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The sounds of Christmas

With the passing of each day, we are getting closer and closer to Christmas. Every morning I see the “countdown of days “ on the front page of the Parkersburg News and Sentinel. For some, this causes mixed emotions, for some of us can’t wait for Christmas to be here for various reasons — such as to see family and friends that live far away in person rather than on Skype or Facetime. Children especially can’t wait to wake up on Christmas morning to see what Santa Claus left under the Christmas tree and then again many have had enough of the hustle-bustle.

People need to forget the commercial aspects of Christmas and get back to the main reason for Christmas — the birth of Jesus. We are so wrapped up in the season that many of us completely forget the real meaning of Christmas.

Jesus brought hope and love into the world and so much going on in the world today is completely the opposite of what He intended for us all. It would be so nice if the world was just one big loving and peaceful family instead of having so much hate in the world today. Let’s just hope this Christmas season will bring love, peace and health to the world. This would mean more to everyone than all the gifts and parties that we have over Christmas.

The weather we are having in our area is perfect for people to be able to get out and go shopping, spending a lot of money and stores are booming with sales with credit cards getting used more and more, but be very careful for January will soon be here and the time for payments for items you purchased.

Last week was the Historical District Home Tour which I was told was very successful thanks to all the people that participated and opened their beautiful homes for the public. That is a major project for the homeowners for they must have their homes decorated elaborately and early, plus spotless from one end to the other.

Make sure you drive by Parkersburg High School and Parkersburg South High School to see the the beautiful Christmas lights and greetings.. Santa Claus has made his appearance and is at the Grand Central Mall daily to greet children and listen to their endless wants from Santa. I believe the children’s list get longer as it gets closer to the big day, because they are seeing all the new toys and items advertised leading to more shopping and running for people. Oh how time flies, and we just have two more weeks — so don’t tell me I didn’t warn you. Don’t let the stress get you down, just do your best and take time to enjoy the season. Until next week!

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Pecan-Espresso Toffee

1 1/4 cups butter

1 cup granulated sugar

1/2 cup firmly packed light brown sugar

1 tablespoon instant espresso

1 tablespoon dark molasses

1/2 teaspoon salt

2 cups chopped toasted pecans

1 cup bittersweet chocolate morsels

1 cup semisweet chocolate morsels

Line a 15×10 jellyrool pan with parchment paper and lightly coat with cooking spray. Melt butter in a large heavy saucepan over medium heat; stir in granulated sugar, enxt 4 ingredients and 1/3 cup water. Cook, stirring constantly, until a candy thermometer registers 290, about 17-20 minutes. Remove pan from heat and stir in pecans. Immediately pour into prepared pan. Spread in even layer and sprinkle chocolate morsels over top. Let stand 5 minutes. Spread and swirl chocolate using a spatula. Chill 1 hour and break into pieces. Store in an airtight container in refrigerator.

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Cream Puffs with Prailine Sauce and Toasted Pecans

1/2 cup butter

1 cup all-purpose flour

1/8 teaspoon salt

4 large eggs

4 cups butter-pecan ice cream

praline sauce

1 cup coarsely chopped toasted pecans

Preheat oven to 400. Bring 1 cup water to boil in a large saucepan over medium-high heat. Reduce heat to low and add butter, stirring until melted. Stir in flour and salt; beating with wooden spoon 1 minute or until mixture leaves sides of pan. Remove from heat and cool 5 minutes. Add eggs, 1 at a time, beating until smooth. Drop by rounded 1/4-cupfuls, 2 inches apart, onto a lightly greased parchment paper-lined baking sheet. Bake at 400 for 30-35 minutes, or until puffed and golden brown. Remove from oven and using a wooden pick, poke a small hole into each side of the puff to allow steam out. Cool completely. Cut each cream puff in half horizontally and remove and discard any soft dough inside. Spoon 1/2 cup ice cream onto each bottom half and top with remaining halves. Spoon 5 tablespoons praline sauce over each puff. Serve immediately.

Praline Sauce

1 cup firmly packed light brown sugar

1/2 cup half and half

1/2 cup butter

pinch salt

1 teaspoon vanilla

Bring first 4 ingredients to a boil. Cook, stirring constantly 1 minute. Remove from heat and stir in 1 teaspoon vanilla. Let stand 10 minutes.

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Pumpkin-Pecan Streusel Pie

5 tablespoons powdered sugar

1/2 package refrigerated piecrusts

3 tablespoons finely chopped toasted pecans

1 15-ounce can pumpkin

1 1/4 cups half and half

1/2 cup firmly packed brown sugar

3 large eggs, lightly beaten

1 tablespoon all-purpose flour

1 teaspoon pumpkin pie spice

1/4 teaspoon table salt

pecan streusel topping

Preheat oven to 350. Sprinkle work surface with powdered sugar. Unroll pie crust and place on prepared surface. Sprinkle pie crust with chopped pecans. Place wax paper over piecrust and pecans and lightly roll pecans into crust. Fit piecrust pecan side up, in a lightly greased 9-inch pie plate; fold edges under and crimp. Whisk together pumpkin and next 6 ingredients in a large bowl until smooth and well incorporated. Pour into pie crust. Bake at 350 for 45 minutes, shielding edges with foil after 20 minutes. Carefully top pie with pecan streusel topping. Reduce temperature to 325 and bake 25 minutes, cover pie with foil after 5-10 minutes. Cool completely on a wire rack.

Pecan Streusel

Topping

Stir together 1 1/2 cups pecan halves and pieces, 1 cup firmly packed light brown sugar, 1/4 cup all-purpose flour, 1/4 cup melted butter and 1/2 teaspoon pumpkin pie spice in a medium bowl until well combined.

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Pecan Pound Cake

2 cups butter, softened

1 1/4 cups granulated sugar

1 1/4 cups firmly packed brown sugar

6 large eggs

1 tablespoon vanilla extract

1 1/2 teaspoons baking powder

1/4 teaspoon salt

4 cups all-purpose flour, divided

1 cup milk

4 cups chopped toasted pecans

citrus glaze

Preheat oven to 325. Beat butter at medium speed until creamy. Gradually add sugars, beating 3-5 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until combined. Stir in vanilla extract. Stir together baking powder, salt and 3 1/4 cups flour in a medium bowl. Add flour mixture to butter mixture alternately with milk, beginning and ending with flour. Beat at a low speed just until blended. Stir together pecans and remaining 1/4 cup flour in a small bowl; add to batter and stir just until combined. Pour batter into a greased and floured 10-inch tube pan. Bake at 325 for 1 hour and 15 minutes to 1 hour and 30 minutes or until pick comes out clean. Shield with foil after 50 minutes. Cool in pan on wire rack 15 minutes, remove to wire rack and cool 20 minutes. Drizzle with citrus glaze.

Citrus Glaze

Whisk together 2 1/2 cups powdered sugar, 2 tablespoons melted butter, 1 teaspoon orange zest, 1 teaspoon lemon zest, 2 tablespoons fresh orange juice and 1 tablespoon fresh lemon juice until smooth. Whisk up to 1 tablespoon more juice time until desired consistency is reached.

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