Let Them Eat (Some) Cake

by Kathy Humphrey

Perusing the newspaper over the weekend, optimistically searching for news instead of sensationalized gloom and doom, I found an article on a newly identified eating disorder. Apparently, some children are so concerned about the food value of what they eat that they choose to go hungry rather than take in anything that scans as “unhealthy” on their nutritional radars. Experts quibble about whether this constitutes a new condition or merely a variation on one already existing. I feel twinges of alarm at this hazardous new world we are moulding for our children. Years ago, in the perennially sunshiny seventies, it seemed enough to look both ways before crossing the street and be polite to strangers. Not so now.

Knowledge is power, certainly, but some knowledge should perhaps be learned through experience and not merely absorbed as rote. We are omnivores, the definition of which has us eating both plant and animal foods, and eating all kinds of foods indiscriminately. Just because we can dive into all and sundry edibles spread out before us doesn’t mean that we should: moderation is always a good rule of thumb. Moderation in everything is key: both in the stern eye with which we size up our treats, as well as the quantity of treats we choose to eat.

Humans are machines. Food is our fuel. We need to remember that we are durable machines, not likely to silt up and grind to a halt after munching on a salty snack or artificially coloured sweet treat. Preparing our meals from scratch gives us more control over what is in them: we can allow white flour if we know that the tea biscuits we are making contain no unpronounceable ingredient as well. Fruit is full of natural sugars, and many desserts and baked goods feature different fruits as they are in season.

Life is short—have some fun while you’re living it! Eat your greens, whole grains and lean protein, and then enjoy a chocolate cookie afterwards while you read a book with your kids.

Crispy Caramel Corn
4 cups popped popcorn
2 cups crispy rice cereal
3/4 cup packed brown sugar
1/2 cup corn syrup
2 Tbsp butter
2 tsp vanilla
Line 13" x 9" pan with foil, leaving 1" overhang. Grease foil lightly; set pan aside. Grease large bowl: pour in popcorn and cereal and mix. In saucepan over medium-low heat, stir together sugar, corn syrup and butter, using wooden spoon, for about 4 minutes or till sugar is dissolved. Increase heat to medium: bring to rolling boil, stirring constantly. Boil, without stirring, for 4 minutes. Remove from heat and stir until bubbles stop; stir in vanilla. Pour over popcorn mixture; stir to coat well. Using spatula and greased hands if necessary, immediately press into prepared pan; let cool. Using foil, lever out of pan onto cutting board. Break into 20 pieces. Store in airtight container.

Roasted Apples
4 apples
1/4 cup brown sugar
2 tsp butter
Preheat oven to 375˚F. Core apples; fill centres with brown sugar. Place in 8" x 8" pan; dot tops with butter. Add 3/4 cup boiling water to pan. Place in oven; bake for about 50 minutes (until tender but not mushy). Serve with whipped cream, ice cream or frozen yogurt, if desired.

Matrimonial Cake
1 cup chopped dates
1 Tbsp brown sugar
1/2 cup water
1 cup flour
1/2 tsp baking soda
1/8 tsp salt
1 cup butter
2 cups rolled oats
1 cup brown sugar
Preheat oven to 325˚F. Combine first three ingredients in saucepan; bring to boil and cook to the consistency of jam. Set aside to cool. Blend dry ingredients; cut in butter. Blend in sugar and oats. Press half mixture into bottom of square pan. Add cooled dates, then cover with remaining oat mixture. Bake for 35-40 minutes, or until golden around edges. Cool before cutting (so mixture can set). Can substitute orange juice for the water, and use half raisins with the dates, if desired.  

Tea Biscuits
3 1/4 cups flour
6 tsp baking powder
1 1/2 tsp salt
3/4 cup butter
1 1/2 cup milk
Preheat oven to 450˚F. In medium bowl, stir together flour, baking powder and salt. With pastry blender or two knives, cut in butter until mixture resembles coarse meal. Make a well in the centre: add milk, all at once. Stir vigorously, until well combined. Turn out of bowl onto lightly floured surface, and knead until smooth, about 3-5 minutes. Cut into circles, place on baking sheet, and bake until golden, about 8-12 minutes. Grated cheese and dried dill, or raisins and cinnamon, can be stirred into mixture before the milk is added if desired.

Kathy Humphrey lives in Victoria with her husband and two children. She tries to see cooking for a family not as a chore but as a creative outlet.