Donations: protect yourself
The Consumer’s Association of Saskatchewan is warning consumers to use caution when they are asked for donations from unfamiliar organizations.
Consumers are advised to call Revenue Canada at 1-800-267-2384, before donating, to check if an organization is a registered charitable organization. A registered group provides a tax receipt for donations and must obey rules administered by the government.
If the caller is pressuring you to donate and you are feeling uncomfortable during the call or cannot get information about the organization, consider ending the call. The association advises not giving credit card numbers or bank account numbers over the phone unless you are absolutely certain of the organization and its work.
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An organization should provide information by mail that explains how donations are used. Consumers should ask what percentage of the funds collected are used for administration, capital costs and the cause.
Many nonprofit organizations solicit funds and are not registered as charitable organizations, however these organizations make a valuable contribution to communities. Consumers need to be aware that not all organizations requesting donations are required to be registered as a charity.
When you receive a call:
- Do not submit to pressure to donate.
- Be confident in asking for information about the organization. If the caller is less than forthcoming, consider ending the call. Offer to accept information by mail.
- Stop and ask for the phone number and address of the organization and check that it is in operation before donating.
- Ask if it is a registered charity and what the charity number is. Tell the caller you are going to call Revenue Canada to confirm. If they respond negatively or use guilt, hang up.
- Do not give your credit card numbers, bank account numbers or pledge any funds until you are absolutely confident in your decision.
- Remember, a successful and healthy marketplace is one where information is forthcoming and choice is available without pressure or guilt.
Reader queries on bread
Dear TEAM: I am looking for a dealer for the Kitchenetics bread mixer. It is a similar style to a Bosch. They were sold at Mexabition in the late 1980s. I have tried different sources but cannot find anyone who handles them. – D.B., Tisdale, Sask.
Dear D.B.:We have not been able to find a dealer for the Kitchenetics Bread Mixer. Maybe our readers can help.
Dear TEAM: I have been making whole wheat bread for many years and while the product is very acceptable, the bread lacks a certain chewy quality that I like in the good commercial whole grain breads. Do you know what I might add to my dough to give my loaves the desired texture? – J.R., Leader, Sask.
Dear J.R.:To vary the texture of your bread, you could add 1Ú2 – one cup (125 – 250 ml) of any one or combination of the following to a two-loaf recipe: rolled wheat or oats, bran, wheat germ, cornmeal, soy grits, sunflower, flax or sesame seeds, crushed shredded wheat biscuit, coarse raw breakfast cereal, cracked wheat or other grains. Soak the cracked grains in the liquid to be used in the recipe. Rogers flour has a nine grains mixture available that can be used as a cereal or for baking.
Dear TEAM:
Could you help me find a pumpernickel bun recipe. – S.C.B., Gull Lake, Sask.
Dear S.C.B.: I found this recipe in Diet for a Small Planet by Frances Moore Lappe.
Quick, easy pumpernickel
Makes one large loaf, two smaller loaves or 18 buns.
Combine:
1 tbsp. yeast 15 mL
1Ú4 cup water 50 mL
11Ú2 cups potato 375 mL
water
1Ú4 cup molasses 50 mL
2 tbsp. oil 30 mL
2 tsp. salt 10 mL
21Ú2 cups rye flour 625 mL
Beat about three minutes, preferably with an electric beater. Continue beating, but stop to add the following one at a time, beating after each addition:
1Ú3 cup powdered 75 mL
milk
2 eggs 2
2 tbsp. caraway 30 mL
seeds
1Ú3 cup soya grits 75 mL
(optional, if not added
increase flour by 1Ú3
cup (75 mL)
21Ú2 cups whole 625 mL
wheat flour
Add gradually and mix with the hands between additions.
Let mixture stand 10 minutes. Knead dough about five minutes. You must use extra flour during kneading as this batter is very sticky. Shape into one long or two small loaves. Put loaf pan(s) in a large pot or roaster and pour about one inch (two cm) of boiling water into the pot. Cover tightly. Set in the sun or in any warm place. Let rise 30 minutes or a little longer if you think it will rise more. Remove pan from water and bake.
For buns, place on a cookie sheet, cover loosely with plastic wrap. Warm oven to 150 F (60 C), then turn oven off. Place a large pan or roaster on lower oven rack with one or two inches (two to four cm) of boiling water in it. Lower upper rack to just above pan and place tray of buns on this rack. Let rise as for loaves. Remove plastic wrap from buns and bake.
Bake bread or buns 10 minutes in a 200 F (90 C) oven, then increase temperature to 350 F (180 C) and bake another 30 minutes for bread and 20 minutes for buns.
Cinnamon bun glaze
A few weeks ago S. of Plenty, Sask., was looking for a glaze for cinnamon buns. Since then my sister-in-law shared this recipe with me. (It also appears in the Centax cookbook, Aces – More Recipes From The Best of Bridge.)
“Land of Nod” cinnamon buns
20 frozen dough 20
rolls
1 cup brown 250 mL
sugar
1Ú4 cup vanilla 50 mL
instant pudding mix
1-2 tbsp. 15-30 mL
cinnamon
3Ú4 cup raisins 175 mL
(optional)
1Ú4-1Ú2 cup melted 50-125 mL
butter
Grease a 10-inch bundt pan and add frozen rolls. Sprinkle with brown sugar, pudding powder, cinnamon and raisins. Pour melted butter over all. Cover with a clean damp cloth and leave out at room temperature. Turn out lights and say good night. In morning, preheat oven to 350 F (180 C) and bake 25 minutes. Let stand five minutes and then turn onto platter and serve. The glaze is gooey and sweet.
How to contact us
For readers interested in writing please send your requests to: TEAM Resources – How Do You Manage? c/o The Western Producer, Box 2500, Saskatoon, Sask. S7K 2C4. We do appreciate your letters, questions and comments.
