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"In Germany this bread would be called black bread (schwartzbrot).
The recipe comes from KLM Airlines.
I clipped it out of the paper many years ago.
It's really easy to make and very healthy."

Ingredients: hot water, molasses, salt...

"My Mom used to come to the school and make gingerbread outhouses with the kids in our class. She did this for all three of us kids. (She would use this recipe but would change the measurements a fair bit) It was awesome. This is the recipe that she has used for YEARS. I am not sure where she got the recipe from originally though."

Ingredients: egg whites, evaporated milk...

"Not just any old Christmas cookie. Great any time of the year and just delicious with your tea or coffee. Overnight chilling time not included in preparation time. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: cloves, nutmeg, nuts...

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

Ingredients: molasses, salt, flour...

"This recipe comes from the book, "The Vegetables of Spring and Summer". I have a DH who needs to watch his colesteral and this recipe is great. Wonderful for BBQs."

Ingredients: chives, fresh ground black pepper...

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

Ingredients: milk, salt, sugar...

"Dutch housewives have long been famous for their skill and for their nourishing soups. These characterisics are equally notable in the American Dutch with such adaptations as berry and fruit soups, apple cakes, and milk drinks. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: cinnamon sticks, lemon juice...

"This recipe would be good with any game meat, such as rabbit, prairie chicken or pheasant. Allow 1 to 1 1/2 pounds per person. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: heavy cream, salt and pepper...

"A little like Louisiana pistolettes without the spiciness, this simple dish is pure comfort food. Small portions might make a nice appetizer. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: pepper, shrimp, light cream...

"Delicious served with rye bread and good coffee. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: pepper, cream, herring fillets...

"Oliekoeken are the ancestors of the American doughnut, which the pilgrims learned to make from their Dutch neighbors in Amsterdam before sailing for the new world. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: nutmeg, oil, powdered sugar...

"I have been experimenting with curly endive lately. This is a variation on a classic Dutch recipe."

Ingredients: pepper, gouda cheese...

"This dough also works to make 4 dozen roggebroodjes (rolls) when shaped into balls and placed on a greased baking sheet. Brush with egg white and sprinkle with poppy seeds; bake for 20 minutes. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: milk, rye flour, salt...