CAMELS...CANDY... and...CHRISTMAS CARROT PUDDING

I saw this most darling Christmas book the other day.

The illustrations just made me laugh out loud. It is a

Ideals children's book, written and illustrated by a lady

named Carol Heyer.


It is the story of a most spoiled camel and his long, cold
journey to Bethlehem. The story reminds all of us of the
importance of Christmas and the true meaning of gift-giving.

He thinks he should be named Most Beauteous

and Exalted King of All...instead they call him....

" HUMPHREY "
But even worse than that, he has lost his dearest possession,
his glorious blanket and he suffers terribly with the cold!

And on top of all that he has to carry heavy chests on his back!

But when he looks into the baby Jesus' eyes, he is

overwhelmed by love. He pulls his new treasured

blanket from off his back and lays it as a gift, ever

so carefully upon the tiny child.

He smiles, and his

nose and whiskers tingle with joy. He is happy to

his toes, and even without his new blanket, he feels warm.

He then says, " BELOVED, MOST BEAUTEOUS and EXALTED KING

OF ALL should be his name. Instead, they call him JESUS THE CHRIST."


~Treat time~

CHOCOLATE ALMOND CLUSTERS

8 oz. semisweet chocolate, chopped
1 1/2 cups roasted, salted almonds

On a large cookie sheet, arrange 48 paper or foil
mini-muffin or candy cups in a single layer.
Or, line the cookie sheet with waxed paper.

In a large microwave safe bowl, microwave half
of chocolate on high 30 seconds. Stir and repeat
until chocolate just melts. (About 1 min. 20 sec.)
Cool 3 minutes (for a shiny finish).

Stir in almonds until evenly coated. With a
measuring teaspoon, drop 1 spoonful of the
mixture into a muffin cup, fill all cups like this.

Refrigerate at least 20 minutes or until set.
These clusters can be refrigerated in an air
tight container up to 1 month but I am betting
they won't last that long, they are so delicious!

CHRISTMAS CARROT PUDDING

Mix and sift these dry ingredients together;
2 1/2 cups flour
1 1/4 cups white sugar
2 1/2 tsps. baking soda
2 1/2 tsps. nutmeg
1/2 tsp. cloves
1 tsp. salt
2 1/2 tsps. cinnamon

Add;
1 1/4 cups brown sugar
2 1/2 cups grated carrots
2 1/2 cups grated potatoes
2 1/2 cups grated apples
2 1/2 cups seedless raisins,
(plumped)
1 1/3 cups chopped dates
1 1/3 cups chopped nuts
1 3/4 cups melted butter

Pour into empty, greased, cans (15 to 20 oz.)
(Fill cans 2/3 full). Cover top of cans with tin foil
held on with a elastic. Set cans on a rack, in a large
kettle with water coming up about 1/2 half way
and steam in a 350' oven for about 2 hours.

Serve warm with whipped cream or I like this
sauce.

"Quick Lemon Sauce"

1 cup powdered sugar
2 tablespoons lemon juice
dash of salt

Mix powdered sugar,
lemon juice, and salt.
Stir until sugar is all
dissolved. Add a little
water if necessary to make
sauce of thin consistency.

-OR-

"Lemon Sauce"

In a large sauce pan, stir all of this;
1/2 cup white sugar
1 Tablespoon cornstarch
1/8 tsp. salt
1/4 tsp. nutmeg

Pour in;
1 cup boiling water,
simmer over low heat
until thick, stirring a bit.

Remove from heat, stir in;
1 Tablespoon butter
1 tsp. grated lemon zest
the juice from 1 lemon.

Serve over Christmas pudding.

One bite of Christmas Carrot Pudding and I am totally
taken back to my childhood Christmas'. Oh my, those
wonderful flavors say to my heart...grandma's house...
mama's house... and I can smell all those same smells again.

The flavors stay in my mouth for a good long time, it's so Heavenly!
You have got to make this, it's not that hard and you will love it, I promise!