Grandma DeJoode’s Ollie Balls (Oliebollen)


  • 5 C flour
  • 1 C sugar
  • 1 t salt
  • 2 eggs, beaten
  • 1 t vanilla
  • 1 C cooked mashed potatoes (approx. two medium potatoes)
  • 1 package of yeast (dissolve in warm water or milk)
  • 2 C water
  • 2 C raisins
  • Vegetable oil


  1. Dissolve yeast in 1 C lukewarm milk, then add 1 C water.
  2. Mix flour, sugar, salt. Mix beaten eggs and vanilla, then add mashed potatoes. Combine with dry mix. Add water with yeast, making a soft elastic dough. (More water might be needed to make dough soft). Add raisins. Cover the dough and set aside to rise until double, about 1 hour.
  3. Heat vegetable oil to 180 degrees C (350 degrees F) in a deep-fryer or Dutch oven. Keep temperature constant. Balls will have a golden crust outside and non-greasy, cake-like inside.
  4. Use an ice cream scoop dipped in the hot oil to shape the dough into heaping balls. Carefully drop into the hot oil. Fry balls until golden brown, about 3 minutes on each side. Flip balls with a fork.
  5. Drain finished doughnuts on paper towels lined in a colander; dust with confectioner’s sugar.
  6. Serve warm (best!), piled into a bowl with more confectioner’s sugar dusted over them.



Submitted by Lynsley H.




Pumpkin Cheesecake

Servings: 8
Prep Time: 15 minutes, plus 4 hours refrigeration.
Cook Time: 1 hour

Ingredients for Crust:

  • 1 ¾ C graham cracker crumbs
  • 3 Tbsp light brown sugar
  • ½ tsp ground cinnamon
  • 1 stick melted butter

Ingredients for Filling:

  • 3 (8 oz) packages cream cheese, at room temperature
  • 1 (15 oz) can of pureed pumpkin
  • 3 eggs plus 1 egg yolk
  • ¼ C sour cream
  • 1 ½ C sugar
  • ½ tsp ground cinnamon
  • 1/8 tsp fresh ground nutmeg
  • 1/8 tsp ground cloves
  • 2 Tbsp all-purpose flour
  • 1 tsp vanilla extract


  1. Preheat oven to 350 degrees.
  2. In a medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9 inch spring form pan. Set aside.
  3. In another bowl, beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
  4. Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.img_0308.jpg

Recipe submitted by Colleen S.

Cinnamon Apple Crumb Cake

Servings: 8 – 10
Prep time: 20 minutes
Cook time: 40 minutes

Ingredients for Streusel Crumb:

  • 1 ½ C flour
  • ¼ C sugar
  • ½ C brown sugar
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp vanilla
  • ½ C butter, melted

Mix all the dry ingredients together in a bowl. Add melted butter. Stir until mix is evenly moist and set aside.

Apple: 1 large apple, peeled and diced.

Ingredients for Cake:

  • 4 Tbsp butter, softened
  • ½ C sugar
  • 1 large egg
  • 1 tsp vanilla
  • ½ C sour cream
  • 1 C flour
  • ¼ tsp salt
  • ½ tsp baking powder


  1. Cream butter with ½ C sugar until fluffy. Add egg and beat, then add vanilla and sour cream. Beat again.
  2. In a separate bowl, combine dry ingredients. Add butter mixture until combined. Spread ½ of the cake batter on the bottom of pan that has been oiled. Spread diced apples evenly over batter, then spread 1 C of crumbs over the apples. Layer remaining batter over crumbs followed by remaining crumbs.
  3. Bake at 350 degrees for 35 – 40 minutes, until inserted toothpick comes out clean. Cool and top with glaze.
  4. Mix glaze while cake is baking. Glaze is ½ C of powdered sugar with 2 Tbsp apple cider.IMG_0311

Recipe submitted by Jillian B.