Saltwater Taffy
When I was growing up on our small family dairy farm in Wisconsin, making taffy was a fun project for a Sunday afternoon in the winter.
Cherry or Blueberry Blintzes
Blintzes are delicious as a main course for a light meal or for dessert.
Chocolate Raspberry Layer Cake
My husband loves raspberries, and this is one of his favorite desserts. I often make it as a birthday cake for him. The recipe (like the parfait dessert) can in no way, shape or form be considered a “heart healthy” recipe. But it is delicious! Also good with cherry pie filling instead of raspberry.
Sweet Soup (Sot Suppe)
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. Here is how my mother told me to make sot suppe.
Molasses Oatmeal Bread
Not only is this a rich, dark bread that makes terrific sandwiches and tasty toast, it’s also high in fiber and low in refined sugar.
Norma’s Homemade Bread
My mother used to bake bread about once a week when I was growing up on our farm. Store-bought bread, she said, was “too fluffy” and “doesn’t taste like anything.” Here’s the recipe for my mother’s bread.
Baking Powder Biscuits & Strawberry Shortcake
I have noticed over the years that there are two philosophies for Strawberry Shortcake. There are the people who make Strawberry Shortcake with biscuits. And then there are those who make it with angel food cake or plain white or yellow cake. My mother belonged to the biscuit philosophy. She also made baking powdered biscuits when she ran out of bread and needed a quick bread to serve with a meal.
My mom and dad both considered baking powder biscuits spread with butter and drizzled with pancake syrup or dark corn syrup to be an extra-special treat.
