“All I’m saying is you rarely see a person crying and eating a Christmas cookie at the same time.”
– Unknown
My husband and I recently upgraded our heating system. When they came to remove the large oil tank, we were informed that it had to be cut up and removed in sections. To get it out through the narrow basement door was going to be like trying to put 10 pounds of bologna into a 5-pound bag.
When the work commenced, the entire house was shaking violently and the level of noise was unlike anything we could have imagined. It reminded us of a scene in the movie “A Christmas Story,” when Ralphie’s father battles his clunker furnace. In the heat of the battle to remove our old tank, we are pretty sure those workers wove a tapestry of expletives, just like Ralphie’s father, that likely still hang in the space over Quahog Bay.
When all was done, we decided to rewatch that movie. This walk down memory lane puts us in the mood for the holiday season. The traditions from our youth are present throughout the film. Many of those traditions have all but disappeared.
I remember shopping for gifts in the snow. Each town would be richly decorated. Lights flowed from one side of the street to the other. Storefront windows were in competition to see which had the best winter scene. Department stores had animated figures that moved. The mannequins were dressed in the latest holiday styles. Inside the store, the escalators took you to the floor where the toys were located. That was always the best part of the day, when every child was in their glory and their dreams were big.
Back then, our family prepared for the holiday season by decorating the homestead. The tree would arrive and my dad would put on the lights. My mother would use the same heavy lead tinsel she stored away year after year. Each strand went on that tree with precision and was removed the same way, one strand at a time. The glass ornaments were hung. Of course, if any of us kids got involved, it was a safe bet that one was bound to hit the floor and smash into a million pieces. The smell of fresh pine filled the room and the feelings evoked by the lights going on at night were simply magical.
Then there was the Christmas of 1962. We thought our parents had lost their minds when they brought home a large aluminum tree. There was no pine smell, the lights lay under the tree, and the decorations were all one color. When the next year arrived, the aluminum tree was gone and a natural tree once again stood tall in our living room. My siblings and I breathed a huge sigh of relief when that artificial tree was retired to the attic.
As we got older, my eldest sister was put in charge of baking cookies. We would all help (as well as sample). When we were done baking, five or six types of cookies were placed in tins. Some cookies were made with a Mirro cookie press. Those were the best butter cookies ever!
My mother would then begin her traditional fruitcake. She always used her gingerbread recipe as a start. I know most folks roll their eyes when you mention fruitcake, but hers was delicious. Nothing tastes more like the holidays than warm gingerbread. The smell of the spices and molasses can transport anyone to the warmth this time of year offers. Serve it with whipped cream, ice cream or a pinch of butter, along with a cup of coffee or tea. If you have the notion to make a fruitcake, give this recipe a go.
I hope you all have a wonderful holiday season filled with love, family and friends. Enjoy!
Gingerbread
Ingredients:
- 1/2 cup shortening
- 1/2 cup sugar
- 1 egg
- 2 1/2 cups flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon cloves
- 1/2 teaspoon salt
- 1 cup unsulfured molasses
- 1/2 cup hot water
- 1/2 cup hot coffee
Directions:
Preheat oven to 350 degrees. Grease and flour a 9-inch square pan or an 8-by-11-inch pan and set aside.
With your mixer, cream shortening, then add sugar and egg and cream them together.
Mix baking soda, spices and salt into the flour.
Combine the molasses with the hot water-coffee mixture.
Add the flour mixture alternately with the liquid and stir until combined.
Pour into the pan and bake for 45 minutes. Start checking after 30 minutes. Cake is done when a toothpick comes out clean from the center.
Fruitcake
If you are using this gingerbread for a fruitcake, back up a few steps, substitute 1/2 cup applesauce for the hot water, and stir in the following additional ingredients prior to baking:
- 1/2 pound candied fruit (Your choice — I used chopped dates and figs.)
- 1/2 box raisins
- 1/2 box golden raisins
- 1 cup chopped apples
- 3/4 cup chopped nuts (walnuts or pecans)
Bake the fruitcake in a greased 10-inch springform pan at 325 degrees for 1 hour and 15 minutes. Keep a close eye on the cake. It is done when a toothpick comes out clean.
Cool on a wire rack before removing from the pan. At this point you may poke holes in the cake with a fork and pour a little rum in the holes. Cool completely before wrapping in plastic wrap and storing in a cool, dark place.
Cooking at 43° North, a program of Harpswell Aging at Home, brings Harpswell residents together for cooking programs, in person and online. Watch the Anchor calendar for listings.
Harpswell Aging at Home always needs cooks for its Meals in a Pinch program, which provides nutritious meals to older adults in need of assistance. For more information, contact Julie Moulton at 207-330-5416 or juliemoulton28@gmail.com.
