze and reheat before serving. They are a special treat at the "Coffee Table."

    Enjoy Susan
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