Rhubarb Cheesecake Bars - Rhubarb Strawberry Pie - Rhubarb Apple Crunch - Rhubarb Cake with Butter Sauce - Rhubarb Lemon Scones - Rhubarb Cinnamon Bread - Rhubarb Bread

 

Rhubarb Cheesecake Bars

Don’t know what it’s been about this summer’s weather, but our rhubarb plants just won’t stop producing.
No problem - there are dozens of great rhubarb recipes.
Really, there’s something for every occasion and taste.

Fresh rhubarb always works best. If you use frozen just thaw and drain well before using in these recipes, including the pie.

If you don’t have buttermilk add one tablespoon lemon juice or vinegar to one cup milk and let it sit for five minutes.


The Rhubarb Cheesecake Bars, as well as the scones and breads, can be kept in a sealed container and stored at room temperature for three days or in the fridge for up to five days.
You can wrap the slices individually, or the loaf as is, and freeze for up to one month. Thaw in the fridge overnight.
 For best texture slightly warm slices before serving.


Hints:

About the Rhubarb Cheesecake Bars…
You can replace 1/2 Cups chopped rhubarb with 1/2 Cups chopped strawberries (fresh or frozen). For a bit of crunch add 1/3 Cup finely chopped pecans to the crumble.


About the Rhubarb Strawberry Pie…
The pie filling can also be served as a topping over a pudding or ice cream, or as a filling for crêpes or pancakes. It can also be combined with plain yogurt for a refreshing snack.

You can store the filling in the refrigerator for a day or two before assembling your pie.
Store any leftover filling in an airtight container in the refrigerator for up to a week.
The cooled filling can be frozen for up to three months.
Upon defrosting, bring it back to room temperature before using it.


About the Rhubarb Cake with Butter Sauce…
You can add chopped walnuts or pecans to the batter for a bit of crunch.
Serve warm with a scoop of vanilla ice cream for extra indulgence.

The sauce stores well at room temperature for up to three days. Stored in the refrigerator it will need to be warmed in a small saucepan or microwave until pourable.

This cake recipe works with other fruits throughout the year.
In fall use diced apples or pears with a sprinkle of cinnamon.
In summer substitute the same amount of blueberries, raspberries, or sliced strawberries.
Juicier fruits, such as berries, require an extra tablespoon or two of flour to absorb the excess moisture.

The cake, when stored in an airtight container, keeps at room temperature for up to three days. Refrigerate for up to a week, though the texture is best the first few days. Gently reheat leftover cake portions in the microwave for about 20 seconds.


About the Rhubarb Lemon Scones…
To make Rhubarb Orange Scones reduce the chopped rhubarb to 1/2 cup, and replace the heavy cream and lemon extract with milk and orange extract.


About the Rhubarb Bread…
For a sweeter taste, sprinkle a mixture of cinnamon and sugar over the batter.
 You could also fold in 1/2 cup diced strawberries with the rhubarb.
 For a tarter taste add 1 teaspoon lemon extract to the batter and a lemon glaze after the bread has cooled.

Lemon Glaze
Place in a small bowl
1/2 Cup confectioners’ sugar
1 to 2 teaspoon lemon juice
1/4 teaspoon lemon extract
Whisk together until smooth.
Drizzle the glaze over the completely cooled bread.

Or you could dust the top lightly with confectioners’ sugar for a simple finish.


                                                               Rhubarb Cheesecake Bars

Grease an 8 inch square baking pan.

Cut into 1/2 inch pieces
3 Cups fresh rhubarb

For the Rhubarb Filling:
Place in a saucepan
the prepared rhubarb
1/2 Cup sugar
1 Tablespoon cornstarch
2 Tablespoons water
Bring to a simmer and cook until the mixture thickens, 5 to 7 minutes.
Set aside and let it cool.

For the Crumble:
Melt
1/2 Cup butter

Place in a bowl
1 Cup flour
1 Cup old-fashioned oats
3/4 Cup brown sugar, packed
1/2 teaspoon cinnamon
Stir together to combine.
Add the melted butter.
Stir in until it’s crumbly and well mixed.
Press half the mixture into the bottom of your pan and set the rest aside.
Bake for 10 minutes and remove from oven.

For the Cheesecake Layer:
Place in a medium mixer bowl
16 oz. cream cheese, softened
1/2 Cup sugar
Beat until well combined.
Add
2 large eggs
1 teaspoon vanilla
Beat until smooth.

Preheat oven to 350° F

Pour the cheesecake layer over the baked crust.
Spoon the rhubarb filling over the cheesecake.
Sprinkle the remaining oat mixture over the top.
Bake for 35 to 40 minutes, until the topping is golden and the centre is set.
Cool completely, then chill in the fridge for at least 2 hours before slicing.
For clean slices, use a sharp knife dipped in warm water.

                                                               Rhubarb Strawberry Pie

Have on hand
1 unbaked pie shell

Cut into 1/2 inch pieces
3 Cups fresh rhubarb
Chop
2 3/4 Cups strawberries
Place the fruit in a large bowl. Stir to combine.

Place in a medium bowl
1/3 Cup sugar
1/3 Cup brown sugar, packed
1/4 Cup cornstarch
1/4 teaspoon salt
1 teaspoon vanilla
Whisk together, pour over the fruit and gently toss to coat.
Drizzle over the mixture
2 Tablespoons lemon juice
Stir to combine well.
Allow the filling to sit for 15 minutes.

Preheat the oven to 400° F

Pour the filling into the pie shell and smooth the top.
Dot with
1 Tablespoon salted butter, cut into 1/4 inch pieces.

Bake on the centre oven rack for 30 minutes.

While the pie is baking, make the topping:
Place in a medium bowl
3/4 Cup flour
1/2 Cup sugar
1/2 Cup sweetened flaked coconut
1/4 Cup ground almonds
1/4 teaspoon salt
Stir to combine.
Add
5 tablespoons cold, unsalted butter
Rub the ingredients between your fingers until the texture is uniform.

After the pie has baked for 30 minutes, remove it from the oven and sprinkle the topping over the fruit.
Bake the pie for 25 to 35 minutes more, until the topping is golden brown.
Transfer the pie to a rack and cool at least 1 hour.
Serve slightly warm or at room temperature.


                                                               Rhubarb Apple Crunch

Lightly grease and flour a 9 inch square baking pan.

Cut into 1/2 inch pieces
2 Cups fresh rhubarb

Thinly slice
2 Cups apples

Place in a medium saucepan
3/4 Cup sugar
3/4 Cup water
2 Tablespoons cornstarch
1 teaspoon vanilla
Cook, stirring constantly, until thick.
Remove from heat and set aside.

Melt
1/2 Cup butter or margarine

Preheat oven to 350° F

Place in a large bowl
1 Cup flour
3/4 Cup old-fashioned oats
1 Cup brown sugar, packed
1 teaspoon cinnamon
1/4 teaspoon allspice
the melted butter or margarine
Mix together and press half of the mixture into the bottom of prepared pan.
Arrange the rhubarb and apples evenly on top.
Pour the sugar sauce over the rhubarb and apples.
Sprinkle the remaining oatmeal mixture over the sauced fruit.
Bake for 1 hour.
Serve warm with ice cream or whipped cream.


                                                               Rhubarb Cake with Butter Sauce

Grease and flour a 9 x 13 inch baking pan.

For the Cake:
Cut into 1/2 inch pieces
2 Cups fresh rhubarb

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

Place in a large mixer bowl
1 Cup sugar
1/2 Cup unsalted butter, softened
Cream together until light and fluffy.
Add, one at a time
2 large eggs
Beat well after each addition.
Stir in
1 teaspoon vanilla

Preheat oven to 350° F

Making 3 dry and 2 liquid additions add the flour mixture alternately with
1 Cup buttermilk
Mix until just combined. Avoid over mixing. The cake batter will seem thick.
Gently fold in the chopped rhubarb.
Pour the batter into the prepared pan and smooth the top.
Bake for 45 to 50 minutes, or until a toothpick inserted in the centre comes out clean.
Let the cake cool in the pan for 15 minutes.

While the cake is cooling, make the Butter Sauce
Place in a small saucepan
1/2 Cup unsalted butter
Melt over medium heat.
Add
1/2 to 3/4 Cup brown sugar, packed
Pinch of salt
Stir until dissolved.
Slowly whisk in
1/4 Cup heavy cream (or half-and-half, or whole milk)
Bring to a simmer and cook for 3 minutes, until thickened slightly.
Remove from heat and stir in
1 teaspoon vanilla

Cut the cake into squares.
Pour warm butter sauce generously over each piece before serving.


                                                               Rhubarb Lemon Scones

Line a baking sheet with parchment paper.

Cut into 1/2 inch pieces
1 Cup fresh rhubarb

Place in a large bowl
2 Cups flour
1/4 Cup sugar
1 Tablespoon baking powder
1/2 teaspoon salt
Add
1/2 Cup cold butter
Cut it into the dry ingredients until the mixture is crumbly.
Gently stir in the chopped rhubarb.

Place in a small bowl
1/2 Cup heavy cream
1 egg
1 teaspoon vanilla
1 teaspoon lemon extract
Whisk together and pour into dry ingredients.
Gently stir until just combined. Do not over mix.

Preheat oven to 400° F

Turn the dough onto a floured surface and shape into a 1 inch thick circle.
Cut into 8 wedges and place on parchment-lined baking sheet.
Brush tops with cream and sprinkle with coarse sugar. (optional)
Bake for 18 to 22 minutes, or until golden brown.
Remove and let cool slightly before serving.


                                                               Rhubarb Cinnamon Bread

Lightly grease and flour a 9 x 5 inch loaf pan.

For the Cinnamon Swirl:
Place in a small bowl
2 Tablespoons sugar
1 teaspoon cinnamon
Stir to combine and set aside.

For the Bread:
Cut into 1/2 inch pieces
1 1/2 Cups fresh rhubarb

Place in a medium bowl
1 1/2 Cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
Stir to combine and set aside.

Melt
1/2 Cup unsalted butter

Place in a large mixing bowl
1 Cup sugar
the melted butter
Stir until well blended.
Beat in, one at a time
2 large eggs
Add
1 teaspoon vanilla
1/2 Cup plain yogurt (or sour cream)
Beat until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. 
Do not over mix.
Gently fold in the chopped rhubarb until evenly distributed.

Preheat oven to 350° F

Pour half of the batter into the loaf pan and smooth it out.
Sprinkle the cinnamon sugar mixture evenly over the batter.
Add the remaining batter on top and smooth its surface.

Bake for 50 to 60 minutes, or until a toothpick inserted into the centre comes out clean.
If the top is browning too quickly, loosely cover the loaf with foil.
Allow the bread to cool in the pan for 10 minutes.
Remove the bread from pan and transfer to a wire rack to cool completely.

Optional Glaze:
Place in a small bowl
1/2 Cup confectioners’ sugar
1 to 2 teaspoon milk or lemon juice
1/4 teaspoon almond extract (optional)
Whisk together until smooth.
Drizzle the glaze over the completely cooled bread.


                                                               Rhubarb Bread

Lightly grease and flour a 9 x 5 inch loaf pan.

Cut into 1/2 inch pieces
2 Cups fresh rhubarb
Place in a large mixing bowl and add
1 1/2 Cups sugar
Let sit for 15 minutes.

While the rhubarb is sitting, place in a medium bowl
2 1/2 Cups flour
1 teaspoon baking soda
1 teaspoon salt
Stir to combine and set aside.

Preheat oven to 350° F

After the rhubarb has sat for 15 minutes add to it
1/2 Cup vegetable oil
1 large egg
1 teaspoon vanilla
1 Cup buttermilk
Mix well until combined.
Gradually add the dry ingredients, stirring just until combined. Do not over mix.
Fold in
1/2 Cup chopped walnuts or pecans (optional)

Pour the batter into the prepared loaf pan and smooth the top.
Bake for 60 to 70 minutes, or until a toothpick inserted into the centre comes out clean.
Allow the bread to cool in the pan for 10 minutes.
Remove the bread from pan and transfer to a wire rack to cool completely.
Serve with butter or cream cheese, or toasted with a drizzle of honey or maple syrup.

Anna Sultana’s German-Style Apple Pancakes, Potato Pancakes, Cucumber Salad, Potato Salad, Pork Schnitzel with Red Cabbage and Rhubarb Platz

 

It looks like we're having another hot weekend.
Some Dads love playing cook for the day in the great outdoors.
Other Dads prefer staying indoors and sitting down to a complete meal - especially if the weather is begging for the air conditioner to be cranked up to top speed.

No judgement. 

It’s Dad’s day and these recipes are good and easy.
Why not start with a brunch of German-Style Apple Pancakes and ham, followed by a traditional dinner, complete with a dessert?

Don’t want to make a Platz? Take a look at the June 11 post for recipes for German-Style Chocolate Cake, Kuchen and Gingerbread.
https://imturning60help.blogspot.com/2023/06/anna-sultanas-german-style-chocolate.html

Happy Father’s Day!!


Hints:

About the German-Style Apple Pancakes…
Dousing these apple pancakes in rum and setting them on fire is optional and easy to do.
After you've made the pancakes, take the skillet you used to cook the apples and place in it
1/4 Cup dark rum or cognac
1 Tablespoon butter
Warm over medium heat.
Place the pancakes in the skillet, spoon the rum mixture over them, and remove the pan from the heat. Working carefully, use a long match to set the pancakes on fire. Gently shake the skillet until the flame goes out, then transfer the pancakes to a platter and serve warm.

About the Potato Pancakes…
Kartoffelpuffer can be served with other meats, such as bratwurst sausages.

You can leave out the onion and add chopped apple instead. Serve with apple sauce or another fruit compote, and/or dust with powdered sugar. You can also serve with cranberry sauce and maple syrup.

About the Cucumber Salad…
This recipe for Gurkensalat calls for either sour cream (more traditional) or yogurt (adds extra protein) or a mixture of the two.
If you don’t like raw onions, just leave them out.

This salad is best when chilled for a few hours. It can be made up to one day in advance.

You could make a meal of this by adding cooked shrimp or crab.

About the Pork Schnitzel…
Schnitzel means meat in a crust. Wiener Schnitzel is a popular Viennese dish traditionally made with veal, garnished with a slice of lemon and served with either potato salad or boiled potatoes with parsley and butter.
Schnitzel can also made using pounded slices of chicken, mutton, beef or turkey.

Consider serving with cranberry sauce. In Germany they serve schnitzel with small berries. Cranberry is similar.

About the Rhubarb Platz…
Don’t have light cream? Condensed milk will work in this recipe.

Just like Kuchen, Platz can be made with whatever fruit is available. Instead of rhubarb you can use peaches, apples, plums, apricots, cherries, berries, pears, whatever you have.
If you don’t have fresh fruit use canned or frozen. All you need is 4 cups of fruit.


                                                               German-Style Apple Pancakes

Peel, core, and thinly slice
2 Granny Smith (about a pound) or other tart cooking apples
Place slices in a bowl and add
2 Tablespoons lemon juice
Toss to coat.

Place in a medium skillet
2 Tablespoons butter
Melt over medium-high heat and stir in
1/4 Cup light brown sugar, packed
1/2 teaspoon cinnamon
Pinch of nutmeg
Add the apple slices and cook 12 minutes.
Remove from heat and set aside.

Place in a large bowl
3 large eggs
Beat well then add
3/4 Cup flour
1 Tablespoon sugar
Pinch of kosher salt
Stir until smooth.
Add
1 Cup whole milk
Beat until you have a thin, smooth batter.

Place in a nonstick 8-inch skillet 
1 teaspoon butter
Warm over medium heat.
After the butter has melted pour in 1/3 cup batter, tilting the skillet to coat the surface.
Cook until the thin pancake has just set, about 2 minutes.
Evenly spread one-third of the cooked apple slices over the pancake.
Pour another 1/3 cup batter on top, tilting the skillet to coat the apple slices with batter.
Cook 2 minutes, until the batter has set, then use two spatulas to flip the pancake.
Cook 2 minutes more, then place pancake on a large platter.
Sprinkle with sugar, then roll the pancake up, like a jelly roll.
Sprinkle with more sugar and drizzle with lemon juice (optional).

Repeat with the remaining batter and apples to make a total of 3 rolled pancakes.


                                                               Potato Pancakes

Peel and coarsely grate
2 1/4 Cups potatoes
Wring out in a clean dish towel to remove excess moisture.

Place in a large bowl
the prepared potatoes
1/2 Cup sliced green onions
1/3 Cup flour
1 large egg
1/2 teaspoon salt
Pinch of pepper
Combine all ingredients.

Heat in a large skillet
2 Tablespoons oil
Scoop batter, 1/4 cup at a time, and place in the oil. Spread to flatten.
Fry on one side, then flip to fry on second side.
Remove to platter and keep warm.


                                                               Cucumber Salad

Thinly slice
1 peeled cucumber
1 medium to large tomato

Chop finely
2 thin slices onion

Combine in a medium serving bowl
1/2 to 3/4 teaspoon dill
Pinch of salt
Add
1/2 Cup sour cream or plain yogurt
2 to 4 teaspoons white vinegar or lemon juice
Mix well.
Add prepared vegetables and stir until they are coated with the dressing.


                                                               Potato Salad

Chop
1 medium red or yellow onion

Slice
2 pounds potatoes
Boil in salted water until tender.
Drain, place in large serving bowl and sprinkle with
1/2 Cup apple cider vinegar
Set aside.

Cut into 1/2-inch pieces
5 slices bacon
Place in a large skillet and cook, stirring regularly, until crisp.
Using a slotted spoon remove the bacon from the skillet and set aside.
Discard all but 2 Tablespoons drippings from skillet.
Add the chopped onion
Cook until soft.
Add to warm potato slices and toss.
Add
cooked bacon pieces
1/2 Cup chopped fresh parsley
salt and pepper to taste
Serve warm or at room temperature.


                                                               Pork Schnitzel

Place in a shallow dish

1 large egg

1 Tablespoon vegetable oil

salt and pepper to taste
Beat to combine.

Place in another shallow dish

1/2 Cup bread crumbs
salt and pepper to taste

Pound with a meat tenderizer to make thin
4 boneless pork chops, 1/2 inch thick

Dredge pounded chops in

1/4 Cup flour

Dip chops, one at a time, into the egg mixture to coat, then in the bread crumbs turning to evenly coat both sides of each chop.

Place in large heavy frying pan
2 Tablespoons oil
Heat over medium heat.
Fry prepared chops until golden brown, about 5 minutes on each side.
Serve with lemon wedges to squeeze over the cooked chops.
Schnitzel can also be served with cabbage and mashed or roasted potatoes.


                                                               Traditional Red Cabbage

Shred
red cabbage, enough to make 5 Cups

Thinly slice
green apples, enough to make 1 Cup

Place in a large pot

2 tablespoons butter
the shredded red cabbage and sliced apples
1/4 Cup white sugar

Stir in

1/3 Cup apple cider vinegar

3 Tablespoons water

Season with

2 1/4 teaspoons salt

1/4 teaspoon black pepper

1/4 teaspoon cloves

Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.

                                                               Quick Red Cabbage

Shred
red cabbage, enough to make 4 Cups

Thinly slice
1 large shallot

Cut into 1/2-inch pieces
4 slices bacon
Place bacon in a large skillet and cook, stirring regularly, until crisp.
With slotted spoon remove bacon from skillet and drain on paper towels.
Discard all but 2 Tablespoons drippings from skillet.
Add cabbage and shallots to reserved drippings.
Cook and stir 4 minutes.
Add

1/2 Cup chicken broth 

1/4 Cup apple cider vinegar 

2 Tablespoons brown sugar
1 teaspoon mustard

the cooked bacon
Stir until blended.
Cook, stirring frequently, 8 to 10 minutes or until cabbage is softened.


                                                               Rhubarb Platz

Grease an 8 inch square baking pan

For the crust:

Place in a small bowl
1 large egg
1/2 Cup light cream
Stir together.

Sift into a large bowl
1 1/2 Cups flour
2 teaspoons baking powder
1/4 Cup sugar
Add and cut in to make large crumbs
1/4 Cup margarine
Stir in the egg / cream mixture
Press the dough across the bottom and 2 inches up the sides of of the prepared pan.

For the filling:

Place in a small bowl
1 large egg
2 Tablespoons melted butter or margarine
Stir together.

Place in a large bowl
4 Cups chopped rhubarb, or other fruit
1 Cup sugar (or less if fruit is sweet)
1/4 Cup flour
Stir in the egg / butter mixture
Spread fruit mixture over the crust base.

Preheat oven to 400º F

For the crumb topping:

Sift into a medium bowl
1 Cup flour
1/2 teaspoon baking powder
3/4 Cup sugar
Add and cut in to make small crumbs
1/4 Cup margarine
Stir in
2 Tablespoons light cream
Sprinkle crumbs over the fruit filling.
Bake for 35 minutes.
Serve warm, topped with whipped cream (optional).

Anna Sultana’s Kuchen Cookies, Pumpkin Cookies, Pumpkin Ginger Muffins and Potato Bread / Welcome, Ghosts

Happy Thanksgiving to my Canadian readers!
Happy Columbus Day to my American readers!
To everyone else… Have a great day, eh!

Thanksgiving Day has traditions, especially in the dinner department.
Covid-19 has affected supply chains and prices, but Thanksgiving does call for a bit of a nod to tradition, including its special meal.

It’s always hard to guess how much everyone wants to eat, so, to be on the safe side, we usually do cook a little extra of everything.
I mean, nobody wants to ration out veggies and trimmings during a family dinner.
It’s bad enough a turkey only has two legs.

Before prices became so ridiculous some of the leftovers were just tossed.
Well, no one wants to do that anymore.
Not at these prices.

One rule for lowering grocery prices is to buy what is in season and, if possible, local.
Another rule is to make use of leftovers.
Here are a few recipes Ma learned from her friends.
Back in the 60s moms didn’t let anything go to waste.
As moms back then said Waste not, want not.


Hints:



About the Kuchen Cookies…
There are many Kuchen recipes, for example, Blechkuchen is a sheet cake pastry, with variations. For example, if it is butter-based it is known as Butterkuchen.
Lebkuchen is a Blechkuchen commonly made during Christmas.

This Kuchen calls for apples, but it works with other fruits, too.
 If you don’t have fresh fruit you can use canned or frozen.
 All you need is 1 1/2 cups of fruit.

You could also use shortening instead of the butter or margarine.


About the Pumpkin Cookies…
Don’t have shortening? Use 1/3 cup oil.

You can scoop the insides from your Halloween jack-o-lantern, then steam, drain and mash.


About the Pumpkin Ginger Muffins…
You can use leftover baked squash or steamed pumpkin instead of canned pumpkin.

If you don’t like currants, leave them out. You can use raisins or walnuts, or both, instead.

You can bake a few muffins at a time. After filling the paper-lined tins place them on a cookie sheet in the freezer and freeze until solid. Remove the frozen batter in the paper cups from the tins and place in covered plastic containers. The frozen batter will keep in the freezer for up to six weeks.
When ready to bake, remove the paper cups from the freezer and place in a muffin tin, allow to thaw, and bake. 




About the Potato Bread…

Yeast is cheaper in the tin or a jar. I do hope you bought one.
A package of yeast has 2 1/4 teaspoons active dry yeast.

If you’re planning on making this recipe add an extra cup of water to the pot of boiling potatoes and set it aside. If you salted the water when you boiled the potatoes, reduce the salt in the bread recipe.
Regular water will do if you don’t have leftover potato water.

For extra texture you can substitute a cup of barley or whole wheat flour for a cup of the white flour.




                       
                        Kuchen Cookies



Grease and flour a 15 x 11 inch cookie sheet with sides

Have on hand 1 1/2 cups fruit, for example: blueberries, sliced and peeled apples or peaches, sliced strawberries or plums, etc.

For Streusel:
Place in small bowl
1 Cup flour
1 Cup sugar
1/2 Cup margarine, softened
Mix with butter knives until crumbly.
Set aside.

For Batter:
Sift together into a medium bowl

3 Cups flour

1 teaspoon salt
1 Tablespoon baking powder

Combine in a measuring cup
1 Cup milk
1 teaspoon vanilla

Place in a large bowl

1/3 Cup butter or margarine, softened

Cream, then add gradually
1 Cup sugar
Add
1 egg, beaten
Add
the milk / vanilla mixture
Gradually stir in the flour mixture.
Beat well.

Preheat oven 350º F

Spread the batter in the prepared pan.
Top with prepared fruit.
Sprinkle streusel over the fruit.
Bake for 30 minutes.
Slice and serve as bar cookies.
                      

                        Pumpkin Cookies

Makes about 4 dozen cookies  

Grease 4 cookie sheets                

Sift together
2 1/2 Cups flour
4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon nutmeg

Place in a large mixer bowl
1/3 Cup shortening
1 Cup sugar
Beat until fluffy.
Blend in
2 large eggs
1 to 2 teaspoons vanilla
Stir in
1 Cup canned pumpkin
Add
the flour mixture
1/2 Cup raisins
1/2 Cup chopped nuts

Preheat oven to 375º F  

Drop by teaspoonfuls onto greased cookie sheets.
Bake about 15 minutes.
Remove cookies from pans and cool on racks.
                       
                       


                        Pumpkin Ginger Muffins


Line 12 muffin cups with paper liners

Sift into a medium bowl
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves

Place in a large bowl
3 ounces margarine or butter, softened
1/3 Cup granulated sugar
1/3 Cup firmly packed light brown sugar
Beat until light and fluffy.
Beat in
1 large egg
1/2 Cup canned pumpkin
Add the flour mixture alternately with
1/2 Cup milk
Blend well. Stir in
1/2 Cup currants

Preheat oven to 350º F  

With an ice-cream scoop, fill paper-lined muffin tins three-fourths full.
Bake 30 to 40 minutes.





                        Potato Bread


Grease three loaf pans     

Place in a large bowl
1/3 Cup warm potato water (about 110º F)
1 Tablespoon sugar
4 1/2 teaspoons active dry yeast  
Let stand about 10 minutes, then stir.
Add
1 Tablespoon salt
1 Tablespoon oil
3 Cups mashed potatoes
Mix well then stir in
6 Cups white flour
Mix well, adding more flour until no more can be added.
Place dough in an oiled bowl.
Rotates to cover surface with oil.
Cover with a cloth, set in a warm place to rise, about 3 hours.

Turn the dough out on a lightly floured surface.
Knead until it is smooth, about 10 to 15 minutes.
Divide the dough in three parts and put each piece in a prepared loaf pan.
Flatten to fill the pans.
Set in a warm place to rise until doubled, about 50 minutes.

When the dough is almost finished rising, preheat the oven to 375º F.   

Bake 60 minutes, or until bread tests done and is golden brown.
Cool on a wire rack 5 minutes.
Remove from pans.

                                                       ~~~
Thanksgiving and Columbus Day are events people mark as milestones.
But there are also personal milestones.
Today my Ma would have been 100 years old.
She died in 2009, and, a few days after she died, I started this blog.
At first it was just a place to write my thoughts.
Turning 60, deaths, thoughts… just another personal blog.

During the 90s Ma had gotten interested in the cooking shows.
I usually sent Ma the Christmas recipe brochures that I found in the stores.
She enjoyed reading and trying a new recipe or two.
I can't send recipes to her anymore, so, now I share her recipes on-line.


About a year after Ma had died, I had a dream and wrote this post about it.
Ma was still being Ma, having a hand in things…

I now believe in ghosts.

Up to now I never gave ghosts much thought. I've always enjoyed watching a spooky movie as much as the next person. But, I just thought of ghost flicks as wonderful flights of fancy.

You'd think I'd know better.

I was born a Catholic. Had Dominican nuns as teachers from kindergarten to grade 12. The good sisters did their job. I memorized the Baltimore Catechism and learned all about the Communion of Saints and how our dear departed, along with our guardian angel and saints with a vested interest (the ones we were named after) are looking over our shoulders trying to make sure we'd eventually join them. I received the sacraments and married in a church wedding ceremony.  

I've read saints' biographies. Lots of them mention having really chummy chats, while alive, with saints who had predeceased them. Saints don't lie, right?

So... why did it take 60 years for me to believe?


It started with the flu vaccine. I'd heard on Monday that the vaccination clinics would be running until October 23. I jotted a reminder on the calendar. I didn't give it another thought.

But Ma did.

First I had a dream of Ma having a cup of tea with me and asking me when I was getting my flu shot. The dream didn't seem that weird. Every year, since I'd turned 50, Ma asked if I'd gotten my flu shot yet. I just thought I was having a little flashback of when Ma was alive.

I liked the sharing tea part of the dream. Much cozier than using the phone which we had to do since she was all the way in New York and I am in Winnipeg.

Then, last night, I had the dream again.

I couldn't shake the feeling that I couldn't wait until tomorrow. All day the thought was nagging at me. Finally, at 3:00 p. m., I walked over to the clinic.

Hoo boy... There was a large sign:
The vaccination clinic would close October 22 at 4:00 p. m.
I had 50 minutes left.

I filled out the consent form and waited my turn. After I received my shot I had to wait 15 minutes, just in case there was an adverse reaction. As I was leaving I saw 2 people being turned away because they were too late.


Like I said, I now believe in ghosts.
And I love sharing a cup of tea instead of having to use the phone.
Bet Ma loves it, too.

Apple Cider Hot Toddy / Seasonal Drink Recipes / Hunting the Winnipeg Christmas Tree by Margaret Ullrich

 

Covid-19 is making us do strange things.
Well, okay, maybe they’re not all strange, but things we didn’t normally do.
Remember the toilet paper hoarding and the sourdough craze we went through back in the Spring?

On the news tonight they reported that people were rushing to buy real trees.
Yes, even people who normally didn’t do ‘the Christmas tree bit’ wanted a real, honest-to-goodness pine tree in the house.
All of a sudden everybody wants a real, over the top, Clark Griswold Christmas, starting with a real tree.
A tree about the size Clark had in ‘National Lampoon's Christmas Vacation’ is now the thing to have. About the folks who normally didn’t bother with a tree…
I picture rows and rows of popcorn garlands winding around that huge bit of wood.


The weather isn’t being deterred by the virus.
It’s winter, and, here in Manitoba, that means cold.
A toddy is a traditional cold remedy.
It’s perfect both for when you’re feelng chilled or a bit under the weather.

Some say the first toddies were made in 18th century Scotland, where folks added honey and spices hide the flavour of bad scotch.
Whatever… it’s become a folk remedy that, in moderate amounts, can warm you from head to toe.


Hints:

Don’t have apple cider? You can use apple juice or hot water.
For a tart flavour you can add a slice of lemon, or a few drops of lemon juice.

Don’t have bourbon? You can use almost anything alcoholic in a toddy, even tequila or gin.
Want a non-alcoholic hot toddy? Fine, don’t add the bourbon. It’ll still be warming.

If you want to prepare hot toddies for the gang after you’ve been tree chopping, it’s easy to increase the ingredients in a large pot.
Just let it simmer over a low flame.
Keep the bourbon and honey handy and let your guests ladle the apple cider mixture into their mugs.

You can add a few spices to each mug for an extra touch of aroma.

                        Apple Cider Hot Toddy

For two servings

Place in each of two heat-proof mug
1 1/2 ounces bourbon
1 teaspoon honey

Place in a saucepan
1 cup apple cider
10 whole cloves
2 cinnamon sticks
2 anise stars (optional)
Heat the mixture over medium-low heat.
Let  simmer about 10 minutes.
Strain the cider into the mug and stir.

~~~~

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.

~~~~

Here are a few more hot, and cold, drinks. Curl up and enjoy!

Golden Milk Lattes

Appletini and Hot Apple Pie Vodka Drink Recipes

Long Island Iced Tea

Old Fashioned Recipe

Highball Recipe

New Year Hot Toddy

Anna Sultana’s Hot Drinks: Caramel Coffee & Spiced Vanilla Coffee

Anna Sultana's Nonalcoholic Hot Chocolate

Anna Sultana’s Pumpkin Smoothie

Anna Sultana's Mulled Apple Cider

Anna Sultana's Mulled Wined

Carmela Soprano's Hot Buttered Rum

Carmela Soprano's Spiked Hot Chocolate with rum and hazelnut liqueur

Carmela Soprano's Candy Cane Martini

Carmela Soprano's Spiked Egg Nog

Hunting the Winnipeg Christmas Tree by Margaret Ullrich / Seasonal Drink Recipes

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.

                            ~~~~

Curl up by a warm fire and enjoy a few hot - or cold - drinks…

Golden Milk Lattes 

Appletini and Hot Apple Pie Vodka Drink Recipes 

Long Island Iced Tea 

Old Fashioned Recipe

Highball Recipe

New Year Hot Toddy 

Anna Sultana’s Hot Drinks: Caramel Coffee & Spiced Vanilla Coffee

Anna Sultana's Nonalcoholic Hot Chocolate

Anna Sultana’s Pumpkin Smoothie

Anna Sultana's Mulled Apple Cider

Anna Sultana's Mulled Wine

Carmela Soprano's Hot Buttered Rum

Carmela Soprano's Spiked Hot Chocolate with rum and hazelnut liqueur

Carmela Soprano's Candy Cane Martini

Carmela Soprano's Spiked Egg Nog

Anna Sultana’s Meatloaf and Red Cabbage and A Christmas Story

It seems to me that the flood of Christmas-themed movies begin earlier every year.

This year they began right after our Thanksgiving, and, to be honest, I don’t know where they find these movies.

Sometimes I wonder if it’s the same movie and they just changed the intro and end credits.

Oh, well, they’re a bit of mindless fluff to have playing in the background while we plow through our holiday baking.

One Christmas favourite I’m actually looking forward to seeing is the 1983 movie A Christmas Story, which was based on Jean Shepherd's stories about his childhood.

If you haven’t seen it, it takes place in the 1940s, and is about a boy who is desperate to convince his parents, his teacher, and Santa that a Red Ryder BB gun really is the perfect Christmas gift.

I know, a kid wants a gun for Christmas… well, trust me, it’s a nice movie, filled with scenes that bring back a lot of memories of how kids really are, especially as Christmas is getting closer.

The film also has quite a bit of food in it.

Ralphie tries to bribe his teacher with a huge fruit basket.

The family’s Christmas turkey is devoured by the neighbour’s dogs, and the family has to go to a Chinese restaurant for dinner.

And then there’s Randy, Ralphie’s kid brother, who is refusing to eat dinner.

Apparently he hasn’t eaten voluntarily in over three years.

There he sits, pushing his food around, muttering: 

Meatloaf, smeatloaf, double beetloaf. I hate meatloaf.

Don’t worry, his Mom has a way to make him eat his meatloaf.

No crying, no bloodshed. She’s THAT good.

In honour of this paragon of motherhood, I usually make a meatloaf dinner around this time of year. Since Ralphie’s family doesn’t look Italian, let alone Maltese, I use the German recipes Ma made when her American sister-in-law came by.

Aunt Liz never quite knew what to make of a hard boiled egg in a meatloaf.

Ma served the meatloaf with red cabbage and mashed potatoes.

And, when you’re eating like the family in A Christmas Story, the German recipes are more proper than either Mediterranean twinkie meatloaf.

Another Christmas favourite of ours is the 1989 classic, National Lampoon's Christmas Vacation. Who can argue with Ellen Griswold: 

I don't know what to say, except it's Christmas and we're all in misery.

Hints:

These recipes make enough for 8 - 10 people.

If you’re family is smaller, no problem. Meatloaf is great the second, or third, time around. The leftovers are also good in a sandwich.

Sometimes Ma made this meatloaf using half ground beef and half pork - more or less in those proportions - depending on what she had in the fridge.

If you don’t have fine dry bread crumbs you can use 2 Cups soft bread crumbs. 

If you want to be fancy, turn out the meatloaf onto a warmed platter. If you want to serve it family-style, like Mrs. Parker, serve it from the loaf pan. 

Mrs. Parker served the meatloaf and cabbage with mashed potatoes. I don’t know if she made them from scratch or from a box of instant. Ma always made homemade. Suit yourself.

                        Red Cabbage

Place in a large pot

4 Tablespoons butter

10 Cups finely chopped red cabbage
2 Cups sliced green apples

1/2 Cup sugar

Season with

4 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon ground cloves

Add

2/3 Cup apple cider vinegar
3 ounces water

Bring to the mixture to a boil over medium-high heat.

Reduce heat, cover, and simmer until the cabbage is tender, about 1 to 1 1/2 hours.

                        Meatloaf 

Grease well a 9x5x3-inch loaf pan

Finely chop

1 medium onion

Place in a large bowl

2 pounds lean ground beef 

3/4 Cup fine dry bread crumbs

the chopped onion

1 Cup milk

2 large eggs, beaten
2 teaspoons salt

2 teaspoons Worcestershire Sauce

1 teaspoon dried parsley

1/4 teaspoon pepper

1/4 teaspoon ground ginger

1/4 teaspoon nutmeg

Mix lightly.

Preheat oven to 350º F

Place the mixture in the prepared pan.

Bake uncovered for 1 1/4 hours.

Remove from oven and let cool 10 minutes before serving. 

If you’re curious, here are the other meatloaf recipes:

Anna Sultana's Easy Meatloaf, Maltese Style

Anna Sultana's Pulpettun, Meatloaf, Maltese Style

Carmela Soprano's Polpettone - Meatloaf, Italian Style

About the sky this week and next, thanks to the folks at The Farmers' Almanac…

November 18 - New Moon at 6:42 a.m. The Moon is completely invisible.

November 20 - Look for Saturn in the southwest after dusk, about 40 minutes after sunset. Catch it early; the ringed planet sets more than an hour after dark at the beginning of the month, but before the end of evening twilight by November 30th. This evening, look about 10° above the west-southwest horizon to sight a slender sliver of a crescent Moon. Mercury will also be hovering near the west-southwest horizon, directly below the Moon and Saturn.

November 23 - Look to the west after sunset to see Mercury right below Saturn. Mercury is usually difficult to spot but now it’s at its greatest elongation from the Sun so it’s a good time to see this “elusive” planet.

Anna Sultana’s Baked Cinnamon Bread Brunch and The Christmas Full Moon

Remember the Christmas morning in the 1983 movie A Christmas Story?

Yeah, the movie where Ralphie's Old Man wins a major award, the leg lamp.

Remember how tired the parents were on Christmas morning?

Can you imagine if the Mom also had to make breakfast that morning?

Yeah, not a happy thought.

Christmas morning is a perfect time to have a brunch dish ready to go into the oven.

There are a few brunch dishes that can be prepared a day in advance, giving you a chance to relax and open presents with the family.

Here are two I’ve posted over the years:

Anna Sultana’s French Toast & Berry Compote 

Anna Sultana’s Frittatas 

Frittata is an Italian dish similar to an omelette or crustless quiche.

And it’s nice for a dessert or a brunch, too.

Today I’m posting a recipe for a third brunch dish: Baked Cinnamon Bread Brunch.

And, never forget the safety mantra of Mom, teacher and Santa…

You'll shoot your eye out.

Hint:

Use day old bread because the stale bread will soak up more egg mixture.

Want to use up a regular loaf of bread, or some leftover Christmas bread?

No problem.

If you’re using a regular bread and would the casserole to be a bit sweeter, add a teaspoon or two of vanilla.

Some raisins would be nice, too.

The casserole can be refrigerated for 12 to 24 hours.

Don’t have pecans?

Walnuts or chocolate chips or whatever your crowd likes would work, too.

If you don’t feel like making the topping you can sprinkle confectioners’ sugar over the bread pudding. 

Would you like a fruit topping to serve on the side?

This is easy and uses what you have:

Melt in a nonstick skillet over medium heat

2 Tablespoons butter

Add

1/4 Cup dark brown sugar

1 Cup apple or pear slices

Stir the slices until they are softened and the sugar has melted.

Place the fruit in a bowl and serve with the warm casserole.

If you make the topping in the summer you can use berries or sliced peaches.

The fruit topping is also good on waffles, pancakes, or leftover turkey or ham.

                        Baked Cinnamon Bread Brunch

Grease a 13 x 9 inch baking pan

Have on hand

8 ounce package of cream cheese, softened

   (3/4 Cup will be used in the casserole; the remainder will be used in the topping)

Cut each slice of a

1 pound sliced cinnamon raisin bread loaf

diagonally in half twice to make 4 small triangles.

Stand each triangle, with points up, in the prepared baking pan. 

Place in a large bowl

3/4 Cup cream cheese

1/4 Cup packed brown sugar 

Beat at low speed until blended. 

Stir in

1 1/2 teaspoon cinnamon
1 teaspoon vanilla 

Add, one at a time, mixing well after each addition

6 large eggs 

Stir in

2 1/2 Cups milk

Pour the mixture over the bread in the baking pan. 

Refrigerate. 

When you’re ready to serve, heat oven to 350º F

Bake, uncovered, 40 to 50 minutes. 

The top should be golden brown and a knife inserted in the centre will come out clean. 

While the casserole is baking prepare the topping

Place in a small bowl

the remaining cream cheese

2 Tablespoons confectioners' sugar

2 Tablespoons milk

Beat until well blended and smooth.

Sprinkle over the casserole

3 Tablespoons chopped pecans 

Drizzle the cream cheese topping over the casserole.

About the sky this week…

According to the Farmers Almanac:

December 20 - Natures’ annual holiday light show, the Ursid meteor showers peak, producing 5-10 meteors per hour. Visible from the north all night.

December 21 - The Winter Solstice, 11:48 p.m. 

The Sun reaches its farthest point south of the celestial equator so it’s the shortest day of the year from sunrise to sunset. 

The good news is that the days will start getting longer from here!

December 25 - A Christmas Full Moon! December’s Full Cold Moon will be astronomically full at 6:11 a.m. It appears full for three days.

Check out this short video on how this Moon got its name: December's Full Cold Moon

December 29 - Look to the east in the late evening to locate the bright waning Moon, and right above it, the bright star Regulus, the brightest star in the constellation Leo, and one of the brightest stars in the night sky, with a bluish tint.  Part of the constellation Leo includes up a backwards question mark and Regulus provides the dot at the bottom. 

Try to locate Jupiter low in the horizon after midnight.

Oh, about that Christmas Full Moon…

The full moon hasn’t fallen on Christmas Day since 1977.

It won’t be back for another 19 years.  Enjoy!!