The Citizen, 2006-12-21, Page 41kristmas your flock during this
May faith guide you and
holy season, and may For You peace and joy follow
wherever you go. Noel!
10 Huron St.,
Clinton
519-482-9414
www.grovestv.com /TV & APPLIANCE CENT
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Winter
Wonderland!
Huron Feeding Systems
Joe and Debbie Seili and family
Brussels 519-887-6289
4
As a layer of white blankets the ground,
We'd like to thank you for just comin' round
Seeing you daily has brought us much cheer...
So Merry Christmas to all and to all a good yearl
MDL Doors'
manufacturing facility in
Brussels and sales office
in Waterloo, would like to
take this opportunity to
thank all of our valued
dealers and their families
for their support over the
past year. May your
homes be filled
with peace and joy this
Holiday Season.
DOORS
42918-B Cranbrook
Brussels, Ontario
Phone: 519-887-6974
"Building Excellence into Entrance Systems"
PAGE B8 THE CITIZEN, THURSDAY, DECEMBER 21, 2006.
• Spread cheer with everlasting decorat ions
Wreath-making is an ancient art
which originated about 1,000 years
before the birth of Christ. Oak
leaves _were fashioned into crowns
for • warriors, ivy into crowns for
poets and the laurel was the
traditional crown for statesmen.
Wreaths add a festive look
wherever they hang — on the front
door or on windows of the home, or
even on the front of car bumpers.
One of the best things about
decorating the home for the holiday
season actually is making the
decorations from scratch.
A small wreath can be covered
with natural materials gathered on
walks in woods or fields. Gold-
sprayed artificial ivy on the heart-
shaped grapevine wreath makes an
elegant and unusual front door
wreath — and looks fresh for many
holiday season.
For all projects:
1 spool florist's wire
Hot-glue gun and glue sticks
For small wreath:
6 inch straw wreath
1 package each dried rose hips,
tiny pine cones, dried star anise
and assorted dried pods
9 inch length picot-edged satin
ribbon, 5/8-inch wide
For heart-shaped wreath:
Heart-shaped grapevine wreath
base
1 package each artificial ivy and
berries
3 yards green-and-gold wire-
edged ribbon, 1 1/2 inches wide
Gold spray paint
newspapers, rubber gloves and
plastic wrap.
For birdhouse wreath:
2 bunches fragrant evergreen
boughs 1 bunch each cedar berries,
pepper berries and grapevines
5 small toy wooden birdhouses
Acrylic paints in assorted
colours and small paint brushes
Small wreath: Wrap florist's wire
around straw wreath base for
holding hanging loop. Fold a 9-inch'
length of ribbon in half and knot
around florist's wire for hanging
loop.
Position and glue assorted rose
hips, pine cones, star anise and
pods onto wreath, covering as
desired.
Heart-shaped wreath: Cover
work surface with newspapers and
plastic wrap.
Wear rubber gloves when
working with spray paint. Work in a
well-ventilated area.
Lightly spray-paint artificial ivy
with gold. Let dry completely.
Arrange ivy and, using florist's
wire, secure in place around wreath.
Position berries and, using florist's
wire, secure in place.
Wrap ribbon around wreath
and tie into a bow. Trim ends of
ribbon.
Birdhouse wreath: Twist florist's
wire together, forming a 15-inch
ring base. Secure evergreen boughs
to wire base with florist's wire,
wrapping around entire ring to
cover.
Fill in spaces with grapevines,
pepper berries and cedar berries,
securing with wire. Paint small
birdhouse in desired colours and
glue on as desired.
Size: Small wreath is 7 inches in
diameter; heart-shaped wreath is 14
inches wide; and birdhouse wreath
is 15 inches in diameter.
Enjoy the sweetness of holidays with sugar coolies
According to Irma S. Rombauer,
Marion Rombauer Becker and Ethan
Becker, authors of Joy of Cooking;
Christmas Cookies (Scribner),
"Christmas wouldn't be Christmas'
without an assortment of delicious
sugar cookies. "This is the dough
just waiting for that collection of
cookie cutters you've squirrelled
away. Have fun decorating the
different shapes with coloured
sprinkles of sugar."
Making and baking these cookies
is a great way to spend a cold winter
afternoon with your children or
other loved ones, bonding in the
warmth of a kitchen filled with the
mouth watering aroma of holiday
cooking
RICH ROLLED
SUGAR COOKIES
Makes 21/2 - 31/2 dozen,
2 1/2" - 3 1/2" cookies
Preheat the oven to 350°F. Lightly
grease cookies sheets. Using an
electric mixer, beat until very fluffy
and well blended:
1 cup (8 ounces) unsalted butter,
softened
213 cup sugar
Add and beat in until evenly
incorporated:
(MS) — Kwanzaa is an African
holiday that is celebrated each year
between Dec. 26 and Jan. I. It was
created by Maulana Ron Karenga in
1966.
The term Kwanzaa is derived from
the Swahili words meaning, "fruits
of the harvest." Celebrants of
Kwanzaa are encourated to decorate
their homes in the colours of
1 large egg
1/4 teaspoon baking powder
1/8 teaspoon salt
1-1/2 teaspoons vanilla
Stir in until well blended and
smooth:
2-1/3 cups all-purpose flour
Divide the dough in half and shape
into circles. Place each circle
between large sheets of wax paper.
Roll out a scant 1/4 inch thick,
checking the underside frequently
and smoothing out any creases.
Keeping the wax paper in place,
layer the rolled dough on a tray and
refrigerate for 20 to 30 minutes, or
until cold and slightly firm but not
hard.
Working with one portion of the
dough (leave the other refrigerated),
gently peel away and replace one
sheet of the wax paper. (This will
make it easier to lift the cookes
from the paper later). Peel off and
discard the second layer. Using 2-
inch or 3-inch cutters, cut out
cookies. With a wide spatula,
carefully transfer them from the wax
paper to the cookie sheets, spacing
them about 1 inch apart. Roll any
dough scraps between wax paper
and continue cutting out cookies
Kwanzaa, which are black, red and
green. Traditional African
decorations, such as baskets and
harvest items, can also add to the
festivities.
During Kwanzaa, gifts are mainly
given only to children.
What must be included iin these
gifts are books, which foster the
Kwanzaa tradition of education, and
until all the dough is used.
If the dough becomes too warm to
handle at any point, refrigerate it
again briefly. If desired, very lightly
sprinkle the cookies with coloured
sprinkles or coloured decorating
sugar.
Bake, one sheet at a time, in the
upper third of the oven for six to
nine minutes, or until cookies are
justly slightly coloured on top and
slightly darker at the edges. Rotate
sheets halfway through baking for
even browning. Transfer sheets to
wire racks and let the cookies firm
up, to one to two minutes. Then,
transfer the cookies to wire racks
and let stand until thoroughly cool.
If desired, decorate with Royal
icing.
Store, airtight, for one or two
weeks, or freeze for up to one
month.
ROYAL ICING
In a microwave-proof bowl, stir
until thoroughly combined:
2 large egg whites
1-1/3 cups powdered sugar
Microwave on high until the
mixture reaches 160°F but does not
exceed 175°F on an instant-read
thermometer, about 1 1/2 to 2
a heritage gift, which denotes the
connection to African history and
culture.
minutes. Check every • 30 to 45
seconds, remember to remove the
thermometer before restarting the
microwave. If the first temperature
readings do not reach 160°F, wash
the thermometer thoroughly before
taking additional readings. Add:
1-1/3 cups powdered sugar
Using an electric mixer, beat the
high speed until the icing is cool and
holds stiff peaks when beaters are
lifted.
Dec. 26 to Jan. 1 the time to
celebrate Kwanzaa in Africa