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Zet Ballen (Dutch Doughnuts aka New Year's Cookies)

1 1/4 cups Raisins
2 1/2 cups Water
4 cups Flour
4 teaspoons Baking Powder
1 cup Sugar
2 Eggs
1 cup Milk
2 large Apples, cut fine
Cooking Oil
1 large Paper Bag

Heat the oil (about 2 inches in a large pot).

In another pot bring the water to a boil, then simmer the raisins for 20 minutes. Cool.

Sift the flour and baking powder. Add the sugar to the flour and baking powder, mixing well.

In a small bowl, beat the eggs. Mix the milk into the eggs. Add the egg mixture to the flour mixture. Add the raisins and apples. Mix well.

Drop the dough into the hot oil by the spoonful (just use a small eating spoon).

Take out each doughnut when it is nicely cooked. Don't overcook the doughnuts, as they will get too greasy. Conversely, don't undercook the doughnuts either—they will be too doughy. Time each doughnut to help find out how long is 'just right.'

Cool the doughnuts, then shake in a large paper bag with some sugar. For additional interest, add some cinnamon to the sugar in the paper bag.

Now you have the quintessential and very traditional New Year's treat!

(from Helena Groening Siebert's recipes, courtesy of Lori Penner Prier)