Love: Langley historian keeping traditions going

Love: Start your own family traditions - a special supplement of the Langley Advance published Dec. 8, 2016

Grace Muller is with the BC Farm Museum which recently celebrated its 50th anniversary.

At the BC Farm Museum we recognize that our heritage is built on the contributions of many nations and cultures.

In my own life, the Dutch culture had a special influence.

One Dutch tradition handed down for generations was the making of olliebollen for New Year’s Eve.

Literally translated the name means “oil balls.”

Mom or Dad prepared the batter before attending evening church services – then deep-fried them when we returned home latter in the evening.

Served warm with a sprinkling of icing sugar and you thought you had tasted a bit of heaven!

The recipes varied, as did the personalities of the cooks.

In our family, I adapted a combination of recipes into one which has been a favourite since the children were small.

The neighbourhood children would come visit and inquire: “Miss Grace – are you making those “ollie” things again this year?”

My recipe has been passed on to all our daughters-in-law with granddaughters now also keeping up the tradition.

from Grace Muller, BC Farm Museum

 

Olliebollen

Ingredients:

Soak together in large mixing bowl

• 1 envelope dry fast rising yeast

• 3 tbsp sugar

• ½ cup lukewarm milk

Mix in:

• 2 eggs

• ½ tsp vanilla

• 1 tsp salt

• 1½ cups lukewarm milk

Add in:

• 1 cup raisins

• 1 cup currants

• 1 cup finely diced apple

• Slowly beat in 4 cups flour

Cover bowl and let rise 1½ to 2 hours until double in size. Time varies with room temperature

Directions:

Heat deep fryer to 350 F degrees.  When at temperature drop batter by tablespoon into hot frying oil.

Please, don’t have oil too close to the rim of the deep fryer or it will overflow when adding batter – and burn your house down!

Dipping spoons in hot oil makes it easier to drop batter.

Turn balls if necessary – some balls turn themselves.

Should be about 2 or 3 minutes per side, depending on size.

Remove from oil with straining spoon onto paper towel to drain.

Serve with icing sugar – warm or cold. Warm is best.

I place my deep fryer on my kitchen stove and turn the fan on, as soon as I plug it in.

Then let the fan go until oil is thoroughly cool so you don’t get the oil smell in the house or take hot deep fryer outside as soon as cooking is done.

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