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THE CITY REBORN FROM THE ASHES OF AMERICA'S MOST DISASTROUS FOREST FIRE
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Country Cousin

Issue Date: December 20, 2018

Joy to the world"

Winter officially will arrive on Friday, Dec. 21. Kind of ironic, since there's been snow on the ground for over a month. Weather was comparatively balmy last week. Think that was probably our January thaw.

Christmas is almost here! By this time next week bells will have been rung, carols will have been sung, Santa and his elves will be busy grooming those reindeer and putting the sleigh away for next year, and lots of Christmas toys will already have been broken.

SHARE THE JOY!

However much we may or may not have been prepared, if we've shared the joy of the Christmas season, if we've taught the little ones some of the wonder of that Star of the East, of angels coming to talk to shepherds, of a loving Jesus who spent his first weeks on this Earth as a babe in a manger with oxen and donkeys for company, then however our other Christmas preparations succeeded or failed will not matter. What matters is how much joy we've treasured in our hearts, and how much joy we've shared with others.

ON THE SOAP BOX

THE CHRISTMAS STORY


The birth of Jesus was foretold many times in the Old Testament of the Bible, and its fulfillment was detailed in the New Testament. The verses quoted here are among those that would be worth reading to the family on Christmas Eve, hopefully in front of the manger scene:

This from the Book of Micah, Chapter Five, written between 701 and 681 B.C.:

"And thou Bethlehem Ephrata, art a little one among the thousands of Juda, out of thee shall he come forth unto me that is to be the ruler in Israel: and his going forth is from the beginning, from the days of eternity."

And from the new Testament Gospel of Luke, written over half a century later:

The Gospel according to Luke:

"In those days Caesar Augustus issued a decree that a census should be taken of the entire Roman world. (This was the first census that took place while Quirinius was governor of Syria.)

"And everyone went to their own town to register. So Joseph also went up from the town of Nazareth in Galilee to Judea, to Bethlehem the town of David, because he belonged to the house and line of David. He went there to register with Mary, who was pledged to be married to him and was expecting a child.

"While they were there, the time came for the baby to be born, and she gave birth to her firstborn, a son. She wrapped him in cloths and placed him in a manger, because there was no guest room available for them.

"And there were shepherds living out in the fields nearby, keeping watch over their flocks at night.

"An angel of the Lord appeared to them, and the glory of the Lord shone around them, and they were terrified.

" But the angel said to them, "Do not be afraid. I bring you good news that will cause great joy for all the people. Today in the town of David a Savior has been born to you; he is the Messiah, the Lord. This will be a sign to you: You will find a baby wrapped in cloths and lying in a manger."

"Suddenly a great company of the heavenly host appeared with the angel, praising God and saying, "Glory to God in the highest heaven, and on earth peace to those on whom his favor rests."

"When the angels had left them and gone into heaven, the shepherds said to one another, "Let's go to Bethlehem and see this thing that has happened, which the Lord has told us about."

"So they hurried off and found Mary and Joseph, and the baby, who was lying in the manger. When they had seen him, they spread the word concerning what had been told them about this child, and all who heard it were amazed at what the shepherds said to them.

"But Mary treasured up all these things and pondered them in her heart. The shepherds returned, glorifying and praising God for all the things they had heard and seen, which were just as they had been told."

HE ATE THE COOKIES!

Fellow I know says he wasn't too pleased with Santa when he was a boy, and still isn't. He wasn't always very good, so he often didn't get a lot of presents, at least not as many as some of his friends did.

On top of that, his Mom would put out a big glass of milk and a big plate of cookies on Christmas Eve, and he wasn't allowed to touch them. Then that old Santa sneaked in at night to drink up the milk and eat up the cookies, so he never did get to have as many cookies as he wanted. Says Santa did it again at his house this year.

Have met his Mom, and think he made up the whole thing!

COOKIN' TIME

Some of us have finished our Christmas baking, some of us haven't started yet. There are so many great things to offer that it's really hard to choose.

CRANBERRY SALAD

This recipe came from niece Jody, who made it for her mom. It's really, really good! The fact that it has to be made ahead is another bonus.

2 cups fresh cranberries

2 cups cut up delicious apples (about 5)

1 cup crushed pineapple (8 ounce can)

1 1/2 cups sugar

12 ounces small marshmallows

1 pint whipping cream

Grind or food process cranberries and apples somewhat coarsely, but not too coarse. Add pineapple, sugar and marshmallows and let stand overnight. (You can wait to add the marshmallows until you add the whipped cream if you prefer to have them more identifiable.) Before serving time, drain off any excess juice. Whip cream and fold it in. Serve at once, or put back in fridge. It's even good a few days later.

WAVERLY BARS

Not sure if you'd call these candy or cookie, but am pretty sure you and everyone else will call them delicious! No one will believe how easy they are. Hardest part is turning the oven on! Recipe was kindly shared by Town of Stephenson Clerk Elaine Olson, who in addition to being an efficient and effective town clerk, has proven herself to be a talented singer at the Gospel Jam sessions held on the third Friday of each month at the Stephenson Town Hall, and a marvelous cook, as proven by the treats she brought to a recent town board meeting.

19"x13"pan, sprayed with buttery flavored cookin oil.

Club crackers

1 cup water

2/3 cup sugar

Slivered or thinly sliced almonds, optional

Preheat oven to 350 degrees. Line the baking pan with aluminum foil and spray it lightly with cooking spray, preferably the buttery flavored kind. Lay out crackers in a single layer to cover the bottom of the foil-lined pan. Bring the one cup water and 2/3 sugar to a boil and let boil for one and a half minutes. Pour the hot butter/sugar mixture over the crackers. Cover with slivered almonds or very thinly sliced almonds if you want to use them. Pop into pre-heated oven and bake for 10 minutes. Somehow the mildly flavored coating gets under those crackers so they're completely coated, top and bottom. Let cool, then break up into serving pieces, preferably cracker-shaped pieces. Let cool completely before storing in loosely covered container.

Checked for Cracker Brittle recipes on the web and found some variations. For example, spread a cup of chocolate chips on top of the freshly backed crackers as soon as the pan comes from the oven and spread the chocolate around after the chips melt. Can also make the glaze with a cup each of butter and brown sugar, use salted top saltine crackers (salt side down) instead of the club crackers, and chopped walnuts or pecans instead of the almonds.

HOMEMADE EGGNOG

With the techniques in this recipe you can enjoy homemade eggnog without the health hazards of the traditional method, because the eggs are cooked! Makes 8 servings.

4 cups milk, divided

2 large eggs

3 large eggs, yolk only (reserve whites for eggnog cookie dippers)

1 cup sugar

1 pinch salt

1 cup heavy cream

1 cup dark rum, or spiced rum (optional, use a teaspoon of rum extract if you want the flavor without the alcohol)

Nutmeg for garnish

Heat 3 cups of milk in a medium saucepan over medium-low heat until it is steaming, 5-6 minutes, but do not allow it to come to a boil. While the milk is warming, whisk together the whole eggs, egg yolks, sugar, and pinch of salt in a medium bowl until pale yellow in color, 1to 2 minutes. Once the milk has begun to steam, slowly pour half into the egg mixture while continuously whisking so the eggs don't scramble. Once combined, slowly pour the egg and milk mixture back into the saucepan. Keep warm over medium-low heat, stirring continuously with a metal spoon for 15-20 minutes, until the mixture has thickened enough to coat the back of the spoon. Prepare an ice bath in a large bowl or dishpan. Place a medium bowl in the ice bath and set a fine-mesh sieve on top. Pour the egg mixture through the sieve to remove any unwanted chunky egg bits. Remove the sieve and add the remaining cup of milk and heavy cream, and stir to combine. Let cool for 20 minutes, stirring every 5. Add the rum, if desired. Cover and refrigerate for at least 2 hours. The eggnog will keep in the fridge for up to 3 days. Serve with grated nutmeg on top.

EGGNOG DIPPERS

Use the egg whites left from the eggnog recipe. Serve as a Christmas treat, or wait and serve for the New Year's celebration. Makes 24 cookies.

Nonstick cooking spray, for greasing

3 large eggs, whites only

Pinch kosher salt

1/3 cup sugar, plus 2 tablespoons, divided

1/4 cup eggnog

1 teaspoon vanilla extract

2/3 cup all-purpose flour

Powdered sugar, for garnish

Nutmeg, preferably freshly grated, for garnish

Preheat the oven to 325 degrees. Line two baking sheets with parchment paper or foil and grease with nonstick spray. In a medium bowl, beat the egg whites and salt with an electric mixer until soft peaks form. Gradually add 2 tablespoons of granulated sugar and beat until stiff peaks form. You should be able to turn the bowl upside down without anything falling out. Set aside. In a large bowl, mix together the eggnog, vanilla, and remaining one third cup sugar. Sift in the flour and fold with a rubber spatula to combine. Fold in one third of the egg whites until incorporated, then add the rest and fold until just combined. Transfer the dough to a piping bag fitted with a medium round tip, or a or zip-top bag with a corner cut out. Working quickly, pipe twelve cookies about four inches long and one inch wide onto each baking sheet. Bake for 15 to 17 minutes, until lightly golden around the edges, not too dark. Transfer the cookies to a wire rack and let cool completely. Use a sieve to sprinkle powdered sugar over the tops. Finish with a sprinkle of nutmeg.

CHERRY STAR COOKIES

1 cup butter, softened

1 cup powdered sugar

2 teaspoons maraschino cherry juice

teaspoon almond extract

5 drops red food coloring

2 cups flour

teaspoon salt

1 10-ounce jar maraschino cherries, drained and chopped

Chocolate stars

Heat oven to 350 degrees F.

In a large bowl use a whisk to combine butter, powdered sugar, cherry juice, almond extract and food coloring.

Stir in flour and salt.

Mix in cherries with a wooden spoon.

Form dough into 1-inch balls and place 2-inches apart on ungreased baking sheet. (If dough is too sticky, allow it to set at room temperature for 15-20 minutes.) Bake until lightly browned around bottom edges. Press a chocolate star into the center of each hot cookie and place on a brown grocery bag, interior side up, to cool.

FROSTY DATE BALLS

Easy and full of old fashioned flavor.

1/2 cup butter, softened

1/3 cup powdered sugar

1 tablespoon water

1 teaspoon vanilla

1 1/4 cup flour

Dash of salt

2/3 cup dates, chopped, dried, pitted and chopped

1/2 cup chopped walnuts

Powdered sugar for coating

Heat oven to 300 degrees. Cream butter and sugar. Stir in water and vanilla. Add flour and salt, mixing until well combined. Stir in dates and walnuts. Chill for half an hour or so, then roll into 1-inch balls.  Bake 20 minutes or until set but not brown. While still warm roll in powdered sugar twice.

RASPBERRY RUGELAT

This is not an easy recipe, but if you can find the time, these traditional treats are well worth making.

1 cup (2 sticks) unsalted butter, at room temperature

1 package (8 ounces) cream cheese, at room temperature

3/4 teaspoon salt

1/2 cup sugar

2 1/2 cups all-purpose flour

Using an electric mixer, preferably a large stand model, cream the butter and cream cheese until soft and smooth. Beat in the salt and sugar. Blend in the flour, on low speed or with a wooden spoon, about 1/2 cup at a time, incorporating each measure before the next one is added. Scrape the dough out onto a lightly floured surface and divide into thirds. Shape each portion into a rectangle about 1/2-inch thick. Wrap separately in plastic wrap and refrigerate for 1 1/2 to 2 hours, or until firm.

FOR FILLING:

1 cup walnuts

1 cup raisins

1/2 cup packed light-brown sugar

1 teaspoon cinnamon

big pinch of salt

1 tablespoon cold butter, cut into several pieces

3/4 cup seedless raspberry preserves

1 egg lightly beaten with 1 tablespoon milk, for egg wash

3/4 cup sugar mixed with 1 teaspoon cinnamon, for coating

While the dough chills, put the walnuts, raisins, brown sugar, cinnamon, and salt into a food processor. Pulse the mixture repeatedly, until everything is coarsely chopped. Add the butter and continue to pulse until the mixture is finely chopped but still separate,not clumpy. Transfer to a bowl and refrigerate.

Working with one piece of dough at a time, roll the dough into the best 12x7-inch rectangle you can manage on a sheet of lightly floured waxed paper or parchment paper. (If the dough gets too soft and delicate at any point, slide it onto a small baking sheet and refrigerate for 10 to 20 minutes, until it firms up and becomes easier to handle.) Trim all the edges with a pastry cutter or paring knife, removing as little dough as possible. Stir the preserves briskly until smooth. Spread one third of the preserves evenly over the dough, leaving a half-inch border on all sides. Sprinkle one-third of the nut filling onto the dough evenly. Press the nuts gently, to embed in the dough.

Starting along one of the long sides and using the paper to help you, roll up the dough like a carpet. Keep it snug, but not tight enough to force the filling out at the seam. Pinch the ends to seal. Wrap the filled dough in the paper and refrigerate. Repeat for the remaining two pieces of dough. Refrigerate for 2 to 3 hours.

Preheat the oven to 350F. Line one or two large baking sheets with parchment paper. Unwrap one log at a time and brush lightly with the egg wash. Using a sharp serrated knife, slice the log into -inch-thick pieces. Roll the pieces in the cinnamon sugar and place them on the baking sheet, spiral side up, leaving 2 inches in between. Bake one sheet at a time on the center oven rack for 25 minutes. Cool the cookies on the baking sheet for 5 minutes, then transfer to a rack to finish cooling. Makes 40 to 48 cookies.



Thought for the week: May we realize that God has already blessed us, one and all. All we need to do is accept His Son - the most wonderful gift of all the wonderful gifts he has given us! Wishing everyone a blessed Christmas with love and joy in your homes and in your hearts, and happiness throughout the holiday season.



(This column is written by Shirley Prudhomme of Crivitz. Views expressed are her own and are in no way intended to be an official statement of the opinions of Peshtigo Times editors and publishers. She may be contacted by phone at 715-291-9002 or by e-mail to shirleyprudhommechickadee@yahoo.com.)


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