By ANDREW M. ARMSTRONG / Recipe Columnist

This week features true Amsterdam, New York cuisine and is where the cruller doughnut received its reputable nature.

Generations later lots of tasty and delicate treats are in the heart and soul of Amsterdam’s citizens and European descendants.

Amsterdam is a city in Montgomery County, New York, United States. The city currently has a population of 18,620. The name is derived from the city of Amsterdam in the Netherlands.

The first Europeans to settle there were Dutch immigrants in 1710. They called the community Veeders Mills and Veedersburgh after Albert Veeder, an early mill owner. After the American Revolutionary War, many settlers came from New England.

The completion of the Erie Canal in 1825 was an economic boom to the city, which became an important manufacturing center. The city was known for its carpets. In 1865, the population of Amsterdam was 5,135. By 1920, it was 33,524.

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New Amsterdam Dutch Crullers

1/3 cup of granulated sugar

¼ cup of butter

2 eggs

2 tablespoons of milk

1¾ cup of all-purpose flour

½ teaspoon of salt

½ teaspoon of ground nutmeg

¼ teaspoon of mace or all-spice

Hot oil for deep frying and powdered sugar

Cream the granulated sugar and the butter until it’s light and fluffy. Add the eggs and beat one at a time. Add the milk and at this point the batter may appear curdled. Stir the flour, salt, nutmeg and mace/all-spice into the batter. Then chill for 1 ½-2 hours. On a lightly floured surface roll half of the dough into a 16-by-8-inch rectangle and roll only in one direction. Cut the dough into 2-inch squares and do not re-roll. You may use a pastry wheel for pretty edges. Repeat with the remaining dough. Fry in deep hot oil at 375 degrees until golden brown on both sides which is around 1 minute and 30 seconds total. Once fried, dust with powdered sugar.

New Amsterdam’s Dutch Oliebollen Fritters

3¼ cup of all-purpose flour

2 packages of active dry yeast

1 cup of milk

1/3 cup of granulated sugar

¼ cup of butter

1 teaspoon of salt

1 teaspoon of vanilla extract

2 eggs

3 egg yolks

½ cup of raisins

½ cup of mixed dehydrated candied fruits, chopped

½ cup of granulated sugar

1 teaspoon of ground cinnamon

Hot oil for deep frying

In a large bowl combine 2 cups of the flour and yeast. In a pan heat the milk, 1/3 cup of granulated sugar, butter and salt until warm, which is 115-120 degrees. Stir constantly, then add to the dry mixture. Add the eggs and egg yolks next while beating with an electric mixer. Beat at a low speed for 30 seconds, then scrap the bowl. Beat 3 minutes on high speed and stir in the remaining flour, raisins and candied fruits. Cover and let rise until it’s doubled in size 30 minutes to 1 hour. Carefully drop the batter by the tablespoons full into the hot oil for deep frying at 375 degrees. Fry for around 3 minutes while turning it to allow all sides to become golden brown. Drain well on paper towels or a frying rack. Mix the cinnamon and ½ cup of granulated sugar in a bowl for dusting and dust the fritters while they are still warm.

Dutch Molasses Cake

1 cup of boiling water

½ cup of packed brown sugar

½ cup of molasses

¼ cup of butter

1½ cups of all-purpose flour

1 teaspoon of baking soda

1 teaspoon of ground cinnamon

½ teaspoon of ground all-spice

½ teaspoon of ground cloves

¼ teaspoon of salt

½ cup of raisins

1 egg, beaten well

Preheat the oven at 375 degrees. In a mixing bowl pour the boiling water over the molasses, butter and brown sugar. Stir in the flour, baking soda, spices and salt. Add the egg and beat the batter until it’s completely smooth, then add the raisins. Grease and flour a 9-by-9-by-2-inch pan, then pour the batter into the pan. Place in the oven and bake at 375 degrees until done 30-35 minutes.