5/6/2021
Cook’s Corner and Growing up in the 1950'sBetty Kaiser
I have fond memories of growing up as a child in the 1950s. It truly was an era of innocence and fun. May Day was a special joy. Coming on the first of the month, it marked the coming of spring and summer. In elementary school, clear through to high school, it was a celebration of life and fun.
We didn’t know that in many countries around the world it was an ancient agriculture tradition that began with astronomy. In fact, most countries have a May Day holiday ranging from a springtime fertility festival to a May Bank Holiday! Among other things, May Day is an important holiday for workers in Communist countries.
May Day was always just fun for us girls and boys in the classroom. We girls wore frilly dresses as we danced around a tall wooden pole on the playground while holding on to colorful streamers to wrap the pole.
In class, our teachers showed us how to shape and make paper baskets to fill with goodies. Those we either gave to our parents or special classmates. Of course, we girls swooned if a boy even looked at us let alone gave us a piece of candy!
In high school we elected a queen and her court! One of my favorite memories is a comic of the Peanuts Gang (including Snoopy) dancing around a similar flag pole.
At home, we would fill small baskets with treats, flowers or tiny gifts and notes to be hung on the doorknobs of family, friends and neighbors. We would ring their door bell, say ”Surprise!” and run.
Life can be a celebration even during hard times. So, let’s keep this tradition alive. Surprise someone this month with a special joy of a belated May Day treat.
Now, this being a cooking column, I have to tell you the truth—I don’t remember any special meals on May Day. I do, however, remember making small cookies and muffins that we put in baskets for friends and neighbors. The following recipe is an old favorites for this time of year. Enjoy!
Springtime Strawberry and Ricotta Muffins
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 cup sugar
- ¼ tsp ground nutmeg
- 2 eggs
- ¼ cup (½ stick) melted and cooled butter
- ½ cup cold water
- 1 cup washed, stemmed and chopped strawberries
- 1 cup ricotta cheese
- Powdered sugar for dusting
Directions:Pre-heat oven to 375°.
1. Spray muffin pan with non-stick spray.
2. Sift all dry ingredients together into a large bowl.
3. Add eggs, butter and water and stir gently only until the dry ingredients are almost all moistened.
4. Add strawberries and ricotta and continue to mix gently until incorporated. Be careful not to over-mix.
5. Spoon or scoop into prepared muffin pans, filing them about ¾ full.
6. Bake for about 25 minutes or until a toothpick inserted into the center comes out clean.
7. Allow to cool for a few minutes before removing from pan.
8. Serve warm. Dust with powdered sugar if you like.
Keep it simple and keep it seasonal with Betty Kaiser’s Cook’s Corner
