Recipes, ornaments for Christmas

I’ve just completed a busy two weeks looking after three little grandchildren while their parents had a holiday. Often, as it is with little children, the house was upside down. It reminded me of the following saying:

“If you come to see me, come anytime. If you come to see my house, make an appointment.”

At this time of year, everyone is making plans and preparing for the Christmas season. We need to remind ourselves to take things one step at a time and to slow down to enjoy each moment of this special season.

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Solanberry

Thanks for all the letters regarding the solanberry plant and thanks to S.H., Carragana, Sask. for asking where to get solanberry seed.

P.R., an extension horticulturist at the University of Saskatchewan, says she believes the solanberry plant in question is also commonly named garden huckleberry and the botanical name for this plant is Solanaceae nigrum. There is a reference to the leaves and unripe fruit being poisonous. Seeds are available from Stokes or Dominion Seeds.

H.P., Davidson, Sask., remembers growing solanberry in the l930s. This person has an old package of seeds that was purchased from Eaton’s and it cost 10 cents a package. The package calls it garden huckleberry, solanberry or wonderberry. It says the fruit is inedible raw and needs to be cooked into a sauce, preserves or pies.
G.S., Waldheim, Sask., writes that they always grow solanberries in their garden. She says, “it’s really a weed that seeds itself year after year. When the plant emerges from the ground it resembles pigweed but later there is a distinct difference. It grows into a large bushy plant producing berries that are green and then turn purple or black. These berries make delicious jam.” She warns us that this is a weed and once you have it, you have it.
W.E., Rush Lake, Sask., recalls “as a small girl, I remember my mom having solanberries in the garden. They grew on plants about the size of tomato plants. The berries were about the size of gooseberries, I think. I have not found anyone else who has heard about them, until now.”

After receiving all your letters I realize I also had solanberries in my garden. A hired man brought me some wonderberry seeds to plant. The few I planted seeded themselves and it was years before I got rid of them. I was too afraid of it being a bad weed and never gave it a chance to continue being a fruit. I think I tried one pie but can’t recall the taste.

Biscuit mix

Jean Millard of Biggar, Sask., sends this recipe of a biscuit mix that she uses at her church. The Sunday School children make the biscuits and serve them with soup to the congregation on Thanksgiving. While this isn’t quite like the commercial refrigerated biscuit dough requested by R.Z., Cecil Lake, B.C., it is a refrigerated biscuit mix that is handy to have on hand.

Biscuit mix

9 cups cake-and-pastry flour 2.25 L
1 cup skim milk powder 250 mL
1/2 cup granulated sugar 125 mL
1/4 cup baking powder 50 mL
1 tablespoon salt 15 mL
2 teaspoons baking soda 10 mL
1 lb. shortening 500 g

In a large bowl, stir flour, milk powder, sugar, baking powder, salt and baking soda.
Using pastry blender, cut in shortening until mixture is in fine crumbs.
Transfer to airtight container and store in refrigerator for up to two months.
Stir well before using. Makes about 13 cups (3.75 L).

Golden tea biscuits

Fluffy hot from the oven and ready for a dab of jam, a shower of berries or a slice of cheese, biscuits are ideal for breakfast, lunch and supper.

3 cups biscuit mix 750 mL (recipe above)
2/3 cup water 150 mL

In a bowl and using fork, quickly stir the mix with water until sticky dough forms. Turn out onto lightly floured surface; knead six times.
Press into 3/4 inch (2 cm) thick round. With lightly floured two inch (5 cm) round cutter, cut out rounds, rerolling scraps once.
Bake on baking sheet (does not need to be greased) in 425 F (220 C) oven for 12 to 15 minutes or until golden brown. Makes 12 biscuits.

To substitute all-purpose flour for cake-and-pastry flour use 7/8 cup (one cup minus two tablespoons) (220 mL) all-purpose flour for each cup (250 mL) of cake-and-pastry flour.

Christmas pinwheels

An appetizer that has the Christmas colors is attractive and tasty too.

2 packages (8 oz.) cream cheese, softened 500 g
1 package dry Ranch salad dressing mix
1/2 cup minced sweet red pepper 125 mL
1/2 cup minced celery 125 mL
1/4 cup sliced green onions 50 mL
1/4 cup sliced stuffed olives 50 mL
3-4 10 inch (25 cm) flour tortillas

In a mixing bowl beat cream cheese and dressing mix until smooth.

Add red pepper, celery, onions and olives. Mix well.
Spread about 3/4 cup (175 mL) on each tortilla. Spread to the edge. Roll up tightly and wrap in plastic wrap.
Refrigerate at least two hours. Slice into half inch (1 cm). Yield 15-20 servings.

Source: The Taste of Home, Holiday Recipe Card Collection

Bacon rounds

An easy appetizer that can be made ahead of time.

1 cup mayonnaise or salad dressing 250 mL
1 tablespoon grated parmesan cheese 15 mL
2 teaspoons Worcestershire sauce 10 mL
1/4 teaspoon paprika 1 mL
1/8 teaspoon celery seed 0.5 mL
1/8 teaspoon garlic powder 0.5 mL
1/8 teaspoon pepper 0.5 mL
2 cups shredded cheddar 500 mL
8 bacon strips, cooked and crumbled
1/3 cup chopped salted peanuts 75 mL
4 green onions, thinly sliced
French bread or white sliced bread

Cut French bread into 1/2 inch (1cm) round slices or remove crust from 12 slices of bread and cut into quarters.

In a bowl, combine the first seven ingredients; mix well. Stir in cheese, bacon, peanuts and onions; mix well. Spread over bread. Garnish with additional onions, if desired.
Place on ungreased baking sheet. Bake at 400 F (200 C) for 8 to 10 minutes or until lightly browned.
Rounds may be frozen before baking. Do not thaw. Bake for 10 to 12 minutes. Yield: Approximately 48.

Source: Country Women Christmas Magazine, 2000

Egg tree ornaments

From the Canadian Egg Marketing Agency is this simple craft idea.

Use a needle to make a small hole at the small end of the egg and slightly larger hole at the large end. Puncture the yolk. Holding the egg over a bowl, blow through the small hole to empty the egg. Rinse the shell with cold water inside and out and dry.
Reinforce the empty shell with two or three coats of flat white paint.
Create your special tree ornament by using a little creativity, latex or acrylic paint, spray paint, markers, pearls, felt, tissue paper, embroidery floss, dried flowers or Christmas decorations.

Golden egg: Paint your eggs gold, using spray, acrylic or other paint.

Santa egg: Use a marker pen to draw Santa’s eyes, nose and mouth. Glue on absorbent cotton for the beard and hair. Top the egg with a cone hat made of stiff red paper.

Gift egg: Recycle ends of wrapping paper by covering eggs in a gift-wrap mosaic applied with clear medium acrylic or Mod Podge glue. Add a pretty bow.

Enchanted egg: Paint eggs the color of choice. Decorate with star-shaped glitter.

Snow egg: Paint or color as you like and sprinkle with artificial snow.

Cut narrow ribbon or silk cord in 30 cm (12 inch) lengths. Fold in half and tie ends in a pretty bow. Use a piece of floral wire or an embroidery hook to pull the folded end through the egg so that the bottom of the egg is resting on the bow. Hang.

To preserve your decorated eggs, apply a clear acrylic fixative, varnish or nail varnish.