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

Buttermilk Rhubarb Muffin

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


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

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

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

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

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

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

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

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


You’ll find more rhubarb recipes in these posts:

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

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


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

Hints:

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


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


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


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


                                       Rhubarb Muffins

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

Cut into 1/4 inch pieces
1 Cup fresh rhubarb

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

Preheat oven to 400° F

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

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


                                       Rhubarb Muffins Delight

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

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

Preheat oven to 350° F

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

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

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

                                       Buttermilk Rhubarb Muffins

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

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

Preheat oven to 375° F

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

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

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


                                       Rhubarb Crumb Muffins

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

Cut into 1/4 inch pieces
1 Cup fresh rhubarb

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

Preheat oven to 375º F

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

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


                                       Rhubarb Crumble Muffin

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

Cut into 1/4 inch pieces
1 Cup fresh rhubarb

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

Preheat oven to 375º F

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


                                       Rhubarb Donut Muffins with Lemon Glaze

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

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

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

Preheat oven to 375° F

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

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

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


                                       Rhubarb Almond Muffins

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

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

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

Preheat oven to 375° F

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


                                       Rhubarb Muffins with Greek Yogurt

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

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

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

Preheat oven to 375° F

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

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

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


                                       Rhubarb Ruckus Muffins

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

Preheat oven to 350º F

Melt and slightly cool
1/2 Cup unsalted butter

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


                                       Strawberry Rhubarb Muffins

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

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

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

Preheat oven to 375° F

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

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

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

 

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


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

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

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

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

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


Hints:

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

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

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


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

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

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


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


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


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


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


                                                               Lemon Rhubarb Loaf with Glaze

Grease and flour a 9 × 5 inch loaf pan.

Dice
1 1/2 Cups fresh rhubarb

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

Preheat oven to 350° F

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


                                                               Rhubarb Upside-Down Cake

Generously grease an 9 inch round cake pan.

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

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

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

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

Preheat oven to 350° F

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


                                                               Rhubarb Crisp

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

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

Preheat oven to 375° F

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


                                                               Rhubarb Scones

Line a baking sheet with parchment paper.

Finely chop
1 Cup fresh rhubarb

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

Preheat oven to 400° F

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


                                                               Rhubarb Buckle

Lightly grease an 9 inch square baking pan.

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

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

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

Preheat oven to 350° F

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


                                                               Rhubarb Cloud Pie

Cut into 1/2 inch pieces
2 Cups fresh rhubarb

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

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

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

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


                                                               Rhubarb Fool

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

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


                                                               Rhubarb Grunt

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

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

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

Anna Sultana’s Blueberries: Pie, French Toast and Clafoutis / If I Name It, It Can Stay

Blueberry Clafoutis

 

In Manitoba Monday is Terry Fox Day.
On the first Monday in August we honour athlete and cancer research activist Terry Fox, who was born in Winnipeg in 1958.

Monday is also a holiday in a few other provinces, but they just call it August Civic Holiday.

Ah, well, a holiday is a holiday.
It’s time to relax and enjoy life.
And that means food.

A brunch dish adds a bit of dash to the holiday weekend menu.
Clafoutis is a French breakfast dish that is easy to prepare.
It has been described as a flan, pancake and soufflé in one, with a texture between a custard and a cake.

Prices have been crazy for the past couple of years, thanks to Covid-19.
Blueberries are in season, and are also available in the frozen food section.
Our Safeway has them on sale, so it’s a good time to use them.

These recipes also work with any other berries or stone fruit that are in season…
or in your freezer.
Whatever you have or observe, enjoy the holiday!


Hints:

About the Blueberry Pie…
You can also use a frozen pie crust.

Blueberry Refrigerator Pie is also easy to prepare
https://imturning60help.blogspot.com/2018/06/blueberry-refrigerator-pie-margaret.html


About the Blueberry French Toast…
You can use a one pound loaf of any type of bread.

Just a heads up - prepare this dish the day before you want it.


About the Blueberry Clafoutis…
If you don’t have buttermilk place 1 Tablespoon vinegar in a measuring cup and add enough milk to make one cup. Let it sit for about 10 minutes.

You can also use fresh blueberries in this recipe.

Clafoutis can be made up to one day in advance. Cool to room temperature and refrigerate, covered, overnight. 

It can be served warm, at room temperature, or cold. You can briefly reheat it in the oven at the same temperature it was originally baked. It's traditionally not served with any accompaniment.

Refrigerate leftovers in an airtight container for up to three days. It does not freeze well.

If your clafoutis seems rubbery reduce the cooking time 5 to 10 minutes or turn the oven down by 10 degrees.

                        Easy Blueberry Pie
 
Preheat oven to 425º F          

Place in a 9 inch pie pan
1 1/2 Cups flour
1 1/2 teaspoons sugar         
3/4 teaspoon salt
Mix together.

Place in a measuring cup
1/2 Cup oil
3 Tablespoons cold milk
Beat together until creamy, then add to the flour mixture, stir together and pat in to fill the pan.
Prick crust, place in oven and bake 15 minutes.
Remove from oven and set aside.

Place in a medium saucepan
2/3 Cup sugar
1/4 Cup cornstarch
1 Cup water
Combine well.
Add
1 1/2 Cups blueberries
Cook over medium heat, 7 to 10 minutes, stirring occasionally until the mixture is thick.
Stir in
1 Tablespoon lemon juice
2 Tablespoons butter
Remove pot from heat and let cool in the saucepan for 1 hour.
Stir in
2 1/2 Cups blueberries
Taste and add more sugar if you wish a sweeter taste.
Pour into the baked pie shell and chill until firm.
Serve with sweetened whipped cream or vanilla ice cream, if you wish.


                        Blueberry French Toast

Grease a 9 x 13 inch baking pan

Remove the heels of
1 loaf Italian bread
Slice on the diagonal to create eight 3/4-inch thick slices.
Arrange bread slices in prepared baking pan.

Place in a bowl
4 eggs
1/2 Cup milk
1/4 teaspoon baking powder
1 teaspoon vanilla extract
Stir together until well blended.
Slowly pour mixture over the bread, pressing down slices for full absorption.
Cover and refrigerate for at least 1 hour. Overnight is best.

Grease another 9 x 13 inch baking pan
Place in this prepared pan
5 Cups blueberries

Place in a bowl
1 Cup sugar
2 teaspoons ground cinnamon
2 teaspoons cornstarch
Stir together and sprinkle evenly over the blueberries.

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

Place the bread slices over the blueberries, wettest side up.
Brush bread with
1 Tablespoon butter, melted
Bake  for 25 to 30 minutes, or until golden brown.

Place slices of the toast berry-side down on warmed plates.
Scoop remaining berry mixture in the baking dish over the toast.
Sprinkle with
1/4 Cup confectioners' sugar


                        Blueberry Clafoutis

Grease a 9 inch pie pan with butter

Place in the prepared baking dish in an even layer
10 to 16 ounces frozen blueberries

Place in a small bowl
9 Tablespoons flour
1/8 teaspoon baking powder
1/8 teaspoon salt
Combine.

Preheat oven to 350º F

Place in a large bowl
1 Cup buttermilk
3 large eggs
6 Tablespoons white sugar
Beat together.
Add flour mixture to buttermilk mixture.
Stir until batter is smooth.
Add
1 teaspoon grated orange zest or 1/2 teaspoon orange extract
1 teaspoon vanilla extract
Carefully pour mixture over blueberries in the baking dish.
Bake in the preheated oven 30 minutes.
Sprinkle with
1 tablespoon brown sugar, or more to taste
Return to the oven and bake until sugar is lightly browned, 10 to 15 minutes.
Serve warm or cold.

                                                             ~~~

This is a piece I wrote for my CKUW show in Spring, 2006.
The rhubarb plants are still with us, while the aspens were removed when they were in danger of falling over from old age. We now have milkweeds for the butterflies, and a basil plant near our tomatoes.
Gardening continues to be a learning experience for me.


   I'm trying to be a good Manitoban, but 20 centimetres of snow is not my idea of Spring.  In the movie Camelot they did not have snowball fights while singing The Lusty Month of May.  Who knew we could get travel advisories in the middle of May?  What the heck was that?  

   Okay, enough venting.  The snow melted.  It is Spring.  We have passed the Victoria Day Weekend.  It is time to get serious about gardening right here in River City.  Gardening in Manitoba is like being a Senior.  It ain't for wimps.

   My husband Paul and I are from New York.  People do garden there.  But it isn't as exciting as here.  Okay, New Yorkers get a hurricane or two, but for the most part it's just muggy in the summer.  Hydrangeas love it.

   This area was once a dairy farm.  Paul and I have tried to make our 35 by 100 foot piece of former farmland beautiful.  Our home was only four years old when we bought it in 1988.  We'd heard about its first owners.  After they'd installed a lawn, the wife planted a small tree, the husband yanked it out and then they filed for divorce.

   We fought the Karma.  After a priest blessed our home, we went to the nursery and picked up three cotoneasters, six evergreens, a grapevine, three lilacs and three michaelmas daisies.  We also got trees: two chokecherries and two Swedish aspens.  They were the cutest little things - Paul was taller than the aspens.  How big could they get?  Yeah…  

   We also bought five rhubarbs, something for homemade desserts while our son was in the hollow leg stage.  The clerk assured me that they - the rhubarbs - only lived about ten years.  Perfect.  That's all we'd need.    
 
   I read books.  According to a best seller, The Postage Stamp Garden Book, I could become Lady Bountiful dripping with fresh produce.  My garden would look like a miniature rain forest.  I could grow it all in very little space by intensive gardening techniques.  Translation: ignore the cute little stickers and cram everything together.  I bought 24 tomato plants, along with baby onions and zucchini, carrot, green bean and lettuce seeds.  I intercropped - that's planting seeds among the plants.  When the seeds sprouted, they looked about as hopeful as the folks in steerage on the Titanic.  They survived about as well.  The tomatoes didn't do much better.  My garden looked more like compost than a rain forest.  I tossed the book.

 
   People on gardening shows are so happy digging and planting.  We need someone who'll say, You idiot!  Stop doing that!  One of our first gardening purchases was a hose reel.  It had a short hose to attach the faucet to the hose.  We thought there was a safety reason for that.  Paul nailed the reel to the fence near the faucet which was nowhere near the garden.  For 14 years we shlepped around half the perimeter of our house lugging 150 feet of hose every time we had to water the garden.  With all that hose around it looked like we were fighting a four alarmer.  Two years ago the fence board keeled over.  Finally, it hit me.  We're talking water.  Why can't the reel be near the garden?  We could use a longer hose to attach the faucet to the hose.  Why isn't there someone to help the gardening impaired?  Don't they know some of us are clueless?  
      
   When we became empty nesters I got buggy and bought a butterfly starter kit.  I believed: if I plant it, they will come.  I also picked up some lovely pastel pansies.  Well, the butterflies did come.  They pigged out on the liatris, echinacea, sedum and rudbeckia.  My pansies disappeared.  From a CBC radio gardening segment I learned that butterflies lay their eggs in pansies.  Basically I had created a butterfly cheap motel - they came, got drunk on the flowers, then had unsafe sex in my pansies which their rotten kids then devoured.  Of all the nerve!  

                          
   Last year I got another gardening book.  The author had been on a Canadian show.  He promised we could have beautiful CANADIAN gardens with no work at all.  Yeah, that sounded like jumbo shrimp,  but he was serious.  All we had to do was plant perennials.  They'd come back every year.  Isn't that nice?  So I got one of every perennial available.  I was so pleased.  The cerastium, asters, pearly everlastings, black-eyed susans, mallows and yarrows just took over the place.  The dozen creeping jennies filled in all the bare spots.  Our two dogs, Popcorn and Bobo, couldn't kill a single plant.  I'd gone to garden heaven.  Then a neighbour dropped by.  I poured coffee.  She got down to suburban business.

   Eh, Marg, when are you going to get rid of the weeds?

   Weeds?  Okay, our lawn had an occasional dandelion, but let she without a single dandelion cast the first stone.  I was miffed.  I pulled out the little stickers that had come with my perennials.  See, I'd actually paid good (Okay, Canadian) money for my perennials.  My neighbour pulled out a dog-eared Golden Guide for Weeds.  There, along with a page on dandelions, was a page for each of my perennials.  My beloved pearly everlasting, with the oh so proper Latin name gnaphalium margaritacea, was a cudweed.  I felt like John Cleese in the Monty Python dead parrot sketch.  I was stuck with a yard full of dead parrots.  Beautiful plumage my Aunt ZuZu!!

   I had to face facts.  One may be closer to God in a garden than anywhere else on earth, but the guy at the nursery just wanted to make a buck.  How else does one explain catering to 'zone denial'?  They're selling plants that belong in zone ten, not our own zone three.  They're selling magnolias.  Did Scarlet O'Hara just come waltzing in?  Of course they won't guarantee the magnolia's health beyond this summer.  It's a miracle the plant survived crossing the border.  Those rhubarbs which were supposed to live ten years are now old enough for learners' permits.  The clerk would've said whatever I wanted to hear.  

   Okay.  The garden gloves came off.  I got a copy of the weed guide.  Time for me to apply some Yankee ingenuity to my garden.  It has been a while since cows roamed my yard so I wasn't worried about yarrows tainting anybody's milk.  The yarrows, along with his buddies, are staying.  If I can name it, it can stay.  Since I didn't need pedigreed plants for a garden show I decided I'd help myself to nature's hardy perennials.  Along the roads where I walk our dogs the fields are alive with perennials.  Armed with spade and bucket I got perennials that are as hard as nails.

   I now have an herb garden of mustard, winter cress and anise.  There's chicory for coffee and chamomile for tea.  Who needs basil for pesto?  Daisies - English, fleabane, field and shasta - thrive where I once struggled with fussier plants.
       
   One man's weed is another's cash crop or freebie.  This summer I plan to read Harlequin romances in a little corner where I've sown my love lies bleeding, also known as pigweed.  I've sown my wild oats.  Life is good.

Anna Sultana’s Buttermilk Pie (Old-Fashioned, Quick & Impossible)

A couple of weeks ago I posted the recipe for ma’s Lemon Ricotta Cheesecake.

I sure hope it helps you get through the stress of preparing for the back-to-school and holiday season.

A reader emailed and said she wanted to make a dairy dessert but she didn’t want to buy ricotta.

She wanted to know if a pie can be made from buttermilk, the way the quiche was made from cream and milk.

Of course it can.

Buttermilk Pie, like all really great recipes, has been around a long time and has become a favourite everywhere it’s been made.

As far as anyone knows, it was originally made in the United Kingdom, and it is now a considered a traditional pie of the southern United States. 

I’m not surprised at its popularity - it is a comforting custard pie with a slightly caramelized topping.

it’s easy to make and the ingredients are usually found in anyone’s kitchen.

Hints:

About the Old-Fashioned Buttermilk Pie…

You can double the vanilla and the ground nutmeg for a slightly stronger flavour.

It can also baked at 350ºF for 40 to 60 minutes, which is handy to know if you’re also baking a casserole. 

A knife inserted in the centre comes out clean before removing from the oven.

For a lemony flavour leave the nutmeg out and add

1 Tablespoon lemon zest or 1 teaspoon lemon extract

3 Tablespoons fresh lemon juice

If you want to make this pie but don’t want to buy buttermilk, just combine in a measuring cup

1 Tablespoon vinegar or lemon juice

enough fresh milk to make 1 cup

Stir and let it sit 5 minutes before using the mixture in the recipe.

The Quick Pie recipe just needs a 1/2 Cup buttermilk, so either halve this recipe or make two pies.

This mixture will make a fine substitute for a baking recipe, but it won't taste like regular buttermilk if you want a drink.

Well, nothing's perfect.

Cover leftovers with plastic wrap and refrigerate for two to three days.

                                Old-Fashioned Buttermilk Pie

Heat oven to 400°F

Melt 

1/2 Cup butter

Set aside to cool.

Place in large mixer bowl

3 eggs

1 1/2 cups sugar

Beat until smooth.

Add

the cooled melted butter

3 Tablespoons flour

1 Cup buttermilk

1 Tablespoon lemon juice

1 teaspoon vanilla extract

1/4 teaspoon nutmeg

1/8 teaspoon of salt

Beat together until smooth.

Pour into 

1 unbaked 9-inch pie crust

Bake at 400 for 10 minutes.

Reduce heat to 350 degrees and continue bake for 40 to 45 minutes or until golden brown and knife inserted in the centre comes out clean. 

The centre might jiggle a tiny bit. That’s fine. Don’t over bake - it could burn.

Place pie on a wire rack.

Cool 1 to 2 hours at room temperature.

Serve with a dollop of whipped cream and a sprinkling of nutmeg… or not

                                Quick Buttermilk Pie

Heat oven to 350°F

Place in large mixer bowl

1 1/2 Cups sugar

1/4 Cup margarine

Cream until light and fluffy.

Add

3 beaten eggs

3 Tablespoons flour

1 teaspoon vanilla

1/2 Cup buttermilk

Turn mixture into unbaked pie shell.

Bake 35 - 40 minutes. 

It should be golden brown and a knife inserted in the centre will come out clean. 

Cool 5 minutes before serving.

If you saw the post for Anna Sultana’s Coconut Cream Pie and enjoyed the Bisquick™ Impossible Pie you might also like this pie:

                                                

                                Impossible Buttermilk Pie

Heat oven to 350°F

Grease 9-inch pie plate

Melt 

1/3 Cup butter or margarine

Set aside to cool.

Place in medium bowl

1 1/2 Cups sugar

1/2 Cup Original Bisquick™ mix

1 Cup buttermilk

the melted butter or margarine

1 teaspoon vanilla

3 eggs

Beat all ingredients until smooth - 30 seconds in a blender on high or 1 minute with a hand beater. It can also be beaten with a fork.

Pour into the greased pie plate.

Bake 30 minutes. 

It should be golden brown and a knife inserted in the centre will come out clean.

Cool 5 minutes.

Serve with mixed fresh fruit if desired.

Anna Sultana’s Easy Banana Ice Cream & Frozen Bananas Treats

A few weeks ago there was a quirky little story floating around the internet.

Seems an 87-year-old woman had left a unique legacy for her grandchildren - a refrigerator full of bananas. 

To be exact: 3,400 bananas.

Poor old Mrs. Gibson had always meant to make a loaf or two of banana bread, and, well, she died regretting that she never got around to doing the deed.

Time just flew and well, she was busy with other things. It happens.

Hopefully her heirs, duly named in her will, would enjoy the fruits of her labour.

Okay… it was a joke. Just a little something to give us all a giggle.

But it reminded me of a quick little dessert Ma threw together every so often.

It really is hard to figure out how much to buy for a family of seven. 

I mean, you don’t want food to go bad, but then you don’t want run short, especially of something as healthy as fresh fruit.

Picture it… seven people reaching for a banana and there are only six in the bowl. 

It could get ugly.

So, Ma bought extra and sometimes she had the opposite problem - bananas which had turned from gold to freckled to brown. 

And they changed so quickly when it got hot in the summer!

Well, Ma wasn’t one to throw away food, so she went from plan A, serving fresh, as is, to plan B, using it as an ingredient in a recipe. Hopefully an easy quick recipe. Same as there was a limit to the fresh fruit’s life span, there was a limit to her energy and time.

Of course Ma knew that past their prime bananas were great for making:

Anna Sultana’s Spiced Banana Cake 

Anna Sultana’s Banana Oatmeal Crumb Cake

Anna Sultana’s Banana Pound Cake With Caramel Glaze

Anna Sultana’s Pumpkin Smoothie

Anna Sultana’s Banana Bread

Her breads and cakes were terrific desserts during the winter. 

In the summer, not so much.

Summer is the time for something cold, like ice cream.

The mushy, spotty bananas had lost their je ne sais quoi for serving in a banana split.

But they were just perfect for Ma to use to make a quick ice cream.

Some market chains regularly bag a couple of pounds of over ripe bananas and sell them for a dollar.

Next time you see them grab yourself one or two to make yourself some ice cream.

It’s easy and doesn’t need an ice cream maker or other ingredients.

Unless you want to get creative… and super delicious.

Hints:

The banana chunks will keep in the freezer for at least a week.

One large banana will make about a cup of ice cream.

Some addition ideas:

A Tablespoon of peanut butter

A drizzle of honey

A half Cup of chocolate chips

Berries

Chopped almonds or pecans or walnuts or peanuts or any kind of nut

A Tablespoon of Nutella

A Tablespoon of cocoa powder

Half a teaspoon of cinnamon, cardamom, or ginger

A few drops of peppermint oil and some chocolate chips

A few drops of vanilla and a few frozen cherries (chocolate is good in this, too)

A Tablespoon or two of cocoa powder and some unsweetened coconut

A Tablespoon or two of peanut butter with a half Cup of raisins

You could make a big batch of ice cream in advance. Set out an assortment of additions and let your guests add their favourites to their own servings.

You can also make a Banana Fruit Smoothie. 

Just place a few chunks of frozen banana, along with any other fruits you’d like, in a blender. Add a spoon of honey and a cup of milk or yogurt. Blend until smooth.

The smoothie mixture could also be placed in a popsicle tray. 

Add sticks, allow to freeze a few hours, and you’ll have a frozen treat for the kiddies.

                        Banana Ice Cream

Peel the ripe bananas and cut them into 1/2 inch chunks.

Place the chunks in a plastic freezer bag or container to freeze at least two hours until solid (overnight is better).

Place about a cup of banana chunks in the blender or food processor and pulse or blend until smooth. Occasionally scrape down so that all chunks are used.

You want a smooth and creamy frozen dessert, like soft serve ice cream, so don’t over-process or you’ll melt the ice cream.

Add your favourite additions (optional - see Hints) and pulse for a few seconds.

If you’re not adding anything, blend for a few more seconds to aerate the ice cream.

You can eat the ice cream immediately, but it will be quite soft.

It can be stored in an airtight container in the freezer for a firmer dessert.

If you don’t want to mess a blender, you could make 

                        Chocolate, Nut-Covered Frozen Bananas Treats

Melt chocolate (dark, semi-sweet or milk) in a bowl over boiling water or in the microwave, stirring occasionally and scraping the sides of the bowl.

Place wax paper over a baking sheet for easier clean up.

Push a popsicle stick inside each banana.

Dip the bananas in the melted chocolate, and carefully place them on the wax paper.

Sprinkle your freshly dipped bananas with chopped peanuts, pecan, walnuts, etc. 

Your choice to have nuts or not.

Freeze for at least an hour or until frozen.

About the sky this week and next, thanks to the folks at The Farmers' Almanac…

July 20 - Look to the eastern horizon about an hour before sunrise to see Venus and the waning crescent Moon.

July 21 - The waning crescent Moon will be at perigee, its closest point to the Earth. 

An easy way to remember: Apogee has an “A” = Away, so Perigee = closest.

July 23 - New Moon at 5:46 a.m.  Take my word for it. You can’t see it.

July 24 - Almost due south at around 11 p.m. is Sagittarius, the archer. Some people see a teapot here. If you search this area with binoculars on a dark, moonless night, you’ll be rewarded with a night filled with discoveries — you can find at least 15 Messier objects, including M8 (Lagoon); M17, (Omega); M20, (Trifid).

July 28 - Look to the southwest at dusk to find the Moon, Jupiter, and Spica, the brightest start in the constellation Virgo the Maiden, forming a trio in the night sky.

Anna Sultana’s Coconut Cream Pie for the Family or Two / Bisquick™ Impossible Pie

Goodness! January is over half over.

It’s been one of those months. 

Yeah… THOSE months.

But, no matter what’s happening during the month, we all have to eat.

And a bit of dessert takes some of the rough edges off of the day.

Well, you knew it would.

About fifty years ago Bisquick™ included a recipe for Impossible Pie on the back of its box.

Bisquick™ is a baking mix that can be used for making biscuits, dumplings, pancakes and other meal staples.

It's handy for camping trips and in-a-rush meals.

Well, one of their cooks invented Impossible Pie, and it soon became quite popular.

The flour settles to a crust, the coconut makes a topping, and the centre is a custard.

You don’t have to make a crust and yet you can serve the family a pie! 

What’s not to love?

Ma wasn’t big on buying mixes.

To be honest, neither were most of her friends.

So, somebody came up with a recipe using flour instead of the mix.

Ma got the recipe and tweaked it.

Well, you knew she would.

Hints:

If you want to use the whole 14 ounce bag of coconut, do it.
If you think the mixture is too much for your pie plate, put some in a custard cup - or two - and bake along with the pie.

If you want a firmer texture, place the baked pie in the refrigerator for two hours.

You can pour the batter over stewed fruit, such as apples. 

Bake at 350º F for 45 minutes.

                        Coconut Cream Pie 

Grease and flour a 9 inch pie plate

Preheat oven to 350º F

Place in a blender

2 Cups milk

1 Cup shredded coconut

4 large eggs

1 teaspoon vanilla

1 teaspoon coconut extract (optional)

1/2 Cup flour

1/2 Cup butter 

3/4 to 1 Cup sugar

1/8 teaspoon salt

1/4 teaspoon nutmeg

Mix well.

Pour batter into the prepared pie plate.

Bake for 45 to 60 minutes, until centre tests firm.

It's good warm or cold.

Cover and refrigerate leftover pie.

Want to make a dessert for two? It’s easy.

Grease 2 custard cups or an individual ramekin

Place in a blender

1/2 Cup milk

4 Tablespoons shredded coconut

1 large egg

1/4 teaspoon vanilla

1/4 teaspoon coconut extract (optional)

2 Tablespoons flour

2 Tablespoons butter 

4 Tablespoons sugar

dash salt

dash nutmeg

Pour into prepared custard cups or ramekin

Bake at 350º F for 50 minutes. 

If you’d like to make the original, using the mix, here it is:

1 Cup flaked or shredded coconut

3/4 Cup sugar

1/2 Cup Original Bisquick™ mix

1/4 Cup butter or margarine, softened

2 Cups milk

1 1/2 teaspoons vanilla

4 eggs

Heat oven to 350°F. Grease 9-inch pie plate with shortening or cooking spray.

In medium bowl, stir all ingredients until blended. Pour into pie plate.

Bake 50 to 55 minutes or until golden brown and knife inserted in the centre comes out clean. Cover and refrigerate any remaining pie.

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

January 23 - Castor and Pollux, the brightest stars of Gemini, the Twins are nearly overhead at around 11:30 p.m. local time.

January 25 - About 45 minutes before sunrise look very low to the southeast horizon for a narrow sliver of the waning crescent Moon. About 5° to its lower left will be Mercury. Binoculars will help pick both objects up against the brightening dawn sky.

January 27 - New Moon at 7:07 p.m. 

Anna Sultana's Spongecake with Lemon Cream Filling, Maltese Style

Well, the sky was overcast on February 2.

Various rodents throughout North America didn’t see their shadows.

So, with any luck, it will be Spring in six weeks.

I sure hope they were right.

I don’t know what it is about cloudy skies.

I crave lemons... in my drinks, in my meals and especially in my desserts.

Maybe I just need something round and yellow.

Whatever… I need to make lemon desserts.

About five years ago I posted two custard recipes:

Anna Sultana's Cannoli - Spongecake with Custard Filling, Maltese Style

Carmela Soprano's Zuppa Ingles, Neopolitan Trifle

Needless to say, Ma’s recipe is easier.

This recipe of Ma’s is even easier.

And it has lemon pie filling in it.

Need I say more?

Hints:

Sponge cakes are usually sold in pairs.

This recipe calls for four layers - that’s two packages.

This dessert also works with canned pie filling.

Or homemade, if you have the time.

This recipe makes a dessert large enough for a family get together.

If you’d like something smaller, just make it with:

one package of sponge cake (two layers)

one package of lemon pie filling & dessert mix

one half tub of whipped topping

Cover each layer with half of the lemon cream filling. 

                        Spongecake with Lemon Cream Filling

Prepare 

2 packages of lemon pie filling & dessert mix as per package instructions

Set aside to cool to room temperature.

Fold in

1  1-quart tub of whipped topping

Place in a deep bowl

1 8-inch sponge cake layer

Spread over it

a thin layer of apricot jam (optional)

Top with 

1/4 of the lemon pie / whipped topping mixture

* Place another 8-inch sponge cake layer on top of the lemon cream filling.

Cover with a layer of jam (optional) and 1/4 of the lemon cream filling.

Repeat from * two more times.

Cover and refrigerate.

Easy, no?

About the sky this week…

According to the Farmers Almanac:

February 4 is the midpoint of winter, the halfway point between the Winter Solstice and Spring Equinox.

On February 6 look to see a very thin waning crescent Moon forming a broad triangle with Venus and Mercury this morning, the Moon hovering about 4° above both planets. Mercury also reaches greatest elongation on this morning, 26° west of the Sun.

On February 8 there’s a New Moon at 9:39 a.m. It’s completely invisible.