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Bread Pudding Recipe
I can remember as a small child my mother making bread pudding.
It always seemed to take forever with those wonderfully sweet
aromas wafting throughout the house. Then when the bread pudding
was finally ready she would call me to the table to sit...
Cooking By Moonlight
We build houses to protect us from the elements, dams to redirect rivers and even use chemicals to artificially enhance our food. So much goes into fighting nature that it is important to also learn how to work in harmony with the seasons and phases...
Crock Pot Recipes for Your Turkey Leftovers
The age-old question of 'what to do with this left-over turkey'
lives on today, but with the revival of the slow cooker, we now
have more options for stretching our food dollars by creating
some delicious crock pot turkey recipes.
Today's...
The Soy of Cooking
(ARA) - Soy foods have grown in popularity as consumers learn more about associated health benefits -- soy food sales are expected to reach $4 billion for 2003. Several studies have shown that soy products help lower cholesterol and reduce the...
What Makes One Dry Rub or Chili Powder Better Than Another?
There are literally thousands of them. Dry rubs, chili powders, and
spice blends are everywhere, and they have become a standard
in the scripts and writing of virtually every cooking show,
magazine and article out there. But with so many to...
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Sot Suppe (Norwegian Sweet Soup) for Christmas
My mother was the daughter of Norwegian immigrants who homesteaded our small Wisconsin dairy farm in the late 1800s. When my mother was a child, sweet soup was a traditional part of Christmas Eve, served cold with julekake, lefse, Christmas bread, or open-faced sandwiches. Sweet Soup is made with dried fruit and tapioca.
Sot Suppe 6 cups water 1/3 cup sugar 1 tablespoon quick-cooking tapioca 1/4 to 1/2 teaspoon cinnamon (depending upon how well you like the taste of cinnamon; you can also use a cinnamon stick) 2 cups dried fruit (use any kind you like: apples, apricots, peaches or a mixture of dried fruit) 1 cup raisins (dark or golden) 1 cup dried prunes 1 tablespoon lemon juice (you can also use 1 teaspoon of dried lemon rind or several slices of fresh lemon)
In a medium saucepan, combine the sugar, tapioca, cinnamon and water. Bring to boiling, stirring constantly. Stir in fruit (including the lemon if youre using
sliced lemon) and heat to boiling again. Cover. Simmer for 15 minutes, or until the fruit is tender.
After the fruit is tender, if you're using lemon juice, stir in the lemon juice (or teaspoon of dried lemon rind). Serve either cold or warm, depending upon your preference. If you use a sliced lemon, remove the lemon rind before serving.
For a light afternoon 'Norwegian' lunch (after hiking, sledding, snowshoeing or cross-country skiing), serve sweet soup with Julekake or Christmas bread, Christmas cookies, open-faced sandwiches, and a variety of sliced cheeses.
Sweet Soup served cold also is good on a hot summer day.
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About the Author
LeAnn R. Ralph is a freelance writer in west central Wisconsin, is the editor of the Wisconsin Regional Writer (the quarterly publication of the Wisconsin Regional Writers' Assoc.) and is the author of the book: Christmas In Dairyland (True Stories From a Wisconsin Farm) http://ruralroute2.com
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