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Passing on the culinary secrets of her heritage in twenty-two cookbooks and hundreds of magazine and newspaper contributions, Beatrice Ojakangas has been the voice of Scandinavian cuisine in America for over 20 years. Influenced by her mother's love for the kitchen, Beatrice learned about her culinary heritage and the art of baking from an early age. She further explored these subjects by attending classes at the University of Minnesota and graduated with a degree in home economics. Beatrice has shared her passion for food in nearly every way imaginable: opening a restaurant, teaching cooking classes, hosting a television show, consulting for Pillsbury, and writing numerous cookbooks and articles. Her most recent cookbook, Whole Grain Breads by Machine or Hand, and her new web site, www.beatrice-ojakangas.com, confirm that while Beatrice may be thoroughly grounded in her old-country heritage, she's certainly able to keep up with the times. In the show BAKING WITH JULIA, Beatrice Ojakangas prepares a variety of Danish pastries from dough to fillings.
 Danish Pastry Pockets
Danish Pastry Braid
Traditional Swedish Hardtack
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