Anna Sultana’s Cannoli Cookies, Christmas Ricotta Cookies, Italian Ricotta Cookies, Lemon Ricotta Cookies, Iced Lemon Ricotta Cookies, Orange Ricotta Cookies, Christmas Cookies / Muriel’s Family Christmas Dinner by Margaret Ullrich

Happy New Year!

Traditionally this is a time for family and friends to gather.
And some folks think it’s just dandy to drop in, uninvited and unexpected.
Well.. you were well brought up and you know what’s expected of you as a host.
You have to smile and they have to be fed.


Cookies are always handy to have on hand for these surprise guests.
Cookies are just a bit of food. Just enough, in keeping with the situation.
Like what should they have expected when they didn’t give you any warning?
A complete dinner, from soup to nuts?


Cookies are also fine after a dinner with invited family and friends.
A slice of cake, especially fruitcake, can seem a bit overwhelming after a big meal, but there’s always room for a cookie, or two.


Ricotta cookies fresh from the oven can also be used as shortcake.
In the summer, Ma didn’t ice the cookies, but topped them with sweetened mashed berries and a bit of whipped cream.
For the aunts and uncles she’d add a dash of booze to the fruit and serve them from a different tray.
Yeah, we grabbed a few.

Hints:
For a smooth texture, make sure your ricotta is well-drained in a cheesecloth lined strainer, for at least an hour, and at room temperature before using.


About the Cannoli Cookies…
Save a few chocolate chips and pistachios to press into the tops before baking.


About the Christmas Ricotta Cookies…
These cookies are light, incredibly moist, and stay soft for days.
Use vanilla instead of almond extract for a traditional flavour.
You can add lemon or orange zest to the dough or glaze for extra flavour.
To keep the cookies from spreading, chill the dough for an hour before baking.

Store cookies in an airtight container for 4 to 5 days.
Freeze frosted cookies in layers with parchment between layers up to 3 months.
Let them thaw at room temp before serving.

You can make the dough, chill it overnight, and bake the next day.
Or scoop the dough into balls and freeze them.
Bake straight from frozen with a minute or two added to the baking time.


About the Christmas Cookies…
You can use 1 1/2 teaspoons vanilla, or 1 teaspoon vanilla and 1/2 teaspoon almond extract.

               Cannoli Cookies

Preheat oven to 350° F
Line 3 baking sheets with parchment paper.

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

Place in a large mixer bowl
1/2 Cup unsalted butter, softened
3/4 Cup sugar
Cream for 3 to 4 minutes, until light and fluffy.
Add, one at a time
2 large eggs, at room temperature
Add
1 Cup whole milk ricotta cheese
2 teaspoons vanilla
1 Tablespoon orange zest
Mix just until combined.
Mixing on low speed, gradually add the dry ingredients, mixing just until combined.
With a spatula gently fold in
3/4 Cup mini chocolate chips
1/2 Cup shelled pistachios, chopped
Scoop tablespoon-sized mounds onto the sheet, spacing 2 inches apart.
Bake 12 to 14 minutes, until the edges are lightly golden. Centres should look just underdone.
Cool 5 minutes on sheet, then transfer to a wire rack.

For the chocolate drizzle
Place in a small microwaveable bowl
1/2 Cup dark chocolate chips
Melt and stir until smooth.
Drizzle cookies with melted chocolate.

Dust with
confectioner’s sugar
Top with
chopped pistachios (optional)

About 30 cookies


                                                              Christmas Ricotta Cookies

Preheat oven to 350° F
Line 4 baking sheets with parchment paper.

Place in a medium bowl
4 Cups flour
1 teaspoon salt
1 teaspoon baking soda
Whisk together.

Place in a large mixer bowl
1 Cup butter, softened
2 Cups sugar
Cream until light and fluffy.
Add, one at a time
3 large eggs, at room temperature
Add
15 ounces ricotta cheese
2 teaspoons vanilla (or almond extract)
Mixing on low speed, gradually add the dry ingredients.
Scoop tablespoon-sized mounds onto the sheet, spacing 2 inches apart.
Bake 12 to 15 minutes until edges are golden.
Cool on wire racks.

For the frosting
Place in a medium mixer bowl
1/4 Cup butter, softened
3 to 4 Cups confectioners’ sugar
1/2 teaspoon vanilla
3 to 4 Tablespoon 2% milk
Mix until spreadable.
Frost cooled cookies.
Decorate with Christmas sprinkles immediately and let the frosting set before storing.


                                                              Italian Ricotta Cookies

Preheat oven to 350° F
Line 2 baking sheets with parchment paper.

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

Place in a large mixer bowl
1/2 Cup unsalted butter, softened
1 Cup sugar
Cream until light and fluffy.
Beat in
1 large egg, at room temperature
Add
8 ounces ricotta cheese
2 Tablespoons vanilla
1/2 teaspoon almond extract (optional)
Beat until the mixture is smooth and well combined.
Mixing on low speed, gradually add the dry ingredients until a soft dough forms.
Scoop tablespoon-sized mounds onto the sheet, spacing 2 inches apart.
Bake for 10 to 12 minutes, or until the edges are lightly golden.
Cool the cookies on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

For the frosting
Place in a small bowl
2 Cups confectioner’s sugar
3 Tablespoons whole milk
1 teaspoon vanilla extract
Mix until smooth. Add more milk if needed.
Dip the cooled cookies in the frosting.
Decorate with Christmas sprinkles immediately and let the frosting set before storing.

About 24 cookies

               Lemon Ricotta Cookies

Preheat oven to 350° F
Line 4 baking sheets with parchment paper.

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

Place in a large mixer bowl
1/2 Cup unsalted butter, softened
1 Cup sugar
Cream until light and fluffy.
Add
1 large egg, at room temperature
3/4 Cup ricotta cheese
Zest of 1 lemon
2 Tablespoons lemon juice
1/2 teaspoon vanilla
Beat until smooth and creamy.
Mixing on low speed, gradually add the dry ingredients, mixing just until combined.
Cover the bowl and chill dough in the fridge for 30 minutes.
Scoop and roll dough into golf ball-sized rounds, then roll each in
1/2 Cup confectioner’s sugar, sifted
Place on baking sheet 2 inches apart and bake 12 to 15 minutes, until tops begin to crack.
Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Dust with confectioner’s sugar (optional)

About 42 cookies


                                                              Iced Lemon Ricotta Cookies

Preheat oven to 350° F
Line 2 baking sheets with parchment paper.

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

Place in a large mixer bowl
2 Cups sugar
8 ounces unsalted butter, room temperature
Cream until light and fluffy.
Add, one at a time
2 large eggs, at room temperature
Stir in
16 ounces full-fat ricotta cheese
1 1/2 Tablespoons vanilla
Beat until smooth and creamy.
Mixing on low speed, gradually add the dry ingredients just until combined.
Scoop tablespoon-sized mounds onto the sheet, spacing 2 inches apart. Gently smooth the tops with your fingers.
Bake for 10 to 12 minutes, or until just lightly golden at the edges.
Remove from oven and let cool completely on the sheets.

For the lemon glaze
Place in a small bowl
2 Cups confectioner’s sugar
Zest of 1 large lemon (about 1 1/2 Tablespoons)
Juice of 1 lemon
3 Tablespoons lemon juice or water
Mix until smooth. Add more liquid if needed.
Dip the tops of each cooled cookie and let the glaze set.

About 20 cookies

                 Orange Ricotta Cookies

Preheat oven to 350° F
Line 2 baking sheets with parchment paper.

Place in a medium bowl
1 3/4 Cups flour
1 teaspoon baking powder
1/4 teaspoon salt
                                                               Whisk together.

Place in a large mixer bowl
1/2 Cup + 3 Tablespoons ricotta cheese, at room temperature
1/2 Cup + 1 Tablespoon sugar
2 Tablespoon unsalted butter, softened
Beat until smooth and creamy.
Add
1 large egg, at room temperature
1/2 teaspoon vanilla
1 Tablespoon orange zest
Mix until combined.
Gradually add dry ingredients, mixing just until combined.
Cover and chill dough for at least 1 hour.

Scoop tablespoon-sized mounds onto the sheet, spacing 2 inches apart.
Bake for 12 to 14 minutes, or until bottoms are lightly golden.
Let cool on the sheets for 3 minutes, then transfer to a rack to cool completely.
Glaze or frost, then decorate with Christmas sprinkles immediately.
Let topping set before storing.

For the orange glaze
Place in a small bowl
1 Cup confectioner’s sugar
1 1/2 to 3 teaspoons heavy cream or whole milk
1 1/2 to 3 teaspoons orange juice
Mix until smooth. Add more liquid if needed.

For the cream cheese frosting
Place in a small bowl
1/2 cup cream cheese, softened
2 Tablespoons butter
1 1/4 Cups confectioner’s sugar
1/2 teaspoon vanilla
Mix until smooth.

About 22 cookies

             Christmas Cookies




Preheat oven to 350° F 

Line 2 baking sheets with parchment paper.



Place in a medium bowl

3 Cups flour

1 Tablespoon baking powder

1/2 teaspoon salt

Whisk together.          

 

Place in a large mixer bowl
1 Cup unsalted butter, room temperature
1/2 Cup sugar
Beat until smooth and creamy.
Add
3 large eggs, room temperature
1/2 teaspoon almond or anise extract
Mix until combined.
Mixing on low speed, gradually add the dry ingredients until a soft dough forms.
Cover and chill dough for at least 1 hour.

Scoop tablespoon-sized mounds onto the sheet, spacing 2 inches apart.   
Bake for 9 to 11 minutes, or until bottoms are lightly golden.
Let cool on the sheet for 3 minutes, then transfer to a rack to cool completely.                                                               
                                                                        
For the glaze
Place in a small bowl
2 Cups confectioner’s sugar
1/4 Cup whole milk
1/4 teaspoon almond or anise extract
Mix until smooth.
Dip the tops of cooled cookies.
Decorate with Christmas sprinkles immediately and let the glaze set before storing.

About 24 cookies

                    ~~~

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.

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.

Anna Sultana’s Lemon Blueberry Muffins and Fried Green Tomatoes

Happy October first!
COVID-19 has been with us for over six months.
It’s been a half year like no other.

But some things have stayed the same, such as tonight’s Full Harvest Moon.
It got its name because the Autumn Equinox happened on September 22nd.
The full Moon that comes nearest to the equinox is the one called the Harvest Moon, and it can occur in either September or October.
The full moon rises above the horizon around sunset, about 30 minutes later each night.
This extra light gave farmers extra time for harvesting, giving it the name Harvest Moon.

Here in Manitoba we’re also at risk of getting more frosty nights.
I harvested the tomatoes that were still on the vine.
Some were ripe, but most weren’t.
No problem - I’ll just make some Fried Green Tomatoes.


Last April I posted the recipe for Anna Sultana's Lemon Cranberry Muffins.
They’re delicious, but since we’ll be having cranberries as a side dish with a holiday meal - or two - it’s time to make muffins with blueberries.

Stay safe and well!

Hints:

You don’t have baking powder? Save yourself a trip and make your own.
Cream of tartar combined with baking soda is an excellent baking powder substitute.
For 4 teaspoons baking powder:
Combine 1 teaspoon baking soda with 2 1/2 teaspoons cream of tartar.
To make it shelf-stable add 1 teaspoon of cornstarch to the mixture.

These muffins, unglazed, also freeze well.


                        Lemon Cranberry Muffins

Line 24 muffin cups with paper muffin liners, or grease them

Melt
1/2 Cup butter
Set aside and allow to cool slightly.

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

Place in a medium bowl
1 1/2 Cups frozen blueberries
Coat the berries with
1/4 Cup flour

Place in a larger mixer bowl
1 1/3  Cups sugar
1 1/4 Cups milk
1 Cup sour cream
the melted butter
2 large eggs
1 teaspoon lemon extract
Beat with an electric mixer on low speed until blended.
Fold in the flour mixture until batter is just moistened.
Fold in the coated blueberries
Stir just enough to blend. Do not over mix.

Preheat oven to 350º F
Fill the prepared muffin cups 3/4 full.
Bake in preheated oven 30 minutes, or until golden brown.
A toothpick inserted into a muffin should come out clean.
Cool for 10 minutes before removing from the pan to a wire rack.

If you want to dress up your muffins you can makes this lemon glaze:
Combine in a small bowl
1 Cup confectioners’ sugar
2 Tablespoons lemon juice
Stir until smooth.
Place the muffins on a plate and drizzle with the glaze.

                                  ~~~
                        Fried Green Tomatoes

Combine in a shallow bowl
1/2 cup flour
salt and pepper to taste

Slice 1/2-inch thick
4 to 6 firm green tomatoes

Place in a skillet
1/2 cup vegetable oil or shortening
Heat over medium high heat.

Dip tomato slices in flour and place in hot skillet.
Brown tomato slices thoroughly on both sides.
When tomatoes are finished, add to the skillet
1/2 cup milk
Stir to make a gravy.

Pour gravy over tomatoes and serve as a side dish.

Anna Sultana's Lemon Loaf

This has been a dreary winter for all of us here in Winnipeg, Manitoba.

Here’s how our weather usually works: 

Our normal winters are packed with short days filled with lots of sun.
But along with the sunshine we get temperatures that can go as low as -40º C.
Don't do any math... at -40º it doesn't matter if it's -40ºC or -40ºF. 
It's the same freaking cold. Really.

When we have overcast skies the temperatures are milder, but it can be depressing and disorienting.
Quite the choice.
I mean, if we'd wanted cloudy, damp weather we'd have moved to Vancouver.

It was cloudy on Groundhog Day, so we’ll have Spring in another month or so.

If we don't get another blizzard in April, as we had in 1997.
Yep, we had a record-setting blizzard, followed by the flood of the century.

Life's never dull on the prairies.

Everyone will be having a new moon tomorrow, so the sky will be really dark at night.

I don’t know about you, but I could use a bit of sunshine right now.

I really need to make something with lemon.

I've heard that the Lemon Loaf is really popular at Starbucks.

This recipe isn’t exactly like theirs.

It doesn’t have Mono And Diglycerides, Modified Cellulose, Xanthan Gum, Soy Lecithin, Guar Gum, Propylene Glycol, Sodium Citrate or Glucose.

It just has ingredients you probably have in your kitchen.

This recipe makes a nice moist loaf that keeps well for several days in a cake keeper.

It won't last long, so making two is a good idea.

Hints:

If you don’t have lemon zest you can use 2 Tablespoons lemon extract.

Want something a bit different? 
Add 1/4 Cup poppy seeds or dried cranberries. Blueberries are also nice.

You can put a strip of parchment paper in the bottom of the pans, leaving a bit hanging out, to take the loaves out more easily.

If you want a more lemony and lighter glaze for one loaf, try:

1 Cup confectioners' sugar

3 Tablespoons lemon juice, more or less, for spreading consistency
1 teaspoon lemon extract (optional)

If you don’t like glazes you can halve the recipe or not use it.

If you love glaze make a bit extra and spread it on a slice’s cut surface to make a moist and lemony open-face sandwich. 

The loaves will keep in an airtight container at room temperature for up to 5 days.
Unglazed and well-wrapped, the loaves keep in the freezer for up to 6 months.

Don’t store these loaves in the fridge. That will dry them out.

                        Lemon Loaf (2 Loaves)

                        

The loaves

Grease and flour two 9 x 5-inch glass loaf pans

Place in a bowl

6 large eggs

Allow to warm to room temperature.

Place in a large bowl 

3 Cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

Combine and set aside.

Place in a large mixer bowl

the warmed large eggs

2 Cups sugar

4 Tablespoons unsalted butter, softened

2 teaspoons vanilla extract

Mix on low until combined. 

While the mixer is running, slowly add

2/3 Cup lemon juice
4 teaspoons lemon extract

Preheat oven to 325º F

Add the wet ingredients to the dry ingredients and stir until smooth. 

Add

1 Cup canola oil

zest of two lemons 

Stir until completely mixed.

Pour the batter into the two prepared loaf pans.

Bake for 55 minutes.

A toothpick inserted into the centre of the loaves should come out with just a few moist crumbs but no batter attached.

Remove the pans from the oven and place on wire cooling racks. 

Cool for at least 30 minutes. A few hours is better.

The Glaze

Place in a medium bowl 

1 Cup confectioners’ sugar

2 Tablespoons whole milk 

1/2 teaspoon lemon extract

Mix together until smooth.

When the loaves have cooled completely, remove from pans and place one on a platter.

Drizzle glaze over the loaf.

When the glaze has set, slice and serve. 

Holiday Baking by Margaret Ullrich / Santa Lucia Recipes

Along with being a co-host for the CKUW radio show ‘2000 & Counting’ from 1999 to 2007, I wrote stories and essays, which I then read live on air.

I also wrote this about the joys of holiday baking….

My parents and I immigrated to New York in 1950. A few years later, when I was in school, I asked why we didn't have anything pretty to eat for Christmas. My Ma told me that in Malta, Christmas was a religious celebration. The focus was on God becoming man, not on cookies. 

Maltese desserts are simple - fresh fruit and cheese with an occasional cookie. One Maltese cookie, the biskuttini tar rahal, could be described as hardened library paste with a hint of lemon and a dash of royal icing. A variation on the biskuttini cuts the sugar by half and replaces the royal icing with a sprinkling of sesame seeds.  

Both cookies are wonderful teething rings.  

Another favourite is the anise biscotti. The big thrill with a biscotti is seeing how much milk it can suck up before breaking in half and falling into your glass.  

It's like eating the sinking Titanic.  

For the holidays, we borrow from the Sicilians and make kannoli tar-rikotta or a qassata.  

How lame is that?  

I knew my German classmates ended their meals with more oomph. Our parish, St. Fidelis, was a cookie heaven. The most amazing homemade cookies were brought to every church and school function by my friends' Moms. They were rich and gorgeous - the cookies, I mean. They were loaded with spices, fruits, nuts and jams, and were covered with thick layers of frosting and all sorts of sprinkles.  

When my Ma saw the competition she admitted defeat and took over the job of bringing coffee. I was free to eat whatever caught my eye. While I gushed, my friends' Moms all beamed. My friends thought I was nuttier than the cookies.  

My husband is a third generation American - half Swedish and half German. Okay, I was marrying into the Cookie Big Leagues. I thought, along with the change of name, I'd return from my honeymoon a changed woman able to make cookies with a capital ‘C’. To paraphrase the biblical story of Ruth, I believed, "What thou eatest, I will eat... thy cookies shall be my cookies..."

Well, you get the picture.  Thanks to the movie The Sound of Music, I just knew we'd celebrate Christmas a la von Trapp: sitting beneath a huge, glowing tree, 

singing Edelweiss and munching beautiful cookies, my favorite things. Ethnic things.

The ethnic bit nearly ended my marriage.

There's an old German saying: That which really tastes oft us trouble makes. 

Now, there's truth in advertising. Clear as a bell, they were warning me to not even go there. If I'd had half a brain I'd have just thrown in the mixing bowl and placed a huge order at the local German bakery for a deluxe assorted cookie platter, with some stollen on the side. 

Nope, I didn't take the hint. I studied every German and Swedish cookbook I could find. The biggest surprise was that there were other days that had to be celebrated. Okay, I thought, practice makes perfect. Maybe it's like opening a Broadway show in Boston. I learned about their holiday customs.  

The first Advent biggie was December 6. St. Nicholas' Day. That called for small presents in Paul's shoes and some hot chocolate and buns for breakfast. No problem. The morning went without a hitch.  

Huzzah!! One day I'd bake cookies that looked like jewels!  

I spent more nights baking instead of sleeping. My next goal was an authentic Swedish Saint Lucia Day for our first December 13. 

Maybe the lack of sleep was affecting my mind.  

According to one big fat book, a good Swedish wife got up at four a.m. to start tossing her cookies. God forbid any sunlight should shine on the dough or disaster would befall the household. Every hefty housefrau hoped a crescent moon was hovering on the horizon to bring good luck to the baking.  

No kidding. Without that sliver of light she could get killed, stumbling around in the dark like that. I really thought that if I followed the customs, my baking would get better. I got up at four a.m. and baked. Okay, I cheated. I used electric lights.  

Then I ran into a slight problem. According to tradition, saffron buns and coffee were served between three and four a.m. by the eldest daughter, who was dressed as the Lucia Queen. We didn't have children and I couldn't borrow a neighbour's kid for that ungodly hour. I had to make some changes in the sacred customs. I, as an eldest daughter, became the first Maltese Lucia Queen. Ever.

I stitched up a long white robe and tied shining red balls to our Advent wreath. I memorized the traditional poem. Then, when I saw how much saffron cost, I made another teeny change. I made cinnamon buns. What harm could it do?

The days flew. Finally, it was December 13, 3:45 a.m. Show Time! 

I was clad in white, balancing an advent wreath with bouncing red balls and gleaming white candles upon my head. I was a glowing, flaming cherries jubilee, clutching a tray laden with coffee and cinnamon buns and walking ever so slowly to our bed.  

Hovering over Paul, I chanted: "Night goes with silent steps..."

Hmmph... No answer. He was snoring. No Swedish genes were making him wake up to behold his Lucia Queen.  

Well, after all that work, this Lucia Queen required an audience.

Creating my own liturgy, I ad libbed. "Wake up, Paul."

Still no answer. 

I set the tray down, gave him a push and repeated: "Night goes with silent steps... Damn it, wake up."

He snorted, turned and faced me. It took him a while to focus. 

Okay, finally, I, the Lucia Queen, was getting the respect I deserved.  

I went back to chanting, my voice building to an impressive boom.

"Night goes with silent steps round house and cottage.

O'er earth that sun forgot, Dark shadows linger.      

Then on our threshold stands white clad in candlelight,

Santa Lucia, Santa Lucia."

He looked. He blinked. He screamed.

He said something that no one should ever say to a Lucia Queen.

I blamed the cinnamon. Maybe the Swedish mojo just doesn't work with cinnamon.

Look, if my Ma can blame religion, I can blame spices. 

In keeping with the Santa Lucia theme, here are some traditional recipes. 

Happy Holiday Baking!

Cardamom / Sugar & Spice Christmas Blend

Swedish Cardamom Wreath for Saint Lucia Day 

Anna Sultana's Santa Lucia Cookies

Anna Sultana's Cinnamon Buns

Anna Sultana’s Almond Cookies

Anna Sultana’s Sour Cream Chocolate Cake with Dark Chocolate Glaze

The weather here hasn’t been at all Spring-like.

We’ve had hail and snow during the past week.

Well, Spring weather or not, Mother’s Day is coming this Sunday.

This cake always reminds me of my parents.

Ma and I made it when they came up for a visit.

Pop would sit and supervise us as we spread the chocolate filling. 

Every so often he’d say something like 

Do you use that to lay bricks? or 

Can you do stucco work, too?

Ma would give him THE LOOK and he’d wander off until it was time to eat.

As all good things are this cake that is a bit of a project.

You can spread out the work load - bake the cake layers the day or two before.

The layers also freeze well, if you want to lighten the work load this weekend.

Happy Mother's Day!!

Hints:

If you are using all purpose flour in this recipe remove two tablespoons from each cup of flour and 1 1/2 teaspoons from the 1/4 cup.

About the chocolate…

When we made this recipe back in the 90s, a square of baking chocolate was 1 ounce.

For some reason a chocolate company - who couldn’t possible have a baker on staff - has decided to repackage their product so that 4 itty bitty rectangles equal 1 ounce.

I don’t know how your chocolate is packaged, so I’m giving weights.

Use the same bowl for the three meltings without washing after the first two uses.

Just pick a bowl that's large enough for the 4 ounces and coffee.

About the sour cream… use any fat content you prefer.

If you don’t want to use all three layers at one time you can freeze a layer to serve some other time.

About the filling…

If it looks too thick, add a little more cream.

If it’s too thin, add a little more icing sugar.

Don’t have 2 Tablespoons strong coffee? No problem.

Put 2 Tablespoons of water and instant coffee (either regular or decaf) in the bowl. 

Just before serving you can top the cake with raspberries or sliced strawberries if you’re feeding the gang and it will all be eaten at one seating.

If this isn’t going to happen the berries could end up looking a bit sad.

Not to worry. here are other topping ideas: shaved chocolate or chocolate chips, whole or chopped nuts, unwrapped chocolate bonbons, maraschino cherries, cookies, frosting mounds, peaks or flowers… 

Have fun with it. 

Another good cake for special events is

Anna Sultana’s Mocha Cake and Mocha Fudge Frosting

                        Chocolate Cake

Place the rack in the centre of the oven.

grease 3 8 inch round pans

      

Preheat oven to 350º F          

Sift together into a medium bowl

2 1/4 Cups cake & pastry flour

2 teaspoons baking soda

1/2 teaspoon salt

Place in a large mixer bowl

1/2 Cup butter, softened

2 1/4 Cups lightly packed brown sugar

3 large eggs

Cream on medium speed of electric mixer for 5 minutes.

While the butter is being creamed, place in a microwaveable bowl 

3 ounces unsweetened chocolate

Melt in microwave.

After the butter mixture has been beaten for 5 minutes, beat in

1 1/2 teaspoons vanilla

the melted chocolate

While you’re adding the dry ingredients and sour cream, heat to boiling

1 Cup water

Add the dry ingredients alternately with

1 Cup sour cream

Mix lightly until smooth.

Stir in the boiling water. The batter will be thin. Don’t worry. It’s okay.

Pour the batter into the greased pans.

Bake until the cake layers are done, about 35 minutes.

A toothpick inserted in the centre of each should come out clean.

Yes, test each one. Trust me.

Let the 3 cake layers cool in the pans on wire racks for 10 minutes.

Remove the cakes from the pans and place the layers on the racks.

Let them cool completely.

                        Chocolate Filling 

Place in a microwaveable bowl  

2 ounces unsweetened chocolate

Melt in microwave.

Place in a large mixer bowl

1/2 Cup butter, softened

1/3 Cup light cream

the melted unsweetened chocolate

Beat until creamy.

Gradually add in

3 to 3 1/2 Cups sifted icing sugar

Beat until light and fluffy.

Cut 2-inch-wide strips of wax paper.

Place a layer upside down on a serving plate.

Arrange the wax paper under the cake to protect the plate.

Spread some filling over the layer with a spatula.

Place the second layer on top and spread some filling over it.

Place the third layer on top. Do not cover it with the filling.

Smooth the remaining filling over the sides.

Chill 30 minutes.

Remove the wax paper strips.

                        Chocolate Glaze

Place in a microwaveable bowl

4 ounces unsweetened chocolate

2 Tablespoons strong coffee

Heat in a microwave until the chocolate is melted.

Remove from microwave.

Add 

3 Tablespoons butter, softened  

Stir until smooth.

Spread the glaze over the top layer and let it drizzle down the sides.