Ingredient: vanilla

Long Weekend Rhubarb Cake

It doesn’t feel like a summer long weekend to me without the rhubarb coffee cake my mother-in-law Betty always served at the cottage.

The Canadian and American July long weekends fall just a few days apart; July 1, Canada Day, the big 150 this year, and the Fourth of July. If your house is like ours, people are coming and going all weekend. We spent Canada Day at my sister-in-law’s lake house this year, and I brought the rhubarb cake as a tribute to Betty.

Sweet, not too rhubarb-y, it’s perfect anytime when you have a houseful.

Have a wonderful holiday!


Print Recipe
Rhubarb Coffee Cake
Everyone loves this sweet coffee cake.
Cuisine Sweet Treats
Prep Time 20 minutes
Cook Time 45 minutes
Servings
13 x 9 pan
Ingredients
Cuisine Sweet Treats
Prep Time 20 minutes
Cook Time 45 minutes
Servings
13 x 9 pan
Ingredients
Instructions
  1. - cream butter and sugar
  2. - beat in eggs and vanilla
  3. - sift together flour, salt and soda and add to creamed mixture alternating with buttermilk
  4. - toss rhubarb with 1 tsp flour and mix in by hand.
  5. - pour into buttered 13 x 9 pan
  6. - Mix butter, cinnamon & brown sugar and sprinkle on top of cake
  7. - bake for 45 minutes.

Santa’s Dark Secret

It’s never too early for chocolate!

It’s not Christmas yet – and I certainly don’t have my decorations up or my shopping done – but Santa’s Dark Secret cookies (the ones Louise makes for Blue in Home for Christmas – launching today! ) are good anytime, despite their name. 

HFC COVER MED outln

Home for Christmas is available today on

Amazon, B&N nook, kobo and the iTunes store

Judy

Save

Save

Print Recipe
Santa's Dark Secret
Rich and delicious double chocolate cookies. Perfect for Santa.
Cuisine Sweet Treats
Servings
dozen
Ingredients
Cuisine Sweet Treats
Servings
dozen
Ingredients
Instructions
  1. Cream butter in an electric mixer.
  2. Add sugars, mix, add eggs, mix well.
  3. Put flour in a bowl. Take out a tablespoonfull or so and add to the dried cherries, separating them in the flour.
  4. Mix together dry ingredients in a separate bowl and add to creamed butter mixture.
  5. Add chocolate chips and cherries. Mix well with a wooden spoon.
  6. Drop from spoon onto an ungreased cookie sheet.
  7. Bake 7 minutes at 350°

When your Zucchini get out of hand.

To celebrate the launch of The Good Neighbor, Book Two in the Fortune Bay Series, I’m continuing my week of late summer recipes with

Zucchini Bread, or

“what to do when your garden becomes the Little Shop of Horrors.”

The other day, my mother tried a piece of my Zucchini Bread.

“What is that flavor?” she said. “Mine has never been this nice.”

“Cloves,” I told her.

“I don’t like cloves,” she said. “But I love that.”

I have to admit it was particularly good batch. I usually grind whole cloves and if you are not diligent with the mortar and pestle, the flavour of the chunks of clove can over power the loaf.

This time I hadn’t been able to find whole cloves at the store, so I used ground and found it was better for this bread.

20150901_5057 Also, I wrung out the grated zucchini just the right amount and the moisture level was perfect. Last time I was showing someone how to wring out the excess moisture in a tea towel, was over zealous and the bread was a touch dry. But do wring it out to prevent a soggy loaf.

Nobody likes a soggy loaf!

It’s a great way to use that excess zucchini at this time of year, or get a nice size one at the farmer’s market and knock yourself out!

In The Good Neighbor, (yes! out this week!) Stephanie goes out to her garden and finds:

The Good Neighbor

The stump end of a mammoth zucchini peeked out at her from under a leaf. Not good. Zucchini were the jesters of the garden, growing to ridiculous, bulbous proportions when your back was turned…

Hefting a giant zucchini in one hand, she measured its weight, reminded of a childhood summer day spent grating the big ones for zucchini bread, the smell of cloves and cinnamon filling the air. She put the offender under one arm, the basket over the other, and started down the shoreline path to the cabin.

Cloves and spice, Aunt Augusta’s trademark. Stephanie must have the same recipe I have.

Enjoy!

Judy sig

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Print Recipe
Zucchini Nut Loaf
Sweet and moist with the (subtle) flavour of cloves and cinnamon, this is the perfect sweet bread to have in the freezer to whip out for unexpected company. Or when you just need some comfort food yourself.
Cuisine Sweet Treats
Cook Time 1 hour
Servings
loafs
Ingredients
Dry Ingredients
Cuisine Sweet Treats
Cook Time 1 hour
Servings
loafs
Ingredients
Dry Ingredients
Instructions
  1. Grate the zucchini. Lay in a towel and wring out some of the water. water will run out. Don't squeeze until totally dry or the bread will be dry.
  2. In a large bowl mix the sugar, oil and vanilla with a large spoon. Beat in the eggs and stir in the zucchini.
  3. Combine dry ingredients in another bowl. Add to zucchini mixture and stir.
  4. Spoon batter into 2 greased loaf pans, or five tiny ones so you can give some away.
  5. Bake at 350° F for 1 hour - until toothpick comes out clean. Turn out of pans onto wire rack and cool right side up. Wrap airtight when cool and keep in refrigerator up to 3 weeks or freezes well.