I’m going to a Christmas programme today (16), after attending my grandson Brendon’s school Christmas party.  Earlier this week, Miss Emma (only granddaughter) participated in her first school choir Christmas programme. The pageantry and music is one of my favourite things about this season.  Last week, a group of ten enjoyed a production of Charles Dickens’ timeless story, “A Christmas Carol.”  This was an amateur production titled “Scrooge the Musical” that rivaled any professional one I have ever seen.  The show was enjoyed by everyone, children and adults alike.

There would be no Christmas without the love of Christ, but the Christmas season would not be nearly as wonderful without my church. Recently we hosted the “Angels of Light”. Over several nights, 8,000 plus of those less fortunate were treated to a sit down turkey dinner with tablecloths and servers. Each child receives a gift and each adult is given a bag of groceries.
This past Sunday was a time I so enjoy and anxiously look forward to…the songs of Christmas as performed by the choir and orchestra. Amazing is the word that comes to mind. Everyone involved is so appreciated.

My prayer is that you are with loved ones while we celebrate the miracle of Christmas. As Tiny Tim would say, “And God bless us everyone!”

Just in case you need a new cookie recipe for Santa, I am leaving you with two of my favourites.  The crescent cookies are some my mother made every Christmas. The oatmeal came from having one at a restaurant, loving it and not wanting to pay a dollar each time I ate one…so I created my own version!

Cranberry, Oatmeal, Walnut Cookies
Ingredients
10 tbsp. butter, softened
2/3 cup brown sugar, packed
1 1/2 tsp. vanilla extract
3 tbsp. milk
2 eggs, room temperature
1 1/2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 1/2 cups whole wheat flour
1 1/2 cups rolled or old-fashioned oats
1 cup dried cranberries (or Craisins)
3/4 cup chopped pecans

Directions
Preheat oven to 350 degrees.  Line cookie sheets with parchment paper or silicone pads.
Cream butter and sugar at low speed.  Add eggs, mix until well combined.  Add milk, vanilla, soda, salt and cinnamon. Stir in pecans, oats and cranberries.
Drop by tablespoons, 2” apart, onto cookie sheet. Bake 8 to 10 minutes. Cool on pan for 3-4 minutes. Remove to rack to cool completely.  Makes about 30-36 cookies.

Christmas Crescents
Ingredients
1 cup butter, room temperature
1 1/2 cup confectioners’ sugar, divided
1 tsp. vanilla extract
1 3/4 cup all purpose flour
1 cup pecans, chopped very small (I use food processor)

Directions
Preheat oven to 275 degrees.  Line cookie sheets with parchment paper or silicone pads.
Cream butter and 1/2 cup sugar at low speed on electric mixer until smooth.  Add vanilla, beat.  Gradually add flour at low speed.  Add pecans and mix with a spatula.  With floured hands, take 1 tablespoon of dough and shape into a crescent.   Continue to dust hands with flour and finish shaping dough.  Place on prepared cookie sheets.
Bake for 40 minutes.

Place the remaining 1 cup sugar in small shallow bowl.  When cookies are cool enough to handle, but still warm, roll in remaining sugar, covering completely.  Cool on wire racks. Makes about 30 cookies.