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Best Cookies: Oatmeal Crispies
These crisp, light, crunchy cookies are perfect with a cup of coffee or tea. Oatmeal Crispies 1 cup firmly packed brown sugar ฝ cup butter, softened ฝ cup shortening 2 eggs 1 teaspoon vanilla 2 cups uncooked quick-cooking oats 1 ฝ cup all-purpose...
Chocolate Covered Espresso Beans: Nuggets of Sweetness
Chocolate Covered Espresso Beans are great fun, as mid-day pick-me-ups or as a garnish on top of ice cream or some other dessert item. You can buy a pack at your local supermarket, and you'll get slightly oblong-shaped, smooth, dark, rich and...
Emeril's PotLuck
One of America's most famous chefs, Emeril Lagasse is known worldwide for his enthusiasm and energetic take on cooking. Subtitled Comfort Food with a Kicked-Up Attitude, there is nothing bland or ordinary about the dishes offered in this book but...
French Potato Pancakes
Yield: 4 servings 1 1/2 c Frzn hashbrown potatoes -savory leaves -partially thawed or 1 1/2 1 ct 8 oz (1 c) frozen fat free -c grated potatoes -egg product thawed (or 1 c Finely diced cooked turkey 2 eggs 1/2 c Sliced green onion 2 tb...
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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 you’re 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.

************

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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