Paska Buns

Paska (based on the Hebrew word for passover) is a rich, citrussy sweet bread...baked in loaves or rolls of all shapes and sizes and decorated with icing and sprinkles. It is a traditional Easter bread...baked by many generations before me. There are enough paska lovers in our family...that I think tradition that will carry on!

The Saturday before Easter was paska baking day in my childhood home.  It was mostly baked in loaf pans...and on Easter Sunday we enjoyed the nicely decorated fresh paska.  Though I still bake some in loaf form...we prefer paska buns over here.  They are easy to transport and share with friends and neighbours.  The following recipe uses instant yeast for simplicity.
 

• 1 1/2 cups milk
• 1/2 cup butter
• 1 small lemon, zest and juice
• 1 small orange, zest and juice
• 4 eggs, well beaten
• 1 cup sugar
• 1 teaspoon salt
• 2 tablespoons instant yeast *
• 7-7 1/2 cups flour , approximately

1. Scald milk and butter in microwave for about 2 minutes. Stir to melt butter.
2. Grate rind of lemon and orange. Then squeeze juice of each.
3. Combine all above ingredients in large bowl, together with beaten eggs, sugar and salt.  Mix well. 
4. Combine instant yeast with 4 cups flour and add to liquids.  Beat until smooth.
5. Continue adding flour, one cup at a time until the dough no longer sticky, but still quite soft.
6. Knead for several minutes.
7. Let rise in a warm spot until doubled in size.
8. Form small balls (the size of dinner rolls) and place on well greased pans.
9. Allow to rise once more until doubled in size about 1 1/2 hours. 
10. Bake at 325°F for about 15-20 minutes or until golden brown. 
11. Remove to wire racks to cool.
12. Frost with the icing of your choice...and top with sprinkles. 

Yield: 3 dozen paska buns

 * If you have active dry yeast, you might want to use Lovella's recipe, which is very similar to this one.

Yeast doughs that are heavy on milk, butter and eggs tend to rise a little slower.  Have patience!

 

Meyer Lemon Loaf

The Meyer lemon (named after Frank Meyer in 1908) originated in China...and is a cross between a lemon and a mandarin orange. It is rounder and more orange than the typical lemon and somewhat sweeter.  It has become very popular in recent years after being featured by the likes of Martha Stewart.  Though it was previously mostly a backyard fruit...it is now being grown commercially on a wide scale in California.  I'm working my way through a basket of Meyer lemons over here...and enjoying them every which way.  Here's a moist and yummy lemon loaf.

• 1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 3 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 cup buttermilk
• zest of 3 Meyer lemons
• 1/3 cup Meyer lemon juice *

1. Preheat oven to 350 °F.  Grease two loaf pans (abvout 4 x 8 inches each).
2. Cream butter and sugar with mixer until until light and fluffy.
3. Add eggs, one at a time, beating well after each addition.
4. Combine flour, baking powder, baking soda and salt in a medium sized bowl.
5. In a small bowl, combine buttermilk, lemon juice and zest.
6. With mixer on low, add flour mixture and liquids alternately in three additions.
7. Beat just until smooth.
8. Divide batter equally between the two loaf pans, spreading to smooth the top. 
9. Bake for 50 minutes, or until toothpick inserted in center comes out clean.
10. Cool for about 15 minutes, before removing from pan.
11. Allow cake to cool completely on a rack before glazing.

*Zest the lemons before extracting juice.
Glaze:

• 2 cups icing sugar
• 3-4 tablespoons Meyer lemon juice

1. Stir icing sugar and lemon juice until smooth.  Glaze should be pourable but not too thin.
2. Set rack with loaves over parchment paper and pour glaze over cakes, allowing it to run down the sides.

Maple Blueberry Granola Bars

It is maple syrup harvest season in some parts of our country.  Though I have never seen the syrup being harvested, I quite enjoy using it in various recipes.  Did you know that maple syrup and rolled oats team up nicely with blueberries in granola bars?  The original recipe called for frozen blueberries...but over here we prefer the bars with dried blueberries (or dried cranberries).

• 2 cups old-fashioned rolled oats
• 1/3 cup chopped pecans
• 1/ 2 cup sunflower seeds
• 1/4 cup plus 2 tablespoons vegetable oil
• 1/4 cup brown sugar
• 1/3 cup pure maple syrup
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup flour
• 1 cup frozen blueberries (not thawed) or 3/4 cup dried blueberries

1. Preheat oven to 350°F. Line a 9x12 inch pan with aluminum foil, leaving an inch overhang on all sides. Coat pan with non-stick cooking spray.
2. Combine oats, pecans and sunflower seeds with 2 tablespoons oil.  Spread on a baking sheet and bake for 12-15 minutes stirring several times.  Cool. 
3. Beat together 1/4 oil, brown sugar, maple syrup, egg, vanilla, cinnamon and salt.
4. Add flour and beat until smooth.
5. Stir in cooled oatmeal mixture until blended. 
6. Fold in blueberries.
7. Press mixture firmly into prepared pan.
8. Bake for about 25 minutes or until lightly browned.
9. Cool.  Remove from pan by lifting out the foil.
10. Cut into bars.
11. These freeze well.

Rice Pudding Deluxe

Comfort food...at its finest! Many years ago a local restaurant chain had a deluxe rice pudding on the menu. It came served on a very large platter...a warm rice pudding, smothered with a vanilla custard and topped with whipped cream. My daughter and I reasoned that if we shared the dessert it was almost a healthy choice. And so our shopping trips often included a stop at that particular restaurant for a treat. It was a sad day when we found our favorite item was no longer on the menu. Several years ago...I made up a copykat version at my daughter's request. Since that time...a rice pudding party has become an annual tradition...always in February. Our pudding day 2013 has come and gone... with four 'girls' around the table.  We each had our own big serving...and we didn't need dinner that day!

Ingredients:

• 4 cups milk
• 1/2 cup short grain pearl rice
• 1/4 teaspoon salt
• 1 egg
• 1/3 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup raisins
• 1 teaspoon vanilla extract

Method:

1. Place rice, milk and salt in a deep, heavy saucepan.*
2. Bring to a boil over medium heat, while stirring.
3. Reduce heat and simmer gently for about 45 minutes (or until rice is cooked) stirring frequently.
4. In a small bowl, combine egg, sugar, cinnamon and nutmeg with a whisk.
5. Stir 1/2 cup of the cooked rice into the egg mixture...then add the egg/sugar mixture to the cooked rice.
6. Add raisins.
7. Cook on low for two or three minutes.
8. Remove from heat and stir in vanilla.
9. Cool slightly and serve warm or chill in the refrigerator and serve cold. It is delicious either way.

*If you have a double boiler, the simplest method is to cook the rice in the top of the double boiler over boiling water.  This takes a little longer but reduces the risk of scorching the rice.

To bump it up a notch:

1. Prepare your favorite vanilla custard.
2. Whip up a pint of whipping cream, slightly sweetened and laced with vanilla.
3. Spread a layer of rice pudding on dinner plate or platter.
4. Top with a layer of vanilla custard.
5. Garnish liberally with whipped cream.
6. Sprinkle with cinnamon.
7. Indulge in rice pudding deluxe!

White Chocolate Valentine Popcorn

We have a bit of a Valentine's party with the grands over here every year.  A favorite treat is always the Valentine popcorn...which is also easy to package in clear cellophane bags and tie with a red ribbon as a take-home treat.  

• 2 packages microwave popcorn, popped (white or kettle corn variety)...about 16 cups
• 8 oz. / 225 gram package Baker's white chocolate squares, melted*
• 1 cup pink and red Smarties or M & M's.

1. Place popcorn in large mixing bowl.
2. Melt chocolate according to directions on package.
3. Pour warm chocolate over popcorn and toss to coat.
4. Add candies and stir well.
5. Allow to cool.
6. Package as you please.

*You can substitute white chocolate chips, but they must be of good quality or they will clump when melting.

 

Tomato Basil Tortellini Soup

January is known as 'soup month'...and for good reason.  Fog, rain, snow and wind have us craving some nice warm comfort food at this time of year.  A zippy version of tomato tortellini soup along with some crusty homemade bread may be just the thing you need on a cold winter's day.

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 cup chicken broth
• 4 cups tomato juice
• 1 14 oz. / 398 ml can diced tomatoes
• 10 oz. / 350 gr cheese tortellini
• 1/2 cup chopped fresh basil
• 1 tablespoon oregano
• 1/2 teaspoon red pepper flakes
• 1/2 cup shredded Parmesan cheese 
• 1/2 cup light cream

1. Cook garlic in oil over medium heat until fragrant.
2. Stir in broth, tomato juice and tomatoes.  Bring to a boil.
3. Add tortellini, reduce heat and simmer for 10 minutes.
4. Add  basil, oregano, red pepper flakes, cream and Parmesan cheese.
5. Bring to a boil and simmer for 5 more minutes. 
6. Sprinkle each serving with additional grated Parmesan cheese.

Loaded Baked Potato Soup

After having delicious potato soup at several local eateries lately, I decided to come up with my own version at home.  On a cold day last week, we enjoyed baked-potato-in-a-bowl...or 'loaded baked potato soup' as it is appropriately called. 

• 1 lb. bacon, diced
• 4 large russet potatoes, peeled and cubed
• 3 cups chicken stock
• 1/4 cup butter
• 1 large onion, chopped
• 1/4 cup flour
• 2 cups milk
• 1 cup shredded cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper 
• 3 green onions, sliced
• sour cream, garnish (optional)

1. Cook bacon until crisp...and drain on paper towel.
2. Place potatoes and chicken stock in large pot and bring to a boil.  Reduce heat, and simmer for about 20 minutes or until potatoes are tender.  With slotted spoon, remove several scoops of potatoes.  Place in a bowl, mash and set aside.
3. In a small saucepan, melt butter.  Add the chopped onion and sauté until tender.  Stir in flour and cook for about a minute.  Whisk in milk, a little at a time, bringing to a boil and simmering until thickened.  Add cheese, salt and pepper and stir until cheese is melted.  
4. Slowly stir cheese sauce into soup pot.  Bring to a boil on low heat.  
5. Add mashed potatoes, three-quarters of the crispy bacon and half of the sliced green onions. Stir to combine. Heat through.
6. To serve, ladle into individual soup bowls, topping with additional shredded cheese, bacon, green onions and a dollop of sour cream.