As the end of 2010 approaches, I am reflecting back on the events of this past year and my 15 years writing TEAM articles for the Western Producer.
It is with mixed feelings that I write this, my last article. Many readers have shared stories so similar to my experiences and I will miss those conversations.
When TEAM started writing this column, I was parenting three school-aged children. When our kids left home, I went back to school, became a registered psychologist and opened a counselling practice in Rosetown.
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Between the business, visiting our three grandchildren in Vancouver and Calgary and farming with my husband, Don, my life is full. I also turned 60 this year and would like more time to enjoy family, friends and travel.
With Christmas approaching, I am thinking about family traditions. On the MacDonald side of our family, we gather for a potluck supper on Dec. 23.
I am excited about time spent with my parents, three siblings and their families and the 11 great-grandchildren. When one or two are unable to attend, we certainly miss them.
We share our daughters and their families with the in-laws so we get together Christmas Day every second year. This is our year.
I remember my mother baking and cooking, decorating the house, making clothes for the kids and fussing over what presents to buy.
More women working outside the home, kids’ activities and an emphasis on “unplugging the Christmas machine” have changed how Christmas comes together today.
Whatever works for the individuals involved is what makes it all worthwhile. No matter what the situation, it is a time to find small ways to appreciate each other at Christmas.
Breakfast can be an ongoing affair, with visitors rising at different times during the holidays. Don and I enjoy hot cereal in the morning.
Our son-in-law Troy likes to make pancakes. The following brunch recipes served with fruit, cheese and yogurt get everyone off to a good start.
Troy’s Favourite Pancakes
1 1/2 c. white flour 375 mL
1 c. whole wheat flour 250 mL
1/2 c. ground flax 125 mL
4 tsp. baking powder 20 mL
1/2 tsp. salt 2 mL
2 3/4 c. buttermilk (this is a game changer to the taste) 675 mL
2 eggs
2 tbsp. toasted sesame oil 30 mL
1 tsp. vanilla 5 mL
Combine dry ingredients in bowl. Combine wet ingredients in separate bowl. Add wet ingredients to dry. Cook in the shape of snowmen. Serve with maple, saskatoon or homemade pancake syrup.
Marla’s Creative Crepes
They can be used for brunch, lunch or dessert, depending on the filling.
5 eggs
1 1/2 c. flour 375 mL
6 tbsp. butter, melted 90 mL
1 1/2 tsp. vanilla 7 mL
3 tbsp. sugar 45 mL
pinch of salt
1 1/2 c. milk 375 mL
1 tsp. grated orange and/or lemon rind (optional) 5 mL
Let the batter stand for 30 minutes. Pour into a hot, slightly greased, frying pan or griddle. Cook for one minute. Flip. Cook for another minute on the other side. Stack.
For brunch, serve crepes with whipped cream and sliced fruit, icing sugar and cinnamon or maple syrup.
For lunch, serve crepes with veggies (green or red pepper, onions, mushrooms, zucchini, snow peas) and shredded mozzarella cheese.
For dessert, serve with fresh fruit and chocolate sauce or saskatoon berry sauce and whipped cream topped with chocolate shavings.
Homemade Pancake Syrup
1 c. white sugar 250 mL
1 c. brown sugar 250 mL
1 c. water 250 mL
1 tsp. vanilla 5 mL
Bring sugar and water to a boil. Add the vanilla. Store in refrigerator.
Baba’s Make Before Christmas Morning Brunch
For Christmas morning, this is an easy dish so that no one has to spend time in the kitchen.
12 slices whole-wheat bread, crusts removed
6 slices of back bacon or ham
6 slices of cheddar cheese
5 eggs
1/2 tsp. pepper 2 mL
1/2 tsp. dry mustard 2 mL
1/4 c. minced onion 60 mL
1/2 c. chopped green and/or red pepper 125 mL
1 tsp. Worcestershire sauce 5 mL
3 c. milk 750 mL
dash of Tabasco sauce
1/3 c. melted butter 75 mL
1 c. crushed Bran flakes or Special K cereal 250 mL
Place six slices of bread in a buttered 13 x 9 inch (33 x 22 cm) baking dish. Cover bread with thin slices of back bacon or ham. Top with cheddar cheese slices. Cover with another layer of bread slices. In a bowl, beat eggs and pepper, add mustard, onion, green pepper, Worcestershire sauce, milk and Tabasco. Pour over the bread, cover and refrigerate overnight.
In the morning, melt the butter and pour over the top. Cover with crushed dry cereal. Bake at 350 F (180 C) for one hour.
Sanderson Kid Smoothies
1 c. yogurt 250 mL
1 c. milk 250 mL
1 c. frozen fruit (blueberries, raspberries, strawberries, etc.) 250 mL
1 frozen banana (The frozen banana takes the place of ice cubes.)
Blend ingredients together and serve.
Barbara Sanderson is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
