MY PERSONAL NATIVITY

In the predawn light of a frosty mid-Minnesota morning, stepping out into the frigid darkness to “do the chores,” I marveled at the moon’s glow in the western sky, the starlit expanse and, except for the crunch of snow underfoot, the quietness all around me. Replenishing the goats with a slice of hay and a scoop of grain, I was nudged and appreciated, and I gave them each a head rub before leaving their earthy-smelling pen.

 I was reminded of the winter I was 7, young but impressionable, and I’ve never forgotten standing in the middle of the barnyard on a moonlit night, staring up at the “Christmas stars” while the cattle’s moist, warm breath covered me as, one by one, they curiously came to sniff the living statue. I remember climbing into a feed bunk in the straw shed, a primitive-looking shelter made of logs and straw chaff leftover from threshing. Later, I listened intently as the Mennonite neighbors caroled at our doorstep. My mom had a baby that night, the night before Christmas, 50 years ago. The birth of my brother was a magnificent present. The stable, the animals, the “angels” singing, a baby’s birth. It was all part of my world that year, making the blessed Christmas story live for me.

May the story be real for you this year, and every year, and may the blessings of the season be yours.  Merry Christmas! 

CHRISTMAS COCOA

1/4 cup cocoa

2 tablespoons brown sugar

1 cup boiling water

Dash cloves and nutmeg

1/4 teaspoon cinnamon

3 cups milk

1 teaspoon vanilla

Whipped cream

Cinnamon sticks

In a medium saucepan, combine cocoa and sugar. Stir in water. Bring to a boil. Reduce heat and cook 2 minutes, stirring constantly. Add spices and milk. Simmer 5 minutes, without boiling. Stir in vanilla. Pour cocoa into 4 cups and top with whipped cream. Use cinnamon stick for stirring.

WISEMEN’S FRUITCAKE

1-1/2 cups applesauce

1/2 cup butter

1 cup sugar

2 cups flour

2 teaspoons baking soda

1/2 teaspoon nutmeg

1-1/2 teaspoons cinnamon

1/4 teaspoon cloves

1/2 teaspoon salt

1/4 pound each: dried cherries, dried cranberries, chopped dates and currants

1/2 cup chopped nuts

In a medium saucepan, boil applesauce, butter and sugar for 5 minutes. Cool. In a mixing bowl, combine 1/2 cup flour with spices and dredge the fruit and nuts in this mixture. Combine applesauce mixture and fruit and nuts. Stir in remaining flour. Pour into 4 small greased loaf pans and bake at 325 degrees for 35 minutes. Before baking, place a pan of water on oven rack below fruitcake to keep moist.

CHRISTMAS MORNING CRANBERRY LOAF

2 cups flour

1 cup sugar

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1/3 cup orange juice

1/2 cup water

1 egg, beaten

2 tablespoons melted butter

1 cup chopped walnuts

1 cup raw, halved cranberries

In a large mixing bowl, stir together all ingredients. Pour batter into1 large or 4 mini greased loaf pans. Bake at 350 degrees for 45 to 50 minutes for large loaf, 15 to 20 minutes for mini loaves.

SWEDISH CARDAMOM BRAID

1 cup milk

1/4 cup sugar

1 teaspoon salt

2 packets dry yeast

1 teaspoon sugar

1/2 cup very warm water

1 egg

1/4 cup butter

2 teaspoons ground cardamom

4 to 5 cups flour

Heat milk and sugar in a medium saucepan. Stir in salt and yeast that has been soaked in water with 1 teaspoon sugar. Stir in egg, butter and cardamom. Add flour, one cup at a time. Knead till smooth and elastic. Cover and let rise till doubled. Punch down and divide dough into thirds. On a cookie sheet, form dough into braid. Let rise again. Brush with butter, sprinkle with coarse sugar and bake at 350 degrees for 25-30 minutes.