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News: Five Years of Get a Bigger Wagon Young Entrepreneur Awards

Our 5^th annual Get a Bigger Wagon Young Entrepreneur Awards (GABWYEA) presentation took place in affiliation with our 16^th annual Haddock Entrepreneurial Speaker Series (HESS) and the Edwards School of Business on January 9, 2023. This year, we presented 9 awards, rather than 5, partly because our applicants were unusually well prepared. Many of these winners had applied previously and spent time improving their businesses. Others watched past presentations and tailored their applications accordingly. We were impressed by all of them. 

Our guest speaker, Cindy Lowe, was engaging, inspiring, and humorous. She spoke to a capacity crowd; many tuned in to watch the live stream when they couldn’t find a seat. 

The 3rd Get a Bigger Wagon comic book will be released in the Spring of 2023 and features photos of all past GABWYEA winners. Our 2nd comic features photos of 15 years of HESS presenters. 

Here are some links to important videos and articles:

The YouTube video of our 16th presenter, Ms Cindy Lowe, can be viewed HERE.

The Saskatchewan Business Teachers Association was awarded the 2022 Sailing the Entrepreneur Ship award for its work with students, inside and outside the classroom. 

Click HERE to view the application videos prepared by our 2022 GABWYEAs winners and the award presentation.  

Don’t miss the 7-page article in the Spring 2023 issue of Prairies North Magazine. This magazine is available by subscription, or you can buy a copy by contacting the magazine HERE or visiting stores like McNally Robinson in Saskatoon. 

Read the excellent article in the Green and White newsletter about our young entrepreneurs. You can read that article HERE. 

We are excited to inform you that youngsters can now register for the Edwards School of Business Entrepreneurship Exploration Summer Camp by clicking HERE. This camp is for young people 9 to 14 years of age and begins on July 10, 2023. This is an opportunity for the exploration and discovery of entrepreneurship. 

Camp sale day is open for friends, family, and guests to attend.   

Our 2023 GABWYEA competition opens on September 1, 2023, and closes on November 30, 2023. Young entrepreneurs must have an active business and should be keeping a record of expenses and profits for several months before applying. We look forward to meeting you. 

Mary Kinder, GABWYEA winner ages 10 to 12, counts her cash, as her mom helps her fan the money for a photo. 

Carrot Raisin Square

This Carrot Raisin Square was featured in Maureen's Kitchen in the Spring 2023 issue of Saskatoon HOME magazine. The article is titled "Green Can Be a Theme." Of course, the glaze on the square is tinted green for a St. Patrick's Day feeling.

I make this cake with gluten-free flour because the recipe contains enough leavening ingredients to support heavier flour. The original recipe called for a combination of all-purpose and whole wheat flour. This is a forgiving recipe; feel free to experiment. 

Using freshly ground nutmeg, given to me by my eldest daughter, and Mexican vanilla, given to me by my dear friends, took this most recent cake to a new level of deliciousness. 

Carrot Raisin Square

Before You Start:

Butter a 9" by 11" cake pan and set aside. 

Prepare:

1 ½ cups grated carrots

½ cup washed raisins

Preheat oven to 350°F.

Wet Ingredients:

1 cup packed brown sugar

½ cup room temperature butter

1 teaspoon vanilla

¼ teaspoon nutmeg

2 eggs

Dry Ingredients:

¾ cup Only Oats Gluten-Free Oat Flour 

¾ cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour

½ teaspoon baking powder

½ teaspoon baking soda

Instructions:

1. Beat together sugar, butter, vanilla, and nutmeg. Add eggs, one at a time, beating well after adding each egg.  

2. Stir flour with baking soda and baking powder. 

3. Add dry ingredients to the butter mixture and mix well. 

Final Step:

Stir in prepared raisins and carrots and scoop into the prepared pan.  

Bake in a 350°F oven for 35 minutes.  

Cool the cake before glazing. This cake can be cut into 25 squares.

Vanilla Glaze

Melt ¼ cup of butter. Blend in 2 cups of sifted icing sugar. Add 1 teaspoon of vanilla. Gradually add 2 to 4 tablespoons of hot water, one spoonful at a time, until the glaze is the desired consistency. 

Sometimes, I glaze the square right in the pan. Alternatively, the whole cake can be removed from the pan and glazed on a serving plate. It is also delicious when served without icing.

TIP: I often grate an entire bag of carrots on grocery day and enjoy them for a few days as a side dish, in a salad or soup, and baked into cookies and cakes.