Nutcracker Sweets at Moonglow

by Deborah Garner

  “These are wonderful, Mist,” Luisa said. “There’s nothing like seeing your child happy, especially when it involves a dream coming true.” Rafael nodded.

  “I feel the same way,” Heather said. “Keira dreams of being the Sugar Plum Fairy someday. Now she’s had a chance, thanks to you. It seems you pull off miracles here, Mist.”

  “She does,” Michael said. “I’ve watched for several years now.”

  “We all work together to create miracles in our lives,” Mist said. “And sometimes …” she paused to direct her attention to the one person who had yet to show her painting. “Sometimes we have a little extra magic show up when we least expect it.”

  Heads turned, finally landing on Olga, who tapped her cane and looked at everyone.

  “Show us your picture, Olga,” Keira said.

  “Yes, show us,” Maria echoed.

  Olga set her cane aside and showed the painting of an old building with eight columns across the front, a bouquet of flowers on the steps. “How did you know?” she asked Mist.

  Mist smiled. “The way you touched Keira’s wrist outside when the girls were practicing arm movements, your knowledge of the Nutcracker history, your birthplace of St. Petersburg, and the trip to the library with the girls and Liam, which gave you space to rehearse the surprise without others knowing.”

  “She helped with the Sugar Plum steps. She knew them all!” Keira said proudly, and then looked closer at Olga’s painting. “What is that building?”

  “It is the Bolshoi Theatre, in Moscow” Olga said. “A magnificent building. I spent many years performing there under Yuri Grigorovich. He set our version of The Nutcracker in 1966.”

  “Oh, you were the original Sugar Plum Fairy!” Keira said.

  Olga laughed, the first time anyone had seen her relax her regal composure. “Oh, no, certainly not. There were many Sugar Plum Fairies before me, and many after. And there will be many more. I believe I just saw a beautiful one last night.”

  “The flowers on the steps are for your contribution to last night,” Mist said. “You really helped dreams come true for two young dancers.”

  “Just as you make dreams come true here, Mist,” Betty said. “In the hotel, as well as the Moonglow Café.”

  “As they say, it takes a village,” Mist said. “Meanwhile, it’s a lovely day outside. I encourage you all to enjoy it. Or stay by the fire and read. Or simply listen to the music.”

  Some guests chose to bundle up and go outside, others lingered in the parlor. The girls headed out to build a “snow dancer,” as they called it. Betty and Clive retired to the kitchen to relax and enjoy a cup of coffee together.

  Mist grabbed a shawl and walked out to the front porch, Michael alongside.

  “Every Christmas is certainly an adventure here,” Michael said.

  “Not only Christmas, but every day, everywhere” Mist said. “Adventure is always around us if we choose to see it.” Michael wrapped his arms around her and gently pulled her close.

  “That means throughout the year,” Michael pointed out.

  “Yes, it does.” Mist smiled.

  “So I’ll see you more this year,” Michael said, kissing her neck softly on one side.

  “Yes, I believe so.” An impish expression crossed her face. “Only because Missoula is much closer than LSU, where you were teaching before. That’s the only reason. Convenience.”

  “I see. Well, I knew that.” Michael kissed her neck again, this time on the other side. “Oh, I almost forgot,” he said, teasing. He reached into a pocket and pulled out a beautiful gold chain. “We’ll pick something out together to put on this chain when you come up to the art exhibit, something that speaks to that spirit of yours.”

  “How perfect.” Mist said. “You see? They are everywhere, adventures.”

  “And many more to come,” Michael said.

  Mist touched the chain around her neck and smiled. “Yes, many more to come.”

  Betty’s

  Cookie Exchange

  Recipes

  Glazed Cinnamon Nuts

  Christmas Crack

  White Christmas Fudge

  Cathedral Cookies

  Molasses Sugar Cookies

  Peanut Butter Fudge

  Lemon Crinkles

  Krum Kake Cookies

  Cranberry Drop Cookies

  Double Chocolate Walnut Brownies

  Granny’s Butter Rolls

  Christmas Hard Candy

  Lingonberry Macarons

  Lingonberry Buttercream Filling

  Yummy Dates

  Twenty-First Century Peanut Brittle

  Healthy No-Bake Apple Energy Bites

  Grandma Chauncey's Date Nut Bars

  No-Bake Peanut Butter Oatmeal Cookies

  Cinnamon Refrigerator Cookies

  Mocha Candied Nuts

  All-in-One-Pan Cookies

  Date Balls

  Applesauce Cookies

  Thimble Cookies

  Glazed Cinnamon Nuts (A family recipe)

  Ingredients:

  1 cup sugar

  1/4 cup water

  1/8 teaspoon cream of tartar

  Heaping teaspoon of cinnamon

  1 tablespoon butter

  1 1/2 cups walnut halves

  Directions:

  Boil sugar, water, cream of tartar and cinnamon to soft ball stage (236 degrees.)

  Remove from heat.

  Add butter and walnuts.

  Stir until walnuts separate.

  Place on wax paper to cool.

  Christmas Crack (Submitted by Kim Davis)

  Ingredients

  1-1/4 sleeves saltine crackers (about 50 crackers)

  1 cup butter

  1 cup brown sugar

  1 (12-ounce) package chocolate chips (milk, semi-sweet, or dark)

  1 (8-ounce) package toffee pieces

  Instructions

  Preheat oven to 400 degrees (F)

  Line a baking sheet with foil.

  Lay the saltine crackers on the baking sheet, arranging so no space remains between the crackers. It's okay to break the crackers into pieces to fit as needed.

  Melt the butter in a medium-sized saucepan over medium heat then add the sugar and stir until it dissolves. Bring to a boil then reduce the heat to medium-low and boil for 4 minutes.

  Immediately pour over the saltine crackers and using a spatula, make sure all the crackers are covered with the mixture.

  Bake for 7 - 9 minutes, or until bubbly. Remove from the oven and sprinkle the chocolate chips over the top and return to the oven for 1 minute.

  Remove from the oven and using a spatula, spread the chocolate over the tops of the crackers. Make sure the chocolate covers the entire surface.

  Sprinkle the toffee pieces over the top of the melted chocolate.

  Cool to room temperature for 30 minutes then place in the refrigerator for 30 - 60 minutes, or until the chocolate is firm.

  Remove the Christmas Crack from the pan and break into pieces.

  Store in an airtight container for up to two weeks.

  White Christmas Fudge (Submitted by Jean Daniel)

  Ingredients:

  2 1/2 cups granulated sugar

  1/2 cup sour cream

  1/4 cup milk

  2 tablespoons butter

  1 tablespoon light corn syrup

  1/4 teaspoon salt

  2 teaspoons vanilla

  1 cup quartered candied cherries

  1 cup chopped walnuts (could also use pecans)

  Directions:

  Combine sugar, sour cream, milk, butter, corn syrup and salt in heavy saucepan. Stir on moderate heat until the sugar completely dissolves, and mixture reaches boil.

  Boil over medium heat 9-10 minutes or until it reaches 238 on candy thermometer. Remove from heat and allow to stand for an hour. It should reach at least 110 before you add the vanilla.

  Beat until the mixture loses its gloss, which may take a little bit and some elbow grease bu
t it will get there.

  Stir in cherries and the nuts. Pat into a buttered pan. Cut into squares.

  Cathedral Cookies (Submitted by Teri Fish)

  Ingredients:

  ½ cup butter

  1 (16 ounce) package milk chocolate chips

  1 teaspoon vanilla extract

  1 cup chopped walnuts (optional)

  1 (16 ounce) package colored miniature marshmallows

  2 cups flaked coconut

  Directions:

  Melt butter and chocolate chips in heavy saucepan over medium heat; mix until smooth and creamy; remove from heat and stir in the vanilla. Fold in marshmallows and walnuts.

  Scatter about half of the coconut onto a large baking sheet lined with wax paper. Pour the mixture into log on the coconut lined wax paper pour more coconut on top of it and with the wax paper roll the mixture into a log. Refrigerate until log is firm, about 1 hour.

  Cut log into ¾ inch slices. Keep refrigerated to keep from melting.

  Option: You can also microwave chocolate chips for 30 seconds on high then add butter and microwave in 30 second increments until smooth. Then add vanilla, marshmallows and nuts.

  If you don’t like or can’t use coconut you can use powdered sugar. I have poured chocolate mixture onto wax paper rolled into log and then sprinkled powdered sugar over all sides.

  Molasses Sugar Cookies (Submitted by Bea Tackett)

  Ingredients:

  3/4 cup shortening

  1 cup sugar

  1/4 cup molasses

  1 egg

  2 teaspoon baking soda

  2 cups flour

  1/4 teaspoon cloves

  1/2 teaspoon ginger

  1teaspoon cinnamon

  1/2 teaspoon salt

  Directions:

  Melt shortening in a saucepan over low heat. Remove from heat; let cool.

  Add sugar, molasses and egg; beat well.

  Sift together flour, salt, and spices. Add to first mixture; mix well.

  Form into 1" balls; roll in sugar and place on greased cookie sheet, 2" apart.

  Bake at 375 degrees for 8-10 minutes.

  Peanut Butter Fudge (Submitted by Petrenia Snodgrass Etheridge)

  Ingredients:

  1 bag of peanut butter chips

  1 tub of milk chocolate cake icing.

  Directions:

  Melt peanut butter chips in microwave or double boiler.

  Gradually stir in icing and pour into 9x9 baking dish.

  Allow to set for several hours and cut into squares.

  Note: Use chocolate chips for regular fudge, or add pecans or walnuts for variety.

  Lemon Crinkles (Submitted by Kim Davis)

  Ingredients:

  1/2 cup unsalted butter, room temperature

  1 cup (7.1 ounces) granulated sugar

  1 egg, room temperature

  1/2 teaspoon vanilla extract

  1/2 to 1 teaspoon lemon extract, depending on how lemony you want

  1 teaspoon lemon zest

  1 tablespoon fresh lemon juice

  1-1/2 cups (7.2 ounces) all-purpose flour

  1/2 teaspoon salt

  1/4 teaspoon baking powder

  1/4 teaspoon baking soda

  1/2 cup granulated sugar (for rolling dough)

  Directions:

  Don't preheat the oven yet. The cookie dough will need to chill first.

  Line baking sheet with parchment paper and set aside.

  In a medium-sized bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.

  In the bowl of a standing mixer, whip the butter and granulated sugar together until fluffy, about 2 minutes on medium speed.

  Add the egg and beat until fully incorporated.

  Mix in the vanilla, lemon extract, lemon zest, and lemon juice.

  With the mixer running on lowest speed, slowly add the flour mixture. Beat just until it is fully incorporated.

  Cover the cookie dough with plastic wrap and allow to chill in the refrigerator for 1 hour or even overnight.

  Preheat oven to 350 degrees (F).

  Place remaining 1/2 cup granulated sugar in a shallow bowl.

  Form cookie dough into small balls, about a heaping teaspoon.

  Roll the balls in the granulated sugar and place on the parchment-lined baking sheet, at least 2 inches apart. Don't crowd the cookies as they spread. You should have 12 cookies per baking sheet.

  Bake for 9 to 11 minutes. The edges should just be turning light golden and the tops should be crackled.

  Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.

  Cool completely and store leftovers in an airtight container at room temperature for up to 3 days.

  Notes:

  These cookies are ideal for making ahead of time and freezing for spur-of-the-moment freshly-baked cookies! Simply roll the dough balls in the sugar, then freeze them on a parchment-lined baking sheet. When solid, transfer the dough to a freezer-safe ziplock bag. When ready to bake, place the dough on a parchment-lined baking sheet and allow to sit at room temperature while pre-heating the oven. You may need to bake an additional minute, depending on how chilled the dough is when you start baking.

  Makes 30 - 40 cookies depending on size.

  Krum Kake Cookies (Submitted by Lynette Ausland Eads)

  Ingredients:

  1 cup sugar

  ½ cup melted butter (or oleo)

  ½ teaspoon vanilla flavoring

  3 eggs

  ½ cup whipping cream

  2 cups flour

  1 teaspoon nutmeg

  ½ to 1 teaspoon cardamom

  Directions:

  Beat cream and set aside. Beat eggs until very light, then add sugar, spices, melted butter, cream, & flavoring. May add almond or lemon flavoring instead of vanilla. Stir in flour.

  Heat Krumkake iron on medium heat on stove top. Put a teaspoonful of batter on the iron. Close the iron, and bake one minute or less, turn iron over and bake until lightly browned. Remove cookie from iron and quickly roll on cone – shape form. Store in air tight container.

  Notes:

  Enjoy plain or filled with whipped cream.

  Cranberry Drop Cookies (Submitted by Jan Knight)

  Ingredients:

  1/2 cup butter, softened

  1 cup sugar

  3/4 cup brown sugar

  1/4 cup milk

  2 tablespoons orange juice plus the zest of 1 orange

  2 1/3 cup flour

  1 teaspoon baking powder

  1/4 teaspoon baking soda

  1/2 teaspoon salt

  1 cup chopped walnuts

  2 1/2 cups coarsely chopped cranberries

  Directions:

  Wash cranberries in sieve. Drain on paper towels.

  Cream butter & sugars. Beat in milk, orange juice, & egg.

  Blend dry ingredients with whisk in a separate bowl. Add to mixture. Stir in nuts, cranberries, & orange zest.

  Drop by teaspoonful onto nonstick baking sheet or parchment paper.

  Bake at 350 degrees for approximately 12 minutes or until light brown. Let cool.

  Option: Finish with a powdered sugar glaze tinted pink for a festive touch! Keep in a single layer in storage container.

  Double Chocolate Walnut Brownies (Submitted by Valerie Peterson)

  Ingredients:

  1 cup butter or margarine

  4 sq. unsweetened chocolate

  2 cups sugar

  3 eggs

  1 teaspoon vanilla

  1 cup sifted flour

  1 ½ cups coarsely chopped walnuts

  1 package chocolate chips

  Directions:

  Melt butter and chocolate together.

  Stir in sugar, eggs, and vanilla.

  Add flour and mix well.

  Pour into greased 9 x 13 pan.

  Sprinkle with nuts and chocolate chips

  Bake at 350 degrees for 35minutes.
/>
  Granny’s Butter Rolls

  (Submitted by Petrenia Snodgrass Etheridge)

  Ingredients:

  2 cups sugar

  3 cups milk

  2 teaspoons vanilla

  2 cups flour

  1 cup shortening

  2/3 cup milk

  1 or 2 sticks margarine

  Directions:

  Mix 3 cups milk, vanilla, and sugar and bring to a boil.

  Knead flour and enough milk and shortening to make dough, as if making biscuits.

  Roll out dough on cooking sheet or foil until it’s thin.

  Spread margarine with knife all over dough and sprinkle with sugar.

  Roll dough up into a roll and cut in about 2-inch pieces.

  Drop in milk mixture in deep casserole dish.

  Bake at 350 degrees until rolls are brown.

  Christmas Hard Candy (Submitted by Betty Escobar)

  Ingredients:

  3 ½ cups sugar

  1 cup light corn syrup

  1 cup water

  ¼ - ½ teaspoon cinnamon or peppermint oil

  1 teaspoon red or green food coloring

  Directions:

  In a large heavy saucepan, combine sugar, corn syrup and water.

  Cook on medium-high heat until candy thermometer reaches 300 degrees (hard-crack stage,) stirring occasionally.

  Remove from the heat. Stir in oil and food coloring, keeping away from face, as odor is very strong.

  Immediately pour onto a greased cookie sheet. Cool and break into pieces. Store in airtight containers.