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17 Mill St. East Acton 519-853-8628 website: www.tdidancecenter.com email: info@tdidancecenter.com 10 WEEK WINTER PROGRAMS All fees include GST. Register at TDI Dance Center the week of Jan. 7/08 10 week classes begin week of Jan. 14/08 Also Classes offered by Dorri Bland CDTA Couples Ballroom Ladies Latin Jam Dance Fit Please call Dorri at 905-873-4907 for more info Belly Dance (Ladies 17+) Fri. 7:30 - 8:30 pm Program Fee: $130 Tip Toe Toddlers (2 1/2 - 4 yrs.) Sat. 11:30 - 12:00 pm Program Fee: $65 Hip Hop Hurray (5 - 8 yrs.) Sat. 12:00 - 12:30 pm Program Fee: $65 WINTER REGISTRATION Energize Body/Mind/Spirit Small Group Classes starts January 14, 2008 Spots still available in: STOTT Pilates Yoga Nia Pre-Natal Yoga Holistic Nutrition Counselling Private & Semi-Private NEW! Thai Yoga Massage Call 905-702-2744 or email coreessentials@cogeco.ca for details Winter Wonderland Art Classes Early January for children 6 & up 519-853-0699 DONT JUST GET A LICENSELEARN HOW TO BOAT CPS has provided recreational boaters with safety and navigation courses for the past 65 years. Develop the extra knowledge required to ensure that boating experiences are pleasure cruises. Instructors are fellow boaters. Dinners in the winter with keynote speakers will enlighten & entertain. Have fun with a group that shares your passion. Get the skills you need to get out there and get back safely. Accredited by Transport Canada. 905 877 8815 www.nhpss.ca 905 877 8815 www.nhpss.ca 905 877 8815 www.nhpss.ca NORTH HALTON POWER & SAIL Get the skills you need to get out there and get back safely. Accredited by Transport Canada. NORTH HALTON POWER & SAIL at C darvale Park. Be there to register by 6:45 pm CLASSES START Monday January 14th, 2008, 7 p.m. BOATING BOAT PRO G.P.S. (License) 181-185 Main St. S., Georgetown Corner of Main & Maple Ave. NOT REGISTERED YET? For info about this Special Feature please call Amy at 905-873-0301, ext. 237 Acton/Georgetown, Friday, January 11, 2008 27 Many of you who ask us for recipes for one or two peo- ple should like todays recipe. The whole idea with this muf- fin mixture is to make it up, put it in the refrigerator and then bake up one or two or as many as you want, whenever you want them! As usual, the article today was started over a dinner-time conversation. After all, what else would you want to talk about other than food? The question of the day was what exactly does malted mean? We know that is has something to do with making beer, but does that somehow tie in to chocolate bars bearing the name malted milk? Is it a process or a flavouring? Hmm. Well, after checking in with Wikepedia, heres what I found out. Malted milk is a powdered food product made from a mixture of malted barley, wheat flour and whole milk. They are evaporated until they form a powder. Malt powder is available with and without active enzymes. The version with enzymes is primarily used in bread dough to help the yeast rise and create a good crust. The non-diastatic, or non-enzyme bearing ver- sion is used for flavour in beverages it also contains sugar, colouring agents and other additives. A soda jerk at a Walgreens drug store in Chicago made malted milk powder more famous as he created malted milk shakes. The powder was then distributed by Carnation in the 1950s. Malting is a process applied to cereal grains most often barley because of its high enzyme con- tent in which the grains are made to germinate and then are quickly dried before the plant develops. A malting is a building that houses the process of converting barley into malt for use in the brewing or distilling process. Typically, it is a long, single-storey building with a floor that slopes slightly from one end to the other. Most of these buildings were phased out in the 1940s in favour of a more industrialized opera- tion. So the answer, is yes, there is a relationship between your bottle of beer and your chocolate bar they both start with malted barley. Have fun and keep cooking! (Lori and Gerry can be reached at whatscookin@independentfreepress.com) Lori Gysel & Gerry Kentner What is malted? Dinner conversation Bran Muffins Makes 2 dozen Ingredients 3 cups wheat bran cereal 2 1/2 cups all purpose flour 1 cup boiling water 2 1/2 tsp baking soda 1 cup sugar 1 tsp salt 1/2 cup butter or margarine 2 cups buttermilk 2 eggs Method 1. Put one cup of bran in a small bowl. Add the water, stir once and let stand to soften. 2. Cream butter in a mixing bowl. 3. Beat the eggs slightly. 4. Combine the flour, soda and salt. 5. Combine the softened bran, the remaining bran, the eggs, flour mixture and buttermilk with the margarine and sugar. Stir until thoroughly mixed, but do not overmix. 6. Pour into a plastic container with a well-fitting lid. Store in the refrigerator for a minimum of one hour and a maximum of four weeks. 7. Anytime you would like to bake some of the muffins, pre- heat the oven to 400 degrees F. Spoon the batter into Teflon-lined muffin tins, filling them about two-thirds of the way full. Bake for 18 minutes and serve.