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    You are in: Home / Cookbooks / Michigan Dutch Scratch Cooking
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    111 recipes in

    Michigan Dutch Scratch Cooking

    In the thriving little Dutch community of central western Michigan, the "Little Holland" of America, onee finds today a cookery curiously American and still faithful to the traditions of the pioneer immigrants who settled there about 200 years ago. Coming to this country to escape religious persecution, this band settled in the heart of a frontier country. Early hardships and the difficulties of a strange language bonded these immigrants together in a way that persists up to today.
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    9 Reviews |  By Bergy

    Don't look at the calories just make it and enjoy it!

    Recipe #12444

    I can't really take credit for this recipe. It comes from the instruction sheet that is inside the Sure-Jell box, but it is a tried and true recipe. I love making my own jams and jellies and my family loves eating them.

    Recipe #58523

    A wonderfully delicious way to preserve the sweet memory of summer and using up any extra pears you may have courtesy of the Michigan Dutch. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. Cooking time is approximate. If you are unfamiliar with modern canning methods, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

    Recipe #71271

    An heirloom recipe for an old favorite good with poultry and meats. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

    Recipe #233554

    A wow preserve from the Little Dutch area of central Michigan. Taken from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these modern methods, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

    Recipe #233606

    Pronounced "bor-en-young-us", this traditional recipe is a brandy/raisin cordial served most commonly at holiday time as an aperitif or as a dessert when friends gather to offer "Felicitateer Nieuw Jaar". Can be served after two days, but mellows if made at least 3 months in advance. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947.

    Recipe #159200

    From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947.

    Recipe #159201

    6 Reviews |  By Molly53

    From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947.

    Recipe #159202

    From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947.

    Recipe #184945

    2 Reviews |  By Molly53

    A hearty, high fiber soup from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

    Recipe #188789

    1 Reviews |  By Molly53

    From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947.

    Recipe #234389

    A delicious meringue cream dessert. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooling time not included in preparation time.

    Recipe #235458

    When serving these sweet rolls may be cut into singles OR doubles. Delicious with your coffee or tea, this old favorite comes from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

    Recipe #235637

    Hollanders like plain, substantial food and lots of it. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooling time not included in preparation time.

    Recipe #238022

    4 Reviews |  By Molly53

    Use a good baking apple for this old favorite such as Granny Smith, Jonathan, Cortland, Empire or Winesap. Cooling time not included in preparation time. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

    Recipe #318582

    1 Reviews |  By Molly53

    A tummy soothing drink from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947.

    Recipe #159203

    A soothing comfort drink from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947. Substitute honey for the sugar and serve warm to sooth a cough.

    Recipe #159204

    Delicious served hot or cold. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

    Recipe #233735

    A from-scratch favorite from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooling time not included in preparation time.

    Recipe #233737

    A from-scratch chocolate pudding from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time.

    Recipe #233738

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