DOUGH: With mixer, alternately add 1/2 lb. softened butter and 1/2 lb. oleo with 4 cups flour. Blend in 1 tsp. salt. Add 3/4-1 cup water a little at a time until a sticky dough forms. Refrigerate overnight.

FILLING: Pulse 1 cup coconut in food processor till finely chopped. Mix 1 cup sugar and 1 lb. almond paste in mixer until mixed and grainy. Add 2 whole eggs and 1 egg yolk, 1/2 teaspoon vanilla, and 1 teaspoon almond extract. Refrigerate overnight in a gallon freezer bag.

ASSEMBLY: Divide dough into 16 pieces. Take one piece out at a time and leave the rest in the refrigerator until ready to use. Roll out on a floured surface 5" wide by 14" long. Cut a 1/2" corner off of the filling bag and pipe a stripe about one inch from each end down the middle of the dough. Brush the sides and ends with an egg wash. Fold the close long end over the filling, then the far long end, then the short ends. Flip the whole thing over so the seam is on the bottom. If you can, freeze overnight or store frozen until ready to bake.

BAKING: Preheat oven to 375°. Brush top of the letter with egg wash and a sprinkle of sugar. Prick with fork at 1: intervals. Bake on greased cookie sheet for 20-22 minutes until golden brown.

Breads 2009 Sunflower Oat Bread First Place Winner Jo Stursma

3-4 cups flour
1 cup oatmeal
1/4 cup sugar
3 T chopped walnuts
2 T sunflower seeds
2 tsp dry yeast
3/4 tsp salt
3/4 cup water
1/3 cup vegetable oil
1/4 cup buttermilk
1/4 cup honey
2 eggs
3/4 cup Vermeer Mill whole wheat four
1 T cold water

Combine 2 cups flour, 3/4 cup oats, sugar, walnuts, sunflower sees, yeast and salt. Heat water, oil, buttermilk and honey to 120°-130°. Add to dry ingredients and blend well. Beat in 1 egg. Stir in whole wheat flour and enough white flour to form a soft dough. Knead 6-8 minutes. Cover and let rise till doubled, about one hour. Punch dough down, divide in two, shape into round loaves. Sprinkle 2 T oats on greased pan, put dough on top, let rise till doubled. Beat remaining egg and water, brush over loaves, sprinkle with remaining oats. Bake about 26 minutes at 350°.

Dutch Mess 2009 First Place Winner Tami Breuklander

6-8 large potatoes, boiled
3/4 lb. bacon, chopped into bits and fried, retain grease
bunch of green onions, chopped up
3 hard boiled eggs, sliced
1-2 lbs. of spinach, lettuce (bib or romaine)

Sauce:
2 eggs beaten
2/3 cup sugar
1/4 tsp salt
1/4 tsp fresh ground pepper
1 T Dijon mustard
1/2 cup water
1/2 cup cider vinegar
grated nutmeg

Cook sauce until thickened.

In frying pan where bacon was cooked, put in onions. Let them start to cook, and add the spinach/greens. (Can substitute lettuce if you like.) Pour on sauce to help wilt. Put in sliced eggs, bacon.

Dutch Pea Soup 2008 First Place Winner Kathy Van Wyk

1 cup whole dried peas and 1 cup split dried peas (do not have to cover with water overnight first)
1/2-1 onion, diced
1 ring Pella bologna, diced
10 cups water (or more)
1 T parsley
1 cup potatoes diced
1 cup carrots diced
1-1/2 cup celery diced
1/8 tsp pepper
1 T salt

Mix all ingredients together. Cover and put in oven at 350° for 5 hours.

Dutch Spiced Cookies 2008 First Place Winner Barb Mathes

2 cups brown sugar
1-1/2 cups softened butter
1 beaten egg
3-1/2 cups flour
2-1/2 tsp cinnamon
1/3 tsp ground cloves
1/3 tsp nutmeg
1/3 tsp salt
1/2 tsp baking powder
1 tsp soda, dissolved in a little water

Cream sugar and butter together. Add the egg. Add dry ingredients. Roll into walnut sized balls, roll in sugar, and place on cookie sheet. Press down with fork. Bake 350° for about 10-12 minutes.

Vet Bollen, 2007 First Place Winner, Rochelle DeBruin

3 eggs
1 c. sugar
1 c. buttermilk
3 c. flour
1/2 tsp. salt
1 tsp. soda
1 tsp. cream of tartar
2 c. raisins
2 apples, finely chopped

Mix together.
Drop by spoonfuls in hot oil, rotating until dough is done in center.
Roll in cinnamon and sugar mixture.

Best when eaten warm.

Pigs in the Blanket, 2007 First Place Winner, Alberta DeVries

Meat filling:

1 lb. ground pork
1 lb. seasoned sausage
2 eggs
1 c. fine cracker crumbs
1/2 tsp. garlic powder
1/2 tsp. salt
1 tsp Italian Seasoning

Crust:

2 c. flour
1 T. sugar
1/2 c. oleo
1 egg
1 tsp vinegar
Milk enough to make dough stick together, or Puff Pastry

Crust Directions:

Mix flour, sugar and oleo so it is crumbly. Add eggs, vinegar and enough milk to make it stick together. Roll out pie crust very thin between plastic sheets and cut into 4" squares.

To assemble:

Using a heaping tablespoon of meat, roll into long narrow "pigs" and place on your squares. Wrap up the pig, moisten the edges so they will seal. Bake at 350° for 45-50 minutes. Serve with applesauce or an orange sauce.