Hazel Postma works for Douglas College as the associate vice-president external relations. ‘It’s a great job because I get to let everybody know all the amazing things happening at the college,’ she says. Postma speaks highly of the institution that’s been part of New West for 38 years. ‘We’ve got excellent students. We’re the largest community college in B.C. and we’re very good at what colleges do best. We’re accessible and have a high standard of education.’ Today, there are so many choices for high school graduates. Many young adults are not sure of their direction. ‘If you’re not sure what you want to do, Douglas is a great place to find your passion,’ Postma says. ‘It’s smaller and you’re not just a number. You can explore and try a course or two.’ Postma enjoys the New West campus because it’s close to great restaurants and parks. She especially likes the park close to the campus, near city hall. ‘It’s a lovely little gem,’ she says. Postma shares a popular recipe for a traditional Dutch square. Her husband and three boys—now 23, 25 and 27—all enjoy eating this sweet treat. ‘This recipe is so simple. I will often make a batch and bring it to meetings. So easy and quick and everybody likes them. It’s the only recipe I know off by heart.’
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ShareLOCAL FLAVOUR: Speculaas (Dutch Square)
Published: October 08, 2008 4:00 PMUpdated: October 08, 2008 4:12 PM
INGREDIENTS
1 ½ cups of butter
1 cup brown sugar
1 cup white sugar
2 eggs
3 cups of flour (can mix white and whole wheat)
½ tsp baking soda
2 tsp cinnamon
½ tsp allspice
slivered almonds
METHOD
Preheat oven to 325 F. Melt butter in large bowl and whisk white and brown sugars into the melted butter. Then whisk in the two eggs. In another bowl, mix the flour, baking soda, cinnamon and all-spice. Add the flour mixture to the butter mixture, stir well. Spoon the mixture onto a non-stick baking tray or cookie sheet with sides. Smooth out and sprinkle slivered almonds on top. Bake in 325 F oven for 25 to 35 minutes (the longer it is baked, the crisper the squares). Remove from oven and cut into squares. Allow to cool before storing in a tin. The speculaas keep well in a tin for at least a week or can be frozen.
