Weddings are on our minds because our daughter, Marla, and her fiancé, Ben, are getting married the August long weekend.
We are enjoying the wedding preparation discussions, and at this time only a few last minute details remain. We are making dainties and squares for the midnight lunch, and I have been looking for quantity-sized recipes for making squares and dainties. Although I don’t make it often, one of our favourite larger recipes is this sweet recipe made by E.L., Elrose, Sask.
Caramel brownie
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First Layer:
2 cups white sugar 500 mL
1 cup margarine 250 mL
1/2 cup cocoa 125 mL
4 eggs
11/2 cups chopped walnuts, 375 mL optional
2 teaspoons vanilla 10 mL
11/2 cup flour 375 mL
1 teaspoon salt 5 mL
Cream the sugar and margarine together.
Add the rest, and beat well.
Bake at 350 F (180 C) on a 10 x 15 inch (25 x 38 cm) greased sheet for 20-25 minutes.
Second layer:
1 cup margarine 250 mL
2 tablespoons corn syrup 30 mL
1 can Eagle Brand condensed milk 11/2 cup brown sugar 375 mL
4 tablespoons flour 60 mL
Cook all the ingredients in saucepan at low to medium heat until thick and caramelized.
Pour the mixture over the first layer and bake for 10 minutes.
Icing for the brownies:
3 tablespoons melted butter 45 mL
1/4 cup milk 60 mL
2 cups icing sugar 500 mL
1/2 cup cocoa 125 mL
1/2 teaspoon vanilla 2 mL
Blend the milk and margarine and beat well. Add the rest of the ingredients and beat. Ice the cake with this mixture when the cake is cool.
Wholesome cookies
You know when you are talking and one thing leads to another? While we were at the lake visiting with our lake friends and neighbours, George and Maida, they asked Jaime and Troy where they live in Calgary. When Jaime responded Sunnyside, another conversation ensued. Their son, Jeff, had also lived in that area, and they used to walk to the nearby Heartland Café where we also like to go. It is a small café with fresh, wholesome and tasty food. We have all enjoyed the fresh nutri cookies they make, and wanted the recipe.
Maida has borrowed the Heartland Café cookbook from the Saskatoon library, copied the cookie recipe and made them often. When we went to the café for brunch on the weekend, I asked if I could buy a cookbook. The cookbooks have been sold out for ages, but thanks to Maida, I now have the recipe and original cookbook borrowed from the library. You might like to try these cookies.
Nutri cookies
1 cup soft margarine 250 mL
1 cup brown sugar 250 mL
2 eggs
2 tablespoons buttermilk 30 mL
(or sour milk)
1 cup flour 250 mL
1 cup whole wheat flour 250 mL
2 cups oatmeal 500 mL
1/3 cup bran 75 mL
1 teaspoon baking soda 5 mL
1 teaspoon baking powder 5 mL
3/4 cup chocolate chips 175 mL
1/4 cup slivered almonds 60 mL
1/4 cup chopped pecans 60 mL
1/4 cup sunflower seeds 60 mL
Cream the margarine and brown sugar until light and fluffy. Add the eggs, separately, and continue mixing. Add the buttermilk and all the dry ingredients in order, mixing well. To make 16 large nutri cookies, form the cookie batter into four ounce (1/2 cup/125 mL) balls. Flatten each ball to 1/2 inch (1 cm). Space these 11/2 inches (3.5 cm) apart on an ungreased cookie sheet. Bake in a 325 F (160 C) oven for 15 to 20 minutes.
Source: Heartland Café cookbook, Calgary. This cookbook may be available from your public library; only one branch in Saskatoon had it.
Baby slings
As I mentioned in a previous article, becoming a grandparent has opened up a new dimension of our lives. Items that we might have previously wandered right by now become fascinating. One of these items is the sling for parents to carry their babies in, a big improvement over the broadcloth sling we had when our babies were small.
Slings come in various sizes, colours and fabrics and can be made easily at home.
The sling is simply a long rectangular piece of fabric gathered on one end and pulled through a round plastic buckle to which the other end is fastened.
Our little Taryn is carried in a gauze-like water sling that is cool, resistant to the sun and dries quickly after being in the water. She has another sling that is a soft, brightly coloured cotton that is conducive for sleeping, nursing or just riding along. At the Farmer’s Market in Calgary, I saw one that was quilted and padded for extra comfort for the baby and/or parent. A local woman makes them flannel-lined with heavier fabrics, such as corduroy, for the winter. The measurements vary but can be 90 to 115 centimetres wide and twice as long, if you like.
For more information, check out the website www.motheringbasics.com.
I mentioned that we had been to the Farmer’s Market in Calgary. This is open year round Friday to Sunday 9
a.m. to 5 p.m., except on Sunday when it closes at 4 p.m. I enjoyed seeing the different food items including fresh baking, organic vegetables and even ready-made frozen baby food.
Baby Gourmet is a company created by mothers for busy parents who want wholesome, flavourful fresh food for their babies. Parents can puree, freeze food in ice cube trays and package in their own homes if they have time, or they can purchase these ready-made meals from this company.
You can pre-order meals or take advantage of their delivery service if you live in Calgary at 403-614-9821.
Baby Gourmet prepares and freezes a range of additive-free, nutritious meals for babies in single serving portion sizes. They state that all chicken is organic and all beef dishes are free from steroid and growth hormones.
Their food is categorized into three critical stages with between eight and 10 choices of food for each stage.
Stage 1: Simple purees (gently steamed and pureed) for ages six months and up. For example, the garden peas are sold for $6 a bag, with 12 25 mL (one large tablespoon) cubes per bag.
Stage 2: Tasty combinations (with coarser textures and protein-rich food for ages eight months and up) include such entrees as Mediterranean Chicken or Banana Fig Oatmeal with 12 cubes per bag.
Stage 3: Tempting toddlers (bite-sized pieces to encourage babies 12 months and older to eat on their own) includes fruit compote or mini turkey burger (four little patties per bag).
For more information, check out www.babygourmetfoods.com or e-mail info@babygourmetfoods.com.
Barbecuing turkey
We have had adequate rainfall this year, and I am enjoying my fresh herbs that are growing so well. I like to experiment by using them in recipes, such as this one:
Turkey souvlaki
1 pound turkey breast, 500 g
boneless, skinless
1/4 cup olive oil 60 mL
1/4 cup red or white wine 60 mL
1/4 cup lemon juice 60 mL
1 tablespoon oregano 15 mL
1/4 teaspoon dried thyme 1 mL
2 teaspoons grated lemon rind 10 mL
3 garlic cloves, minced
1/4 teaspoon black pepper 1 mL
Soak four wooden skewers in cold water for 30 minutes. In a Pyrex or glass dish large enough to hold the skewers, combine the olive oil, red or white wine, lemon juice, oregano, thyme, lemon rind, garlic and pepper.
Cut the turkey breast into one inch (2.5 cm) cubes. Thread the turkey breast onto the wooden skewers and cover with the marinade. Refrigerate and marinate the turkey skewers for at least three hours, preferably overnight. Rotate the skewers often; making sure the marinade covers them. Grill or barbecue for 15 minutes, turning the skewers every five minutes. Serve with pita bread and tzatziki sauce. Makes four servings.
Summer barbecuing tips
- Wash your hands with hot soapy water before and after handling raw turkey products. Wash all utensils used in the preparation of raw turkey before reusing them for other food.
- To prevent sticking, rub your barbecue grill lightly with oil or use a non-stick cooking spray while the grill is cold.
- Never set ready-to-eat food, whether raw or cooked, on the same surface as that used to prepare raw turkey (cutting board, plate or other surface).
- A meat thermometer is the best indicator of whether or not your turkey is cooked. The thermometer will register 170 F (77 C) when your meat is done and should be placed in the thickest portion of the meat.
- Never pierce turkey with a fork to turn. Turn it with a spatula or tongs to keep the juices in.
For more information, contact Manitoba Turkey Producers Recipe Line, 204-934-1860, or check out www.turkey.mb.ca.
Barbara Sanderson 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 or contact them at team@producer.com.
