Anna Sultana’s Rice Pudding and Rice Custard / The First Maltese Lucia Queen by Margaret Ullrich

 

Sometimes we catch a financial break during the holiday season.
Not huge, but every little bit helps.
There are actually some Christmas traditions that are kind to our budgets.
The Swedish people have a Christmas dessert tradition that actually uses some leftovers.
How great is that!


Ma was a fan of rice puddings.
Ross il-forn (Maltese Style baked rice) was a regular dinner for us, especially towards the end of the month.
It uses a few slices of bacon and a small amount of ground beef to make dinner for five.
It was mostly rice baked in a tomato sauce, which was just fine with us.
Ma figured rice could make a good, filling dessert, too.

I guess one Lily Tulip co-worker gave her one recipe.
Then another pal gave her a different recipe, and, as time went on, she had quite an assortment of recipes.
Whether or not there was leftover rice in the fridge, she was all set to make a dessert.

Hints: 

About the Easiest Rice Pudding…
Add the zest of 1 lemon or orange (or a teaspoon of extract) when you add the vanilla.

To make a vegan rice pudding, use 2 Cups almond milk and 2 Cups coconut milk (or 4 Cups of either) instead of dairy milk.

About the Creamy Rice Pudding…
For creamier pudding, use short or medium-grain rice. You can also use 2 Cups leftover rice instead of the uncooked white rice, and skip the rice cooking part.
Adjust the amount of liquid in the Dutch oven if you think the rice is too dry.

This recipe is open to suggestions. You can add: dried cranberries, chopped dried apricots, brown sugar, pecans, or dates. For variety you can use water and half-and-half or almond milk. You can also add 1/2 teaspoon rum extract for a little kick.

For a tropical dessert add brown sugar, coconut extract, shredded coconut and chopped pineapple.

Place the Dutch oven under the broiler for a few minutes to give it a golden brown skin.

Allow the leftover rice pudding to cool, then transfer to an airtight container. Store in the fridge for up to five days. Reheat on the stove or in the microwave.

You can also freeze homemade rice pudding. Spoon the pudding into freezer-safe bags, leaving space at the top to allow for expansion. Freeze flat for up to three months.
Thaw in the refrigerator overnight, or in the microwave using the defrost setting.


About the Creamy Italian Stovetop Rice Pudding…
For an extra-rich version, replace half the milk with half-and-half or cream.
You can add 1 teaspoon almond extract for extra flavour.


                                            Easiest Rice Pudding

Place in a Dutch oven
1/2 Cup short grain white rice (Arborio, pearl, or Valencia)
1 1/2 Cups water
1 Tablespoon cinnamon
Bring to boil over medium heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed.
Add
4 Cups milk
1/2 Cup sugar
1 teaspoon vanilla extract
Stirring steadily, bring the mixture to a simmer over medium heat, then reduce heat to low.
Stirring occasionally, being sure to scrape the bottom of the pot when you do so to ensure the pudding doesn’t burn on the bottom, cook for 45 minutes, or until mixture is thick and creamy.
 
When the pudding is ready, remove from the heat and transfer the pudding to a serving dish or several dishes.
Serve slightly cooled, or refrigerate 3 hours or overnight until well chilled.
Garnish pudding with a sprinkle of ground cinnamon or nutmeg (optional)


                                            Creamy Rice Pudding

Pour into a Dutch oven
1 1/2 Cups cold water
Bring to a boil over medium heat.
Stir in
1/2 teaspoon salt
3/4 Cup uncooked white rice (long, medium or short grain, or basmatic or jasmine or brown)

Reduce heat to low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.

Stir in
1 1/2 Cups milk
1/4 to 1/3 Cup white sugar
1/4 teaspoon salt

Cook over medium heat, stirring often, until thick and creamy, about 15 minutes.

Place in a small bowl
1/2 Cup milk or heavy cream or evaporated milk
1 egg, beaten
Mix together.
Stirring vigorously after each addition, gradually add a few spoonfuls of the rice / milk mixture the the milk / egg mixture to temper the egg.
Stir into the Dutch oven
2/3 Cup golden or Thompson raisins (optional)
the tempered milk / egg mixture


Cook 2 minutes more on low heat, stirring constantly.
Remove from heat and stir in
1 Tablespoon butter
1/2 teaspoon vanilla extract
Stir constantly until butter melts. Remove from heat. 

Serve warm or cool topped with a sprinkling of
cinnamon or nutmeg


                                            Rice Pudding Using Cooked Rice


Butter a 9x13x2-inch baking dish.

Place in a large mixing bowl
5 large eggs
Beat well, then beat in
2/3 Cup sugar
1/4 teaspoon salt
4 Cups milk
1 teaspoon vanilla
Stir in
1 Cup cooked rice
1/2 Cup raisins (optional)
Pour into prepared baking dish.

Preheat oven to 325º F

Place the filled dish in a shallow pan large enough to hold the prepared baking dish.
Pour 1/2 inch of water into the shallow pan. It should come about halfway up the outside.
Sprinkle the top with
cinnamon, nutmeg or chocolate shavings
Bake 45 to 60 minutes, until custard is just firm and lightly browned on top.


                                            Creamy Italian Stove-top Rice Pudding

Place in a Dutch oven
3 1/4 Cups whole milk
3/4 Cup uncooked arborio rice
1/2 Cup granulated sugar
1/4 Cup unsalted butter
1/2 teaspoon vanilla extract
Pinch of salt
1/3 Cup golden raisins (optional)
Mix well.
Bring the mixture, uncovered, to a gentle simmer over medium heat.
Once simmering, reduce heat to low. Stir gently and constantly for about 20 minutes, or until the mixture thickens and the rice is soft and creamy.
Remove from heat and pour into 5 or 6 small individual bowls or a large bowl. It thickens as it cools.
Let the pudding cool to room temperature.
Either cover with a lid to allow a skin to form or cover with plastic wrap, pressing it gently against the surface to prevent a skin from forming.
Refrigerate for at least 2 hours or up to 3 days.
Before serving, dust generously with cinnamon.
 

                                            Baked Old-Fashioned Rice Pudding

Preheat oven to 300º F

Butter well a flat, deep baking dish.

Place in the buttered baking dish
3 to 4 Cups milk
1 teaspoon vanilla
2 eggs, lightly beaten
Stir well to blend, then stir in
1/4 to 1/3 Cup rice, uncooked
1/4 to 1/2 Cup sugar
1/2 Cup raisins
1/4 teaspoon salt
1/2 teaspoon nutmeg

Set the buttered baking dish in a large pan that will comfortably hold it.
Dot top with
2 Tablespoons butter, cut in smaller pieces
Fill the large pan with boiling water to the half-way point.
Bake uncovered for 2 to 3 hours, stirring every 15 minutes, carefully turning under the browned top and scraping the edges down.
Bake until the rice is tender and pudding is thick and creamy, not dry.
Serve hot or cold.


                                            Old-Fashioned Rice Custard

Preheat oven to 350º F

Break into a 2-quart buttered casserole
6 large eggs
Beat slightly with a fork.
Add
3 Cups milk

1 Cup sugar

1 teaspoon vanilla

1⁄2 teaspoon salt
Blend well.
Stir in
1 1⁄2 Cups cooked rice

1 Cup light raisins (sultana or golden)
Place the filled casserole dish inside a larger, shallow pan.
Pour 2 inches of water into the shallow pan. It should come about halfway up the outside of the casserole.
Bake for 30 minutes. Gently stir. Bake for an additional 45 minutes or until a knife inserted comes out clean.
Serve warm.


                                            Custard Style Rice Pudding

Preheat oven to 350º F

Place in a 4-quart buttered casserole
4 large eggs
3/4 Cup sugar
Beat together.
Slowly pour in
3 Cups milk
1 Cup heavy cream
Mix well.
Add
2 teaspoons vanilla
1 1/2 teaspoons cinnamon
Mix well.
Add
3 Cups cooked rice, cooled
1 Cup raisins
Stir to combine.
Place the filled casserole dish inside a larger, shallow pan.
Pour 2 inches of water into the shallow pan. It should come about halfway up the outside of the casserole.
Bake for 30 minutes. Gently stir. Bake for an additional 60 minutes or until a knife inserted comes out clean.
Serve warm.

                                                                      ~~~

 

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.
Back in 2000 I wrote this for our show.
No, I don’t do any of these seasonal feastday celebrations anymore.
At my age I have to conserve my energy for Christmas!

If you'd like to try something a bit different I have posted the recipes for the Maltese and Italian desserts over the years. Just copy and paste the name of the recipe in the 'search' box to the right, click and enjoy!

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 (ricotta in a fried pastry tube) or a qassata (vanilla custard shmeared over a sponge cake).  
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.

Bread Pudding, with and without sauce / Christmas is Baa-aack!!! by Margaret Ullrich

Well, here we are, the first Sunday of Advent.
I know what you’re thinking… 

We just got through Thanksgiving, there are bowls of leftovers crammed in the fridge and now we have to plan for and work through more holiday crap?
Yeah, that pretty much sums it up.

We’ve done it before. We can do it again.

The bills for the last holiday are going to be on the statement coming in the next few days and it ain’t gonna be pretty.
Time to cut corners where we can.

Bread puddings are a great two-fer, when it comes to desserts.
They use up the bread that’s hard enough to dent walls and the rest of the ingredients are usually on hand.
If anybody starts pining for a fancy cake, give him THE LOOK, and start yelling about all you have to do to get all the Christmas chores done.

We’ve done it before. We can do it again.


Hints:

About the Bread and Butter Pudding #2…
This recipe is excellent for using leftover breads. Try rolls, raisin bread or biscuits.
Want to add raisins or chocolate chips? Add 1/4 Cup to the egg mixture. 
You can use a larger pan and double the recipe.
Brown sugar instead of white is also good.


About the Bread Pudding with Banana-Pecan Rum Sauce…
This works best with bread that is  a few days old.

If you want to add 1/4 Cup dried currants, separate them so that there won’t be clumps. Pour the bread mixture into the casserole in three batches, sprinkling a third of the currants over each.

Refrigerate the pudding for at least 3 hours to serve chilled with whipped cream sweetened with maple syrup.
It's also delicious at room temperature and served with vanilla custard sauce.


About the Tres Leches Bread Pudding…
For a bit of variety you can add banana slices, marshmallows or raisins.  
If you prefer a crusty top remove pudding from the oven 10 minutes before it is done, and sprinkle over the top a mixture of
1/2 Cup brown sugar
1 teaspoon cinnamon
1 Cup oatmeal
Return to oven to complete baking.


                            Old-Fashioned Bread Pudding with Vanilla Sauce



Lightly grease a deep 2-quart baking dish.


Preheat oven to 350° F

Cube enough to make 4 Cups

white bread

Place cubes in baking dish.
Place in preheated oven for 10 minutes.


While cubes are browning, place in medium pot
2 Cups milk
1/4 Cup butter, cubed
Place over medium heat and stir until butter is melted.
Remove pan of bread from oven and pour milk / butter mixture over cubes.
Sprinkle over the cubes
1⁄2 Cup raisins
Let sit 10 minutes.
Stir in 

2 large eggs, lightly beaten 

1⁄2 Cup sugar

1 Tablespoon vanilla

1⁄2 teaspoon nutmeg

Blend well to combine thoroughly.
Cover and bake for 50 minutes.

While the pudding is baking prepare the Vanilla Sauce


Place in a medium saucepan
1⁄2 Cup butter
1⁄2 Cup sugar

1⁄2 Cup brown sugar

1⁄2 Cup heavy cream

Whisking constantly, cook over medium heat 10 minutes, or until thickened.

Remove saucepan from heat and stir in 

1 Tablespoon vanilla 


Let pudding stand at least 10 minutes before serving with sauce.

Serve warm or at room temperature.



                            Bread and Butter Pudding


Grease well a 9 x 9 baking pan. 

Have on hand
2 teaspoons cinnamon
1/3 Cup raisins

Remove the crusts from
8 slices of bread
Butter the slices, using a total of about 2 Tablespoons unsalted butter.
Cut each slice in half to form two triangles.
Place 8 of the bread triangles with the butter side up in the prepared pan.
Sprinkle half of the cinnamon and the raisins over the bread layer.

Place another layer of bread slices on top.
Sprinkle the remaining cinnamon and the raisins over the bread layer.

Place in a medium bowl
2 large eggs
1/4 Cup sugar
Stir together and set aside.

Place in a small pot
1 1⁄2 Cups milk
1/4 Cup heavy cream
Over medium heat, stir together until combined.
Add about 1/4 Cup to the egg mixture and stir well.
Pour the warmed egg mixture into the milk mixture, remove from heat and stir to combine well.
Pour the custard mixture over the bread and let rest for 30 minutes.

Preheat oven to 350° F

Bake for 30 minutes.
Remove from oven, let cool, sprinkle with sugar to garnish and serve.

                            Bread and Butter Pudding #2

Grease well a 1 1/2-quart casserole.

Place in a small pot
2 1/2 Cups milk
Scald, remove from heat, set aside and allow to cool.

Have on hand
8 slices of French bread, each 1/2 inch thick
Butter one side of each slice, using a total of about 2 Tablespoons unsalted butter.
Place the bread slices, buttered sides up, in the prepared casserole.
Sprinkle with
1/2 teaspoon cinnamon

Place in a medium bowl
3 large eggs
Slightly beat, then add
2/3 Cup sugar
1 teaspoon vanilla
1/8 teaspoon salt
Stir together, then add the cooled scalded milk.
Pour over bread.

Preheat oven to 350° F

Place casserole in a large pan.
Add enough very hot water to the pan to go up the sides about 1 inch.
Cover casserole loosely with aluminum foil.
Bake 20 minutes, then remove foil.
Continue baking 40 minutes longer, until a knife inserted 1 inch from edge of casserole comes out clean. (Cover with foil if top is getting too brown.)

Take pan out of the oven and remove the casserole.
Sprinkle pudding with confectioner’s sugar (optional)
Serve warm.
Store leftovers, covered, in refrigerator.


                            Bread Pudding with Banana-Pecan Rum Sauce

Grease well a 2 1/2-quart casserole.

Combine in a small bowl
1 1/2 teaspoons sugar
1 1/2 teaspoons cinnamon

Have
8 ounces of sliced white bread
Butter one side of each slice, using about a teaspoon unsalted butter on each.
Sprinkle the sugar / cinnamon evenly over the buttered bread.
Stack the bread and cut into cubes, 16 squares per slice.

Place in a large bowl
4 large eggs
1/3 Cup sugar
1/4 teaspoon nutmeg
1/8 teaspoon salt
2 Cups milk
4 teaspoons rum (or 2 teaspoons extract)
2 teaspoons vanilla
Stir together to combine.
Add buttered bread cubes, mixing gently.
Pour mixture into the prepared casserole and let stand for 10 minutes.

Preheat oven to 350° F

Bake for 45 minutes, until golden and a knife inserted in centre comes out clean.
Place dish on rack and cool 20 minutes to serve with either ice cream or sauce.

While the pudding is baking prepare the Banana-Pecan Rum Sauce

Slice into 1/4-inch rounds
2 medium bananas
Set aside.


Place in a small skillet
1/2 Cup chopped pecans
Stirring constantly over low heat, toast the pecans for a few minutes.
Remove nuts to a small bowl.
Add to the skillet
4 Tablespoons unsalted butter
Melt over medium heat.
Add
1/4 Cup dark brown sugar
Cook, stirring, for about a minute.
Add
2 to 4 Tablespoons rum (or 1 to 2 Tablespoons extract)
1/16 teaspoon salt
the sliced bananas
Stirring occasionally, simmer for 2 minutes.
Spoon over warm bread pudding.


                            Custardy Bread Pudding

Grease well a 1 1/2-quart casserole.

Place in a small pot
2 Cups milk
Scald, remove from heat, set aside and allow to cool.

Cube enough to make
2 Cups
 white bread

Place cubes in prepared baking dish.

Place in a large bowl
3 large eggs
Beat well, then add
the cooled scalded milk
1/2 Cup sugar
pinch of salt
1/2 teaspoon vanilla
1/3 to 1/2 Cup raisins (optional)
Stir together to combine.
Pour mixture over the bread cubes and combine lightly.

Preheat oven to 350° F

Place casserole in a large pan.
Add enough very hot water to the pan to go up the sides about 1 to 2 inches.
Bake 50 to 60 minutes, until a knife inserted into the centre of casserole comes out clean.
Serve warm.


                            Tres Leches Bread Pudding

Grease well a 9x13 inch (3-quart) glass baking pan.

Cut into 1-inch cubes

1 loaf (12 oz) French bread

Place in a large bowl
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1 Cup coconut milk
1/2 teaspoon vanilla
1 teaspoon cinnamon
6 egg yolks
Beat with wire whisk.
Stir in bread cubes.
Pour mixture into baking dish.

Preheat oven to 350° F

Bake uncovered 35 to 40 minutes, or until golden brown and centre is set.
Serve warm or at room temperature with whipped cream.
Sprinkle with chocolate shavings (optional)

                               ~~~~

Back in 2004 I wrote this for the CKUW radio show ‘2000 & Counting’. 
Christmas stress and chores haven’t changed.  Darn!!

 

     Whenever I wonder if God is a man or a woman - which I admit isn't often - all I have to do is remember the ho-ho-ho good time women have during the holidays.

     Yep.. God is a man.
He sits there and just expects holidays to happen.  They happened last year, right?  No problem.  He just sat and wallah!  Christmas.

     Okay, ladies, we know it takes more than sitting.  Remember that cheery little commercial in which we heard Nat King Cole singing about Mrs. Santa Claus?  We saw a woman frantically throwing toys into a cart with one hand, keeping a toddler from jumping out of the cart with another hand and clutching a preschooler with another hand.  Of course she had three hands.  She was a Mom.

     Admit it.  We don't have holidays because we like them.  They're part of our culture, our tradition, our civilization.  Yeah.  So's cleaning the toilet.  There are books with sentimental nonsense, like:
    Evenings when blustery winds howled were cozy times, perfect for sorting recipes.  The children were helping Mama at the oak table chopping fruit and raisins.  Papa was happily crushing nuts and fresh spices in the grinder.

     Yeah.  Those people had cabin fever.  Sorting recipes?  Didn't they have any favourites?  Children chopping raisins?  Sure.  Yank a gameboy out of a kid's hands, give him a big sharp knife and you'll both end up on the 6 o'clock news.  Papa crushing his nuts in a what?  I don't think so.

     Remember how we thought technology would make life easier?  How we'd have four day work weeks and loads of leisure?  Uh huh.  Technology means that even if you're in a public washroom, you - and a dozen other women who had to answer nature's call - can't escape your cellphone playing Up a Lazy River.  Work is feast or famine - either you've nailed three part time jobs into a raft which you hope will carry you to your golden years when your ship will come in (if the pension plan doesn't go belly up) or you've been downsized.  Again.

     And now the holidays are back.

     Okay, grab a pen and paper, sit down and think this through.  Why are you doing this?  Some say Jesus is the reason for the season.  Okay, that's a start.  If He's the only reason you're doing The Season it should be a lot less hectic.  Remember God became human.  Humans can't become God.  So get rid of the crap that’s crept into the creche.

    What's important to you and your family?  Not to the neighbours, not to Granny and definitely not to the stores.  If you want to create pleasant memories set your own priorities.  Don't let urgent things like making fancy decorations keep you from important things like spending time together.  If anyone tries to talk you into doing something a little extra, just say no.  
 
     Back to those memoirs.  Maybe chopping and crushing was their idea of a crackerjack good time.  But if your kids are going to make a beeline for the Oreoes, why stay up till midnight making sugar cookies in strange shapes that can't be dunked into a glass of milk?  I know.  It's tradition.  So, delegate.  Bang open some tubes of cookie dough and let the kids get creative while you take pictures.  They'll actually eat those cookies.

     Invited someone who thinks store bought food is just not fit for the holidays?  Stock up now, destroy the wrappings, toss your cookies into bread bags and freeze them.  Remember how in the 60s we distressed furniture?  When it's 'show time' pop the cookies into the oven for nice burnt edges.  Muck up the cake's icing so it'll look like you really tried.  The snob will respect your efforts and eat, none the wiser.  Just make things look like they weren't made by a professional.

    Speaking of professional, avoid The Stewart.  If you must watch Martha, remember: It's TV.  She's paid to be a pain.  You've seen blooper shows.  Trust me.  Martha bloopers.  She bakes 20 cakes and shows the best one.  Look at the credits.  She has an army doing the work.  She isn't trying to make all this crap when she's bone tired after putting in a 12 hour day and everyone's asleep.  When you watch one of those autopsy shows like CSI do you get an urge to carve up a cadaver, too?  

     Do you have a friend who's another Martha?  Whoopee for her.  Like Mama done told you, if your friend jumped off a bridge would you do it, too?  There has to be something your friend hates to do.  Now's a good time to swap your expertise for hers.  Yes, you are good at something.  She bakes, you wrap.  See?    
     
     Ever feel that if you don't do everything the family's been doing since the Dark Ages, the holidays will be ruined forever, it will be all your fault and the family will never recover?  According to Doctor Bush, a psychologist, Guilt feelings are a messy mixture of insecurity, self-doubt, self-condemnation, self-judgment, anxiety and fear.  It's a whole mishmash of stuff.

     Dump the guilt.  Make a list of all the things you think you have to do, including making that mystery relish that's been in the family since the Black Death.  After dinner, before everyone runs off, read the list.  If something gets big smiles, it's a keeper.  If you say 'Relish' and people make barfing sounds, scratch it.  If your family's too polite or you've invited out of town relatives just think about the past year.  If you were still trying to unload that relish with the Easter ham, lose the recipe.  
    
     Office Parties were dandy back when men held the same job for decades, 'The Wives' were drooling to dress up and 'Meet those exciting people you work with' and the kids could be packed off to Granny's.  Now both spouses have parties - guess what, they're always on the same night - 'The Wives' and 'The Husbands' don't want to meet The Idiots you're always complaining about, Granny's on a cruise and the Goth babysitter looks like Dracula.  You see your co-workers enough.  They'll save you a copy of the secretary's xeroxed butt.

     Cards used to be nice and simple.  They had pretty pictures and a cheery message.  All you had to do was sign and send.  Then some fool got creative and started printing up long bragging letters.  Do your friends a favour.  Don't write The Letter.      

     Being tempted by seeing everybody in the flyers looking wildly happy?  Want your family to go nuts, too?  Guess what.  The folks in the flyers are models who were paid big bucks to grin like idiots and jump around like that.  Stores want you to buy stuff.  That's their only goal.  Helping you have a nice holiday is not their problem.  If they had their way you'd replace everything every year.

     Remember how the best presents were items that showed someone knew what you really liked?  Maybe somebody hunted down a book by your favourite author.  Those gimmicky things that looked impressive seem downright strange on December 26th.  Do your family a favour and toss those flyers.  

     Do get yourself some little treats.  I have a friend who picks up a few bags of pfeffernusse cookies every November.  Whenever she feels like all she's doing is giving, giving, giving, she pops a pfeffernusse and gives herself an old time Christmas.  It doesn't take much.  

     God bless us, everyone. 

Rhubarb & Custard Pavlova - Rhubarb Pudding Cake - Brown Sugar Rhubarb Pudding Cake - Layered Rhubarb Pudding Dessert - Simple Layered Rhubarb Pudding Dessert - Rhubarb Cake - Rhubarb Impossible Pie - Strawberry Rhubarb Impossible Pie - Rhubarb Crumb Cake

 

Rhubarb & Custard Pavlova

It’s almost the end of July.
We’re getting wonderful fresh Canadian fruits and vegetables in the stores.
Gotta love summer!
On to August!!


Wondering what to do with all the rhubarb in the garden?
Well, my last post explored rhubarb muffin variations
https://imturning60help.blogspot.com/2025/07/rhubarb-muffins-rhubarb-muffins-delight.html

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.

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.
There’s so much you can do with rhubarb - cakes, puddings, pies, pavlovas, and, of course, muffins. Enjoy!!

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.


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 & Custard Pavlova…
You could garnish with edible flowers or crushed pistachios or add a swirl of lemon curd to the custard layer.

About the Layered Rhubarb Pudding Dessert…
Store, covered, for up to 3 days in the refrigerator.

About the Rhubarb Cake…
This cake freezes well. To freeze the cake, double wrap it in plastic wrap and store it in a freezer safe container for up to three months. Be sure to label and date the container.


                                      Rhubarb & Custard Pavlova

For the Meringue Base:
Preheat oven to 265° F
Line a baking sheet with parchment and draw an 8 inch circle as a guide.

Place in a medium mixer bowl
4 large egg whites, room temperature
Whisk until soft peaks form.
Gradually add, a spoonful at a time
3/4 Cup sugar
Beat at high speed until glossy stiff peaks form.
Gently fold in
1 teaspoon white vinegar
1 teaspoon cornstarch
1 teaspoon vanilla extract

Spoon meringue in a mound on the parchment, shaping a shallow dip in the centre.
Bake for 1 hour 15 minutes, then turn off the oven and leave the meringue inside to cool completely.

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

Place in a saucepan
the prepared rhubarb
1/4 Cup sugar
1 Tablespoon orange or lemon juice
1/2 teaspoon vanilla
Simmer gently for 10 minutes.
Cool completely.

For the Custard Cream:
Place in a saucepan
2 egg yolks
2 Tablespoons sugar
1 Tablespoon cornstarch
Beat together.
Slowly whisk in
1 Cup whole milk
Stirring constantly, cook over medium heat until thickened, about 5 to 7 minutes.
Remove from heat, stir in
1 teaspoon vanilla
Cool completely.

When the custard cream is cool, Place in a small mixer bowl
3 1/2 ounces heavy cream
Beat at high speed until peaks form.
Gently fold the cream into the custard.

Place the cooled meringue on a serving plate.
Spoon the custard cream into the centre.
Gently spoon the stewed rhubarb over the custard cream.
Sprinkle cinnamon over the rhubarb (optional)


                                      Rhubarb Pudding Cake

Lightly grease an 8 inch square baking pan.

Cut into 1/2 inch pieces
2 Cups fresh rhubarb

Preheat oven to 350° F

Place in a medium bowl
the prepared rhubarb
1/2 Cup sugar
Allow it to sit for about 10 minutes, letting the rhubarb release some of its juices.

Place in a separate bowl
1 Cup flour
1/2 Cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Whisk together.
Add
1 Cup milk
1/4 Cup unsalted butter, melted
1 teaspoon vanilla
1 Tablespoon lemon juice
Stir until smooth.

Pour the batter into the prepared baking pan.
Evenly distribute the rhubarb over the top of the batter.
Do not mix. The rhubarb will sink during baking.
Bake for 40 to 45 minutes, until a tester inserted into the centre comes out clean.
Allow the cake to cool slightly before serving.
Serve topped with vanilla ice cream or whipped cream.


                                      Brown Sugar Rhubarb Pudding Cake

Lightly grease an 8 inch square baking pan.

Cut into 1/2 inch pieces
2 Cups fresh rhubarb

Preheat oven to 350° F

Place in the prepared baking pan
the prepared rhubarb
Sprinkle over the fruit
1/2 Cup sugar

Place in a medium bowl
1 Cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 Cup milk
2 Tablespoons melted butter
1/2 teaspoon vanilla
Stir until well blended.
Pour the batter over the rhubarb.

Place in a measuring cup
3/4 Cup boiling water
1/2 Cup brown sugar
Pour gently over top of batter. Do not stir.
Bake for 40 to 45 minutes, until a tester inserted into the centre comes out clean.
Serve warm.


                                      Layered Rhubarb Pudding Dessert

Lightly grease a 9×13 inch baking pan.

Cut into 1/2 inch pieces
3 Cups fresh rhubarb

Preheat oven to 350° F

For the Crust
Place in a medium bowl
1 3/4 Cups graham cracker or digestive biscuit crumbs
1/4 Cup sugar
6 Tablespoons unsalted butter, melted
Stir together until evenly moistened.
Set aside 1/3 Cup prepared crumbs.
Press the remaining mixture into the bottom of the prepared pan, creating an even layer.
Bake 8 to 10 minutes, just until set. Remove from oven and let cool completely.

For the Rhubarb Jelly Layer
Place in a dutch oven
the prepared rhubarb
1/2 Cup sugar
1 Cup water
Bring to a gentle simmer and cook, stirring occasionally, until the rhubarb is tender and the mixture thickens, about 8 to 10 minutes.
Remove from heat and whisk in
3 oz package strawberry or raspberry gelatine
Stir until fully dissolved.
Allow to cool at room temperature until just warm, about 1 hour.
Pour the rhubarb jelly evenly over the cooled crust.
Chill in the refrigerator until firm, about 45 minutes.

For the Cream Cheese Layer
Place in a medium mixer bowl
8 oz cream cheese, room temperature
1/3 Cup sugar
1 teaspoon vanilla
Beat until smooth and fluffy.
Gently fold in
8 oz whipped topping, thawed
Fold until no streaks remain.
Spread the cream cheese mixture evenly over the set rhubarb layer.
Return to the fridge while you make the pudding.

For the Pudding Layer
Place in a separate bowl
3.4 oz package instant vanilla pudding mix
2 Cups cold milk
Whisk together for about 2 minutes, until thickened.
Spread the pudding over the cream-cheese layer.
Chill 15 minutes.

Spread in an even layer over the pudding
8 oz whipped topping, thawed
Sprinkle over the top
the reserved 1/3 Cup graham cracker crumbs
Cover and chill until fully set, about 8 hours.
Run a sharp knife under hot water, wipe dry, then slice into squares for clean edges.


                                      Simple Layered Rhubarb Pudding Dessert

Lightly grease a 9×9 inch baking pan.

Cut into 1/2 inch pieces
2 Cups fresh rhubarb

For the Rhubarb Topping
Place in a medium saucepan
the prepared rhubarb
1/2 Cup sugar
1 Tablespoon lemon juice
Bring to a gentle simmer and cook, stirring occasionally, until the rhubarb is tender and the mixture thickens, about 8 to 10 minutes.
Remove from heat.
Allow to cool at room temperature, about 1 hour.

For the Crust
Place in a medium bowl
1 1/2 Cups graham cracker or digestive biscuit crumbs
1/4 Cup sugar
1/2 Cup unsalted butter, melted
Stir together until evenly moistened.
Press the mixture into the bottom of the prepared pan, creating an even layer.
Set it aside.

For the Cream Cheese Layer
Place in a medium mixer bowl
8 oz cream cheese, room temperature
1 Cup Confectioners’ sugar
Beat until smooth and fluffy.

For the Pudding Layer
Place in a separate bowl
3.4 oz package instant vanilla pudding mix
1 1/2 Cups cold milk
Whisk together for about 2 minutes, until thickened.
Gently fold in
8 oz whipped topping, thawed

Spread the cream cheese layer over the graham cracker layer.
Spread the pudding over the cream cheese layer.
Spoon the cooled rhubarb topping evenly on top.
Cover the pan and refrigerate for at least 4 hours.
Run a sharp knife under hot water, wipe dry, then slice into squares for clean edges.


                                      Rhubarb Cake

Lightly grease a 9×13 inch baking pan.

Cut into 1/2 inch pieces
3 Cups fresh rhubarb

Preheat oven to 350° F

Place in a large bowl
1 1/2 Cups brown sugar, packed
2/3 Cup oil
2 large eggs, room temperature
1 Cup buttermilk
3/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
Whisk to combine.
Stir in
2 1/2 Cups flour
Fold in
the chopped rhubarb
Pour the batter into the prepared baking dish.
Sprinkle over the top
1/4 Cup sugar
Bake 45 to 50 minutes, until a tester inserted into the centre comes out clean.
Remove cake from oven and let cool for 30 minutes before cutting and serving.
Serve with with vanilla ice cream or whipped topping (optional).


                                      Rhubarb Impossible Pie

Lightly grease a 9 inch pie plate.

Cut into 1/2 inch pieces
2 Cups fresh rhubarb

Preheat oven to 350° F

Place in a large bowl
3 large eggs
3/4 to 1 Cup sugar
1/2 Cup flour
1/2 Cup milk
1/4 Cup melted butter
1 teaspoon vanilla
Whisk together until smooth.
Gently fold in the chopped rhubarb.
Pour the batter into the prepared pie plate.
Bake for 40 to 45 minutes, until the centre is set and the top is golden.
Let the pie cool at least 2 hours.


                                      Strawberry Rhubarb Impossible Pie

Lightly grease an 8 inch square baking pan.

Cut into 1/2 inch pieces
2 Cups fresh rhubarb

Chop
1 Cup strawberries

Place prepared fruit in a bowl.
Add
1/2 Cup sugar
Let the fruit marinate, covered, in the fridge for at least 6 hours.

Preheat oven to 400° F

Place in a large mixer bowl
1/4 Cup plus 3 Tablespoons butter, softened
1/2 Cup sugar
Cream until light and fluffy.
Stir in
2 eggs
1 Cup almond flour
2 Tablespoons flour, sifted
1 Tablespoon lemon juice

Drain the marinated fruit and gently fold it into the batter.
Spoon the mixture into the prepared baking pan.
Bake for 25 minutes. Check if done.
Let the Pie cool at least 2 hours.


                                       Rhubarb Crumb Cake

 
Lightly grease a 9×13 inch pan.

For the Topping:
Place in a small bowl
1 Cup sugar
2 teaspoons cinnamon
Stir together.
Add
2 Tablespoons butter, cold
Cut in the butter until the mixture is crumbly.
Set aside.

Cut into 1/2 inch pieces
3/12 Cups fresh rhubarb

Place in a large bowl
2 Cups flour
1 teaspoon baking soda
Stir together until well combined.
Gently stir in the prepared rhubarb until just combined.

Preheat oven to 350° F

Place in a medium mixer bowl
1/2 Cup butter, softened
1 1/2 Cups brown sugar
Cream together until light and fluffy.
Add
1 large egg
Mix until well combined.
Add
1 Cup sour cream
1 teaspoon vanilla
Mix until well combined.
Pour the batter into the prepared pan.
Evenly sprinkle the topping mixture over the surface.
Bake for 35 to 40 minutes, until a tester inserted into the centre comes out clean.
Cut into squares and enjoy warm with ice cream, or allow to cool completely.

Anna Sultana’s Bread Pudding with Thick Sauce, and with Vanilla Sauce / Easy Vanilla Sauce / Walnut Bread Pudding / Custard Bread Pudding, with and without Vanilla Sauce

Bread prices, just like most food prices, keep rising.

Loaves of plain, basic white and whole wheat bread at our local grocery store went up ten cents a loaf last week.
Sometimes there are deals: if you buy more than one loaf the price per loaf is reduced.
Wrapped in plastic, a loaf of bread can be stored in the freezer.
If there’s room.
If the freezer is full the second loaf could go stale and dry.

At these prices no one wants to toss any food out.

No problem. The second loaf can be used to make a dessert.
Bread Puddings are easy to make and are cozy warm endings to winter meals.
And there are so many variations!
You’re sure to find one that will use what you have on hand.

Custard Bread Pudding, with and without Vanilla Sauce, are cooked in a water bath.
It’s worth going the extra mile and using the second pan.
The water bath insulates the custard bread pudding from the direct heat of the oven and prevents curdling of the custard.


Ma made use of every loaf of bread that came into our home.
Especially when Pop was out of work.
To take a look at her favourite recipes, ‘Anna Sultana's Pudina tal-Hobz’ and ‘Anna Sultana's Pudina tal-Hobz #2’, just paste ‘pudina’ in the search space and click.

Ma’s bread puddings had a lot of heft to them.
Well, I guess you can say that about many Maltese, too.


Hints:
Be sure to use a baking dish that’s deep and large enough for the recipe you’ve chosen.

If your bread is too stale to cut easily, wrap it in a damp kitchen towel, set it on a pan and heat it in a 350º F oven for 5 to 7 minutes.

About Bread Pudding with Vanilla Sauce…
Instead of the nutmeg you can use cinnamon.
For a lighter dessert replace the heavy cream with half and half or milk, either whole or 2%.

You can substitute finely chopped green apples and/or cranberries for the raisins.

Leftover hamburger or hotdog buns or rolls can be used instead of French bread.

This recipe makes a sweet dessert. You can reduce the amount of sugar.


About the Easy Vanilla Sauce Recipe…
Instead of the milk and half and half you can use 1 cup heavy cream or just milk, even skim milk or non-dairy milk.
Don’t rush adding the warm milk to the yolks. If you add it too quickly the yolks will cook and the sauce will curdle.

You can add some dark rum at the end to cut some of the sweetness.
You can also add ground cinnamon or cloves, if you want.

To reheat, place the vanilla sauce in a small pot, warm over very low heat, and stir constantly while heating.

Easy Vanilla Sauce is also known as Creme Anglaise and can be used to top fresh fruit, or paired with any baked dessert.
You can also make a gingerbread trifle: gingerbread, Creme Anglaise, raspberries, dusted with confectioners’ sugar and topped with raspberries.


About Custard Bread Pudding with Vanilla Sauce…
The outer crust is crispy while the custard-like interior is soft. Make sure your stale French bread is dry. If it isn't dry you can lightly toast the bread cubes in the oven or leave it out on the counter, unwrapped, for a day or two.


About Custard Bread Pudding…
This recipe has more custard than bread.


                       Bread Pudding with Thick Sauce

Grease well a 9x13 pan or a deep 2-quart baking dish
                     
Cube 8 slices white bread
Place in a large bowl and add
1/2 Cup raisins, any kind

Combine in medium saucepan
2 Cups milk
1/4 Cup butter
Cook over medium heat until the butter is melted, 4 to 7 minutes.
Pour milk mixture over bread, and let stand 10 minutes.

Heat oven to 325º F 

Add to bread / milk mixture
1/2 Cup sugar
2 large eggs, slightly beaten
1 teaspoon vanilla
1/2 teaspoon nutmeg
Pour mixture into prepared pan.
Bake for 40 to 50 minutes, or until centre is set.

Place in 1-quart saucepan
1/2 Cup butter
1/2 Cup sugar
1/2 Cup brown sugar, firmly packed
1/2 Cup heavy cream
Cook over medium heat 5 to 8 minutes, stirring occasionally, until mixture thickens and comes to a full boil.
Remove from heat and allow to cool.
Stir in
1 teaspoon vanilla

To serve, spoon warm pudding into dessert dishes and serve with sauce.
Store leftovers in refrigerator.


                       Bread Pudding with Vanilla Sauce

Lightly grease a deep 2-quart baking dish.

Preheat oven to 375° F

Cube enough to make 4 Cups
French bread
Place cubes on pan. Place in preheated oven for 10 minutes.
Remove pan and set aside.

Preheat oven to 375° F

Place in large bowl
3 large eggs, lightly beaten
1 1⁄2 Cups sugar
2 Tablespoons light brown sugar
1⁄2 teaspoon nutmeg
Blend well to combine thoroughly.
Stir in
1⁄4 Cup butter, melted
2 3⁄4 Cups heavy cream
Gently stir in
the cubed French bread
3⁄4 Cup raisins
Pour mixture into the prepared baking dish.

Cover with aluminum foil and bake for 30 minutes.
Remove foil and bake another 20 to 25 minutes.
Let pudding stand 10 minutes before serving with sauce.

While the pudding is baking prepare the Vanilla Sauce

Place in in a heavy saucepan
1⁄2 Cup sugar
3 Tablespoons light brown sugar
1 Tablespoon all-purpose flour
1/4 teaspoon nutmeg
1 large egg
2 Tablespoons butter
1 1⁄4 Cups heavy cream
Whisking constantly, cook over medium heat 10 to 12 minutes or until thickened.
Remove saucepan from heat and stir in
1 Tablespoon vanilla

Serve warm or at room temperature.


                       Easy Vanilla Sauce Recipe

Place in a small, heavy saucepan
1/2 Cup milk
1/2 Cup half and half
Bring to a simmer over medium heat. Remove saucepan from heat.

Place in a medium bowl
4 large egg yolks
3 Tablespoons sugar
Whisk together.
While whisking constantly, slowly add 1/2 cup of the warm milk mixture to the egg yolks.
Gradually pour the mixture into the saucepan and, whisking constantly, heat the sauce over medium low heat until it thickens, about 5 minutes.
Remove saucepan from heat and let sauce cool.
Stir in
1 teaspoon vanilla
Strain the sauce through a fine sieve if desired.
Serve warm or chill in the refrigerator.


                       Walnut Bread Pudding

Grease well a 9x13 pan or a deep 2-quart baking dish
    
Preheat oven to 350° F

Cube 10 slices raisin bread, or other dried-fruit bread  
Spread bread cubes on baking sheet.
Bake 12 to 15 minutes, until golden. Set aside to cool.

Place in a large bowl                                 
2 1/4 Cups milk                                                                                                    
3 large eggs                                                                                                      
6 Tablespoons sugar                                                                           
1 1/2 teaspoons cinnamon                                                                                          
3/4 teaspoon vanilla  
Whisk together.
Add
the toasted bread cubes                                                                                      
6 Tablespoons walnuts, coarsely chopped                                                    
Stir to coat bread cubes.
Let stand 15 minutes, stirring half-way, until bread is completely soaked.

Preheat oven to 350° F

Pour bread mixture into prepared pan.
Bake 45 minutes, until golden and egg mixture is set.
        
To serve: drizzle prepared caramel sauce over warm pudding (optional)


                       Custard Bread Pudding with Vanilla Sauce

Butter well a 2 1/2 to 3 quart casserole

Cut into 1 1/2 inch cubes
1 pound loaf of day old French bread
Set aside.

Place in a large bowl
3 Cups whole milk
1 Cup heavy cream
1 1/4 Cup half and half
7 large eggs
1 teaspoon vanilla
1 1/4 Cup sugar
zest of half an orange (optional)
Using a whisk, mix well until the eggs are fully blended, 6 to 7 minutes.

Pour this mixture into the prepared casserole.
Add in the bread cubes and gently toss until all the bread is coated.
Don’t stir more than 10 minutes. You don’t want the cubes to break apart into pieces.
Cover the casserole tightly with foil and place in the refrigerator.
Leave overnight, or at least 2 hours, until all the custard mixture has been soaked up.

Preheat your oven to 350º F

Set the covered casserole in a large pan that will comfortably hold it.
Do not fill casserole more than 3/4 full.
Fill the large pan with boiling water to the half-way point.
Place the casserole in the large pan in the oven.
Bake for 90 minutes, uncover the casserole and bake until the crust becomes browned and crispy.
Remove from oven.
Let the pudding sit for 10 minutes before slicing it.
Top with berries, powdered sugar, or caramel sauce.


                       Custard Bread Pudding

Place in a blender
1 quart half-and-half
4 large eggs
1 Cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
Blend until smooth.

Butter well a 2 to 2 1/2 quart casserole

Cube 4 slices white bread
Place bread cubes in prepared casserole.
Sprinkle over bread cubes
1/4 Cup raisins, more or less
1 teaspoon cinnamon, or to taste

Preheat oven to 300º F

Set the casserole in a large pan that will comfortably hold it.
Pour egg mixture over bread cubes.
Do not fill casserole more than 3/4 full.
Fill the large pan with boiling water to the half-way point.

Place the casserole in the large pan in the oven.
Bake 1 1/2 hours, until set.
Serve warm or cold.

Anna Sultana’s Rice Pudding and Bread and Custard Pudding / St. Lucia Customs / The Geminid Meteor Shower

Tomorrow is Saint Lucia Day.
It’s a very popular holiday in Sweden and, even if you’re not Swedish, a perfect time to do a bit of celebrating.
Of course it has its own traditions, as mentioned in the story below.
Yes, they require a bit of work… buns in the middle of the night, candles, poetry.
Rice pudding is an easier traditional Scandinavian winter dessert.
If you want to make some instead of the Lucia Buns I’m sure St. Lucy wouldn’t mind.

This has been a stressful holiday season, calling for comfort food, like puddings.
If rice isn’t your favourite then Bread and Custard could make you feel warm and cozy.
It’s also a great way to use up a stale loaf of bread.


Back to Santa Lucia… here are some traditional recipes:

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


The Geminid Meteor Shower peaks tomorrow night and will continue until dawn.
The actual new moon is on Monday night, so the sky is very dark.
It will be perfect for enjoying 50 to 100 shooting stars per hour.
Make a pot of Apple Cider Hot Toddy and enjoy the heavenly show!


Hints:

If you don’t like raisins in your rice pudding you can leave them out.

If you would like a thicker pudding make the following changes:
Increase the rice to 1 cup
Decrease sugar to 1/4 cup
Reduce milk to 3 cups

Be sure to use a baking dish that’s deep and large enough for the recipe you’ve chosen.

About the bread pudding…
If your bread is too stale to cut easily, wrap it in a damp kitchen towel, set it on a pan and heat it in a 350º F oven for 5 to 7 minutes.
Worried about cholesterol? Use 4 eggs instead of 5 egg yolks and 1 whole egg.


                       Rice Pudding

Heat oven to 350º F
Butter well a deep baking dish.
Set the buttered baking dish in a large pan that will comfortably hold it.
Place in the buttered baking dish
1 Quart milk
1 teaspoon vanilla
2 eggs, lightly beaten
Stir well to blend, then stir in
1/4 Cup rice, uncooked
1/2 Cup sugar
1/2 Cup raisins
1/4 teaspoon salt
1/2 teaspoon nutmeg
Fill the large pan with boiling water to the half-way point.
Bake uncovered for 2-3 hours, stirring every 30 minutes for the first 2 hours.
Bake until the rice is soft.
Serve the pudding hot or cold.


                       Bread and Custard Pudding

Heat oven to 350º F 
Butter well a 2 to 2 1/2 quart casserole                     
Cut baguette-size French or Italian bread into 1 inch slices.
You’ll need about 8 pieces.
Place the slices in a bowl.

Place in a small pot and heat to the boil
1 Cup milk
Pour the milk over the bread.
Set aside.
After 5 minutes drain the excess milk and reserve.

Place in saucepan
3 Cups milk
Heat but do not allow to boil.

Place in a large mixing bowl
5 egg yolks
1 whole egg
Whisk until lemony yellow.
Add
1/4 Cup sugar
Continue beating until the mixture falls in smooth ribbons from the whisk.
Add
1/2 teaspoon vanilla
1/8 teaspoon ground nutmeg
Gradually beat in the heated and reserved milk.

Set the buttered casserole in a large pan that will comfortably hold it.
Pour the mixture into the casserole.
Do not fill casserole more than 3/4 full.
Float bread on top of the custard and sprinkle on top
2 Tablespoons sugar
Fill pan with boiling water to the half-way point.
Bake for 40 to 50 minutes.
Before serving dust top lightly with confectioners sugar.

~~~
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. 

Back in 2000 I wrote this for our show. 
No, I don’t do any of these seasonal feast celebrations anymore.
At my age I have to conserve my energy for Christmas!

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 (ricotta in a fried pastry tube) or a qassata (vanilla custard shmeared over a sponge cake).  
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.

Anna Sultana's German Oven Pancake & Yorkshire Pudding / The Autumnal Equinox & The Harvest Moon

I recently posted the recipe for Yorkshire Pudding.

It’s been around a long time, and I really think it has inspired a few variations.
Cousin recipes, if you like.

German Oven Pancake is similar to Yorkshire Pudding.

But you can make a meal of it and serve it as a brunch.

You can also serve it as a dessert

Ma got a recipe for German Oven Pancake from a neighbour, whom, I’m sure, got it from another neighbour, who got it from her mother, and so on...

So it goes with good old recipes.

Ma made a change so that she could save some time.

But she still called them German Oven Pancakes.

It would’ve been confusing if she called them Maltese Oven Pancakes.

Well, that’s what Ma said when she served them.

Hints:

If you are feeding a crowd follow Ma's example.

She found the recipe easy to multiply and that it could be baked in pie plates.

If your plates are glassware, as Ma’s were, reduce the temperature by 25º F to 325º F.

Here’s how Ma made her pancakes:

Have on hand 4 9-inch pie plates

In each pie plate place

2 Tablespoons butter

Place the pie plates in the oven to melt the butter.

Place in a large bowl

8 eggs

2 teaspoons salt

Beat together.

Add

1 Cup flour

Beat until smooth.

Add 

2 Cups milk

Beat to blend.

Remove the plates from the oven and jiggle them to spread the melted butter.

Pour one quarter of the batter into each plate.

Return the plates to the oven and bake 25 minutes.

Remove from the oven, loosen, fill, roll up and place each pancake on a platter.

About the filling... you’re going to need more filling than in the recipes below.

Double or triple the recipes, or choose two or three and give your family a choice.

If you’re in a rush, canned pie filling can also be used.

The Apple Filling can also be made using peaches, nectarines or berries.

If you're using blueberries in the Berry Filling use lemon juice instead of orange.

If you want the pancakes to be more of a meal, they can also be served in the pie plates - either as is or rolled - one per person, with your choice of filling.

                                   German Oven Pancake

Preheat oven 350º F

Place in medium bowl

2 eggs

1/2 teaspoon salt

Beat together.

Add

1/4 Cup flour

Beat until smooth.

Add 

1/2 Cup milk

Beat to blend.

Melt in a 10 inch oven proof skillet

2 Tablespoons butter

Pour in the batter.

Bake 25 minutes.

Remove from oven, loosen and place the pancake on a platter.

Add filling, roll up, cut into portions if you wish to, and serve.

                                   Filling Ideas

Jam Filling

Spread on a cooked pancake

1/2 to 3/4 Cup plum jam (or another jam, such as strawberry)

Roll up and top with

1/4 Cup sour cream

2 teaspoons sugar

2 Tablespoons toasted walnuts

Slice and serve.

Apple Filling

Melt in heavy skillet

1/3 Cup margarine

Add 

4 Cups peeled apple slices

Cook 5 minutes.

Combine in a small bowl

1/3 Cup sugar

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

Sprinkle the sugar mixture over the cooked apple slices.

Cover and simmer another 5 minutes.

Uncover and cook 5 minutes more.

Spread the fruit over the cooked pancake.

Roll up and sprinkle with

1 Tablespoon sugar

Slice and serve.

Berry Filling

Thaw in a saucepan

1 package (about 10 ounces) frozen raspberries or strawberries

Mash with a fork and heat.

Combine in a cup

1 Tablespoon cornstarch

2 Tablespoons orange juice

Add to raspberries and continue cooking, stirring until thick.

Spread on the cooked pancake

1 Cup sour cream

Roll up and pour the cooked berries over it.

Slice and serve.

Dairy Filling

Spread on the cooked pancake

1 Cup sour cream or ricotta

Roll up and top with

1/2 Cup sour cream

4 Tablespoons toasted walnuts

1 Tablespoon sugar (regular or vanilla sugar)

Slice and serve with lemon wedges.

Back to the Yorkshire Pudding…

Thanks to a misunderstanding with Napoleon, after which Malta became a part of the British Empire, English recipes became popular in Malta.

Of course Ma had her own way of making Yorkshire Pudding.

She had developed her own money-saving way of making it.

Yorkshire Puddings can be made even if you haven’t just cooked a large roast.

Really.

Bacon fat, lard, rendered chicken fat, and vegetable oil can also be used. 

The different fats will give different flavours:

Bacon fat will give your pudding a salty, mildly smoky flavour

Beef drippings or lard will add a beefy flavour 

Chicken fat will give a more delicate, yet still meaty, flavour

Vegetable oil is perfect for when you’re serving something vegetarian, like mushrooms

While you can’t use butter because the milk fats burn at a low temperature, you can use clarified butter, which is easy to make:

Gently melt butter in a pot for about 10 minutes, until the milk solids look like they are about to burn. Strain the liquid into a jar, and discard the milk solids.

The strained oily liquid is clarified butter and can be used for frying, since the removal of the milk solids allows it to be heated to higher temperatures without smoking.

This recipe can be made using the pan in which you roasted the meat.

You'll need 1/2 Cup fat. Remove and save the rest of the drippings for another meal.

You can also make the pudding in pie pans, cast iron frying pans, or baking pans, or you can divide the fat between 12 muffin cups.

When pouring the batter into the pans or muffin cups the containers should be filled about 1/3 of the way. 

If you’re using a glass pan, reduce temperature by 25º F.

                                   Yorkshire Pudding

Serves 8

When the meat is almost done, sift together into a bowl

1 Cup flour

1/2 teaspoon salt or 1/4 teaspoon kosher salt

Set aside.

Place in another bowl

4 eggs

1 Cup milk

Beat together until light and foamy. 

Remove the roast from the oven and place the meat on a platter to rest.

Remove excess fat if using the roasting pan, or scoop out 1/2 Cup of drippings to add to the other pan(s).

Place the oven rack in the middle position.

Preheat oven to 425° F

Place in the pan(s) or divide in the muffin tins

1/2 Cup beef drippings or other fats (see above)

Put the pan(s) in the oven and get the fat hot. 

While the fat is being heated, add the dry ingredients into the egg / milk mixture and stir until blended with no lumps. 

Carefully take the pan(s) out of the oven and pour in the batter. 

Put the pan(s) back in the oven.

Bake until the pudding is puffed and golden.

This can take 12 minutes in the muffin tins, or 15 to 20 minutes in the other pan(s).

Remove from the oven. 

If prepared in large pan you can slice and serve. 

If prepared in muffin tins, remove the puddings and place them on a platter to serve.

This is delicious with gravy, if you’ve made some.

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

September 21 - Venus reaches greatest brilliancy on September 21st, shining at magnitude –4.8 and casting an eerily brilliant light from low in the west. Since the end of February, it has been a very prominent object in the evening sky soon after sunset. 

By month’s end the Red Planet sets well before the end of twilight. Its sunlit hemisphere currently is oriented mostly away from the Earth, so it appears as a crescent. Telescopic observers may want to keep Venus under surveillance and watch this crescent grow rapidly thinner and longer. Even with steadily held binoculars you might discern it, especially toward the end of the month, but, unfortunately, Venus may be a bit too low after sunset to show a steady image. 

By mid-October, Venus sets only a half-hour after the Sun and then will be gone. It will pass between the Earth and the Sun on October 27th, then a couple of weeks later it will reappear in the predawn sky as a “morning star”.

September 22 - The Autumnal Equinox, 9:54 p.m. While there’s nothing to see in the sky, this is the official first day of Fall!

September 24 - Full  Moon at 10:52 p.m. At this phase, the visible Moon is fully illuminated by direct sunlight. 

But is it the full Harvest Moon or the full Corn Moon?  

Because this full Moon is nearest the autumnal equinox (September 22 in 2018) so it is the Harvest Moon. When the September full Moon is not the Harvest Moon, we call it the Corn or Barley Moon.