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

 

Rhubarb Cheesecake Bars

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

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

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


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


Hints:

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


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

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


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

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

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

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


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


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

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

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


                                                               Rhubarb Cheesecake Bars

Grease an 8 inch square baking pan.

Cut into 1/2 inch pieces
3 Cups fresh rhubarb

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

For the Crumble:
Melt
1/2 Cup butter

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

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

Preheat oven to 350° F

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

                                                               Rhubarb Strawberry Pie

Have on hand
1 unbaked pie shell

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

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

Preheat the oven to 400° F

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

Bake on the centre oven rack for 30 minutes.

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

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


                                                               Rhubarb Apple Crunch

Lightly grease and flour a 9 inch square baking pan.

Cut into 1/2 inch pieces
2 Cups fresh rhubarb

Thinly slice
2 Cups apples

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

Melt
1/2 Cup butter or margarine

Preheat oven to 350° F

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


                                                               Rhubarb Cake with Butter Sauce

Grease and flour a 9 x 13 inch baking pan.

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

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

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

Preheat oven to 350° F

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

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

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


                                                               Rhubarb Lemon Scones

Line a baking sheet with parchment paper.

Cut into 1/2 inch pieces
1 Cup fresh rhubarb

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

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

Preheat oven to 400° F

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


                                                               Rhubarb Cinnamon Bread

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

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

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

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

Melt
1/2 Cup unsalted butter

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

Preheat oven to 350° F

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

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

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


                                                               Rhubarb Bread

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

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

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

Preheat oven to 350° F

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

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

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

Buttermilk Rhubarb Muffin

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


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

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

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

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

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

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

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

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


You’ll find more rhubarb recipes in these posts:

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

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


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

Hints:

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


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


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


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


                                       Rhubarb Muffins

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

Cut into 1/4 inch pieces
1 Cup fresh rhubarb

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

Preheat oven to 400° F

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

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


                                       Rhubarb Muffins Delight

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

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

Preheat oven to 350° F

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

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

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

                                       Buttermilk Rhubarb Muffins

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

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

Preheat oven to 375° F

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

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

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


                                       Rhubarb Crumb Muffins

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

Cut into 1/4 inch pieces
1 Cup fresh rhubarb

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

Preheat oven to 375º F

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

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


                                       Rhubarb Crumble Muffin

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

Cut into 1/4 inch pieces
1 Cup fresh rhubarb

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

Preheat oven to 375º F

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


                                       Rhubarb Donut Muffins with Lemon Glaze

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

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

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

Preheat oven to 375° F

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

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

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


                                       Rhubarb Almond Muffins

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

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

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

Preheat oven to 375° F

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


                                       Rhubarb Muffins with Greek Yogurt

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

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

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

Preheat oven to 375° F

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

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

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


                                       Rhubarb Ruckus Muffins

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

Preheat oven to 350º F

Melt and slightly cool
1/2 Cup unsalted butter

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


                                       Strawberry Rhubarb Muffins

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

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

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

Preheat oven to 375° F

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

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

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.

Sour Cream Rhubarb Coffee Cake, Sour Cream Rhubarb Coffee Cake with Streusel Topping, Oatmeal Rhubarb Bars, Rhubarb Shortbread Bars and Lemon Rhubarb Loaf with Glaze

 

Goodness! the year 2025 is half over!
Winnipeg, as well as many other parts of the world, are having a hot, dry summer.
Well, we can handle the weather, whatever it is.

The Tariff War is still dragging on, and changing by the hour.
Well, we can handle that, too.
It’s not hard to do.
Actually it’s quite nice becoming more familiar with items our neighbouring provinces' produce.

We’re still boycotting American products, especially in our grocery stores.
I guess the produce orders were made before Trump came into office.
The fruit and vegetables look so sad, immediately marked down to half price.
They’re just sitting in their shipment boxes, ready to be sent to local food banks.

We’re focusing on Canadian produce.
Spring brought us rhubarb, along with all its various ways of being prepared.
During the past month you’ve probably gone through your old favourite recipes.
Here are a few new ones to try.

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

Frozen works, too, but allow the rhubarb to thaw. Drain well before using.


The ‘Buy Canadian / Avoid American’ lists of companies is here 

https://imturning60help.blogspot.com/2025/02/buy-canadian.html


We can handle this, too.

Elbows up and Happy Canada Day, Canada!!

Hints:
Have your eggs and butter at room temperature for a smooth batter.
Zest your lemon before juicing. Just saying.


About the Sour Cream Rhubarb Coffee Cakes…
They both have a moist, tender, buttery crumb.
The glaze is optional, but adds a certain something.


They can be served for breakfast, brunch or dessert.
Enjoy warm with coffee or tea, with a scoop of vanilla ice cream.
Strawberry ice cream would also be good, too.


About the Oatmeal Rhubarb Bars…
The old fashioned rolled oats adds to the texture of the bars, giving a bit of heft.
Quicker cooking oats will work, but you might want to add a bit more.

If you don’t have brown sugar you can use granulated.


About the Rhubarb Shortbread Bars…
For extra flavour, add 1–2 teaspoons of lemon zest, or extract, to the filling.

They can be wrapped tightly and frozen for up to 2 months.


About the Lemon Rhubarb Loaf with Glaze…
Store the cooled loaf, tightly wrapped, for up to 3 days at room temperature.
It will keep for up to 1 week in the refrigerator.
You could freeze it, unglazed, for up to 2 months. Just slice and wrap the slices.
Bring to room temperature before serving. Glaze and garnish after thawing.

Variations:
Add 1/2 Cup chopped fresh strawberries.
Add 1/2 teaspoon almond extract and top with slivered almonds before baking.
Use coconut milk in the glaze instead of lemon juice for a tropical touch.
Replace half of the flour for whole wheat flour for more fibre.


                                       Sour Cream Rhubarb Coffee Cake

Grease a 9 x 13 inch pan.

Cut into 1/2 inch pieces
2 Cups fresh rhubarb

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

Preheat oven to 350° F

Place in a large mixing bowl
1/2 Cup unsalted butter, softened
1 1/2 Cups granulated sugar
Beat together until light and fluffy.
Add in, one at a time
2 large eggs
Beat well to blend.
Stir in
1 teaspoon vanilla
1 Cup sour cream
Gradually add the flour mixture.
Mix just until combined.
Gently fold in the chopped rhubarb.
Pour mixture into the prepared pan and smooth the top.
Bake for 40 to 45 minutes, until golden and a toothpick comes out clean.

While the cake is still warm, place in a medium bowl
1/2 Cup confectioner’s sugar
1 to 2 Tablespoons milk or lemon juice
1/2 teaspoon vanilla extract
Whisk together
Drizzle over the top of the cake.
Let it cool 20 minutes before cutting.


                                       Sour Cream Rhubarb Coffee Cake with Streusel Topping

Lightly grease an 8 inch square baking pan.

For the topping:
Place in a small bowl
1/4 Cup flour
1/4 Cup brown sugar
1/2 teaspoon cinnamon
Combine, then add
1/4 Cup butter, cubed
Cut in until the mixture resembles coarse crumbs.
Set aside.

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

Combine in medium bowl
1 Cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt

Preheat oven to 350° F

Place in a large mixing bowl
1/2 Cup butter, softened
3/4 Cup granulated sugar
Beat together until light and fluffy.
Add in, one at a time
2 large eggs
Stir in
1 teaspoon vanilla
Alternating between the flour mixture and
1/2 Cup sour cream
Make 3 dry and 2 liquid additions.
Mix just until combined.
Gently fold in the chopped rhubarb.
Spread the cake batter evenly into the prepared baking pan.
Sprinkle the topping evenly over the batter.
Bake for 35 to 40 minutes, until golden and a toothpick comes out clean.
Let the cake cool in the pan for 10–15 minutes.
Transfer it to a wire rack.

Place in a small bowl
1/2 Cup confectioner’s sugar
1 to 2 teaspoons milk or lemon juice
Whisk together until smooth. Add more liquid if needed to reach your desired consistency.
Drizzle the glaze over the cooled cake.

                                       Oatmeal Rhubarb Bars

Lightly grease an 8 inch square baking pan.

Place in a large mixing bowl
1 1/2 Cups old fashioned rolled oats
1 1/4 Cups flour
3/4 Cup light brown sugar, packed
1/2 teaspoon baking soda
1/4 teaspoon salt
Combine.
Add
3/4 Cup cold unsalted butter, cut into small cubes
Cut the butter in until the mixture is crumbly.
Press about two-thirds of the oat mixture in the bottom of the pan to form the crust.
Reserve the remaining mixture for the topping.

Cut into 1/2 inch pieces
3 Cups fresh rhubarb

Place in a medium saucepan
the chopped rhubarb
1/2 Cup granulated sugar
2 Tablespoons cornstarch
1/2 teaspoon vanilla
1 Tablespoon water
Stirring frequently, cook over medium heat until the mixture is thickened and the rhubarb is just tender, about 6–8 minutes.

Preheat oven to 350° F

Spoon the rhubarb filling evenly over the crust.
Sprinkle the reserved oat mixture over the top to form a crumbly topping.
Bake in the preheated oven for 30–35 minutes, until the topping is golden brown.
Let cool completely in the pan before slicing into bars.
Serve as is or topped with whipped cream or ice cream.


                                       Rhubarb Shortbread Bars

Line a 9 × 13 inch baking dish with parchment paper, leaving overhang on two sides for easy removal.

Cut into 1/2 inch pieces
4 Cups fresh rhubarb

Place in a large bowl
The chopped rhubarb
1 1/2 Cups sugar
Set aside to draw out juices.

Preheat oven to 350° F

Place in a large mixing bowl
2 Cups flour

1/2 Cup granulated sugar
1/8 teaspoon salt
Combine, then add
1 Cup cold butter, cubed
Press half of the crust mixture into the bottom of the pan.
Bake for 15 to 20 minutes until lightly golden and firm to the touch.
Remove from oven.

While the crust is baking prepare the Rhubarb Filling
Add to the chopped rhubarb-sugar mixture
1/4 Cup cornstarch
1 teaspoon vanilla
1/4 teaspoon salt
3 large eggs, lightly beaten
Let the filling rest for 10 minutes to allow the cornstarch to absorb the liquid.

Pour the rhubarb filling over the warm shortbread base.
Top evenly with the remaining crust mixture crumbs.
Return the pan to the oven and bake for 30–35 minutes, until lightly golden.
The centre should be mostly firm.
Let it cool completely in the pan, for 1 to 2 hours.
Once cooled, lift the cake from the pan.
These firm up best after full cooling. Don’t cut too soon!
Dust with confectioner’s sugar (optional)
Slice into 12 to 16 bars.
Serve with a dollop of whipped cream or a scoop of ice cream.


                                       Lemon Rhubarb Loaf with Glaze

Grease a 9 × 5 inch loaf pan, or line it with parchment paper for easy removal.

Cut into 1/2 inch pieces
1 Cup fresh rhubarb

Place in a medium bowl
1 1/2 Cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt

Place in a large mixing bowl
2 large eggs, lightly beaten
1/2 Cup butter, melted and cooled
1 Cup sugar
1 teaspoon vanilla
3 Tablespoons lemon juice
Stir together until well combined.

Preheat oven to 350° F

Gradually add the dry ingredients into the wet ingredients.
Stir until just combined. Do not over mix.
Gently fold in the chopped rhubarb.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50 to 60 minutes, or until a toothpick inserted into the centre comes out clean.
If, after 40 minutes, the top is browning too quickly, cover it loosely with foil.
Let the loaf cool in the pan for 15 minutes, then remove and transfer to a wire rack.
While the loaf cools, prepare the glaze.

Place in a small bowl
1 Cup confectioner’s sugar
2–3 Tablespoons lemon juice (adjust for consistency, thin for a drizzle, thick for a frosting)
Mix until smooth.
Drizzle the glaze over the top or spread the frosting.
Garnish with
Zest of 1 lemon (optional)

Serve a slice warm with a pat of butter for breakfast or brunch.
For a dessert, serve as is or with ice cream or whipped cream.

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

 

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

No judgement. 

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

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

Happy Father’s Day!!


Hints:

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

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

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

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

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

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

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

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

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

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


                                                               German-Style Apple Pancakes

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

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

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

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

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


                                                               Potato Pancakes

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

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

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


                                                               Cucumber Salad

Thinly slice
1 peeled cucumber
1 medium to large tomato

Chop finely
2 thin slices onion

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


                                                               Potato Salad

Chop
1 medium red or yellow onion

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

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


                                                               Pork Schnitzel

Place in a shallow dish

1 large egg

1 Tablespoon vegetable oil

salt and pepper to taste
Beat to combine.

Place in another shallow dish

1/2 Cup bread crumbs
salt and pepper to taste

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

Dredge pounded chops in

1/4 Cup flour

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

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


                                                               Traditional Red Cabbage

Shred
red cabbage, enough to make 5 Cups

Thinly slice
green apples, enough to make 1 Cup

Place in a large pot

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

Stir in

1/3 Cup apple cider vinegar

3 Tablespoons water

Season with

2 1/4 teaspoons salt

1/4 teaspoon black pepper

1/4 teaspoon cloves

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

                                                               Quick Red Cabbage

Shred
red cabbage, enough to make 4 Cups

Thinly slice
1 large shallot

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

1/2 Cup chicken broth 

1/4 Cup apple cider vinegar 

2 Tablespoons brown sugar
1 teaspoon mustard

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


                                                               Rhubarb Platz

Grease an 8 inch square baking pan

For the crust:

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

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

For the filling:

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

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

Preheat oven to 400º F

For the crumb topping:

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

Pound Cake / Homemade Self-Rising Flour / Truvy’s Cuppa Cuppa Cuppa Cake, Regular and Reduced Sugar / Anna Sultana’s Peach Cake with Coconut Frosting / Dump Cake / Orange Marmalade Cake

 

Last Christmas I posted the recipe for Ma’s Pound Cake, and got a request for a pound cake recipe that uses self-rising flour.
Many moons ago I found such a recipe, along with the recipe for self-rising flour, and just like Ma, I made my own tweaks to the recipe.
Self-rising flour is not hard to make, and, if you don’t use it regularly, it’s much cheaper to make your own.

In the movie Steel Magnolias Dolly Parton played a hairdresser named Truvy.
She’s asked about one of her recipes, Cuppa Cuppa Cuppa Cake.
Truvy says, You don't need a recipe.  It's just a cuppa flour, a cuppa sugar, a cuppa fruit cocktail with the juice. Stir and bake in a hot oven until golden brown and bubbly.
Well, apologies to Truvy, but I found that self-rising flour, a cup of milk and a dash of salt added to the recipe, so I added them.
Suit yourself.


Back to the economy…
The holiday bills have been coming in and the food prices have been rising.
Now’s the time to rummage around in the kitchen and use those odd little things that were on sale or seemed like a good idea at the time.
You know - things like cake mixes, pie filling, marmalade, canned fruit, shredded coconut, heavy cream and cake flour.
These recipes will make use of them.
And they’re good and easy, too.


Hints:

About the Pound Cake…
To store, tightly wrap the cake in one layer of foil or two layers of plastic wrap, or place it in a heavy-duty freezer bag. It can be frozen up to one month.
When ready to serve remove it from the freezer and let thaw, wrapped, at room temperature overnight. Once thawed, remove the wrap and serve.

About the Peach Cake with Coconut Frosting… 
The liquid drained from the canned peaches can be added to fruit juices, such as apple and orange, refrigerated, and drunk.

The cake is best stored in the refrigerator.


About the Cuppa Cuppa Cuppa Cake…     
Serve with unsweetened whipped cream to cut the sweetness.
The cake itself is almost too sweet on its own. Ice cream would be sweetness overload.

Any reduced/no sugar added canned fruit can be used in the Reduced Sugar recipe: peaches, blackberries, etc.


About the Dump Cake… 
Chocolate cake mix does not work as well as Devil’s Food.
You can split the batter between two 8x8 pans and it will be baked in 30 minutes.

For a little extra something, you could chop 8 ounces cream cheese.
After pouring the batter into the baking pan randomly poke the cream cheese pieces deeply into the batter.
It will take an extra 15 minutes to bake.

Some cake / filling blends to try:
White cake mix with Peach filling
White cake mix with Raspberry filling

Devil’s Food cake mix and Cherry filling   
Devil’s Food cake mix and Raspberry filling

Yellow cake mix and Cherry filling      
Yellow cake mix with Blueberry filling (add 1 teaspoon lemon extract)
Yellow cake mix and Peach pie filling
Yellow cake mix and Apple filling
Yellow cake mix and Blackberry filling

Strawberry cake mix and Blueberry filling
Strawberry cake mix and Strawberry filling

Vanilla cake mix and Pineapple filling
Vanilla cake mix and Apple filling
Vanilla cake mix and Peach filling

Pineapple cake mix with Blueberry filling
Butter pecan cake mix and Apple filling
Spice cake mix and Apple filling (top with cinnamon sugar)

Lemon cake mix and Blueberry filling
Lemon cake mix and dry Key Lime filling mix (add 1/2 Cup buttermilk)

About the Orange Marmalade Cake… 
Instead of making a circle of marmalade on the inner part of the top before adding the frosting you could frost the entire cake top, then add the remaining marmalade as a garnish on top.                 


                       Pound Cake

Grease and flour 3  9x5 inch loaf pans or 1 large bundt pan

Sift together in a medium bowl
2 1/2 Cups flour
1/2 Cup self-rising flour
Set aside.

Place in a large mixer bowl
1/2 Cup unsalted butter, softened
1 Cup oil
2 1/2 Cups sugar
Beat until light and fluffy, about 6 to 10 minutes.

Preheat oven to 300º F

Add one at a time, making sure each is fully mixed in before adding another
5 large eggs
Reduce speed of mixer to low and, making 3 dry and 2 liquid additions, add flour mixture alternately with
1 Cup milk
Combine well but do not over mix.
Stir in
1 teaspoon vanilla
1 teaspoon almond extract

Pour the batter into the prepared pan(s).
Place in the preheated oven.
Bake in loaf pans for 30 minutes or in bundt pan for 1 1/2 hours.
A toothpick inserted into the centre should come out clean.
Remove from oven and place on a wire rack.
Allow to cool in the pan(s) for about 10 - 15 minutes.
Turn the cake(s) out onto a wire rack to cool completely.

                       Homemade Self-Rising Flour

Makes 1/2 Cup

Place in a small bowl
1/2 Cup flour
3/4 teaspoon baking powder
1/8 teaspoon salt
Whisk to combine and use as is for each half cup of self-rising flour in the recipe.


                       Truvy’s Cuppa Cuppa Cuppa Cake


Preheat oven to 350º F

Place in an 8 x 8 inch pan
1 Cup butter
Place in oven and let the butter melt in the pan.

While the butter is melting place in a medium bowl
1 Cup self-rising flour
1 Cup sugar
1 Cup fruit cocktail with juice (or any fruit you want to use)
1 Cup milk (optional) 
1/4 teaspoon salt (optional)
Stir together.
When butter is melted, remove pan from oven and pour fruit / flour mixture into the pan.
Bake for 45 minutes.
Cool and serve with unsweetened whipped cream.


                       Cuppa Cuppa Cuppa Cake Reduced Sugar

Preheat oven to 350º F

Place in an 8 x 8 inch pan
1/4 Cup butter
Place in oven and let the butter melt in the oven.

While the butter is melting place in a medium bowl
1 Cup self-rising flour 

1 Cup Splenda 

14 1/2 ounce can no sugar added fruit cocktail with juice
1 Cup milk
1/4 teaspoon salt (optional)
Stir together.
When butter is melted, remove pan from oven and pour fruit / flour mixture into the pan.
Bake for 35 to 40 minutes.
Cool and serve.


                       Anna Sultana’s Peach Cake with Coconut Frosting

Grease a 9 x 13 inch pan
Preheat oven to 350º F

Reserving liquid (see hints), place in a large bowl
1 large can peaches (sliced or halved)
Mash well and add
2 Cups flour
2 Cups sugar
2 teaspoons baking soda
Mix well, pour into prepared pan and spread evenly.
Bake 35 - 40 minutes.
Remove from oven and place on a wire rack.
Allow to cool for about 15 minutes.

Coconut Frosting

Place in a medium pot
3/4 Cup sugar
9 ounces evaporated milk
1/2 Cup butter or margarine
1 Cup coconut, shredded
Place over medium heat, bring to a boil and cook, stirring constantly, until it thickens.
Remove from heat and stir in
1 Cup nuts, such as chopped walnuts
Spread over cake.


                       Dump Cake

Grease a 9 x 13 inch pan

Preheat oven to 350º F

Place in a large bowl
3 large eggs
Beat well and add
1 box cake mix, any flavour (see hints)
1 can pie filling, any flavour (see hints)
Stir together until well mixed.
Pour into prepared pan.
Bake for 45 minutes and test with a toothpick for doneness.
Serve warm or allow to cool.

 

Orange Marmalade Cake

Grease 2 round 9" cake pans
Chill a medium mixer bowl and beaters

Sift together into a medium bowl
3 Cups cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Set aside.

Place in a large mixer bowl
1 Cup butter, softened
Beat until smooth.
Add, 1/2 Cup at a time
2 Cups sugar
Beat until light and fluffy.

Preheat oven to 325º F

Add one at a time, making sure each is fully mixed in before adding another
3 large eggs
1 teaspoon orange extract
1 1/2 teaspoons vanilla
Reduce speed of mixer to low and, making 3 dry and 2 liquid additions, add flour mixture alternately with
1 Cup buttermilk, room temperature
Combine well but do not over mix.
Pour the batter into the prepared pans and tap to remove air bubbles.
Place pans in the preheated oven.
Bake for 35 - 40 minutes. A toothpick inserted into the centre should come out clean.
Remove from oven and place on a wire rack.
Allow to cool in the pans for 20 minutes.
Turn the layers out, placing the first layer upside down on a cake platter, and the second, right side up, on a plate.

For the orange syrup place in a small pot
1 Cup orange juice
1/4 Cup sugar
Stir together over medium heat until sugar is dissolved.
Using a toothpick, poke holes in each layer, then spoon syrup over each layer allowing it to be completely absorbed before adding more.
Cool completely.

For the filling place in a small pot
12 ounces orange marmalade
Heat until just melted, then let cool 5 minutes.
Spread 2/3 of marmalade over the first layer. Smooth to make an even layer.
Place the second layer, right side up, over the top of the marmalade.
Spread the remaining marmalade on the cake, leaving a 1 1/4 " border around the top.

For the frosting place in the chilled medium mixer bowl
3/4 Cup heavy cream, chilled
3 Tablespoons sugar
Beat until the cream forms stiff peaks.
Gradually fold in
3/4 Cup sour cream, chilled (regular, fat free or low fat)
Stir until the mixture is of a spreading consistency.
Spread on sides and rim of top of cake.
Chill for at least 2 hours - 24 hours is better - before serving.

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

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

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

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

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

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


Hints:



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

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

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


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

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


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

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

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




About the Potato Bread…

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

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

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




                       
                        Kuchen Cookies



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

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

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

For Batter:
Sift together into a medium bowl

3 Cups flour

1 teaspoon salt
1 Tablespoon baking powder

Combine in a measuring cup
1 Cup milk
1 teaspoon vanilla

Place in a large bowl

1/3 Cup butter or margarine, softened

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

Preheat oven 350º F

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

                        Pumpkin Cookies

Makes about 4 dozen cookies  

Grease 4 cookie sheets                

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

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

Preheat oven to 375º F  

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


                        Pumpkin Ginger Muffins


Line 12 muffin cups with paper liners

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

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

Preheat oven to 350º F  

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





                        Potato Bread


Grease three loaf pans     

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

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

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

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

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

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


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

I now believe in ghosts.

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

You'd think I'd know better.

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

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

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


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

But Ma did.

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

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

Then, last night, I had the dream again.

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

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

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


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

Anna Sultana’s Peach Kuchen, Cabbage Soup and Pretzels / Henderson Has Scored For Canada

Fifty years ago today Team Canada played hockey against the Russians in the 1972 Summit Series.
Heading into the final game in Moscow the series was tied.
Paul Henderson scored in the final seconds to give Canada the victory.
Yes! Canada beat Russia!

Well, now we’re living in the late Covid-19 world, dealing with supply problems and record breaking inflation. We can handle it.
Henderson beat Russia and we can beat high prices.

While we’re strolling down memory lane, soft pretzels were a cheap snack fifty years ago.
In New York, during the 60s, we could buy them for a dime.
When we left in 1972 they were going for a quarter.
Now? Fuhgettaboutit! They cost as much as a cake.
Why pay that price when you can make your own?

One rule for lowering grocery prices is to buy what is in season and, if possible, local.
Kuchen is a German cake that is like a blend of cake and pie.
It’s easy to make and uses whatever you can find, or have in your cabinets or freezer.

Another easy, cheap recipe is Cabbage Soup.
Perfect for using what’s available during Autumn.

Here are a few of the recipes Ma learned from her friends.
Back in the 60s dimes had real value.
Ma figured why buy when I can make at home.


Fight on!!


Hints:

About the Kuchen…
This recipe also works with a pound of fresh plums, apricots or nectarines halved and pitted.
Place the rounded sides up on the cake batter.
You can also use a pound of cored and sliced fresh pears or apples.
If you don’t have fresh fruit you can use frozen cherries or berries.
All you need is 1 1/2 cups of fruit.

About the Soup…
The can sizes are approximations.
A bit more or less won’t affect the soup.
Same for the vegetables.
Frozen vegetables were on sale? Use them.
Use the recipe as a guide and adjust for what you have or is on sale.

Leftover soup can be stored in the refrigerator for several days.

About the Pretzels…
Yeast is cheaper in the tin. It’s worth it.

Pretzels are a type of bread, and, like any bread, can be topped with whatever you want.
Don’t like - or have - coarse salt? Make a sweet pretzel.
Combine 3 Tablespoons sugar and 1/4 teaspoon of cinnamon.
After brushing the raw pretzel with hot water sprinkle with cinnamon sugar.
Bake and butter, same as the salt pretzels.

Want to make a meal out your pretzel?
After brushing the raw pretzel with hot water spread with tomato paste or pesto.
Bake and butter, then sprinkle with grated Parmesan cheese while still hot.
A slice of mozzarella cheese would be nice, too.





                        Peach Kuchen

Have on hand an 8-inch square baking pan or a 10-inch pie plate

Place in a large bowl
1 Cup sugar
1/2 Cup butter or margarine, softened
Cream together.

Sift together into a medium bowl
1 1/4 Cups flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
Add to the butter mixture and blend well.
Scoop out 1/3 cup of the mixture and set aside.

Drain
1 16-ounce can sliced peaches

Preheat oven to 375º F

Press remaining mixture into bottom of the pan or plate and about 1 inch up the sides.
Arrange peach slices in a single layer on batter.
Sprinkle with reserved crumb mixture.
Bake for 15 minutes.

While the cake is baking place in a small bowl
1 egg
Beat well and stir in
1 Cup light cream
Remove the cake from the over and pour the cream mixture over the fruit.
Bake for another 30 minutes.
Allow the cake to cool before serving so that the custard will set.


                        Cabbage Soup

Chop
5 carrots
3 onions
1 large head cabbage
10 stalks celery
2 green bell peppers

Place in a large pot
the chopped vegetables
2 (16 ounce) cans whole peeled tomatoes, with liquid
1 (15 ounce) can cut green beans, drained
Stir in
1 (1 ounce) envelope dry onion soup mix
8 Cups tomato juice
1 (14 ounce) can beef broth
Add enough water to cover the vegetables.
Simmer until the vegetables are tender.
Season to taste and serve hot.


                        Pretzels

Pour into a large bowl
1 1/4 Cups warm (105° to 115°F) water
Sprinkle over the water
2 1/4 teaspoons (1 packet) active dry yeast
Stir and set aside for 5 minutes.

Stir in
1 Tablespoon light brown sugar
1 1/2 teaspoons salt
2 Cups flour
Beat with a wooden spoon for 3 minutes.
Set aside for 5 minutes.

Stir in, 1/3 Cup at a time
1 1/3 to 1 2/3 Cups all-purpose flour
Add enough flour to make a firm dough.
Turn the dough out onto a floured work surface and knead for 6 to 7 minutes, until it is smooth and elastic.

Oil a large bowl.
Place the dough in the bowl and rotate it to coat the entire surface.
Cover the bowl with a towel and set aside in a warm, draft-free spot until the dough is doubled in bulk, about 45 to 60 minutes.

Place oven rack in centre of oven.
Preheat the oven to 425° F

Lightly grease 2 large baking sheets with shortening or oil.

Punch down the dough and turn it out onto a lightly floured work surface.
Knead for 2 minutes.
Divide the dough in half and put one half in the bowl and cover it.
Divide the remaining half into 6 equal pieces.
Shape into balls and let rest for 2 to 3 minutes.
Roll a ball of dough to make a rope 15 inches long.
Shape the rope into a large horseshoe, with the ends pointed away.
Take the first end and attach it near the centre of the bottom of the horseshoe.
Overlap the second end, forming into a pretzel shape.
Place the pretzel on the baking sheet.
Repeat for the other 5 dough balls, leaving space between them on the baking sheet.

Combine in a small bowl
1/4 Cup hot water
1 teaspoon sugar
Stir to blend well.
Lightly brush sugar water on the pretzels.
Sprinkle with coarse salt, if desired.
Let rest for 10 minutes.
Bake for 10 to 14 minutes, or until golden brown.

While the pretzels are baking melt
3 to 4 tablespoons unsalted butter or margarine

Briefly knead the remaining dough and divide into 6 balls.
Shape into 6 pretzels and place them on the second baking sheet.

Remove the first batch from the oven and place on a cooling rack.
Immediately brush with the melted butter or margarine.

Bake the second batch and brush with butter as you did the first.
Serve warm.

                                                       ~~~
Canadians have been remembering what they were doing fifty years ago.
On September 28, 2012 I posted about what we did that day.
Not as history making as what Paul Henderson did, but major for us!

A few days ago I posted about how plans don't always work.
Well, sometimes not having a plan is the best plan.
I mean, sometimes there are greater forces at work.
We just sort of go along for the ride.
And it works out even better.

We had crossed the border into Canada the last day of June.
By July 18 we were in White Rock.
Our trailer was set up in a nice shady spot.
To make room in the trailer, we threw anything we could into the car's trunk.
Blankets, clothing, a coffee pot, etc.
Our car's trunk and the back seat were our storage units on wheels.

We didn't know what Canada would be like.
So we lived as tourists for a while.
Saw all the sights.
We became very used to the nice four lane highway from Vancouver to White Rock.

Our fellow campers at Hiawatha Trailer Park were friendly.
They were retired folks, snowbirds, and expert campers.
They lived by Marjorie Main's code in The Long, Long Trailer:
I'd like to know what a trailerite is good for if not to help another trailerite.

We joined the local Catholic church.
Father Leo was from the states.
We talked about life there, what we had studied.
Just the usual small talk.
Father Leo knew a local newspaper publisher who needed a fellow with Paul's skills.
By the end of August Paul had a job.

We decided to get our papers in order.
We chose a Thursday to go to the customs station.
Thursday was the day Paul had a later shift at the paper.
The paper was put to bed on a Wednesday, which always was a late night.

Mr. Hastings, Paul's new boss, had written a letter in which he said that Paul was one of the few people in Canada who could operate this certain kind of typesetting machine.
As no one had had the job before Paul, that sounded about right.

At that time Canadian immigration was on the point system.
Like passing a Math test.
At immigration, Mr. McGrath told us to cross the border to get our extra 10 points.
We drove to the border, and there wasn't a line-up.
The young U.S. customs agent took a quick glance at our trunk, and said, Oh, you must've been camping, right?
We said yes.
   
We had a coffee in Blaine, Washington, then drove back for our interview.
Mr. McGrath had a small TV in his office, which he turned off.
After a couple of questions, we were done.
We were allowed to stay in Canada!
 
We were sent out to the customs agent.
He was watching a small black and white TV.
He turned and asked what we'd brought across the border.
He was annoyed that we hadn't brought our trailer with us.
But he seemed distracted.
Handing us a piece of paper, he said, Make a list of what you've brought.
He then went back to watching the TV.
We wrote a list of all of our possessions.
It was a short list.

After we handed the list to the agent we drove back to White Rock.
We went to a coffee shop to get our bearings.
Everyone there was also watching TV.

By now we'd figured that folks were watching a hockey game.
There was much cheering.
But we were oblivious to the event.
When Paul went to work he found out what had everyone so excited.

On September 28 Team Canada hockey team had played against the Russians.
It was the 1972 Summit Series.
It was a historic game.
Paul Henderson had scored the 6-5 goal at 19:26 of the final period.
Some compared the excitement to the celebrations at the end of World War II.

Here's a shot... Henderson makes a wild stab for it, and falls...
here's another shot... right in front...
They score!  Henderson Has Scored For Canada!

Almost any Canadian who is old enough can tell you exactly what he or she
was doing on September 28, 1972.
Well, I know we can.

Paul had been told he couldn't work for pay without a work permit.
After a month the permit arrived and Paul received all his back pay.


Like I said, sometimes not having a plan is the best plan.
Paul later worked at Carolina Publications.
There he worked with Mr. McGrath's nephew Rick.
Rick worked as a reporter at The Richmond Review.
The Richmond Review was Carolina Publications main account.

On the 1972 Team Canada hockey team was Fran Huck.
Six years later Paul was working with Fran's ex-wife Barbara at The Winnipeg Free Press.

Coincidences or what?

Sometimes there are greater forces at work.
We just sort of go along for the ride.
And it works out even better than we could have planned.