Irish Soda Bread, Irish Boxties, Colcannon, Mashed Potato Casserole, Onion Soup, Lamb Barley Soup, Irish Cream, Irish Fix and Irish Coffee l Don't Tell Me About St. Patrick by Margaret Ullrich

St. Patrick’s Day is on Tuesday.
Thursday, officially the first day of Spring, is also the feast of St. Joseph.
Do you ever wonder how St. Patrick and St. Joseph feel about their feast days always happening in Lent?
I mean, a feast is a feast, and that calls for a feast, not bread and water.
So here are a few dishes that should be okay either way.


I'm posting the Irish Soda Bread recipe that I clipped from The New York Daily News over sixty years ago. It is easy to make, doesn’t need special ingredients, and goes well with a corned beef and cabbage dinner, or anything else.  


Irish Cakes, known as Boxties, were created in the mid-nineteenth century when Ireland was being hit by the Great Famine, which was caused by a mildew that attacked potato crops. The poor potato crop led to the great migration of Irish to North America.
Boxty comes from the Irish aran bocht tí (poorhouse bread).
Yes, it’s always about food.


Irish coffee also has a bit of history.
San Francisco Chronicle columnist Stanton Delaplane was served one during a stop at Ireland’s Shannon Airport bar in 1952. Bartender Joe Sheridan had created the drink during World War II to greet weary American travellers arriving in the wee hours of the morning.
Irish people drank whiskey in tea, but Sheridan knew the Americans preferred coffee.
A smart businessman, Sheridan knew the customer was always right.

When Delaplane returned to San Francisco, he passed the recipe on to barman Jack Koeppler at the Buena Vista Cafe. Soon all of America learned of this drink. And the rest, as they say, is history. Irish coffee is always best served with a toast:

May you always have
Walls for the winds,
A roof for the rain,
Tea beside the fire,
Laughter to cheer you,
Those you love near you,
And all your heart might desire!

Hints:

You can make a buttermilk substitute for baking.
Combine 1 tablespoon lemon juice or vinegar with 1 cup milk.
Let it sit for 2 minutes, stir and use.

About the Boxties…
Add a pinch of pepper, garlic or other spices - whatever you wish.

For breakfast you can butter each boxty and serve hot with or without sugar.
You can also serve crisp bacon with them and drizzle maple syrup over them.
You could top them with smoked salmon and crème fraîche.
Or serve them with wilted spinach and a poached egg.
You can use boxty as a pizza base with tomato and cheese.
You can also serve a boxty as a wrap for fajitas.
They also freeze well.

You could cook the batter like a dumpling (called hurleys) or bake it like a loaf.


About the Colcannon…
An old Irish Halloween tradition is to serve it with a ring and a thimble, or small coins, hidden in the dish. Do warn your guests before they tuck into their veggies.

If you have leftover shredded cabbage, heat a knob of butter and cook it for 5 minutes.
It should still be just a little crunchy.


About the Onion Soup…
You could use one pound each of red onions, sweet onions and yellow onions.
Or whatever assortment you have.
The soup can be prepared, cooled, then refrigerated up to 2 days.
When ready to serve, bring it to a boil, ladle into the bowls and continue.

If you want to omit the dry sherry, increase the beef broth to 7 1/4 cups.


About the Lamb Barley Soup…
If you have a lamb leg or chops dinner, save the bones. Place them in a large pot, cover with water, add a diced onion or two with a few bay leaves, and simmer for a few hours.
You can add an envelope of onion soup mix and a teaspoon or two of chilli powder.
Let the broth cool and then strain it.
Pick any meat off the bones and add the bits to the broth.

If you haven’t had lamb since last Easter, use broth or water.
Ground beef will work with beef or vegetable broth.
Ground chicken or turkey is good with chicken or vegetable broth.


About the Irish Cream…
Some people use coconut extract instead of the almond extract.
Always whip your heavy cream without sugar right before serving.

 

          Irish Soda Bread
          
Grease a cookie pan.         
Preheat oven to 375º  F        

Combine in a large bowl
3 Cups flour
3 Tablespoons sugar
1 Tablespoon baking powder
1/2 teaspoon baking soda
                                                               1/2 teaspoon salt

Stir in
1/2 Cup currants or raisins
1 1/3 Cups buttermilk

Gently knead the dough on a floured board.
Shape into a round loaf and place on the prepared pan.
Cut a cross on top of the loaf.
Bake 45 minutes.

Place in a small bowl
2 Tablespoons sugar
2 Tablespoons hot water

Remove loaf from oven and brush with sugar glaze.
Return to oven and bake another 10 minutes.

 

          Irish Boxties

Makes 10 boxties
 
Peel
1 pound potatoes
Quarter half of the peeled potatoes and place them in a medium pot.
Boil prepared potatoes in salted water until tender, about 15 to 20 minutes.
Drain all of the water from the potatoes and mash them.

While the potatoes are cooking, grate the remaining half of the potatoes into a large bowl.
Toss the grated potatoes with
1 1/2 Cups flour
Stir in the mashed potatoes.
Add
1 teaspoon baking powder
1/4 teaspoon salt
Combine
1 large egg, beaten
1 1/4 Cups buttermilk
Add to the potato mixture.
Mix well for 2 to 3 minutes.

Grease the skillet with either butter or oil.
Heat over medium heat.
Pour ladlefuls of the batter into the pan.
Spread them out into circles about 1/2 inch thick.
When the first side is golden brown, flip them to cook the other side.
Remove the cooked boxties and repeat with the remaining batter.
Serve hot with butter and honey.


                        Colcannon

Mince
3 green onions

Peel and quarter
2 pounds russet potatoes
Boil potatoes in salted water until tender, about 15 to 20 minutes.

While the potatoes are boiling, shred
3 - 4 Cups cabbage
Blanch in boiling salted water for 2 - 3 minutes.
Drain and set aside.
Drain the potatoes, return to pot, and mash them.
Beat in
2/3 - 3/4 Cup light cream or milk
Add enough to make them smooth.
Place the pan over low heat.
Stir in
1/4 Cup butter or margarine
the blanched cabbage
the minced onion
Beat together until well blended.
Taste for seasoning and add salt and pepper if desired.
Serve hot.
Spoon out a portion to make a small indentation on top of each serving.
Add a pat of butter or margarine in the indentation.
Don’t mash it in, but dip a forkful of the potatoes into the melted butter.

 

          Mashed Potato Casserole

Serves 12

Peel and cube
5 large russet potatoes

Shred 6 Cups green cabbage

Boil prepared potatoes in salted water until tender, about 15 to 20 minutes.

While the potatoes are cooking, place the shredded green cabbage in another pot of boiling salted water (about an inch). Cook, stirring occasionally, until tender, about 6 minutes.
Drain and set aside.

When the potatoes are tender, drain and return the potatoes to the pot.
Place over low heat and shake, uncovered, for about 30 seconds to evaporate excess moisture. Remove from heat and mash the potatoes.

Add to the potatoes
4 ounces cream cheese, softened and cut into pieces
1 teaspoon salt
Mash until smooth.

Grease a large baking dish.
Preheated oven to 425º F

Fold in
1/2 Cup green onions, thinly sliced
the cooked cabbage
Adjust seasoning with salt and pepper.
Spread mixture in the greased baking dish.

Top with
1 Cup old cheddar cheese, grated
Bake casserole, uncovered, for 30 to 50 minutes.

 

          Onion Soup

Cut lengthwise in half, then crosswise into thin slices
3 pounds onions
 
Place in a dutch oven
2 Tablespoons butter
2 Tablespoons olive oil
Heat over medium heat and add
the sliced onions
Stirring frequently, cook 10 minutes. Lower the heat and, stirring occasionally, cook 40 minutes until the onions are golden brown.
Add
2 teaspoons thyme
1/2 teaspoon garlic powder
1/4 Cup dry sherry
Cook and stir on medium high heat 1 minute.
Add
7 Cups beef broth
2 Tablespoons Worcestershire Sauce
1 Tablespoon vinegar
2 bay leaves
Stirring occasionally, bring to a boil.
Cover, reduce heat and simmer for 20 minutes, stirring occasionally.
Remove the bay leaves.

While the soup is simmering, toast
16 French bread or baguette slices (1/2 inch thick)

Heat the broiler.
Ladle soup into 8 ovenproof bowls.
Top with
the toasted bread slices
1 1/2 to 2 Cups shredded Swiss cheese
Broil, 4 inches from heat, 3 to 5  minutes, or until the cheese is golden brown.
Serve with a mixed green salad and crusty rolls or bread.


                        Lamb Barley Soup

Finely chop
2 medium onions
4 medium carrots
 
Place in a large pot
1 pound ground lamb  
the chopped onion
Heat over medium-high heat and stir until the meat is evenly browned and the onions are translucent. Discard any excess grease.
Stir in
1 28 ounce can diced tomatoes, undrained
6 Cups lamb broth
1 can condensed tomato soup
the chopped carrots  
1 Cup barley 
1 1/2 teaspoons rosemary
1 1/2 teaspoons paprika  
1 teaspoon ground black pepper
1/2 teaspoon celery seed
Cover and simmer over medium heat for 45 minutes.

            Irish Cream

Place in a blender
1 cup heavy cream
1 (14 ounce) can sweetened condensed milk
1 2/3 Cups Irish whiskey
2 teaspoons instant coffee granules
2 Tablespoons chocolate syrup
1 teaspoon vanilla
1 teaspoon almond extract
Blend for 20 to 30 seconds.
Pour into a jar that has a tight lid.
Store in the refrigerator for 8 hours.
Shake well before serving.
Serve over cracked ice.
Add
a dollop of whipped cream (optional)

                        Irish Fix

Place in a chilled highball glass
1 teaspoon simple sugar syrup
2 ounces Irish whiskey
1/2 ounce lemon juice
Fill with cracked ice and stir well.
Garnish with
1 thin lime slice
1 thin orange slice
Float on top
2 teaspoons Irish Mist (a honey liqueur)

        Irish Coffee

Place in a small saucepan
12 ounces brewed coffee
4 teaspoons sugar
Stirring occasionally, set over low heat until the mixture is hot but not boiling.

Pour 6 ounces hot coffee into each of two 8-ounce heatproof glasses or mugs.
Add to each serving
1 1⁄2 ounces Irish whiskey
Top with whipped cream.
                                                        Garnish with mint leaves (optional)
Enjoy while it is piping hot.

Happy St. Patrick’s Day!


                                                          ~~~

Years ago I wrote for and told my stories on the CKUW radio show ‘2000 & Counting’.
Here’s one I wrote for St. Patrick’s Day…

Remember how we were all gaga about the dawning of the Age of Aquarius?  

I mean, even if you didn't know enough Astrology to know your own sign - let alone what house you were mooning - you couldn't avoid Hair, the song, play or movie.  And everybody saw the 5th Dimension on The Ed Sullivan Show.  Remember how they just stood there, swaying and singing When the moon is in the seventh house and Jupiter aligns with Mars, then peace will guide the planets and love will fill the stars?  

Ok, Janet Jackson it wasn't.

So who are Aquarians? 
Kim Novak, Vanessa Redgrave, Jeanne Moreau, Mia Farrow, Carmen Miranda and, the comeback king, John Travolta.  We're talking a major sign here.

Some people poo poo all this but I think we'd better start paying attention.  This is a new millennium and cosmic forces are just itching to find any teeny tiny hole where they can get a toehold to shake things up on dear old planet earth.  

No kidding.


Take St. Patrick's Day.  I'm from New York where St. Patrick's was like Christmas.  Everybody - no matter where they came from - sat down to a corned beef and cabbage dinner on March 17. 
Hey, nobody was dumb enough to not notice all the Irish cops, carrying billy clubs, pounding down Fifth Avenue in the St. Patrick's Day Parade.  

Trust me, you didn't want to make a New York cop mad.

For decades I used an Irish Soda Bread recipe that I'd clipped from The New York Daily News.  
Then, like everybody else, I discovered Martha.  Ok, she's Polish, but she had a humdinger of a recipe.  I watched her teach it to some Irish lady who said, Faith and beggorah!  'Tis better than me own sainted Mum's recipe. 

When I heard the 'Tis word, I was hooked.  

I downloaded the recipe from Martha's website and everything went tickety boo.
Until Martha got convicted.
Well, that shook everybody up.  
Her stock took a tumble and you could've shot a cannon through the department store aisles where her household items were gathering dust.  
Frugal housewives were clipping Martha Stewart labels from towels and sheets.  

With visions of mad cops marching in my head, I thought it wouldn't be kosher to whip up a loaf of Martha's Irish Soda Bread.  
Back to the computer.

There's lots of stuff about Ireland on the internet.  
Did you know that corned beef is not the national dish?  It was eaten as a last resort during hard times.  
Irish coffee was the invention of the Buena Vista Cafe in San Francisco.  
When Irish Eyes are Smiling is an American song.  
And many Irish people consider green to be an unlucky color.
    
Finally I found The Traditional Irish Soda Bread Recipe and double clicked.  

Now how was I supposed to know the cosmic forces that click would unleash?  
Before you could say Faith and beggorah, my computer started to glow, I heard a banshee wail and my printer took on a life of its own printing sheets of I didn't know what.  

Odd characters strolled around my room.  They looked like a touring company of The Lord of Rings.  Some were chanting, some were crying and some were doing tai chi.  

This was not a good thing.
     
Enough was enough.  I pressed the option and command keys, made the sign of the cross and punched the escape key.  
It worked.  
iMac 1, Druids 0.
The pages were all over the floor.  
Seems somebody is holding a cosmic grudge.  

According to legend, St. Patrick put a curse on venomous snakes in Ireland.  Then he drove all the snakes into the sea.  
Well, according to my visiting Hobbits, the snakes were a popular tourist attraction, their version of Manitoba's Narcisse Wildlife Management Area.  

You've heard of Narcisse, where thousands of red-sided garter snakes emerge from the limestone sinkholes in late April and tangle in a mating ritual for three weeks.  Ok, it's not Disneyland, but tourists come and spend and that's always a good thing.  
Why wreck a nice little cottage industry?  
Why, indeed.  
I guess history rewrites by the winner is not a new thing.

Oh, among the pages was a recipe for traditional Irish Soda Bread.  
I don't think I'll try it.  
No, the corned beef and cabbage is enough.  
I don't need the bread.  

Hmm... the Atkins diet, which cuts out bread, is sure popular in the Age of Aquarius.  

Coincidence?  
I think not.

Anna Sultana’s Centrepiece Easter Bread / Anise Seed Easter Bread / No-Rise Easter Bread / Small Easter Nests l A Traditional Family Easter by Margaret Ullrich

Oh, my! February is almost over!
It seems the older I get, the faster the time goes.
I mean… wasn’t Christmas just last week?

Okay, it’s time to get serious about time.
This year Easter is on April fifth.
That’s five weeks… 35 days… 840 hours… 50,400 minutes from now.
You get the picture.
If you’re over 75, like me, it means that in two weeks, oh lucky us, we have to be ready for another holiday.
At least that’s how it will seem.

Let’s take this ‘holiday’ in small steps.
What’s the bare minimum we can get away with without getting major complaints?

I’m not going to get into the Spring Cleaning to do lists.
Nobody notices that, anyway.
But the dinner is a whole other story.

Family holiday dinners change over the years.
Tradition gives way to schedule conflicts, problems in the supply chain, rising prices, dietary restrictions and changing appetites.
And don’t get me started on vegetarians.

Bread, in moderation, is usually a safe holiday item.
A dietary staple, reasonably priced and good as a leftover.
So, let’s start with the fancy Easter bread.

Back in the 1970s we were into baking - breads, buns, you name it.
Like we didn’t trust the local stores’ bakers or the big bread companies anymore.
The sourdough craze during Covid was a blast from the past.
Well, it kept us busy when we were stuck at home.

If the bread baking bug is out of your system, and you don’t want to buy yeast that’s just going to age in place, the No-Rise Easter Bread uses baking powder and isn't kneaded.
Your guests won’t know the difference.
It’ll be our secret.


Hints:

When using a recipe that calls for zest you could place the zest in a separate bowl and add some of the sugar called for in the recipe. Rub the zest into the sugar to release the oils, then continue to follow the recipe.

Check the ‘best before’ date of the yeast. If there's no foam it won’t do anything.

Twist each piece gently but firmly to give the wreaths that braid shape.
You could also divide each rope into two, then twist each pair of ropes together before forming a ring. Pinch the ends to seal.

The uncooked eggs will cook through and be safe to eat.
You could also sprinkle slivered almonds on top before baking.

The breads can be eaten as is, or lightly toasted and served with butter or jam.

About the Anise Seed Easter Bread…
You could also add 1 teaspoon lemon zest or 1/2 teaspoon almond extract.
Golden raisins, about a half cup, would also be a nice addition.

This loaf is open to suggestions when it comes to form.
You could make a wreath and decorate it with 6 dyed uncooked eggs.
Or you could go creative and make a dove, or a cross or even a mermaid.


About the No-Rise Easter Bread…
If the yeast didn’t foam this is perfect for a plan B.

You can also stir in the ‘3 dry and 2 liquid additions’ instead of using the mixer.


About the Sweet Easter Twists…
You could add 1/2 to 1 teaspoon cinnamon or 1 teaspoon orange zest to the dough.

For a holiday look, place a dyed raw egg in the centre of the wreath before the final rising.

 

                     Centrepiece Easter Bread

Makes 3 large or 6 small wreaths

Line 3 cookie sheets with parchment paper.

Have on hand 3 to 6 dyed uncooked eggs

Place in a small bowl
1/4 Cup warm water (about 110° F)
2 1/4 teaspoons active dry yeast
1 teaspoon sugar
                                                               Stir and let sit 5 to 10 minutes, until it foams.

Place in a large bowl
5 Tablespoons unsalted butter, softened
1/2 Cup whole milk, warmed
1/3 Cup sugar
1 teaspoon vanilla
1/2 - 1 teaspoon anise extract (optional)
1/2 teaspoon salt
Blend together until well combined.
Beat in, one at a time
3 large eggs
Stir in the proofed yeast mixture.
Gradually add, 1 cup at a time
3 1/2 - 4 Cups flour
Stir until a soft dough forms.
Place dough on floured surface and knead for 8 to 10 minutes, until it is smooth and elastic.
Place dough in a greased bowl, cover, and let rise in a warm place 1 1/2 - 2 hours, until doubled.
Punch down dough and divide into 6 pieces.
Roll each piece into a rope.
Twist two ropes together and form into a braided circle, pinching ends to seal.
Place on parchment-lined baking sheet.
Insert dyed raw eggs on the surface of each wreath.
Cover and let rise in a warm place 30 to 45 minutes.

Preheat oven to 350° F

Place in a cup
1 large egg
Beat until well blended.

Brush loaves with beaten egg.
Sprinkle with
Sugar sprinkles (nonpareils)
Bake 20 to 25 minutes, until golden.
Let cool and serve.


                                                               Anise Seed Easter Bread

Makes 1 large loaf

Line 1 cookie sheet with parchment paper.

Place in a small bowl
1/4 Cup warm water (about 110°F)
1 Tablespoon sugar
2 1/4 teaspoons active dry yeast
Stir and let sit 5 to 10 minutes, until it foams.

Place in a large bowl
4 Cups flour
1/2 Cup sugar
1/2 teaspoon salt
1 –  2 Tablespoons anise seeds (or fennel seeds)
Whisk together and make a well in the centre.
Add
the yeast mixture
1/2 Cup unsalted butter, melted
3 large eggs
3/4 Cup warm milk
1 teaspoon vanilla
Stir until a soft dough forms.
Place dough on floured surface and knead for 5 to 7 minutes, until it is smooth and elastic. Add more flour if needed.
Place dough in a greased bowl, cover, and let rise in a warm place 1 - 2 hours, until doubled.
Punch down dough. Shape into a braided loaf or your chosen Easter shape.
Place on parchment-lined baking sheet.
Cover and let rise in a warm place 30 to 45 minutes.

Preheat oven to 350° F

Place in a cup
1 large egg
Beat until well blended.

Brush loaves with beaten egg.
Sprinkle with
Sugar sprinkles (nonpareils)
Bake 25 to 30 minutes, until golden.
Let cool.

Glaze (optional)
Place in a small bowl
1 Cup confectioners sugar
1 – 2 Tablespoons milk
1 teaspoon lemon or orange extract
Stir to make a smooth glaze and drizzle over bread.

                     No-Rise Easter Bread

Makes 2 large braided rounds

Line 2 cookie sheets with parchment paper.

Peel zest from an orange, chop, and set aside.

Place in a large bowl
6 Cups flour
1 Tablespoon baking powder
1 teaspoon salt
Whisk together and set aside.

Place in a stand mixer bowl
3/4 Cup shortening
1 1/2 Cups sugar
Beat together until light and fluffy.
Add, one at a time, beating after each addition
3 large eggs
2 egg yolks
Stir in
1 Cup ricotta cheese (or cottage cheese)
1 teaspoon orange extract
the orange zest

On low speed, making 3 dry and 2 liquid additions, add
the flour mixture
1/2 Cup milk
Blend until a soft dough forms.
Dust work surface lightly with flour.
Divide dough in half, then each half into 3 pieces.
Roll each piece into an 16 inch rope.
Braid 3 ropes together, then form into a wreath, tucking the ends under to secure.
Place on parchment lined baking sheet.
Repeat with remaining dough.

Preheat oven to 350° F

Bake 30 to 40 minutes, until golden.
Cool completely.

Place in a small bowl
1 1/2 Cups confectioners sugar
3 Tablespoons milk
1/2 teaspoon orange extract
Stir together to form a smooth glaze.
Drizzle glaze over cooled loaves.
Sprinkle with
Sugar sprinkles (nonpareils)

 

                     Small Easter Nests

Makes 6 small wreaths

Line 2 cookie sheets with parchment paper.

Have on hand 6 dyed uncooked eggs

Peel zest from an orange or lemon, chop, and set aside.

Place in a small bowl
1/4 Cup warm milk (about 110°F)
1 Tablespoon sugar
2 1/4 teaspoons active dry yeast
Stir and let sit 5 to 10 minutes, until it foams.

Place in a large bowl
2 1/2 – 3 Cups flour
1/2 teaspoon salt
1/2 Cup minus 1 Tablespoon sugar
Whisk together.
Add
2 Tablespoons unsalted butter, softened
2 large eggs
1 teaspoon vanilla
1/4 teaspoon almond extract (optional)
the lemon or orange zest
1/4 Cup plain Greek yogurt or sour cream
Stir until a soft dough forms.
Place dough on floured surface and knead for 7 to 8 minutes, until it is smooth and elastic. Add more flour if needed.
Place dough in a greased bowl, cover, and let rise in a warm place 1 1/2 - 2 hours, until doubled.
Punch down dough and divide into 12 pieces.
Roll each piece into a 6 inch rope.
Twist two ropes together and form into a braided circle, pinching ends to seal.
Place on parchment-lined baking sheet.
Place a dyed raw egg in the centre of each wreath.
Cover and let rise in a warm place 30 to 45 minutes.

Preheat oven to 350° F

Place in a cup
1 large egg
Beat until well blended.

Brush loaves with beaten egg.
Sprinkle with
Sugar sprinkles (nonpareils)
Bake 20 to 25 minutes, until golden.
Let cool and serve.

                                                          ~~~

I had originally written the following story when I was one of the co-hosts of the CKUW radio show ‘2000 & Counting’.

In 2007 it was included in 'A/cross sections : new Manitoba writing', an anthology edited by Katharine Bitney and Andris Taskans, and published by the Manitoba Writers Guild. 
It is still in the Winnipeg library system, adult nonfiction section. Check it out. It has lots of stories and poems by many Manitoba writers. (In my profile picture, taken at McNally Robinson Booksellers, it's in the left top corner.)

Why am I always writing about food?


                                        A Traditional Family Easter

    I made a loaf of soda bread to serve with the corned beef and cabbage on St. Patrick’s Day.  I don’t know why I did it.  I’m Maltese.  My husband is German/Swedish.  Not a single Irish person among our ancestors.  Then, on March nineteenth, I made a lasagna and cream puffs for St. Joseph.  I’d be twenty pounds lighter if I just ignored holidays.

    Yeah, right, like that’ll ever happen.     

    I’m a sucker for holiday traditions.  And, just like Christmas, Lent and Easter are loaded with holiday traditions.  Lent is the time to really clean the house.  Ah, spring cleaning.  Scrub and wax the floors, wash the windows and launder the curtains.  Everything from cellar to attic is glowing.  After being sealed in tighter than a drum all winter who could argue with giving the house a good cleaning?

    Lent is also a time to cut back on the calories.  Let’s be honest.  Who doesn’t want to drop the pounds gained during December?  Between the fasting and the exercise we get from cleaning house, we’re almost able to fit into the clothes we wore before Christmas.  Alleluia!!  Religion can be good for the body as well as the soul.  

    And then there’s Easter, when Christians celebrate Christ’s Resurrection.  We attend church in new outfits.  Little boys in little suits and little girls in fluffy dresses and shiny white patent leather shoes make families look like Hallmark cards.  

    Easter has more customs than the Bunny has eggs.  A popular tradition is to gather together and share a feast.  Over the centuries women have made this a glorious occasion with beautifully decorated eggs, colourful coffee cakes and traditional breads.

    According to tradition, an angel appeared to Mary to tell her that Jesus would arise on Easter.  To show her joy, Mary baked bread to share with her friends.  And to make the loaf more special, she put an egg, a symbol of life, on the top.  Now, I have to admit I don’t know what I’d do if someone told me that a recently deceased relative was rising from the dead.  I guess baking bread is as good a thing to do as any.  The only problem is that over the past two millennia something got lost in translation as that bread recipe went from country to country.

    And that’s when Easter went to hell in a bread basket.

    During my earliest years in Corona, a small town in Queens, New York, Easter was Italian. Palm Sunday was the Day of the Olive.   Small blessed olive branches were offered as tokens of peacemaking. For Easter breakfast we had Colomba di Pasqua. Colomba is bread shaped to look like a dove, the symbol of peace, and covered with almond paste and almonds. An Italian Easter dinner also had traditions. First we had manicotti. That was followed by a roasted whole baby lamb with a mixed salad, sauteed spinach and roasted artichokes. For dessert there were cream tarts, cookies, spumoni, nuts and roasted chestnuts. The adults had coffee.

    Then my parents moved to College Point, another small town in Queens, which had been settled by Irish and German families.  They had their own Easter customs.  Since Easter was not as commercial as Christmas, no one noticed when we followed our own customs.


    When I was seven I had to follow what Ma told me were the Church’s rules during Lent.  I ate kwarezimal, an almond cookie that was topped with honey and chopped pistachio nuts.  Ma said we could eat it during Lent because it didn’t have any fat or eggs.  For Maundy Thursday Ma baked bread in the form of a ring.  Its top was crusted with sesame seeds and pierced with roasted almonds.  Our Easter dinner menu was the same as it had been in Corona.  But, instead of making a Colomba di Pasqua, Ma baked a figolli, a Maltese sweet bread with a marzipan filling.  

    A figolli was harder to make than a colomba.  The dough was rolled about one centimeter thick.  Then Ma cut the dough into pairs of figolla with a figolla cutter.  They looked like a large letter J, but the stick part ended in a fish’s tail.  On one side of a figolla Ma spread jam and marzipan.  Then she covered it with the identical shape, as if she was making a sandwich.  After the figolli had been baked and cooled, they were covered with colored icing and piped royal icing.  Then a decorated Easter egg was placed on top of each figolli.  For the final touch a cardboard woman’s face was inserted into the mound of the J.  

    The odd thing about Ma’s traditional figolli was that it was a mermaid.  I asked Ma why a mermaid and not a dove.  She said, “I don’t know.  It’s our tradition.”  

    Well, you can’t argue with tradition.


    In College Point, as Easter approached, the bakeries filled with cross buns, pretzels, braided almond loaves, Easter cookies and marzipan treats.  There were also large decorated sugar Easter eggs which had a hole in one end.  When we looked into the hole we could see tiny bunny villages.  There were also hot cross buns.  Ma knew about the cross buns.  Since Malta was part of the British Empire, Ma had eaten them in Malta, too.      

    We brought samples of our mothers’ holiday baking to school.  There were lots of pretzels.  Since they didn’t have fat or eggs, we could eat them during Lent without risking eternal damnation.  I liked the braided loaves which had been covered with almond paste.  They reminded me of Colomba di Pasqua.  I brought some kwarezimal to school.  After I explained that the almond cookies didn’t have fat or eggs either, my friends agreed to try them.  


    Easter for my family was a simple celebration.  We went to church, wished everyone a “Happy Easter”, went home and ate our traditional foods.  There weren’t any problems until the year Ma’s brother Charlie married an American girl.  Aunt Liz wanted to learn more about Maltese customs.  Ma invited Charlie and Liz for Easter.  

    Pop told his oldest sister, Aunt Demi, that we had invited Charlie and Liz.  Aunt Demi was worried that our branch of the family was becoming too American.  So, Aunt Demi decided that she would come to dinner to make sure that Ma kept everything kosher.  

    Then Aunt Rita, one of my Sicilian Aunts, heard that we were inviting company for Easter.  Aunt Rita always took things personally.  She was insulted.  Why hadn’t she been invited, too?  Ma invited Aunt Rita, Uncle Tony and their children.  We had enough folding tables and chairs to seat everyone in the yard.  As long as it didn’t rain, Ma thought it would be a nice family dinner.

    Easter Sunday morning the sun was shining and the lamb was roasting on a spit in our yard.  The tables had been set.  Aunt Liz was taking notes and learning recipes.  She had brought a dozen cross buns and a jello mold.  The only thing missing was the centrepiece.  Aunt Demi had told Ma that she would bring a proper figolli.  

    It was the biggest figolli I’d ever seen.  The icing was as thick as my thumb.  While Aunt Demi was placing the Easter egg on her mermaid, Aunt Rita marched in and pulled a Colomba di Pasqua out of her tote bag.  The colomba had a three-foot wingspan.  There was barely room enough for one centrepiece.  

    Fish or fowl, which would Ma use?

    After forty days of fasting and scrubbing, Demi and Rita were lean, clean, Easter tradition machines.  Filled with the holiday spirit, they glared at each other.

    “What the hell is that?”  Aunt Demi spat.
    “It’s a dove, a symbol of peace, you idiot,” Aunt Rita shot back.  
    “It’s Easter.  We don’t need a damn dove.”
    “Throw that fish back in the sea.”  
    “The figolli is part of our tradition.”
    “Since when did Jesus swim with the fishes?”
    Waving a knife, Aunt Demi lunged.  “Give me that bread.  I’ll cut it up for sandwiches.”
    “Over my dead body.”
    “No problem.”

    My Aunt Liz was fascinated by her new in-laws.  She wrote down everything they said.  Maybe she thought the fight was part of our jolly ethnic holiday tradition.  I stayed close to Liz in case she didn’t have sense enough to duck.  

    Ma went back to the kitchen.  She knew she couldn’t reason with her sisters-in-law.  Her plan was to hide in the kitchen until the smoke cleared.  If they killed each other it would leave more food for the others.

    “Maria, get out here,” Aunt Demi yelled.  Ma came out.  The men and the younger children were nowhere in sight.  They were taking a walk to work up an appetite.  Demi and Rita were rolling up their sleeves.  Liz was taking notes.  
    “I went to all this trouble,” Aunt Rita whined.
    Aunt Demi barked, “Tell this idiot we are using the figolli.”
    “It took me forever to make this,” Aunt Rita whined again.
    Ma tried to be a good hostess.  “They’re so big.  We could put them on chairs near the table.”

    No luck.  The Aunts wanted her to choose one.
   Aunt Demi announced, “We are having a traditional Maltese Easter dinner.  With a traditional figolli.”
    “Do you think our Blessed Mother baked a mermaid?” Aunt Rita sneered. 
    Demi lunged.  Liz wrote.  

    The lamb was ready.  If this dragged on much longer it would be a lump of coal. 

    Ma sighed, glared at her sisters-in-law and said, “I don’t care if our Blessed Mother made hot dogs and beans. I’m tired of cleaning. I’m tired of baking. I’m tired of the whole damn holiday.

    And I’m tired of bread. A few days ago I gave a figolli to a friend who lives down the street. Yesterday she came over and gave me a loaf of challah. So I have another traditional bread from Mrs. Cohen… Mrs. Cohen. That’s it!!”

    Without saying another word Ma turned and went back to the kitchen.  In a few minutes she returned with the glossy braided challah on the platter. 

    “Our Blessed Mother was a Jew.  She would’ve made a challah.  And that’s what we’re having for Easter.  It’s traditional.  Shut up, sit down and eat.”

    And, so saying, Ma started our traditional Easter Dinner.

Breads: Cinnamon Donut, Cinnamon Swirl Donut, Lemon Blueberry Loaf, Starbucks Lemon Loaf, Lemon Loaf, Lemon Cottage Loaf / Christmas Baking by Margaret Ullrich

Okay… we’re dashing down the icy Christmas highway.
It’s all going to hit the fan in seven days.


Unless you’ve managed to find something as life changing and important as the Red Ryder Carbine Action 200-shot Range Model air rifle from Jean Shepherd’s A Christmas Story, everyone’s main focus is going to be on what you are going to feed them.

Think about about all the most important Christmas movie scenes:
The Cratchit’s family dinner - the one with Tim’s big ‘God bless us, everyone’ scene - in each and every version of A Christmas Carol
The lime jello with cat food that accompanied the Griswold’s overcooked turkey that exploded in National Lampoon's Christmas Vacation
Nora racing to get the last can of Mel's Hickory Honey Ham in Christmas with the Kranks
The reaction the whole neighbourhood had when Nora confessed that she couldn’t get the ham and they would have to feast on smoked trout

No doubt about it.
Your meal will have an audience who will be taking note and recording every little detail of your dinner, from soup to nuts.
Most likely they’ll also be posting pictures on Facebook.
No pressure.

Come to think of it, food played an important part in A Christmas Story.
Remember when, after the excitement from unwrapping the gifts was over, the Bumpus’s hound dogs broke into the Parkers’ home and devoured their turkey?
Destroying their chance of having turkey leftovers in all its tradition forms.
The last memory Ralphie had of that Christmas was the Chinese turkey they were introduced to in the Chinese restaurant.
THE. LAST. MEMORY.

Yes, food is THAT important.

If you haven’t baked a fruitcake, all’s not lost.
These breads don’t need to age.
They can serve as a brunch or as a dessert.

Well, it’s a start.


Hints:

If you do not have buttermilk add a tablespoon of lemon juice or vinegar to one cup milk and let sit five minutes. Stir and use.

About the Cinnamon Donut Bread…
For seasonal twists use pumpkin pie spice or cardamom instead of cinnamon.

This loaf is ideal for breakfast, snacks, or an after dinner dessert.
Wrapped, this loaf stays moist for up to three days. it can also be frozen for up to 2 months. Thaw at room temperature.


About the Starbucks Lemon Loaf (Copycat)…
For a brighter flavour use more lemon zest and a touch less extract.
Don’t overmix when you add the dry ingredients. Small lumps are okay.
Avoid overbaking for the moistest texture.
Store in airtight container to store at room temperature for up to 5 days.
Wrap cooled loaf tightly and freeze for up to 3 months. Thaw overnight in fridge before serving.


About the Lemon Cottage Loaf…
Two lemons will be enough for both the juice and zest needed.

Start with one tablespoon juice, cream and sugar for the icing. Add more sugar if the icing is too thin, because you want the icing thick, but still pourable.
Add 1/2 teaspoon more of liquid if it’s too thick.

When the bread is completely cooled, and the icing is hardened store in an airtight container. You can store it at room temperature for 4 to 5 days.
Don’t store the lemon loaf cake in the fridge or it will dry it out quicker.
This lemon loaf can also be frozen for up to 6 months. Thaw at room temperature.

 

                      Cinnamon Donut Bread

Preheat oven to 350° F
Grease a 9x5-inch loaf pan or line with parchment paper.

For the Cinnamon Sugar Topping:
1/2 Cup granulated sugar
1 teaspoon cinnamon
Stir together.

 

For the Donut Bread:
Place in a medium bowl
2 large eggs
1 Cup buttermilk
1/2 Cup unsalted butter, melted
2 teaspoons vanilla extract
Stir together.

Place in a large bowl
2 Cups flour
3/4 Cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
Stir together.
Pour the wet mixture into the dry ingredients.
Stir gently until just combined.
Pour the batter into the prepared loaf pan.
Bake for 45 to 50 minutes, or until a toothpick inserted in the centre comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.
Brush the top with
1/4 Cup unsalted butter, melted
Sprinkle over the top the cinnamon sugar topping.
Slice and serve warm or at room temperature with butter or honey.


                                      Cinnamon Swirl Donut Bread

Preheat oven to 350° F
Grease an 8x4-inch loaf pan.

For the Cinnamon Sugar Topping:
Place in a large plate.
1/4 Cup sugar
1/4 Cup light brown sugar, packed
1 teaspoon cinnamon
Stir together and set aside.

For the Donut Bread:
Place in a small bowl
1 1/2 Cups flour
2 teaspoons baking powder
1/2 teaspoon salt
Stir together.

Place in a large mixer bowl
1/2 Cup butter, softened
1 Cup sugar
Beat together until light and fluffy, about 1 minute.
Add
2 large eggs
1 teaspoon vanilla extract
1/2 Cup sour cream or Greek yogurt
Mix until smooth.

Add half of the flour mixture to the bowl. Stir just to blend.
Then add
1/4 Cup milk
Blend together, then add
Add the remaining flour mixture. Stir just to blend.
Then add
1/4 Cup milk
Stir just to blend.

Remove 1 Cup of the batter and place in a small bowl.
Stir in
1 Tablespoon molasses
2 teaspoons cinnamon

Pour half of the original batter into the prepared loaf pan.
Cover with the cinnamon / molasses batter.
Pour the remaining original batter on top.
Using a butter knife, swirl the layers together a bit.

Bake for 50 to 60 minutes, or until a toothpick inserted into the centre comes out clean.

Remove pan from oven, place on a wire rack and allow to cool for 10 minutes.
Run a knife around the edge, remove the bread from the pan, and transfer bread to a wire rack to finish cooling completely.
Make sure the loaf is cooled completely before adding topping. Otherwise, it will be too soft and could break when you try to lift and dip it.

Brush the top and sides of the loaf with
1/4 Cup unsalted butter, melted
Dip the top and sides of the loaf into the sugar mixture.
Slice and serve warm or at room temperature.

                      Lemon Blueberry Loaf

Preheat oven to 350° F
Grease and flour a 9x5-inch loaf pan.

Place in a small bowl
1 Cup fresh or frozen blueberries
1 Tablespoon flour
Toss together and set aside.
Place in a medium bowl
1 2/3 Cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
                                                      Stir together.

Place in a measuring cup
1/2 Cup milk
1 Tablespoon lemon juice
1 teaspoon lemon extract
Stir together.

Place in a large mixer bowl
1/2 Cup butter, softened
1 Cup sugar
Cream until fluffy.
Add, one at a time,
2 large eggs
Beat well after each addition.
Add alternately, making 3 dry and 2 liquid additions
the flour mixture
the milk mixture
Fold in
the floured blueberries

Pour batter into prepared pan.
Bake for 50 to 60 minutes, or until a toothpick inserted in the centre comes out clean.
Cool in the pan for 10 minutes before removing to a wire rack.
Run a knife around the edge, remove the bread from the pan, and transfer bread to a wire rack to finish cooling.

For the Lemon Syrup:
Place in a small saucepan
2 to 3 Tablespoons lemon juice
1 Cup confectioner’s sugar
Stirring constantly, cook over low heat until it thickens slightly.
Pour over the cooled bread and allow to cool completely before cutting.
 

           Starbucks Lemon Loaf (Copycat)

Preheat oven to 350° F
Spray a 9×5-inch loaf pan with cooking spray.
Set aside.

Place in a large mixer bowl
1 Cup sugar
3 large eggs
1 Cup sour cream
Beat until smooth.
While mixing on low speed, gradually add
1/2 Cup vegetable oil
Zest of 1 large lemon
2 Tablespoons lemon extract
1/2 teaspoon vanilla extract
Beat to combine.
Stir in
1 1/2 Cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Stir until just combined.

Pour batter into the prepared loaf pan.
Bake for 40 to 45 minutes, or until a toothpick inserted in the centre comes out clean. If browning too much, tent with foil during the last 10 to 15 minutes.
Allow the loaf to cool completely in the pan.
Transfer bread to a wire rack to finish cooling completely before glazing.

For the Glaze:
Place in a medium bowl
1 Tablespoon lemon juice
1 Tablespoon milk
Stir together, then gradually add
1 Cup confectioner’s sugar (more if needed for consistency)
Beat until smooth.
Drizzle over cooled loaf.
Let set, then slice and serve.


                                      Lemon Loaf (Starbucks Copycat)

Preheat oven to 350° F
With a pencil, trace the bottom of the pan on a piece of waxed paper and cut out with scissors. Line the bottom of a 9x5-inch loaf pan with a piece of waxed paper. Spray the pan and paper with non-stick baking spray.
Set aside.

Place in a medium bowl
1 1/2 Cups flour
1 (3.4 oz. package) instant lemon pudding mix
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Stir to combine.

Place in a large mixer bowl
3 large eggs
1 Cup sugar
2 Tablespoons butter, softened
1 teaspoon vanilla
1 Tablespoon lemon extract
1/3 Cup lemon juice
1/2 Cup oil
3/4 Cup plain Greek yogurt
Blend until evenly combined.
Gradually add the dry ingredients, stopping to scrape down the sides of the bowl, until just combined.
Pour batter into the prepared pan.
Bake for 55 minutes, or until a toothpick inserted in the centre comes out clean.
Remove pan from oven, place on a wire rack and allow to cool for 10 minutes.
Run a knife around the edge, invert and remove bread from the pan, then remove the waxed paper from the bottom.
Transfer bread to a wire rack to finish cooling completely.

For the Frosting:
Place in a small mixer bowl
3 Tablespoons butter, softened
3 Tablespoons lemon juice
1 teaspoon lemon extract
Beat to combine.
Gradually add
1 1/2 Cups confectioner’s sugar
Beat until smooth and creamy.
Evenly spread the frosting over the top of the loaf.
Refrigerate to let frosting set completely before slicing.
Store any leftovers in an airtight container in the refrigerator.

                                       Lemon Cottage Loaf

Preheat oven to 350° F
Grease an 8 inch square baking pan.

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

Place in a large mixer bowl
1/2 Cup butter, softened
Cream until smooth.
Add
1 Cup sugar
Mix for 2 to 3 minutes, until light and fluffy, scraping down the sides of the bowl as it mixes.
While mixing on low, add one at a time
3 large eggs
Add
2 Tablespoons lemon juice
1 Tablespoon lemon zest
1 teaspoon lemon extract (optional)
1/2 teaspoon vanilla extract
Stir until just combined.
Add in half the dry ingredients mixing until just combined.
Add
1/4 Cup buttermilk
Blend in, then slowly mix in the remaining flour mixture.
Add
1/4 Cup buttermilk
Blend in.
Spoon the batter into the prepared baking pan and smooth the top evenly with a spatula.
Bake for about 45 to 55 minutes until a toothpick can come out clean.
Remove from the oven and place on a wire rack.
Let cool in the pan for 1 hour, then carefully remove loaf to continue cooling on the wire rack.
When the loaf is completely cooled, prepare the icing.

For the Icing:
Place in a small mixer bowl
1 Tablespoon lemon juice
1 Tablespoon heavy cream
Stir to combine.
Gradually add
1 Cup confectioner’s sugar
Beat until smooth and creamy.
Add more powdered sugar if the glaze seems too thin.

Pour glaze over the loaf. Let the glaze set completely before slicing and serving.
Slice and serve.

                                                        ~~~

I also wrote the following essay about Christmas traditions for our CKUW radio show ‘2000 & Counting’.
Over the years our listeners asked for some seasonal stories to be repeated.
They seemed to like being reminded that we were all in the same holiday boat, a communal ship which made us feel like we were all sinking fast.

Ah… Christmas shopping, holiday customs, holiday baking…
Why do we do it?

I don't know about you, but as far as I'm concerned, there are two questions no one should ever ask a woman. 



The first is "How old are you?"

The second is "Have you done your holiday baking yet?”



Why is it that, when the thermometer falls, we're supposed to bake?  
Does the Queen whip up a fruitcake before writing her speech?


I don't think so.  



Holiday baking has been with us an awfully long time. 
Did you know that ginger was popular in Greece over 5,000 years ago? The Egyptians were eating gingerbread when the great pyramid of Cheops was just a brick and a prayer. I wonder what their gingerbread men looked like.


A few years after Egypt's building boom, an English King and his hunting party got lost in a blizzard on Christmas Eve. Well, they were clever lads full of English pluck, so they threw everything they had - meat, flour, sugar, apples, ale and brandy - into a bag and cooked it. Wallah!! Plum pudding. The Iron Chef would've been proud.  



On Christmas Day in 1666, Samuel Pepys wrote in his diary that he had risen earlier than his wife Who was desirous to sleep having sat up till four this morning seeing her maids make mince pies. 

I really admire Mrs. P. She just sat and watched her maids do the work, yet her husband felt guilty about her workload. How did she get him to suffer like that?



Some Christmas carols seem a little too focused on food. For example:

            Now bring us some figgy pudding and a cup of good cheer!

            We won't go until we get some, so bring it out here.
Those were somebody's friends? Somebody should've called the cops.


Holiday baking has followed us into modern times. The 1970s was the decade of old time family television shows like The Waltons and memoir books. 
Have you ever browsed through a memoir book? They reminded us of times like this...


Evenings when a cold blustery wind howled outside were perfect for sorting through recipes. They were cozy times. The children were sitting at the oak table helping Mama chop fruit and raisins. Papa was cracking and shelling nuts and crushing fresh spices in the grinder.

Isn't that sweet? Sentences like that convinced me that if we did things just like people did before television was invented, the world would be a kinder, gentler place.



We'll never know. Paul told me, in no uncertain terms, that he was too busy to grind nuts for a cake he didn't even want. 
Alright. Scratch Paul grinding his nuts. I bought ground nuts.


Step two... the batter had to be mixed. Back to that memoir...

When all the fruits were in, Grandmother called, 'Come, stir the batter!' 
We all took turns giving it a stir - clockwise for good luck - and made a wish.



I made a batter, threw in the fruits and called out, "Come, stir the batter!"



Carl pointed to the electric mixer sitting on the counter and said that he was staying on the eighth level of his computer game, The Temple of Ra. He also told me, in no uncertain terms, that he was too busy to stir batter for a cake he didn't even want.



I stirred the batter, clockwise.


Don't ask what I wished.



It's been downhill ever since. Do you know about the charming Swedish custom of hiding a whole almond in a serving bowl of rice pudding? The lucky person who finds the almond has to get married or do the dishes. Either my husband or my son - the fink never confessed - managed to swallow the almond every time.



I tried the German version - whoever finds the almond receives a marzipan pig. By then Paul and Carl had their own tradition: swallowing the almond. I felt so guilty looking at that poor rejected pig. 
I started my own tradition and ate him... along with the cake.



 
There's a Christmas carol that goes
Christmas is coming, the goose is getting fat...


Well, the goose isn't the only one.

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.

Rhubarb Muffins — Rhubarb Muffins Delight — Buttermilk Rhubarb Muffins — Rhubarb Crumb Muffins — Rhubarb Crumble Muffin — Rhubarb Donut Muffins with Lemon Glaze — Rhubarb Almond Muffins — Rhubarb Muffins with Greek Yogurt — Rhubarb Ruckus Muffins — Strawberry Rhubarb Muffins

Buttermilk Rhubarb Muffin

You can’t go wrong when you bake muffins.
Think about it.
Paired with yogurt and fruit they can be served for breakfast, or plain with a bowl of soup, or as a great dessert with cheese or fruit.
And they’re so quick and easy to make.
As we still have rhubarb in our gardens, why not use some to make a batch of muffins?
Rhubarb muffins are perfect for breakfast, brunch, or a mid-day snack.


These recipes work best with fresh rhubarb.
If you’re new at using fresh rhubarb, don’t panic.
About 2 to 3 stalks will give you 1 1/2 cups diced rhubarb.
A little more or less will be just fine.

Fresh rhubarb can be chopped and refrigerated or frozen for future recipes.
Frozen rhubarb gets soft and watery. If you’re using frozen rhubarb just thaw and drain it thoroughly before using it to prevent the excess moisture from affecting the recipe.

When ready to bake, be sure your ingredients are at room temperature for best results, especially the eggs and milk.
If you don’t have buttermilk just add 1 tablespoon lemon juice to 1 cup milk, stir and use.

Muffin batter should be slightly lumpy. Do not over mix, or your muffins will be dense.
Stop mixing as soon as the flour is blended. Don’t worry about a streak of flour.

Each muffin cup should be about two-thirds to three-quarters full.

Be sure you have a properly preheated oven to get muffin tops with a golden crust.
Rotate the pan halfway through baking if your oven has hot spots.

The tops should be golden and a toothpick inserted into the centre of a muffin should come out clean. Allow the muffins to cool in the pan for 5 minutes. Then remove them and place them on a wire rack to finish cooling.

Store muffins in an airtight container at room temperature for up to two days.
For longer storage, keep them in the refrigerator for up to five days.
Wrap muffins individually in plastic wrap or foil, and place in a freezer-safe bag or container to freeze for up to three months.
Microwave a refrigerated or thawed muffin for 15 to 20 seconds.
For a crispier top, reheat in a toaster oven at 325°F for 5 to 8 minutes.


You’ll find more rhubarb recipes in these posts:

https://imturning60help.blogspot.com/2025/07/lemon-rhubarb-loaf-with-glaze-rhubarb.html

https://imturning60help.blogspot.com/2025/06/sour-cream-rhubarb-coffee-cake-sour.html


The ‘Buy Canadian / Avoid American’ lists of companies is here
https://imturning60help.blogspot.com/2025/02/buy-canadian.html

Hints:

About the Rhubarb Muffins…
You can add about 1/2 teaspoon nutmeg or cardamom to the dry ingredients.
For less tart muffins, replace half the rhubarb with chopped strawberries.
You can also fold in 1/4 cup chopped walnuts or pecans.
You can double the topping recipe or replace the topping with a confectioners’ sugar glaze.
Rhubarb Muffins can be frozen.
Serve warm, at room temperature, or reheated briefly with butter, a drizzle of honey, or as is, with coffee or tea.


About the Rhubarb Muffins Delight…
For sweeter muffins you can add an additional 1/4 cup of sugar.
For a healthier option substitute whole wheat flour for half of the all-purpose flour.


About the Rhubarb Crumble Muffin…
These muffins only require one bowl and freeze really well.


About the Rhubarb Donut Muffins with Lemon Glaze…
Adjust the thickness of the glaze by adding more sugar for a thicker glaze or more juice for a thinner drizzle.


                                       Rhubarb Muffins

Prepare a 12-cup muffin tin by either lining with paper muffin liners or greasing lightly.

Cut into 1/4 inch pieces
1 Cup fresh rhubarb

For the crumb topping place in a small bowl
3 Tablespoons sugar
2 Tablespoons flour
1/4 teaspoon cinnamon
Mix together, then add
2 Tablespoons cold butter, cubed
Use a fork to cut the butter into the dry ingredients until you have coarse crumbs.
Set  aside.

Preheat oven to 400° F

Place in a large bowl
1 3/4 Cups flour
1/2 Cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
Stir lightly to combine.

Place in a medium bowl
1 large egg, at room temperature
1/2 Cup milk (whole milk or 2% recommended)
1/4 Cup oil (use a neutral oil, like canola)
1 teaspoon vanilla
Whisk together until the mixture is smooth.
Fold in the chopped rhubarb and stir to coat.
Pour the rhubarb mixture into the dry ingredients.
Stir gently until just combined.
Divide the batter among the prepared muffin cups.
Top each muffin with a generous spoonful of the crumb mixture. Just let it rest lightly on top.
Bake the muffins for 18 to 20 minutes.


                                       Rhubarb Muffins Delight

Prepare a 12-cup muffin tin by either lining with paper muffin liners or greasing lightly.

Cut into 1/4 inch pieces
1 1/2 Cups fresh rhubarb

Preheat oven to 350° F

Place in a medium bowl
2 Cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon (optional)
Stir lightly to combine.

Place in a large mixer bowl
1 Cup sugar
1/2 cup unsalted butter, softened
Cream together until light and fluffy, about 3 to 4 minutes.
Add, one at a time
2 large eggs
Mix well after each addition.
Stir in
1 teaspoon vanilla

Making 3 dry and 2 wet additions add the dry ingredients alternately with
1 Cup buttermilk
Stir until just combined.
Gently fold in the chopped rhubarb with 1/4 Cup chopped walnuts or pecans (optional).
Stir gently until just combined.
Divide the batter among the prepared muffin cups.
Bake the muffins for 18 to 22 minutes.

                                       Buttermilk Rhubarb Muffins

Prepare a 12-cup muffin tin by either lining with paper muffin liners or greasing lightly.

Cut into 1/4 inch pieces
1 1/2 Cups fresh rhubarb

Preheat oven to 375° F

Place in a large mixing bowl
2 Cups flour
1 Cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
Stir lightly to combine.

Place in a medium bowl
1 Cup buttermilk
1/3 Cup oil
1 large egg
1 teaspoon vanilla
Whisk together until the mixture is smooth.

Pour the wet ingredients into the dry ingredients.
Stir gently until just combined.
Gently fold in the chopped rhubarb with 1/2 Cup chopped walnuts (optional).
Divide the batter among the prepared muffin cups.
Bake the muffins for 20 to 25 minutes.


                                       Rhubarb Crumb Muffins

Prepare a 12-cup muffin tin by lining with paper muffin liners.

Cut into 1/4 inch pieces
1 Cup fresh rhubarb

For the crumb topping place in a small bowl
1/4 Cup flour
2 Tablespoons cold butter, cubed
2 Tablespoons brown sugar
Use a fork to cut the butter into the dry ingredients until you have coarse crumbs.
Set  aside.

Preheat oven to 375º F

Place in a large bowl
1 1/2 Cups flour
1/2 Cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
Stir lightly to combine.

Place in a medium bowl
1 large egg, at room temperature
1/2 Cup milk
1/3 Cup oil
Whisk together until the mixture is smooth.
Pour the liquid ingredients into the dry ingredients.
Stir gently until just combined.
Fold in the chopped rhubarb.
 
Divide the batter among the prepared muffin cups.
Top each muffin with a generous spoonful of the crumb mixture. Just let it rest on top.
Bake the muffins for 18 to 22 minutes.


                                       Rhubarb Crumble Muffin

Prepare a 12-cup muffin tin by lining with paper muffin liners.

Cut into 1/4 inch pieces
1 Cup fresh rhubarb

For the crumb topping place in a small bowl
1/4 Cup flour
2 Tablespoons cold butter, cubed
2 Tablespoons sugar
Use a fork to cut the butter into the dry ingredients until you have coarse crumbs.
Set  aside.

Preheat oven to 375º F

Place in a large bowl
1 1/2 Cups flour
1/2 Cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Stir lightly to combine.
Stir in
1 large egg, at room temperature
1/2 Cup buttermilk or plain yogurt
1/3 Cup butter, melted
Stir gently until just combined.
Fold in the chopped rhubarb.
 
Divide the batter among the prepared muffin cups.
Top each muffin with a generous spoonful of the crumb mixture. Just let it rest on top.
Bake the muffins for 18 to 22 minutes.


                                       Rhubarb Donut Muffins with Lemon Glaze

Prepare a 12-cup muffin tin by either lining with paper muffin liners or greasing it lightly.

Place in a medium bowl
1/2 Cup unsalted butter, melted and slightly cooled
1 Cup buttermilk
2 large eggs, room temperature
1 teaspoon vanilla
Whisk together until the mixture is smooth.

Cut into 1/4 inch pieces
1 1/2 Cups fresh rhubarb

Preheat oven to 375° F

Place in a large bowl
2 Cups flour
3/4 Cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
Stir lightly to combine and aerate the flour.
Pour the liquid mixture into the bowl with the dry ingredients.
Stir gently until just combined.
Fold in the chopped rhubarb.

Divide the batter among the prepared muffin cups.
Top each muffin with a generous spoonful of the crumb mixture. Just let it rest lightly on top.
Bake the muffins for 18 to 20 minutes. Allow them to cool completely on a wire rack.

For the glaze, place in a small bowl
1 Cup confectioners’ sugar
2 to 3 Tablespoons lemon juice
1 teaspoon lemon zest (optional)
Whisk together until the mixture is smooth. Adjust thickness if needed.
Dip the tops of the muffins into the thickened glaze or drizzle the thinner glaze over the tops.
Let the glaze set for a few minutes before serving.


                                       Rhubarb Almond Muffins

Prepare a 12-cup muffin tin by lining with paper muffin liners.

Place in a medium bowl
1/4 Cup unsalted butter, melted and slightly cooled
1/2 Cup milk
1 large egg, room temperature
1 teaspoon almond extract
Whisk together until the mixture is smooth.

Cut into 1/4 inch pieces
1 1/2 Cups fresh rhubarb

Preheat oven to 375° F

Place in a large bowl
1 1/2 Cups flour
1/2 Cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
Stir lightly to combine.
Pour the liquid ingredients into the dry ingredients.
Stir gently until just combined.
Fold in the chopped rhubarb.
Divide the batter among the prepared muffin cups.
Bake the muffins for 20 to 25 minutes.


                                       Rhubarb Muffins with Greek Yogurt

Prepare a 12-cup muffin tin by either lining with paper muffin liners or greasing lightly.

Cut into 1/4 inch pieces
1 1/2 Cups fresh rhubarb

For the topping place in a small bowl
2 Tablespoons coarse sugar
1/2 teaspoon cinnamon

Preheat oven to 375° F

Place in a medium bowl
1 3/4 Cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Stir lightly to combine.

Place in a large mixer bowl
1/2 Cup unsalted butter, softened
2/3 Cup brown sugar
Cream together until light and fluffy, about 3 to 4 minutes.
Add, one at a time
2 large eggs
Mix well after each addition.
Stir in
1 teaspoon vanilla

Making 3 dry and 2 wet additions add the dry ingredients alternately with
1 Cup Greek yogurt (plain or vanilla)
Stir until just combined.
Gently fold in the chopped rhubarb.
Stir gently until just combined.
Divide the batter among the prepared muffin cups.
Sprinkle the topping over the tops.
Bake the muffins for 20 to 25 minutes.


                                       Rhubarb Ruckus Muffins

Prepare a 12-cup muffin tin by either lining with paper muffin liners or greasing lightly.

Preheat oven to 350º F

Melt and slightly cool
1/2 Cup unsalted butter

Cut into 1/4 inch pieces and place in a large bowl
1 1/2 Cups fresh rhubarb
Add
2 Cups flour
Toss until well combined.
Add
3/4 Cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, at room temperature
1/2 Cup whole milk
the melted butter
1 teaspoon vanilla (optional)
Stir gently until just combined.
Divide the batter among the prepared muffin cups.
Top each muffin with a generous spoonful of the crumb mixture. Just let it rest on top.
Bake the muffins for 18 to 20 minutes. 


                                       Strawberry Rhubarb Muffins

Prepare a 12-cup muffin tin by lining with paper muffin liners.

Cut into 1/4 inch pieces and place in a medium bowl
1 Cup fresh rhubarb
Add
1 Cup sliced strawberries
1/2 Cup sugar
Toss to coat the fruit. Let the fruit sit for 10 minutes.

Place in a medium bowl
1 1/2 Cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Stir lightly to combine.

Preheat oven to 375° F

Place in a large mixer bowl
1/4 Cup brown sugar
1/2 Cup unsalted butter, softened
Cream together until light and fluffy, about 3 to 4 minutes.
Add, one at a time
2 large eggs
Mix well after each addition.
Stir in
1 teaspoon vanilla

Making 3 dry and 2 wet additions add the dry ingredients alternately with
1/2 Cup buttermilk
Stir until just combined.
Gently fold in the sugared rhubarb and strawberries.
Stir gently until just combined.
Divide the batter among the prepared muffin cups.
Bake the muffins for 20 to 25 minutes.