Lemon Rhubarb Loaf with Glaze, Rhubarb Upside-Down Cake, Rhubarb Crisp, Rhubarb Scones, Rhubarb Buckle, Rhubarb Cloud Pie, Rhubarb Fool and Rhubarb Grunt

 

Boycotting of American products is still going strong in Canada.
There’s a public group on FaceBook called ‘Made in Canada - Canadian Products’ that has regular updates on what to buy and what to avoid.
It currently has 1,388,351 members and the number is steadily growing.
It also has information on Canadian businesses, Canadian manufacturers of various products, as well as Canadian drink and food producers.
Why not give the group a visit?


A week ago I posted a few rhubarb recipes.
https://imturning60help.blogspot.com/2025/06/sour-cream-rhubarb-coffee-cake-sour.html

I really didn’t even scratch the surface of how you can prepare rhubarb.
Here are a few more old favourite recipes.
We’re still having a hot summer, so I included a couple of recipes that don’t need the oven.

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 use frozen rhubarb just thaw and drain it thoroughly before using it to prevent the excess moisture from affecting the recipe.

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


Hints:

Most of these recipes can be served warm, topped with whipped cream or a scoop of vanilla ice cream.

About the Rhubarb Crisp…
It can be kept at room temperature for a short time. For longer storage, refrigerate.

To make Strawberry Rhubarb Crisp use 3 cups strawberries and 3 cups rhubarb and increase the flour in the filling to 1/3 cup.


About the Lemon Rhubarb Loaf with Glaze…
You can replace the sour cream with buttermilk or Greek yogurt.
For added texture fold in chopped walnuts or pecans.
Don’t have rhubarb? Prepare with chopped strawberries or cranberries.

At room temperature, store the cooled loaf in an airtight container or wrapped tightly in plastic wrap. It will stay good for up to two days.
You can refrigerate the loaf in a sealed container for up to five days. Bring it to room temperature before serving for best flavour.

To freeze, wrap individual slices, or the entire loaf, in plastic wrap and then wrap in foil. Place it in a freezer-safe bag to store for up to two months. Thaw at room temperature.


About the Rhubarb Upside-Down Cake…
You could also use granulated sugar with the rhubarb.


About the Rhubarb Buckle…
If you want a sweeter buckle you can add more sugar to the rhubarb.
For a fruitier buckle add chopped strawberries.


About the Rhubarb Cloud Pie…
You can add a touch of cinnamon to the rhubarb filling for extra flavour.
Top with whipped cream and a sprinkle of crushed graham crackers before serving.


About the Rhubarb Fool…
If you have extra cooked rhubarb you can use some to top the servings.
You could also top with berries, whipped cream or crushed cookies.


                                                               Lemon Rhubarb Loaf with Glaze

Grease and flour a 9 × 5 inch loaf pan.

Dice
1 1/2 Cups fresh rhubarb

Combine in a medium bowl
1 1/2 Cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Preheat oven to 350° F

Place in a large mixer bowl
1/2 Cup butter, softened
1 Cup sugar
Cream together until light and fluffy.
Beat in, one at a time
2 large eggs
Add
1/4 Cup lemon juice
1 Tablespoon lemon zest or 1 teaspoon lemon extract
Making 3 dry and 2 liquid additions, add the flour mixture alternately with
1/2 Cup sour cream or yogurt
Stir until just combined, then gently fold in the diced rhubarb.
Pour the batter into the loaf pan and spread evenly.
Bake for 50 to 60 minutes, or until a toothpick inserted into the centre comes out clean.
Allow the loaf to cool in the pan for 10 minutes, then remove from pan and transfer to a wire rack to cool completely. Be sure it is at room temperature. If it’s too warm the glaze will just be absorbed.
 
To make the glaze, place in a small bowl
1/2 Cup confectioners’ sugar
1 to 2 Tablespoons lemon juice
Whisk together until smooth.
Drizzle the glaze over the cooled loaf.
Slice and serve.


                                                               Rhubarb Upside-Down Cake

Generously grease an 9 inch round cake pan.

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

Arrange the rhubarb evenly in the prepared pan.
Sprinkle over the rhubarb
1/2 Cup brown sugar
Dot with
2 Tablespoons unsalted butter, cut into pieces

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

Place in a measuring cup
1/2 Cup milk
1 teaspoon vanilla

Preheat oven to 350° F

Place in a large mixer bowl
1/2 Cup unsalted butter, softened
3/4 Cup sugar
Cream until light and fluffy.
Add one at a time
2 large eggs
Beat well.
Making 3 dry and 2 liquid additions, add the flour mixture alternately with the milk mixture.
Pour the batter over the rhubarb in the pan and smooth the top.
Bake for 35 to 40 minutes, or until a toothpick inserted in the centre comes out clean.
Let cool for 10 minutes, then invert onto a plate.
Serve warm or chilled.


                                                               Rhubarb Crisp

Cut into 1/2 inch pieces
6 Cups fresh rhubarb
Place in a 2 quart baking dish.

Combine in a medium bowl
2/3 Cup sugar, either granulated or brown
3 Tablespoons flour
1/2 teaspoon cinnamon
Sprinkle over fruit in baking dish.

Preheat oven to 375° F

Combine in the same medium bowl
3/4 Cup rolled oats
3/4 Cup brown sugar, packed
1/3 Cup flour
1/2 teaspoon cinnamon
1/3 Cup butter, softened
1/3 Cup coconut shredded, optional
Combine with a fork or pastry cutter.
Sprinkle over the rhubarb in the baking dish.
Bake for 35 minutes, or until rhubarb is tender and topping is golden.
Cool 10 minutes before serving.


                                                               Rhubarb Scones

Line a baking sheet with parchment paper.

Finely chop
1 Cup fresh rhubarb

Place in a small bowl
1/2 Cup sour cream or plain yogurt
1 large egg
1 teaspoon vanilla

Preheat oven to 400° F

Place in a large bowl
2 Cups flour
1/3 Cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Whisk together, then add
1/2 Cup cold unsalted butter, cubed
Using a pastry cutter or your fingers, cut in until the mixture resembles coarse crumbs.
Add the liquid ingredients, and stir just until combined.
Gently fold in the chopped rhubarb. The dough will be slightly sticky.
Turn the dough out onto a lightly floured surface.
Shape into a circle about 3/4 inch thick. Cut into 8 wedges.
Transfer the wedges to the lined baking sheet.
Brush the tops with milk or cream and sprinkle sugar over tops, if desired.
Bake for 18 to 22 minutes, or until the tops are golden brown and a toothpick inserted into the centre comes out clean.
Enjoy warm, plain or with a pat of butter.


                                                               Rhubarb Buckle

Lightly grease an 9 inch square baking pan.

Cut into 1/2 inch pieces
2 Cups fresh rhubarb
Place in a medium bowl and add
1/4 Cup sugar
Toss the rhubarb and sugar and set aside.

For the Crumb Topping
Place in a small bowl
1/2 Cup sugar
1/3 Cup flour
1/2 teaspoon ground cinnamon
Whisk together, then add
1/4 Cup cold unsalted butter, cubed
Cut butter in using a pastry cutter or your fingers until the mixture resembles pea-sized coarse crumbs and set aside.

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

Preheat oven to 350° F

Place in a large mixing bowl
1/2 Cup unsalted butter, softened
1 Cup sugar
Cream together until light and fluffy.
Add
1 large egg
1 teaspoon vanilla
Beat well.
Making 3 dry and 2 liquid additions, add the flour mixture alternately with
1/2 Cup milk
Gently fold in the sugared rhubarb.
Pour the batter into the prepared baking pan and spread evenly.
Sprinkle the crumb topping evenly over the batter.
Bake for 45 to 50 minutes, or until a toothpick inserted into the centre comes out clean.
Allow to cool in the pan for at least 15 minutes.
Slice into squares and serve warm or at room temperature.


                                                               Rhubarb Cloud Pie

Cut into 1/2 inch pieces
2 Cups fresh rhubarb

Place in a medium bowl
1 1/2 Cups graham cracker crumbs
1/4 Cup sugar
1/2 Cup unsalted butter, melted
Stir to combine well, then pour into a 9 inch pie pan.
Press the mixture into the bottom and up the sides of the pan.
Put the pan in the refrigerator.

Place in a medium saucepan
the chopped rhubarb
1/2 Cup sugar
2 Tablespoons water
1 Tablespoon lemon juice
Stirring occasionally, cook over medium heat until the rhubarb is soft and the mixture has thickened, about 10 to 12 minutes.
Remove saucepan from heat and allow rhubarb to cool completely.

Place in a large mixing bowl
1 (8 oz) package cream cheese, softened
1/2 Cup confectioners’ sugar
1 teaspoon vanilla
Beat until smooth.
Gently fold in until fully combined
1 (8 oz) tub whipped topping

Spread half of the cream cheese mixture over the graham cracker crust.
Spoon the cooled rhubarb filling evenly over the cream cheese layer.
Top with the remaining cream cheese mixture and spread gently to cover.
Refrigerate for at least 4 hours, or overnight, to set. Serve chilled.


                                                               Rhubarb Fool

Cut into 1/2 inch pieces
2 Cups fresh rhubarb
Place in a medium saucepan and add
1/2 Cup sugar (adjust to taste)
Stirring occasionally, cook over medium heat until rhubarb softens, about 15 minutes.
Stir in
1 teaspoon vanilla extract or lemon zest
Set aside and let cool completely.

Place in a medium mixing bowl
1 Cup heavy cream
1 to 2 Tablespoons confectioners’ sugar
Beat until soft peaks form.
Gently fold the cooled rhubarb compote into the whipped cream.
Spoon into glasses or bowls.
Chill for at least 30 minutes, and serve cold.


                                                               Rhubarb Grunt

Cut into 1/2 inch pieces
3 Cups fresh rhubarb
Place pieces in a dutch oven and add
1/2 Cup sugar
1/4 Cup water
Simmer over medium heat for 10 minutes.

While the rhubarb is simmering, place in a medium bowl
1 Cup flour
1 Tablespoon sugar
1 1/2 teaspoon baking powder
1/4 teaspoon salt
Whisk together to combine.

Place in a measuring cup
1/3 Cup milk
2 Tablespoons oil or 2 Tablespoons butter, melted
Pour over flour mixture and stir together just enough to combine.
Drop dumpling dough by spoonfuls onto fruit.
Cover tightly and simmer for 20 minutes.
Serve warm with cream.

Anna Sultana's Zuppa Inglese and Zabaione with Berries / Would Santa Ever Find Me? by Margaret Ullrich

 

Five days until Christmas!
We’ve had over a month of baking - and eating - platters of traditional breads, cakes, cookies and pies.
Time to enjoy something a little less starchy.
A bit of alcohol would be a good idea, too.

The name of the Neopolitan Trifle, Zuppa Inglese, translates into 'English Soup'.
The original recipe called for Alchermes, an Italian liqueur. It was prepared by infusing spirits with sugar, cinnamon, cloves, nutmeg, herbs, vanilla, and other flavouring agents. Its scarlet colour came from the addition of cochineal.

Some say the name is a little joke to tease the English about their love of rum.
It was first served to Lord Nelson and Lady Hamilton in the 18th century and there was so much rum in it that it had to be eaten with a soup spoon.
It’s a good idea to eat it with a spoon in the twenty-first century, too.

Zabaione is an Italian dessert made with eggs, sugar and Marsala wine.
It was invented in the 16th Century in the Medici court in Florence, Italy. It is classified as a sauce, and was used to fill pies and tarts. It is not a custard because it does not have milk or cream in it.
It is usually served warm, though it can be served cold, as a sauce, or even frozen.

Hints:

About the Zabaione with Berries…
You can substitute any other sweet wines that you prefer, or have on hand. Try sherry, port, Madeira, Moscato d'Asti, or Grand Marnier.
If you prefer your Zabaione sweeter you can add more sugar, a tablespoonful at a time.

The bottom of the bowl should not touch the water.
Zabaione needs constant whisking, so that it doesn't overcook or curdle.

Whipped cream can be added to the cooled Zabaione and gently folded together.

It can be served with fruit, such as canned or baked peaches, or between cake layers, or on chocolate pudding, or to fill cream puffs.



                        Zuppa Inglese

Combine in a small bowl
2 1/2 ounces cocoa
1 1/2 ounces sugar

Place in a small pot
1 ounce milk
Heat to boiling, then remove from heat and slowly add
the cocoa / sugar mixture
Blend together and let cool.

Peel the zest from
1 lemon

Combine in a medium pot
3 Cups lukewarm milk
1 teaspoon vanilla

Place in a large pot
5 large egg yolks
5 ounces sugar
Beat together until well blended and slowly add
3 1/2 ounces flour
Add
the lemon peel
the milk / vanilla mixture
Put the pan on the stove and cook over medium heat.
Stir continuously until the ingredients reach the boiling point.
Reduce heat and cook, stirring constantly, for 5 minutes.
Remove the pot from the stove and let it cool.
Stir occasionally and remove the lemon peel. Let cool.

Have on hand
7 ounces lady fingers, approximately
1 Cup rum
1 Cup maraschino

Dip a lady finger on one side in rum and the other in maraschino and place in a deep glass flat-bottomed bowl.
Repeat with enough lady fingers to make a layer on the bottom of the bowl.
Add a layer of chocolate and a layer of the sugar / egg mixture.
Repeat the layering process.
Garnish the top with whipped cream and shaved chocolate.


                        Zabaione with Berries

Place in a bowl that fits in a double boiler
6 large egg yolks
1/3 Cup sugar
Add
1 teaspoon finely grated lemon zest (optional)
1/8 teaspoon vanilla
3/4 Cup Marsala



Fill the pot of a double boiler halfway with water.
Over medium heat bring the water to a simmer.
Reduce the heat to maintain a gentle simmer.
Set the bowl containing the custard mixture over the water. 


Whisk the mixture for 10 to 15 minutes, until the mixture triples in volume and becomes pale. 
Longer cooking will thicken the Zabaione, giving it the texture of a mousse. When it reaches the desired consistency, take the container out of the pot of water.
Pour it into a serving bowl and serve warm.

If you want to serve it cool, set it aside for about 15 minutes.
Ladle the Zabaione into individual dishes and serve with whipped cream, berries, and / or cookies, such as biscotti.


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

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

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

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

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

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

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

Santa had found me.

Anna Sultana's Lemon Cranberry Muffins / Baking Powder Substitutes /Brunch, Dessert and Drink Recipes for 2

Passover begins tomorrow.

Easter is this Sunday.

Yes, time flies when you’re confined to home for your own safety.

We’ve explored a few uses for capers in the easy Pork Chops in Lemon Caper Sauce post.

And I’ve posted a Cornish Hens recipe, along with links for Chicken and Meat recipes for 2.

The Coconut Cake and Quick Fudge recipes are fine, if you still have the kiddies at home.

If you’re cooking for yourself, or for yourself and a spouse or partner, the cake and fudge might be too much.

Especially if you're seniors.

This post has a muffin recipe, which can be used for a brunch or a dessert, and links for other brunch and simple dessert recipes, as well as some drink recipes.

Happy Holidays ~ Stay safe and well!!

Hints:

You don’t have any more baking powder? Save yourself a trip and make your own.

Cream of tartar combined with baking soda is an excellent baking powder substitute. 

For 2 teaspoons baking powder: 

Combine 1/2 teaspoon baking soda with 1 1/4 teaspoon cream of tartar.

To make it shelf-stable add 1/2 teaspoon of cornstarch to the mixture.

Lemon juice and vinegar are acids, so they can be used to make a substitute. 

For 1 teaspoon of baking powder: 

Combine 1 teaspoon lemon juice or white vinegar plus 1/4 teaspoon baking soda 

These ingredients will alter the flavour, so use it for recipes like chocolate cake.

The acidity in buttermilk and sour milk can also work in a recipe.

For 1 teaspoon baking powder: 

Combine 1/2 cup buttermilk or sour milk and 1/4 teaspoon baking soda. 

Reduce the liquids in the recipe by 1/2 cup to maintain the desired consistency.

Only use milk that is soured but has a tangy smell. Throw away lumpy or rancid milk.

You can also make sour milk: 

Combine 1 tablespoon lemon juice to 1 cup milk and letting it sit for 2 minutes.

To substitute for self-rising flour:

Combine 1 cup flour with 1 1/2 teaspoons baking powder and 1/2 teaspoon salt.

If using regular cranberries: 

Take 1/4 Cup of the flour, add it to the 1/2 cup of berries then add it all to the mix.

The coating of flour helps keep the berries from sinking to the bottom.

Raisins, or any cut up dried fruit, such as apricots, would also work.

                        Lemon Cranberry Muffins

Grease 12 muffin cups, or line with paper muffin liners

Place in a measuring cup

3/4 cup milk

1/4 cup lemon juice

Stir to combine. Let sit 10 minutes.

Place in a large bowl

2 cups all-purpose flour
1 1/4 cups white sugar
1 tablespoon baking powder
1/2 teaspoon salt

Combine in a small bowl

3/4 cup milk
2 eggs
1/2 cup vegetable oil

Lightly toast

1/3 cup slivered almonds

Preheat oven to 400º F 

Stir the egg mixture into the flour mixture until just moistened.

Do not overmix.

Fold in 

1/2 cup dried cranberries or 1 cup cranberries, halved 

Fill the prepared muffin cups two-thirds full.

Sprinkle with the toasted slivered almonds

Bake in preheated oven 18 to 20 minutes. 

A toothpick inserted into a muffin should come out clean.

Cool for 5 minutes before removing from the pan to a wire rack. 

If you want to dress up your muffins you can makes this lemon glaze.

Combine in a small bowl

1 Cup confectioners’ sugar

2 Tablespoons lemon juice

Stir until smooth.

Place the muffins on a plate and drizzle with the glaze.

Brunch Recipes for 2

Safeway Popover Oven Pancakes 

Anna Sultana’s Puffy Brunch Omelet with Berry Compote and Other Fillings

Anna Sultana’s Pumpkin Scones, Pumpkin Recipe Links 

Anna Sultana’s No knead Orange Scones and Clotted Cream

Anna Sultana's German Oven Pancake & Yorkshire Pudding 

Anna Sultana’s Quiche Lorraine & Pat-in Pie Crust

Dessert Recipes for 2

Safeway Cinnamon Swirl Coffee Cake

Anna Sultana's Floating Fruit Cake

Anna Sultana’s Tapioca 

Anna Sultana’s Halloween Barmbrack

Anna Sultana’s Sweet Heart Pound Cake 

Anna Sultana’s Coconut Bread 

Anna Sultana’s Scones with Clotted Cream

Anna Sultana’s Easy Banana Ice Cream & Frozen Bananas Treats

Anna Sultana’s Cream Scones

Anna Sultana’s Coconut Cream Pie for the Family or Two 
                / Bisquick™ Impossible Pie

Anna Sultana’s Frozen Tiramisu, Maltese Style

Anna Sultana’s Gelatt - Ice Cream, Maltese Style

Anna Sultana’s Chocolate-Dipped Strawberries, Maltese Style

Anna Sultana’s Baked Alaska 

Anna Sultana's Lava Cakes / Links for Romantic Dinners for Two

Anna Sultana's Monkey Bread Muffins / Monkey Bread Coffee Cake

Carmela Soprano's Strawberries in Asti Spumante 

              and Anna Sultana's Fruit in Wine, Maltese Style

Carmela Soprano's Zabaglione - Marsala Wine Dessert

Carmela Soprano's Prosecco Bellini - Prosecco Peach Dessert

Drink Recipes for 2

Slurpees, Water & Golden Milk Lattes 

Pink Lady Recipe

Anna Sultana’s Hot Drinks: Caramel Coffee for One, Spiced Vanilla Coffee, 
         Caramel Coffee for Four, Spiced Coffee

Anna Sultana's Nonalcoholic Hot Chocolate

Carmela Soprano's Hot Buttered Rum for One Serving 

Anna Sultana’s Rum Granita, Full Buck Moon and the longest Lunar Eclipse of the Century

A couple of years ago, during another heat wave, I posted the recipe for Ma’s lemon granita.

It was something we grew up with, as Ma often had it in the freezer during the summer.

She always served it to us when the thermometer rose.

Our parents, I noticed, had something similar, but a bit darker in colour.

They were having rum granita, which has a bit of a kick.

Granita uses a simple syrup as a base for a cold dessert.

it’s not as fruity as a sorbet.

But you can serve it plain or with as much fresh fruit as you want.

Granitas don’t require any special equipment at all.
All you need is water, coffee, a bit of sugar, and your favourite alcoholic beverage.
Don't wan't alcohol? No problem. The lemon granita is a crowd pleaser. 

Hints:

If you decide to use a spiced rum you should know that they can have a spicy chocolate flavour.

Vodka also gives a kick, without the colour or chocolate taste, if you want something lighter to serve with summertime fruits.

As with the lemon granita, the measurements are a starting point.

If you want it sweeter or stronger, no problem.

Adjust the amounts of coffee and / or sugar.

It’s like making a cup of instant coffee.

You don’t exactly measure the coffee crystals or the sugar. You just suit yourself.

If, after you've first placed the container in the freezer, the slush has become as hard as a rock, don’t panic.

You can leave it at room temperature and eventually it will be soft enough to scrape.

If, when you are ready to serve it, it has frozen too hard, let the granita sit at room temperature for a few minutes. Then work the mixture with the fork.

                        Rum Granita

Serves 8-10 servings

In a small pot combine 

1/3 Cup dark brown sugar, firmly packed

1 Cup cold water

Stir over medium heat to make a simple syrup. 

Once the sugar has dissolved, remove the pot from heat.
Set the simple syrup aside.

Place in a large container 

1 Cup ground coffee

5 Cups cold water

Stir until completely blended. 

Allow to sit at room temperature for 18 to 24 hours.

Strain the cold brew through a fine sieve and discard the grounds. 

Stir in

the reserved simple syrup 

1/2 Cup rum, or other alcoholic beverage

Transfer to a 9 x 13 inch metal pan and cover with plastic wrap. 

Place in the freezer for 45 minutes. 

Remove and scrape the mixture with a metal fork or spoon, then return it to the freezer.

Repeat this step every 30 to 45 minutes for about 4 hours.

You want the mixture to resemble shards of ice.

It can be served as is, or with berries or sliced fruit.

About the sky, thanks to the folks at The Farmers' Almanac…

The Moon’s closest companion in the sky is our ringed-planet Saturn - so close they fit within the same binocular field. Look to the South to spot these two only 2 degrees from each other.

July 26 - Mars comes into opposition in our sky for the first time since May 2016. At opposition, Earth as the third planet from the Sun passes between the Sun and a superior planet which in tonight’s sky is Mars. This results in Mars shining at its brightest in the skies.

July 27 - Full Moon! Longest lunar eclipse of the 21st Century! At 4:20 p.m. EDT there will be a Full Buck Moon.

This also presents the longest lunar eclipse from 2001-2100, lasting a whole 1 hour and 43 minutes. There is a catch however - if you live in North America you won’t be seeing any of this historic event as its primarily visible in the Eastern Hemisphere. Read more about it here. 

The planet Mars will reach “opposition,” the moment when the Sun, Earth, and Mars form a straight line. When a planet reaches opposition, it lies exactly opposite the Sun in the sky: It rises at sunset, reaches its highest point in the sky at midnight, and sets at sunrise.

July 30 - Catch the daytime Moon this week! No matter where you are on Earth, look to the West after sunrise to see it in a clear blue sky during the day. The Moon is now in a waning gibbous phase causing it to rise after nightfall and setting westward after the Sun rises.

July 31 - Mars will come within 35,784,000 miles of Earth at 3:50 a.m. Eastern Daylight Time, which is within about 1.1 million miles of the closest it can possibly come.

Just so you know… starting on July 26 there’ll be a Mercury retrograde in Leo. It will last until August 18, when Mercury goes direct.

Anna Sultana’s Easy Banana Ice Cream & Frozen Bananas Treats

A few weeks ago there was a quirky little story floating around the internet.

Seems an 87-year-old woman had left a unique legacy for her grandchildren - a refrigerator full of bananas. 

To be exact: 3,400 bananas.

Poor old Mrs. Gibson had always meant to make a loaf or two of banana bread, and, well, she died regretting that she never got around to doing the deed.

Time just flew and well, she was busy with other things. It happens.

Hopefully her heirs, duly named in her will, would enjoy the fruits of her labour.

Okay… it was a joke. Just a little something to give us all a giggle.

But it reminded me of a quick little dessert Ma threw together every so often.

It really is hard to figure out how much to buy for a family of seven. 

I mean, you don’t want food to go bad, but then you don’t want run short, especially of something as healthy as fresh fruit.

Picture it… seven people reaching for a banana and there are only six in the bowl. 

It could get ugly.

So, Ma bought extra and sometimes she had the opposite problem - bananas which had turned from gold to freckled to brown. 

And they changed so quickly when it got hot in the summer!

Well, Ma wasn’t one to throw away food, so she went from plan A, serving fresh, as is, to plan B, using it as an ingredient in a recipe. Hopefully an easy quick recipe. Same as there was a limit to the fresh fruit’s life span, there was a limit to her energy and time.

Of course Ma knew that past their prime bananas were great for making:

Anna Sultana’s Spiced Banana Cake 

Anna Sultana’s Banana Oatmeal Crumb Cake

Anna Sultana’s Banana Pound Cake With Caramel Glaze

Anna Sultana’s Pumpkin Smoothie

Anna Sultana’s Banana Bread

Her breads and cakes were terrific desserts during the winter. 

In the summer, not so much.

Summer is the time for something cold, like ice cream.

The mushy, spotty bananas had lost their je ne sais quoi for serving in a banana split.

But they were just perfect for Ma to use to make a quick ice cream.

Some market chains regularly bag a couple of pounds of over ripe bananas and sell them for a dollar.

Next time you see them grab yourself one or two to make yourself some ice cream.

It’s easy and doesn’t need an ice cream maker or other ingredients.

Unless you want to get creative… and super delicious.

Hints:

The banana chunks will keep in the freezer for at least a week.

One large banana will make about a cup of ice cream.

Some addition ideas:

A Tablespoon of peanut butter

A drizzle of honey

A half Cup of chocolate chips

Berries

Chopped almonds or pecans or walnuts or peanuts or any kind of nut

A Tablespoon of Nutella

A Tablespoon of cocoa powder

Half a teaspoon of cinnamon, cardamom, or ginger

A few drops of peppermint oil and some chocolate chips

A few drops of vanilla and a few frozen cherries (chocolate is good in this, too)

A Tablespoon or two of cocoa powder and some unsweetened coconut

A Tablespoon or two of peanut butter with a half Cup of raisins

You could make a big batch of ice cream in advance. Set out an assortment of additions and let your guests add their favourites to their own servings.

You can also make a Banana Fruit Smoothie. 

Just place a few chunks of frozen banana, along with any other fruits you’d like, in a blender. Add a spoon of honey and a cup of milk or yogurt. Blend until smooth.

The smoothie mixture could also be placed in a popsicle tray. 

Add sticks, allow to freeze a few hours, and you’ll have a frozen treat for the kiddies.

                        Banana Ice Cream

Peel the ripe bananas and cut them into 1/2 inch chunks.

Place the chunks in a plastic freezer bag or container to freeze at least two hours until solid (overnight is better).

Place about a cup of banana chunks in the blender or food processor and pulse or blend until smooth. Occasionally scrape down so that all chunks are used.

You want a smooth and creamy frozen dessert, like soft serve ice cream, so don’t over-process or you’ll melt the ice cream.

Add your favourite additions (optional - see Hints) and pulse for a few seconds.

If you’re not adding anything, blend for a few more seconds to aerate the ice cream.

You can eat the ice cream immediately, but it will be quite soft.

It can be stored in an airtight container in the freezer for a firmer dessert.

If you don’t want to mess a blender, you could make 

                        Chocolate, Nut-Covered Frozen Bananas Treats

Melt chocolate (dark, semi-sweet or milk) in a bowl over boiling water or in the microwave, stirring occasionally and scraping the sides of the bowl.

Place wax paper over a baking sheet for easier clean up.

Push a popsicle stick inside each banana.

Dip the bananas in the melted chocolate, and carefully place them on the wax paper.

Sprinkle your freshly dipped bananas with chopped peanuts, pecan, walnuts, etc. 

Your choice to have nuts or not.

Freeze for at least an hour or until frozen.

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

July 20 - Look to the eastern horizon about an hour before sunrise to see Venus and the waning crescent Moon.

July 21 - The waning crescent Moon will be at perigee, its closest point to the Earth. 

An easy way to remember: Apogee has an “A” = Away, so Perigee = closest.

July 23 - New Moon at 5:46 a.m.  Take my word for it. You can’t see it.

July 24 - Almost due south at around 11 p.m. is Sagittarius, the archer. Some people see a teapot here. If you search this area with binoculars on a dark, moonless night, you’ll be rewarded with a night filled with discoveries — you can find at least 15 Messier objects, including M8 (Lagoon); M17, (Omega); M20, (Trifid).

July 28 - Look to the southwest at dusk to find the Moon, Jupiter, and Spica, the brightest start in the constellation Virgo the Maiden, forming a trio in the night sky.

Anna Sultana’s Ice Creams: Maltese Style, American Style, with Orion and The False Dawn

A little over a month ago I posted the recipe for Ma’s Gelatt, a traditional Maltese recipe for an ice cream dessert.

And, as with most traditional Maltese recipes for anything - especially a dessert - there was more than one traditional Maltese frozen dairy dessert recipe.

Crema is very easy to make, as you can see:

Pour the contents of a 354 ml can evaporated milk into a bowl.

Cover the bowl, and place it in the freezer for an hour.

Take it out and beat in 6 Tablespoons sugar and the juice of 1 lemon.

Cover the bowl and place it back in the freezer for an hour.

Remove the bowl, beat the mixture and serve.

What could be easier?

Ma also made an American style ice cream.

This recipe calls for eight large egg yolks, so it’s not great if you’re worried about cholesterol content.

Nobody in the 1950s worried about cholesterol.

Our mothers had received government issued papers from our teachers saying how important it was for us to eat eggs.

Those were the days when moms regarded eggnogs as the perfect drink for any and, if possible, every meal.

Our meals were cholesterol covered with cholesterol.

Picture sitting down to this dinner at least once a week: 

a nice thick slab of fried liver, served with creamed corn dotted with butter, and a mound of mashed potatoes with gravy.

Of course there was a pitcher of egg nog, flavoured with Ovaltine.

None of this water crap for us when our loving mothers could give us even more protein, vitamins and minerals.

Oh, well, they meant well.

Ma got an ice cream recipe from another Mom, who loved it because it was a fun way to get a bit more nutrition into the kids.

Her friend had said it was as good as a glass of V8 for sneaking in the vitamins.

If your Mom wasn’t as sneaky, V8 was a canned drink that was made from water and the concentrate of eight vegetables: beets, celery, carrots, lettuce, parsley, watercress, spinach and tomato.

For our mothers it was a slippery slope from sneaking vegetables to sneaking eggs.

So Ma was happy to get the ice cream recipe.

But, of course, it would need a bit of her tweaking.

Ma added her own touches and made this when she wanted a little something extra nutritious to balance out a lighter meal that seemed to need a bit more cholesterol.

Which was just fine with us.

Hey, it was the 50s!

Hints:

Add the heated half and half very gradually to the egg yolks. This heats the egg yolks slowly and tempers them, which prevents the yolks from cooking.

When you are beating the frozen mixture be sure to beat in the frozen bits so that it will be smooth.

If you’d like a bit of variety, you could add chocolate chips or candied peel or roasted chopped nuts (some, such as almonds, are better if you roast the chopped nuts and let them cool before adding).

Want a more ice cream parlour effect? Add crushed chocolate cookies or chopped chocolate bars or brownies.

Or anything else that suits you or your family.

If you are adding anything, add it to the mixture after you’ve removed it from the freezer after it’s been frozen for an hour, when it is similar to soft serve.

Fold in your addition, then repeat the mixing and freezing until fully frozen. 

Don’t know what to do with the leftover egg whites?

They’d be perfect for Ma’s Dead Man's Bones cookies or Almond Macaroons.

                        Vanilla Ice Cream 

Place in a medium saucepan 

2 1/2 Cups half and half cream

Stirring often, heat over medium heat until very hot but not boiling. 

Remove from heat and set aside.

Place in a large bowl 

8 large egg yolks

1 Cup sugar

Whisk until well blended and slightly thickened. 

Continue whisking and gradually pour in the heated half and half. 

Pour the mixture into the saucepan.

Cook over medium heat, stirring constantly, until slightly thickened. 

Check for doneness by dipping a spatula into the mixture to coat it entirely. 

Let the spatula cool a few minutes, then run your finger along it. If the line holds, the mixture is ready.

Transfer the mixture to a large bowl.

Stir in 

2 1/2 Cups heavy cream

2 Tablespoons vanilla extract

1/8 teaspoon salt

Cover with plastic wrap and chill in the refrigerator for 8 hours or overnight.

Pour the chilled mixture into a 9 × 13 inch baking pan. 

Place in the freezer for 30 minutes, then remove and beat the mixture. 

Return to the freezer, and continue to beat every 30 minutes or so, until the ice cream is too stiff to beat.

Transfer the ice cream to an airtight container and freeze.

Leave to thaw for about ten minutes before serving.

Scoop and serve.

If you’re in the mood for an alcoholic recipe, check out Carmela’s Gelato Affogato.

It means "Drowned Ice Cream" and is easy to make - ice cream covered with rum and espresso coffee.

Definitely not for the kiddies.

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

If you set your alarm clock for around 5:15 a.m. this week, you’ll be able to enjoy Orion, the Hunter ascending the sky. About two-thirds of the way up from the eastern horizon to the point directly overhead (the zenith), is the brilliant yellowish star, Capella. About halfway between Capella and the eastern horizon are the two bright stars marking the heads of Gemini, the Twins, Pollux and Castor. Straight out to the right of Capella is the fuzzy patch of light marking the famous Pleiades star cluster, also known as the “Seven Sisters.” Using Orion’s belt, drop an imaginary line almost straight down to the southeast horizon and you’ll find the brightest of all stars, Sirius.

August 30 – This is a great time to spot the Zodiacal Light, a hazy pyramid of light also known as “False Dawn.” It looks like dawn coming over the horizon but it’s fooled many a sky watcher.

September 1 - New Moon. Just enjoy Orion.