The "C" Word
Seasons Greetings, Happy Holidays, Warmest Wishes, and Winter Greetings. These are some of the "non-offensive" greetings allowed in the politically correct arena of today's greeting cards. (Matthew 11:6)
Christmas is not accepted because of the word "Christ" in Christmas. Isn't it ironic and sad that we reject the one, namely Jesus Christ, who is the reason we even have Christmas. (John 1:1-4)
However the removal of Christ from Christmas is only one thing in the consistent erosion of the Christmas season.
Consider the removal of nativity scenes in public places, the removal of Christ related decorations on street lights and municipal decorations, and even renaming the Christmas tree to the holiday tree. Consider the blatant absence of "Merry Christmas" in store retailers and commerce. Some retailers have refused to have the name "Christmas" in their store decorations and have banned charities from soliciting funds outside their store.
While this is their prerogative and they can do as they want I can also do the same by purposely trading with Christian retailers in all my shopping. I look for the Salvation Army kettle or other local charities at the store's entrance.
Now let's get personal. Do you trade with Christian businesses?
Do You return a "Happy Holidays" greeting with "Merry Christmas?"
Exactly how "Merry" is your Christmas?
Here's the finale. Decide this year to put "Christ" back into your Christmas. Also don't forget the "Merry." A new baby is a "Merry Creation" because the baby was the only way in the world God could get to the human race in order to free it from sin and death.
The world can destroy, malign, and disavow Christmas to the extent of giving it another name.
To the believer it will always be Christmas and if it is not celebrated on earth it will be celebrated in Heaven.
A rose by any other name is still a rose, and Christmas by any other name is still Christ's birthday.
Merry Christmas
Terry Warner
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An Elegant Christmas Dessert
Chestnut Torte
3/4 c. sifted cake flour 1-1/2 tablespoons cocoa
1-1/4 baking powder 4 eggs
3/4 c. sugar 1 teaspoon vanilla
1 c. whipping cream
Chestnut filling
Glaceed chestnuts, pistachio nuts, 1 square semi-sweet chocolate for garnish
Grease jelly roll pan, line with waxed paper and grease paper.
Sift flour, cocoa and baking powder together.
Beat eggs until thick. Gradually add sugar, beating until very thick. Stir in vanilla. Fold in flour mixture until smooth. Pour batter into pan and smooth. Bake at 375 degrees 12 min. Loosen cake around edges and turn out onto towel dusted with powdered sugar. Cool on rack.
Filling:
2 jars (10 oz. ea) glaceed chestnuts in syrup
3/4 c. butter
Drain chestnuts. Reserve 6 for garnish and whir remainder in food processor.
Add butter, 1 T. at a time, beating with mixer until mixture is smooth.
Cut cake crosswise into 4 equal strips. Layer on plate with filling in between.
Cover and refrigerate until ready to decorate.
Whip cream until stiff with 2 teas. powdered sugar and 1 teas. vanilla. Spread over cake. Put cream in decorator tube and pipe rosettes and garlands on top and bottom edges of cake. Using potato peeler, make curls from chocolate square. Decorate cake with curls, reserved chestnuts, and pistachio nuts. Refrigerate until ready to serve.
(From Holiday section of Amanda & Rory's Favorite Recipes)
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PLACE CARDS FOR YOUR TABLE
1 8-1/2'x11' sheet of card stock (or other stiff paper)
Christmas stickers (or draw your own decorations)
Green and red gel pens
Cut the 11" side of the card stock into thirds, then cut each third in half. You should have six pieces, approximately 3-1/3" x 4-1/4". Fold each piece in half to make a folded card approximately 3-1/3"x2-1/8".
Decorate the outside of each card and write a guest's name with the pens.
On the inside, print one line of Bible verse or poem (or write your own blessing). For example: Isaiah 9:6 could be divided into 6 or more parts: 1st card - "For unto us a child is born," second card - "Unto us a son is given," ending with the last card - "Prince of Peace."
Decide the table seating arrangement and place the cards so the host or hostess read the first line, continuing around the table in order to complete the verses.
Most of all, have a wonderful time with your family and friends celebrating the birthday of our Savior.
Merry Christmas
Arlene
And remember to Give Yourself a Smile
Christmas Traditions, Recipes, and Fun Projects
Glory to God in the highest, and on earth peace, good will toward men. Luke 2:14
Folks around the world celebrate the birth of Jesus Christ on December 25th. We do not know the date of Jesus’ birth, but December 25 was established by the Christian church by the middle of the 4th century. How did we come by other traditions?
St. Francis is said to have started the custom of the manger scene. It is called the presepio, in Italy, the nacimiento in Spain, and the crPche in France.
Christmas carols began in the early church, and in the middle ages, groups of people went from house to house to sing joyful songs of the birth of Christ. Following is a twelfth century carol, author unknown.
The Friendly Beasts
Jesus our brother, strong and good,
Was humbly born in a stable rude,
And the friendly beasts around Him stood,
Jesus our brother, strong and good.
"I", said the donkey shaggy and brown,
"I carried His mother up hill and down,
"I carried her safely to Bethlehem town;
"I," said the donkey, shaggy and brown.
"I," said the cow all white and red,
"I gave Him my manger for His bed,
"I gave Him my hay to pillow His head,
"I," said the cow all white and red.
"I," said the sheep with curly horn,
"I gave Him my wool for His blanket warm,
He wore my coat on Christmas morn;
"I," said the sheep with curly horn.
"I," said the dove, from the rafters high,
"Cooed Him to sleep, my mate and I,
We cooed Him to sleep, my mate and I,
"I," said the dove, from the rafters high.
And every beast, by some good spell,
In the stable dark was glad to tell,
Of the gift he gave Immanuel,
The gift he gave Immanuel.
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The custom of adorning an evergreen tree began in Germany as early as the 1600s. Originally the decorations consisted of candles. Following is a song of the pine tree, title and author unknown.
"In the forest three little pine trees grew.
Said the first little pine tree, ‘I’ll tell you,
When I’m grown up what I shall do!
Of a great big ship I’ll be the mast,
Islands with palm trees I’ll sail past,
Sail ‘round the world and home at last.’
Said the next little tree, ‘I mean to be
Of a rich man’s house the carved rooftree,
Music and dancing I’ll hear and see!’
Said the last little tree, ‘Well, as for me,
I’m going to be a Christmas tree,
With shining candles all alight,
And every candle burning bright
For the Christchild born on a Christmas night.’"
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Children around the world hang stockings, or set out shoes or baskets, to be filled by Santa Claus, Father Christmas, or Saint Nicholas. Mexican children receive gifts and sweets hidden in a pinata, a container hung from the ceiling or a tree limb. Originally the containers were clay pots. Now the pinata is often shaped like an animal and brightly colored. American children generally receive their gifts on Christmas Eve or Christmas morning, but in some countries, gifts are exchanged on December 26, January 5, 6, or 12. The giving of gifts to family, friends, and charities is in memory of the gifts the wise men brought to the baby Jesus.
The word Christmas comes from the English celebration of Christ’s Mass. The French Noel, the Spanish Natividad, and the Italian Natale, mean "birthday," and the word "holiday" was originally Holy Day.
The importance of Christ’s birthday is not the date on the calendar, but the joy in our hearts over the birth of our Savior. In this sense, we can have Christmas every day. However, it is wonderful to set aside a special time to meditate on the reason for His holy birth, and to do our best to be like Him in giving joy to others. One day He will return and indeed we will have "Peace on Earth, Good will toward men."
Following are recipes from around the world and two projects. One for the whole family and one for mom and her friends. I hope you will enjoy preparing, sharing and creating them.
If you have readers on your Christmas list, I invite you to visit my bookstore.
May your celebration be filled with wonder and awe. Merry Christ’s Mass and Happy Holy Days,
Arlene
CHRISTMAS PLUM PUDDING (ENGLAND)
¾cup sifted flour 1 teaspoon baking powder
½ teaspoon salt ½ teaspoon ground allspice
¼ teaspoon ground nutmeg 1 cup fine dry bread crumbs
1½ cups finely chopped suet * 2½ cups raisins, (coarsely chop half of them)
¾ cup almonds, chopped 1 cup currants
a
cup diced, mixed candied fruit 1 tablespoon grated lemon rind4 eggs ¾ cup brown sugar, firmly packed
2 tablespoons lemon juice ¼ cup apple cider
¼ teaspoon almond extract 1 tablespoon orange marmalade
1 cup milk
* If you cannot find suet, substitute 1 cup firm apples, peeled and finely diced, plus ½ cup cold butter, cut into small cubes. The flavor will differ slightly.
Sift together flour, baking powder, salt, allspice and nutmeg. Stir in bread crumbs. Add suet, raisins, currants, almonds, candied fruit and lemon rind. Toss until fruits are thoroughly coated with flour. Beat eggs well. Add brown sugar, lemon juice, cider, almond extract, marmalade and milk. Beat until mixture is blended. Gradually add flour-fruit mixture. Stir until flour is moistened. Spoon into a 2-quart greased mold. Cover tightly with foil and place on rack in large pot filled with 1 inch of boiling water. Cover and simmer 4½ to 5 hours, adding more boiling water when necessary. Store in cool place. Before serving, place covered mold in small amount of boiling water and steam 1 hour, until pudding is thoroughly heated. Remove pudding from mold and place on serving dish. Serve with warm custard sauce.
Custard Sauce
2 eggs 3 tablespoons superfine sugar
1 cup milk 1 tablespoon vanilla, brandy, or rum flavoring.
Scald milk in heavy saucepan. Beat eggs well. Add sugar and beat until blended. Gradually stir into milk. Cook on low, stirring constantly, until mixture coats a metal spoon. Remove from heat, stir in flavoring. Serve immediately. Makes 1¼ cups.
JULEKAGE (NORWAY)
2 pkgs. active dry yeast ½ cup lukewarm water
½ cup sugar ¾ teaspoon ground cardamom
2 teaspoons salt 1 egg, beaten
1 cup milk, scalded ¼ cup butter
5 cups sifted flour ½ cups raisins
½ cup diced candied citron Confectioners’ sugar icing
Nuts, candied or well-drained maraschino cherries, angelica or green gumdrops cut in leaf shape
Combine yeast, warm water, and one tablespoon of the sugar. Let stand 5 minutes. Stir in remaining sugar, cardamom, salt and egg. To milk, add butter, stirring until melted; cool to lukewarm. Add to yeast mixture. Stir in 3 cups flour and beat until batter falls in sheets from spoon. Add raisins, citron and remaining flour. Mix well. Turn out onto floured board and knead until smooth and elastic. (7 to 10 min) Turn into large greased bowl. Cover and let rise 1 hour or until double. Divide in half; shape each into a ball; place on board. Cover and let rest 10 minutes. Punch down and divide each ball in 3 equal parts. Shape each into a roll 16" long. Pinch ends of 3 rolls together and braid. Repeat with other 3 parts. Put each in greased 9x5x3 loaf pan. Brush tops with melted butter. Cover and let rise in warm place until double, about 1 hour. Bake at 350E 45 minutes. Remove from pans and cool. Frost with confectioners’ sugar icing. Decorate with nuts, cherries and angelica. Makes 2 loaves.
PANETTONE (ITALY)
½ cup milk 2 egg yolks
½ cup sugar 4½ cups sifted flour
1 teaspoon salt 1 tablespoon grated lemon rind
1¼ sticks butter or oleo 1 cup golden raisins
1 pkg active dry yeast 4 oz. Candied citron, chopped
½ cup pine nuts ¼ cup very warm water
2 eggs Confectioners’ sugar
Combine milk, sugar, salt, and 1 stick of butter in small saucepan. Heat slowly, stirring constantly, just until butter melts. Cool to lukewarm.
Sprinkle yeast into warm water in large bowl. Stir until yeast dissolves, then beat in cooled milk mixture, eggs, and egg yolks.
Beat in 2 cups flour until smooth. Stir in lemon rind, raisins, citron, and nuts. Stir in 2 cups more flour to make a soft dough.
Turn out onto lightly floured board and knead until smooth and elastic, adding only enough extra flour to keep dough from sticking. Place in a large greased bowl, turn to coat, and cover. Let rise in a warm place 1½ hours, until double.
While dough rises, grease an 8 inch round cake pan. Measure a 12" wide strip of foil long enough to fit around the pan with a 2-inch overlap. Fold strip in quarters lengthwise. Place around inside edge of pan and hold in place with a paper clip. (Foil should make a 1½" high collar around pan)
Punch dough down and knead several times. Shape into a ball. Press into prepared pan and cover. Let rise in a warm place about 1½ hours until double. Lightly cut a shallow cross in top of dough with a very sharp knife.
Melt remaining 2 tablespoons butter in a small saucepan. Brush half over dough.
Bake at 350E 20 minutes. Brush with remaining butter. Bake 25 minutes longer or until loaf sounds hollow when tapped. Remove from pan to rack. Sprinkle with confectioners’ sugar.
BeCHE DE NOËL (FRANCE)
1 cup sifted cake flour 1 teaspoon baking powder
¼ teaspoon salt 3 eggs
¾ cup sugar a cup water
1 teaspoon vanilla Confectioners sugar
Mocha Cream filling and Frosting (recipe below)
Chocolate Bark (recipe below)
Marzipan Mushrooms, optional (recipe below)
Grease a 15x10x1-inch jelly-roll pan. Line bottom with wax paper and grease paper.
Sift flour, baking powder and salt onto square of wax paper.
Beat eggs until thick in medium bowl. Add sugar gradually, beating constantly until mixture is very thick. Stir in water and vanilla. Fold in flour mixture. Spread batter evenly in prepared pan.
Bake at 375E 12 minutes, or until center springs back when lightly pressed with fingertip.
Loosen cake around edges with a knife and invert pan onto a clean towel dusted with confectioners’ sugar. Peel off wax paper. Trim all edges for easy rolling. Starting at short end, roll up cake and towel jelly-roll fashion with seam underneath. Cool completely on rack.
Prepare Mocha Cream Filling and Frosting, Chocolate Bark and Marzipan Mushrooms.
Unroll cake carefully. Spread with half of mocha cream, reroll (without towel) and place seam side down, on serving plate.
Cut a 2-inch diagonal slice from one end. Press slice to side or roll with a little filling to resemble the stub of a tree branch. Frost stub and top and sides of cake with remaining filling. Do not frost ends. Press Chocolate Bark lengthwise into frosting to resemble bark. (Optional) Decorate plate and log with Marzipan Mushrooms and leaves.) Chill several hours. Cut crosswise into thick slices to serve.
Mocha Cream
1 cup sugar a cup water
3 egg yolks ½ cup butter
2 squares unsweetened chocolate, melted 1 tablespoon instant coffee,
dissolved in 1 T water
Combine sugar and water in small saucepan. Bring to boiling, stirring constantly. Boil 5 minutes, or until mix registers 240 degrees on candy thermometer.
Beat egg yolks with mixer until light and fluffy. Pour hot syrup slowly, in a thin stream, onto yolks, beating constantly. Continue beating until cooled, about 5 minutes.
Add butter, 1 tablespoon at a time, beating after each addition, until butter is absorbed. Beat in chocolate and coffee mixture. If too soft, chill just until firm enough to hold its shape.
Chocolate Bark
Melt 3 squares semisweet chocolate in small bowl over hot water. Spread on small cookie sheet. Refrigerate until firm. Pull a thin-bladed knife at slight angle across chocolate to make curls or shavings to resemble bark. Place curls on wax paper. Keep refrigerated until ready to use.
Marzipan mushrooms
½ can (4 oz) almond paste ½ cup confectioners’ sugar
1 tablespoon light corn syrup Green food coloring
Cocoa
Break almond paste into small pieces. Gradually knead in sugar and corn syrup.
Tint ¼ of marzipan light green by kneading in a few drops of green food coloring. Roll out on surface dusted lightly with confectioners’ sugar. Cut into leaf shapes with cookie cutter or knife.
Make 8 to 10 small balls of different sizes from remaining marzipan. Flatten one side to resemble mushroom caps. Brush flat underside with cocoa. Make stems by rolling small balls of dough into cylindrical shapes. Attach stems to caps with drop of water or corn syrup.
LEBKUCHEN (GERMANY)
1 egg ¾ cup brown sugar
½ cup honey ½ cup dark molasses
3 cups sifted flour 1¼ teaspoons nutmeg
1¼ teaspoons cinnamon ½ teaspoon soda
½ teaspoon cloves ½ teaspoon allspice
½ cup slivered almonds ½ cup mixed candied fruit, chopped fine
Lemon glaze
Beat egg; add brown sugar and beat till fluffy. Stir in honey and molasses. Sift together flour, nutmeg, cinnamon, soda, cloves, and allspice. Add to first mixture and mix well. Stir in nuts and fruit. Chill several hours. On floured surface, roll ¼" thick and cut in 3½x2" rectangles. Bake on greased cookie sheet at 350E about 12 minutes. Cool slightly. Remove and cool on rack.
While cookies are still warm, brush with Lemon Glaze: Combine 1 slightly beaten egg white, 1 tablespoon lemon juice, ½ teaspoon grated lemon peel, and 1½ cups sifted confectioners’ sugar. Decorate with Christmas stickers, if desired. Makes 2 dozen.
LINZER COOKIES (AUSTRIA)
1½ cups sifted flour ¼ cup sugar
½ teaspoon baking powder ½ teaspoon salt
½ teaspoon cinnamon ½ cup brown sugar
½ cup butter or margarine 1 slightly beaten egg
a
cup blanched almonds, ground½ cup red raspberry jam 1 slightly beaten egg yolk
1 teaspoon water
Sift together flour, sugar, baking powder, salt, and cinnamon. Stir in brown sugar. Cut in butter till mixture is crumbly. Fork in egg and ground almonds. Reserve ½ cup mixture for lattice and into it mix 2 tablespoons additional flour. Chill 1 hour. Press remaining mixture evenly into 9x9x2" baking pan. Spread with raspberry jam.
Roll out chilled mixture on well-floured surface to ¼" thickness. Cut in strips a little less than ¼"wide. For lattice top line up 11 strips across filling; then lay 11 strips diagonally across. Combine slightly beaten egg yolk and water; brush over lattice.
Bake at 375E about 25 minutes. Cool. Cut in squares or bars.
KISEL (RUSSIA)
Wash 1½ pounds cranberries. Put in saucepan with water to cover. Simmer 10 to 12 minutes. Pulse berries and juice in food processor. Add 1¼ cups sugar and bring to a boil. Measure out 2 cups. Blend 1 tablespoon cornstarch with 2 tablespoons cold water. Add 1 cup of berry mixture and mix well. Blend with remaining cranberry mixture and cook, stirring, until thick. Cool, then refrigerate. Makes 2 cups (4-6 servings). Spoon into individual dessert dishes and top with whipped cream.
BUDIN DE NAVIDAD (MEXICO)
2 envelopes unflavored gelatin 1 cup sugar
2 cups milk 3 eggs
1 cup whipping cream 1 teaspoon almond extract
¼ teaspoon vanilla 3 drops each red and green food coloring
Silky custard sauce (recipe follows)
Mix gelatin and ½ cup of sugar in a small saucepan. Stir in milk. Heat slowly, stirring constantly, until gelatin dissolves. Pour into a large bowl.
Place bowl in a pan of ice and water to speed setting. Chill, stirring often, until as thick as unbeaten egg white.
Separate eggs, placing whites in a bowl, and yolks in a cup for sauce. Beat egg whites until double in volume. Beat in remaining ½ cup sugar, 1 tablespoon at a time, until meringue stands in firm peaks. Beat cream until stiff in a second bowl.
Fold meringue, then whipped cream into thickened gelatin mixture until no streaks of white remain. Fold in almond extract and vanilla. Remove bowl from ice and water.
Divide mixture into three parts. Tint one pink and one green with food coloring. Leave the third part white.
Spoon green mixture into a 6-cup mold; top with white mixture, then pink. Chill at least 4 hours.
When ready to serve, loosen dessert around edge with a knife, then dip mold very quickly in and out of hot water. Cover with a serving plate. Turn upside down and gently lift off mold. Garnish base and top with whipped cream and sliced almonds. Slice into wedges and serve with Silky custard sauce.
Silky Custard Sauce
Beat the 3 egg yolks slightly in the top of a double boiler. Beat in ¼ cup sugar, a dash of salt, and 1½ cups milk. Cook, stirring constantly, over simmering water 15 minutes or until custard thickens slightly and coats a metal spoon. Remove from heat. Strain into a small bowl. Stir in 1 teaspoon vanilla. Cool completely. Makes about 1¾ cups.
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PROJECTS
Shopping, addressing cards, wrapping gifts, and school and church activities make the weeks between Thanksgiving and Christmas Day a hectic and whirlwind time for moms. A couple of projects can brighten an evening or Saturday afternoon and create a time of precious sharing.
#1 - Mom and Friends’ Baking Party
The dads can meet at one house along with the young children to watch a Christmas video, while mom and her friends gather at the house with the largest kitchen.
Decide on three or more favorite cookie recipes ahead of time and make a list of needed ingredients (double or triple recipes as necessary). Designate one friend to shop or split the list.
On the chosen evening, set out a tray of crisp veggies, cheese, and crackers, brew a pot of herb tea, put on a Christmas CD and bake up an array of sumptuous treats to divide at the end of the party.
The same idea can apply to a wrapping party
#2 - CrPche
Gather the entire family and create a crPche to treasure for years.
Materials:
Small cardboard carton
Brown spray paint
Markers
Glue
Masking and transparent tape
Brown construction paper
6" piece of stiff wire
Foil paper
Imagination
Remove the flaps from the carton and spray paint it inside and out. You can construct a pitched roof from the flaps or leave the roof flat.
Using black or dark brown markers, draw vertical lines to resemble rough boards on the surfaces of the carton, or cut narrow strips from brown construction paper and glue onto the sides. Use your imagination to make the crPche look rustic.
Cut a 2 to 3 inch diameter star from cardboard and cover it with foil, securing it with tape. Tape the star to one end of the wire and the other end to the back of the carton so the star appears to hover over the crPche.
Cover the floor of the crPche with grass, straw or greenery. Add your favorite nativity figures and place completed project under the tree or on a table.