If making homemade goodies is one of your favorite holiday activities

The book Low-Carb Sweets and the Art of Self-Indulgence is bursting with desserts ranging from Brownie Fudge Pie to Cranberry Nut Bread and the best news is there isn’t a drop of flour or sugar in any of the treats.

Nutritious and tasty treats are possible

In fact, most of the goodies are so loaded with protein and fiber, one could consider them a healthy meal. (For example, a handy Christmas brunch waffle has more protein than two eggs and twice the fiber of two pieces of toast.)

The best news is that these indulgences are not only delicious but contain less than 5 grams of carbohydrates. This is an extraordinary feat, considering that a regular piece of chocolate cake can contain more than 60 grams of carbohydrates.

Some of these recipes are so low on the glycemic scale that they proved to be safe and didn’t spike sugar levels when tested by diabetics.

Low Carb Macadamia Fudge
Recipe taken from Low-Carb Sweets and the Art of Self Indulgence by Sharon Allbright. (Reprinted with permission.)

Take your taste buds on an exotic adventure with this delicious candy. The combination of chocolate and macadamia nuts is bound to take you to the land of “Too Good to Be True.”

A big bonus with this easy recipe is that it requires no cooking and can be made in minutes. The second that chocolate craving crashes on the scene, whip up a batch of fudge, roll into balls and begin experiencing sweet satisfaction in less than 10 minutes.

Ingredients:

5 tablespoons chocolate whey protein powder
2 tablespoons unsweetened cocoa powder
1/3 cup of soft butter
1 teaspoons vanilla or chocolate extract
2 tablespoons canola or mild tasting oil
3/4 cup Splenda (a non-sugar sweetener) or sweeten to taste
3/4 cup chopped macadamias (or other nuts)

Directions:

Combine first 6 ingredients in a food processor until well mixed. Add the nuts and mix by hand.

Put fudge on a buttered plate and flatten with the bottom of a glass until about 1/4 – inch thick. (You can also form balls by hand.)

A ground-breaking cookbook

This groundbreaking book is the creation of former health columnist, Sharon Allbright, who professes to loving desserts, but wasn’t willing to accept the weight gain, blood sugar plunges or guilt associated with her indulgences.

Four years later and two dress sizes smaller, she published the cookbook that has already jumped to the top ten in its Amazon.com category and is one of the top selling books in health food stores.

According to the author, “These recipes are not only simple to make but also time friendly.” In fact, the Macadamia Fudge can be put together in less than five minutes, in case of an emergency “chocoholic attack!” Try out the recipe above and see for yourself!

The second segment of this unique book, “The Art of Self Indulgence,” came to light through the author’s experiences with this seemingly utopian eating style. “It turns out that years of dieting can make one feel guilty eating sweets– healthy or not,” reports the new “Queen of Low Carbs.”

Tips on breaking barriers of self-denial make this not only a soul-satisfying cookbook, but also a plan that can transform healthy eating into a “sweeter way of life.”

Take the next step:

Don’t be afraid to have people over: Easy entertaining.
Have a simple, beautiful Christmas
Is fasting healthy?

One solution is to nip and tuck your favorite dishes to increase health value, decrease the guilt factor, and still maintain taste.

The basics for modifying holiday recipes are quite simple and can be applied to food preparation year-round. Reduce, replace, substitute, experiment and use a smidgen when the recipe calls for a dollop. Don’t expect to cut back every time and decide what your priorities are. Two good questions you can ask yourself about any recipe are: Do all the extras need to be there? Can I leave some of it out?

Easy year-round tips

1. Use 1% milk instead of cream in cream-based soups, sauces and gravies.
2. Grate cheeses well and sprinkle into recipes.
3. Use low-fat mayonnaise and sour cream for dips, dressings and spreads.
4. Sautee with defatted broth, wine or tomato puree.
5. Season with minced tangy vegetables like onion, garlic, parsnip and parsley.
6. Start off using 1/4 of the fat and sugar the recipe calls for and adjust for taste.
7. When baking, substitute some butter or oil with pureed fruit like applesauce or pureed pears, using equal volumes fruit for fat.
8. Add only half the extras the recipe calls for, like chocolate chips, candy pieces or coconut.
9. Toast nuts and spices to enhance flavor. Chop finely and distribute evenly.

Special holiday tips

1. Offer an assortment of colorful roasted fresh vegetables; we eat with our eyes first!
2. Serve hot baked breads stuffed with artichokes, sun-dried tomatoes and feta cheese. Stuffed breads make fabulous lower-fat appetizers.
3. Season mashed potatoes with plenty of garlic and herbs instead of butter. Roast garlic cloves in the oven; remove from skins and puree. Fold in mashed potatoes and low fat milk.
4. Try “creamed” pearl onions for a leaner, tasty white sauce. Whisk up low-fat milk, flour, salt, pepper and a pinch of grated, dry jack cheese. Add peeled onions and bake at 350°F until tender.
5. Top desserts with fat-free frozen yogurt or whipped evaporated skim milk.

It’s that time again. Time to start basting the turkey and getting ready for one of the biggest meals of the year.

Included in this feast:

• Roast Turkey
• Mashed Potatoes with Prosciutto and Parmesan
• Stuffing with Mushrooms and Bacon
• Piquant Cranberry Sauce
• Baked Yams with Nutmeg Butter
• Corn and Winter Squash with Spinach and Bacon
• Green Beans with Red Bell Peppers

Roast Turkey

Ingredients:

1/4 cup butter — room temperature
2 tablespoons chopped fresh parsley
2 teaspoons chopped garlic
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
22 pound turkey (thawed)
4 large plum tomatoes — chopped
1/2 cup low-salt chicken broth

Directions:

Preheat oven to 375 degrees F. Blend first 5 ingredients in a small bowl. Rinse turkey inside and out; pat dry. Place turkey on rack in large roasting pan. Starting at neck end, slide hand between skin and breast meat to loosen skin. Spread seasoned butter over breast meat under skin. Sprinkle turkey inside and out with salt and pepper. If stuffing turkey, spoon stuffing loosely into main cavity. Tuck wing tips; tie legs together.

Roast turkey 1 hour. Add tomatoes to pan. Roast 1-1/2 hours longer, stirring tomatoes occasionally. Pour broth into pan. Cover turkey loosely with foil. Roast until thermometer inserted into thigh registers 180 degrees F., basting occasionally with pan juices, about 1 hour 50 minutes longer if unstuffed or 2 hours 20 minutes longer if stuffed. Transfer turkey to platter. Tent with foil; reserve pan juices.

Meanwhile, prepare gravy.

Gravy

Ingredients:

5 cups low-salt chicken broth
3/4 ounce dried porcini mushrooms
4 tablespoons butter
2 tablespoons all-purpose flour
1-1/2 cups dry white wine
1 tablespoon chopped garlic
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary

Directions:

Bring 5 cups chicken broth and porcini mushrooms to boil in medium saucepan. Remove from heat; let steep 15 minutes. Transfer mushrooms to work surface; reserve mushroom broth. Chop mushrooms coarsely. Mix 2 tablespoons butter and flour in small bowl to smooth paste.

Strain juices from roasting pan into large measuring cup; spoon off fat. Add enough reserved mushroom broth to pan juices to measure 6 cups. Add wine to roasting pan and bring to simmer, scraping up browned bits; add to broth.

Melt remaining 2 tablespoons butter in large saucepan over medium-high heat. Add garlic and sauté 1 minute. Add parsley, thyme, rosemary, and mushrooms. Sauté until mushrooms are tender, about 4 minutes. Stir in broth mixture and simmer until slightly reduced, about 30 minutes. Gradually whisk in butter-flour paste. Boil until reduced to 4 cups, stirring occasionally, about 12 minutes. Season with salt and pepper. Yield: 12 servings.

Nutritional information:

Per Serving: 1171 Calories; 62g Fat (48.9% calories from fat); 140g Protein; 5g Carbohydrate; 1g Dietary Fiber; 468mg Cholesterol; 528mg Sodium. Exchanges: 0 Grain(Starch); 19 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.

Mashed Potatoes with Prosciutto and Parmesan

Ingredients:

3-1/4 pounds russet potatoes — peeled, cut into 1″ pieces
4 cloves garlic — peeled
1/2 cup butter
3-1/2 ounces prosciutto — thinly sliced, finely chopped
3/4 teaspoon fresh rosemary — minced
3/4 cup whole milk — (or more)
1 cup Parmesan cheese — freshly grated

Directions:

Cook potatoes and garlic in large pot of boiling salted water until potatoes are very tender, about 15 minutes. Drain; return potatoes and garlic to same pot.

Meanwhile, melt 1/2 cup butter in heavy small saucepan over medium heat. Add chopped prosciutto and 3/4 teaspoon minced rosemary and sauté until fragrant, about 2 minutes. Add prosciutto mixture and 3/4 cup milk to potatoes and garlic. Mash well, adding more milk by tablespoonfuls if potatoes are dry. Mix in 3/4 cup cheese. Season with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill. Stir over low heat to re-warm, adding more milk by tablespoonfuls, if desired.)

Transfer potatoes to bowl. Sprinkle with remaining 1/4 cup cheese. Yield: 8 servings.

Nutritional information:

Per Serving: 333 Calories; 16g Fat (43.8% calories from fat); 12g Protein; 35g Carbohydrate; 3g Dietary Fiber; 51mg Cholesterol; 660mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat.

Stuffing with Mushrooms and Bacon

Ingredients:

1-1/4 pounds sourdough bread — crusts removed, cut into 1/2-inch cubes
3/4 pound bacon — cut into 1/2-inch pieces
3 cups chopped leeks — white and pale green parts only
3 cups chopped celery
1 pound mushrooms — sliced
1-1/2 tablespoons dried sage
2 teaspoons dried thyme
1 teaspoon salt
3/4 teaspoon ground black pepper
2-1/2 cups low-salt chicken broth — or more if needed
2 large eggs
1-1/2 teaspoons baking powder

Directions:

Preheat oven to 325 degrees F. Spread bread cubes on 2 baking sheets. Bake until bread cubes are dry and crisp, stirring occasionally, about 25 minutes. Transfer bread to large bowl.

Sauté bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Pour off all but 1/4 cup drippings from skillet. Add chopped leeks and celery to skillet and sauté until tender and beginning to brown, about 10 minutes. Add mushrooms, sage, thyme, salt, and pepper and sauté until tender, about 10 minutes. Pour mushroom mixture over bread cubes. Add bacon and toss to blend. Mix in 2 cups broth. (Stuffing can be prepared 1 day ahead. Cover and refrigerate.)

Preheat oven to 350 degrees F. Butter 13- x 9- x 2-inch glass baking dish. Beat eggs and baking powder in small bowl to blend. Mix eggs into stuffing; moisten stuffing with more broth if stuffing is dry. Transfer to prepared baking dish. Bake stuffing until cooked through and golden brown on top, about 1 hour. Yield: 12 servings.

Nutritional information:

Per Serving: 340 Calories; 17g Fat (43.7% calories from fat); 17g Protein; 32g Carbohydrate; 3g Dietary Fiber; 55mg Cholesterol; 1029mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.

Piquant Cranberry Sauce

Ingredients:

1 cup water
1 cup firmly packed brown sugar
12 ounces cranberries
1 tablespoon chopped fresh thyme
1 teaspoon Dijon mustard
Pinch of salt

Directions:

Combine 1 cup water and brown sugar in heavy medium saucepan. Bring to a boil, stirring until sugar dissolves. Add cranberries. Simmer until berries burst, stirring occasionally, about 8 minutes. Remove from heat. Stir in thyme, mustard, and salt. Cool completely. (Can be made 3 days ahead. Cover and refrigerate.) Yield: about 8 servings.

Nutritional information:

Per Serving: 125 Calories; trace Fat (0.8% calories from fat); trace Protein; 32g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 20mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Fat; 2 Other Carbohydrates.

Baked Yams with Nutmeg Butter

Ingredients:

1 cup unsalted butter — at room temperature
1 cup light brown sugar — firmly packed
1-1/2 teaspoons ground nutmeg
Vegetable oil spray
12 yams — (about 8 lbs total)

Directions:

Using an electric mixer, beat butter, sugar, and nutmeg in medium bowl until light and fluffy.

Preheat oven to 350 degrees F. Line 2 large baking sheets with heavy-duty foil. Spray foil with cooking spray. Using small sharp knife, make one 1/2-inch-deep lengthwise slit in each yam, leaving 1 inch uncut at each short end. Place yams on baking sheet. Bake yams until tender, about 1-1/2
hours.

Cut slits across center of each yam. Press ends toward center to expose flesh. Transfer yams to platter. Spoon 1 tablespoon nutmeg butter into each. Serve, passing remaining butter separately. Yield: 12 servings

Nutritional information:

Per Serving: 359 Calories; 16g Fat (38.6% calories from fat); 2g Protein; 54g Carbohydrate; 6g Dietary Fiber; 41mg Cholesterol; 20mg Sodium. Exchanges: 3 Grain(Starch); 3 Fat; 1 Other Carbohydrates.

Corn and Winter Squash with Spinach and Bacon

Ingredients:

9 slices bacon — chopped
2 cups chopped onion
2-1/2 pounds butternut squash — peeled, seeded, cut into 1/3-inch pieces
18 ounces baby spinach leaves
16 ounces frozen corn kernels — thawed
6 tablespoons chopped fresh basil

Directions:

Sauté bacon in large pot over medium heat until crisp, about 10 minutes. Add onions and squash. Sauté until squash is almost tender, about 12 minutes. Add spinach and corn. Toss until spinach wilts and corn is heated through, about 5 minutes. Stir in basil. Season with salt and pepper. Transfer to bowl and serve. Yield: 12 servings.

Nutritional information:

Per Serving: 74 Calories; 2g Fat (28.0% calories from fat); 3g Protein; 12g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 80mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat.

Green Beans with Red Bell Peppers

Ingredients:

2-1/4 pounds green beans — ends trimmed
5 tablespoons butter
3 large red bell peppers — thinly sliced
1 large onion — thinly sliced
1/4 cup chopped fresh marjoram
3/4 cup sliced almonds — toasted

Directions:

Cook green beans in large pot of boiling salted water until just crisp-tender, about 5 minutes. Drain. Rinse with cold water. Drain well; set aside.

Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add peppers and onion and sauté until peppers are crisp-tender, about 8 minutes. Mix in marjoram. (Beans and bell pepper mixture can be prepared 1 day ahead. Cover separately and refrigerate.)

Melt remaining 3 tablespoons butter in heavy large pot over medium-high heat. Add beans and pepper mixture and stir until heated through, about 5 minutes. Season to taste with salt and pepper. Transfer to large bowl. Sprinkle with almonds. Yield 10 servings.

Nutritional information:

Per Serving: 156 Calories; 12g Fat (62.0% calories from fat); 4g Protein; 12g Carbohydrate; 5g Dietary Fiber; 16mg Cholesterol; 66mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 2 Fat.

All recipes were originally released in Recipe Du Jour’s daily newsletter. 

Take the next step:

Easy hospitality: Don’t be afraid to have people over
Guilt free holiday eating
What to do when Christmas doesn’t look like Christmas

We’re finally seeing the signs of summer: long days, warm breezes, red sunsets and of course, fresh food

Summer specialties

• Toss potato and pasta salads with red, green or yellow peppers. Throw in some cherry tomatoes, zucchini or yellow squash for a rainbow of colour.
• Brighten up a chicken or turkey salad by adding big chunks of peaches or apricots; enjoy a burst of flavour in every bite.
• Greens go great with papaya or mango strips; top with an herb vinaigrette or fruit flavoured yogurt dressing.
• Tuck favourite sandwich fillings into Italian focaccia bread; layer with strips of cheese and tomato slices, sprinkle with fresh herbs and drizzle with balsamic vinegar and olive oil.

Fuelling with fluids

Don’t forget the fluids. Children especially are prone to fluid loss when playing in the sun. While ice water is your best bet, the following ideas may beat the heat and add some fun.

• In a blender, puree chunks of peaches, pears or nectarines, along with a tablespoon of lemon juice. Pour into ice cube containers and freeze until firm. Serve as ice cubes in chilled water or as a popsicle treat.
• Spice up regular lemonade by adding cranberry or raspberry juice. Dilute sweet drinks well with water as sweet drinks may increase thirst.
• Mix up a fruit spritzer by adding soda water to 100% fruit juices. Try freezing it until just slushy and eat with a spoon.

Picnic Pitas

This light, elegant dish provides a welcome change to the usual picnic fare. Best of all, it can be made a day ahead.

Ingredients

3 tbsp. balsamic or red wine vinegar
2 tsp. olive oil
1/4 cup fresh, chopped basil
1 small eggplant, sliced into thin rounds
1 zucchini, sliced thinly
1 yellow squash, sliced thinly
1 red pepper, sliced thinly
1 small red onion, sliced thinly
1/4 cup 2% plain yogurt
2 tbsp. low fat mayonnaise
1 tbsp. fresh, chopped basil
1 tsp. lemon juice

Directions:

1. Preheat oven to 450 F. Blend vinegar, oil and basil. Add vegetables, tossing to coat.
2. Place vegetables in roasting pan and cook, stirring occasionally until tender, about 30 minutes.
3. Whisk together ingredients for yogurt spread.
4. Spread yogurt mixture on pita halves, crusty rolls or focaccia bread. Top with veggie mixture and serve

No matter how hard you try is your best still not good enough? Need to talk? Talk to a mentor.

Related:
Do you want to open your home? practice radical hospitality?

The best picnic I ever had was also the simplest.

We stopped at a grocery store for tomatoes and good cheese and focaccia and those really chunky Kit Kat bars that had just come out.  We took the whole thing to St. James Park, found a spot with a view of Buckingham Palace and just took it all in.  It felt so indulgent, so luxurious.  All these years later I can still remember how those tomatoes tasted warmed by the sun of a perfect day.  There is something truly magical about a picnic.

The simplest definition of luxury

One of my favorite quotes from British writer Rosamunde Pilcher sums up picnics perfectly.  She says , “Luxury is the total fulfillment of all five senses at once.”  I could not have said it better.  I think part of what makes picnics so perfect is that once we get there, we slow down.  We eat slowly, we look around, we give ourselves permission to enjoy.

There can be this idea that picnics are only for children or romantics, and while I think both those groups should be emulated wherever possible, picnics are not theirs alone.  Picnics don’t have to be elaborate or fancy, they just need to involve good food, a pretty view and no dishes to wash when you get home.

Times are still tough for a lot of people, and luxuries have long gone by the wayside.  A picnic can be a wonderful way to bring some luxury back into your summer without breaking the bank.  Here are a few ideas:

1. Buy a very small BBQ. I bough a tiny table top BBQ two summers ago for $30.  It runs on those little canisters of gas you get for camping.  It’s only a foot across,  but you can fit six hamburgers or almost a dozen hotdogs at a time.  We’ve taken it to the lake after work more times than I can count.  Get a box of frozen burgers and a bag of chips and you’re all set to luxuriate.
2. Think seasonal and fresh. Go to your local vegatable market and see what’s in season.  Whatever they have the most of is usually cheapest.  Fresh tomatoes, carrots, celery and peppers all take very little prep.  Just chop them up and grab a dip and you’re well on your way.
3. Think inside the box. Some of your old standbys become magical when eaten on a picnic.  Don’t believe me? Take a box of cereal and some milk out to your favorite spot and see if it doesn’t taste better outdoors.  A friend of mine makes mac and cheese on the camp stove all the time.   All you need is an old pot, a  little butter and some milk.  It’s so easy the kids can do it (as long as they’re old enough to be around a stove.)
4. Make the picnic part of your healthy lifestyle. We all love to multi task, why not make a picnic part of your workout? Head to the lake, or find a spot you have to walk to to get some exercise in then use one of Anita Romaniw’s healthy and nutritious picnic recipes to serve up a meal that makes your day AND keeps you on track.

This summer make room for a little luxury and take yourself on a picnic.  I promise you won’t regret it.

For more great picnic ideas see the “Summer Picnic Food Ideas” article.   What do you pack around when it comes to your life? Try our online lesson What’s in Your Bag? to find out.

Modifying Recipes for Healthier Holidays

The basics for modifying holiday recipes are quite simple and can be applied to food preparation year-round.

Don’t expect to cut back every time.  Decide what your priorities are and enjoy a delicious, healthier holiday. > Full story

Also read: Find new ways to include the whole family with Happy Holidays With Teens

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December 23, 2009 @ 9:00pm EST for this chat or see also our full chat calendar.

We ate salmon skewers (frozen salmon), grilled baby bok choy, and a cream cheese and cherry pie filling puffed pastry (two out of the three ingredients for this have been with us for awhile).

All this to say, my sister-in-law told me that I was not the first to feel the need to clean out the pantry. Apparently the financial crisis has sparked an interest in what is being called Eating Down The Fridge.

So I decided this was worth looking into and was, at the same time, sure to satisfy my need to clear clutter, cook creatively and pursue a more balanced lifestyle. Googling the topic brought up many blogs and forums that were taking groups through this exercise and allowing them to share recipes, menus and experiences. A Mighty Appetite, a blog on washingtonpost.com, was where I started and found my way to eG Forums where I got some great ideas to eat down my own fridge. And freezer. And cupboards.

Fat Guy from eG Forums says,

If you spend $100 a week on groceries, this experiment will put $100 back in your pocket quicker than you can say stimulus. If you’re home 50 weeks of the year and you perform this experiment once per quarter, you’ll reduce your grocery bill by 8%.

That sounded good to me so I started by taking inventory of a random selection of what our kitchen held:

• unsweetened coconut flakes
• canned bamboo shoots
• dried chickpeas
• 3 packages of vanilla pudding
• toasted carob powder
• 1 can of chunky light tuna
• 1 bag of frozen peas
• dijon mustard
• 1 package of star anise
• 1 bag large marshmallows

This is about 1/10th of what was filling our kitchen. Kind of sad. So I tried the experiment for a week, building in some rules of my own to be sure we didn’t end up with scurvy.

The Rules

1. We could buy meat and veggies as long as the majority of the meal is made of current kitchen items.
2. We could buy ingredients for recipes as long as no more than 2 new ones are needs to complete the recipe.
3. We could buy staple perishables that we regularly use up including: coffee cream, soy milk, bran cereal and coffee beans.

Over the next seven days, with the help of the internet, I created recipes for the first time, ate food I had been avoiding, and learned that we never have “nothing in the house to eat”. I spent a total of $12.43 CAD on groceries and estimate that I saved $40-$50. I was amazed to see how much variety I still had in my diet, far beyond what most of the world can afford. Saving money was a perk (probably more enjoyed by my thrifty husband) but learning to think outside the box and gain an appreciation for what I already have was truly satisfying.

I feel challenged to think about how I can up the impact next time we try this. Maybe we’ll trying growing some of our own food to cut down on purchasing them permanently, or donate the money we save to the Food Bank. Has anyone else made lifestyle changes to save money or positively affect society?

Related reading: From Making Money to Giving it Away – Bobby received news that his adopted daughter had been killed in a car accident. Bobby finally broke. “I was a wreck,” he says.

Ingredients:

1/2  tbsp.  sugar
1/2 cup lukewarm potato water
1 pkg yeast
1 1/2 cups light creme
1 1/2 cups sugar
5 eggs, separated
8 cups flour
3/4 cup butter
1/4 cup lemon
1/2 tsp vanilla

Directions:

Dissolve 1/2  tbsp sugar in potato water. Sprinkle yeast over mixture and let stand. Scald creme and 1/4 cup sugar. Cool. Beat egg yolks and add to creme mixture along with yeast and half of the flour to make sponge. Beat all together and let rise for 45 minutes. Beat egg whites.

Add remaining sugar, butter, grated rind and juice of lemon and vanilla. Add beaten egg whites.
Knead in remaining flour to make soft dough. Continue kneading until dough is smooth and begins to rise. Place dough in lightly greased bowl – cover – let rise till double.

Shape dough and put into loaf pans 1\3 to 1\2 full.

Let sit in warm place until the dough rises over the edge of pan. Bake at 250 degrees for 1 hour.

After it is cool, apply regular butter icing to the top and decorate with colorful sprinkles.

In many ways, entering Annie Armstrong’s living room puts one in mind of a house in another age.

A changing world

Annie has well earned her reputation as a frugal and talented homemaker. She has created a lovely home and raised three children. She has spent a lifetime using her practical gifts to serve others. Yet, these days, people like Annie have become the exception rather than the rule. Making a home has become something of a lost art.

At the turn of the twentieth century, keeping house dominated women’s lives. As modern conveniences and prepared foods freed up much of that time for other endeavours, fewer people learned to cook and keep house. Fewer people learned decorative handcrafts and other arts for decorating the house.

These days, society’s fast pace leaves most people running ragged. Two-income families try to keep up with life’s demands and financial pressures. The idea of making time for needlework or homemade cookies seems almost frivolous.

A growing market

In recent years, popular media icons such as Martha Stewart have inspired a renaissance for these practical arts. It is chic to reorganize cupboards and label storage boxes. Making a variety of simple household items by hand is not only frugal – it’s fun! Time spent mixing and cutting decorative cookies is not wasted; homemade cookies are “a good thing.”

For many of later generations, however, homemaking is easier said than done. How do you learn when there is no one to teach you? What if your own parents did not have the time or were never taught themselves?

Recipe books can be a mystery if you have not done a great deal of cooking, and they rarely contain the tips personal experience can provide. Patterns for sewing can be just as vague. And where do you begin to learn about buying groceries, doing laundry or cleaning toilets?

Sharing the wealth

Like many of her peers, Annie learned to cook and clean, grow and make things at home. Lots of people were poor, but they grew their own vegetables and raised their own meat. They made their own preserves; they stitched their own cushions and clothing. Even the smallest child knew how to catch and clean a chicken for supper – Annie’s job.

As the years have passed, Annie’s practical gifts have come to serve many of the people who’ve passed through her life:

• Her former landlord, a Jewish gentleman, could not find a yarmulke (men’s headwear required for Jewish religious ceremonies) to fit him. He was delighted when Annie collected some fabric scraps from a tailor to make him two – one silk and one velvet.
• Many people have been fortunate enough to receive a platter of Annie’s delicate and elaborate Christmas cookies. She began Christmas baking for others when many of her friends began to get older: they didn’t really need gifts, but were not as interested in or as able to bake for the holidays as they may have been.
• Annie’s doctor also receives a platter of Christmas cookies every year. “Who do you know gets flowers from their doctor?” Annie’s husband asks proudly, displaying a beautiful Christmas bouquet. Annie shrugs: “People think, ‘She’s a doctor – what does she need baking for?’ But everybody needs a pick-me-up now and then.”

Annie is just as generous with her time and wisdom. Her home is open to anyone who wants to learn.

“I’ll teach anybody anything they want to know,” she says frankly. “I’ve taught couples to do petit point, young people how to cook. It doesn’t matter to me.”

Annie’s philosophy is simple: “I don’t want all this to die with me.”

Making time

The people who benefit from Annie’s expertise may have some skill or none at all. One young woman, who was already a good cook, simply had no idea that you could make pastry from scratch. She had always assumed it was only available from the freezer section of the grocery store, since that was always the way it came at home.

Another young woman, seeking cooking lessons from Annie’s daughter in California, was having a hard time just grasping the basics. She would manage well with someone to help, but would falter at home on her own, randomly substituting ingredients with frustrating results.

Many capable shoppers have learned to stretch their grocery dollars even further as a result of applying Annie’s tips for menu planning, using coupons and making the most of in-store specials. She can teach anyone how to cook a succulent holiday turkey and turn the leftovers into a freezer full of pot pies. Her recipe for homemade granola bars can satisfy the most discerning young palates as well as save money.

Regardless of the need, interest or ability, Annie is willing to share. She has even employed technology to offer her skills to an even larger group. Her husband, Ken, has designed a website dedicated to sharing Annie’s recipes for her most-popular Christmas cookies. Step-by-step instructions with photos guide viewers through each process.

“People think they don’t have time to do things like this,” Annie muses. “But you have to make time. It’s worth it.”

And she knows whereof she speaks: she recently tried frozen tart shells for the first time in her life. The result? “They were…okay.”