Christmas Corner

Christmas – that magic blanket that wraps itself about us, that something so intangible that it is like a fragrance. It may weave a spell of nostalgia. Christmas may be a day of feasting, or of prayer, but always it will be a day of remembrance – a day in which we think of everything we have ever loved.
- Augusta E. Rundel



Christmas is a necessity. There has to be at least one day of the year to remind us that we're here for something else besides ourselves.
- Eric Sevareid



What is Christmas? It is tenderness for the past, courage for the present, hope for the future. It is a fervent wish that every cup may overflow with blessings rich and eternal, and that every path may lead to peace.
- Agnes M. Pahro



Christmas, children, is not a date. It is a state of mind.
- Mary Ellen Chase



Praline Pecan Fudge Recipe

Ingredients:
1/2 oz. praline liqueur
1 cup pecans
1/4 lb. butter
1 1/2 cups sugar
5 oz. evaporated milk
1 (12 oz.) pack of semi-sweet chocolate chips
1 Tbl. vanilla
1 (7 oz.) jar marshmallow creme

Directions:

Step 1:
Line a 9-inch Pyrex dish in aluminum foil and set aside.

Step 2:
In a 2-quart heavy bottom pot, melt butter over medium-high heat.

Step 3:
Add sugar and evaporated milk and blend well into butter. Bring to a rolling boil, reduce heat to simmer and cook approximately 5 minutes, stirring constantly. Be careful not to scorch butter as mixture will caramelize.

Step 4:
Remove from heat and using a large cooking spoon, stir in morsels, vanilla, marshmallow creme, praline liqueur and pecans, whipping constantly. Stir until mixture becomes creamy and slightly thickened.

Step 5:
Pour in the Pyrex pan and allow to cool. Cut fudge into 1-inch squares and serve.

Recipe from Chef John Folse as seen on WAFB-TV