Household Notes, Rural Delivery, November 2008

Squaring off for the holidays Edited by Anne Gray We have an abbreviated version of Household Notes this month, but have been able to pack a lot of baking into a small space. We have several square recipes to get started for your holiday baking. But we never have enough, so please send more of your favorites, and tell us why this is the recipe you reach for in a sugar emergency. Maybe somewhere out there readers are eating cookies and squares that are not sugar laden. If that is you, please send us a copy of your recipe today. Many of us continue to look for something to satisfy the sweet craving without pouring on refined sugars. Fruit? Maple? What works? PEANUT BUTTER BALLS Aileen Devereux, Port Alberni, B.C. "Uncooked and delicious!" 2 cups Rice Krispies or granola 1 cup peanut butter 1 cup icing sugar 3 ounces white or milk chocolate Mix together the cereal or granola, peanut butter, and icing sugar. I use the crushed-type peanut butter: just peanuts. Put in the refrigerator for 1/2 to one hour or until firm enough to shape into one-inch balls. Melt the chocolate in a double boiler then dip the balls. Roll to coat and set on waxed paper until dry. COCONUT SQUARES Myrtle Conrad, Cow Bay, N.S. "This is a family favorite." Base: 1/2 cup white sugar 2 tablespoons butter 1 egg, well beaten 1/2 cup milk 1 teaspoon vanilla 1 cup flour 2 teaspoons baking powder pinch of salt Topping: 3/4 cup brown sugar 1 tablespoon butter 2 tablespoons milk 1 cup coconut Cream together the butter and sugar. Add the egg, milk, and vanilla. Blend in the dry ingredients and mix well. Pour into a 10" pan and bake at 350°F for 20 minutes, then remove from the oven. Cream together the brown sugar and butter, then mix in the milk and coconut. Spread over the baked base. Return to the oven and bake until light brown. BLUEBERRY SQUARES Doris Seaman, Moncton, N.B. "This is a prize recipe given to me from a friend in Halifax, N.S., about 30 years ago. Everyone likes it so if you have fresh or frozen blueberries, you will like these squares." Base: 3 tablespoons butter 1/4 cup white sugar 1 egg yolk, beaten 1 teaspoon vanilla 3/4 cup flour 1 teaspoon baking powder 1/4 cup milk Topping: 1 egg white 1/2 cup brown sugar 1 cup blueberries Cream together the butter and white sugar. Mix in the egg yolk and vanilla. In a separate bowl, combine the flour and baking powder. Add the milk and dry ingredients alternately to the butter mixture, mixing well. Spread in an 8" x 8" pan. In another bowl, beat the egg white well with the brown sugar. Fold in the blueberries and pour over the mixture in the pan. Bake in a 350°F oven until the topping has set. Household Hint: SINUS NASAL SPRAY Sharon Veinot, Scarsdale, N.S. 1 cup water 1/2 teaspoon table salt 1/2 teaspoon sugar 1/2 teaspoon baking soda Mix all ingredients together until dissolved. Fill a nasal spray bottle. Use two squirts in each nostril four times daily. Every two weeks discard remainder and remake. This works well. Requests: Eating local: We have so many reasons to eat what we produce here in Atlantic Canada. What are your favorite local foods? How do you prepare them? How do you preserve them? Holiday favorites: Send us your family favorite recipes and a brief story to go with the recipe. Fish, fowl, or fruit; send them all.

BREAD EXCHANGE Rural Delivery, November 2008

HONEY BREAD Betty Corcoran, Kentville, N.S. 7 cups flour 1/2 cup honey 1/2 cup butter 2 teaspoons salt 1 1/2 hot water 2 tablespoons dry yeast 1 cup warm water 2 teaspoons sugar Dissolve the yeast in one cup of warm water and two teaspoons of sugar. Set aside for 10 minutes. Mix the butter, honey, and the salt in the hot water. Cool slightly to lukewarm. Combine the yeast mixture with the honey mixture. Add the flour to the liquid and knead. Kneading is the trick to all good bread. Let rise until double in bulk ­ about two hours. Punch down and form your favorite loaves or rolls. Let rise again and bake in a 350°F oven. Note: This recipe can be halved.

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