Beatrice Ojakangas grew up on a small farm in Minnesota and graduated from the University of Minnesota–Duluth. Childhood 4-H, college Home Ec, and work as a hospital dietary assistant, food editor, teacher, homemaker, and mother influenced her cooking career and her food writing for such publications as Gourmet, Bon Appétit, Woman's Day, Family Circle, Better Homes and Gardens, Midwest Living, Cooking Light, and numerous newspapers. Ojakangas is the author of twenty-nine cookbooks and was inducted in 2005 to the James Beard Cookbook Hall of Fame. She received an honorary Doctor of Humane Letters from the University of Minnesota in 2007.…mehr
Beatrice Ojakangas grew up on a small farm in Minnesota and graduated from the University of Minnesota–Duluth. Childhood 4-H, college Home Ec, and work as a hospital dietary assistant, food editor, teacher, homemaker, and mother influenced her cooking career and her food writing for such publications as Gourmet, Bon Appétit, Woman's Day, Family Circle, Better Homes and Gardens, Midwest Living, Cooking Light, and numerous newspapers. Ojakangas is the author of twenty-nine cookbooks and was inducted in 2005 to the James Beard Cookbook Hall of Fame. She received an honorary Doctor of Humane Letters from the University of Minnesota in 2007.
Beatrice Ojakangas grew up on a small farm in Minnesota and graduated from the University of Minnesota–Duluth. Childhood 4-H, college Home Ec, and work as a hospital dietary assistant, food editor, teacher, homemaker, and mother influenced her cooking career and her food writing for such publications as >
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Contents Acknowledgments Prologue: Any Questions? Part I My Paternal Grandparents: A Story of Commitment and Perseverance Finnish Cardamom Coffee Bread (Pulla) Korppu My Maternal Grandparents: A Story of Famine, Fire, and Fear Grandmother’s Sugar Cookies First Names First Finnish-Style Mojakka Growing Up on a Farm in Northern Minnesota Salt Cake Mummy’s Simple White Cake There Were Ten of Us Being Finnish Thin Finnish Pancakes (Lattyja) Sunday Services at Uncle Frank’s Summers on the Farm Wild Berry Jam Swimming Cows in Wintertime Finnish Baked Cheese (Leipäjuusto) Venison The Best Venison Liver and Onions Visits from Aunts and Uncles Orange Date-Nut Cake My Twelfth Birthday No Recipe Needed Mummy’s “Juicy” Cinnamon Rolls Feed Sack Fashion Hired Men Mrs. Long’s Graham Rieska Christmas Trees Pulla People Some Stories Are Hard to Tell Vesala Floodwood, My Hometown Sam’s Socklat Cake Lincoln School in Floodwood Anne Brown’s Beauty Parlor Town Kids versus Country Kids Country Carrot Meatloaf Seeds for a Bible Heaven and How to Get There Confirmation in the Finnish Lutheran Church Till the Cows Come Home The End-of-Summer Prize Lemon or Orange Chiffon Cake Back to the State Fair Cheese Soufflé Finnish Rye Bread Part II Becoming a Home Economist A Turn in the Road My First Taste of Gourmet Food Hot Cheese Puffs Burnt Sugar Ice Cream My “Toast in the Morning Man” Almond Cardamom Scones The Pillsbury Bake-Off Cheesy Picnic Bread (Chunk o’ Cheese Bread) A Year in Finland Lanttulaatikko (Rutabaga Casserole) Swedish Prince’s (Princess) Cake Stories from Finland Finnish Blueberry Bars (Mustikkapiirakka) Sunset Magazine A Marriage Encounter with Moussaka Moussaka A Food Writer and a Mom Jumbo Sugar Jumbles Welcome Back to Duluth Somebody’s House Rabbitburger Stroganoff Burger Swiss Fondue Jeno and the Big Idea Two Years at Vocational School Karjalan Paisti (Karelian Three-Meat Stew) Cooking School in the South of France with Simca Tarte de Nancy Pâté Sucrée Nice Is Nice A Totally Untraditional Bouillabaisse The Seven-Course Morel Festival Meal Cream of Morel Soup In the Kitchen with Julia Child Quick Method Danish Pastry Danish Pastry Braid On TV with Martha Stewart Katja’s Birthday Sponge Cake Peachie, the Butter Spokesperson Cookie Questions Chocolate Chip Cookies The Great River Road Nauvoo Wheat-Nut Coffeecake Shrimp à la Creole The Butter Churn and My Beloved Mom Twenty-Nine Cookbooks and Counting—All of Them “Pot Boilers” Cooking in a Church Kitchen (Bring Sharp Knives!) Three-Grain Wild Rice Sunflower Seed Bread Summing It Up
Contents Acknowledgments Prologue: Any Questions? Part I My Paternal Grandparents: A Story of Commitment and Perseverance Finnish Cardamom Coffee Bread (Pulla) Korppu My Maternal Grandparents: A Story of Famine, Fire, and Fear Grandmother’s Sugar Cookies First Names First Finnish-Style Mojakka Growing Up on a Farm in Northern Minnesota Salt Cake Mummy’s Simple White Cake There Were Ten of Us Being Finnish Thin Finnish Pancakes (Lattyja) Sunday Services at Uncle Frank’s Summers on the Farm Wild Berry Jam Swimming Cows in Wintertime Finnish Baked Cheese (Leipäjuusto) Venison The Best Venison Liver and Onions Visits from Aunts and Uncles Orange Date-Nut Cake My Twelfth Birthday No Recipe Needed Mummy’s “Juicy” Cinnamon Rolls Feed Sack Fashion Hired Men Mrs. Long’s Graham Rieska Christmas Trees Pulla People Some Stories Are Hard to Tell Vesala Floodwood, My Hometown Sam’s Socklat Cake Lincoln School in Floodwood Anne Brown’s Beauty Parlor Town Kids versus Country Kids Country Carrot Meatloaf Seeds for a Bible Heaven and How to Get There Confirmation in the Finnish Lutheran Church Till the Cows Come Home The End-of-Summer Prize Lemon or Orange Chiffon Cake Back to the State Fair Cheese Soufflé Finnish Rye Bread Part II Becoming a Home Economist A Turn in the Road My First Taste of Gourmet Food Hot Cheese Puffs Burnt Sugar Ice Cream My “Toast in the Morning Man” Almond Cardamom Scones The Pillsbury Bake-Off Cheesy Picnic Bread (Chunk o’ Cheese Bread) A Year in Finland Lanttulaatikko (Rutabaga Casserole) Swedish Prince’s (Princess) Cake Stories from Finland Finnish Blueberry Bars (Mustikkapiirakka) Sunset Magazine A Marriage Encounter with Moussaka Moussaka A Food Writer and a Mom Jumbo Sugar Jumbles Welcome Back to Duluth Somebody’s House Rabbitburger Stroganoff Burger Swiss Fondue Jeno and the Big Idea Two Years at Vocational School Karjalan Paisti (Karelian Three-Meat Stew) Cooking School in the South of France with Simca Tarte de Nancy Pâté Sucrée Nice Is Nice A Totally Untraditional Bouillabaisse The Seven-Course Morel Festival Meal Cream of Morel Soup In the Kitchen with Julia Child Quick Method Danish Pastry Danish Pastry Braid On TV with Martha Stewart Katja’s Birthday Sponge Cake Peachie, the Butter Spokesperson Cookie Questions Chocolate Chip Cookies The Great River Road Nauvoo Wheat-Nut Coffeecake Shrimp à la Creole The Butter Churn and My Beloved Mom Twenty-Nine Cookbooks and Counting—All of Them “Pot Boilers” Cooking in a Church Kitchen (Bring Sharp Knives!) Three-Grain Wild Rice Sunflower Seed Bread Summing It Up
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