Saturday, 9 December 2017

Christmas Recipe–Chocolate Peanut Butter Fudge


When all your family and friends are coming home for the holidays, it is time to make this easy, delightful fudge for sharing while you stroll down memory lane.  This recipe is still a favorite in our family.

Chocolate Peanut Butter Fudge

  • 3 cups white sugar
  • 1 cup evaporated milk
  • 1/4 cup cocoa
  • 1/2 cup peanut butter
  • 1 tablespoon margarine
  • 1 tablespoon butter


  1. Butter one 9x9 inch pan.
  2. Combine the sugar, evaporated milk and cocoa in saucepan. Stir over high heat until mixture comes to a rolling boil. Lower heat to medium and continue cooking to a soft ball stage.
  3. Remove from heat, add peanut butter and margarine. Beat by hand until creamy; pour into prepared pan. Allow to cool and cut into squares.

As this is easy to make, it is a great gift for those folks who "have everything".  It is like a warm hug.

Many blessings.

Thursday, 7 December 2017

Christmas Thoughts - The Last Key In the Bunch


As we move through the activities that take us up to Christmas, we are often stuck in situations where nothing seems right – we just cannot find the right gift.  Or, we cannot make the right cookies… or, we cannot get everything done.

The only way to get through the daunting tasks is to remember that "often the last key in the bunch opens the lock".  What this means is that one cannot give up.  One must keep trying until they are successful.  A locked door remains locked until the key is found.

It is during the tough, mental times that we need to be grateful that we are getting this chance to grow and expand our thoughts.  We receive new guidance from our Angels in the form of inspiration.  Hope springs anew as we find better ways to problem solve.  And as always, we need to be mindful of our actions.

Many blessings.

Tuesday, 5 December 2017

Christmas Thoughts–Saying Goodbye


This is the time of year when many friends and family choose to die and leave the planet.  We said good bye to someone we love very much on Sunday. 

The instant that a life passes, everything is different.  Changes happen to help us grow, and to find ways to cope with new experiences.

Our Ancestors learned to say good bye early in life because the life span was not very long.  They were strengthened by the passing, and they honored their ancestral folks once a year. 

We do not have a practice for bringing our deceased relatives or other loved ones into our daily life, in the 21st century.  Perhaps it is time that we find a way to give death a respectful place in our daily rituals.

Grief is the by product when a being leaves.  It is like a winter storm, it has to run its course and run itself out.  It is intense and violent, and then drifts into calm.

Beginnings happen after every big change.  We map out a new course of being, and then we move on with our life.  Over time, the sense of loss does ease, but the hole in one's life is always there.

Healing, it is said, is a product of who we are, and what our faith is.  Healing takes time.  It cannot be forced.  When it is finally complete, there is a sense of rightness.  That rightness may take years to achieve.  It is as it is.

Many blessings.

Sunday, 3 December 2017

Christmas Cookies–Big Soft Ginger Cookies


In our house, when I was growing up, a favorite cookie that only appeared at Christmas, was the big ginger cookie.  We loved it!

For those of you that want a special treat to pack up in a cookie box and give as a treat, I highly recommend this recipe.

Big Soft Ginger Cookies

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup margarine, softened
  • 1 cup white sugar
  • 1 egg
  • 1 tablespoon water
  • 1/4 cup molasses
  • 2 tablespoons white sugar

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

  1. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
  2. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Enjoy the cookies.

Many blessings.