Citron Anise Pudding Cookies

Although pudding cookies have been around forever, it’s always interesting to take a basic recipe and personalize with flavors that appeal to you especially. I have always had loved the flavor of both citron and anise, so I decided to incorporate them in this cookie. I have very vivid memories of my mothers’ huge, wonderful garden, on our farm in southern Alberta. Citron was one of the melons that she grew and made it into a nice, preserved fruit for the winter months. I just loved it, but it seems this melon has become extinct these days. The reason can be deduced from historical seed catalogues. Throughout the period of about 1910 to 1950, whenever imported winter fruit and reliable refrigeration arrived in a region, the local seed companies tended to drop citron melon seeds from their catalogues.

The real value of citron melons was that they kept for nearly a year with no special storage, which means a rural family could depend on them for winter food (with some boiling and sugar), and they could be processed into sweet desserts at any time of year when there was less outdoor work to do. Combined with the fact that the plants require very little care, and can yield a decent crop in poor soil, citron melons were a very practical source of useful fruit for farm families and rural communities.

Citrons were a preserving melon, not meant for fresh eating that were widely grown by farm families and gardeners in the 1800s and early 1900s, all across Canada.

Since the flesh of the citron has no color or flavor of its own, it could be combined with other fruit to ‘extend’ them, making more jam, pies, and preserves. I recall my mother putting raisins with hers.

Anise can be a bit of a polarizing spice. It has the flavor that most people associate with licorice and tends to be something you either like or you don’t. I have always enjoyed the taste, so combining with citron makes a match made in heaven.

The tradition of using anise seeds to flavor meals and desserts dates to the time of the ancient Romans. It is said that the Romans would serve large cakes flavored with anise at the end of their feasts in order to enhance their digestion. 

Now this brings us to the question ‘why use pudding mix in cookies’? Added to cookie dough, pudding mix yields unbelievable texture and depth. They come out of the oven nice and crunchy on the outside, but they maintain that delicious soft, chewy texture on the inside. Cornstarch is a key main ingredient in instant pudding, so it probably makes sense that it helps make pudding cookies super soft and chewy. And when it comes to the recipe, you’ll want to choose your pudding mix carefully. An instant pudding mix is required.

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Citron Anise Pudding Cookies
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Instructions
  1. Preheat oven to 350 F. Line a cookie sheet with parchment paper.
  2. Sift together flour & baking soda; set aside.
  3. In a large bowl, cream together butter & sugar until light & fluffy. Add pudding & beat until well blended. Add eggs & vanilla, mix well.
  4. Add flour mixture slowly until well incorporated. Add anise seed & citron peel; beat just until incorporated.
  5. Roll into 60 - 1-inch balls & place on baking sheet. They don't spread much but still need a bit of room .
  6. Bake for 8-12 minutes or until set in the center. Let cool on baking sheet for a few minutes before removing to completely cool.

Cornmeal-Anise Guava Cookies

Sweet guava paste paired with savory corn makes the perfect combo, even if it sounds a little weird, it couldn’t be better.

Guava paste is an ingredient that is used in many Cuban, Caribbean and South American recipes. This specialty ingredient, also known as goiabada or pasta de guayaba, is basically candied guava puree. It is made by cooking together guava fruit and sugar until it is very, very thick and then leaving the mixture to dry to remove excess moisture. This results in a paste that keeps well and is very flavorful. While the exact consistency of guava paste can vary from brand to brand – some are very dry and similar in texture to fruit leather, while others are more moist and slightly more jam-like, they are all thick enough to slice and serve. Guava paste, with its distinct and tropical flavor, is equally good in desserts as well as savory dishes.

If you like corn, chances are you are also a big fan of cornbread in its many interesting forms. I used to think that cornbread was so good it didn’t need anything extra thrown in the ‘mix’.

The beauty of cornbread is that it can take on so many different flavors. It can be sweet, savory or as spicy as you would like. Thanks to its simplicity, there are very few food items it wouldn’t pair with, so its limits of culinary creations are endless.

I can’t remember if there was ever a time I didn’t like corn. I love everything about it … the taste, the smell, how beautiful it looks growing in the garden and of course the memory of my mother’s cornbread straight from the oven. While these cookies aren’t necessarily a classic cornbread, they make a very interesting ‘dessert’.

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Cornmeal-Anise Guava Cookies
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Instructions
  1. In a large bowl, cream butter, cream cheese, sugar, egg yolk, orange juice & extract with an electric mixer.
  2. In another bowl, whisk together flour, cornmeal, anise seed, baking powder & salt. Using a spatula, add to wet mixture & mix well. Cover with plastic wrap; chill 2 hours or overnight.
  3. Preheat the oven to 375 F. Line baking sheet with parchment paper.
  4. Shape dough into 1-inch balls & arrange on baking sheet, leaving about 2-3-inches between cookies. Flour the end of the handle of a wooden spoon & make a well in the center of each cookie. Cut a few slices from the guava paste, about 1/2-inch thickness. Cut into cubes. Place a piece of guava in the center of each cookie.
  5. Bake for about 15 minutes or until very light golden. Cool cookies on baking sheet for 2 minutes before transferring to a wire rack to cool completely.

Anise Citron Biscotti

When most people mention biscotti, they actually mean a specific type of Italian cookie called ‘cantuccini’. Italians use the term biscotti to refer to any type of crunchy cookie, round, square and otherwise as the British use the word biscuit. Here in North America, biscotti refers to a specific type of Italian cookie, derived from the ‘Tuscan cantuccini‘, which is a hard, almond flavored cookie that is baked twice and usually served with the sweet Italian dessert wine, Vino Santo. This wine is loved for its intense flavors of hazelnut and caramel. When paired with biscotti, Vino Santo is inarguably Italy’s most famous welcoming tradition. What makes this wine truly special is the natural winemaking process which gives it a unique taste.

The word biscotti derives from ‘bis’, Latin for twice, and ‘coctum’ or baked (which became ‘cotto’, or cooked).

The original biscotti was created by a bakery in Prato, Italy. Cantuccini became a staple in the Tuscan cities of Florence and Prato then spread throughout the Italian peninsula. Tuscan biscotti are flavored with almonds from the plentiful almond groves of Prato. From the original recipe it expanded to lemon flavored dough as well as other flavors and spices with additions such as raisins, dried fruits and peels to chocolate morsels and nuts.

Biscotti have been baked for centuries and its iconic texture was the perfect for for sailors who were at sea for months. In modern times, biscotti range in texture from very hard to somewhat spongy and more cake-like. First, the sticky dough is shaped into a log and baked until firm. After a short cooling period, the log is sliced into diagonal pieces and baked again to cook out the moisture and produce the crisp, dry-textured cookie with a longer shelf life. The classic recipe has no butter or oil, using only eggs to bind the ingredients together. They are typically made in a 3, 5 or 7-inch size.

I have to be honest, biscotti has never been one of my ‘go-to’ cookie recipes. But, for something quick and easy, I decided to make a small recipe using two of my favorite ingredients …. anise seed & citron peel. Brion & I tried dipping them in wine and we realized we have been missing out on something real good!!

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Anise Citron Biscotti
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Instructions
  1. Preheat oven to 300 F.
  2. In a bowl, combine oil & sugar followed by vanilla & eggs.
  3. In another bowl, combine flour, salt, baking powder & anise seed then gradually stir this mixture into the egg mixture. Lastly, fold in citron peel.
  4. Divide dough in half & form into two logs (about 6"x 2"). Place logs on a parchment lined baking sheet.
  5. Bake for about 30-35 minutes; remove from oven & set aside to cool for about 10 minutes. Reduce heat to 275 F.
  6. Cut logs on the diagonal into 3/4-inch thick slices. Lay the slices on their sides on lined baking sheet.
  7. Bake for another 20-25 minutes, turning halfway through baking time.
  8. Cool on baking sheet for 5 minutes, then carefully transfer to a wire rack to finish cooling. Store in an airtight container.

European Easter Bread

The aroma of Easter bread baking certainly brings back precious childhood memories. What I recall about my mother’s Easter bread, was that it was a dense, mildly sweet & a very egg rich bread. It was always baked in round ‘cans’ and the taste was unforgettable.

Nearly every country around the world has a traditional Easter bread. Each one is different in some way, a mix of symbolism and satisfying taste. They represent a continuity of traditions from centuries past, including much earlier pre-Christian times. Often these rich, yeasted breads are made in symbolic shapes and are elaborately decorated.

Germany and Austria make several shapes such as : Osterzopf – Easter braid, Osterkranz – Easter wreath or crown, Osternester – Easter nests, Eierimnest – Easter egg nest, Striezel – stacked braided bread.

That being said, I couldn’t resist doing a little ‘version’ of my own. I started with my favorite sweet yeast bread, added some anise flavor and a cream cheese filling. So now you have German osterkranz, Italian panettone and Romanian pasca all in one beautiful EUROPEAN EASTER BREAD.


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European Easter Bread

A heavenly creation!

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Bread Dough

Glaze

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Bread Dough

Glaze

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Instructions
  1. In a large bowl, whisk yeast & sugar into lukewarm water; let stand about 10 minutes. With an electric mixer, beat together 3/4 cup sugar, eggs, oil, anise extract, lemon zest, lemon extract, salt & anise seed. Combine egg mixture, melted butter & milk with yeast mixture.

  2. Add 4 CUPS flour, 1 cup at a time to wet mixture. Stir well after each addition. Turn dough out onto a floured surface & knead until smooth & elastic, about 5-6 minutes, adding remaining 1/2 cup flour if necessary.

  3. Coat a large bowl with oil. Place dough in bowl & turn to coat. Cover with plastic wrap & set in a warm place to rise until it doubles in bulk. Meanwhile, cut a piece of parchment paper big enough to cover the bottom & go up the sides of a 10" spring form pan. When dough has risen enough, cut into four pieces.

  4. On the parchment paper, press one piece of the dough into a circle measuring about 10" in diameter. Sprinkle with 1/3 of the mixed peel, leaving a gap at the edge. Press out second piece of the dough on a lightly floured piece of wax paper, place it on top of the first layer & sprinkle with another 1/3 of mixed peel. Repeat with the third & fourth pieces of dough but do not sprinkle mixed peel on the final layer.

  5. Place a glass tumbler on top of the center of the dough circles. Cut dough into 16 segments, starting a the edge of the glass. Lift & twist them away from each other through 180 degrees. Lift & twist through 90 degrees so that the ends are vertical. Press the edges together firmly. Repeat this process with all pairs of segments. Leave glass sitting on top at the center of the circle to form an indentation for the cheese filling. Cover with plastic wrap & set in a warm place to rise for about 1/2 an hour.

  6. Preheat oven to to 325 F. In a bowl, place cream cheese, eggs, sugar & vanilla; mix well. When bread has risen, remove glass & fill indentation with cheese mixture. Bake for about 40-45 minutes. Allow to cool. Brush with honey/water glaze. Sprinkle with powdered sugar.

Christmas Baking — Priceless Memories!

I think my mother enjoyed Christmas baking very much. Many of the ingredients for the special things she would bake at this time of year were just too expensive to have on hand all the time. Somehow she would work her magic and make that grocery money stretch to include these things.

While we were at school, over the weeks prior to Christmas, she would bake many different kinds of cookies & squares. When we would arrive home in the late afternoon there was no trace of what she had baked. Every cookie tin and various other containers were being filled with these glorious goodies.

Mom & Dad would make a ‘batch’ of their homemade rootbeer as well. During our Christmas vacation from school, after supper and all the outside chores were done, we as a family gathered around the dining room table. In four of her prettiest dishes, mom would put mandarin oranges, unshelled mixed nuts, Christmas candy and some of her baking. In small little pretty glasses she poured for each of us some homemade rootbeer.

It was such a special family time to visit with each other and nibble on these treats. Life in the fifties had a gentle rhythm to it and I am forever grateful to have been a part of it all.

Even though there is just the two of us at our house, I can never resist finding some reason to do some Christmas baking. I mean, what better gifts for the neighbors and friends than homemade goodies! Over the next few weeks while I’m baking, I’d like to share with you some of these recipes so I’ll start off with a sour cream cookie.

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Anise-Orange Sour Cream Cookies
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Course dessert
Cuisine German
Servings
cookies
Ingredients
Course dessert
Cuisine German
Servings
cookies
Ingredients
Votes: 1
Rating: 5
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Instructions
Cookies
  1. In a small bowl, combine flour, baking powder, baking soda, anise seed & salt; set aside. In a large bowl, using an electric mixer on medium speed, beat margarine, sugar & egg until light & fluffy. At a low speed, beat in sour cream, orange zest & vanilla until smooth. Gradually stir in flour mixture until well combined. Cover & refrigerate 1 hour or more.
Filling
  1. In a small bowl, combine cream cheese, cranberries, 2 Tbsp sugar & orange zest. Beat until light & fluffy.
  2. Preheat oven to 350 F. Place chilled dough on a piece of parchment paper the size of a baking sheet. Cover with plastic wrap & roll dough into a 15" ( 38 cm) square. Remove plastic wrap & carefully cut dough into 30 - 2 1/2" (6.35 cm) squares (making sure not to cut through parchment paper).
  3. Place entire sheet of paper with cookie squares on baking sheet. Make 1-inch cuts from each corner toward the center of the dough. Spoon about 1 Tbsp of filling onto center of each square. Fold alternating points to the center to form a 'poinsettia'; pinching gently at center to seal. Sprinkle with sliced almonds.
  4. Bake 10-12 minutes. Remove to wire rack & cool. If desired, drizzle with a cream cheese frosting.

Fresh Cherry Almond Scones

What’s not to love about fresh cherries?! Besides having a wonderful taste, they have many health benefits as well. In Alberta, we start seeing cherries in the grocery stores about early June. For most part they come from British Columbia, Canada. Of course, ‘Bing’ is probably the most widely known variety because of it’s size and sweetness. As the ‘season’ rolls along, the price comes down somewhat but what fruit lover could resist them?

In an earlier blog, I mentioned that Brion and I had spent three months in Cuenca, Ecuador in 2015. At some point, during that time, the street vendors chants rang through Cuenca’s streets encouraging passersby to purchase their in-season, pick-of-the-crop  fresh cherries. A half of a kilo (a little over a pound) sold for 1 to 2 dollars, depending on the vendor and the time of day. CERAZAS! CERAZAS! CERAZAS! was the mantra as they navigated ‘wheel borrows’through Cuenca’s streets broad and narrow. As long as they were available, we always made sure we would buy some on our way back from our daily walks.

About four years ago we planted a northern cherry tree, called ‘Cupid’ in our back yard. It would be classed as a sour or semi-sweet cherry. Although it is very young and doing well, it will be a while before we will have a wheel borrow full of cherries from it.

There are lots of great fresh cherry scone recipes it seems. Even so, why not try to tweek the recipe yet again. Hope you enjoy this version with some of those fresh cherries.

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Fresh Cherry Almond Scones
Fresh cherry scones with almond-anise flavor.
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Instructions
  1. Preheat oven to 350 F.
  2. In a blender or food processor, pulse almonds until coarsely ground. Add oatmeal & anise seed; repeat process for a few more seconds. Add flour, sugar, baking powder & salt; whirl only until combined. Add margarine & pulse slightly, transfer to a large bowl.
  3. In a small bowl, beat together yogurt, egg & almond flavoring. Combine wet & dry ingredients, mixing only until just mixed.
  4. On a sheet of parchment paper, pat or roll the dough into a 12" square. Place cherry halves evenly over the dough, pressing in gently. Using the parchment, fold 1/3 of dough over, then repeat with opposite side of dough. Pinch seams together. Place log seam side down and flatten into a long rectangle using your palms, approximately 12" x 4". Using a sharp knife cut 14 wedges.
  5. Space out on parchment paper or transfer to a new sheet on baking pan. Bake for 10-15 minutes or until test done.
Recipe Notes
  • Cherries can be carefully folded into batter and then scooped onto baking sheet instead of making wedges if you prefer.

Easter Bread

With Easter right around the corner I couldn’t pass up the chance to once again try to create ‘the taste of a memory’.

It seems that every country as well as anyone who enjoys to make bread has their own version of ‘Easter Bread’. My mother’s Easter bread was baked in coffee cans, a beautiful yellow color and slightly sweet. As the saying goes, it was ‘to die for’. Somehow my sister and I can’t remember it having fruit or special flavorings but it was almost ‘cake like’ in taste and texture.

With my Easter ‘braid’, I’ve tried to capture that same texture as well as making some additions of citrus peel and flavorings. Not quite as memorable as my mother’s but a good second. Hopefully you will enjoy trying it.

Have a wonderful Easter!

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Easter Bread
The pairing of anise with citrus gives this bread such a pleasant flavor.
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Prep Time 45 minutes
Cook Time 40 minutes
Passive Time 3 1/2 hours
Servings
loaves
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Prep Time 45 minutes
Cook Time 40 minutes
Passive Time 3 1/2 hours
Servings
loaves
Ingredients
Votes: 1
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Instructions
  1. In a large bowl, warm water in microwave to lukewarm. Whisk in yeast & sugar; let stand about 10 minutes. With an electric mixer, beat together 3/4 cup sugar, eggs, oil, anise extract, lemon zest, lemon extract, salt & anise seed. Combine egg mixture, melted butter & milk with yeast mixture. In another bowl, combine 4 cups flour with mixed peel & add 1 cup at a time to wet mixture. Stir well after each addition. Turn dough out onto a floured surface & knead until smooth & elastic, about 5-6 minutes, adding remaining 1/2 cup flour if necessary. Coat a large bowl with oil. Place dough in bowl & turn to coat. Cover with plastic wrap & set in a warm place to rise until it doubles in bulk. Line a baking sheet with parchment paper. Gently punch down dough & divide in half. Divide each portion into 3 ropes. Braid ropes to form loaves & let rise until doubled in size. If you prefer, you can brush with a little bit of beaten egg white. Preheat oven to 325 F. Bake until golden, about 40 minutes. If you choose to ice braids, cool completely before doing so.