Cookbook winners
Congratulations to the following winners of our cookbook draw: Doris Vandergucht, Kamloops, B.C., Arlene Selkirk, Spy Hill, Sask., Shirley Muhr, Odessa, Sask., Rita Dumonceau, Ponteix, Sask., Jean Bzdel, Saskatoon and Marlyn Baker, Medicine Hat, Alta.
Gardening’s pleasures
Warm weather is here and Canadians are working on balconies, yards and community gardens to rake, weed, dig and plant. According to the Canadian Health Network, gardening has been growing in popularity by leaps and bounds during the past decade.
Anyone who has spent time tending a garden knows the soothing, stress-relieving effect that it has. It takes your mind off work, family problems and all the other troubling issues that prey on us in our lives. What could be better for one’s self-esteem than knowing you have produced a beautiful scented bouquet or a delicious salad from a patch of plain, brown dirt?
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Gardening uses all the body’s major muscle groups. Arms, legs, shoulders, stomach, neck and back are used during an hour of raking, digging and planting. You may not end up with buns of steel but you will get a challenging workout that stretches and strengthens muscles and promotes cardiovascular health. Gardening also improves co-ordination and burns calories. Depending on the activity, working in the garden for 45 minutes can burn the same number of calories as 30 minutes of aerobics or jogging. For example, mowing the lawn with a push mower or tilling the vegetable patch expends the same level of energy as swimming or aerobics. Digging or turning compost can burn about 400 calories per hour.
Are self-tanning lotions safe?
Self-tanning lotions won’t hurt you. They contain a colourless sugar, dihydroxyacetone, that interacts with amino acids on the skin’s surface to produce a temporary tanned appearance. The trick to getting a natural-looking tan with these products is in careful application. I asked at a Clinique counter about the best way to apply it.
First, you must exfoliate to remove any dry rough skin. Then moisturize the areas where you will be applying tanner. Pay special attention to dry areas, as absorption is better on dry skin and will lead to an uneven tan. Wear surgical gloves or be sure to wash your hands thoroughly after applying. Otherwise, you’ll have curiously tanned palms. Some professionals use sponges for a more even application. Remember to spread it lightly on knees and elbows where the tanner tends to collect. If your self-tanner does not contain SPF 15 or higher, remember to apply sunscreen before going outdoors.
Won’t finish the job
Dear TEAM: I have a bread machine that will cut out after the bread rises and won’t complete. Also, we have baked bread since 1946 and lately our bread comes out coarse and heavy. – B.N.S., Naicam, Sask.
Dear B.N.S.: After reading your letter we had several suggestions to help you. First of all, you must contact the manufacturer of your bread machine to help you with the malfunction. Your problem is hard to diagnose since each company makes its machines differently. If you have your operating instructions, there will be a customer service phone number or address listed. As for your bread being coarse and heavy, our suggestion is to try a new batch of yeast and if you are baking your bread in the bread machine, perhaps try specialty bread machine flour and yeast.
Food fit for angels
As far back as my flickering memory goes, I always had an angel food cake for my birthday. There were variations throughout the years, different coloured candles, different icing, and the coins hidden inside got bigger. One thing stayed the same – the cake always tasted good.
Angel food cakes are versatile, and look lovely when presented at a table. Recently I was at a country school’s annual strawberry social, and as you entered the schoolhouse to get your sweet strawberry treats, it wasn’t the old building smell or the rundown paint that I noticed. It was the beautiful angel food cakes that decorated the tables. Angel food cake is elegant and stately enough to be served at even the fanciest of functions.
At my sister-in-law’s shower, angel food cake was served with a choice of toppings. I would like to share these recipes so you can try them at your next gathering. Note: All the toppings must be stored in the refrigerator.
Pistachio topping
1 14-ounce can 398 mL
crushed pineapple, well drained
1 cup Cool Whip 250 mL
1 cup mini- 250 mL
marshmallows
1 four-serving size prepared
package of pistachio pudding
Mix and serve.
Crispy Crunch topping
4 cups Cool Whip 1 L
2 Crispy Crunch bars, crushed
Mix and serve.
Mile high topping
1 15-ounce box frozen 425 g
strawberries, thawed
1 cup sugar 250 mL
1 tablespoon lemon juice 15 mL
1/2 teaspoon salt 2 mL
2 egg whites, unbeaten
Combine and beat together until very stiff, about 15 minutes. Set aside.
Then mix:
1/2 cup whipped cream 125 mL
or one package Dream Whip
1 teaspoon vanilla 5 mL
Whip cream with vanilla. Fold into berry mixture. This fills an ice cream pail three-quarters full. Keep it in the freezer and use as needed.
Orange topping
1 cup white sugar 250 mL
2 tablespoons flour 30 mL
2 tablespoons 30 mL
cornstarch
1/4 teaspoon salt 1 mL
Mix the above ingredients in a double boiler, then add:
1 6-ounce tin frozen 177 mL
orange juice
11/2 cups water 375 mL
Cook until thick, then add:
1 teaspoon butter 5 mL
1 teaspoon lemon juice 5 mL
When cool, add one envelope Dream Whip whipped or 1/2 cup (125 mL) whipping cream whipped.
Lemon topping
2 packages (113 g each)
lemon pie filling, not instant
2 cups whipping cream 500 mL
2 cups fresh 500 mL
strawberries or raspberries
Prepare lemon pie filling according to package, but use only 11/4 cups (300 mL) of water per package. Cover and let cool to room temperature. Whip cream until very thick. Stir a large spoonful of cream into pie filling to lighten. Fold in remaining cream. Serve with fresh berries.
Rhubarb raspberry topping
11/2 cups sliced fresh or 375 mL
frozen rhubarb
3/4 cup fresh or frozen 175 mL
raspberries, thawed
6 tablespoons sugar 90 mL
5 tablespoons orange 75 mL
juice, divided
1/2 teaspoon orange peel, 2 mL
grated
2 teaspoons cornstarch 10 mL
In a saucepan, combine the rhubarb, raspberries, sugar, four tablespoons (60 mL) orange juice and orange peel. Cook uncovered over medium heat until rhubarb is tender, about seven minutes. In a mixing bowl, combine cornstarch and remaining orange juice until smooth; stir into the fruit mixture. Bring to a boil. Cook and stir for two minutes or until thickened. Remove from heat and cool completely. Serve with whipped cream and cake.
Reader requests
TEAM is in search of an old-time recipe for sponge toffee that is a brown sugar and gelatin mixture. If you know of one that is delicious and would like to share your recipe, please send it in.
Jodie Mirosovsky is a home economist from Rosetown, Sask., and one of four columnists comprising Team Resources. Send correspondence in care of this newspaper, Box 2500, Saskatoon, Sask., S7K 2C4.
