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.
For any special dinner or family occasion or holiday dinner this recipe for Sour Cream Crescent Rolls takes only 2 hours from start to finish. And they’re downright tasty too!
My first-generation Norwegian mother always made Christmas Bread for the holidays. The difference between Julekake and Christmas Bread is that Christmas Bread is not as sweet. It is delicious toasted and makes good sandwiches, too, especially sandwiches with cheese. Try with cream cheese, too.
There are several ways to spell Julekaga. Take your pick. Either way, it’s a wonderful addition to the Christmas holiday.
In addition to making lefse for Christmas, my mother made julekake and Christmas bread. The difference between julekake and Christmas bread is that julekake is a richer bread.
After my mom and dad retired from farming and moved to the house where I live now, I used to mix up this recipe for Mom so she would have it to make pancakes, biscuits or muffins.
These breadsticks are easy and go well with spaghetti or soup. You can make breakfast treats with them using cinnamon and sugar.
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.