We watched a Christmas movie during the holidays that brought back many memories for me.
The family farm of my stepmother, Kay Redick-Pearson, was used in the making of the movie A Dog Called Christmas. The house had been given an exterior facelift and was repainted, but the farmyard was virtually the yard of my memories.
Dad and Kay were married in January 1988 after both of their spouses had died. Kay’s husband, Lindsay, had been my father’s good friend since childhood so Kay was like an aunt to our family and we had grown up with her three daughters.
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I have fond memories of playing cowgirls in the farmyard with her daughter Gail. There was an earth and wood ramp that ran to the loft of the barn.
We would gallop our pretend horses up and down. In the movie, there was a mare and colt standing on this ramp – our make-believe horses had come to life.
In the movie, a golden lab called Christmas lounged at the base of a large tree by the house. I loved that old tree. It shaded the kitchen window and I remember admiring Kay’s flowers planted beneath it.
In the background beside the house there was a windbreak of fir trees that Dad and Kay had planted when they were married 22 years ago.
At the time, many people asked Dad why he was planting inches high fir trees at 72 years of age?
“For the next generation,” he replied.
Little did he know that the trees would be immortalized in a movie for many generations.
The movie is set on a wintery Kansas farm. The actual filming occurred during July in Saskatchewan. The video version of the movie includes clips of how producers transformed the farm to an authentic looking winter setting from lush summer days.
As I watched the movie I wondered what Kay and Dad would have thought about the whole process and the finished movie.
The movie, a Hallmark Hall of Fame production, has a great storyline with strong family values and a happy ending. They both would have enjoyed watching it with a bowl of popcorn on a Sunday evening.
I am sure it would have stirred many memories for them, just as it did for me.
Going wild with waffles
Do you have a waffle iron hiding in the back of your cupboard? Dig it out and try serving waffles any time of the day.
Waffles are most often offered in restaurants as a breakfast or brunch food served with syrup or whipped cream or custards topped with fruits. These can be tasty but are also limiting because waffles can be enjoyed in so many other ways.
Waffles are basically a bread. When thought of that way, waffle toppings can be expanded to include anything that might be added to a sandwich or tortilla.
I have discovered that I really enjoy a waffle topped with sour cream and salsa. A chicken or seafood pasta sauce served over waffles is also delicious. My daughter-in-law enjoys her waffles with syrup and ketchup.
Thinking of waffles as a bread means you can add spices or herbs to create a savory waffle that could be served with soups or stews.
Starting with a basic waffle recipe, you can add whole grains, fruit or grated vegetables to the batter to create a variety of tastes.
I usually double the recipe. As the hot waffles are cooked, I place them in a warm oven right on the oven rack to keep them hot and crisp. When there are enough cooked for the meal, I serve them right from the oven.
I place the leftovers on cooling racks in a single layer and allow them to completely cool. These are packaged in large zipper freezer bags and frozen for future meals.
They can be reheated by popping them frozen into the toaster to make a quick breakfast, supper or snack.
Waffles are high in protein because of the egg content but low in salt. They are a good energy food for children. As an after school snack, they can be enjoyed with peanut butter and jam or cheese.
Cooled crisp waffles also make good finger food for toddlers because they can be cut into finger size pieces that are easy for little hands to hold.
Waffles can be dressed up as an elegant dessert. Add a teaspoon (5 mL) of cinnamon to the batter, cook and then cut the waffle into quarters, creating wedges or squares, depending on the shape of your waffle iron.
Place two pieces on a dessert plate and serve with hot apple pie filling and a dab of ice cream.
Use your imagination and discover new ways to enjoy waffles.
Basic waffle recipe
4 eggs separated
3/4 c. melted butter, margarine or oil 175 mL
3 1/2 c. all purpose flour 875 mL
3 tbsp. baking powder 45 mL
1 tsp. salt 5 mL
2 tbsp. sugar 30 mL
- 3-3 1/2 c. milk 750-875 mL
- Water can be substituted for those who can’t have milk.
Separate the eggs. Beat egg whites until stiff and fluffy and set aside.
Plug in the waffle iron to preheat.
Beat the egg yolks, add two cups (500 mL) of milk and beat.
Add two cups (500 mL) flour and the baking powder, salt and sugar, and mix. Add the last of the milk and flour and beat until just mixed.
Remove from mixer. Add melted butter or oil and egg whites. Fold in until slightly mixed. Brush waffle iron with melted butter or non-stick cooking spray.
Add just enough batter to cover the waffle iron and use the back of the spoon to spread evenly.
Cook about five minutes, or what is recommended in waffle iron instructions. The waffles are golden brown and crisp when cooked.
Serve immediately or place the hot waffles on the rack in a warm oven to prevent them from becoming soggy.
To freeze for later use, cool completely and package in plastic bags or freezer containers.
Source: Bertie Pearson
Whole grain waffles
This recipe has reduced the amount of oil by adding applesauce and ground flax seed. It is also less sweet than the basic recipe, which makes it ideal for serving with a pasta sauce, soup or stew.
2 eggs, beaten
- 1 3/4 c. skim milk 425 mL
1/4 c. oil 60 mL
1/4 c. unsweetened applesauce 60 mL
1 tsp. vanilla extract 5 mL
1 c. whole wheat flour 250 mL
- * 1/2 c. ground flax seed 125 mL
1/4 c. wheat germ 60 mL
1/4 c. all-purpose flour 60 mL
4 tsp. baking powder 20 mL
1 tbsp. sugar 15 mL
1/4 tsp. salt 1 mL
- Water can be substituted for milk.
- * Golden roasted milled flax seed with pomegranate was used. It is distributed by CanMar Grain Products Ltd. and is available from www.roastedflax.com.
In a large bowl, whisk together the eggs, milk, oil, applesauce and vanilla.
Beat in whole wheat flour, ground flax seed, wheat germ, all-purpose flour, baking powder, sugar, and salt until batter is smooth.
Preheat waffle iron and coat with cooking spray. Spoon batter onto waffle iron, add just enough batter to cover the waffle iron.
Cook until golden brown and crisp.
Serve immediately or cool and freeze for later use.
Adapted from allrecipes.com.
Betty Ann Deobald is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
