Ukrainian Easter Bread
This recipe was brought to Canada by a Ukrainian immigrant over 100 years ago. Rose Bunza’s recipe; contributed by Kathy Toivonen.
Soak 1 level tablespoon of saffron in ¼ cup of warm water and let sit overnight.
Scald 4 cups of milk, and then add:
- ¾ cup sugar
- ¼ cup butter
- 1 teaspoon salt
With a name like “kiwi” we would assume this fruit originates from the picturesque country of New Zealand, but, the kiwi comes from the Yangtze River Valley and Zhejiang Province of northern and eastern China, where it was called Mihou Tao and Yang Tao, or “sunny peach.” The kiwifruit grew
Cranberry Pecan Butter Tarts
By Kathy Toivonen
Preheat oven to 400 degrees F.
In a small saucepan, place the following and heat for 20 seconds on medium heat.
1/3 cup dried cranberries
2 tablespoons orange juice or rum
In a bowl, whisk: 2 eggs ¾ cup honey or corn syrup ½
Controversial, life-changing and versatile— the potato has truly shaped our world.
How exactly did that lovely baked potato sitting on your plate go from a staple of the Andean diet to a world power? Well, the potato has a lot going for it. First, it resides underground. Since it is not dependent on a stalk for production—above ground and exposed—it is quite prolific and can
By Kathy Toivonen
Rice Pudding for Filling
1 cup uncooked short grain white rice
1 cup water (or just enough to cover the rice)
1 tablespoon salt
1 tablespoon butter
Combine above in the top pot of a double boiler. Cook over boiling water from the bottom pot until the water is absorbed by the rice in
The holiday season is now upon us, with more wintery weather, holiday cheer, and tasty treats. No matter what the holiday is, food always seems to be a mainstay of celebrations. Sweet treats are especially important this time of year and many are tied to long held traditions. For many of us, part