Like I said last week already, it’s getting to be strawberry season, but before I go full on into the berries (that will be next week), I was gifted an armful of young tender rhubarb, so I decided to make this jam. It is lovely and tart and not too sweet and very delicious. I know that some people can be allergic to rhubarb (and to ginger too), so be aware that this is pretty much pure rhubarb. Enjoy!
Continuing the tradition of making a new variation on Hot Cross Buns, this year, I made Apricot Pecan Hot Cross Buns. Dried apricots soaked in rum and toasted pecan bits in a sweet, yeasted dough. Very “Easter-y” to me and delicious for breakfast for the next few days as I have company for the holiday weekend.
It’s Santa Lucia Day, a part of the Swedish tradition in the run up to Christmas. Apparently it’s called Saint Lucy’s Day in the US, but I haven’t heard it called that much. Anyway, part of the tradition for this day is making of these Saffron rolls, shaped like an S. They are lovely, not too sweet and have a great cardamom and saffron flavor. Quite easy to make and lovely served just out of the oven for breakfast or with afternoon coffee/tea.
We’re living in particularly strange times, aren’t we? Social Distancing so we are working from home and schools are shut (I work from home anyway, so that isn’t that different for me) and yet, for some of us, because we’re all confined to home, we have the whole family around. The one thing that I can say for sure though: people still have to eat. And because you guys know me and my propensity for giving away stuff, I thought we’d try something new: a Bake-a-long
I’m going to try something to see if it catches on, but it involves your participation. This will give you guys the opportunity to join in the baking fun — maybe keep the kiddos occupied? I’ll make the recipes and food topics easy. And maybe you’ll win a cookbook!
Here is how this is going to work: Every week, either on Monday or Tuesday, between now and the last Sunday in April (that being the 26th of April) — so 6 weeks — I am either going to post a *baking theme or idea* or a general recipe. You then have a week to bake that recipe or bake something on that theme. I’ll keep them nice and simple, with lots of room for your own creativity and so that you can use mostly pantry staples. To “enter”, you then need to post a photo of your creation to the associated FB post at https://www.facebook.com/cupofsugarpinchofsalt/
You don’t have to participate every week; but if you participate a minimum of 3 times, you will be eligible to win one of the three cookbooks pictured here (not surprising, given my love of the America’s Test Kitchen program on PBS, they are all ATK Cookbooks). The more you participate, the more chances that you have to win. Make sense? Kids are encouraged to participate; once you’ve baked your goodies, share with neighbors and family/friends while social distancing!
Just so you have an idea, the general “topics” will be these. I’m not sure of the order, but that gives you some ideas if you want to plan ahead for shopping.
crumble bars
your favorite cookie recipe
something Eastery or Passover
pies, pies and more pies
make something savory
bread
So here is Week #1
Recipe / Theme: Crumble bars!
http://cupofsugarpinchofsalt.com/?s=crumble+bars
here on the website, there are 23 variations on the crumble bar, but the basic recipe is butter, a couple of egg yolks, sugar, flour, vanilla and salt. Then you’ll need jam (or peanut butter, or lemon curd, or nutella) and, if you like (optional) nuts, or chocolate chips or dried fruit. The latter part is where you can be creative. If you click on the link above, you’ll see my recipes (which either call for a 9×9 inch pan, or a 9×11 inch pan, but you could also make this in a cake pan or a spring form pan and cut like a cake instead of bars). Start with the base recipe, then do your own thing (or make some exactly as I have written it). Ready, set, go!
