Anna Sultana’s Cannoli Cookies, Christmas Ricotta Cookies, Italian Ricotta Cookies, Lemon Ricotta Cookies, Iced Lemon Ricotta Cookies, Orange Ricotta Cookies, Christmas Cookies / Muriel’s Family Christmas Dinner by Margaret Ullrich

Happy New Year!

Traditionally this is a time for family and friends to gather.
And some folks think it’s just dandy to drop in, uninvited and unexpected.
Well.. you were well brought up and you know what’s expected of you as a host.
You have to smile and they have to be fed.


Cookies are always handy to have on hand for these surprise guests.
Cookies are just a bit of food. Just enough, in keeping with the situation.
Like what should they have expected when they didn’t give you any warning?
A complete dinner, from soup to nuts?


Cookies are also fine after a dinner with invited family and friends.
A slice of cake, especially fruitcake, can seem a bit overwhelming after a big meal, but there’s always room for a cookie, or two.


Ricotta cookies fresh from the oven can also be used as shortcake.
In the summer, Ma didn’t ice the cookies, but topped them with sweetened mashed berries and a bit of whipped cream.
For the aunts and uncles she’d add a dash of booze to the fruit and serve them from a different tray.
Yeah, we grabbed a few.

Hints:
For a smooth texture, make sure your ricotta is well-drained in a cheesecloth lined strainer, for at least an hour, and at room temperature before using.


About the Cannoli Cookies…
Save a few chocolate chips and pistachios to press into the tops before baking.


About the Christmas Ricotta Cookies…
These cookies are light, incredibly moist, and stay soft for days.
Use vanilla instead of almond extract for a traditional flavour.
You can add lemon or orange zest to the dough or glaze for extra flavour.
To keep the cookies from spreading, chill the dough for an hour before baking.

Store cookies in an airtight container for 4 to 5 days.
Freeze frosted cookies in layers with parchment between layers up to 3 months.
Let them thaw at room temp before serving.

You can make the dough, chill it overnight, and bake the next day.
Or scoop the dough into balls and freeze them.
Bake straight from frozen with a minute or two added to the baking time.


About the Christmas Cookies…
You can use 1 1/2 teaspoons vanilla, or 1 teaspoon vanilla and 1/2 teaspoon almond extract.

               Cannoli Cookies

Preheat oven to 350° F
Line 3 baking sheets with parchment paper.

Place in a medium bowl
2 1/2 Cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Whisk together.

Place in a large mixer bowl
1/2 Cup unsalted butter, softened
3/4 Cup sugar
Cream for 3 to 4 minutes, until light and fluffy.
Add, one at a time
2 large eggs, at room temperature
Add
1 Cup whole milk ricotta cheese
2 teaspoons vanilla
1 Tablespoon orange zest
Mix just until combined.
Mixing on low speed, gradually add the dry ingredients, mixing just until combined.
With a spatula gently fold in
3/4 Cup mini chocolate chips
1/2 Cup shelled pistachios, chopped
Scoop tablespoon-sized mounds onto the sheet, spacing 2 inches apart.
Bake 12 to 14 minutes, until the edges are lightly golden. Centres should look just underdone.
Cool 5 minutes on sheet, then transfer to a wire rack.

For the chocolate drizzle
Place in a small microwaveable bowl
1/2 Cup dark chocolate chips
Melt and stir until smooth.
Drizzle cookies with melted chocolate.

Dust with
confectioner’s sugar
Top with
chopped pistachios (optional)

About 30 cookies


                                                              Christmas Ricotta Cookies

Preheat oven to 350° F
Line 4 baking sheets with parchment paper.

Place in a medium bowl
4 Cups flour
1 teaspoon salt
1 teaspoon baking soda
Whisk together.

Place in a large mixer bowl
1 Cup butter, softened
2 Cups sugar
Cream until light and fluffy.
Add, one at a time
3 large eggs, at room temperature
Add
15 ounces ricotta cheese
2 teaspoons vanilla (or almond extract)
Mixing on low speed, gradually add the dry ingredients.
Scoop tablespoon-sized mounds onto the sheet, spacing 2 inches apart.
Bake 12 to 15 minutes until edges are golden.
Cool on wire racks.

For the frosting
Place in a medium mixer bowl
1/4 Cup butter, softened
3 to 4 Cups confectioners’ sugar
1/2 teaspoon vanilla
3 to 4 Tablespoon 2% milk
Mix until spreadable.
Frost cooled cookies.
Decorate with Christmas sprinkles immediately and let the frosting set before storing.


                                                              Italian Ricotta Cookies

Preheat oven to 350° F
Line 2 baking sheets with parchment paper.

Place in a medium bowl
2 Cups flour
1 Tablespoon baking powder
1 teaspoon salt
Whisk together.

Place in a large mixer bowl
1/2 Cup unsalted butter, softened
1 Cup sugar
Cream until light and fluffy.
Beat in
1 large egg, at room temperature
Add
8 ounces ricotta cheese
2 Tablespoons vanilla
1/2 teaspoon almond extract (optional)
Beat until the mixture is smooth and well combined.
Mixing on low speed, gradually add the dry ingredients until a soft dough forms.
Scoop tablespoon-sized mounds onto the sheet, spacing 2 inches apart.
Bake for 10 to 12 minutes, or until the edges are lightly golden.
Cool the cookies on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

For the frosting
Place in a small bowl
2 Cups confectioner’s sugar
3 Tablespoons whole milk
1 teaspoon vanilla extract
Mix until smooth. Add more milk if needed.
Dip the cooled cookies in the frosting.
Decorate with Christmas sprinkles immediately and let the frosting set before storing.

About 24 cookies

               Lemon Ricotta Cookies

Preheat oven to 350° F
Line 4 baking sheets with parchment paper.

Place in a medium bowl
2 Cups flour
1/2 teaspoon salt
1 teaspoon baking powder
Whisk together.

Place in a large mixer bowl
1/2 Cup unsalted butter, softened
1 Cup sugar
Cream until light and fluffy.
Add
1 large egg, at room temperature
3/4 Cup ricotta cheese
Zest of 1 lemon
2 Tablespoons lemon juice
1/2 teaspoon vanilla
Beat until smooth and creamy.
Mixing on low speed, gradually add the dry ingredients, mixing just until combined.
Cover the bowl and chill dough in the fridge for 30 minutes.
Scoop and roll dough into golf ball-sized rounds, then roll each in
1/2 Cup confectioner’s sugar, sifted
Place on baking sheet 2 inches apart and bake 12 to 15 minutes, until tops begin to crack.
Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Dust with confectioner’s sugar (optional)

About 42 cookies


                                                              Iced Lemon Ricotta Cookies

Preheat oven to 350° F
Line 2 baking sheets with parchment paper.

Place in a medium bowl
4 Cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
Whisk together.

Place in a large mixer bowl
2 Cups sugar
8 ounces unsalted butter, room temperature
Cream until light and fluffy.
Add, one at a time
2 large eggs, at room temperature
Stir in
16 ounces full-fat ricotta cheese
1 1/2 Tablespoons vanilla
Beat until smooth and creamy.
Mixing on low speed, gradually add the dry ingredients just until combined.
Scoop tablespoon-sized mounds onto the sheet, spacing 2 inches apart. Gently smooth the tops with your fingers.
Bake for 10 to 12 minutes, or until just lightly golden at the edges.
Remove from oven and let cool completely on the sheets.

For the lemon glaze
Place in a small bowl
2 Cups confectioner’s sugar
Zest of 1 large lemon (about 1 1/2 Tablespoons)
Juice of 1 lemon
3 Tablespoons lemon juice or water
Mix until smooth. Add more liquid if needed.
Dip the tops of each cooled cookie and let the glaze set.

About 20 cookies

                 Orange Ricotta Cookies

Preheat oven to 350° F
Line 2 baking sheets with parchment paper.

Place in a medium bowl
1 3/4 Cups flour
1 teaspoon baking powder
1/4 teaspoon salt
                                                               Whisk together.

Place in a large mixer bowl
1/2 Cup + 3 Tablespoons ricotta cheese, at room temperature
1/2 Cup + 1 Tablespoon sugar
2 Tablespoon unsalted butter, softened
Beat until smooth and creamy.
Add
1 large egg, at room temperature
1/2 teaspoon vanilla
1 Tablespoon orange zest
Mix until combined.
Gradually add dry ingredients, mixing just until combined.
Cover and chill dough for at least 1 hour.

Scoop tablespoon-sized mounds onto the sheet, spacing 2 inches apart.
Bake for 12 to 14 minutes, or until bottoms are lightly golden.
Let cool on the sheets for 3 minutes, then transfer to a rack to cool completely.
Glaze or frost, then decorate with Christmas sprinkles immediately.
Let topping set before storing.

For the orange glaze
Place in a small bowl
1 Cup confectioner’s sugar
1 1/2 to 3 teaspoons heavy cream or whole milk
1 1/2 to 3 teaspoons orange juice
Mix until smooth. Add more liquid if needed.

For the cream cheese frosting
Place in a small bowl
1/2 cup cream cheese, softened
2 Tablespoons butter
1 1/4 Cups confectioner’s sugar
1/2 teaspoon vanilla
Mix until smooth.

About 22 cookies

             Christmas Cookies




Preheat oven to 350° F 

Line 2 baking sheets with parchment paper.



Place in a medium bowl

3 Cups flour

1 Tablespoon baking powder

1/2 teaspoon salt

Whisk together.          

 

Place in a large mixer bowl
1 Cup unsalted butter, room temperature
1/2 Cup sugar
Beat until smooth and creamy.
Add
3 large eggs, room temperature
1/2 teaspoon almond or anise extract
Mix until combined.
Mixing on low speed, gradually add the dry ingredients until a soft dough forms.
Cover and chill dough for at least 1 hour.

Scoop tablespoon-sized mounds onto the sheet, spacing 2 inches apart.   
Bake for 9 to 11 minutes, or until bottoms are lightly golden.
Let cool on the sheet for 3 minutes, then transfer to a rack to cool completely.                                                               
                                                                        
For the glaze
Place in a small bowl
2 Cups confectioner’s sugar
1/4 Cup whole milk
1/4 teaspoon almond or anise extract
Mix until smooth.
Dip the tops of cooled cookies.
Decorate with Christmas sprinkles immediately and let the glaze set before storing.

About 24 cookies

                    ~~~

This was a holiday piece I wrote a few years ago for the CKUW radio show ‘2000 & Counting’ when we decided to chat about family holiday dinners. 
Being politically correct - and politically sensitive - was just starting around the turn of the century.
It was and is still a part of menu planning.

The family that eats a holiday dinner together… can still be in for a whole lot of trouble.

My friend Muriel still hasn't recovered from last Christmas.

The poor dear had tried to please everybody. Solomon couldn't have pulled that off. Muriel was willing to go with the flow, but she was caught in a tsunami. Her husband Tom is a simple man with simple tastes. He just wanted a roasted bird with stuffing and cranberry sauce.

He should never have had children.


Their eldest daughter, Donna, keeps up with trends. Muriel had asked Donna to bring the appetizers. Muriel expected their traditional celery sticks with cream cheese, crackers and cheese cubes. Donna waltzed in with an oriental party pack and assorted seafood and chicken wing platters. Something for everyone. Uh, huh.
Tom backed off when he saw the egg rolls. "I don't like Chinese."
Donna said, "I got you BBQ chicken wings."
Ignoring her, Tom said, "They don't serve bread." He went to the kitchen for bread.


Then Betty arrived. Betty lives in a commune and supports the rights of everything and everybody… except those of the hostess. Betty always carried tofu because she never ate dairy products or anything with eyes or eggs. Muriel had prepared a nice salad for Betty. Not good enough.
"Were the pickers paid a decent wage?"
"The lettuce had a union label."
"I only eat organically grown food. Did they use manure."
"We had to scrub the carrots with bleach to get the E coli off."
"Oh... okay."
Tom heard E coli and reached for another slice of bread.


Finally their son Bill arrived with his wife Carol and their children, Krystal and Jason. Bill and Carol had every allergy in the book. Bill also had high cholesterol and Carol had her waistline. They avoided the platters of appetizers and drank the water that they had brought.


Krystal, a tender-hearted child, burst into tears when she saw the chicken wings.
"Oh, those poor birdies. Do you know how they treat chickens, Grandma?"

Muriel figured the birds were better off than she was. They never had to make a holiday dinner for the family. But this was her granddaughter.
"Krystal, dear, these birdies lived in a happy place where they laughed and played and sang songs for a long, long time. Then one day they just went to sleep and, just like butterflies, they turned into chicken wings."
"Oh... okay."
Who says the next generation knows it all?
Tom heard Muriel's tale of the laughing, singing chickens, figured she'd finally lost it, and ate more bread.

Ignored by his elders, Jason gobbled a fistful of seafood appetizers and started wheezing. Muriel packed away the appetizers before her children could start a food fight and led them to the main event.


The table looked like a sailboat regatta that had been designed by Martha Stewart. Every dish had a tiny flag listing all of the ingredients. Muriel did not want to have to call the paramedics again. Krystal cried when she saw the turkey.

When Betty reached for the potatoes, Bill said, "But they have eyes". Betty meant to kick her brother, but got her sister-in-law, Carol, who screamed and kicked back. Muriel yelled at her kids. The holiday dinner was just like always. Damn.


After everyone had eaten what they could, Muriel brought out a carafe of hot cranberry apple cider. This was her gift to herself. Seeing all the different coffees at the supermarket had made her go all whoozie. Whatever happened to plain old coffee, black or with cream? Muriel’s children didn't say a word while visions of cappuccinos, espressos and lattes danced in their heads.


Betty was in charge of the dessert. She had created something that was just what the doctor ordered. No eggs, no cream, no butter, and no taste.
Tom just saw a pumpkin pie and it looked fine. He helped himself to a slice, smiled and thought that Betty was returning to the food of her mother.

But, something tasted... off. Maybe a new spice?
"Betty, what's in this pie," he asked.
"Tofu."
"Geez." Tom reached for the bread.


Jason had wheezed throughout the whole meal.
All in all, it had been just another family holiday get together.


God help Muriel. The holidays are back.

Anna Sultana’s Ricotta Pie, Tart Ricotta Pie, Cannoli Pie with Sugar Cone Crust, Cannoli Cake, Cannoli Cookies / Would Santa Ever Find Me? by Margaret Ullrich

It's December 21st, the first day of winter.
This past week we’ve had two snowstorms, and, with the winds, we had white outs.
The weather was so bad that the buses couldn’t run and they had to shut down the schools.
In Manitoba the ‘first day of winter’ bit just gets an eye roll.
Like, it’s December, put on your toque and get your shovel.

No matter the weather, the holiday season is here.
All together now: Tradition... Tradition...
I know that most of the time everyone just does what they have - or want - to do.
But  the holiday season has rules - I mean, traditions - that must be followed.
Yippee kay yoh kay yay!


My Christmas traditions are Maltese and Italian.
Whether we were visiting Sicilian relative or eating at home we always had Ricotta Pie and fresh - practically made-to-order - Cannoli for Christmas.

Ricotta Pie is very simple to make and can be served for a light brunch any time of the year.

If you’re not Italian, cannoli is a tube-shaped dessert made of fried pastry dough filled with a sweet cheese, usually ricotta, filling.
Traditional Italian bakers fill the tube just before serving to keep the tube crisp.
Leftovers have to be refrigerated.
But after a day the shell gets soft and the cannoli just isn’t as good.
That’s why my mother and aunts started using the filling in pies and cakes and cookies.

If you're not interested in frying pastry dough while everyone is having fun around the tree, these recipes are fine cannoli substitutes.

Merry Christmas!!


Hints:

For a smooth texture, drain ricotta for at least an hour in a cheesecloth lined strainer, and have it at room temperature before using.

The ricotta and cannoli pies and the cannoli cake should be refrigerated.
The cookies will be fine at room temperature.

Traditional Pie Crust:
Place in large bowl
4 Cups flour
1 1/2 Cups cold unsalted butter, cubed
Cut in butter.
Make a well in the centre and add
1 egg, beaten
1/2 Cup ice water
3 Tablespoons sour cream
1 Tablespoon vinegar
1 Tablespoon sugar
1/2 teaspoon salt
Stir together and form into 3 balls.
Roll out 1 ball slightly larger than a 9 inch pie plate.
Gently fit it in, crimp the edges, and trim excess.
Repeat with remaining 2 balls.


About the Cannoli Pie with Sugar Cone Crust…
To make it ahead replace the confectioner’s sugar with one can sweetened condensed milk and freeze overnight.
Let it sit for 15 to 20 minutes before slicing.


                                                     Ricotta Pie                                                              

Have prepared in 9 inch pie plate
1 pie crust

Place in a large bowl
2 Cups whole milk ricotta
Whisk until smooth.
Add
3/4 Cup sugar
3 large eggs
1 teaspoon vanilla
Zest of 1 lemon
1/4 teaspoon salt
Mix until creamy and fully combined.

Preheat oven to 350° F

Pour the filling into the pie crust and smooth the top.
Bake for 50 to 60 minutes, until the centre is set and the top is golden.
Let the pie cool completely on a wire rack.
Refrigerate for at least 2 hours, or overnight.
Just before slicing, dust with
Confectioner’s sugar

                                                     Tart Ricotta Pie

Have prepared in 9 inch pie plate
1 pie crust

Place in a large bowl
1 Cup sugar
4 large eggs
1 Tablespoon vanilla
Whisk together until smooth, about 1 minute.
Add
2 Cups whole milk ricotta
1/4 Cup sour cream
Zest and juice of 1 lemon
Mix until well combined.
Stir in
1/4 Cup flour
Pinch of salt
Mix until no lumps remain.

Preheat oven to 350° F

Pour the filling into the pie crust and smooth the top.
Bake for 45 to 50 minutes, or until set and only slightly jiggly in the centre.
Cool completely at room temperature, then refrigerate for at least 2 (preferably 4) hours.
Before serving, dust top with
1 Tablespoon cinnamon


                                                     Cannoli Pie with Sugar Cone Crust

Preheat oven to 350° F 

Sugar Cone Pie Crust:
Crush 12 sugar cones to get 1 1/2 Cups of 1/4 inch bits and finer crumbs.
Add
4 Tablespoons butter, melted
Combine until blended.
Press crumbs into a 9 inch pie plate.
Bake for 5 minutes. Let cool completely.

Place in a large mixer bowl
2 1/2 Cups heavy cream
Whip to stiff peaks.
For the filling: measure out 2 cups and set aside.
For the topping: place the remainder in a bowl, cover, and refrigerate.

Place in the same large mixer bowl (you don’t need to wash it)
8 ounces mascarpone cheese, room temperature
4 ounces cream cheese, room temperature
Beat for 3 minutes.
Add
1 Cup Confectioner’s sugar
Beat until smooth.
Add
1 Cup ricotta cheese
1 1/2 teaspoon vanilla
1 teaspoon orange zest
1/4 teaspoon cinnamon
Beat 3 minutes.
Gently fold in the 2 Cups of whipped cream.
Pour into the cooled crust and smooth the top.

Whisk into the refrigerated whipped cream
3 Tablespoons Confectioner’s sugar
Pipe whipped cream around the edge of the pie.
Sprinkle with
1/3 Cup mini chocolate chips
1/3 Cup chopped pistachios
Refrigerate for at least 4 hours before serving.

                       Cannoli Cake

Preheat oven to 350° F
Grease and flour three 8 inch round cake pans.

Place in a medium bowl
2 1/2 Cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
Whisk together.


Place in a large mixer bowl
1 Cup unsalted butter, softened
1 3/4 Cups sugar
Cream together until light and fluffy.
Beat in, one at a time
4 large eggs
Add
1 Tablespoon vanilla
Making 3 dry and 2 liquid additions, add
the flour mixture
1 Cup milk
Mix gently, just until combined.
Fold in
1/2 Cup mini chocolate chips
Divide batter evenly among prepared pans.
Bake for 25 to 30 minutes or until a toothpick comes out clean.
Let cool completely.

For the cake’s topping:
Place in a large mixer bowl
2 1/2 Cups heavy cream
Whip to stiff peaks.
Place in a bowl, cover, and refrigerate.

For decorating: (optional)
Place in a small mixer bowl
1/2 Cup heavy cream
Whip to stiff peaks.
Whisk in
1/2 Tablespoon Confectioner’s sugar
Cover and refrigerate.

Cannoli Filling:
Place in the same large mixer bowl (you don’t need to wash it)
1 1/2 Cups ricotta cheese
1 Cup mascarpone cheese
1 Cup Confectioner’s sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
Beat until smooth.
Layer the cake with half of cannoli filling between the layers.
Cover the top and sides with cake's topping whipped cream 

Pipe the cream for decorating around the edge of the cake. (optional)
Sprinkle over the top
1 Cup mini chocolate chips
                                                             

                       Cannoli Cookies

Preheat oven to 350° F
Line 2 baking sheets with parchment paper.

Place in a medium bowl
1 3/4 Cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
Whisk together and set aside.

Place in a large mixer bowl
1/2 Cup unsalted butter, softened
1 Cup sugar
Cream until light and fluffy.
Add
1 Cup whole milk ricotta cheese
1 large egg
1 teaspoon vanilla
Mix until smooth.
Gradually stir in the flour mixture.
Fold in
1 Tablespoon orange zest
3/4 Cup mini chocolate chips
Place tablespoon-sized balls of dough on the baking sheets.
Bake for 12 to 14 minutes, or until the edges are just turning golden.

Place in small microwaveable bowl
1 Cup chocolate chips (your choice of sweetness)
Microwave until just melted.

After cookies have cooled completely, dust with
Confectioner’s sugar
Drizzle with
Melted chocolate
Store them in a tin that’s been lined with wax paper.

                                                                  ~~~

 

In 2004 I wrote this story for our CKUW radio show '2000 & Counting - Older & Wiser'. 

For a while it was our annual tradition.

I got a few e mails asking if I could post the original story. 


Here it is.

If you'd like to try some of the recipes, I've posted many of them. Just copy the name and paste it in the 'looking for a recipe' box.

 

Change follows us from the cradle to the grave. When I was five years old I was hit with a megadose of change. I moved to another town, got a baby sister, got to go to kindergarten and got Santa Claus. 
 


Five years earlier my parents and I had emigrated from Malta to New York and settled in Corona. We didn't have much choice. Five of Pop's brothers and sisters lived in Corona. So, we had to live in Corona, too. 
 


Corona was a little slice of Italy on Long Island. The store clerks were bilingual: English and Italian. The grocery stores in Corona were stocked with Italian necessities. Almost everything in all the other stores had been imported from Italy. 
Corona was where we learned how to be Americans. 
 


Nonni's children, Betty and Angelo, had married two of Pop's siblings, Joe and Helen. So, Nonni was a double Grandma in my family. Since all my grandparents were in Malta, Nonni treated me as a grandchild, too. 
 


Every Christmas Eve we gathered at Uncle Joe and Aunt Betty's home. A whole corner of their living room was filled with Nonni's manger scene. It was not just a shed with Mary, Joseph, three kings and one shepherd standing around Baby Jesus. Nonni had a complete village with houses, trees, hills, paths, ponds and animals. There were people walking around just minding their own business. Some of the figures were really old and we couldn't play with them.

But each year Nonni added something new: a woman carrying a basket of eggs, a farmer carrying a head of cabbage, a man carrying a bundle of wood. Nonni’s manger scene was better than any store window on 5th Avenue in Manhattan.

Dinner was a feast. Fish was traditional: eel for the parents, bluefish for the children. There was also soup, pasta and vegetables, followed by ricotta pie, anise biscotti, pizzelle and cuccidati cookies, strufoli, creamy roasted chestnuts and torrone candy. My favourite was the huge golden mound of strufoli: tiny doughnut balls covered with honey and multi-coloured sprinkles. 

After dinner we played games and our parents talked until it was time to walk to the Midnight Mass at St. Leo's. After Mass we returned to Uncle Joe's for some panettone, a holiday bread made with butter, raisins, almonds and citron. 



Then Nonni would tell us to look at the manger scene for the surprise. The blessed Bambino, Baby Jesus, had suddenly appeared!



Christmas Eve was a wonderful night. But the big day for us children was January sixth. The night before we had hung our stockings and waited for La Befana to bring us toys. 



La Befana was a little old lady who had been sweeping her house when the Wise Men knocked on her door. They were looking for Baby Jesus and asked La Befana for directions. Then they invited La Befana to join them. 

The old woman refused, saying she had work to do. 
 


When it was dark, a great light and angels appeared in the sky. La Befana realized that the Wise Men weren't kidding about somebody special being born that night. Broom in hand, La Befana tried to catch up with the Wise Men. She never found them or Baby Jesus. 

Every year she searches for Baby Jesus and leaves presents for good little boys and girls. 




La Befana took care of me for four years. Then we moved to College Point so we could live closer to Lily Tulip where Pop worked. Then it was time for my sister to be born. While Ma was in the hospital I stayed with Aunt Betty, Uncle Joe and their two daughters. It was nice living in Corona again. The next day, Nonni took me to the local 5 and 10 and gave me a quarter. 
 


"Buy for sister."

I didn't know what a baby sister would want. I liked westerns, so I grabbed a toy gun. 

"No. Buy a rattle." 

A rattle? That sounded boring, but I bought a pink plastic rattle. 
 


In those days children were not allowed to visit anyone in the hospital. When Aunt Betty visited Ma, she gave the rattle to my new sister. I waited outside the hospital and waved to the window of Ma's room. When Aunt Betty returned she had a gift from my new sister for me. Three pieces of chocolate. 


Well, wasn't that nice of her. Not as nice as a toy gun, but maybe that was all she could get from where she'd been. 
 




After Rose was born we didn't go to Corona as often. It was easier to walk to the local church instead of driving to St. Leo's. I missed seeing my family. 



That September I started kindergarten in St. Fidelis School. Some of the good sisters had wanted to travel and meet exotic heathens in far away places. Well, they almost got their wish. I was the first Maltese child they'd ever seen. College Point had been settled by Irish and German families. It was time for me to learn about America through their eyes. 
 


As Christmas approached, the windows of the German bakeries were filled with the most beautiful cookies I'd ever seen. They were in all kinds of shapes: stars, angels, animals and wreaths. They were decorated with coconut, jam, icing and tiny silver balls. 

Some of my classmates brought in samples of their mothers' baking. I brought some biscotti. My friends were polite and tasted the dry, double-baked bread. Then we ate the lebkuchen, pfeffernuesse, zimtsterne, and jam filled spitzbuben. The stollen reminded me of panettone. 
 


I thought a German Christmas was delicious. I planned to eat German and Italian holiday food every Christmas for the rest of my life. 
 


We helped Sister decorate the Christmas tree with sugar cookies which had been twisted into figure eights. Then Sister told us to gather around her. She was going to read us a story. Sister showed us the picture of Santa Claus and his eight reindeer. My friends were delighted. 



I was confused. 
 


I had never heard any of this before. Santa was supposed to slide down a chimney and land in a fireplace. 

We didn't have a fireplace. We had a huge, oil-burning furnace in the basement. Ma hung our stockings, along with all the other wet laundry, on a clothesline near the furnace. It made awful noises and had fire in it. If Santa landed in the furnace he'd fry like a strufoli. That would end Christmas forever. I didn't think Santa would take such a risk for a total stranger. The lovely cookies felt like lead in my stomach.



Sister talked about Santa checking his list of good little girls and boys. 

Santa had a list? I knew we were on the Registered Aliens list. Every January the TV reminded Ma to fill out green cards so we wouldn't go to jail or Malta. How could I get on Santa's list? Could Santa get my name from the Alien list? Did I need to fill out another card? 
 


The afternoon went from bad to worse. Sister told us we could put our letters to Santa in the special mailbox in the classroom. A letter? What language did Santa speak? He'd never heard from me. I wasn't on his list. What could I say? 
 


"Hi, you don't know me, but I'd like some toys." I'd never written a letter to La Befana. She just gave me toys. Would Santa shoot La Befana if she came to College Point? Oh, boy… I was in big trouble. 
 


In kindergarten we learned about God the Father, about how we should pray to Him and tell Him what we needed. I didn't need another Father. I figured if my Pop was always busy working, this guy who took care of everything in the whole wide world would really never have time for me. 



I needed a Grandma.
 


The next time we went to Corona I told Nonni about Santa Claus and that he was in charge of Christmas in College Point. Nonni listened patiently as I explained the rules. 

She repeated the main points: "Santa Claus. A letter."

I nodded. 

"I fix. I write letter to Befana. She give to Santa. No hard feelings. Christmas come." 
 


I had my doubts. Nonni had never been to College Point. Maybe nobody ever had to change from La Befana to Santa Claus. Maybe Christmas was lost forever, like some of the packages we never got from Malta.
 


On Christmas Eve we all gathered at Uncle Joe and Aunt Betty's home in Corona. We had the Christmas Eve dinner. Then we went to St. Leo's for the Midnight Mass. Everything was familiar. Latin and Italian. Why couldn't we have stayed there? 



When we were leaving the church I saw a pale cloud in the sky. It looked long and thin, with a sort of lump on one end. For a moment I thought it looked like Santa and his sleigh with eight tiny reindeer. I kept looking at that cloud. It followed us from the church to Uncle Joe's house, where we had panettone.  

When we left, the cloud was still there. I watched from the car. The cloud followed us from Corona to College Point. 
 


I never noticed clouds before. Did clouds always follow people from one town to another? Was it really a cloud? Sister had told us that Santa had millions of helpers, tiny people called elves. Could it have been an elf picking up the letter from La Befana?
 


Christmas morning, Pop was eating breakfast while Ma was cleaning Rose. Ma sent me to the basement to get some dry diapers that were hanging by the furnace. Being a big sister wasn't much fun. I pulled down two diapers. Then I noticed some lumps by the furnace. I thought some clothes had fallen off the line. I walked toward the furnace. 


 
But the lumps weren't clothes.  


They were boxes. 

They were wrapped. 

They were presents! 

They were for me!!



Santa had found me.

Cookies: Fruitcake Shortbread, Shortbread, Chocolate Chip and Toffee Shortbread, Chocolate Chip, Thumbprint, Italian Almond Paste, Raisin Oatmeal, Toffee Doodle, White Chocolate Cranberry / Oh, Christmas Tree! by Margaret Ullrich

Fruitcake Shortbread

Years ago Paul and I would go and chop down a tree as part of our our Christmas celebration.

It didn’t matter how cold it got.
And in Manitoba it can get REALLY cold.
We’re talking -40, which is the same in both Celsius and Fahrenheit.
December in Manitoba is the great equalizer.


Okay… we’re not in our 20s, 30s or 40s anymore.
Neither are our friends.
We bought a fake tree around the time we celebrated our half century birthdays.
Who needs a ‘Silver Alert’ sent out for idiot seniors who got lost in the woods while looking for a tree?
Who would search for idiot seniors lost in the woods looking for a tree?

Well, we’re Winnipeggers, so we had to come up with something else to keep ourselves super busy during the holidays.
We now do Christmas Cookie Exchanges.

We stay nice and toasty warm by our ovens and work like slaves for the holidays.
Hell, by the third batch we’re sweating like pigs.
We bake a ton of cookies, trade them, then have a new ton of cookies.
Ho… Ho… Ho…! Happy Holidays!!

Hints:

About the Fruitcake Shortbread Cookies…
It is important that your butter is soft and not cold.
If the dough is dry, you can add some milk, a teaspoon at a time, to bring it together.
Don't add too much milk. The dough will come together if your butter is soft.

Longer baking will create a crisper cookie; shorter time makes a soft, buttery cookie


About the Shortbread Cookies…
Store in an airtight container at room temperature for 7 days.
They will stay in the fridge for 10 days. You can also freeze shortbread cookies.


About the Chocolate Chip and Toffee Shortbread Cookies…
Store in an airtight container at room temperature for up to 3 days.
These make perfect ice cream sandwich cookies.


About the Chocolate Chip Cookies…
Softened butter and warm eggs help create a smooth batter.
For thicker, chewier cookies, refrigerate dough for 30 minutes before baking.
Take cookies out while their centres are still slightly underdone.

Add 1/2 teaspoon cinnamon or nutmeg for warm, aromatic notes.
Stir in peanut butter, chopped walnuts, pecans, or macadamia nuts for extra crunch.


About the Thumbprint Cookies…
Use a variety of jams and jellies - raspberry or strawberry, apricot, grape - for colour.
If your jam is thick, microwave it for 10 seconds.


About the Italian Almond Paste Cookies …
Almond paste is less sweet, and is typically used to make marzipan, as a baking ingredient and as a filling in a variety of pastries.
Marzipan is made from almond flour, sugar, and sometimes egg whites and syrup. It is used to make candy or cake decorations. You may be able to adjust the recipe to use less sugar and use marzipan in place of almond paste.

Store the cookies in a tin that is lined with parchment.


About the Toffee Doodle Cookies…
Starbuck’s Toffeedoodle Cookies, a variation of cinnamon sugar snickerdoodle cookies, is the inspiration for this recipe.
Add an extra caramel flavour to the cookies by browning the butter first.

Store cooled cookies in an airtight container at room temperature for up to 5 days. You can freeze them for up to 3 months. Thaw at room temperature for a couple hours until soft.


About the White Chocolate Cranberry Bars…
These bars were inspired by Starbuck’s Cranberry Bliss Bars.

If you don’t have orange zest add 1 teaspoon orange extract to the cookie and 1/4 teaspoon to the frosting.
Powdered sugar is also known as 10x sugar. Confectioner's sugar has a starch, like cornstarch, added to prevent clumping.

Store bars in an airtight container in the fridge for up to 5 days, or flash freeze them, then stack with parchment paper between, then freeze for up to 3 months. Thaw in the fridge overnight, or for a few hours, before serving.


                                                    Fruitcake Shortbread Cookies

Line 2 cookie sheets with parchment paper.

Place in a large mixer bowl
1 Cup unsalted butter, at room temperature
1/2 Cup sugar
Cream together until light and fluffy, scraping down the sides of the bowl.
Add
1 teaspoon rum extract (or vanilla or almond extract)
Beat in.
With the mixer on low, add 1/4 Cup at a time
2 Cups flour
Scraping down the sides of the bowl, beat until the dough comes together.
Add
1 Cup finely diced fruitcake mixed fruit
Stir until the fruit is blended in.

Turn the dough out onto plastic wrap and form it into a log, about 9 or 10 inches long.
Wrap it in the plastic and smooth it into a smooth tube, twisting the ends tightly to secure.
Chill for at least 2 hours, or overnight.

Have on hand
Coarse sugar (optional)

Preheat oven to 350° F

Slice the tube of dough into 1/3 inch slices.
Roll edges in course sugar, then place slices on the cookie sheet, 2 inches apart.
Bake for 10 minutes. They may seem soft, but they will firm up as they cool.
Let them cool on pan for a few minutes.
While they are warm, sprinkle the cookies with coarse sugar, if using.
Transfer to cooling rack to cool completely.


                                                    Shortbread Cookies

Line 2 cookie sheets with parchment paper.

Sift together into a medium bowl
1/2 Cup cornstarch
1/2 Cup confectioners’ sugar
Add
1 Cup flour
Whisk in until well combined.
Add
3/4 Cup salted butter at room temperature
Using forks, mix in butter to form a soft dough.
Using a 1 tablespoon scoop, measure out dough, roll between hands to create smooth, round balls. Place on prepared baking sheet at least 2 inches apart.

Preheat oven to 325 °F

Using the tines of a fork, gently press the cookies.
Add sprinkles to the tops of each cookie. (optional)

Bake for 15 to 18 minutes, or until the edges are starting to brown.
Remove from oven and allow to cook on the sheet for 5 minutes then transfer to a wire rack to cook completely.


                                                    Chocolate Chip and Toffee Shortbread Cookies

Line 2 cookie sheets with parchment paper.

Place in a large mixer bowl
1 Cup salted butter, softened
1/2 Cup confectioners' sugar
Cream until light and fluffy.
Beat in
2 teaspoons vanilla extract
With the mixer on low, add 1/4 Cup at a time
2 Cups flour
Mix just until a soft dough forms.
Fold in
1 Cup mini chocolate morsels
1/2 Cup toffee pieces

Using a 1 tablespoon scoop, measure out dough, roll between hands to create smooth, round balls. Place on prepared baking sheet at least 2 inches apart.
Lightly flatten each ball. Chill for 5 to 10 minutes if your kitchen is warm.

Preheat oven to 350° F 

Bake for 12 to 14 minutes, until firm and lightly golden around the edges.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cook completely.


                                                    Chocolate Chip Cookies

Line 2 cookie sheets with parchment paper.

Place in a medium bowl
2 1/4 Cups flour
1 teaspoon baking soda
1 teaspoon salt
Stir together, then set aside.

Place in a large mixer bowl
1 Cup unsalted butter, softened
3/4 Cup sugar
3/4 Cup brown sugar
Cream until light and fluffy.
Beat in one at a time
2 large eggs
Blend in
2 teaspoons vanilla extract
With the mixer on low, add 1/4 Cup at a time, the dry ingredients.
Stir gently until just combined. Do not over mix.
Fold in, making sure they’re evenly distributed throughout the dough
2 Cups chocolate chips (semi-sweet, milk or dark chocolate or a mixture)

Using a 1 tablespoon scoop, measure out dough, roll between hands to create smooth, round balls. Place on prepared baking sheet at least 2 inches apart.

Preheat oven to 375° F 

Bake for 9 to 11 minutes, or until the edges are golden brown but the centres are soft.
Remove from oven.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Makes 24 Cookies


                                                    Thumbprint Cookies

Line 2 cookie sheets with parchment paper.

Place in a large mixer bowl
1 1/2 Cup brown sugar
1/2 Cup margarine
Cream together.
Add
1 large egg
Beat together.
Add
1/2 Cup boiling water
1 teaspoon baking soda
                                                               Stir together.
Add
1 Tablespoon vanilla
Stir together.
With the mixer on low, add 1/4 Cup at a time
2 Cups flour
Place on floured surface, then knead, adding gradually
1 to 1 1/4 Cups flour

Using a 1 tablespoon scoop, measure out dough, roll between hands to create smooth, round balls. Place on prepared baking sheet at least 2 inches apart.
Make an indent with your thumb in the centre of each cookie. Fill the thumb print with jam or jelly.

Preheat oven to 350° F

Bake for 8 to 10 minutes. Remove from oven.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cook completely.


                                                    Italian Almond Paste Cookies

Line 2 cookie sheets with parchment paper.

Have on hand
1/2 Cup sliced almonds

Break into small pieces and place in a large bowl
1 (8 oz) tube almond paste (not marzipan)
Add
3/4 Cup sugar
1/4 Cup powdered sugar
Mix until crumbly.

Place in a small bowl
2 large egg whites
1/4 teaspoon almond extract
1/4 teaspoon salt
Beat until frothy.
Add the wet mixture to the dry and stir until a sticky dough forms.
Using a 1 tablespoon scoop, measure out dough, roll between hands to create smooth, round balls. Place on prepared baking sheet, gently flatten, and press a few almond slices on top.

Preheat oven to 325° F

Bake for 18 to 20 minutes, until edges are lightly golden and tops are just set.
Cool completely, then dust generously with powdered sugar.
Makes 20 cookies


                                                    Raisin Oatmeal Cookies

Lightly grease 2 baking sheets.

Place in medium bowl
1 1/2 Cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cloves
Stir to combine.

Place in large mixer bowl
3/4 Cup margarine
1 1/2 Cups brown sugar, packed
Beat to combine then beat in
2 large eggs
1 teaspoon vanilla
Gradually add
flour mixture
1 3/4 Cups old-fashioned oats
2 Cups Thompson raisins
Stir well to combine.

Preheat oven to 375º F

Drop spoonfuls of dough about 2 inches apart.
Bake 8 to 9 minutes, then cool on wire rack.
Makes 3 dozen cookies


                                                    Toffee Doodle Cookies

Line 2 cookie sheets with parchment paper.

Sift together into medium bowl
3 Cups flour
1 teaspoon cinnamon
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt

Combine in an 8 inch square pan
1/4 Cup sugar
2 teaspoons cinnamon

Place in a large mixer bowl
3/4 Cup unsalted butter
1 1/2 Cups sugar
Cream together until light and fluffy.
Add
2 large eggs
1 teaspoon vanilla extract
Mix until combined.
With the mixer on low, add 1/4 Cup at a time the flour mixture.
Stir in
1 Cup toffee bits

Using a 1 tablespoon scoop, measure out dough, roll between hands to create smooth, round balls.
Roll the balls in the cinnamon sugar to coat, then place on baking sheet at least 2 inches apart.
Lightly flatten each ball. Chill for 5 to 10 minutes if your kitchen is warm.

Preheat oven to 375° F

Bake the cookies until the edges look golden brown.
Remove from oven and leave the cookies on the pan for about 5 minutes.
Transfer the cookies to a wire rack to cool completely.
Makes 25 to 30 cookies

                                                    White Chocolate Cranberry Bars

Line a 9×13 pan with parchment paper letting some hang outside of pan.
Lightly grease with nonstick spray.

For the Bars:
Place in a medium bowl
2 cups all purpose flour
1 Tablespoon cornstarch
1 teaspoon orange zest
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
Stir together, then set aside.

Place in a large mixer bowl
1 1/2 cups brown sugar
1 Cup unsalted butter, softened
Cream until light and fluffy.
Beat in, one at a time
2 large eggs
Blend in
2 teaspoons vanilla extract
With the mixer on low, add 1/4 Cup at a time, the dry ingredients.
Stir gently until you have a soft cookie dough.
Fold in, making sure they’re evenly distributed throughout the dough
1 Cup dried cranberries
1/2 Cup white chocolate baking chips
Turn the batter into the prepared pan, press dough to the edges, and smooth top.

Preheat oven to 350° F  

Bake for 15 to 22 minutes, until the top is golden.
Remove pan from oven, place on a wire rack and let cool completely.
Using the parchment paper, lift the cookie out of the pan and place on cutting board.

For the Frosting:
Place in a medium mixer bowl
8 oz block cream cheese, softened
1/4 Cup unsalted butter, softened
Cream together until smooth.
Add
1 1/2 Cups powdered sugar
1/2 teaspoon vanilla extract
Mix until the frosting is fluffy.
Spread the frosting evenly over the top of the cooled cookie base.

For Topping the Bars:
Sprinkle over the top of the base
1/2 Cup dried cranberries
1 teaspoon orange zest

Place in a small microwave safe bowl
1/2 Cup white chocolate chips
1/2 teaspoon coconut or vegetable oil (optional)
Microwave in 10 second increments, stirring after each, until you can stir it smooth. Pour into a ziplock bag and snip off a corner.
Drizzle over the top of the base. 
Let the base sit until the frosting is set.
Slice the base in strips, then in squares, and then cut each diagonally to make triangles.

                                                    ~~~

For another broadcast of our CKUW radio program ‘2000 & Counting’ we planned to reminisce about when we had gone out into the woods to chop down a Christmas tree.
Yes, this was, and is, a popular Winnipeg Christmas tradition.
And, yes, in Manitoba it can get cold enough to make trees brittle!

God, it was cold.

I didn't know it could get that cold.
I didn't know I'd ever be stupid enough to be outdoors in that kind of cold.
I didn't know I'd been stupid enough to marry someone stupid enough to work with people stupid enough to be out in that kind of cold.

It was December in Winnipeg.

Paul and I had grown up in New York City. There people went to an empty parking lot where the trees had magically appeared, like the pre-wrapped ground beef at the local supermarket. No questions asked. No one wanted to get too personal with an ornament that would be out with the trash in a matter of weeks.

At the New York parking lot we'd browse, find a tree we liked and switch the price tag with the cheaper tree which no one liked. Then we'd carry the tree to the clerk, who gave us the fish eye as he noticed the fullness of such a "good find", sighed and took our money. The whole deal was done in ten minutes. Another Christmas had begun.

Apparently, that isn't good enough for Winnipeggers.
Oh, no, they have to get down and dirty with their holiday bushes.


I'll never forget how happy Paul was when he came home and told me we'd been invited to join his co-workers, a group of Winnipeggers, for a real, old-fashioned Christmas experience. If I'd had a clue I'd have realized that giving birth in a barn, unaided, would've been an easier old-fashioned Christmas experience.
We were going to chop down a real Christmas tree, just like our ancestors.

Well, my parents are from Malta, a sunny Mediterranean island. It just wasn't in my genes to know how to dress for a freezing, miserable, forced march through a blizzard-hit forest. The windchill - which I still didn't understand - was in the "exposed skin can freeze in 2 minutes" range.

That didn't sound good, so I said, "Thanks, but no thanks."


Somehow Paul convinced me that his entire future career prospects, our unborn children's college fund, our grandchildren's lives and our golden years' security and comfort would all go up in smoke if I didn't join in the mighty tree hunt.

His Jewish co-workers were going. Everybody, even that ditzy receptionist who always dressed like a showgirl wannabe with skirts up to there, was going.

So, we were going.


God, it was cold.

I thought I had dressed warmly.
That fink, the ditzy receptionist, showed up looking like the Michelin Man. She was ready to march to the North Pole for the perfect tree, if necessary. So were the three other women co-workers. The other wives - who all knew better - had begged off. One was even pregnant. Or so she said.

I was alone with four career women who were full of the 1970s "I am woman, hear me roar" career fever. While they talked shop I felt as welcome as a lump of coal in a kid’s Christmas stocking.

The Jewish co-workers - who I had hoped would keep the tree hunt frenzy within limits - had turned into lumberjacks. They were also ready to march to the North Pole for the perfect tree, if necessary.

After walking five minutes I couldn't feel my toes. We hadn't even gotten out of the parking lot. I was doomed.

I didn't know it could get that cold.
We marched. Finally, someone approved of a tree. The men chopped. The tree crashed. The branches that hit the ground broke off the tree.

I said, "The bare side could be placed against a wall."

The heat from their glares should have restored my circulation. It didn't. We marched. Someone approved of another tree. The men chopped. The tree crashed. It broke.


God, it was cold.

We were doomed to spend all day wandering like Flying Dutchmen on a quest to find the perfect unbreakable tree. The lot was littered with other broken felled trees. Some trees had landed across their comrades in a criss-cross pattern that looked like a cradle.
A cradle, something soft, something to receive and hold...

Hold it… something to catch a damn tree!

Dripping snot and tears had frozen my mouth shut. If I'd had the equipment I would've written my idea in the snow. I slapped my face trying to restore circulation to my lower jaw. Finally my lips parted. I clutched Paul's arm.

"Cradle... tree... cradle," I mumbled and criss-crossed my arms.

The women thought I was pregnant and wanted a homemade cradle. Thank God, months of marriage, misery and love had united Paul's mind to mine. Months of marriage had also taught us that Paul was no carpenter. He knew the homemade cradle idea was bunk. Paul caught on to my pantomime and told the others of my plan.

Someone approved of another tree. It could land on four broken trees. The men chopped. The tree landed on its fallen comrades. It survived.
We marched. Someone approved of another tree. It, too, survived.

Christmas was saved.


God, it was cold.

I didn't know it could get that cold.
I couldn't believe it.
Some fool was planning the next year's tree chopping expedition.

Anna Sultana’s Raisin-Filled Cookies, Honey Bun Cake and Sugarplums / Would Santa Ever Find Me? by Margaret Ullrich

Happy Holidays, everyone.
  Wishing you and yours 

a Christmas filled with all you hold dear!

Thank you for visiting ~

Margaret

 

Well, good for us, we’ve made it!
Here we are, at the start of the Christmas weekend!

It's time to relax, set aside the plans we didn’t achieve - there’s always next year - and accept this year’s celebration for what it is.
It will be special in its own way, it will have its good and bad moments - just as every Christmas always has had - and for that we can be grateful.

Even with the problems in the supply chain we’ve managed.
Maybe even learned a new recipe or two that have become family favourites.
Honey, molasses and jam are good for adding sweetness.
No need to miss recipes that depended on sugar.

Another way to avoid the sugar bowl is to use a cake mix.
They’ve already added the sugar, saving you the bother.
And who needs sugar when you have dried fruits in your cupboard?
Don't let dried apricots and prunes, raisins and dates go to waste.
Let the kiddies have their own ‘visions of sugarplums’ dancing in their heads.

Some Christmas trivia… 

The sugar plums mentioned in Clement Clark Moore’s poem Twas the Night Before Christmas and enjoyed in The Nutcracker were coriander seeds coated with sugar, formed into an oval shape and allowed to harden.

Hints:

About the Raisin-Filled Cookies…
For a thicker filling use less water.
if you prefer, or have a bag in your kitchen, use dates or figs.

About the Honey Bun Cake…
If you have pudding in the mix cake mix use 2 large eggs and add 4 Tablespoons water.

Store leftovers in a cool place or refrigerated. It can be microwaved.  

About the Sugarplums…
You can substitute other dried fruits, nuts, and preserves. Use what you have.
Add a teaspoon of cinnamon for sweetness and a pinch of ground cloves for spice. For the adults add a teaspoon of brandy - real or extract.

Stored in an airtight container they last up to a month.
Place waxed paper between the layers so they won’t stick together.

 

   

                        Raisin-Filled Cookies

Makes about 3 dozen

For Filling
Place in a medium sized pot
2 Cups raisins
1/4 to 2/3 Cup sugar
2/3 Cup water
Stirring occasionally, cook over medium heat 10 to 15 minutes, until thick.
Remove from heat and stir in
1 Tablespoon lemon juice
1 Tablespoon butter
Let cool while preparing the dough.

For Dough
Sift into a medium bowl
3 Cups flour
1 Tablespoon baking powder
1/4 teaspoon salt

Stir together in a measuring cup
1/3 Cup milk
2 teaspoons vanilla extract

Place in a large mixer bowl
1 Cup sugar
1 Cup butter
Cream together until fluffy.
Add
1 large egg
Mix well.
Making 3 dry and 2 liquid additions, add the flour mixture and the milk mixture.
Roll out the dough to 1/8 inch thickness and cut into rounds with a biscuit cutter or a glass.

Preheat oven to 350° F

Place a teaspoonful of filling on the centre of a round.

Cover it with another round and press edges together.
Bake for 10 to 15 minutes, or until golden brown.
Remove to rack to cool.


                        Honey Bun Cake

Grease a 9 x 13 baking pan

For Topping
Place in a medium bowl
1 Cup pecan or walnut pieces
1 Cup sugar (white or brown)
2 teaspoons cinnamon
Stir together.

For Cake
Place in a large mixer bowl
1 box yellow cake mix (not pudding in the mix)
3/4 Cup butter, melted (1 1/2 sticks)
4 large eggs
1 Cup buttermilk
1 teaspoon almond extract
Beat at medium speed until just blended.
Pour the cake batter into the prepared baking pan.

Preheat oven to 350° F

Sprinkle topping over cake batter.
Using a knife gently swirl topping into cake batter.
Bake for 35 to 40 minutes.
Be sure to let it cool before adding the icing.

For Icing
Place in a medium bowl
1 1/2 Cups confectioners’ sugar
1 teaspoon vanilla extract
3 to 5 Tablespoons milk, depending on how thick you want it for pouring
Mix together and drizzle over cake.


                        Sugarplums

Place in a food processor or blender
1 Cup pitted dates, chopped
1/2 Cup raisins
1/2 Cup pitted prunes, chopped
1/2 Cup currants or dried cranberries
1 Cup walnuts, coarsely chopped
Grind together for a minute, then pulse the mixture a few times.
Add
2 Tablespoons cherry preserves
Pulse a few more times until the mixture begins to come together.
Keep the fruit a bit coarse. Do not over process it into a paste.
Add
1/2 to 3/4 Cup confectioners' sugar
You want enough to thicken, but leaving the fruit moist enough to form a ball.

Wet your hands to prevent sticking and form mixture into 1 inch balls.
Place balls on a rack to dry for 24 hours.
Before serving roll balls in white sugar. (optional)

                                                            ~~~
In 2004 I wrote this story and read it on our CKUW radio show '2000 & Counting - Older & Wiser'. For a few years it was an annual tradition for ‘2000 & Counting’ and for ‘Better Than Chocolate’. I got a few e mails asking if I could post the original story.
Here it is… Merry Christmas!

Change follows us from the cradle to the grave. When I was five years old I was hit with a megadose of change - I moved to another town, got a baby sister, got to go to kindergarten and got Santa Claus.
    
Five years earlier my parents and I had emigrated from Malta to New York and settled in Corona. We didn't have much choice. Five of Pop's brothers and sisters lived in Corona. So, we had to live in Corona, too. 
    
Corona was a little slice of Italy on Long Island. The store clerks were bilingual: English and Italian. The grocery stores in Corona were stocked with Italian necessities. Almost everything in all the other stores had been imported from Italy. 
Corona was where we learned how to be Americans. 
    
Nonni's children, Betty and Angelo, had married two of Pop's siblings, Joe and Helen. So, Nonni was a double Grandma in my family. Since all my grandparents were in Malta, Nonni treated me as a grandchild, too.     
    
Every Christmas Eve we gathered at Uncle Joe and Aunt Betty's home. A whole corner of their living room was filled with Nonni's manger scene. It was not just a shed with Mary, Joseph, three kings and one shepherd standing around Baby Jesus. Nonni had a complete village with houses, trees, hills, paths, ponds and animals. There were people walking around just minding their own business. Some of the figures were really old and we couldn't play with them. But each year Nonni added something new: a woman carrying a basket of eggs, a farmer carrying a head of cabbage, a man carrying a bundle of wood. Nonni’s manger scene was better than any store window on 5th Avenue in Manhattan.
    
Dinner was a feast. Fish was traditional - eel for the parents, bluefish for the children. There was also soup, pasta and vegetables, followed by ricotta pie, anise biscotti, pizzelle and cuccidati cookies, strufoli, creamy roasted chestnuts and torrone candy. My favourite was the huge golden mound of strufoli: tiny doughnut balls covered with honey and multi-coloured sprinkles. After dinner we played games and our parents talked until it was time to walk to the Midnight Mass at St. Leo's. After Mass we returned to Uncle Joe's for some panettone, a holiday bread made with butter, raisins, almonds and citron.

Then Nonni would tell us to look at the manger scene for the surprise. The blessed Bambino, Baby Jesus, had suddenly appeared!
    
Christmas Eve was a wonderful night. But the big day for us children was January sixth. The night before we had hung our stockings and waited for La Befana to bring us toys. 
    

For those unfamiliar with the story, La Befana was a little old lady who had been sweeping her house when the Wise Men knocked on her door. They were looking for Baby Jesus and asked La Befana for directions. They then invited La Befana to join them. The old woman refused, saying she had work to do.
    
When it was dark, a great light and angels appeared in the sky. La Befana realized that the Wise Men weren't kidding about somebody special being born that night. Broom in hand, La Befana tried to catch up with the Wise Men. She never found them or Baby Jesus. Every year she searches for Baby Jesus and leaves presents for good little boys and girls. 
    

La Befana took care of me for four years. Then we moved to College Point so we could live closer to Lily Tulip where Pop worked. Then it was time for my sister to be born. While Ma was in the hospital I stayed with Aunt Betty, Uncle Joe and their daughters, MaryAnn and Carol Lynn. It was nice living in Corona again. The next day, Nonni diNoto took me to the local 5 and 10 and gave me a quarter.      
"Buy for sister."       
I didn't have any idea what a baby sister would want. I liked westerns, so I grabbed a toy gun.      
"No. Buy a rattle."    
A rattle? That sounded boring, but I bought a pink plastic rattle. 
    
In those days children were not allowed to visit anyone in the hospital. When Aunt Betty visited Ma, she gave the rattle to my new sister. I waited outside the hospital and waved to the window of Ma's room. When Aunt Betty returned she had a gift from my new sister for me: three pieces of chocolate. 
    
Well, wasn't that nice of her. Not as nice as a toy gun, but maybe that was all she could get from where she'd been.   
    

After Rose was born we didn't go to Corona as often. It was easier to walk to the local church instead of driving to St. Leo's. I missed seeing my family. 
    
That September I started kindergarten in St. Fidelis School. Some of the good sisters had wanted to travel and meet exotic heathens in far away places. Well, they almost got their wish. I was the first Maltese child they'd ever seen. College Point had been settled by Irish and German families. It was time for me to learn about America through their eyes. 
    
As Christmas approached, the windows of the German bakeries were filled with the most beautiful cookies I'd ever seen. They were in all kinds of shapes: stars, angels, animals and wreaths. They were decorated with coconut, jam, icing and tiny silver balls. Some of my classmates brought in samples of their mothers' baking. I brought some biscotti. My friends were polite and tasted the dry, double-baked bread. Then we ate the lebkuchen, pfeffernuesse, zimtsterne, and jam filled spitzbuben. The stollen reminded me of panettone. I thought a German Christmas was delicious. I planned to eat German and Italian holiday food every Christmas for the rest of my life.

We helped Sister decorate the Christmas tree with sugar cookies which had been twisted into figure eights. Then Sister told us to gather around her. She was going to read us a story. Sister showed us the picture of Santa Claus and his eight reindeer. My friends were delighted.
    
I was confused. 
    
I had never heard any of this before. Santa was supposed to slide down a chimney and land in a fireplace. We didn't have a fireplace. We had a huge, oil-burning furnace in the basement. Ma hung our stockings, along with all the other wet laundry, on a clothesline near the furnace. It made awful noises and had fire in it. If Santa landed in it he'd fry like a strufoli. That would end Christmas forever. I didn't think Santa would take such a risk for a total stranger. The lovely cookies felt like lead in my stomach.
    
Sister talked about Santa checking his list of good little girls and boys. Santa had a list? I knew we were on the Registered Aliens list. Every January the TV reminded Ma to fill out green cards so we wouldn't go to jail or Malta. How could I get on Santa's list? Could Santa get my name from the Aliens list? Did I need to fill out another card? 
    
The afternoon went from bad to worse. Sister told us we could put our letters to Santa in the special mailbox in the classroom. A letter? What language did Santa speak? He'd never heard from me. I wasn't on his list. What could I say? 
    
"Hi, you don't know me, but I'd like some toys." I'd never written a letter to La Befana. She just gave me toys. Would Santa shoot La Befana if she came to College Point? Oh, boy… I was in big trouble.    
    
In kindergarten we learned about God the Father, about how we should pray to Him and tell Him what we needed. I didn't need another Father. I figured if my Pop was always busy working, this guy who took care of everything in the whole wide world would really never have time for me.
    
I needed a Grandma.
    
The next time we went to Corona I told Nonni about Santa Claus and that he was in charge of Christmas in College Point. Nonni listened patiently as I explained the rules.
    
She repeated the main points, "Santa Claus. A letter."     
I nodded.    
"I fix. I write letter to Befana. She give to Santa. No hard feelings. Christmas come."
    
I had my doubts. Nonni had never been to College Point. Maybe nobody ever had to change from La Befana to Santa Claus. Maybe Christmas was lost forever, like some of the packages we never got from Malta.
    
On Christmas Eve we all gathered at Uncle Joe and Aunt Betty's home in Corona. We had the Christmas Eve dinner. Then we went to St. Leo's for the Midnight Mass. Everything was familiar. Latin and Italian. Why couldn't we have stayed there? 
    
When we were leaving the church I saw a pale cloud in the sky. It looked long and thin, with a sort of lump on one end. For a moment I thought it looked like Santa and his sleigh with eight tiny reindeer. I kept looking at that cloud. It followed us from the church to Uncle Joe's house, where we had panettone. When we left, the cloud was still there. I watched from the car. The cloud followed us from Corona to College Point. 
    
I never noticed clouds before. Did clouds always follow people from one town to another? Was it really a cloud? Sister had told us that Santa had millions of helpers, tiny people called elves. Could it have been an elf picking up the letter from La Befana?
    
Christmas morning, Pop was eating breakfast while Ma was cleaning Rose. Ma sent me to the basement to get some dry diapers that were hanging by the furnace. Being a big sister wasn't much fun. I pulled down two diapers. Then I noticed some lumps by the furnace. I thought some clothes had fallen off the line. I walked toward the furnace. 
    
But the lumps weren't clothes. 
They were boxes. 
They were wrapped. 
They were presents! 
They were for me!!

Santa had found me.

Jam Recipes: Anna Sultana’s Little Twists, Hand Pies, Raspberry Honey Cake with Raspberry Sauce and Raspberry Shortbread / Muriel’s Family Christmas by Margaret Ullrich

We’re two weeks away from Christmas Eve.
Thanks to the sugar strike the sugar shelves bare.
But that doesn’t mean we can’t celebrate Christmas with a few sweet notes. 

The last two posts had a few honey and molasses recipes, as well as links for more recipes.
Some items, such as the gingerbread, Pfeffernüsse and Gingersnaps, are actually traditional for Christmas.
And on this post, below the recipe for Raspberry Shortbread, I posted links for brunches, desserts and cookies that use jam. Please take a look.

If someone asks for sugar cookies, just give him THE LOOK.
No matter how old a person is, THE LOOK usually makes him pause and think twice.


Along with honey and molasses, jams can add lots of sweetness to the holidays.
And, thank goodness, jams are still in the stores.
Don’t ask where jam makers get their sugar.
You’ll just get THE LOOK.


Hints:
About the Little Twists…
Feel free to experiment with the filling.
You can use strawberry or blackberry jam, or whatever is on your shelves.
Don’t roll up the dough too tightly or the filling will ooze out.

About the Raspberry Honey Cake with Raspberry Sauce…
If you use a Bundt pan, bake at a lower temperature and for a longer time.
You could strain the sauce through a sieve or cheesecloth to remove the seeds. Or not.


                        Little Twists

For filling

Place in a skillet
1 Cup chopped pecans or walnuts
Stirring constantly, toast over medium heat until fragrant.

Place in a blender
the toasted nuts
1 Cup raisins or semi-sweet chocolate chips
1/4 Cup packed light brown sugar
1 teaspoon cinnamon
1/2 teaspoon salt
Pulse a few times, until everything is coarsely chopped and a thick paste forms.
Add
1 Tablespoon cold butter, cut into pieces
Pulse until the mixture is combined.
Place in a bowl, cover and refrigerate.

For cookies

Place in a large mixer bowl
1 Cup unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
Cream until smooth.
Add and beat in
1/2 Cup sugar
3/4 teaspoon salt

Using low speed on the mixer, add 1/2 cup at a time
2 1/2 Cups flour
Blend well, but do not over mix. It should be crumbly.

Place the dough on a lightly floured surface and divide into three pieces.
Shape each piece into a rectangle about 1/2 inch thick.
Wrap each portion in plastic wrap and refrigerate for 2 hours, or until firm.

Lightly flour a counter surface and a rolling pin.
Take one portion of the dough out of the refrigerator.
Roll the dough to a 12 x 7 inch rectangle, 1/8 inch thick.
Smooth the edges as well you can so that it looks like a real rectangle.

Stir to smooth
3/4 Cup raspberry jam

Leaving a 1/2 inch border on all sides, spread 1/3 of the jam evenly over the dough.
Spread 1/3 of the nut filling on the dough and press the nuts into the dough.
Starting at one of the long sides, roll up the dough and pinch the ends to seal.
Wrap the filled dough log in plastic wrap and refrigerate.

Repeat for the remaining two pieces of dough.
Refrigerate logs for 2 to 3 hours.

For Egg Wash

Place in small bowl
1 egg, lightly beaten
1 Tablespoon milk
Beat well to combine.

Combine in a pan with a rim
3/4 Cup sugar
1 teaspoon cinnamon

Place the oven rack in the centre of the oven.
Line 3 large baking sheets with parchment paper.

Preheat the oven to 350° F

Unwrap one log and brush lightly with the egg wash.
Roll the log in the cinnamon sugar

Using a serrated knife, slice the log into 3/4 inch thick pieces.
Leaving 2 inches in between, place the cookies on the baking sheet spiral side up.
Bake one sheet at a time for 25 minutes.
Remove and cool the cookies on the baking sheet for 5 minutes, then transfer cookies to a wire rack to cool.


                        Hand Pies

Yield: 5-6 mini pies

Line a baking sheet with parchment paper.

Have on hand
1/3 Cup jam

Combine in a small bowl
1 Tablespoon cinnamon
1 teaspoon sugar

Roll out
pie dough for a single crust
Cut an even number of circles using a round cookie cutter.
Place half of the dough rounds on the prepared baking sheet.
Place about a tablespoon of jam in the centre of each round.

Lightly moisten the edges of the rounds with
milk
Top with another dough round and lightly press to seal.
Curl up the edges of the sealed rounds, then press down with a fork to crimp closed.
Using a pastry brush, brush the tops of the crimped dough rounds with milk.
Sprinkle the cinnamon / sugar mixture on top.

Preheat the oven to 400° F

Poke a few holes in the rounds’ tops to let the steam escape.
Bake for 15 to 20 minutes, or until golden brown.
Transfer pies to a wire rack to cool.


                        Raspberry Honey Cake with Raspberry Sauce

Grease well and flour a 10 inch tube pan

Sift together in a medium bowl
3 Cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt

Stir together in a measuring cup
1/2 Cup plain yogurt
1/2 Cup sour cream

Blanch and chop
1/4 Cup almonds
Place almonds in a medium bowl and add
2 Cups raspberries
Stir together to coat the raspberries.

Preheat the oven to 350° F

Place in a large mixer bowl
2 Cups honey
1 Cup unsalted butter, softened
Cream together until light.
Add, beating well after each addition
2 teaspoons vanilla extract
6 large eggs
1 Tablespoon grated lemon zest or 1 teaspoon lemon extract
Making 3 dry and 2 liquid additions, add the flour mixture and the yogurt mixture, beating well after each addition.
Fold in the raspberries / almonds mixture.
Pour into prepared pan.
Bake 45 to 55 minutes, or until cake pulls away from the sides of the pan.
Cool in pan on a rack for 10 minutes, then invert onto a serving plate.

For sauce:
Place in a saucepan
2 Cups raspberries
1/3 Cup sugar
1 Tablespoon cornstarch
1/3 Cup water
Bring to a boil and stir until sauce is smooth and thickened.

Serve cake with the raspberry sauce drizzled on each serving.


                        Raspberry Shortbread

Combine in a medium bowl
2 Cups flour
1 Cup sugar
1 teaspoon baking powder
1/8 teaspoon salt

Place in a large mixer bowl
1 Cup unsalted butter at room temperature
On medium speed, cream until soft and fluffy.
Add
2 egg yolks
Mix well.
Add the flour mixture and, scraping down the side, mix just enough to blend.

Divide the dough in half and flatten each piece.
Wrap each portion in plastic wrap and freeze for at least two hours or overnight.

Preheat the oven to 350° F

Remove one piece of dough from the freezer.
Coarsely grate the dough onto the bottom of an ungreased 9 inch square baking pan.
Gently pat down the dough so it forms a smooth surface.
Leaving a 1/2 inch border on all sides, spread
1/2 Cup raspberry jam

Remove the second piece from the freezer and coarsely grate it over the surface.
Bake 30 to 40 minutes, until a light golden brown.
Remove from oven, place on wire rack, cool 15 minutes, then dust with
1/4 Cup confectioners’ sugar (optional)
Return to wire rack.
When completely cooled, cut the shortbread lengthwise into four strips, then crosswise into nine strips, forming cookies.


                                                       ~~~
Jams can also be sweeten your holiday brunches.
And I’m not just talking about smearing it on toast.

The German Oven Pancake can be served as a brunch or as a dessert with a jam filling.

The Pönnukökur can be filled with jam, folded into quarters and served with whipped cream.

The Coronation Chicken uses apricot jam and can be used as a filling in Cream Puffs or served over cold rice as a buffet dish.
It can be prepared the day before. Perfect for the holidays!

A platter of Almond Thimble Cookies and Three Colour Bar Cookies looks very festive.
Happy Holidays!


Anna Sultana's German Oven Pancake & Yorkshire Pudding
https://imturning60help.blogspot.com/2018/09/anna-sultanas-german-oven-pancake.html

Pancake: Pönnukökur - Traditional Icelandic and Manitoba Style
https://imturning60help.blogspot.com/2019/10/pancake-ponnukokur-traditional.html

Anna Sultana’s Coronation Chicken
https://imturning60help.blogspot.com/2015/05/anna-sultanas-coronation-chicken.html

                                                        ~
Anna Sultana's Spongecake with Lemon Cream Filling, Maltese Style
https://imturning60help.blogspot.com/2016/02/anna-sultanas-spongecake-with-lemon.html

Carmela Soprano's Almond Torte with Raspberry Jam and Chocolate Glaze
https://imturning60help.blogspot.com/2013/06/carmela-sopranos-almond-torte.html

Anna Sultana’s Jam Pie, Maltese Style
https://imturning60help.blogspot.com/2014/03/anna-sultanas-jam-pie-maltese-style.html

Anna Sultana's Qassata, Christmas Cheese Dessert, Maltese Style
https://imturning60help.blogspot.com/2010/12/anna-sultanas-qassata.html

                                                        ~
Bakewell Tart and Scottish Shortbread
https://imturning60help.blogspot.com/2019/06/folklorama-then-and-now-bakewell-tart.html

Safeway Almond Thimble Cookies
https://imturning60help.blogspot.com/2016/10/safeway-almond-thimble-cookies-and.html

Carmela Soprano's Venetians (Rainbow Cookies)
https://imturning60help.blogspot.com/2010/12/carmela-sopranos-venetians.html

Anna Sultana’s Three Colour Bar Cookies with Ganache, Maltese Style
https://imturning60help.blogspot.com/2014/12/anna-sultanas-three-colour-bar-cookies.html

Anna Sultana’s Three Colour Bar Cookies with Apricot Preserves, Maltese Style
https://imturning60help.blogspot.com/2014/12/anna-sultanas-three-colour-bar-cookies_30.html


                                                       ~~~
This was a holiday piece I wrote a few years ago for the CKUW radio show ‘2000 & Counting’ when we decided to chat about family holiday dinners. 
Being politically correct - and politically sensitive - was just starting around the turn of the century. It was and is still a part of menu planning.
The family that eats a holiday dinner together… can still be in for a whole lot of trouble.


My friend Muriel still hasn't recovered from last Christmas.

The poor dear had tried to please everybody. Solomon couldn't have pulled that off. Muriel was willing to go with the flow, but she was caught in a tsunami. Her husband Tom is a simple man with simple tastes. He just wanted a roasted bird with stuffing and cranberry sauce.

He should never have had children.

Their eldest daughter, Donna, keeps up with trends. Muriel had asked Donna to bring the appetizers. Muriel expected their traditional celery sticks with cream cheese, crackers and cheese cubes. Donna waltzed in with an oriental party pack and assorted seafood and chicken wing platters. Something for everyone. Uh, huh.
Tom backed off when he saw the egg rolls. I don't like Chinese.
Donna said, I got you BBQ chicken wings.
Ignoring her, Tom said, They don't serve bread. He went to the kitchen for bread.


Then Betty arrived. Betty lives in a commune and supports the rights of everything and everybody… except those of the hostess. Betty always carried tofu because she never ate dairy products or anything with eyes or eggs. Muriel had prepared a nice salad for Betty.
Not good enough.
Were the pickers paid a decent wage?
The lettuce had a union label.
I only eat organically grown food. Did they use manure.
We had to scrub the carrots with bleach to get the E coli off.
Oh... okay.
Tom heard E coli and reached for another slice of bread.


Finally their son Bill arrived with his wife Carol and their children, Krystal and Jason. Bill and Carol had every allergy in the book. Bill also had high cholesterol and Carol had her waistline. They avoided the platters of appetizers and drank the water that they had brought.

Krystal, a tender-hearted child, burst into tears when she saw the chicken wings.
Oh, those poor birdies. Do you know how they treat chickens, Grandma?

Muriel figured the birds were better off than she was. They never had to make a holiday dinner for the family. But this was her granddaughter.
Krystal, dear, these birdies lived in a happy place where they laughed and played and sang songs for a long, long time. Then one day they just went to sleep and, just like butterflies, they turned into chicken wings.
Oh... okay.
Who says the next generation knows it all?
Tom heard Muriel's tale of the laughing, singing chickens, figured she'd finally lost it, and ate more bread.

Ignored by his elders, Jason gobbled a fistful of seafood appetizers and started wheezing. Muriel packed away the appetizers before her children could start a food fight and led them to the main event.


The table looked like a sailboat regatta that had been designed by Martha Stewart. Every dish had a tiny flag listing all of the ingredients. Muriel did not want to have to call the paramedics again. Krystal cried when she saw the turkey.

When Betty reached for the potatoes, Bill said, But they have eyes. Betty meant to kick her brother, but got her sister-in-law, Carol, who screamed and kicked back. Muriel yelled at her kids. The holiday dinner was just like always. Damn.

After everyone had eaten what they could, Muriel brought out a carafe of hot cranberry apple cider. This was her gift to herself. Seeing all the different coffees at the supermarket had made her go all whoozie. Whatever happened to plain old coffee, black or with cream? Muriel’s children didn't say a word while visions of cappuccinos, espressos and lattes danced in their heads.

Betty was in charge of the dessert. She had created something that was just what the doctor ordered. No eggs, no cream, no butter, and no taste.
Tom just saw a pumpkin pie and it looked fine. He helped himself to a slice, smiled and thought that Betty was returning to the food of her mother.

But, something tasted... off. Maybe a new spice?
Betty, what's in this pie? he asked.
Tofu.
Geez. Tom reached for the bread.

Jason had wheezed throughout the whole meal.
All in all, it had been just another family holiday get together.

God help Muriel. The holidays are back.