This recipe is much like an Irish soda bread but does not contain lard or shortening. One old recipe from the 1960s calls for honey, and many suggest molasses, but I love this version, which includes Roger's Golden Syrup. Often these loaves were baked in a Dutch Oven, on top of a stove, in kitchens where there was no oven avai... Continue Reading
The original recipe for this soup was submitted by Claire Lajeunesse-Lewko of Prince Albert, Saskatchewan, and featured in a Canadian Living slow cooker compilation. Step One: In a large bowl, soak 2 cups of dry yellow split peas in 6 cups of cold water, for twelve to twenty-four hours. I do this after my evening meal so tha... Continue Reading
The original recipe for this soup came from one of the Best of Bridge cookbooks. I have made a few changes to the instructions, and I’ve served it hundreds of times. It is delicious hot or cold, and it makes a comforting gift to take to a friend, who is feeling under the weather. The soup is thickened with egg, not flour... Continue Reading
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