Tag: toast

Family Favorites · My Roots

Norwegian Christmas Bread (Julekake)

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Norwegian Christmas Bread (Julekake) brings back fond memories of our elderly Iowa friends, the Butlers.  Growing up, Anna would bake Julekake, Kringla, and Lefse to share with friends.  She would brew a strong cup of coffee for adults and children to enjoy with the seasonal treats.  A cup of hot coffee with a toasted slice of Julekake and butter, at Anna’s oak table was the best.  Today, I sit at the same oak table in my dining area thinking of the wonderful stories and memories created in that small farm-house so many years ago.

Kringla is an annual tradition with Julekake only every few years.  Kneading bread dough is hard for me so I’ve included, along with the traditional recipe, my version for the bread machine.  This year I borrowed daughter Sarah’s Kitchen Aid mixer to make the traditional recipe, which I split into two parts to accommodate the smaller size of the mixer.

NORWEGIAN CHRISTMAS BREAD

This is the original Christmas bread recipe from Norwegian family friend, Anna Butler

2 packages dry yeast
2 teaspoons salt
1/2 cup lukewarm water
1/2 cup chopped citron or candied pineapple
3 cups scalded milk
1/2 cup butter
2 cups raisins
1 cup sugar
1/2 cup chopped candied cherries
2 beaten eggs
1/2 teaspoon crushed cardamom
10 to 11 cups flour

  • Dissolve yeast in warm water.
  • Scald milk and then add butter, salt and sugar. Cool to lukewarm. Add to yeast mixture and add 1/2 flour and eggs. Beat well.
  • Add fruit and cardamom and remaining flour to make light dough. Knead and place in a greased bowl. Let rise until light.
  • Knead and let it rise again.
  • Shape into 5 loaves and place in greased bread pans. Let rise 1 hour or until light. Brush tops with egg yolk mixture of beaten egg yolk and water.

  • Bake at 375 degrees for 40-45 minutes or until toothpick comes out clean. After removing from oven, brush top with melted butter and sprinkle with cinnamon and sugar

NORWEGIAN CHRISTMAS BREAD (ADAPTED FOR THE
BREAD MACHINE)

This is a conversion of the original Christmas bread recipe from Anna Butler
1/6 cup lukewarm water
1 cup scalded milk (cooled to lukewarm)
1/3 stick melted margarine
1 small beaten egg
1/3 cup sugar
1/2 teaspoon salt
1/6 teaspoon cardamom
3 to 3.3 cups flour
1 package yeast
2/3 cup raisins
1/6 cup citron

  • Place ingredients in bread machine in the order given but put raisins and citron aside.
  • Start bread dough in knead mode and add raisins/citron when your bread machine prompts for add-ins.
Family Favorites · My Roots

What’s for breakfast? PBB (Peanut butter & bacon) sandwich!

cathysmahaLeave a comment

What was my favorite breakfast growing up?  It was a great day when my Mom made a peanut butter bacon (PBB) sandwich paired with chilled Welch’s grape juice. It was breakfast for champions. This favorite comfort food has been on my mind and I HAD to have it, only this time for dinner.

After cooking the bacon in the oven (so much easier than on top the stove), I toasted two pieces of bread and generously spread peanut butter on the toast while warm.  I topped with cooked bacon.  Next, I poured a nice tall glass of cold Welch’s grape juice.

NOTE:  My best Golden Retriever buddy, Joe, decided to eat 3/4 of the bacon while I stepped outside for a moment.  He evidently prefers his bacon straight-up.

Yum…yum…yum.  Memories of bacon & peanut butter moments dance in my head.

Food + memories = joy!

New Traditions

French Onion Soup…made easy

cathysmahaLeave a comment

French Onion Soup was introduced to me in my 20s at a restaurant on the Plaza in Kansas City, MO.  It was highly recommended and I have been in love with it ever since.  Thank goodness food processors were invented to help with the teary slicing duty to make this dish.

This recipe is so simple yet so yummy.  I have also added left over roast beef bits if I have them on hand.  Take it for a spin and see if it is a hit at your house!

 FRENCH ONION SOUP

1/4 cup butter or margarine
4 cups thinly sliced onion
4 cans (10.5 ounce) condensed beef broth
1 teaspoon salt
4 to 6 slices French bread (1″ thick)
2 tablespoons grated Parmesan cheese

  • Heat butter in large skillet. Add onions and sauté’; stirring until golden–about 8 minutes.
  • Combine onion, broth, and salt in medium saucepan; bring to boiling. Reduce heat and simmer, covered, 30 minutes.
  • Meanwhile, toast bread slices in broiler until browned on both sides.
  • Sprinkle one side of each with grated cheese; run under broiler about 1 minute, or until cheese is bubbly.
  • To serve: Pour soup into a tureen or individual soup bowls. Float toast, cheese side up, on soup.