When you have something good, share it. That’s my philosophy.

Call these cinnamon buns or rolls, sticky buns, or whatever you want; they’re all the same.

So, here goes another delicious recipe that’s a hit with everyone who tastes it. The nice thing about making your own sticky buns, is you make them the way YOU like them. If you like raisins, add them. If you don’t like cinnamon, leave it out. If you’re allergic to nuts, leave those out too. Maple syrup fanatics like me can use it instead of corn syrup. You can even make these in the breadmaker; at least the mixing and kneading part.

Sticky Buns

12 Tbsp. butter (works out to almost ½ lb)
1 pkg active dry yeast (2 ¾ tsp)
¼ cup sugar
¾ tsp salt
3 egg yolks
½ cup milk
3 to 3 ½ cup flour
¾ + ¹/₃ cup light brown sugar
2 Tbsp. corn syrup
¾ cup pecan halves
½ tsp cinnamon

1. Melt 6 Tbsp of the butter and let cool. Dissolve yeast in ¼ cup lukewarm water. Stir in sugar, salt, yolks, milk, 4 Tbsp. of the cooled butter and 2 ½ cups of the flour.
2. Turn out onto a lightly floured work surface. Knead until dough is smooth and elastic, about 5 minutes, working in enough of the remaining flour so that the dough is no longer sticky.
3. Put in a buttered bowl, cover with plastic wrap and let rise until doubled in bulk, about 45 minutes. To test, press dough with your fingertips. If an imprint remains, the dough has doubled.
4. Butter a 9” baking pan. In a sauce pan, combine 6 Tbsp. butter, ¾ cup brown sugar and the corn syrup. Stir over low heat until smooth. Pour into prepared pan and strew ½ cup of the pecan halves on top.
5. Combine the ¹/₃ cup brown sugar with the cinnamon. Chop remaining ¼ cup pecans.
6. Punch dough down. On a lightly floured work surface, shape into an approximately 18” x 9” rectangle. Brush with the remaining 2 Tbsp. melted butter. Sprinkle with the brown sugar and cinnamon and the chopped pecans. Roll up dough starting with a long side.
7. Cut into 9 slices and put in the prepared pan. Cover and let rise until doubled, about 40 minutes.
8. Heat oven to 350°. Bake until browned and bubbly, approx. 20 -30 minutes (I check it with a toothpick). Let cool in the pan 5 minutes. Invert onto a serving plate and let stand about 30 seconds before removing pan. Cool slightly before serving.

Be sure to watch baking as sometimes the syrup bubbles over the sides and may cause a fire. I usually put an old rectangular cookie sheet underneath to catch the drippings. PLEASE BE CAREFUL!!!

Make your favourite cream cheese frosting to serve with the sticky buns:

Cream Cheese Frosting

½ pkg cream cheese
¹/₈ cup butter
1 ¼ cup icing sugar
1 tsp vanilla

Beat all ingredients until smooth. Store in refrigerator and slightly heat small portions to pour over heated sticky buns.

You can double these ingredients to spread over carrot cake, spice cake, or pumpkin cake. Thanks to my friend Deb in Mississauga for the frosting recipe.

Just the other day, Dave and I were talking about the differences in traditions in our respective families while growing up. I grew up in a French Canadian family in Northern Ontario, while he’s an Ottawa boy, whose parents originate from the U.S. Last year, we spent the Christmas holidays with family and couldn’t help but to notice the differences in tradition.

In my French Canadian household, the place becomes Union Station on Christmas Eve. No one’s invited and everyone is welcome, and as a result, the house bursts at the seams. When I was a kid, we were put to bed, then awoken just after 11pm to get ready for Midnight Mass. Santa always managed to come just before we got home, so we always missed him. He left gifts under the tree, but we never had stockings to fill; it just wasn’t part of our family’s tradition. After gift opening, we played for as long as we could stay awake, while my mother served a feast and my dad played music. The songs were what French Canadians call chansons à répondre; one person sings the song, and many verses are meant to be repeated by the rest of the crowd. Because of this, I always tell people that I learned how to play the spoons before I learned to eat with one. This was the “Réveillon” with gifts, food, and music.

Christmas Day, we played with our new toys for a while, then got dressed and did the rounds, visiting friends and family; we almost always ended up at my aunt’s house (who had half a dozen kids of her own) where it started all over again… at least the feast and music part.

Dave tells me that growing up, Christmas Eve was quiet. Around 11pm the family gathered to watch the Alistair Sim version of A Christmas Carol, a movie I had never watched until spending Christmas Eve with his mom last year. Christmas morn kids could open the gifts in their stockings, but had to wait until after a big family breakfast before opening other gifts. I’ll bet the kids gobbled up their breakfast in record time. Dinner was served for the family, and the day was fairly quiet. It was time dedicated to family. Dave’s relatives lived thousands of miles away.

In addition to never having seen A Christmas Carol, I also had never heard of Christmas Crackers. I was introduced to them by Dave’s mom last year, and had to buy some again this year. A couple of nights ago, we hosted a dessert and wine for friends. Their kids taught me how the crackers are to be opened, with everyone in a circle, arms crossed over, each hand holding one end of the cracker. It was fun! As for Christmas stockings, Dave saved my butt the first year together by not only buying stocking stuffers for me, but for himself too (and his mom who was visiting). Last year, it was pretty much half and half, and this year, I finally went out and got a bunch of little things that could fit in his stocking.

So, Dave introduced me to A Christmas Carol, Christmas crackers, and stocking stuffers, while I introduced him to my family, and, of course, his very own “Christmas Carole.”

I came across this on Boing Boing and couldn’t resist. Can you come up with an oxymoronic statement for this photograph?

Okay, so you’ve heard my raves and rants about service in Whitehorse. It’s often hit and miss. Last Friday night, Dave and I went out for a celebratory dinner. I just finished my four year long studies, and we were also celebrating six months of marriage. A nice dinner was in order. We decided to try Chief’s Steakhouse, partly on the recommendation of Michael’s Meanderings.

Like Michael, I like my steak medium, so I generally order medium-rare, as most restaurants tend to overcook steak. Well, I got what I ordered, and I didn’t send it back to the kitchen. My filet mignon was like butter melting in my mouth. When Dave began to cut into his T-bone, the meat came apart with his fork, so tender it was.

The side of vegetables was perfect. Freshly cut broccoli, cauliflower, and carrots cut into large pieces and steamed to perfection. These and the pan-fried potatoes brought me back to my mother’s cooking. Nothing better than a home-cooked meal.

The food was simply delicious, and I plan on returning to try other things on the menu. We had smoked salmon as a starter, and a wonderful merlot called NK’NIP (pronounced in-ka-meep), named after the Osoyoos Indian Band that makes it.

The service was everything I could’ve asked for, and then some. The waitress (whose husband is part owner of the restaurant) was friendly, smiled – somewhat hard to come by in Whitehorse restaurants – and made us laugh more than once. She was definitely on top of her game, and we certainly appreciated it. The restaurant was very busy also, another good sign.

Like Michael, I strongly recommend you try this restaurant if you haven’t already. And if you like it, blog about it. Good service deserves the word to be passed on. The food and service at Chief’s added to our special occasion.

As a kid, I remember our teachers getting all sorts of gifts from students: chocolates, coffee cups, and cookies. These are the standards, and students in the Yukon are no different. Teachers get enough chocolate and cookies to feed the whole school. What’s different in the Yukon, however, are the unique gifts that can only be a standard north of 60.

Why am I writing about this? This month marks the end of my studies (a long four years), and to finish it off, I spent the last four months in a grade 4/5 class here in Whitehorse. So, this is the first time I’m in a classroom at Christmas being the one facing away from the blackboard.

Students and their families show much gratitude at this time of year. I received tasty gifts of cookies, chocolates, and candy. I also got a beautiful locally carved wooden oil lamp. Earrings, classroom supplies, coffee, and the list goes on. Wow, I couldn’t believe the generosity of these kids. I must say, though, that even though I didn’t expect all these beautiful gifts, I expected even less a gift of moose meat. Yes, you read it right: MOOSE MEAT!!! MMMmmmmmMMM. What a treat to be teaching in the north.

The biggest time wasters in elementary schools are transitions. Changing from one subject to another, moving from one classroom to another, and coming in and out for recess are some examples of the many transitions that happen in a typical school day. Teachers are always looking for ways to make these transitions go smoothly and get students engaged as soon as possible.

Last week, there was a visitor at our school who literally emptied it in record time. Students rushed so fast out of the school, you could’ve sworn there was a fire. Yes, lights were flashing in the parking lot, but they weren’t from a fire truck. It was the Christmas garbage truck with no one other than Santa at the wheel. You’ve probably seen it around Whitehorse, with the truck decorated with Christmas lights, these stuck on with bright red and green duct tape.

Thank you to “Santa” who made the kids’ day and volunteered his time to come way out to our school to say a big “Ho, ho, ho.” Maybe we should hire him all year long.

Santa’s Garbage Truck

Santa is Leaving