Monday, November 16, 2015

Christmas: A Gift for Every Heart Book Review #FCBlogger

This post is sponsored by Family Christian. All opinions are honest and my own.  #FCBlogger 




Christmas is one of my favorite times of the year. I have many memories, even as a little girl. One of my favorite memories is receiving a new nutcracker every year for my nutcracker collection. I am a big fan of E.T.A. Hoffmann's book, "The Nutcracker", and every year, I take one of my nutcrackers, and read the book.


Another great book to read this Christmas is Charles Stanley's new book, "Christmas: A Gift for Every Heart." You can find this at Family Christian Bookstore. 

Book Description: "In the hustle and bustle of the holidays, it's so easy to become distracted by all the trimmings and the trappings. In his first Christmas book, beloved pastor Dr. Charles Stanley takes us back to the true reason for celebration--the birth of Christ. Such timeless truths as:
--True peace and joy are found in Christ, not in the things of this world.
--The Lord God not only lives and reigns, but He is intimately involved in every 
circumstance of our lives. Christmas: A Gift for Every Heart is a treasure you'll want to open again and again."

This book has beautiful photos, wonderful scriptures, such as: "His name will be called...Prince of Peace. --Isaiah 9:6," and great testimonies. This book would be an amazing Christmas gift, especially because it has a nice inscription page, or a book to add to your collection this year.

Another one of my favorite memories on Christmas is the time when my family fellowships with others. I remember last year, our church had a gathering one Sunday night, and God's presence was everywhere. I love feeling the Holy Spirit at Christmas time, for it gets me into the season.

What are your favorite memories on Christmas?
The book, Christmas: A Gift for Every Heart, may bring even more fun memories this Christmas season! Wiin a copy below!
a Rafflecopter giveaway

Tuesday, November 10, 2015

Mozart: Austria's Wonder Child


For many years I have been into Classical music, mostly from my years of playing piano, and in those years, I fell in love with the Austrian composer, Wolfgang Amadeus Mozart. His lovely operas and serenades are helpful when I am frustrated and fun when I am in a better mood for dancing, (and sometimes even pretending that I am Mozart leading the orchestra.) My all-time favorite serenade is Eine kleine Nachtmusik (A Little Night Music, 1787).

Johannes Chrysostomus Wolfgangus Theopilius Mozart was born on January 27, 1756, to Leopold and Anna Maria Mozart. He was the youngest of seven with only his older sister, Maria Anna (Nannerl), alive. The town to which Mozart was born in was Salzburg, Austria, which then was part of the Holy Roman Empire.

At the age of three, Mozart began a keen interest in music, after hearing seven-year-old Nannerl playing at the clavier. Years after his death, she said, "He often spent much time at the clavier, picking out thirds, which he was ever striking, and his pleasure showed that it sounded good.... In the fourth year of his age his father, for a game as it were, began to teach him a few minuets and pieces at the clavier.... He could play it faultlessly and with the greatest delicacy, and keeping exactly in time.... At the age of five, he was already composing little pieces, which he played to his father who wrote them down."
About four or five, Mozart began to compose music on his own, sitting at the clavier for hours, and splattering ink over paper and his father's white shirt, (which he used as an apron.) Leopold decided to give the boy lessons, and was surprised how talented the boy was, at times even beyond what he was taught. Mozart was a wonder child for sure.



At eight years of age, Mozart wrote his first symphony, and traveled with his family to show his great talent. They traveled all throughout  Europe, meeting kings, queens, emperors and empresses. He also met the famous composer, Johann Christian Bach. In Bologna, he was accepted as a member of the Accademia Filarmonica, and wrote out from memory the famous Miserere, by Gregorio Allegri, (which was heavily guarded in the Vatican at the time) in Rome. His first opera, Mitridate, re di Ponto, was performed in Milan. 


At about 19, Mozart returned home, he was chosen as an employed court musician for Prince-Archbishop Hieronymus Colloredo, Salzburg's ruler. Mozart was thrilled to work in many genres, such as sonatas, minor operas, and string quartets. In that time, he created his only five violin concertos, one of which critics have said was breathtaking ever since, K. 271. After years there, Mozart soon began to discontent with Salzburg. Finding positions was scarce there, mostly for his low salary, 150 florins a year, and that the theater closed, only used for visiting troupes. Him and his father took two expeditions to find work, which turned out unsuccessful. He then resigned from Salzburg, and traveled to Augsburg, Mannheim, Paris, and Munich. 


In Mannheim, he met the city's famous orchestra, which at the time was Europe's famous orchestra. He also met the beautiful Aloysia Weber. Mozart soon left for Paris, with no job. He soon lost money, and began pawning valuables. After his mother's death, caused by unpaid bills, he went and stayed with Melchior Grimm, the personal secretary for the Duke d'Orleans. His father soon found him a job as court organist and concertmaster in Salzburg. The salary was 450 florins, but Mozart waited. He then decided to move to Strasbourg. He lingered in Mannheim and Munich for a while. He encountered Aloysia again, but she was not interested in him any more.



In March, Mozart was sent for by the Archbishop Colloredo, who was celebrating Joseph II, and his accession to the throne. Mozart was offended from the Archbishop, after being treated more like a servant then letting him perform. Mozart asked to resign, but was denied. Later, he was then given permission to leave, having been "with a kick in the arse". He decided to settle down in Vienna as a composer and freelance performer. The fight between Mozart and the Archbishop was harder, for his father sided against him. His father sent many letters to him, urging him to come back to the Archbishop, but Mozart disagreed. After many waits, he was freed from his father's wishes and the Archbishop.


Mozart's job in Vienna was more then he imagined. He competed against Muzio Clementi on December 24, 1781, in front of the Emperor. He, "had established himself as the finest keyboard player in Vienna". He also became an amazing composer, finishing his Die Entfuhrung aus  dem Serail (The Abduction from the Seraglio).  Mozart had moved in with the Weber family, after his quarrel with the Archbishop. They had moved to Vienna, and were taking in lodgers after Mr. Weber's death. Aloysia had married an actor and artist named Joseph Lange. 


Mozart then gained interest in the third Weber daughter, Constanze. For a while, their courtship was rough, but soon, it smoothed out. Mozart sent word to his father for permission, but it became difficult. They finally married on the 4 of August, 1782, before Mr. Mozart's letter arrived. The Mozarts had only six children, of whom two only survived: 
Raimund Leopold (17 June-19 August, 1783)
Karl Thomas Mozart (21 September 1784 – 31 October 1858) 
Johann Thomas Leopold (18 October – 15 November 1786)
Theresia Constanzia Adelheid Friedericke Maria Anna (27 December 1787 – 29 June 1788)
Anna Maria (died soon after birth, 16 November 1789)
Franz Xaver Wolfgang Mozart (26 July 1791 – 29 July 1844)

In 1783, Mozart and his family visited Mozart's family in Salzburg. The family was kind to Constanze. Mozart's liturgical piece, one of his greatest compositions, Mass in C Minor, was uncompleted. It was performed in Salzburg, and Constanze sang the solo part.


Around 1784, Mozart met Franz Joseph Hayden in Vienna. They quickly became friends, and sometimes they played string quartets together. Mozart wrote six quartets dedicated to Hayden, K. 387, K. 421, K. 428, K. 458, K. 464, and K. 465. In 1785, Hayden said to Mozart's father, "I tell you before God, and as an honest man, your son is the greatest composer known to me by person and repute, he has taste and what is more the greatest skill in composition."


From 1782 to 1785, Mozart made himself a soloist in his concerts. Solomon writes that he made, "a harmonious connection between an eager composer-performer and a delighted audience, which was given the opportunity of witnessing the transformation and perfection of a major musical genre". 
Mozart enjoyed his new life quickly, and his family did as well. They moved to an apartment of 450 florins a year,owned servants, bought a billiard table for 300, a fortepiano for 900, and sent their son, Karl Thomas to an expensive boarding school. On the 14 of December, 1784, Mozart became a Freemason, and in that time he went to meetings and composed Masonic music.


The next four years, Mozart stopped writing operas, and focused on his career as a piano soloist, and writer of concertos. Around the end of 1785, Mozart stopped with keyboard writing and started his famous operatic collaboration with the librettist Lorenzo Da Ponte. In 1786, the Marriage of Figaro, was a successful premiere in Vienna. Later, he created Don Giovanni. The two are his among his most famous operas. Both were not seen by Mozart's father, who died on May 28, 1787. 
In December 1787, Mozart was appointed by the Emperor, Joseph II, to be his "chamber composer", after the death of the composer, Gluck. He was payed 800 florins a year, and appointed him to only write dances for his in the Redoutensaal. The Emperor's aim was to keep Mozart as much as possible. 


Toward the end of the decade, Mozart's income shrank, and he was hardly seen in public concerts. In 1788, Mozart and his family moved to the suburb of Alsergrund. Mozart began to borrow money from his friend,  Michael Puchburg, a fellow Mason. Many of his friends said he suffered from depression, and his output was slow. His last year was a time of productivity, which was before he was struck with an illness. He created some of his most beloved works: The Magic Flute, the Clarinet Concerto K. 622, his last string quartets, K. 614 in E-flat, and his unfinished Requiem K. 626.
His financial problems soon improved. He no longer needed to borrow money from Puchburg, and started paying off his debts. 


On September 6, 1791, Mozart fell ill on the night of his premier of his opera, La clemenza di Tito.
 His health worsened on November 20, which came with bedridden, suffering from swelling, pain, and
vomiting. Mozart was nursed by his wife and her younger sister until his death on December 5, 1791. He was 35 years old. The New Grove said, "Mozart was interred in a common grave, in accordance with contemporary Viennese custom, at the St. Marx Cemetery outside the city on 7 December. If, as later reports say, no mourners attended, that too is consistent with Viennese burial customs at the time; later Jahn (1856) wrote that SalieriSüssmayrvan Swieten and two other musicians were present. The tale of a storm and snow is false; the day was calm and mild."
Mozart's character was interesting to me. He had a interest inscatological humor. They were seen mostly in his letters and music that he wrote. He also liked singing with his friends. His appearance description is also interesting. He was, described by Michael Kelly,"a remarkably small man, very thin and pale, with a profusion of fine, fair hair of which he was rather vain," and then by his early biographer, Niemetschek wrote, "there was nothing special about [his] physique. [...] He was small and his countenance, except for his large intense eyes, gave no signs of his genius." His face was pitted, from smallpox when he was a child. He enjoyed wearing elegant clothing. Kelly also said about him at a rehearsal: "[He] was on the stage with his crimson pelisse and gold-laced cocked hat, giving the time of the music to the orchestra." His voice was described by his wife that it "was a tenor, rather soft in speaking and delicate in singing, but when anything excited him, or it became necessary to exert it, it was both powerful and energetic".
I hope that you all enjoyed knowing about Mozart as much as I do.

Thursday, October 29, 2015

Nock and Bolt: The Door Within


Recently, I have seen that a few viewers have searched for Nock and Bolt here, and so I've decided to do this post just for them, (and for others to get to know who these characters are :) )
Enjoy!

Nock and Bolt are the twin Glimpse archers from Wayne T. Batson book The Door Within and the books that follow in the series,  The Rise of the Wyrm Lord and The Final Storm.
Glimpses are the race that Batson created in these books. They are the mirror images of anyone on earth, or in the Glimpse world, the Mirror Realm. Glimpses are mostly known for their marble-white skin.
The twin brothers are from the kingdom of Yewland, north-west of the Realm's capitol, Alleble. The Yewland kingdom is ruled by the fair Queen Illaria (Ill-AIR-EE-AH), whom, without Nock's knowing, is in love with Bolt.
Nock and Bolt are highly skilled with the bow, a common weapon of Yewland, made by the Blackwood Trees of the Blackwood Forest, north of Yewland. (The bow and shafts are known to be the strongest of any weapon created in the Realm). The twins, and many other Yewland archers, were trained at a very young age, preparing them for any possible case of action.
Nock and Bolt are described as, (The Door Within), "They were smaller in size than most of the other Glimpses--," "Each had long, straight sandy brown hair drawn back tightly. Each wore a circlet of silver like a thin crown above his uncannily arched brows and restless blue eyes. And though they appeared youthful, their stature was proud and manly. Seated side by side, turned just slightly, the two Glimpses looked like mirror images. They were, in fact, twins."
The twins are a mischievous bunch when it comes to shooting tournaments. Anyone who chooses to have a shooting tournament would have to include the twins, and you just might have to suffer their consciences.
After their childhood, the twins were chosen by the supreme ruler of the Realm, King Eliam (EE-LEE-UM), to aid the Realm against the evil Prince Paragor, who rules the dark kingdom of Paragory.
The twins remind me a lot of Legolas from The Lord of the Rings by J.R.R.Tolkien.

I hope that this small introduction of Nock and Bolt gives you an idea of two of Batson amazing characters.

Sunday, September 27, 2015

Phantom of the Opera




Recently, I was able to watch the 2007 version of "The Phantom of the Opera". I fell in love with it! So, my friend Victoria, decided to create four AMAZING videos from the movie:
"Think of Me"
"Angel of Music"
"Angel of Music (Mirror)"
"The Phantom of the Opera"

We started with "Think of Me"

I was blessed with this AMAZING dress that Victoria and her grandma made, and we decided that it was the perfect dress for Christine in "Think of Me."

It was lots of fun creating our first video!

Next, we decided to do "Angel of Music" with Christine and her best friend, Meg. 

(This collage was created by Victoria for our video)

Victoria played the part of Meg.

And then, my favorite video that we did was "The Phantom of the Opera". I changed my clothes to something more bed-timeish, and that went well with the idea of Christine bed clothes.

I had fun creating Christine's bed time hairstyle as well.


We then had the idea of of using Victoria's grandma's mirror for the mirror scene.

And, Victoria had the idea of her pretending to be the Phantom, by wearing a black glove when she took my hand.

We then had to add a few photos to fill in when the Phantom was singing.



We had such a fun time, and we are planning to create a YouTube channel where we can put our videos on. We have many more videos to come!

Monday, August 24, 2015

"Be Still and Know" New CD by Amy Grant -- Product Review #FCBlogger

This post is sponsored by Family Christian. All opinions are honest and my own.  #FCBlogger   


Amy Grant's new CD, "Be Still and Know", is amazing and beautiful. It includes a few old hymns that she did years ago, plus several new ones.
In my childhood, I was introduced to Amy Grant's CD, Legacy...Hymns and Faith, and I fell in love with it. It led me to my favorite hymn, "How Great Thou Art."
I then received this new CD.
A couple of these songs I have heard before, such as, "This is My Father's World", and "Softly and Tenderly".
I recently wanted to get new music, and was excited when this CD came in the mail.
I would have to say that my favorite song on here would be, "Be Still and Know".
She has a couple of new recordings of older hymns she did, "Power in the Blood", and "Be Still and Know".
I am excited to share this CD with my siblings, who enjoy hymns as much as I do.
I like to listen to hymns when I am writing or drawing, just to give me time for myself, enjoying God's presence. What better way to listen to music, than with Amy Grant's CD, "Be Still and Know"!

Tuesday, August 11, 2015

Historical Foods in America Swedish: 1854 (American Girl Kirsten


(I modified these recipes that are from Kirsten's Cook Book)


Favorite Foods


                                                            Potato Soup

Ingredients                                                                                               12 servings

3 slices of bacon
1 small onion
6 medium potatoes
1 teaspoon salt
Cold water
2 cups milk
2 tablespoons butter
1/8 teaspoon pepper

1. Put 2 layers of paper towels onto the counter next to the stove. Seperate the bacon strips and plave them side by side in the skillet. Turn on the heat to medium high. Cook the bacon slices until the edges start to curl. Use a fork to turn each slice to the other side. Continue cooking, turning the slices frequently. When the bacon is golden brown and crisp, lift it out of the skillet and put it onto the paper towels to cool.

2. Peel the onion and chop it into small pieces. Peel the potatos. Cut each potato into 4 pieces. Put the potatos, onion pieces, and salt into the saucepan. Put in just enough cold water to cover them. Turn the heat to medium high until the water begins to water. Turn down the heat. Cover the pan andlet the onions and potatos simmer, for about 20 minutes, or until a fork can pierce the potatoes easily.

3.  Turn off the burner. Leave the cooking water in the pan. Use the potato masher to mash the potatoes and onion. Turn the burner back on medium-high heat. Add the milk slowly while you stir. When the soup begins to simmer, addthe butter and pepper. Crumble the bacon into the soup. Keep stirring the soup while it simmers until it is smooth and hot.

                                               *******************************
                                                        Swedish Meatballs

Ingredients                                                                                                     6 servings

2 slices of bread
1/2 cup heavy cream
1/2 cup milk
Small onion
1 tablespoon butter
1 pound lean ground beef
1/2 pound lean ground pork
1 egg
1 teaspoon salt
Dash of ground ginger, nutmeg, and pepper
2 tablespooons oil
1 tablespoon flour
1 cup cold water

1. Cut the bread into small cubes. Combine the cream and milk in a small mixing bowl. Measure 1 1/2 cups of bread cubes into the liquid and let them soak for 5 minutes. Peel the onion and chop it into small pieces. Melt 1 tablespoon of butter in the skillet over medium heat. Add the onion pieces and cook them until they are clear and tender.

2. Mix the ground beef and pork together in a large mixing bowl. Use a wooden spoon or use your hands. Add the egg, cooked onions, soaked bread crumbs, and salt to the meat mixture. Then add a dash of ginger, nutmeg, and pepper. Mix well. Stir the meat mixture quickly with the wooden spoon until it is light and fluffy.

3. Shape the mixture intoballs about 2 inches in diameter. Measure 2 tablespoons of oil into the skillet. Fry a few meatballs at a time in the oil over medium heat. Roll the meatballs on all sides until they are brown on the outside. Take the meatballs out the skillet. Put them onto a plate lined with paper towels. When all the meatballs are browned and out of the skillet, make a gravy by slowly stirring a tablespoon of flour into the meat fat left in the pan. Then add the cup of cold water and stir over medium heat until the gravy is thick. Put all the meatballs back into the gravy. Cover the skillet and lower the heat. Cook the meatballs for 30 minutes. Stir the gravy over the meatballs once or twice while they cook.

                                              ******************************
                                                           Fresh Applesauce

Ingredients                                                                                               6 servings

8 apples (Granny Smiths work well)
1 cup cold water
1 teaspoon cinnamon

1. Wash the apples under cold water at the sink. Cut the apples into 4 sections. Cut the core from each piece. Then cut away the skin from each piece. Measure 1 cup of cold water and pour it into the saucepan. Add the apple pieces to the saucepan. Turn the burner to medium high. When the water boils, turn down the heat to medium low. The apples will be simmering. Cover the pan halfway with the lid. Lower the heat again if the apples begin to boil.

2. Use a wooden spoon to stir the apples every so often to keep them from sticking to the bottom of the pan. Simmer the applesfor about 40 minutes, until the apples are very tender. Then turn off the heat. Use a potato masher to mash the apples into a smooth, thick sauce. Stir in the cinnamon.

                                               ********************************
                                                          Swedish Pancakes

Ingredients                                                                                               6 servings

6 tablespoons butter
3 eggs
2 cups milk
1 cup flour
1/4 teaspoon salt
1 teaspoon cinnamon
1 tablespoon oil
Jam
Powdered sugar (opitional)

1. Melt the butter in the skillet. Turn off the heat. Crack the eggs into the mixing bowl. Use a wire whisk to beat the eggs together. Add 1/2 cup of the milk to the eggs and use the wire whisk to beat the mixture for 2 minutes. Add the flour to the egg mixture all at once, and use a wooden spoon to beat the mixture until it is smooth. Beat in the remaining 1 1/2 cups of milk. Then add the melted butter, salt, and cinnamon.

2. Add the oil to the skillet. Heat up the skillet until it is very hot. Drop about a tablespoon of the thin batter into the skillet for each pancake. After about 1 minute, the edges of the pancake will brown lightly. turn the pancack. Cook the other side for another minute. Swedish pancakes should be eaten right away. Put them onto plates. Scoop a little jam onto the pancakes and roll them up. You can also sprinkle powdered sugar on top if you want.

                                                ******************************
                                                            Saint Lucia Buns

Ingredients                                                                                                  6 buns

1/3 cup milk
1/4 cup butter
1/4 cup lukewarm water
1 package dry yeast
1/4 cup sugar
1 egg
1/2 teaspoon salt
1/4 teaspoon saffron
2 3/4 cups flour
1 tablespoon cooking oil
1 egg
1 tablespoon water
24 raisins

1. Warm the milk in a small saucepan over low heat. Cut the butter into small pieces. Add the butter pieces to the warm milk and stir. Then turn off the heat. Measure the lukewarm water into a large mixing bowl. Sprinkle the yeast over the water. Stir well. Set the bowl aside for 5 minutes. Add the warm milk and melted butter to the yeast. Stir in the sugar, egg, salt, and saffron. Then add 1 1/2 cups flour and stir until smooth.

2. Add enough of the remaining flour so that you can shape the dough into a ball. Save some of the remaining flour for kneading the dough. Put the dough on a floured cutting board. Dust your hands with flour an knead the dough. Add flour when the dough is sticky. After 5 to 10 minutes of kneading, you will have a smooth ball of dough.

3. Cover the dough with the towel and let it rest. Spread cooking oil in the large bowl. Roll the dough in the oil until it is coated. Cover the bowl with the towel and set it in a warm place to rise. After 45 minutes, the dough should be twice as large. If not, check it again in 15 minutes. Punch the dough. Then divide it into 6 sections.

4. Take 1 section and divide it in half. Roll each half into an 8-inch rope. Cross the 2 ropes in the middle. Then coil the ends in tight circles. shape 5 more buns in the same way. Place the buns 2 inches apart on a greased cookie sheet. Cover with a towel. Let the buns rest for 30 to 45 minutes until they double in size. Preheat the oven to 350 while they are rising. 

5. Mix the egg and water with a fork in a small bowl. Brush this mixture lightly over the top of each bun. Decorate the buns with raisins. Bake the buns for 15 to 20 minutes. When the buns are golden brown, move them to a wire rack to cool.

                                               ********************************
                                                         Pepparkakor Cookies

Ingredients                                                                                                      3 dozen

1 cup butter
3 1/4 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon ground cloves
1 1/2 cups sugar
1 egg
2  tablespoons maple syrup
1 tablespoon water
Extra flour for rolling out dough

1. Soften the butter by letting it sit at room temperature for an hour before you begin. Put the sifter into a medium mixing bowl. Measure the flour, baking soda, cinnamon, ginger, and cloves into the sifter. Then sift them into the bowl. Set the bowl aside. Put the sugar and softened butter into a large mixing bowl. Use a wooden spoon to press them against the side of the large mixing bowl, and then stir.

2. Add the egg, maple syrup, and water to the butter and sugar mixture. Beat the mixture until it is fluffy. Stir the dry ingredients into the mixture 1 cup at a time. Mix well after each cup. Cover the bowl with a plate, and chill the dough in the refrigerator, for at least an hour to make to dough eaier to roll and handle. Preheat the oven to 350. Have ungreased cookie sheets ready to use.

3. Sprinkle flour onto a table or counter and spread it around evenly with your hands. Divide the dough into 2 balls. Flatten the first ball and roll it from the  center to the edges. Try to make the whole piece about 1/8 inch thick. Use cokkie cutters to cut out shapes that are about the size. Put the cookies 2 inches apart on the cookie sheets.

4. Spread sheets of wax paper on a counter or table. Bake the cookies for 8 to 10 minutes, until they are lightly browned on the bottom. Watch the cookies carefully. They burn easily. Put the cookies onto the wax paper to cool.

Historical Foods in America Swedish: 1854 (American Girl Kirsten)


( I modified these recipes that are from Kirsten's Cook Book.)


Dinner


                                                         Baked Ham Slice

Ingredients                                                                                            4 to 6 servings

Smoked ham slice, fully cooked, 1/2 inch thick
1/4 cup brown sugar
1/2 teaspoon ground ginger
Pinch of black pepper


1. Preheat the oven to 325. trim away the fat from the outside edge of the ham slice. Place the ham slice into the ungreased baking dish. Mix the brown sugar, ginger, and pepper together in the small bowl. 

2. Sprinkle all the sugar and spices evenly over the top of the ham slice. Bake the ham slice uncovered on the middle rack in the oven for 30 minutes.


                                                *******************************
                                                              Swedish Potatoes

Ingredients                                                                                               6 servings

1. Peel the onion and chop it into small pieces. Set the onion aside. Peel the potatoes and cut them into small cubes on the cutting board. Melt the shortening in the large skillet over medium heat.

2. Add the potatoes and onion. Cook them over medium heat for 10 minutes. Sprinkle them with salt and pepper and stir a few times. Stir while you add the cream a little at a time. When the liquid bubbles, turn down the heat and simmer for 10 minutes.


                                            ***********************************
                                                           Cabbage and Apple Salad

Ingredients                                                                                                6 servings

1/2 head, cabbage, medium size
2 apples
1/2 cup raisins
1/2 cup heavy cream
1/3 cup honey

1. Cut and coarsely shred the cabbage. Then put the cabbage into a large bowl. Cut each apple into 4 pieces and remove the apple cores. Use the grater to coarsely shred the apples into thelarge bowl. Add the raisins to the  bowl. Use a large spoon and fork to toss the cabbage, apples, and raisins.

2. Continue doing this until the ingredients are mixed together. Combine the cream and honey in a small bowl. Pour the mixture over the salad and tossit lightly.

                                             **********************************
                                                                   Fruit Soup

Ingredients                                                                                             6 servings

8 ounces mixed dried fruit
4 cups cold water
1/2 raisins
1 cinnamon stick
1 tabelspoon cornstarch
1/4 cup cold water

1. Cut the fruit into small pieces and place them into the saucepan. Add the cold water and soak for 1 to 2 hours. Add the raisins and cinnamon stick to the fruit. Cook the mixture over medium heat until it boils. Lower the heat and simmer for 30 minutes. Stir often so thefruit doesn't stick to the pan.

2. Ladle the hot fruit into a serving bowl. Leave the juice in the pan. In a small bowl, mix the cornstarch with 1/4 cup cold water. Stir this mixture into the juice in the saucepan. Heat up the juice until it boils, stirring constantly. When the juice is as thick as honey, pour it over the fruit and stir.

                                            ***********************************
                                                      Swedish Almond Rusks

(I usually make these as normal bread, and put it into the oven after the dough is made. I don't add the cardamom, or almonds, instead, I add 1 1/2 tablespoons of cinnamon, and 1/2 tablespoon of vanilla)

Ingredients                                                                                                        36 rusks

1 cup shortening (I use butter)
1 1/2 cups sugar
2 eggs
1 cup buttermilk ( I use normal milk)
4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoon cardamom
1 cup chopped almonds
Cooking oil

1. Beat the shortening and sugar together in a large mixing bowl until they are creamy. Crack the eggs into a small bowl and beat them with a fork. Add the beaten eggs and the buttermilk to the shortening and sugar mixture. Stir well. Put the sifter into another large mixing bowl. Measure the flour, baking soda, salt, and cardamom into the sifter. Then sift them into the bowl. Mix in the chopped almonds.

2. Add the flour mixture 1 cup at a time to the liquid mixture. Mix well after each addition. Preheat the oven to 350. Use cokking oil to grease the loaf pans. Spoon the batter into the loaf pans until they are about half full. Bake the bread on the middle oven rack for 30 to 40 minutes. The bread is done if a toothpick inserted into the middle comes out clean. If the toothpick comes out with dough  on it, bake the bread a little longer. Check it every 5 minutes.

3. Turn the oven down to 200. Use a knife to loosen each loaf from the sides of the pan. Let the loaves cool for 10 minutes. Cut each loaf into 12 slices. Move each slice to a cookie sheet after you slice it. Put the cookie sheets into the oven, and bake for 1 to 3 minutes, checking each minute until they are dry and toasty brown. Turn over each slice. Continue baking until the second side is toasty brown.