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"Christmas" by Nick Kenny
from the IDEALS Christmas Magazine 1961
Come follow the Holy Men, tonight
To that stable in Bethlehem,
Where a tiny babe in the manger lies
With stars for His diadem.
Fall on your knees with the shepherd folk
Who stopped at the door ajar
And sing with the angels, "Peace on earth,"
For Jesus who came so far.
Come share in the yearly miracle
While His star shines tenderly bright
And beseech Him to bring the whole world peace
As He did on that Christmas night!
from the IDEALS Christmas Magazine 1961
Come follow the Holy Men, tonight
To that stable in Bethlehem,
Where a tiny babe in the manger lies
With stars for His diadem.
Fall on your knees with the shepherd folk
Who stopped at the door ajar
And sing with the angels, "Peace on earth,"
For Jesus who came so far.
Come share in the yearly miracle
While His star shines tenderly bright
And beseech Him to bring the whole world peace
As He did on that Christmas night!
"Black-and-White Chocolate Truffles"
from the Dec/Jan 2010 EVERY DAY With RACHEL RAY Magazine
1-1/2 tablespoons UNsalted butter
1/4 cup PLUS 3 tablespoons heavy cream
10 ounces semisweet OR bittersweet chocolate, broken into small pieces
8 ounces white chocolate coarsely chopped
1. In a medium saucepan, melt the butter over low heat. Add the cream, stirring. Increase the heat to medium and bring to a boil.
2. Place 6 ounces semisweet chocolate in a heatproof bowl. Add the cream mixture and let sit for 2 minutes. Stir the mixture until smooth. Cover with plastic wrap and refrigerate until firm, 1 hour.
3. Line a baking sheet with parchment paper. Using a small scoop or melon baller, scoop teaspoon-size balls of the chocolate mixture onto the pan; refrigerate for 30 minutes.
4. Meanwhile, in a double boiler, melt the white chocolat over simmering water, stirring until smooth; remove from the heat. (Keep the water simmering in case the chocolate hardens.) Using a fork, coat each truffle with the white chocolate. Set them on the baking sheet. Refrigerate to harden.
5. Rinse and dry the bowl, return to the simmering water and add the remaining water and add the remaining 4 ounces semisweet chocolate to melt. Pour into a large, resealable plastic bag, make a tiny snip in one corner of the bag and pipe zigzags of dark chocolate over the truffles. Refrigerate overnight. Makes 30.
from the Dec/Jan 2010 EVERY DAY With RACHEL RAY Magazine
1-1/2 tablespoons UNsalted butter
1/4 cup PLUS 3 tablespoons heavy cream
10 ounces semisweet OR bittersweet chocolate, broken into small pieces
8 ounces white chocolate coarsely chopped
1. In a medium saucepan, melt the butter over low heat. Add the cream, stirring. Increase the heat to medium and bring to a boil.
2. Place 6 ounces semisweet chocolate in a heatproof bowl. Add the cream mixture and let sit for 2 minutes. Stir the mixture until smooth. Cover with plastic wrap and refrigerate until firm, 1 hour.
3. Line a baking sheet with parchment paper. Using a small scoop or melon baller, scoop teaspoon-size balls of the chocolate mixture onto the pan; refrigerate for 30 minutes.
4. Meanwhile, in a double boiler, melt the white chocolat over simmering water, stirring until smooth; remove from the heat. (Keep the water simmering in case the chocolate hardens.) Using a fork, coat each truffle with the white chocolate. Set them on the baking sheet. Refrigerate to harden.
5. Rinse and dry the bowl, return to the simmering water and add the remaining water and add the remaining 4 ounces semisweet chocolate to melt. Pour into a large, resealable plastic bag, make a tiny snip in one corner of the bag and pipe zigzags of dark chocolate over the truffles. Refrigerate overnight. Makes 30.
Welcome to the Dover Holiday Shop! You'll find memorable gifts for children and adults, from classic Christmas collectibles to stocking stuffers and more. Plus, if you love to create your own Christmas crafts, you can enjoy low prices on festive clip art for greeting cards, home decorations, and more.
Cranberry Raspberry Punch
Ingredients
* 2 packages (10 ounces each) frozen sweetened sliced strawberries
* 1 can (12 ounces) frozen lemonade concentrate, thawed
* 1 can (11-1/2 ounces) frozen cranberry raspberry juice concentrate, thawed
* 2 liters ginger ale, chilled
* 2 liters club soda, chilled
* 1 quart raspberry or orange sherbet
Directions
* In a blender, combine the strawberries, lemonade concentrate and
* cranberry raspberry concentrate; cover and process until smooth.
* Transfer to a punch bowl. Gently stir in ginger ale and club soda.
* Top with scoops of sherbet. Serve immediately. Yield: about 5
* quarts.
Ingredients
* 2 packages (10 ounces each) frozen sweetened sliced strawberries
* 1 can (12 ounces) frozen lemonade concentrate, thawed
* 1 can (11-1/2 ounces) frozen cranberry raspberry juice concentrate, thawed
* 2 liters ginger ale, chilled
* 2 liters club soda, chilled
* 1 quart raspberry or orange sherbet
Directions
* In a blender, combine the strawberries, lemonade concentrate and
* cranberry raspberry concentrate; cover and process until smooth.
* Transfer to a punch bowl. Gently stir in ginger ale and club soda.
* Top with scoops of sherbet. Serve immediately. Yield: about 5
* quarts.
lots of Christmas light ideas on this blog
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