Festival >> Christmas
Christmas is that time when Jesus was born as a baby to Mary and Joseph. This was no ordinary birth! An angel had told Mary she would bear a special baby the son of god who would be born through the intercession of the holy spirit. Joseph her husband-to-be, did not believe her at first. Then an angel told him in a dream that it was true!.
Just before the birth of Jesus they had to travel from their home in Nazareth to Bethlehem (near Jerusalem), to register their names with the ruling Roman government.
In Bethlehem there was no room for them to stay at the hotel. The only space available to them was a stable - the animal house for travelers' donkeys and horses. Jesus was born that night in the stable, and as they had no bed for him, they used an animal feeding box filled with the dry grass as his crib.
The shepherds are frightened
"That night there were some men looking after sheep in the fields nearby. Suddenly they saw a great light. It was an angel, who said, 'Don't be afraid. I have good news for you, and for all people. Someone great has been born today. He is Christ, the great King you have been waiting for. He will save you from all that is wrong and evil. You will find him dressed in baby clothes, lying on a bed of dry grass.'
" The story of the wise men
After Jesus was born, wise men came to look for Him, from an area which is now in either Iran or Saudi Arabia. Although they are often called the "Three Kings", the Bible does not say how many there were, or that they were kings. Three is only a guess because they brought with them three gifts. They were certainly men of learning - probably today we would call them philosophers or scientists. They had seen an unusual new star in the sky, and knew that it told of the birth of a special king. (The star they saw was probably a exploding "supernova" and is known from astronomical records.) They followed the direction of the star- East - and eventually found the place where Mary, Joseph and Jesus were staying. To bring honour to the child, they brought rich gifts: gold, frankincense (a resin which burns with a beautiful smell), and myrrh (plant oil with a very strong sweet smell).
The gifts tell us three key things about Jesus:
Gold: a gift fit for a King
Frankincense: burnt in worship of God
Myrrh: a sign of mortality - it was used to bury the dead
Jesus was not a white European, and Christianity is not a Western religion. Christmas cards from different countries often show Mary, Joseph and Jesus in the landscape of that country, and with the racial appearance of that nationality, be it black African, Indian, or Japanese. This is good and right - Jesus came to identify with every racial group. He is "Everyman" for us all.
"Christmas Recipes"
Christmas Cake
1 1/2 cups raisins
1 1/2 cups chopped dates
2 cups granulated or brown sugar
5 tablespoons vegetable shortening
2 cups boiling water
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 cup chopped nuts
1 tablespoon all-purpose flour
1. Place raisins, dates, sugar, shortening and water in a saucepan and bring to a boil. Simmer for 20 minutes. Cool to room temperature.
2. Sift flour, soda, salt and spices together and stir in cooled fruit mixture.
3. Toss nuts with 1 tablespoon flour flour and fold into cake batter. Pour in a well-greased 10 to 12-inch tube pan.
4. Bake at 300*F (150*C) for 1 1/2 hours or until tested done.
Makes 12 servings.
Cupcake Elves
Easy to make fudge cupcakes are decorated with cute elf faces. Let your kids make up names for each one.
Cupcake Ingredients:
1 (19.5 to 21-ounce) package fudge brownie mix
1/2 cup LAND O LAKES® Butter, melted
1/4 cup water
3 large eggs
Frosting Ingredients:
2 cups powdered sugar
1/4 cup LAND O LAKES® Butter, softened
1 teaspoon vanilla extract
1 to 2 tablespoons milk
Marshmallows, mini candy-coated chocolate pieces, chocolate chips, red licorice and large gumdrops
1. Heat oven to 350°F. Combine all cupcake ingredients in large bowl. Stir until well mixed. Spoon into 12 paper-lined muffin cups. Bake for 28 to 32 minutes or until tops spring back when touched lightly in center. Cool completely.
2. Combine powdered sugar, 1/4 cup butter and vanilla in small mixer bowl. Beat at low speed, scraping bowl often and gradually adding enough milk for desired spreading consistency. Spoon frosting into heavy resealable plastic food bag. Snip tip from one corner to make a very small hole. Decorate cupcakes and attach candies with frosting.
3. Use quartered marshmallows for ears; mini candy-coated chocolate pieces or chocolate chips for eyes and nose. Cut 1-inch pieces of red licorice or shape quartered gumdrops to form mouths. Shape whole gumdrops into cone-shaped hats.
Makes 12 cupcakes.
Nutrition Facts (1 cupcake):
Calories: 180
Fat: 12 g
Cholesterol: 80 mg
Sodium: 130 mg
Carbohydrates: 16 g
Dietary Fiber: 0 g
Protein: 2 g
Fruit Crowned Chocolate Mocha Cream Torte
Chocolate cake layers are filled and frosted with a chocolate, mocha and whipped cream mixture -- truly decadent!
Cake Ingredients:
8 large eggs
1 cup granulated sugar
1/4 cup all-purpose flour
1 cup LAND O LAKES® Butter, melted
8 (1-ounce) squares semi-sweet baking chocolate, melted
1 1/2 cups finely ground pecans
Mocha Filling Ingredients:
1/2 cup granulated sugar
3 tablespoons cornstarch
1 1/2 cups half-and-half
1/4 cup LAND O LAKES® Butter
2 (1-ounce) squares semi-sweet baking chocolate
1 tablespoon instant coffee granules
1/8 teaspoon salt
Topping Ingredients:
1 cup whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Garnish Ingredients:
Sliced strawberries
1. Heat oven to 350°F. Line bottom and sides of 4 (8-inch) round cake pans with aluminum foil leaving 2-inch edge of aluminum foil; grease and flour bottoms only.
2. Heat eggs at medium-high speed in large mixer bowl until light and foamy (2 to 3 minutes). Add 1 cup sugar and flour; continue beating, scraping bowl often, until well mixed (1 to 2 minutes). Add 1 cup butter and 8 squares melted chocolate; continue beating, scraping bowl often, until well mixed (1 to 2 minutes). Add ground pecans; continue beating until well mixed.
3. Spoon 1/4 batter into each prepared pan; tap lightly on counter to remove any large air bubbles. Bake for 15 to 20 minutes or until toothpick inserted in center comes out clean. (Cake top is crusty and cake may shrink while cooling.) Cool 5 minutes; using aluminum foil, lift cake from pans. Cool completely; remove aluminum foil. Brush edges of cake to remove crumbs.
4. Meanwhile, stir together 1/2 cup sugar and cornstarch in 2-quart saucepan; stir in half-and-half to dissolve cornstarch. Add all remaining filling ingredients. Cook over medium heat, stirring often, until mixture comes to a full boil (6 to 8 minutes). Boil, stirring constantly, 1 minute. Remove from heat. Cover surface with plastic food wrap; refrigerate until completely cooled (2 to 3 hours).
5. Beat all topping ingredients in chilled small mixer bowl at high speed, scraping bowl often, until stiff peaks form (2 to 3 minutes). Stir 1 cup topping into cooled mocha filling. (Mocha filling will be very stiff before mixing in topping.)
6. Place one cake round on serving plate. Frost top only of cake with mocha filling. Top with second cake round and frost with 1/3 mocha filling. Top with second cake round and frost with 1/3 mocha filling. Place third cake round on top of filling. Frost top with remaining 1/3 mocha filling. Top with remaining cake layer. Frost and decoratively pipe top of cake with remaining topping. Refrigerate at least 3 hours before serving. Just before serving, decorate top with sliced strawberries. Store refrigerated.
Makes 16 servings.
TIP: If only 2 (8-inch) round cake pans are available, bake 2 layers at a time.
Nutrition Facts (1 serving):
Calories: 480
Fat: 37 g
Cholesterol: 175 mg
Sodium: 210 mg
Carbohydrates: 36 g
Dietary Fiber: 0 g
Protein: 6 g
Fruitcake
1 pound pitted dates, cut in pieces
1 pound glazed cherries, halved
2 pounds pecans, chopped
1/2 pound shredded coconut
1 pound glazed pineapple, cut in pieces
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1. Grease three 8 x 3 3/4 x 2 1/12-inch loaf pans. Preheat oven to 275*F (135*C).
2. Mix dates, cherries, pecans, coconut and pineapple in a large bowl. Add milk and vanilla, continuing to mix.
3. Pack very tightly in prepared pans. Bake for 1 1/2 hours.
Makes 3 (2-pound) fruitcakes.
Fruited Pound Cake
Use colorful holiday gift wrapping tissue and ribbon to creatively package mini pound cakes to give to friends during the holidays.
2 1/4 cups all-purpose flour
1 1/2 cups granulated sugar
1 cup LAND O LAKES® Butter, softened
1 (8-ounce) package cream cheese, softened
4 large eggs
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla
1 1/2 cups mixed candied fruit, chopped
1/2 cup chopped walnuts
1. Heat oven to 350°F. Combine 1 1/4 cups flour and all ingredients except candied fruit and walnuts in large mixer bowl. Beat at medium speed until well mixed. Stir in remaining 1 cup flour, candied fruit and walnuts by hand.
2. Pour into 6 greased (5 1/2x3-inch) mini loaf pans. Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
Makes 48 servings (6 mini loaves).
TIP: Substitute 2 greased (8x4-inch) loaf pans. Bake for 50 to 60 minutes.
TIP: Wrap each loaf with a lining of waxed paper or aluminum foil before wrapping in colorful holiday gift wrapping and tying with ribbon.
Nutrition Facts (1 serving)
Calories: 120
Fat: 7 g
Cholesterol: 35 mg
Sodium: 60 mg
Carbohydrates: 14 g
Dietary Fiber: <1 g
Protein: 2 g
Gingerbread Pudding Cake
Old-fashioned pudding cake makes a come-back as gingerbread.
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/2 cup LAND O LAKES® Butter, softened*
1/2 cup granulated sugar
1 large egg
1 cup molasses
1 cup water
3/4 cup firmly packed brown sugar
1 1/2 cups hot water
1/3 cup LAND O LAKES® Butter, melted
1. Heat oven to 350°F. Combine flour, baking soda, ginger, cinnamon, salt, allspice and nutmeg in medium bowl; set aside.
2. Beat 1/2 cup butter and sugar on medium speed in large bowl until creamy. Add egg; continue beating until well mixed. Reduce speed to low. Continue beating, alternately adding flour mixture with molasses and 1 cup water, beating after each addition only until blended. Pour batter into 13x9-inch baking pan; sprinkle with 3/4 cup brown sugar.
3. Combine 1 1/2 cups hot water and 1/3 cup melted butter in medium bowl; carefully pour over top of batter. Bake for 40 to 55 minutes or until gingerbread is cracked on top and toothpick inserted in center comes out clean. Serve warm with ice cream, if desired.
Makes 12 servings.
*Substitute LAND O LAKES® Soft Baking Butter with Canola Oil right from the refrigerator.
Nutrition Facts (1 serving):
Calories: 360
Fat: 14 g
Cholesterol: 50 mg
Sodium: 380 mg
Carbohydrates: 58 g
Dietary Fiber: 1 g
Protein: 3 g
Gem Cake
Somewhat lighter in texture than pound cake, yet not as light as chiffon cake, Gem cake is absolutely scrumptious. Alone, it literally melts in your mouth. It can be paired with any number of fillings (like lemon curd, whipped cream, or chocolate frosting) to make it even more fabulous.
1 (18.5-ounce) package butter recipe golden cake mix
1/3 cup sugar
1 tablespoon all-purpose flour
1 cup sour cream
1/2 cup vegetable oil
4 large eggs
1. Do not preheat oven. Spray a 12-cup Bundt pan with cooking spray. In a large mixing bowl, combine the cake mix, sugar, sifted flour, sour cream, and oil. Add the eggs and mix on low speed for 1 minute. Increase the mixer speed to medium-high and beat for 4 minutes, or until light and fluffy.
2. Pour the batter into the prepared pan. Set the oven temperature to 325*F (160*C) and bake for 50 minutes, or until a cake tester inserted in the middle of the cake comes out clean. Cool the cake in the pan.
Makes 18 servings.
Gingerbread with Warm Cranberry Compote
1 (14.5-ounce) package gingerbread cake mix
2 cups Ocean Spray® Fresh or Frozen Cranberries
3 cups pineapple chunks, cut in half
1 cup packed brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Whipped cream
1. Prepare gingerbread as directed on package. Cool completely.
2. Combine remaining ingredients, except whipped cream, in a medium saucepan. Bring mixture to a boil and cook just until the cranberries begin to pop> |