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.

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

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


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

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

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

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

Yes, food is THAT important.

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

Well, it’s a start.


Hints:

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

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

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


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


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

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

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

 

                      Cinnamon Donut Bread

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

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

 

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

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


                                      Cinnamon Swirl Donut Bread

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

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

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

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

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

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

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

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

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

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

                      Lemon Blueberry Loaf

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

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

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

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

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

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

           Starbucks Lemon Loaf (Copycat)

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

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

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

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


                                      Lemon Loaf (Starbucks Copycat)

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

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

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

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

                                       Lemon Cottage Loaf

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

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

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

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

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

                                                        ~~~

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

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

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



The first is "How old are you?"

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



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


I don't think so.  



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


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



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

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



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

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

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


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


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

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



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


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

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



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



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



I stirred the batter, clockwise.


Don't ask what I wished.



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



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



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


Well, the goose isn't the only one.

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

 

Rhubarb Cheesecake Bars

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

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

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


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


Hints:

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


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

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


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

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

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

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


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


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

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

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


                                                               Rhubarb Cheesecake Bars

Grease an 8 inch square baking pan.

Cut into 1/2 inch pieces
3 Cups fresh rhubarb

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

For the Crumble:
Melt
1/2 Cup butter

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

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

Preheat oven to 350° F

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

                                                               Rhubarb Strawberry Pie

Have on hand
1 unbaked pie shell

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

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

Preheat the oven to 400° F

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

Bake on the centre oven rack for 30 minutes.

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

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


                                                               Rhubarb Apple Crunch

Lightly grease and flour a 9 inch square baking pan.

Cut into 1/2 inch pieces
2 Cups fresh rhubarb

Thinly slice
2 Cups apples

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

Melt
1/2 Cup butter or margarine

Preheat oven to 350° F

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


                                                               Rhubarb Cake with Butter Sauce

Grease and flour a 9 x 13 inch baking pan.

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

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

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

Preheat oven to 350° F

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

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

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


                                                               Rhubarb Lemon Scones

Line a baking sheet with parchment paper.

Cut into 1/2 inch pieces
1 Cup fresh rhubarb

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

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

Preheat oven to 400° F

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


                                                               Rhubarb Cinnamon Bread

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

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

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

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

Melt
1/2 Cup unsalted butter

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

Preheat oven to 350° F

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

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

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


                                                               Rhubarb Bread

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

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

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

Preheat oven to 350° F

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

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

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

 

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


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

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

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

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

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


Hints:

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

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

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


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

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

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


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


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


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


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


                                                               Lemon Rhubarb Loaf with Glaze

Grease and flour a 9 × 5 inch loaf pan.

Dice
1 1/2 Cups fresh rhubarb

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

Preheat oven to 350° F

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


                                                               Rhubarb Upside-Down Cake

Generously grease an 9 inch round cake pan.

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

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

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

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

Preheat oven to 350° F

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


                                                               Rhubarb Crisp

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

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

Preheat oven to 375° F

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


                                                               Rhubarb Scones

Line a baking sheet with parchment paper.

Finely chop
1 Cup fresh rhubarb

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

Preheat oven to 400° F

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


                                                               Rhubarb Buckle

Lightly grease an 9 inch square baking pan.

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

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

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

Preheat oven to 350° F

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


                                                               Rhubarb Cloud Pie

Cut into 1/2 inch pieces
2 Cups fresh rhubarb

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

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

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

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


                                                               Rhubarb Fool

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

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


                                                               Rhubarb Grunt

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

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

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

Anna Sultana’s Blueberry Lemon Upside-Down Cake

This has been a very different summer in Manitoba.
We’ve been surrounded by forest fires, which gave the sky a surreal hazy appearance, turning the setting sun and moon orange.
Day and night, it smelled like we were always gathered around a campfire.
Take my word for it… after a day that 'campfire smell' loses its appeal.
We’ve also had to endure 35 days of temperatures above 30º Celsius, matching the record set in 1988, which was another miserably hot summer.

We needed to get away.

After we got double vaccinated we joined McCarthy’s Party to tour Newfoundland and Labrador, a marvelous place to explore.
One of the places we visited was Auk Island Winery which makes wines from Newfoundland berries and fruits, as well as some specialty wines using Iceberg water.
It’s worth the trip.

They gave us lists of their products and allowed us to sample their blends.
A little hint if you’re with your spouse:
Choose ten drinks your spouse didn’t pick and share each sample.
Now you know. It never hurts to get a two-fer.

Auk Island has explored every way one could add a bit of a kick to their local fruits.
Newfoundland and Labrador will probably become the province with the healthiest, oldest Canadians.
Picture it. Seniors gathered together and enjoying wines blended with:
Partridgeberries (lingonberries) which increases the body’s red blood cells and liver enzymes, key factors in antioxidant protection.
Bakeapples (cloudberries) a juicy berry that fights infections and colds, slows the aging process and boosts the immune system.
Crowberries (Newfoundland Blackberries) which is an excellent source of manganese, copper and vitamin C.
Blueberries which are full of antioxidants, and has been one of the top ten health foods for the past decade.

We enjoyed partridgeberries, bakeapples and crowberries in drinks and desserts.
But now we’re back in Manitoba and only have blueberries.
So it goes…
Blueberries are good, and available year-round in the frozen food section.
Good to know and good to bake in delicious desserts.
About seven years ago I posted the recipe for Anna Sultana's Blueberry Cake.
It’s time I posted another of Ma's blueberry cake recipe.


Hints:

Fresh blueberries work best.
You can add 1 teaspoon lemon extract to the cake batter for extra flavour.

If you’d like to use cranberries use 1 teaspoon almond extract instead of vanilla.
Don’t top with more cranberries.
You can have some on the side if someone likes a really tart dessert.

For that matter, the blueberry cake is delicious without the whipped cream.
Also a little bit healthier.

After you have covered the cake with whipped cream and berries, serve immediately.
If you’re having a slice or two at a time, add the topping to the cake slice just before serving.


                        Blueberry Lemon Upside-Down Cake

Preheat oven to 350° F
Grease a 9-inch round cake pan.

For the blueberry topping

Place in a small bowl
2 Cups blueberries

1 Tablespoon sugar

2 Tablespoons lemon juice
Toss to coat.
Pour mixture into the prepared pan and spread the fruit into an even layer.

For the cake

Place in a medium bowl

1 3/4 Cups flour

3/4 teaspoon baking powder

3/4 teaspoon salt
Whisk together.

Place in a large mixer bowl
1/2 Cup butter, softened

1 Cup sugar

1/2 Cup lightly packed brown sugar
Beat together until light and fluffy, about 3 to 4 minutes.
Add, one at a time
2 large eggs
Add
1 teaspoon lemon extract

1 teaspoon vanilla extract
Beat until combined.
Add half of the dry ingredients to the wet ingredients, beating until just combined.
Pour in
3/4 Cup milk
Mix until well blended.
Add remaining dry ingredients and stir until just combined.
Pour cake batter over the blueberries and smooth with a spatula.
Bake for 45 to 60 minutes, or until an inserted toothpick comes out clean.
Let cool in the pan for 15 minutes.
Gently run a knife around the edges of the cake to loosen it from the pan.
Carefully transfer the cake to a serving platter and allow to cool.

While the cake is cooling

Quarter
3 slices lemon
Set aside.

Place in a medium mixer bowl

1 Cup cold heavy cream

2 Tablespoons confectioners’ sugar
Beat until stiff peaks form.
Cover and refrigerate until ready to serve.

Just before serving, spread the whipped cream over the top of the cake.
Garnish with

1/4 Cup fresh blueberries
The quartered lemon slices

Serve immediately.

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.

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

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

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

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

For one thing, the food is always better.

Ah… the food.

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

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

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

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

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

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

Some are rich and thick and loaded with calories.

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

And many are easy to make.

The Woolworth Icebox Cheesecake is a delicate lemony dessert.

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

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

Stay safe and well, everyone!

Here are more cheesecake recipes. Enjoy!!

The 1960s Co-Op Refrigerator Cheesecake

Sweetened Condensed Milk Cheesecake, with and without fruit 

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

Anna Sultana’s Lemon Ricotta Cheesecake

Links for Cheesecake and Cheese Recipes

                        Woolworth Icebox Cheesecake

Shake well

12 ounce can evaporated milk

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

For the crust, combine in a medium bowl

1 2/3 Cups graham cracker crumbs

1/4 Cup confectioners' sugar

6 Tablespoons butter, melted 

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

Refrigerate until needed.

Place in a small mixing bowl

1/2 Cup boiling water

Stir in until completely blended

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

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

Place in a large mixer bowl

8 ounces cream cheese

1 Cup granulated sugar

5 Tablespoons lemon juice 

Beat with mixer at medium speed until smooth. 

Add 

cooled thickened jello 
Beat until well blended. Refrigerate.

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

Beat on high speed until fluffy, about 3 minutes. 

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

Beat in the cream cheese/jello mixture.

Gently spread the filling over the chilled crumb crust.

Top with the remaining crumbs.

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

Cut into squares and serve.

                        Strawberry Cream Cheese Icebox Cake

Spread over bottom of a 9x13 inch pan

1 1/4 Cups graham cracker crumbs

Set aside. 

Wash

2 pounds strawberries

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

Set aside. 

Place in a large mixer bowl

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

Beat with mixer until smooth and creamy. 

Add 

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

3 Cups milk

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

Fold in

2 cups whipped topping

Blend until smooth. 

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

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

Cover the strawberries with 
1 Cup graham cracker crumbs

Cover with the remaining cream cheese mixture. 

Top with the remaining strawberry slices.

Cover and refrigerate for 6 to 8 hours. 

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

According to the Farmers’ Almanac:

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

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

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

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

On July 14 Jupiter is at opposition to the Sun. 

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

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

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