Anna Sultana’s Apple Cider Doughnut Loaf Cake, French Toast Casserole, Crescent Cheese Danishes, Mini Cherry Cheese Danishes and Puff Pastry Palmiers / A Big Kid’s Christmas by Margaret Ullrich

Wishing you all the blessings of the season

and a New Year filled with all the best!

A huge thank you for visiting, 

I hope to see you again in the new year!

~ Margaret

Puff Pastry Palmiers

 
We’re done with 2023!!!

That alone gives us a reason to celebrate.
Before we get too excited, let’s realize that 2024 might have a few surprises.
We’re not totally done with Covid-19, so please stay safe and take precautions.
Maybe a bit of menu planning will give us some more luck as we enter 2024.


To give good luck a bit of a push in the New Year, Southerners say Peas for pennies, greens for dollars, and cornbread for gold.


A list of other foods (along with recipes) that are supposed to bring you good luck, wealth and health are in this post
https://imturning60help.blogspot.com/2022/12/happy-new-year-anna-sultanas-cotechino.html


These are the foods you should avoid on New Year’s Day:

Hollow bread - the air bubbles symbolize coffins and may mean 2024 will be cut short.
                      Avoid an unsliced loaf of bread… you just never know.

Tofu, rice, eggs, any white food - in China the colour white is connected to death.
              An egg salad on white could double your risk of this being your last New Year.

Catfish - as a bottom dweller it may condemn you to a year of living on scraps.

Lobster and Crab - unlucky for both New Year’s Eve and Day.
                 They move backwards or sideways, and may prevent you from moving forward.

Chicken - they scratch backwards and could jinx your progress, just like lobsters and crabs.
              Any poultry’s flying ability means they can fly away with your potential good luck.

Beef - cows stand still when they eat and eating beef may prevent you from progressing.

Broken noodles - in China long noodles represent good health and longevity.
                        Short noodles are their version of hollow bread.
                       But in Japan broken soba noodles symbolize a new beginning.
                       To be safe, reach for the brown rice.

Leave a bit of food on your plate so you’ll be more successful in the new year.



Hints:


About the Apple Cider Doughnut Loaf Cake…

It can be made 4 days ahead. Store tightly wrapped at room temperature.



About the French Toast Casserole…
It can be served topped with maple syrup and whipped cream or with confectioners’ sugar.
It is also good served with fresh fruit, such as strawberries.

It is great reheated if you have any left over.   

About the Mini Cherry Cheese Danishes…
You can use either soft or regular cream cheese and any fruit pie filling.

About the Puff Pastry Palmiers…
If the filled roll falls apart use your fingers to reshape them or squish while you are slicing them.
Stored in a sealed container, they last for a few days, but they will lose some of their crunch.

                        Apple Cider Doughnut Loaf Cake

Place rack in middle of oven.

Lightly grease an 8 1/2 x 4 1/2 inch or 9 x 5 inch loaf pan.
Line with parchment paper, leaving an overhang on both long sides.

Place in a medium pot
1 1/2 Cups apple cider
Bring to a boil over medium high heat.
Reduce heat and simmer 8 to 10 minutes until cider is reduced to 3/4 cup.
Pour 1/4 cup reduced cider into a small bowl and set aside.
Transfer remaining reduced cider to a small bowl and let cool 5 minutes.
Stir in
1/2 Cup sour cream or buttermilk
1 teaspoon vanilla extract
Set aside.

Place in the same medium pot
8 Tablespoons unsalted butter (or 6 Tablespoons oil)
Melt butter over low heat. Remove from heat and let cool slightly.
Don’t wash the pot. You'll be using it again.

Place in a medium bowl
1 1/4 Cups plus 2 Tablespoons flour
2 Tablespoons cornstarch or flour
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Stir to combine.

Preheat oven to 325° F  

Place in a large mixer bowl
2 large eggs, at room temperature
3/4 Cup sugar
Beat at medium speed until pale and frothy, about 2 minutes.
Gradually add melted butter (or oil). Continue to beat until fully combined.
Making 3 dry and 2 liquid additions add
the flour mixture and the apple cider / sour cream mixture
Beat just until no lumps remain. Batter will be thin.
Scrape batter into prepared pan.
Rotating halfway through, bake cake 60 to 80 minutes until deep golden brown and a tester inserted into the centre comes out clean.
Place pan on a wire rack and poke top of cake all over with a toothpick.
Spoon 3 Tablespoons of reserved reduced cider over cake. Let cool 10 minutes.

Place in a small bowl
1/4 Cup sugar
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Place in the same medium pot you used before
1 Tablespoon butter (or 3/4 Tablespoon) oil
Melt butter and mix into remaining tablespoon of reduced cider.

Using parchment paper, remove the cake from the pan and place on rack.
Set rack on rimmed baking sheet and peel away the parchment paper from the sides.
Brush the warm butter mixture over the top and sides of cake.
Sprinkle the sugar mixture to coat every surface.
Remove parchment and let cool completely before slicing.


                        French Toast Casserole

Grease a 9 x 13 inch baking pan

Slice
day old loaf of French bread
You want 12 slices about an inch to an inch and a half thick.

Place in a large bowl
4 large eggs
1/2 Cup evaporated milk (or regular milk)
2 teaspoons vanilla
1 teaspoon cinnamon
1 teaspoon nutmeg
Whisk together.
Dip each bread slice in the mixture and place in 2 overlapping rows in prepared pan.

Topping
Place in a medium pot
1/2 Cup brown sugar
1/4 Cup butter
1/3 Cup evaporated milk (or regular milk)
2 Tablespoons light corn syrup
Stirring regularly, cook over low heat until hot but not boiling.

Pour topping mixture over the bread in the casserole dish.
Cover casserole dish and refrigerate overnight.
Before baking remove the covering and sprinkle over the top
1 Cup chopped pecans or walnuts

Preheat oven to 400º F

Bake uncovered 25 to 30 minutes until golden brown.


                        Crescent Cheese Danishes

Line a cookie sheet with parchment paper.

Filling
Place in a medium mixer bowl
4 ounces cream cheese at room temperature
1/4 Cup sugar
1 teaspoon vanilla 

1 teaspoon lemon juice
Whip until light and fluffy. Set aside.

Icing (optional)
Place in a small bowl
1 Cup confectioners’ sugar
1 1/2 Tablespoons milk or water
Mix well.

Place in a small bowl
1 Tablespoon butter, melted
1 Tablespoon brown sugar
Mix well.

Open the container but do not unroll the rolls in
1 Pillsbury Crescent Rolls XL Grands
Using a sharp, serrated knife cut the roll to make 8 slices.
Place each slice on prepared baking sheet.
Slightly stretch out each slice and make a depression in the centre for the filling.

Preheat oven to 350° F

Brush each dough circle with the melted butter/sugar mixture.
Place a scoop of the filling in each of the 8 rounds.
Bake for 15 minutes. Crescents will be golden brown, and feel slightly firm to the touch.
Cool for 10 minutes before drizzling icing onto each Danish (optional).


                        Mini Cherry Cheese Danishes

Line a cookie sheet with parchment paper.

Filling
Place in a medium mixer bowl

4 ounces cream cheese at room temperature

1/3 Cup sugar

1/4 teaspoon vanilla
Blend until smooth.

Open the container but do not unroll the rolls in
1  Pillsbury Crescent Rolls
Using a sharp, serrated knife cut the roll to make 10 slices.
Place the 10 slices on the prepared cookie sheet.
Use a glass to flatten each roll with a small wall edge around it.
Flour your hands and press each round to make it a bit larger.

Place a scoop of the filling in each of the 10 rounds.

Preheat oven to 350º F

Top the centre of the filling with a teaspoonful of
cherry pie filling

Bake for 18 to 20 minutes.

While danishes are baking make the icing.
Place in a medium bowl

1/3 Cup confectioners’ sugar

2 teaspoons milk

Mix well.


Allow to the danishes to cool, then add a drizzle of icing.


                        Puff Pastry Palmiers

Line 3 cookie sheets with parchment paper.

Place in a small bowl
8 ounces brick cream cheese, softened
4 ounces semi-sweet chocolate chips, melted
Mix until well blended.

Lightly toast then finely chop enough to make
2/3 Cup finely chopped pecans

Place on lightly floured surface
2 pre-rolled puff pastry sheets, thawed
Unroll 1 pastry sheet
Spread half the cream cheese mixture, then sprinkle half the nuts.
Even the ends of roll.
Roll both short sides of dough to centre; wrap with plastic wrap.
Repeat with second pastry sheet.
Put the wrapped pastry rolls in the freezer for 20 minutes.

Preheat oven to 425º F

Place in small bowl and beat
1 large egg

Remove rolls from freezer and slice each into 20 1/2 inch thick pieces.
Place pieces, 1 inch apart, on prepared baking sheets.
Brush with egg and sprinkle with
2 teaspoons brown sugar

Bake 18 to 20 minutes, or until cookies are puffed and golden brown.
Cool 1 minute on baking sheets.
Remove to wire racks; cool completely.


                                                            ~~~
In 2004 I wrote a story about when I was 5-years-old and worried if Santa Claus would find me after we moved. I 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’.

After I had first read the story we chatted about when we were children and had realized that our parents were Santa’s main helpers. Here is what I remember of that discussion. Merry Christmas!

So, Santa did find me and my nine-month-old sister.

My fifth Christmas was a time of change for our family. I was becoming American. Thank you, Nonni.

Christmases marked the milestones in my family’s changes. The next Christmas, in addition to a sister, I had a 15-day-old brother. Well, it was the 1950s.

That was a huge Christmas for our family. Santa was in a very generous mood that year. Pop was in his glory. He finally had a son, an heir. Pop's dynasty could begin. He was one up on England’s Prince Philip. We had his family's name. Visions of grandsons were dancing in Pop's head. And there'd be hundreds of descendants to come. He'd be another Abraham. In the 1950s all things were possible.

Another thing that was possible was my learning how to read and write. The next year I was able to write my own letter to Santa. I wanted a bicycle. I asked my parents if they thought Santa would give me a bike. Pop said that I'd been a good girl, helping Ma with the two babies. Ma agreed, saying that I was becoming really good at changing diapers and giving bottles. Yes, they thought Santa would grant me my wish.
 
My siblings were also growing and going after what they wanted. While George had barely been aware of his first Christmas, that year he was a toddler and was fascinated by the Christmas tree. He kept trying to grab the ornaments. Every chance he got, he'd climb onto the sofa and reach out to the branches.

We weren't worried. He just sat on the couch and reached.  

Then George figured out that he'd get closer to the tree if he got on the armrest and then reached for a shiny ball or two. I think he'd have done it, if he hadn't lost his balance and landed on the three kings' camel. That camel wasn't exactly built to carry a toddler. No problem. There were more camels in the 5 & 10.


The big day came.  
I got my bike.
It was blue.
I called it Blue Bird.

I was so glad that I had learned how to write and read. I read anything and everything I could, including the labels on Blue Bird. The seat had been made in one country. The tires in another. The frame in yet a third.  

Suddenly, I had an awful thought.  
The parts of my Blue Bird had been made in different countries.  
Not one label said made in the North Pole.
Nothing had been made in the North Pole.
Nothing had been made by Santa's elves.   

My parents looked at each other, shrugged, and finally admitted that, yes, my bike hadn't been made by Santa's elves. They had bought it. Didn't I like it? Was blue still my favourite colour?
I admitted it was perfect. But what about Santa? Didn’t he like me any more?

They smiled, hugged me and said I was a big girl. I was too big to still believe in Santa. But, since I was a big girl, it was now my job to help the babies believe in Santa for as long as possible.

I was seven… the oldest… not a baby anymore.

In a way I was proud when they called me a big girl.
But I was also scared.
I wasn’t ready to be a big girl.
I felt like I was George reaching for the shiny balls.
I was afraid I would lose my balance and fall on the camel.

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

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

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

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


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


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

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


                        Little Twists

For filling

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

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

For cookies

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

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

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

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

Stir to smooth
3/4 Cup raspberry jam

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

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

For Egg Wash

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

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

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

Preheat the oven to 350° F

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

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


                        Hand Pies

Yield: 5-6 mini pies

Line a baking sheet with parchment paper.

Have on hand
1/3 Cup jam

Combine in a small bowl
1 Tablespoon cinnamon
1 teaspoon sugar

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

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

Preheat the oven to 400° F

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


                        Raspberry Honey Cake with Raspberry Sauce

Grease well and flour a 10 inch tube pan

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

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

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

Preheat the oven to 350° F

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

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

Serve cake with the raspberry sauce drizzled on each serving.


                        Raspberry Shortbread

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

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

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

Preheat the oven to 350° F

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

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


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

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

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

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

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


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

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

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

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

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

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

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

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

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

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

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

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


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


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

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

He should never have had children.

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


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


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

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

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

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


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

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

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

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

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

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

God help Muriel. The holidays are back.

Cheap Eating: Mashed Potato Pancakes, Banana Bread, 1-2-3-4 Cake, Poor Man's Cake, Poor Man's Pudding

Banana Bread

Just got a letter from Statistics Canada asking how we were doing.
Well, wasn’t that sweet of them?

Statistics Canada, formed in 1971, is the Government of Canada agency which produces statistics to help understand Canada, its population, resources, economy, society, and culture.

Basically they’d like to know how the Covid-19 pandemic has affected our financial well-being, and they want us to take part in a survey.
They said this survey can make a difference.
I find that hard to believe but, well, surveys keep the folks in Stats Can employed.

They have quite a few questions…
Are families able to save for retirement and for their children’s education?
Are pension savings adequate as more Canadians move toward retirement?
What financial challenges face those just entering the workforce?

Paul and I are in our early 70s.
Years ago we did what we could to save for our retirement.
Our middle-aged son entered the workforce about 20 years ago.
Frankly I don’t know what we can tell them that'll help, but we’ll do our best.


There have been quite a few news stories about the rising food and gas prices.
This is a food blog and my best hint is to use every bit of the food you buy.
it is hard to know exactly how much to prepare for a meal, or how much fresh fruit to buy.
But the leftovers and over ripe fruit can easily be recycled into something tasty.


Hints:

About the Mashed Potato Pancakes…
This recipe works best with dryish mashed potatoes. If your leftovers are creamy, add more flour for them to hold a patty shape. Do not stir in instant mashed potatoes.

You could also leftover mashed potatoes to make gnocchi:

Anna Sultana’s Gnocchi with Sausage & Tomatoes or with Peas & Pancetta; Homemade Gnocchi
https://imturning60help.blogspot.com/2022/11/anna-sultanas-gnocchi-with-sausage.html

Carmela Soprano's Gnocchi
https://imturning60help.blogspot.com/2014/01/carmela-sopranos-gnocchi.html

Don’t have leftover mashed potatoes? Make some… NOW.
Peel and quarter
2 pounds or about 7 medium russet potatoes
Fill a large pot with water.
Add
1 Tablespoon salt
the prepared potatoes
Cook until the potatoes are easily pierced with a fork.
Drain well and mash in
4 Tablespoons butter
Let cool to room temperature and mash.
Mashed potatoes can be made up to 3 days in advance for the patties.


About the Banana Bread…
Over the years I’ve posted quite a few banana bread, cake, and dessert recipes.
Just type ‘banana’ in the search bar under my intro, click search and enjoy.


About the 1-2-3-4 Cake…
Sift the flour first and then measure 3 Cups.
This cake is usually baked in three 9 inch round cake pans for 20 minutes.
You can also bake the batter in a bundt pan for 40 minutes.
Use any kind of frosting on this basic cake.


About the Poor Man's Cake…
This classic cake recipe was created during the Depression Era in the 1930s.
You could add nuts, such as walnuts, to the batter.

Adjust the confectioners sugar depending on how stiff you'd like the icing to be.
The cake is also fine without frosting, or with just a sprinkling of confectioners sugar.

                        Mashed Potato Patties

Place in a large mixing bowl
4 Cups mashed potatoes
2 Cups (8 ounces) shredded Mozzarella cheese
1 large egg
1/4 to 1/2 Cup flour
2 1/2 Tablespoons chopped chives or dill
Use a large spoon or potato masher to mash the mixture together.

Form a heaping tablespoonful of potato mixture into a round, 1/3 inch thick patty.
If the potatoes are too moist to hold a shape, add flour a Tablespoon at a time.
Dredge both sides of the patty in
1/2 Cup plain bread crumbs
Set patty aside and repeat with remaining mashed potatoes.

Place in a large non-stick pan
2 Tablespoons light olive oil or canola oil
Heat over medium heat and, once oil is hot, add patties in a single layer.
Fry 3 to 4 minutes per side, or until golden brown, remove then set aside.
Repeat with remaining patties, adding more oil if needed.
Serve hot with sour cream or apple sauce.


                        Banana Bread

2 loaves

Grease well 2 9x5x3 inch loaf pans

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

Place in a large bowl
5 ounces oil
Stir in 1/4 Cup at a time
1 1/2 Cups sugar
Continue beating until light and fluffy.
Add
4 eggs
Beat well.

Preheat oven to 350º F
Making 3 dry and 2 wet additions, add the flour mixture alternately with
2 Cups mashed, fully ripe bananas
Mix after each addition only enough to moisten the dry ingredients.
Turn into prepared pans.
Bake for 70 minutes or until it tests done in the middle.


                        1-2-3-4 Cake

Grease a 9x13 baking pan

Sift into a medium bowl
3 Cups pre-sifted flour
1 teaspoon salt
1 Tablespoon baking powder

Place in a large mixer bowl
1 Cup butter
2 Cups white sugar
Cream until fluffy.
Add one at a time, beating after each addition
4 large eggs
Stir in
1 teaspoon vanilla
1/2 teaspoon almond extract

Preheat oven to 350º F

Making 3 dry and 2 liquid additions, add
the sifted flour mixture
1 Cup milk
Just stir enough to lightly blend.
Spread the mixture in the prepared pan.
Bake 35 to 40 minutes until brown on top and tests done in the middle.
Let cool before frosting.

Easy Chocolate Frosting

Sift together into a medium bowl
3 Cups confectioners sugar 
1/2 Cup cocoa

Place in a clean large mixer bowl
1/2 Cup butter, softened
1/4 Cup plus 2 Tablespoons milk, more or less
1 teaspoon vanilla
Beat to blend well.
Gradually add the confectioners sugar / cocoa mixture
Mix all ingredients with mixer until smooth.
Spread on cooled cake.


                        Poor Man's Cake

Grease a 9x13 baking pan

Place in a large pot
2 Cups brown sugar
1 teaspoon salt
2 Tablespoons oil
15 ounces raisins
1 teaspoon cinnamon
1 teaspoon cloves
2 Cups hot water
Stirring, bring to a boil, then remove from heat and let cool to room temperature.

Preheat oven to 350º F

Combine in a cup
1 teaspoon baking soda
2 teaspoons hot water

Stir into the spiced sugar mixture
the dissolved baking soda
3 Cups flour
Stir well to form a batter and pour into prepared pan.
Bake for 30 minutes or until a toothpick inserted into the centre comes out clean.
Cool in the pan. Frost, if you wish.

Cream Cheese Frosting

Place in a medium mixer bowl
6 ounces cream cheese, softened
6 tablespoons butter, softened
1 teaspoon grated orange zest (optional)
Beat until smooth.
Gradually beat in
2 to 2 1/4 Cups sifted confectioners sugar
Beat until smooth.
Frost cake and top with chopped walnuts (optional)


                        Poor Man's Pudding

Makes 6 servings

Grease a 9x13 baking pan

Place in a medium pot
3 Tablespoons butter
Melt over medium heat.
Stir in
1 1/2 Cups brown sugar
1 1/2 Cups water
1/2 teaspoon vanilla extract
Stir over medium heat until well blended, then bring to a boil to make a syrup.
Remove from heat and set aside.

Sift together in small bowl
1 1/2 Cups flour
2 teaspoons baking powder
pinch of salt

Preheat oven to 350º F

Place in a medium bowl
3 Tablespoons butter, softened
3/4 cup sugar
Cream together.
Stir into the creamed butter
the flour mixture
Add
3/4 Cup milk

Pour syrup into the prepared pan.
Drop the dough by spoonfuls over the syrup.
Bake for 30 minutes.
Can be served with berries or chopped fruit and topped with whipped cream.

Happy Easter! Greek Lamb Chops with Tzatziki Sauce, Greek Salad and Cheese Blintzes

 May joy fill your day,


Hope light your path,


And the many blessings of Easter 
warm your heart...



 

Wishing you a Happy Easter!!

 

It’s been a while since I posted a recipe, and Easter is this weekend.
Time flies when you’re in a Covid-19 induced mind fog and, basically, time has lost all meaning.

But, even though we’re not enjoying our usual holiday traditions or large get-togethers, we’re still here and that’s something to celebrate.

Hoping you and yours stay safe and well!
 

Hints:

If you’re preparing a meal for two, here’s a marinade for 3/4 pound lamb chops:
1/4 Cup olive oil                        
2 1/2 Tablespoons lemon juice
1 1/2 teaspoon dried oregano
1 teaspoon chopped rosemary
1 teaspoon garlic powder, more or less
salt and pepper to taste

Lamb chops are best when they are medium – medium rare (62ºC / 145ºF).
The meat should be blushing pink in the centre.
Be sure to allow them to rest before serving so they will stay juicy.


Wondering what to serve with Greek lamb chops? Here are some ideas:
Mashed potatoes or garlic baked potato wedges
Asparagus, marinated white bean salad or buttery carrots
Greek salad with feta cheese and pita bread


About that Greek Salad…
In Greece it is called horiatiki (Village Salad) and has cucumbers, tomatoes, onions, Kalamata olives, green pepper, and Feta cheese, with a dressing made from olive oil and vinegar or lemon juice and seasoned with a little dried oregano.
But no lettuce.
Greeks eat seasonally, and that means fresh. A Greek Salad is usually a summer dish. Since lettuce only grows in Greece during the winter months a traditional horiatiki does not include lettuce.

Feta is Greece's most famous cheese and, according to many recent reports, it's also the healthiest cheese in the world. Mainly made from sheep or goat milk (often combined), Feta cheese is nutrient-rich.

If, in your household, a salad isn’t a salad without lettuce, just add it and enjoy.
Zorba won’t be visiting with the salad police.


Tzatziki Sauce is also excellent as a dressing for gyros or Greek Salad, or as a dipping sauce for raw vegetables.


A box of phyllo usually has 24 leaves in it.
If one set of blintzes has one leaf more or less, no problem.


                        Tzatziki Sauce

Place in a food processor or blender
8 ounces plain yogurt
1 cucumber, peeled, seeded and diced
1 Tablespoon olive oil
1/4 lemon, juiced
1/2 Tablespoon chopped fresh dill
3 cloves garlic, peeled (1 teaspoon garlic powder, more or less)
salt and pepper to taste
Process until well-combined.
Transfer to a separate dish, cover and refrigerate for at least one hour for best flavour.


                        Greek Lamb Chops

Place in a large bowl
1/2 Cup olive oil                        
1/3 Cup fresh lemon juice
1 Tablespoon dried oregano
2 teaspoons chopped rosemary
4 garlic cloves, minced or 2 teaspoon garlic powder
salt and pepper to taste
Add
2 pounds lamb chops
Allow to marinate for at least 10 minutes, the longer the better.

Heat a griddle pan or outdoor grill.
Cook the lamb chops for 3 to 4 minutes per side until they are almost charred.
Stand the chops up to allow the fat to render and crisp up.
Remove the lamb chops from the heat and allow to rest for 5 minutes.
Garnish with lemon slices or wedges before serving.


                        Greek Style Cheese Blintzes

Makes 12 blintzes

Place in a medium bowl
8 ounces cream cheese
1/2 Cup orange marmalade
1 large egg
Beat until smooth.

Melt
1/2 Cup butter or margarine

Unroll on waxed paper
8 ounces phyllo leaves
Place a damp towel over the leaves when not layering and brushing with butter or margarine.

Place on a cutting board
1 phyllo leaf
Lightly brush with melted butter or margarine.
top with another phyllo leaf and brush with melted butter or margarine.
Repeat with another 6 leaves.
Cut into thirds.
Using 1/4 of the cream cheese mixture in total, spoon mixture on each portion.
Roll up the 3 blintzes and place on an ungreased cookie sheet.

Repeat 3 times with the remaining phyllo, cream cheese mixture and melted butter or margarine.

Preheat oven 375º F
Brush tops with remaining melted butter or margarine.
Bake 30 minutes.

Eaton’s Cheesecake / Crumb Crust Recipe / Shortcrust Recipe / Santa Claus Found Me

 

A huge thank you to each of my 1,000,000 visitors!!
I’m so glad that you visited and I really hope you returned frequently to try one of the recipes that were in the 1106 posts I've written for I’m Turning 60…
I hope that you found many recipes that you have enjoyed and have become favourites.

About those recipes…

Recently I was asked if I have the recipe for the Winnipeg Eaton's cheesecake.

It was tart and creamy, and, as near as I can tell, this recipe is it.
I sure hope that you agree.

Please, if you have been looking for a recipe, let me know. I’d love to help in the search.



Everyone in the world has been going through a very stressful year.

As I’ve said before and I really believe, a comfort food, such as cheesecake, can help.

If the Eaton’s recipe isn’t your cup of tea, maybe you’ll find a favourite in this post.

There should be a cheesecake for everyone's taste.



Thank you again for visiting and have a safe, healthy and happy 2021!

Hints:

If you’re in a rush, substitute a graham cracker or a vanilla cookie crust:
Grease a 9-inch pie pan or springform pan
Melt in a medium saucepan over low heat
1/4 Cup butter
Stir in
2 Cups finely crushed graham crackers or vanilla wafers
1/4 teaspoon cinnamon
1/4 teaspoon allspice
Press the cookie crumb mixture evenly over the pan.
Place in a refrigerator to chill.

Shortcrust can be used for either savoury or sweet dishes.
For a lighter pastry combine 1 Cup each of all-purpose flour and cake flour.
For a richer flavour use a beaten egg for some of the liquid to hold it together.

The main rules to remember are:
Run your hands under cold water before starting to mix the pastry.
Work quickly to prevent the dough from becoming warm.
If the fat becomes too warm, place it in the refrigerator.
Roll pastry on a cool surface (a marble slab is perfect) dusted with flour.
Keep the ingredients, the bowl and your hands as cool as possible. If the mixture becomes warm you’ll get a greasy or heavy pastry crust.

Be sure to let the pastry rest in the refrigerator. This allows the gluten to relax so that it will roll out easily. The resting after rolling prevents it from shrinking when it is baking.

To ensure your crust is crisp, place a heavy baking sheet in the oven while it is preheating, then place the tart or pie on the heated tray.

If using a Food Processor: Place the flour, butter and salt in the bowl of the processor.
Using only the pulse setting, pulse until the mixture resembles breadcrumbs.
Through the funnel add water a little at a time until the mixture comes together.
Wrap the pastry in plastic wrap and chill.

                        Shortcrust

Place in a large clean bowl
2 Cups all purpose flour
pinch of salt
4 ounces butter, cubed, or an equal mix of butter and lard

Rub the butter into the flour until the mixture resembles fine breadcrumbs.

Add to the mixture

2 to 3 Tablespoons very cold water or a beaten egg

Using a cold knife stir until the dough binds together.
Add cold water, a teaspoon at a time, if the mixture is too dry.
Wrap the dough in plastic wrap and chill for 15 to 30 minutes.
Roll out, then let it rest at least 15 minutes.
Preheat oven to 425° F
Place the rolled out shortcrust in a pie plate or springform pan.
Bake for 12 to 15 minutes.
Remove pan from oven and allow to cool.


                        Eaton’s Cheesecake Filling

Place on a counter for at least an hour to soften
16 ounces or 500 grams cream cheese

Place in a medium mixer bowl
1 Cup heavy cream
Whip to the soft peak stage.
Set aside.

Place in a large mixer bowl
the softened cream cheese
1/4 Cup sugar
1 teaspoon vanilla
Beat until well blended.
Fold the whipped cream into the cream cheese.
Pour the filling into the cooled crust lined pan.
Refrigerate the cheesecake for several hours until firm.
Top with cherry pie filling.

~~~~
In 2004 I wrote this story for our CKUW radio show '2000 & Counting - Older & Wiser'. 
For a while it was our annual tradition. 
I got a few e mails asking if I could post the original story.
Here it is for Epiphany, the day when Befana visited us!

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

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

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

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

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

After Rose was born we didn't go to Corona as often. It was easier to walk to the local church instead of driving to St. Leo's. I missed seeing my family.  
     
That September I started kindergarten in St. Fidelis School. Some of the good sisters had wanted to travel and meet exotic heathens in far away places. Well, they almost got their wish. I was the first Maltese child they'd ever seen. College Point had been settled by Irish and German families. It was time for me to learn about America through their eyes.  
     
As Christmas approached, the windows of the German bakeries were filled with the most beautiful cookies I'd ever seen. They were in all kinds of shapes: stars, angels, animals and wreaths. They were decorated with coconut, jam, icing and tiny silver balls. Some of my classmates brought in samples of their mothers' baking. I brought some biscotti. My friends were polite and tasted the dry, double-baked bread. Then we ate the lebkuchen, pfeffernuesse, zimtsterne, and jam filled spitzbuben. The stollen reminded me of panettone.  
     
I thought a German Christmas was delicious. I planned to eat German and Italian holiday food every Christmas for the rest of my life.
     
We helped Sister decorate the Christmas tree with sugar cookies which had been twisted into figure eights. Then Sister told us to gather around her. She was going to read us a story. Sister showed us the picture of Santa Claus and his eight reindeer. My friends were delighted.  
     
I was confused.  
     
I had never heard any of this before. Santa was supposed to slide down a chimney and land in a fireplace. We didn't have a fireplace. We had a huge, oil-burning furnace in the basement. Ma hung our stockings, along with all the other wet laundry, on a clothesline near the furnace. It made awful noises and had fire in it. If Santa landed in the furnace he'd fry like a strufoli. That would end Christmas forever. I didn't think Santa would take such a risk for a total stranger. The lovely cookies felt like lead in my stomach.
     
Sister talked about Santa checking his list of good little girls and boys. Santa had a list? I knew we were on the Registered Aliens list. Every January the TV reminded Ma to fill out green cards so we wouldn't go to jail or Malta. How could I get on Santa's list? Could Santa get my name from the Alien list? Did I need to fill out another card?  
     
The afternoon went from bad to worse. Sister told us we could put our letters to Santa in the special mailbox in the classroom. A letter? What language did Santa speak? He'd never heard from me. I wasn't on his list. What could I say?  
     
"Hi, you don't know me, but I'd like some toys." I'd never written a letter to La Befana. She just gave me toys. Would Santa shoot La Befana if she came to College Point? Oh, boy… I was in big trouble.     
     
In kindergarten we learned about God the Father, about how we should pray to Him and tell Him what we needed. I didn't need another Father. I figured if my Pop was always busy working, this guy who took care of everything in the whole wide world would really never have time for me.
     
I needed a Grandma.
     
The next time we went to Corona I told Nonni about Santa Claus and that he was in charge of Christmas in College Point. Nonni listened patiently as I explained the rules.    
She repeated the main points: "Santa Claus. A letter."     
I nodded.    
"I fix. I write letter to Befana. She give to Santa. No hard feelings. Christmas come."
     
I had my doubts. Nonni had never been to College Point. Maybe nobody ever had to change from La Befana to Santa Claus. Maybe Christmas was lost forever, like some of the packages we never got from Malta.
     
On Christmas Eve we all gathered at Uncle Joe and Aunt Betty's home in Corona. We had the Christmas Eve dinner. Then we went to St. Leo's for the Midnight Mass. Everything was familiar. Latin and Italian. Why couldn't we have stayed there?  
     
When we were leaving the church I saw a pale cloud in the sky. It looked long and thin, with a sort of lump on one end. For a moment I thought it looked like Santa and his sleigh with eight tiny reindeer. I kept looking at that cloud. It followed us from the church to Uncle Joe's house, where we had panettone. When we left, the cloud was still there. I watched from the car. The cloud followed us from Corona to College Point.  
     
I never noticed clouds before. Did clouds always follow people from one town to another? Was it really a cloud? Sister had told us that Santa had millions of helpers, tiny people called elves. Could it have been an elf picking up the letter from La Befana?
     
Christmas morning, Pop was eating breakfast while Ma was cleaning Rose. Ma sent me to the basement to get some dry diapers that were hanging by the furnace. Being a big sister wasn't much fun. I pulled down two diapers. Then I noticed some lumps by the furnace. I thought some clothes had fallen off the line. I walked toward the furnace.  
     
But the lumps weren't clothes.  
They were boxes.  
They were wrapped.  
They were presents!  
They were for me!!

Santa had found me.

Woolworth Icebox Cheesecake & Strawberry Cream Cheese Icebox Cake / Comet NEOWISE

Thanks to the COVID-19 virus we’ve been staying home for the past four months.

Be it ever so humble, there's no place like home.

Staying home is always better than having to stay in a hospital.

For one thing, the food is always better.

Ah… the food.

Since the virus started there's been a growing interest in home baking, especially in baking bread, particularly sourdough.

The only problem is, since we’ve been staying home eating all that bread and not going out for walks or errands unless absolutely necessary, the calories have been staying on our hips, as well as on other places.

It’s time to get back to normal and to start getting back into shape.

But we’re still in a stressful time, and occasionally need a bit of comfort food,

If you’ve been a regular reader of this blog, you know that cheesecake is my idea of the ultimate non-pasta comfort food.

Well, there are cheesecakes, and then there are cheesecakes.

Some are rich and thick and loaded with calories.

But there are cheesecake recipes that are more diet-friendly.

And many are easy to make.

The Woolworth Icebox Cheesecake is a delicate lemony dessert.

The Strawberry Cream Cheese Icebox Cake is a light and creamy dessert.
Neither recipe requires using an oven.

Looking for something for the kiddies to do? These recipes could be fun projects.

Stay safe and well, everyone!

Here are more cheesecake recipes. Enjoy!!

The 1960s Co-Op Refrigerator Cheesecake

Sweetened Condensed Milk Cheesecake, with and without fruit 

Cheesecake with Strawberry Glaze from the 1960’s Argo® Cornstarch Box

Anna Sultana’s Lemon Ricotta Cheesecake

Links for Cheesecake and Cheese Recipes

                        Woolworth Icebox Cheesecake

Shake well

12 ounce can evaporated milk

Place it, along with a large mixing bowl and beaters, in the freezer.
Chill for at least 1 hour.

For the crust, combine in a medium bowl

1 2/3 Cups graham cracker crumbs

1/4 Cup confectioners' sugar

6 Tablespoons butter, melted 

Reserving 1/3 Cup, press the remaining mixture in the bottom of a 9x13 inch pan.

Refrigerate until needed.

Place in a small mixing bowl

1/2 Cup boiling water

Stir in until completely blended

3 ounce package lemon jello
Stir in
1/2 Cup cold water

Place the bowl in the refrigerator. 
Leave it there until the jello is slightly thickened, about 30 minutes. 

Place in a large mixer bowl

8 ounces cream cheese

1 Cup granulated sugar

5 Tablespoons lemon juice 

Beat with mixer at medium speed until smooth. 

Add 

cooled thickened jello 
Beat until well blended. Refrigerate.

Take from the freezer the can of milk, the mixing bowl and beaters.
Pour into the bowl the cold can of evaporated milk

Beat on high speed until fluffy, about 3 minutes. 

It should be similar to the consistency of stiffly beaten egg whites.

Beat in the cream cheese/jello mixture.

Gently spread the filling over the chilled crumb crust.

Top with the remaining crumbs.

Refrigerate at least 4 hours. (It's better to refrigerate it overnight.)

Cut into squares and serve.

                        Strawberry Cream Cheese Icebox Cake

Spread over bottom of a 9x13 inch pan

1 1/4 Cups graham cracker crumbs

Set aside. 

Wash

2 pounds strawberries

Cut the tops off of the strawberries and slice them 1/4 inch thick.

Set aside. 

Place in a large mixer bowl

8 ounces cream cheese, room temperature
14 ounces sweetened condensed milk

Beat with mixer until smooth and creamy. 

Add 

2 3.4 ounce packages instant cheesecake-flavoured pudding (or vanilla)

3 Cups milk

Mix at low speed for 4 to 5 minutes, or until the mixture starts to thicken. 

Fold in

2 cups whipped topping

Blend until smooth. 

Pour half of the cream cheese mixture into the prepared pan.

Arrange half of the strawberry slices in a single layer over the cream cheese mixture. 

Cover the strawberries with 
1 Cup graham cracker crumbs

Cover with the remaining cream cheese mixture. 

Top with the remaining strawberry slices.

Cover and refrigerate for 6 to 8 hours. 

When serving, top with whipped topping and a sprinkling of graham cracker crumbs. 

According to the Farmers’ Almanac:

There’ll be quite a few interesting and bright spots in the sky this month!

Along with Comet NEOWISE you’ll see the bright blue star, Vega, which will be the North Star 12,000 years from now.

If you look tonight or tomorrow, some time after midnight but before dawn, Mars will be near the Moon. Rising in the East after midnight, Mars is not as bright as Jupiter or Venus, and it’s found midway between them. 

At midnight, you’ll see the brightest "star" in the sky, the yellow-white planet Jupiter. The bright "star" to its left is Saturn. 

On July 14 Jupiter is at opposition to the Sun. 

Look in that same eastward direction before 5 AM to see the Morning Star, Venus.

On July 17 Venus will be joined by the crescent Moon and Taurus’s orange star, Aldebaran. Enjoy it at pre-dawn when it outshines Mars in the south, and Jupiter setting in the west.

On July 20 Saturn has its own opposition. It is also at its closest and brightest for the year. With the new Moon on the same night, Saturn viewing should be perfect.

Folklorama: Pasticchio and Gibanica

Pasticchio

The Greek Pavilion is one of the must-see places during Folklorama.

In 1980 it took place, as always, at 2255 Grant Avenue, at St. Demetrios Greek Orthodox Church.

The Ladies Philotochos Society of St. Demetrios Greek Orthodox Church, its sponsor, have never disappointed their visitors.

In the earlier years the entertainment and food were located in the church’s basement.

The experience was cozier - we’d browse in the church, where we’d see the gold leaf screen, as well as many works of art. 

Then we went downstairs into the basement, where we enjoyed the music, the dancers, and the food.

Nia Vardalos, of My Big Fat Greek Wedding fame, has said that she had performed as a dancer there, as it was her parish and everyone volunteered. 

It was a fun-filled place, where the audience was invited to take part in the Zorba dance. Opa!!

The food at the Greek Pavilion has always been authentic and delicious.

We’d have a dinner of moussaka, souvlaki or pasticchio, then follow with dessert, baklava and kourabiethes, and a glass or two of Greek ouzo and Retsina.

Often people in groups would order one or two of everything and sample while enjoying the show.

As it was one of our favourites, we made sure to take my folks there when they here during Folklorama.

Since those early days the church has acquired an adjoining hall where the entertainment takes place. Now there’s a show on a stage and we can only watch the young men perform the Zorba dance.

Fun and well done, but I miss the old days when we could join in the dance.

Just north of Greece is Serbia, so let’s visit the Serbian Pavilion, which in 1980 was held in Sargent Park School at 1070 Dominion Street and extended a family-oriented Dobro Dosli to all.

The St. Sava Serbian Orthodox Church congregation was the sponsor.

Classrooms were filled with cultural displays explaining the history, geography, customs, traditions and music of Serbia.

There were also short movies illustrating the way of life in Serbia.

The Servian Folk Dance Group, in national costume, performed folk dances.

The menu was hearty and delicious.

For dinner there was moussaka, sarma djuvech, barbecued piglet, and bean soup, with many desserts, including Gibanica.

Visitors could choose from Servian wines, Silvovica and Niksicko beer, as well as domestic and soft drinks.

Of course the Greek Pavilion is in the current Folklorama50 brochure, as well as two Serbian pavilions: the Serbian "KOLO" Pavilion and the Serbian Pavilion "Beograd”.  

          

Hints:

The Pasticchio recipe measures with sticks of butter.

I assume each stick is 1/4 pound.

If you ever go to a Greek restaurant and see Pastitsio or Pasticcio, it’s the same dish as Pasticchio. 

Enjoy!

In the 1980 brochure there was a note about Filo in the Serbian piece: 

Strudel; Ready made filo can be purchased in Greek or Italian stores.

Sure, you can still find it there, as well as any other major grocery store.

We’ve come a long way since 1980.

                        Pasticchio 

You’ll need a 17 1/2 inch x 11 1/2 inch x 2 1/2 inch pan

        or a combination of smaller pans - adjust the baking time

Chop

1 onion

Place in a large pot

1/2 stick butter

Over medium heat fry the chopped onion in the butter until golden brown.

Add 

3 pounds ground beef

2 teaspoons cinnamon

2 teaspoons nutmeg

Stirring regularly, cook 10 minutes until the meat is browned.

Add

4 ounces tomato sauce

salt and pepper to taste

Set aside.

In a large pot boil

1 1/2 pounds macaroni

Cook 9 minutes.

Drain, blanch with cold water in a large bowl, and set aside.

Cream Sauce

Warm

1 1/2 quarts milk

Beat in a medium bowl

10 eggs

Melt in a Dutch oven

1 stick butter

Add gradually and stir continuously to avoid lumps

5 teaspoons flour

Stir in the warmed milk.

Add the beaten eggs to the mixture and stir until it thickens.

Beat in a medium bowl

8 eggs

Drain the macaroni and return to the large bowl

Add

1 pound Romano cheese, grated

3 Cups of the cream sauce

the beaten eggs

Stir well to combine.

Melt in the large baking ban (or divide among smaller ones)

1 stick butter

Place half of the macaroni mixture in the pan.

Sprinkle with

1/2 pound Romano cheese, grated

Pour the meat mixture over the pasta.

Top with the remaining pasta mixture.

Sprinkle with

1/2 pound Romano cheese, grated

Pour the remaining cream sauce over the pasta mixture.

Bake at 325º F for 1 hour and 25 minutes, if using the large pan.

                        Gibanica  

To make Filo

Place in a large mixing bowl

4 Cups flour

1 teaspoon salt

1 egg

1 1/2 Cups warm water

Mix with a fork.

Knead on a board for 10 minutes.

Divide dough into 3 balls.

Brush each with salad oil, cover with a cloth, and let stand for 20 minutes.

Using one ball at a time roll out about 12 inches x 6 inches.

Then pull gently over a clean tablecloth working on all sides evenly until the dough is tissue paper thin and hangs down on all sides of the table.

Allow the dough to dry a few minutes, then lift from the tablecloth.

Stretch a little more and cut off the thick edges.

Leave Filo on the table.

Cheese Filling

Place in a large mixing bowl

2 pounds cottage cheese

4 ounces cream cheese

5 eggs

2 Tablespoons sour cream

2 Tablespoons margarine, melted

1 teaspoon salt

Mix well.

Sprinkle salad oil on the filo.

Spread evenly 1/3 of the filling over the filo.

Lift the tablecloth and roll the filled filo in a sausage -like roll.

Sprinkle with oil and place in a greased baking pan.

Repeat with remaining ingredients.

Bake at 350º F for one hour.