Green Bean Soup

This hearty soup, thick with potatoes, carrots, chunks of ham and green beans is a favorite in many homes. Serve this soup with some wholesome brown bread. This recipe is in the From Oma's Kitchen Cookbook.

1 Meaty smoked ham bone

1 medium onion, chopped

10 cups / 2.5 L cold water

4 cups / 1 L green beans

4 carrots, chopped

4 medium potatoes, diced

1 tsp / 5 ml peppercorns in a spice bag

5 sprigs summer savory (when available)

1 tsp / 5 ml salt

½ cup / 125 ml sour cream

In a large pot, combine the ham, onions and water. Cook until the meat is tender, about 2 hours.

Prepare the beans, carrots and potatoes. Remove the ham and strain the broth. Return the broth to the pot. Add the prepared vegetables and peppercorns. Cook until tender. Season as desired and add the savory. Simmer ½ hour longer. Cut up the meat and return to the soup. If more water is required, add before the cream. Serve soup without cream and allow your guests to add cream at the table individually. Serves 10 people.

Beef Barley Soup

This soup is easy quick to make and delicious with cheese and wholesome brown bread. This recipe is in the From Oma's Kitchen Cookbook.

1 lb / 500gm stewing beef, cut small chunks

1 medium onion, chopped

1 Tbsp / 15 ml vegetable oil

10 cups / 2.5 L water

4 Oxo beef envelopes

½ cup / 125 ml pearl barley

3 medium potatoes, diced

3 carrots, diced

2 celery stalks, diced

2 tsp / 10 ml Worcestershire Sauce

1 tsp / 5 ml salt

Pepper to taste

Sauté beef and onion in oil. Add remaining ingredients. Bring mixture to a boil and simmer, covered for an hour.

Serve with a hearty brown bread and cheese slices.

Butterhorns

Easy to mix and have fresh dessert buns the next day. Our mother made these often for family gatherings and picnics. I usually spoon a teaspoon of jam or jelly in the center of the bun before I bake it - to make it resemble a danish. This recipe is in the From Oma's Kitchen Cookbook.

2 Tbsp/30 ml yeast

2 tsp/10 ml sugar

½ cup/125 ml warm water

4 cups/1 L regular flour

½ cup/125 ml sugar

3/4 cup/175 ml butter

2 eggs (beaten)

1 cup/250 ml milk

2 tsp/10 ml salt

Dissolve yeast in warm water and sugar. Mix the flour, sugar and salt in a large bowl. Cut in the butter as for pastry - crumbly appearance. Mix eggs and milk and add to the flour mixture. Beat together and place the dough in a greased bowl. Chill in the refrigerator over night.

The next day, roll out half the dough on a floured board, cut strips ½ inch in width, twist to look rope-like. Form each rope into the shape of a circular coil on a parchment lined pan. Let rise until light.

Bake @ 350EF /180EC for 10 to 15 minutes. Makes 36 buns

To decorate:

Make an icing with 1 ½ cups icing sugar, ½ tsp vanilla and enough milk to make the icing runny. Top with crushed nuts or fine coconut as desired.

Paska Buns

Traditionally, Paska or Easter bread was baked in large coffee tins and odd shaped pans. Recently however, small and large loaf pans are being used to form these sweet and tasty loaves. I have opted to make this citrus, sweet dough into buns, which are conveniently served and can be easily distributed to family and friends. This recipe is not in the From Oma's Kitchen Cookbook.

3 Tbsp / 45 ml granular yeast

2 tsp / 10 ml sugar

1 cup / 250 ml potato water, warmed

1 ½ cups / 375 ml sugar

1 cup / 250 ml potato water

1 cup / 250 ml milk

¾ cup / 175 ml butter, melted

1 Tbsp / 15 ml salt

5 eggs, beaten

1 lemon, juice & zest

1 orange, juice & zest

9-10 cups/ 2.25-2.50 L all-purpose flour

Combine first three ingredients in a small bowl to rise. In a medium bowl, combine remaining ingredients including lemon and orange zest and juice. This mixture should be warm. Pour into a large bowl, add yeast and gradually beat in flour to make soft dough. Set aside to rest for 15 minutes; knead to make smooth dough. Cover with plastic and set in warm place to rise until double in bulk. Punch down and shape into buns. Place buns on parchment cover cookie sheets. Let rise until light.

Bake @ 350F / 180C for 20 minutes.

Ice with a runny icing and decorate with sprinkles. Makes about 60 buns.

Swedish Rye Bread

This recipe comes from a Swedish grandmother. You can make it a meal with soup and a salad. This recipe is not in the From Oma's Kitchen Cookbook.

2 Tbsp/ 30ml dry yeast

½ cup / 120ml warm water

1 tsp / 5ml sugar

4 cups/ 1 L warm water

1/2 cup/ 120ml brown sugar

½ cup / 120ml molasses

4 Tbsp / 60ml butter, melted

1 Tbsp / 30ml salt

1 Tbsp / 30ml lemon juice

5 cups / 2.25 L dark rye flour

8 cups / 2 L all-purpose flour

2 Tbsp / 30ml melted butter

In a (2 cup / 500ml) cup dissolve sugar and yeast, set aside. In a large mixing bowl, mix warm water, brown sugar, molasses, butter, salt and lemon juice. Stir well. Add dissolved

yeast and rye flour; beat until smooth. Stir in all-purpose flour to form a soft dough. Let rest for 20 min.

Turn onto a floured surface and knead until smooth and elastic. Place into a greased bowl and cover; let rise until doubled, about 1 ½ hours.

Punch down and shape into 4 round loaves. Place on parchment lined baking sheets. Cover and let rise 45-60 min. Bake at 350 F/ 180 C for 30 to 40 min. or until golden brown. Brush with butter. Yields: 4 loaves. Can be frozen.

Chocolate Orange Biscotti

What could be nicer with an aromatic cup of coffee than a tasty piece of chocolate Biscotti on a rainy mid-afternoon? This Biscotti is easy to make and can also be packaged in small attractive cellophane bags, tied with a colorful ribbon to be given to a special friend. This recipe is not in the From Oma's Kitchen Cookbook.

3 cups / 750 ml all-purpose flour

½ cup / 125 ml sugar

½ cup / 125 ml brown sugar, packed

½ cup / 125 ml cocoa powder

1 Tbsp / 15 ml baking powder

1 tsp / 5 ml salt

1 Tbsp / 15 ml grated orange zest

½ cup / 125 ml butter, melted

½ cup / 125 ml orange juice

1 Tbsp / 15 ml vanilla

3 eggs, beaten

1 cup / 250 ml white or chocolate chips

……

½ cup / 125 ml chocolate chips

1 tsp / 5 ml butter

In a large mixing bowl, combine flour, sugar, brown sugar, cocoa, baking powder, salt and orange zest and mix well. In a small bowl combine butter, orange juice, vanilla and beaten eggs. Blend well. Combine liquid mixture with dry ingredients and add chocolate chips. Gently knead and divide into two portions.

Make portions into rolls and place onto a parchment covered baking sheet. Flatten each roll with hands moistened with water. Sprinkle with coarse sugar.

Bake @ 350F/ 180C for about 20 to 25 minutes, or until firm to the touch.

Remove baking sheets from oven and let cool for 10 minutes. Reduce temperature to 300F/ 150C.

Cut logs diagonally into 1 inch/ 2 ½ cm slices and place on a baking sheet, cut side up. Bake for about 7 minutes or until surface is dry.

Melt chocolate chips with butter and drizzle over slices.

Let dry, serve or package into a container and freeze. Enjoy!

Pumpkin Ginger Loaves

Pumpkin reminds us of autumn when the pumpkins are mature and plentiful; but since we have access to canned pumpkin, we can enjoy desserts, pies, cheesecakes and pumpkin loaves all year round. Adding orange zest gives these loaves a slight citrus flavor. This recipe is not in the From Oma's Kitchen cookbook.

3 cups/ 750ml all-purpose flour

½ Tbsp/ 7ml baking soda

½ Tbsp/ 7ml baking powder

1 tsp/ 5ml salt

1 tsp/ 5ml cinnamon

1 tsp/ 5ml cloves

1 tsp/ 5ml ginger

¾ cup/ 157ml butter, softened

1 ½ cups/ 375ml sugar

3 eggs

1 ¾ / 400ml canned pumpkin (1can -14oz/398ml)

1 ½ Tbsp/ 22ml orange zest (2 large oranges)

2 tsp/ 10ml vanilla

1 cup/ 250ml orange juice

Candied ginger for decorating (optional)

Icing – 1 ½ cups/ 375ml icing sugar

3 Tbsp/ 45ml milk or cream

Preheat oven to 325F/ 160C. Grease 4 small loaf pans.

In a med. Bowl sift together first seven ingredients. In a mixer, cream together butter and sugar until light and fluffy. Add eggs, one at a time; stir in pumpkin puree, orange zest and vanilla. Stir in orange juice. Add dry ingredients gradually, blend just until incorporated. Spoon this batter into loaf pans. Bake @ 325F /160C for 45 to 50 min. until a toothpick inserted into loaf comes out clean. Allow to cool 10 min., remove from pans, ice and decorate with crystallized ginger. Enjoy!

Cranberry Icebox Cookies

Mix and freeze this dough, then cut and bake cookies before your guests come for tea. These tasty delights are excellent for Christmas and special occasions. Substitute nuts and other dried fruit to replace cranberries as desired or gussy them up by rolling the dough in chocolate or colored sprinkles. For chocolate cookies, substitute ½ cup/ 125 ml cocoa powder for the same amount of flour and add 4 oz. / 120 mg melted and cooled semisweet chocolate to the dough with the egg yolk and vanilla. This recipe is a large recipe and can be cut in half. This recipe is not in the From Oma's Kitchen Cookbook.

4 ½ cups/ 1.12 L all-purpose flour

1 tsp/ 5 ml salt

2 cups/ 500 ml butter, softened

1 ½ cups/ 375 ml light brown sugar

1 cup/ 250 ml icing sugar

4 egg yolks

1 Tbsp/ 15 ml vanilla extract

2 cups/ 500 ml dried cranberries

Whisk flour with salt. Using an electric mixer, beat butter and brown sugar together until it is light and fluffy. Beat in egg yolks and vanilla until combined, scraping bowl as needed. Gradually add the flour.

Transfer dough to a clean counter and divide into 4 equal parts. Form each portion into a roll on a large piece of waxed paper, roll up into waxed paper, place on a cookie sheet and freeze. Place logs into a plastic bag when frozen.

Before cutting into cookies, let defrost for 20 – 30 minutes. Cut into ¼ inch/ .5 cm slices and place on parchment covered cookie sheets.

Bake @ 350F / 180C for 10 – 12 minutes or until lightly baked on edges.

Makes about 8 dozen cookies.

Chocolate Truffle Crisps

These tasty crisps make a delightful addition to any cookie platter or give-away tin. Sandwich two together with mocha filling and you will have a treat for a special tea. Double the recipe and freeze them for future parties. This recipe is not in the From Oma's Kitchen Cookbook.

1 cup/ 250 ml butter, softened

1 cup/ 250 ml sugar

1 egg

¼ cup/ 60 ml corn syrup

2 cups/ 500 ml all-purpose flour

1/3 cup/ 80 ml cocoa powder

1 ½ tsp/ 7 ml baking soda

½ tsp/ 2 ml ground ginger

½ tsp/ 2 ml salt

. . . . . . . . . .

1 ½ tsp/ 7 ml cocoa powder

½ cup/ 125 ml sugar

Using a mixer, beat butter, sugar and egg together until fluffy. Add corn syrup; beat until well blended. Sift together flour, cocoa, baking soda, ginger and salt. Gradually add flour mixture to butter and mix. Cover and refrigerate dough for an hour or until firm to handle.

In a small bowl, stir together cocoa powder and sugar. With a very small scoop, form small balls of dough and roll them in the cocoa sugar mixture. Place on parchment covered cookie sheets and flatten with the palm of your hand.

Bake @ 350F/ 180C for 10 minutes or until firm.

Cool. Enjoy! Makes about 4 dozen cookies.

Healthy Brown Bread

Not only is this bread healthy but it is also tasty. My good friend Connie gave me this recipe. She made this bread frequently. This recipe is not in the From Oma's Kitchen Cookbook.

2 Tbsp/ 30 ml yeast, granular

2 tsp/ 10 ml sugar

1/2 cup/ 250 ml warm water

2 cups/ 500 ml water or potato water

2 cups/ 500 ml milk

2 Tbsp/ 30 ml salt

3 Tbsp/ 45 ml butter

1 egg, beaten

½ cup/ 125 ml honey, liquid

1 Tbsp/ 15 ml lemon juice

2 cups/ 500 ml whole wheat flour

2 Tbsp/ 30 ml wheat germ

2 Tbsp/ 30 ml natural bran

1 cup/ 250 ml mixed grains – ex. Red River Cereal

9 cups/ 2.25 L all-purpose flour – approximately

Soften yeast in warm water and sugar. In a medium bowl combine water, milk, salt, butter, honey and lemon juice –warm in the microwave.

In a large mixing bowl, combine flours and grains, except the all-purpose flour. Pour warmed liquids and softened yeast into the large bowl with the flours, mix and add enough white flour to make stiff dough. It should leave the sides of the bowl. Cover and let it rest for 15 minutes and knead until smooth. Place into a greased bowl and set aside in a warm place to rise to double. Divide into 4 portions and place in 4 greased loaf pans. Let rise to double again.

Bake @ 425F/215C for 10 minutes. Then turn oven down to 350F/180C and continue baking for 30 minutes or until nicely browned. Turn out onto a rack to cool. Makes 4 healthy loaves. Enjoy with butter and homemade jam.

Shepherd's Pie

Yesterday I was inspired to make this recipe for supper, after watching someone prepare a similar dish on TV. My husband and I enjoyed this with a crisp salad. I want to freeze the remaining Shepherds Pie for future meals. This meal is economical and tasty, appropriate for a party of guests as well. This recipe is not in the From Oma's Kitchen Cookbook.

2 ½ lb/ 1.25 kg lean ground beef

1 large onion

1 can – 5.5oz/ 156ml tomato paste

2 cups/ 500ml mixed veggies, peas, carrots or corn

Salt and pepper to taste

¼ cup/ 60ml all-purpose flour

1 can – 10oz/ 284ml mushrooms, sliced, drained

6 med potatoes, peeled, cut in quarters

¼ cup/ 60ml butter

¾ cup/ 180ml milk or cream

Brown ground beef in 2 tablespoons oil. Add grated onion, tomato paste, salt, pepper and flour. Simmer 5 minutes.

Boil potatoes until soft. Mash with butter and milk.

To assemble – Spoon meat mixture into a large casserole dish. Spread out and layer mushrooms over meat, then mashed potatoes and sprinkle with paprika.

Bake @ 350F/ 180C for about one hour or until edges begin to bubble.

Serve with salad. Leftovers can be frozen in small portions for future dinners.

Serves: 6 to 8 people Enjoy!

Easy Zwieback

My sister, MarieAnne, makes these buns and serves them with lunch or dinner. These classic little Mennonite buns often appeared on my mother's table for Faspa, the typical tea-coffee-and-savoury supper that we served to guests on a Sunday afternoon. Very versatile, Zwieback go well with soup, cold cuts, and pickles, or with jam and jelly as a little dessert after a meal. When they are a few days old, they can be sliced, toasted and served hot with fresh butter. This recipe is in the From Oma's Kitchen Cookbook.

9 cups/2.25 L flour

1 cup/250 ml butter

4 cups/1 L warmed milk

½ cup/125 ml warm water

1 tsp/5 ml sugar

2 Tbsp/30 ml yeast (heaping)

1 Tbsp/15 ml salt (heaping)

1 Tbsp/15 ml lemon juice

1 cup/250 ml flour (for kneading)

With a pastry blender, cut butter into 9 cups/2.25 L flour. Soften yeast in warm water and sugar. (When using Quick Rising Yeast, add directly to flour.) Add salt to warm milk and mix yeast and milk into flour. Combine and let dough rest 15 to 20 minutes. Knead dough until smooth. Let rise to double. Form into balls and place on cookie sheets covered with parchment. Make the second ball small than the first and press down onto the first – press the two together. Let rise to double. Bake in a hot oven at 400ºF/200ºC for 20 minutes.

Triple Chocolate Loaves

Made in four small loaf pans, these loaves make wonderful hostess gifts when wrapped in pretty colored foil or placed in a small tin. This recipe is not in the From Oma's Kitchen Cookbook.

½ cup/ 125ml butter, softened

1 cup/ 250ml brown sugar

3 eggs

1 cup/ 250ml chocolate chips, melted

2 cups/ 500ml applesauce

2 tsp/ 10ml vanilla

3 cups/ 750ml all-purpose flour

1 tsp/ 5ml baking powder

1 tsp/ 5ml baking soda

1 tsp/ 5ml salt

¾ cup/ 180ml chocolate chips

Glaze: ½ cup/ 125ml chocolate chips

2 Tbsp/ 30ml butter

1 tsp/ 5ml corn syrup

½ tsp/ 2ml vanilla or peppermint extract

Pinch salt

Preheat oven 350F/ 180C.

Grease four small loaf pans.

In the mixer, cream butter with sugar. Add eggs one at a time. Add melted chocolate; mix well. Add applesauce and vanilla. Combine flour, baking powder, soda and salt; add to creamed mixture and mix well. Stir in chocolate chips. Spoon batter into greased loaf pans. Bake for 35 – 40 min. or until toothpick inserted into center of loaf comes out clean. Cool on rack for 10 – 15 min. Remove and glaze when still warm.

For glaze: Melt chocolate chips, syrup and butter in microwave. Add vanilla and salt. Drizzle over loaves. Cool completely before cutting. Enjoy!