A Cup of Christmas Cheer | Recipes

>> Written by Miss Johanna 

How lovely it is to be back to my sweet readers once again, here at the ministry. It has indeed been a seemingly long space of time since last I wrote here -- yet I feel my absence has given me time to re-think and re-evaluate what my focus is here; what Bethany and I are committed to doing, and refocus our priorities. During this quite season, the Lord has been good to refresh me, and re-inspire me to put my all into the ministry once again -- I pray He has worked within you during these past few weeks as well!

While I can hardly believe that the Christmas season is upon us once again -- for I feel as if it was just here not so long ago -- I am looking forward to watching my Savior work within my heart, my home, and my life during this month of joy and peace. Today, I would hope to empress upon you the beauty of this season. Christmas time is not only a literal season, but can also be an important spiritual season. It is at this time of year when we are reminded with an acute awareness of many things; of the birth of Jesus; of the reason for His coming; of the people in our lives who we love; of the people who are no longer with us; of hopes and dreams that we have; of joyous blessings that fill our lives; and many more -- I am sure you can name a few of your own. It can be so easy to get rapped up within the business of the holidays, yet I pray that you will let Jesus be the focal-point of each and every object and activity. Let Him work in your heart this season!

Blessings,

-- Johanna

Scrumptious Chocolate Eggnog

• 4 pasteurized eggs, separated
• 1/2 c. brown sugar, packed
• 2/3 c. baking cocoa
• 1 T. vanilla extract
• 2 c. milk
• 1/8 t. salt
• 1-1/2 c. whipping cream, whipped
• Garnish: 1/2 c. semi-sweet baking chocolate, grated

Beat together egg yolks, brown sugar, cocoa and vanilla until thick and smooth. Slowly stir in milk. Mix well. Cover; refrigerate until ready to serve, at least 2 hours. In a large bowl, beat egg whites with salt until soft peaks form. Fold whipped cream into chocolate mixture gently fold in egg whites. Garnish with grated chocolate; serve immediately. Serves 6 to 8.

Mocha Cocoa

• 2 c. milk
• 4 1-oz. sqs. bittersweet baking chocolate, chopped
• 2 T. sugar1/8 t. salt2 T. baking cocoa
• 1-1/2 c. hot brewed coffee
• 1 c. light cream
• 1 T. almond extract
• Garnish: whipped topping

Combine milk and chocolate in a heavy saucepan over medium heat. Heat mixture until chocolate is completely dissolved and smooth, whisking constantly. Stir in sugar, salt and cocoa. Bring mixture to a simmer add hot coffee and cream. Simmer for 5 minutes. Remove from heat; add almond extract. Top with dollops of whipped topping. Serve immediately. Serves 4 to 6.

Cheery Christmas Coffee 

• 1/3 c. ground coffee
• 1/2 t. cinnamon
• 1/8 t. ground cloves
• 1/4 c. orange marmalade
• 3 c water
• Optional: sugar

Place coffee, cinnamon and cloves in filter in brew basket of coffee maker. Place marmalade in empty coffee pot. Brew coffee as usual with water. When brewing is complete, mix well. Pour into coffee mugs; serve with sugar, if desired.. Serves 6.

Apple-Cranberry Sparkler

• 2 c. water
• 4 teabags
• 1 c. cranberry juice cocktail
• 1 c. apple juice
• 2 t. sugar

In a saucepan, bring water to boil over medium-high heat; add teabags. Brew tea for 5 minutes; remove and discard teabags. Combine tea, juice and sugar in a pitcher. Stir until sugar dissolves; chill. Makes One quart.

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-- enjoy --