As we approach Christmas, I am flooded with memories of past Decembers.
This year our family is grieving the loss of both Clint’s mom and my
dad. If you are also grieving this season, I hope the following list of
practical tips for surviving December after the death of a loved one
will be helpful.
Several of the suggestions are from a pamphlet called Getting Past
Christmas by Carlene Vester Eneroth.
- Buy a beautiful Christmas candle and light it each day through
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December as a silent reminder of your loved one.
- Consider giving some of your loved one’s treasured possessions as
gifts – favourite books, cassettes, photograph/art, tools. Enclose a
card explaining why this gift was chosen and maybe some of the
background.
- Give yourself permission to change family traditions. Discuss with
your family what you would like to change and how they can help. Rather
than looking at your loved one’s empty chair, sit in that spot yourself
so you can see your family from the perspective they had. It is good to
simplify if possible.
- Contribute to your favourite charity in your loved one’s name. When
writing the cheque, take time to jot down a note that introduces the
one in whose memory the gift is given.
One widow went out and bought an entire outfit that would fit her
husband – jeans, shirt, belt, socks and even underwear. She then baked
his favourite cookies and put them in a small package. She wrapped up
the entire package, took it to the local homeless mission and added a
note saying, “Please give to a man size 33.”
- Plan on taking time to cry. It is normal to have to cry during the
holidays. So many sights, places, aromas and sounds are instant
memory-grabbers. Because it isn’t healthy to hold back emotions,
schedule tear times into your day. You’ll find it easier to face
whatever else is coming in December.
Readers’ favourites
Last year we ran a contest to which readers sent some of their family’s
favourite Christmas recipes. During the next few weeks we will share
some of these recipes with you.
Cranberry cake roll
From Adeline Wilson, Archerwill, Sask.
1 box angel food cake mix
icing sugar
1 cup sugar 250 mL
2 tablespoons 30 mL
cornstarch
1 cup water 250 mL
2 cups fresh or 500 mL
frozen cranberries,
rinsed and sorted
1 cup cream cheese 250 mL
11/4 cups sweetened 300 mL
condensed milk
1/3 cup lemon juice 75 mL
1 cup heavy cream, 250 mL
whipped
2 tablespoons orange 30 mL
flavoured liqueur or orange juice
Preheat oven to 350 F (180 C). Line 101/2 x 151/2 inch (27 x 38 cm)
jelly roll or baking pan with foil extending up one inch (two cm) all
around.
Prepare cake mix according to directions. Spread batter into prepared
pan. Bake 30 minutes or until top springs back when touched.
Sprinkle a towel with icing sugar. Turn cake onto towel and remove
foil.
Starting at narrow end, roll cake with towel like a jellyroll.
Cool thoroughly.
In a medium-sized saucepan, combine sugar and cornstarch. Add water,
place over medium heat and stir until cornstarch dissolves. Add
cranberries and bring to a boil. Reduce heat to low, cook and stir
until mixture becomes thick and clear. Cool slightly in refrigerator.
In a large bowl, with a mixer at medium speed, beat cream cheese until
fluffy, then gradually beat in sweetened condensed milk. Stir in lemon
juice. Fold in whipped cream and chill.
Several hours before serving, combine two cups (500 mL) of cream
mixture and 2/3 cup (150 mL) cranberry mixture.
Unroll cake and trim off hard edges. Spread with cream and cranberry
mixture.
Reroll cake. Spread remaining cream mixture over cake roll or pipe on
with a large decorating bag and rosette tip. Chill.
Just before serving, add liqueur or orange juice to cranberry sauce and
mix well. Serve sauce over slices of cake roll. Refrigerate leftovers.
Danish kuffles
From Charlotte MacPhail, Fox Valley, Sask.
3 cups flour 750 mL
3 tablespoons sugar 45 mL
1 cup butter 250 mL
1 tablespoon yeast 15 mL
(not quick rise yeast)
2 eggs, beaten
11/2 cups lukewarm milk 375 mL
Dissolve yeast in milk. Mix dry ingredients and cut in butter as for
pastry. Add eggs. Mix in milk and yeast mixture. Dough will be soft.
Cover with wax paper and refrigerate overnight.
Divide dough and roll very thin on floured counter. The dough is soft
and sticky, but the end result will be worth it.
Spread with softened butter, then with sugar and a cinnamon sprinkle.
Cut into pie wedges and roll up wide end to narrow. Dip into sugar and
cinnamon mixture.
Place onto a cookie sheet and let rise one hour.
Bake at 375 F (190 C) for 10-15 minutes, until golden brown. Remove
from the pan; immediately place on cooling racks.
Betty Ann Deobald 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.
