This is my yulakaga rising and after it is baked.

Our traditional Norwegian Christmas Bread - Yulakaga!!

2 package yeast - or 2 slight tablespoons
1 cup shortening
1 cup sugar
1 teaspoon salt
2 beaten eggs
1/4 cup warm water
2 cups milk
1/2 teaspoon cardamon
7 cups flour
4 oz citron
8 oz light raisins

Soften yeast in warm water.  Add rest of ingredients, saving 3 cups of flour to mix in later.  Add in more flour while kneading.  Let rise until double.  Punch down and then shape into desired shapes.  Let rise until double.  Bake at 350 degrees until it is cooked through.  Tap on the top, it should sound hallow when cooked.

This may be glazed with 1 egg yolk, 2 tablespoons sugar and 3 tablespoon of water or milk.

    My hubby had a craving for caramel corn.  We looked at the mall - they had some, but for $6.50 -I told him I could make him 10 times that much for $6.50!!

     I made a batch - he wanted to give some away for Christmas.  I made three batches total, and will probably make a couple more before the big day.  I used almonds in one batch, pecans in the last 2 batches.



                     Baked Caramel Corn

6 quarts popped corn

1 cup butter
2 cups brown sugar - I like dark brown
1/2 c corn syrup
1 teaspoon salt


Mix butter,sugar syrup and salt together, bring to a boil, stirring constantly.  If you want to add nuts, add them to this mixture.  Boil for 5 minutes without stirring.

1/2 teaspoon baking soda
1 teaspoon vanilla

Remove from heat and add these - soda and vanilla.  Mix this into popped corn and stir well to coat everything.  I mix it all in a large grocery bag, and clean up isn't bad.

Divide into 2 large pans.  Bake 250 degrees for an hour, stirring it every 15 minutes.

Keep in a tightly covered container.