St. Nicholas Day

Don' forget!! St. Nicholas Day is on December 6th.

St. Nicholas Day

Lebkuchen recipe

Ginderbread cake

St. Lucia's Day

For centuries the traditional observance of St. Lucia's Day on December 13 marked the start of the Christmas celebration in Scandinavia, as it does today in many Swedish-American homes. Legend has it that once during a great famine in Sweden, Saint Lucia miraculously appeared, her head circled in light, to deliver food.

On this morning, Swedish children awakened early and dressed in long white gowns. The girls wear long red sashes and the boys wear white cone-shaped hats with gold stars. Wearing a wreath of lighted candles on her head, the eldest daughter-as Saint Lucia-leads her brothers and sisters in a procession into their parents' darkened bedroom to deliver a surprise breakfast of such Scandinavian specialties as saffranbrod (sweet saffron buns), pepparkakor (gingersnaps), and cups of hot, steaming coffee.

Observing St. Lucia's Day is a wonderful way for children to make a contribution to the family's Christmas traditions with this gift of thoughtfulness to their parents.

Although in the beginning (especially with young children) you may need to assist them-such as preparing the breakfast buns ahead of time (or even carrying the tray upstairs and then returning to bed)-it is well worth the effort. If you would like to introduce this charming custom to your family, a lovely story that does so delightfully is 'Kirsten's Surprise' from The American Girls Collection.

Now that she has aroused your interest, dear Reader, Mrs. Sharp would like to stress that no daughter of hers ever walked around our house wearing a wreath of lighted candles. Instead, she created crowns of greenery and red ribbons for them to wear at a candlelit breakfast.

Mrs. Sharp has discovered there is no more enriching way to teach children tolerance than by incorporating different ethnic traditions into our family's holiday repertoire. Baking a trip around the world with festive Christmas foods from other countries or serving parents a St. Lucia's Day breakfast can help children understand the true spirit of this season while strengthening bonds and creating memories.

from 'Mrs. Sharp's Traditions' pg. 236

The Advent Wreath

Beginning with the first Sunday in Advent, Victorian families would suspend an evergreen wreath with a single red candle over the dining room table. Every day a white or gold paper star with a bible verse would be added and the candle rekindled. Each successive Sunday in Advent a new candle would be added, lit, and a small celebration of reading verses, singing carols, and the savoring of holiday treats would occur.

Your family will enjoy the ceremony of an Advent wreath, too. To make an Advent wreath, Mrs. Sharp uses a wire hoop with four candleholders or a circular Styrofoam base with four candle holes (available at most craft or florist shops). Place a plain evergreen wreath on top of the base; if using a wire hoop, secure the wreath with thin wire or pin it to the Styrofoam with hairpins. Next insert four red candles.

While the suspended Advent wreath is charming, if there are young children in the house, you might prefer to leave yours lying flat on the table. Each day during Advent have the children take turns adding one large gold-foiled paper star to the top of the wreath.

A tradition that European children especially enjoy is creating a tiny Advent garden within the wreath. Legend has it that beginning with the first Sunday of Advent, the natural world-the kingdoms of minerals, plants, and animals-rejoices at the coming of the Christ Child and offers a gift for the Creator's son. Let your children be of assistance: On the first Sunday have the children form a circle of smooth stones and crystals. The second week, add gifts from the plant world: pinecones, holly sprigs, even small red roses. On the third Sunday, the animal world joins the celebration with small toy figures of sheep, donkeys, and other creatures. On the final Sunday before Christmas, the figures of Mary and Joseph are added to the center of the wreath to stay until Christmas Eve.

Finally, at Mrs. Sharp's house, once our Advent wreath is completed on the first Sunday of Advent, the family gathers for a festive tea, featuring a spiced Christmas-wreath cake (using a tube or Bundt-shaped pan and tint the frosting green). We spend the evening cozy by the fire, singing carols and basking in that happy glow of contentment that only the approach of Christmas brings.

from 'Mrs. Sharp's Traditions' pg. 229

An Elegant Dessert Tea for the Holidays

An Elegant Dessert Tea for the Holidays
By Renee Van Hoy


The Setting:
·Centerpieces of tangerines and oranges, with cinnamon sticks and fresh greens tucked in
·Candles, candles, candles.
·Pots and pots of spiced cinnamon tea.
·If ever there's a time to use your silver, this is it. The red cranberry tart looks particularly nice on a silver or white platter.




The Menu:

CREAMY MINTS: Sweet cheese mints, rolled in colored sugar, can be made 1 day ahead and kept chilled.

BAKED RUM PINEAPPLE: Sweet, warm and buttery, this delicious treat can be made ahead in stages and baked just as guests arrive.

PEPPERMINT SHORTBREAD: Rich and buttery cookies that can be made 1- week ahead of serving.

CHOCOLATE ESPRESSO SHORTBREAD: You can make these 1-week ahead, but they may not last the week....

CHERRY BREAD PUDDINGS WITH MAPLE GLAZE: Individual bread puddings studded with cherries, these can be made 4 hours before serving.

CRANBERRY TART: The centerpiece for your party, it can be made 1 day before serving.

Baked Rum Pineapple

Baked Pineapple is elegant and delicious, and simple to make. Perfect for serving at the holidays, or anytime you want to make a beautiful presentation. Everything can be made ready ahead of time, and popped in the oven just as guests arrive. This wonderful recipe comes from the equally wonderful book "Enchanted Evenings" by John Hadamuscin.

List of Ingredients
· 2 ripe medium pineapples (with the tops on)
· 1/2 cup dark brown sugar
· 1/2 cup molasses
· 2 tsp. cinnamon
· 2 TBSP. butter, softened
· 1/3 cup dark rum

Instructions1 day ahead:Combine the molasses, brown sugar, cinnamon, butter and rum to form a paste. Chill. Remove from refrigerator 1/2 hour before using.

2 hours before your party:Cut the pineapples, including the leafy tops, into quarters. Cut the core off. Cut the pineapple off of the skin, and cut it into bit size slices. Return it to the shell.

Place the pineapples onto foil lined baking sheets and cover the leafy tops with foil. Brush the pineapple pieces with the rum mixture. Cover with plastic until baking.

To bake:Preheat oven to 350 degrees. Bake the pineapple until glazed and brown, 12 to 15 minutes.
Arrange on a platter with toothpicks, and serve warm.

TIP: Bake one pineapple at a time, because this is always eaten up quickly, and you will want to have more to serve later in the party.


Cherry Bread Puddings with Maple Glaze

Your guest will feel truly pampered when they are served their own tiny bread pudding, studded with cherries and topped with a sweet maple syrup glaze. And you can make them in your muffin pan. These little treats can be baked up to four hours ahead, or served warm from the oven. (Although, in testing these at home, I had no trouble finding takers for the "leftovers" even 2 days later!)

List of Ingredients
FOR THE PUDDING:
· 1 sweet French baguette, a day or two old
· 1/2 cup dried sour cherries
· 2 cups whole milk (do not use low fat)
· 1/2 cup sugar
· 3 large eggs
· 1 tsp. vanilla

FOR THE GLAZE:
· 1/2 powdered sugar
· 3 TBSP. maple syrup
· 1/2 tsp. vanilla

Instructions:
Pre-heat oven to 250 degrees.

Butter a 12-cup (non-stick) muffin pan. Slice the baguette into 24, 1/2 inch, slices. Place two slices in each muffin cup, trimming if needed to get them to sit flat in the cup. Sprinkle a few cherries around and between the slices. In a 2-quart heavy-bottomed saucepan, combine the milk, sugar and 1 tsp. vanilla extract. Cook on medium heat, stirring, until the sugar has completely dissolved and the milk starts to simmer (bubbles form on the side of the pan).
In a medium sized bowl, whisk the eggs. SLOWLY add the hot milk mixture to the eggs, whisking constantly. Strain the custard to remove any cooked egg particles and to ensure a smooth custard. If you have a large measuring cup, transfer the custard into it for easy pouring of the puddings.

Pour the custard over the bread in each muffin cup, filling the cups about half full. Pour a second time, letting the bread absorb the first pour briefly. Continue until all of the custard is evenly distributed over the 12 cups. Bake for 45 - 50 minutes, until the custard is set and the top of the bread is lightly browned.

While the puddings are baking, stir together the maple glaze and set aside.
Remove and let stand for 10 minutes. Using a rubber spatula, gently loosen the puddings and slide them out, inverting them onto a large plate. Top each with the glaze. Some of it will run off. Then remove the puddings to a serving platter and enjoy.



Cranberry Tart

This stunning red tart is the perfect centerpiece for a holiday tea. You can make the tart dough OR you can make a perfectly fine shell using a Pillsbury All-Ready Pie Crust. The filling is a snap to prepare, and you can make this 1-day before serving. Keep it chilled until 1/2 hour before your party.

List of Ingredients
· One 10-inch tart shell, baked and cooled. [recipe follows]
· 2 envelopes unflavored gelatin
· 1/2 cup cold water
· Two 12 ounce packages of fresh cranberries
· 2 cups sugar
· 1 cup red currant jelly
· 2 TBSP. Kirsch or Brandy

Instructions:
Rinse and drain the cranberries and remove any blemished berries. In a small bowl, soften the gelatin in the cold water. In a 3-quart heavy-bottomed saucepan, combine the berries, sugar, jelly and Kirsch (or brandy) and cook over LOW heat for 10 minutes, just until the cranberries are softened.

Remove from the heat and let cool 5 minutes. Stir in the gelatin and cool completely. Pour into the tart shell and chill until firm. Keep chilled until 1/2 hour before serving.

TART DOUGH:
· 1/2 cup (1 stick) unsalted butter, softened but still firm
· 1/4 cup sugar
· 1/4 tsp. salt
· 2 egg yolks, lightly beaten
· 1 1/4 cup flour
2 tsp. vanilla

Instructions:
To prepare the dough:In the bowl of a mixer combine the flour, sugar and salt. Cut the butter into pieces, and mix it into the flour on low speed, until the butter is the size of small peas. Combine the eggs and vanilla and add to the dough with the mixer running. Stop mixing just when the dough begins to come together. Knead gently into a ball and flatten into a disk. Wrap in plastic and chill for at least 1 hour. Remove for 20 minutes before rolling.

Roll out into a 14 inch round, and line a 10 inch tart pan with a removable bottom, making sure the sides are thick enough to stand up. Chill for 30 minutes. Line the tart shell with parchment paper and fill with pie weights (dry beans). Bake at 350 degrees for 10 minutes. Remove the pie weights and parchment, and bake 5 - 10 minutes more, until the bottom of the tart shell is browned. Cool.


Creamy Mints

A perfect holiday treat, these sweet cheese mints can be tinted to match your theme by rolling them in colored sugar crystals. Make these the night before, and keep chilled until half an hour before serving.

List of Ingredients
· 2 and 1/4 cups powdered sugar
· 3 oz. cream cheese, softened
· 1/4 tsp. pure peppermint extract
· 1/2 cup colored (cookie decorating) sugar

Instructions:
In the bowl of a mixer, combine the powdered sugar, cream cheese and the peppermint extract. Beat until combined.

Roll the cheese into 1-inch balls and dip into the colored sugar.

Place on a wax paper lined tray and cover with plastic wrap. Chill until 1/2 hour before serving.



Chocolate Espresso Shortbread

Rich and deep in chocolate mocha flavor, these cookies are always a hit. The dough can be made ahead and frozen, and baked as needed. The cookies look very plain, but the taste is wonderful.

List of Ingredients
· 1 and 1/2 cup flour
· 1/2 cup Dutch process cocoa
· 1 and 1/2-tsp. instant espresso powder
· 2 sticks unsalted butter at room temperature
· 1 cup powdered sugar
· 1 tsp. vanilla

Instructions:
Combine flour, cocoa and espresso powder. Set aside.

In a mixer, cream the butter, sugar and vanilla. Gradually add the flour mixture until blended.
Remove dough and divide into three portions. Place each on a piece of parchment paper and roll into a long log shape, about 1 1/2 inches in diameter. Roll up in the parchment and chill at least 1 hour until firm. If freezing, wrap tightly in a second layer of plastic wrap and secure the ends.

Preheat oven to 350 degrees. Working with one roll of dough at a time, slice the cookies into 1/8-inch thick rounds, rolling the log slightly between slices to prevent the sides from getting flat.

Place close together on an ungreased cookie sheet, and bake for 8 minutes at 350 degrees. This is a thin cookie, so do not over bake. Remove to racks to cool.

Keeps up to two weeks in an airtight container. Makes 3 - 4 dozen cookies.



Peppermint Shortbread

Be sure to have copies of this recipe ready when you serve this shortbread. It is always a hit, with adults and children alike. This recipe is from the delightful book " Along the Garden Path" by Bill and Sylvia Varney. The shortbread keeps very well and can be made a week ahead. My little girls like these made in miniature number shapes for their birthdays. Don't skip the fresh peppermint. It's the secret to the great taste of the shortbread.

List of Ingredients
· 12 TBSP. unsalted butter, softened
· 9 TBSP. sugar· 1 1/2 TBSP. brown sugar
· 1 egg
· 1/4 tsp. vanilla extract
· 3/4 tsp. peppermint extract
· 1 TBSP. finely chopped fresh peppermint leaves
· 1/8 tsp. salt
· 2 cups flour

Instructions:
Line 2 baking sheets with parchment.

In a mixer, cream the butter and sugars until light and fluffy. Beat in the egg and extracts. Add the flour on low speed. Stir in the peppermint leaves and salt.

Divide dough into three portions. Place on plastic wrap and roll into cylinders 1 1/4 inch in diameter. Wrap in plastic and chill until firm. (1 hour)

Pre-heat oven to 350 degrees. Unwrap dough and slice into 1/4" thick slices. Rotate the cylinder to keep it round. Keep the slices even and thin. They do not spread much, so you can place them close together on the sheet. Bake for 8 - 10 minutes until the bottom edges are just barely brown. Remove to rack to cool.

For cut out cookies, divide dough into three portions and place on a large sheet of plastic wrap. Place another sheet on top and pat or roll the dough out into a very thin sheet. Chill the sheets of dough until firm, about 30 minutes. Remove and cut quickly with miniature cookie cutters. Bake 8 minutes - watch these little cookies can brown very quickly. Remove immediately to rack and cool.

For square cookies, shape logs with flat sides and chill and slice as above.
This dough can be made and frozen unbaked. Thaw slightly in refrigerator before baking.

Ambleside

Music For The Soul

For The Beauty of the Earth

For the beauty of the earth

For the glory of the skies,

For the love which from our birth

Over and around us lies.

Refrain
Lord of all, to Thee we raise,

This our hymn of grateful praise.

For the beauty of each hour,

Of the day and of the night,

Hill and vale, and tree and flower,

Sun and moon, and stars of light.

Refrain

For the joy of ear and eye,

For the heart and mind’s delight,

For the mystic harmony

Linking sense to sound and sight.

Refrain

For the joy of human love,

Brother, sister, parent, child,

Friends on earth and friends above,

For all gentle thoughts and mild.

Refrain

For Thy Church, that evermore

Lifteth holy hands above,

Offering up on every shore

Her pure sacrifice of love.

Refrain

For the martyrs’ crown of light,

For Thy prophets’ eagle eye,

For Thy bold confessors’ might,

For the lips of infancy.

Refrain

For Thy virgins’ robes of snow,

For Thy maiden mother mild,

For Thyself, with hearts aglow,

Jesus, Victim undefiled.

Refrain

For each perfect gift of Thine,

To our race so freely given,

Graces human and divine,

Flowers of earth and buds of Heaven.

Refrain

*

Listen to Hymn Online

Ambleside's Hymn Rotation Schedule

Sour Cream Breakfast Coffee Cake

1 cup sugar
1 cup shortening
3 eggs, beaten
1 tsp. vanilla extract
2 1/4 cup all-purpose flour
1 tsp. baking soda
3 tsp. baking powder
1 cup sour cream
2/3 cup brown sugar, packed
1/2 cup chopped nuts
1 1/2 tsp cinnamon

Cream sugar and shortening together. Add eggs and vanilla. Mix in flour, baking soda, baking powder and sour cream. Spread batter into a greased and floured tube pan. Mix together brown sugar, nut and cinnamon. Spread on top of batter in pan. Bake at 375 degrees for 40 to 45 minutes or until a toothpick inserted in center comes clean.

My Thanksgiving Day Menu

Appetizers
Olives
Barbeque Meatballs

Main Dish
Ham with Pineapple glaze

Side Dishes
Dressing
Mashed Potatoes
Corn Casserole

Vegetable
Green Bean Casserole

Dessert
Various Cookies
Sweet Potato Pie with Pecan Topping
Apple Pie

Beverages
Egg Nog
Sparkling Apple Juice


Barbeque Meatballs

1 lb. ground beef
1/3 cup fine bread crumbs
1 egg, slightly beaten
1/2 tsp. poultry seasoning
1/2 cup catsup
2 Tbs. brown sugar, packed
2 Tbs. vinegar
2 Tbs. soy sauce

Mix ground beef, bread crumbs, egg and poultry seasoning. Shape into about 2 dozen 1 1/2-inch balls. Brown balls slowly in a lightly oiled skillet over medium-high heat; pour off excess fat. In a small bowl, combine catsup, brown sugar, vinegar and soy sauce. Pour over meatballs. Cover and simmer over low heat, stirring constantly, for 15 minutes. Serve warm.


Corn Casserole

3 eggs
1/2 cup butter, melted
1/2 tsp. salt
7 oz. box corn muffin mix (Jiffy)
8 oz. sour cream
16 oz can creamed corn
16 oz can whole kernel corn, drained

Beat eggs with butter. Add salt, corn muffin mix & sour cream, beat well. Add corn. Bake in 8"x8" pan at 350 degrees for 30 to 35 minutes. Serves 8.

You can double recipe, just bake in 9"x13" pan.


Sweet Potato Pie with Pecan Topping

1 (9 inch) unbaked pastry shell

1 lb. (2 med.) yams or sweet potatoes, cooked and peeled

1/4 c. butter1 (14 oz.) can sweetened condensed milk

1 tsp. grated orange rind

1 tsp. vanilla extract

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/4 tsp. salt

2 eggs

Pecan Topping

Preheat oven to 350 degrees. In large mixer bowl, beat hot yams with butter until smooth. Add remaining ingredients, except pastry shell and Pecan Topping; mix well. Pour into pastry shell. Bake 30 minutes. Remove from oven; spoon Pecan Topping evenly over top. Bake 20 to 25 minutes longer or until golden brown. Cool. Serve warm or chilled. Garnish as desired. Refrigerate leftovers.

Pecan Topping

In small mixer bowl, combine 1 egg, 3 tablespoons dark corn syrup, 3 tablespoons light brown sugar, 1 tablespoon butter (melted), and 1/2 teaspoon maple flavoring; mix well. Stir in 1 cup chopped pecans.

On The Nightstand

'Inside The Victorian Home' by Judith Flanders
ISBN 0-393-05209-5
499 pgs.


I'm currently reading 'Inside The Victorian Home'. You are taken room by room through a typical upper/middle class home. She explains the function of each room. You find out who would have spent time in that room and who never set foot their.

I went through the first 100 pages before I could put it down. For a book of its size I find it very enjoyable to read. The author must have a wonderful sense of humor, I find her tone quite witty. She uses a mix of facts and excerpts from actual journals & letters to give you a delightful tour of the victorian home.

'Wickett's Remedy' by Myla Goldberg (ISBN0-385-51324-0) is next on my nightstand. I'll let you know what I think.

If you have a book suggestion, please share! Just leave a comment with the title & author's name and what you think about it.