Now that December has arrived, I find myself more ready to be in the Christmas spirit.  For some reason, I did not want to hear all the holiday music in November.  The religious carols were not bothersome, but I felt myself in rebellion when I heard “Let It Snow” and “Winter Wonderland.”

This past Saturday evening I attended a Christmas program with my neighbor, one put on by her church congregation.  As I watched the performance, I could not help but remember having a part in a whole lot Christmas programs,  both as a child and then as an adult.  I recalled all the practices and the dress rehearsals and then the joy of being on stage praising the Lord for the gift of His Son, Jesus.  Something in me wanted to sing along with their choir instead of sitting there listening.

I have to confess that I sometimes have a hard time celebrating Christmas.  The trouble started when my mother passed away on Christmas Eve.  It took me a while to get past that, and when I lost my husband in October of 2012, I had a struggle again.  Another lack is the fact that my church congregation does not do an adult program anymore; for me, much of the holiday festivities included all those rehearsals and then the final production.

I do not think I am alone in my striving to have a Christmas spirit.  There are days that it is difficult to see beyond the things I miss about the holiday season.  When I find myself caught up in longing for what I do not have, the Lord speaks into my self-pity party and reminds me of all the things that I do possess, the greatest of which is the gift He gave so many years ago.

It becomes time to refocus and to center my joy in the whole reason for Christmas – the birth of a small baby whose life would change the world.  In Him, I know hope and peace.  In Him, I find joy that cannot be described.  What a sweet thing it is to be reminded that Christmas is all about Jesus!

Speaking of sweet, I have tried a couple of new candy recipes this year.  Included also is one worth repeating.

 

Old-Fashioned Butterscotch

2 cups sugar

1/4 cup light corn syrup

1/2 cup butter (no substitutes), plus more for greasing foil

2 tablespoons water

2 tablespoons vinegar

Butter two sheets of aluminum foil and place on 2 baking sheets.  Set aside.

Combine all ingredients in 2-quart heavy saucepan.  Stir and cook over medium heat until sugar is dissolved, the reduce heat and cook at a medium boil, stirring as needed to control foaming and to avoid sticking as mixture thickens.  If sugar crystals form on sides of pan, wipe them off.  Cook to a hard crack stage (300 degrees).

Remove from heat and let stand 1 minute.

Quickly drop teaspoonfuls of butterscotch onto foil, making patties about 1-inch in diameter.  Space 1/2 inch apart.  If candy thickens so it will not drop easily, set pan in hot water until it is workable again.  Makes about 1-1/4 pounds.

 

Mystery Drops

2 cups sugar

2/3 cup milk

3/4 cup finely ground saltine cracker crumbs

1/2 cup finely chopped pecans

1 teaspoon vanilla

7 tablespoons smooth or crunchy peanut butter

Combine sugar and milk in 2-quart heavy saucepan.  Bring to a boil, stirring until sugar is dissolved.  Boil 3 minutes.  Remove from heat.

Add remaining ingredients, mixing quickly.  Beat until mixture is thick enough to drop from teaspoon onto waxed paper.  Makes about 1-1/2 pounds.

 

Candied Almond Cranberry Bark

Almonds:

1 tablespoon butter (no substitutes)

1/2 cup slivered almonds

2 tablespoons sugar

Bark Candy:

16 ounces vanilla-flavored candy coating (almond bark)

1/2 cup dried cranberries (any flavor of sweetened, dried cranberries)

1 tablespoon freshly grated orange zest

Line 2 baking sheets with waxed paper; set aside.

Melt butter in 10-inch skillet over medium heat until sizzling; add almonds and sugar. Continue cooking, stirring constantly, until sugar melts and almonds are golden brown (2 to 4 minutes). Quickly spread onto 1 prepared baking sheet. Cool completely; coarsely chop.

Melt candy coating in large microwave-safe bowl according to package directions. Stir in chopped candied almonds, cranberries and orange zest. Immediately pour onto remaining prepared baking sheet; spread to 1/4-inch thickness.

Refrigerate until firm (about 30 minutes). Cut or break into small pieces. Store in container with tight-fitting lid.