Art in My World

Christmas Night 2012   Sitting in church last Sunday, surrounded by my husband,children and by my possible future daughter in laws, I was overwhelmed by God's goodness to Glenn and I. He has been faithful to protect our family by keeping us in a church that has taught the gospel faithfully to us and our children. Most of our children have come to know Jesus Christ who left all and humbly came to be born in a manger to save us from our sins. God has kept Glenn and I together for almost 25 years, an anniversary we will celebrate this February. My precious gift this Christmas was seeing all those beautiful faces singing hymns written long ago to celebrate our Saviour's birth. No, I do not deserve such blessings or such a Saviour....but I humbly thank Him who gives so freely and say I have enjoyed opening such gifts this Christmas season! 

Anise Seed Cookies When I set out a plate of cookies, of course I want them to taste good, but I also want the plate to be colorful as well. These cookies are one of my favorite, because they not only taste like licorice, but they are one of the only white cookies I bake. One day I will upload a picture of a plate of cookies I might set out for guests, but for now if you want to bake up a batch of these here is the recipe: 2 eggs 1 cup of sugar 1 1/4 cups of flour 1 teaspoon of anise seeds Beat eggs and sugar together for 20 minutes with an electric mixer at low speed. Add the anise seeds and gradually stir in the flour. Drop by 1 teaspoon on parchment paper sized to fit your cookie sheet. Let stand uncovered overnight or for 8 hours. Bake in 325 degree oven until light yellow in color: about 7-9 minutes. 

Rum Balls There is nothing like the smell of baking during the Christmas season. Baking brings back memories of my siblings and I licking the bowl, rolling out cookies, and icing them. We each had our favorites and we each have collected the recipes. With each Christmas season that rolls around and each batch baked the tradition continues...     Rum Balls   2 1/2 cups vanilla wafers 1 cup pecans 2/3 cup rum 1 cup confectioners' sugar plus additional for coating 3 tablespoons cocoa powder 2 tablespoons light corn syprup   Pulverize the wafers in a food processor and put in a bowl. Grind the pecans and add to the wafer crumbs. Blend the remaining ingredients (except coating sugar) 10 seconds and add to the mixture. Mix well.   Roll into balls 1 inch in diameter and roll in confectioners' sugar. Store in an airtightcontainer for at least 24 hours before serving.