By Staff
Most of us have now tucked away our Thanksgiving decorations for another year, and are looking forward, with fervor, to celebrating Christmas in a good old-fashioned way. If we are to succeed in this endeavor, perhaps it is time that we quit trying to live up to the images on Christmas cards and realize that this holiday should fit in just what is possible and not necessarily what's ideal!
If you intend to put up decorations, by all means let your family members help you. So what if they do not arrange the shepherds in the Nativity scene in the exact order you feel to be correct, it will in no way diminish the meaning of the Nativity?
I notice as the years pass, people seem to take on the role of an accountant, for they seem absolutely obliged to spend the exact amount on a gift for someone as that person has spent on them!
I have always regarded gift giving just a gift, not a testimonial to the depth of your feeling for someone. Were this to be the case, then I am certainly short-changing my loved ones for I could never ever afford to spend the amount on them I think they are worth. I am often guilty of giving to others a gift that I feel will evoke happy memories! Have you ever thought of sharing, with your loved ones, perhaps a ten minute personal heart-to-heart verbal message on why you find it so very easy to love and admire them? As life progresses, many of our loved ones are bound to vanish from our lives; and grief and loneliness will be magnified, especially during the Christmas holidays.
Thus, finding a way to give to others can fill many empty hearts and warm a full one. It is only natural that during these holidays, all of us want to be closer to people we love and be connected to something larger than ourselves. Look around your circle of acquaintances, or even around your neighborhood; for someone who will be alone for these holidays … then reward them with a friendly gesture. Whether it be just a phone call (to let them know you are thinking of them), a tray of homemade sweets or even of assuring them you'll clear the snow from their walkways! After all … isn't this what the eternal message of Christmas teaches us?
To Katherine, the reader who left a message on my answering machine … Yes! Cream puffs and eclairs are both made from the same dough recipe. They are simply shaped differently! … Lou
Basic Eclair Dough
1/2 cup butter or oleo
1 cup boiling water
1 cup all purpose flour
1/4 teaspoon salt
4 eggs
Melt your butter in the top of your double boiler, then add the flour and salt (both together) at the same time and proceed to stir vigorously. Cook and stir until this mixture forms a ball that refuses to separate. Immediately remove from the heat and cool just slightly. Now, add the eggs, just one at a time, and be sure to beat well (until smooth) after each addition. Shape these on a greased baking sheet and bake at 400 degrees until puffy and golden, for 30-35 minutes. Remove from the oven, split and cool on a rack. Fill with your choice of cream filling.
Homemaker's Hint: Daily exercise is very important to maintain, however during this cold weather, it is very important that you check with your physician as to the type of outdoor exercise you should be doing if you are either a diabetic or a heart patient.
A touch of levity: Stores hire extra help for the holidays. This way, customers who don't know what they want are helped by people who don't know where it is.
Chocolate Malted Cheesecake
1 cup all-purpose flour
1/3 cup chocolate flavored malted milk powder
1/4 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons butter or oleo
2 tablespoons granulated sugar
1-8 ounce package cream cheese, softened
1 cup small curd cream style cottage cheese
1/2 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
2 tablespoons all-purpose flour
1 cup milk
Make the crust by stirring together the cup of flour, the malted milk powder, baking powder and salt. Now, cream the butter and the two tablespoons of sugar until they become light and fluffy. Blend the malt mixture into the creamed mixture. Set aside one fourth cup of the crumb mixture. Press the remaining into the bottom and one and one half inches up the side, of an increased nine inch spring form pan. Bake this for 15-20 minutes in an oven of 350 degrees. Now, bake the reserved 1/4 cup of crumb mixture on a baking sheet for 8-10 minutes. Cool crust and crumbs. In a mixing bowl, cream together the softened cream cheese and the cream style cottage cheese until they are smooth. Gradually add the half cup of sugar and cream well. Add eggs and extract; beat at a low speed until thoroughly blended. Stir in the 2 tablespoons of flour. Add the milk, blending until smooth. Pour this mixture into the baked crust. Bake the cheesecake at 350 degrees just until a knife inserted just off center comes out clean, about 35-40 minutes. Top with reserved baked crumbs, then chill for at least 4 hours before serving.
Our children give us the opportunity to become the parents we always wish we had.
Timely trivia:
Did you know that the largest American city, in terms of area, is Juneau Alaska? It boasts 3,255 square miles.
Cream Filling
1/3 cup granulated sugar
3 tablespoons all-purpose flour
1 1/4 cups milk
1/4 teaspoon salt
1 beaten egg
1 tablespoon butter
1 teaspoon vanilla extract
Combine the sugar, flour and salt in a saucepan. Gradually add the milk and mix well. Cook this (I use my double boiler) and stir over just a medium heat until the mixture thickens and bubbles; then cook it and stir it for an additional 2 minutes. Now, very gradually stir this hot mixture into the egg; then return it to the pan. Now, cook and stir the mixture just until it boils, then stir in the butter and extract; cover the surface with wax paper or plastic wrap. Cool. Do not stir during the cooling period!
A touch of levity: A small boy grabbed his coat and boots, "Mom," he asked, "can I go outside and help dad put the snow chains on the car? I know all the words."
Timely Trivia: Would you believe that potatoes actually have more chromosomes than people do? They have 48 versus our 46.
For those of you who enjoy a "minty" flavor, you may wish to try this recipe for a filling that is excellent between layers of chocolate cake … Lou
Grasshopper Filling
1 envelope unflavored gelatin
1/4 cup cold water
1/3 cup white crme de cacao
1/2 cup green crme de menthe
2 cups whipping cream
Soften the gelatin in the water. Heat together both the crme de cacao and the crme de menthe, then add the softened gelatin and stir until the gelatin is dissolved. Cool. Whip the cream and then gently fold this into the gelatin mixture and be sure to chill for 15 minutes. (Note: this recipe makes approximately 4 cups of filling.)
Timely Trivia: In America, we have a tendency to tax work, investment, employment, savings and productivity, while we subsidize non-work, consumption and debt. Perhaps it's time we start to reverse this trend … what do you think?
They say that the two best sellers in any book shop are the cookbooks and the diet books. The cookbooks inform you how to prepare the food, and the diet books explain how not to eat it.
Butter/Rum Sauce
1/4 cup butter or margarine
2 tablespoons light corn syrup
1 package creamy white frosting mix for a 2 layer cake
1/3 cup evaporated milk
1/2 cup chopped pecans
1/4 cup rum
Use your saucepan to brown the butter, then remove it from the heat. Blend in the corn syrup and just about half of the frosting mix, then gradually add the remaining mix and very slowly stir in the evaporated milk. Heat this through while stirring it constantly. Remove from the heat and proceed to stir in both the rum and the nuts. Then … prepare yourself! Serve this over ice cream!
Timely trivia: On the entrance of the Gate of Heaven Cemetery in Hawthorne, N.Y. appears a small sign reading "gates close at 4:30."
A touch of levity: I was just browsing a souvenir shop when a man next to me struck up a conversation. Just as he was telling me that his wife gets carried away with her shopping, a brief power shortage happened to cause the lights to flicker overhead. "That," he sighed, "must be her checking out now."
Cranberry Peach Pie
1 – 29 ounce can peach slices
3 cups cranberries
1 1/2 cups granulated sugar
3 tablespoons cornstarch
enough pastry for a lattice top pie
1/4 cup chopped almonds, toasted
Begin by thoroughly draining the peaches, then reserve one cup of the syrup. Cut up the peaches and set them aside. Into a saucepan, combine the cranberries with the peach syrup and cook this until the cranberries burst. Now, combine the sugar with the cornstarch. Add this mixture to the hot cranberries and cook quickly, but be certain to stir constantly, to avoid burning, until the mixture thickens and bubbles. Immediately remove it from the heat and stir in the peaches and almonds. Line your nine inch pie tin with your homemade pastry, then pour in the filling. Adjust your lattice top pastry; then seal and crimp the edges high. Bake for 35 to 40 minutes at an oven heat of 400 degrees.
Timely trivia: When I heard a moving rendition of "White Christmas", (as I turned on my radio) today, my thoughts turned on my radio today, my thoughts immediately focused on that truly talented Russian Immigrant, Irving Berlin, born in 1888, who wrote both this song as well as "God Bless America" which was introduced to us by the famous singer, Kate Smith in her radio broadcast of Armistice Day in the year 1938. Since then, I have seen that song become almost an unofficial second national anthem. This talented gentleman had only two complete years of formal education and was but eight years of age when his father died, but soon learned that composing songs of his own was a profitable way to help his family survive, and the magic of his seemingly simple melodies certainly went straight to our Country's heart! By the time he had reached his 98th year of life, his health had deteriorated so badly, that perhaps he went to his grave never realizing the tremendous impact his music had on the American people!
There is a quality to being alone that is incredibly precious. Life rushes back into the void, richer, more vivid, fuller than before.
Rhubarb Kuchen
5 cups sliced rhubarb
1 – 3 ounce package strawberry gelatin
1 cup all-purpose flour
1 tablespoon granulated sugar
1 1/2 teaspoon baking powder
2 tablespoons butter
1 egg
2 tablespoons milk
1/3 cup granulated sugar
3 tablespoons all-purpose flour
2/3 cup sugar
1/3 cup all-purpose flour
3 tablespoons butter
vanilla ice cream
Stir one cup of flour, tablespoon of sugar, baking powder and 1/8 teaspoon of salt. Cut in two tablespoons of butter until the mixture resembles coarse crumbs. Beat the egg with the milk, then add this to the flour mixture. Stir until the dry ingredients are moistened, then pat evenly onto the bottom and one inch up the sides of your 9 x 9 x 2 inch baking pan. Combine the gelatin, 1/3 cup sugar and 3 tablespoons of flour. Add to the rhubarb and mix well before turning into a crust lined pan. Combine 2/3 cup of sugar and 1/3 cup flour; cut in the 3 tablespoons of butter until mixture becomes crumbly. Sprinkle evenly over the rhubarb filling, then bake at 375 degrees until the rhubarb tests tender and the topping appears lightly browned. This should take approximately 45 minutes. Cool completely before cutting into squares and then top it with a healthy dip of your favorite ice cream!
A touch of levity: We invited a friend to our new home for dinner. Becoming rather worried when he, who was so often prompt, was late. He finally arrived however after what must have been quite a frustrating experience. He explained he had been driving up and down our street searching for number 1492. Our address is 1776!
Timely trivia: There seems to be growing evidence that cancer and circulatory diseases are both related to our lifestyle, rather than to genetics and therefore are inherently preventable.
*For the reader who questioned if he brewed his tea longer than five minutes, would he benefit by gaining more antioxidants? I am told that the increase in antioxidants never exceeds five minutes, but you will be more likely to get a rather bitter flavor.
Peaches in Spiced Wine
2 cups peeled and sliced peaches
cinnamon
ground cloves
1/2 cup dry sauterne
2 tablespoons sugar
2 tablespoon lemon juice
Heat the wine, sugar and lemon juice together, then cook and stir until the sugar dissolves. Do not allow to boil. Stir in the ground cinnamon and cloves, then pour the hot wine mixture over the sliced peaches. Chill and serve.
Food facts: Figs are said to be not only sweet and succulent, but extremely nutritious! Although each large fig can contain much as 47 calories, yet barely a trace of fat or sodium.
Timely trivia: Did you know that the very first food administrator in history was appointed by none other than Julius Caesar, and his job was to distribute grain?
Grasshopper Pie
Chocolate wafers
1 – 7 or 9 ounce jar marshmallow crme
2 tablespoons green crme de menthe
2 tablespoons white crme de cacao
1 cup whipping cream
Line the bottom of a 9 inch pie tin with the wafers and fill in the in-between spaces with the crumbs of these wafers. Line the sides of the pie plate with half-cookies. Set aside. Into your mixing bowl, combine the marshmallow crme, crme de menthe, crme de cacao. Now beat this on high speed of your electric mixer until the mixture becomes fluffy … a period of about one minute. Whip the cream and fold this into the marshmallow mixture, then spoon this filling into the prepared cookie crust. Place into freezer for 8 hours or overnight. (It will not freeze entirely solid.) Garnish with additional whipped cream and chocolate curls if you so desire.
In reply to the reader who questioned me as to how to use millet. I use it on my feathered friends, for they thoroughly enjoy its lovely toasted flavor. It contains magnesium, which may help to ease premenstrual tension. As another high protein grain, it is a good choice for vegetarians.
May our friendship never come apart, especially when it's straight from the heart!
With the holidays so quickly approaching, it is nice to have something on hand to serve to your unexpected visitors! What could be easier than these individual souffles. They are tasty, attractive and just the thing to have on hand when the coffee perks!
Fruitcake Souffles
1-3 to 3 1/4 ounce package regular vanilla pudding mix
1 envelope unflavored gelatin
3 cups milk
1/4 teaspoon rum flavoring
1 1/2 cups crumbled fruitcake
1 – 4 1/2 ounce carton frozen whipped dessert topping, thawed
6 maraschino cherries
ground cinnamon
Combine your pudding mix and gelatin in your saucepan, then stir in the milk.. Cook and stir this mixture just until it comes to a boil; then remove it from the heat and proceed to stir in the rum flavoring. Chill until partially set. Carefully fold in the crumbled fruitcake and half of the whipped topping. Secure wax paper collars around six individual souffle dishes. Fill them all equally full, then sprinkle with cinnamon, then chill for about two hours until set. To serve, remove collars and top each with whipped cream and a cherry.
Timely trivia: have you ever noticed that despite all of the treasures you have managed to accumulate over the years, nothing else holds as much love and memories as the painted rocks, handprint mementos, handmade valentines and such that were given you by your children? I know they say that money can buy anything, but it cannot buy love … for love needs to come from the heart!
How very blessed are those who can freely give without remembering and also receive without forgetting.