CHRISTMAS COUNTDOWN!

I cannot believe it is 7 days until Christmas Eve! Where does the time go? I have been so busy that I have not had time to post. Cookies to bake, done! Presents bought, wrapping today. All I really have left is to buy the vegetables for dinner.

We had our family Christmas get together on Saturday and I delivered my Christmas Cookies. I found these cute containers this year, very festive. I like these better than the tin because you can see the cookies. Here are the cookies I chose to make this Christmas. Belgium Cookies, Red and White Cookies, Swirl Cookies and of course Rudolph Fudge ( you really must make this) recipe is in an earlier post.

You will recall in an earlier post my Candy Cane Dilemma. When I could not find any red & white candy canes ( I finally did!) I found some lovely old fashioned pipe cleaner ones on Etsy . They came today and I just love them. Stephanie at OLD WORLD PRIMITIVES has some really beautiful old fashioned little goodies, stop by and see her.

I received another lovely little delight today in the post. I saw these gorgeous earrings at LAVENDER RABBIT STUDIOS on Etsy and just had to have them. I have long been a fan of Donna's work, she specializes in amazing Rabbit jewelry which I want to purchase, just waiting for the right piece. I am wearing these on Christmas Day because Santa is leaving them in my stocking. Donna is having a great Christmas sale right now so hop like a bunny over there and have a look.

So I hope your stockings are hung and your halls are decked.

If not get your Jingle on the countdown has begun.

And please remember to open your hearts and give a little donation to RESCUE DOGS MATCH, my Daisy, Rufus and Atticus would be forever grateful.

BAKING DIVA!

If this is true I am the hottest babe on the planet right now. I have been Christmas baking all day and try as I might the kitchen is still an upside down mess. You would think a food fight had taken place. This is what happens when you decide to do a lot of new cookies in one day and you have three furry helpers who you must let in and out of the house because they cannot decide what to do in this wierd weather.

We are having a family Christmas tomorrow for those we won't see on the day. I give baking as gifts to my sister and nieces. The one constant every Christmas are Belgium Cookies. They are my sons favourites as well as my sisters. Funny, I went to find a picture of them online and could not but at the bottom of the search it said "Empire Cookies". I tried that and there they were. All these years I called them Belgium Cookies but that is what they are called in most bakeries in my part of Canada.

I am always looking for new Christmas Cookies. I love to make the decorated ones but sometimes I just want something easy that still looks great. I found these today and made them, I think they look so festive and were very easy. Red & White Cookies and Pinwheels. The recipes are on I HEART NAP TIME as well as lots more. Check them out.

I also found these adorable melted snowmen cookies on the same site which I will make. How cute would these be as placecards!

 Well, I have had a little break and it is back to cleaning the mess. Talk to you all on Sunday, have a lovely weekend.

 hugs, Sue

MERRY ST. LUCIA & GOD JUL!

Today is the day Scandinavian's celebrate St. Lucia or Christmas, God Jul!

The youngest girl in the family will bring her parents and grandparents coffee and saffron buns as she wears the traditional candle lit wreath to guide her way symbolizing St. Lucia who after losing her sight still guided her followers. We will celebrate tonight with song and food too honour St. Lucia for her sacrifice.

The children will put out porridge with a raisin tucked inside for the Tomte ( as a Norwegian we call him NIsse) so he will leave us presents and make our livestock safe.

We make delicious saffron buns, much like a cinnamon roll.

 ST. LUCIA BUNS

 preheat oven to 375F

 1/2 t. dried saffron

 3 tablespoons boiling water

 2 tablespoons dry yeast

 1 teaspoon salt

 1/3 cup butter

 1/4 cup sugar

 1 cup scalded milk

 1 egg

 1/2 cup dried candied fruit rinds

 1/2 cup currants

 4 cups sifted flour

 1/2 cup raisins

1 egg yolk

 Soak the dried saffron in the boiling water for about 2 hours (you can omit this step by using powdered saffron). In a large warm bowl, dissolve the yeast in 1/4 cup water with 1 teaspoon sugar. Put remaining sugar, salt and butter into the scalded milk and stir until everything is melted. Strain the saffron and add the saffron water to the mixture.Cool milk to lukewarm and pour it into the bowl. Beat the egg into it. Coat the currents and candied fruit rinds with 2 tablespoons flour. Gradually work the remaining flour into the yeast. Add fruits; turn out onto a floured board and kneed for 10 minutes or until the dough is no longer sticky. Place the dough in a butter bowl and roll it around to grease well. Cover with a cloth and let it rise in a warm place until doubled in bulk (about 1 – 1 1/2 hours). Punch down and put onto the board and kneed a few times.To plait the wreath: Divide the dough into 3 equal parts and roll them out into 24″ long rolls. Start plaiting from the middle,alternately putting the right and left roll over the middle roll. Finish the other half alternately putting the right and left roll under the middle roll. Tuck in the ends and let rise. Brush with whisked egg before putting them in the oven, then place on greased cookie sheet and let rise
 for 1/2 hour. Bake in a preheated 375F for 15-20 minutes for wreaths.

For more celebrations visit the ST. LUCIA BLOG PROCESSION and see some lovely traditions.

I cannot wait until my little baby granddaughter can wear the St. Lucia wreath ( battery operated of course) and I teach her about the wonderful traditions of our Norwegian heritage.

 God Jul to all of my Scandinavian family & friends. Enjoy the wonder of St. Lucia today.

MUST MAKE RUDOLPH FUDGE!

Like many of you I have several Christmas Cookies that I make every year. The tried and true. Shortbread, Belgium Cookies, Thumbprints etc. I got a little bored a few years ago and started adding some different things to the Christmas treat menu. Last year I posted this recipe for Rudolph Fudge. Everytime I made it my husband devoured it. I gave it as gifts to family and friends and to my lovely Post Office ladies. I just made my first batch this year and remember why it was such a raving hit. It is the easiest treat I have ever made and possibly the most delicious, and that is saying a lot. It is not too sweet and you don't have to cook it like regular fudge.

It is called Rudolph Fudge because of the cherries.


 RUDOLPH FUDGE


 250 GRAMS DARK CHOCOLATE= 1 + 1/8TH. CUP OR 3/4 OF A 300G. BAR

 150 GRAMS MILK CHOCOLATE= 1 CUP OR 1/2 A 300G. BAR

 175 GRAMS SOFT BUTTER= 3/4 CUP

 4 TBSP. DARK CORN SYRUP

 200 GRAMS AMARETTI BISCUITS THE HARD ONES= 2 CUPS

 150 GRAMS ALMONDS, PECANS, WALNUTS OR BRAZIL NUTS= 1 CUP

 150 GRAMS GLACED CHERRIES= 1 CUP, ADD A LITTLE MORE IF YOU WANT.

 125 GRAMS MINI MARSHMALLOWS= 1/2 CUP. USE REGULAR OR RAINBOW ONES.

NOTE:  I converted the recipe and these measurements work.  The best way to do the chocolate is if
             you double the recipe use 1 300g. milk chocolate bar and 1 300g. plus 3/4 of a 300g. dark
             bar and double all other ingredients.  Trust me you will want to double this recipe.


 MELT THE BUTTER, CORN SYRUP AND CHOCOLATE SLOWLY IN A LARGE PAN UNTIL VERY SMOOTH.

 IN A FREEZER BAG BASH THE NUTS LEAVING SOME LARGE BITS. DO THE SAME WITH THE AMARETTI BISCUITS, BUT CAREFULLY THEY ARE DELICATE,  YOU WANT LOTS OF CRUNCHY BITS.

PUT EVERYTHING INTO A BOWL AND COMBINE.  DUMP INTO CHOCOLATE AND COMBINE.

PUT EVERYTHING IN AN 8" BY 8" PAN LINED WITH PARCHMENT PAPER AND REFRIDGERATE FOR ABOUT AN HOUR.

 IT WILL BE SOFTER THAN MOST FUDGE.

REMOVE THE WHOLE PIECE FROM THE PAN AND PUT ONTO A BOARD AND CUT INTO BITE SIZED PIECES, DEPENDING ON HOW MUCH YOU LIKE TO BITE. I FOUND A SURATED KNIFE,
 LIKE A LARGE BREAD KNIFE, WORKED BEST. YUMMMM!

I make this recipe in a double batch. The parchment paper is important as is the surated knife. Trust me on this one, you must make this to the letter with the ingredients and you will be so impressed by the results it will become a Christmas Classic.

 ENJOY!

 If you get a minute please pop over to RESCUE DOGS MATCH and make a little donation. We are having a hard time right now, so many dogs and no funds. You can donate 3 different ways. Pass the word along on your blogs and maybe we will have a Christmas Miracle.

THE CHRISTMAS PARTY!

Well, it took a little longer than I thought to get this party post up. It has been a crazy week but here we go.

I start out the evening just before everyone arrives by lighting all of the candles.

I have a lot of candles! I adore the farmhouse lit by candlelight. I am always looking for different holders like these metal pinecones I picked up for a couple of dollars at a thrift store. I found the HO HO HO's at the grocery store years ago. They are made of wax so I am really careful with the voltives I don't want them to melt.

I make sure all of the trees are lit and the atmosphere is set.

And let the party begin!

I have a large stainless steel kitchen counter so I set up the food and the bar there. I always have an assortment of coffee, tea or other hot drinks for the end of the evening and everyone takes home a little gift. This year it was Salted Chocolate Shortbread and tradition Scottish Shortbread last year it was Reindeer Fudge which was a huge hit. I am making it again for Christmas if you want the recipe check out last Christmas's post.

For dinner I made the most delicious roast beef ( or so I am told I am a vegetarian). I have re-discovered the Crock Pot. They seem to be making a comeback. I saw this recipe on Pinterest ( love Pinterest!) and had to try it.

 You use any cut of beef and to 1/2 cup of water add 1 envelope gravy, one envelope italian dressing and one envelope ranch dressing. Pour over the top and cook for 7 to 9 hours on medium depending on how big the roast is. I added a little red wine too which made the gravy smell amazing. It will fall apart it is so tender.  I also stirred it a couple of time so the gravy was even and did not stick on the bottom.

 I served it with a root mash of potatoes, yams, and carrots. The beef was ladled on top of the mash with a side dish of cabbage lightly fried with olive oil, bacon, salt and pepper. Huge Hit and so easy.

We had a great time. Lots of laughs and some Misltetoing, I have little Misltoe signs above all the doors and this big one I bought the year we got married. It is a little chintzy but I love it.

At the end of the evening everyone left full, happy and brimming with the spirit of Christmas which is what I love. Another Christmas party done and I am already planning the menu for 2013!