Charlyn Fargo, Contributor

Between the weather and everything extra to do for the holidays, you might be feeling stressed. The December issue of Better Homes and Gardens offers tips to help you keep perspective:

Stuck in a long line? Look for a less-crowded register, or focus a moment and breathe deeply.

Crabby clerks? Think about what it would be like to be in their position. Tell them you understand how difficult their job is, and thank them for doing it.

If money concerns have your stomach in knots, vow to spend within your means this year. Concentrate on thoughtful giving, not lavish spending. Consider agreeing to a gift moratorium with your spouse, immediate family or friends.

Cooking for company? Buy prepared foods and dress them up. Example: add cream cheese and a teaspoon of vanilla to a sugar cookie mix; it will taste like made-from-scratch.

For more tips, go to www.bhg.com.

WINNNING QUESTION

Q: Is corn good for you?

A: Eaten in the right form, it can be, say the editors of Consumer Reports on Health. Kernels of corn are vegetables. But popcorn and the processed corn used to make corn muffins and cereals are grains. The grain form doesn't offer much nutritionally, but the vegetable form has small amounts of niacin, phosphorous, potassium, vitamin A, and a moderate amount of fibre.

- Consumer Reports on Health, October

WINNING RECIPE

Tuck a bag of fresh cranberries into the freezer this holiday season and you can benefit from their antioxidant power all year. Try this low-fat Braided Cranberry Bread from Better Homes and Gardens' Heart Healthy Living magazine.

BRAIDED CRANBERRY BREAD

2.25 to 3 cups all-purpose flour

1 package active dry yeast

0.5 cup milk

0.25 cup water

2 tablespoons sugar

2 tablespoons butter

0.5 teaspoon salt

1 egg

0.5 cup freshly-chopped fresh cranberries

0.25 cup packed brown sugar

2 tablespoons finely-chopped pecans

1.5 teaspoons shredded orange peel

0.25 teaspoon ground cinnamon

0.25 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1.5 teaspoons butter, melted

Yields 18 servings.

Method

In large bowl, combine 1 cup of flour and yeast; set aside.

In medium saucepan, heat and stir milk, water, sugar, 2 tablespoons butter and salt until warm. Add milk mixture to flour mixture. Add egg. With electric mixer, beat at low speed for 30 seconds, then on high speed for 3 minutes. Using wooden spoon, stir in as much remaining flour as you can. Turn out dough on to floured surface. Knead to make soft dough. Shape into ball. Place in greased bowl; turn once. Cover and let rise until doubled in bulk.

Meanwhile, prepare filling. In small bowl, stir together cranberries, brown sugar, pecans, orange peel, cinnamon, nutmeg and cloves.

Punch down dough and turn on to lightly-floured surface.

Grease baking sheet.

Roll out dough into 14x10-inch rectangle. Brush with melted butter. Spread filling over dough. Starting from long side, roll up dough. Seal seam. Cut roll in half lengthwise. Turn cut sides up. Loosely twist halves together, keeping cut sides up. Pinch ends to seal. Place loaf on baking sheet. Cover and let rise for 30 minutes.

Bake at 375° F for 25 minutes.

Nutritional analysis per serving: 116 calories, 20 g carbohydrate, 3g fat, 17 mg cholesterol, 1g dietary fibre, 85 mg sodium.

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