Day 4 - 25 Days of Christmas

Many of us at this time of the year are busy shopping, cutting and decorating our Christmas trees.  But has anyone given it some thought how the Christmas tree came to be? 

I had found a small unknown story about the Christmas tree.  I hope you enjoy it.

LEGEND OF THE CHRISTMAS TREE
    
     "There is a legend that comes down to us from the early days of Christianity in England.  One of those helping to spread Christianity among the Druids was a monk named Wilfred (later Saint Wilfred).

     One day, surrounded by a group of his converts, he struck down a hug oak tree, which, in the Druid religion, was an object of worship.  As it fell to the earth, the oak tree split into four pieces and from its center sprung up a young fir tree.

     Wilfred turned to speak, "This little tree shall be your Holy Tree tonight.  It is the wood of peace, for your houses are built of the fir.  It is the sign of an endless life, for its leaves are evergreen.  See how it points toward the heavens?  Let this be called the tree of the Christ Child.  Gather about it, not in the wilderness, but in your homes.  There it will be surrounded with loving gifts and rites of kindness."

     To this day, that is why the fir tree is one of our loveliest symbols of Christmas.

                                                                                                 Author (unknown).

In addition to the Christmas tree, many of us have special Christmas treats we enjoy making, baking for our family, friends and ourselves.  Please let share a few with you.

HOLIDAY PECAN CRUNCH

2 cups all-purpose flour
1 cup packed light brown sugar
1 cup butter or margarine, softened
1 egg
1 tsp. vanilla extract
1 pkg. semi-sweet chocolate pieces, 6 oz.
1 1/2 cup pecans, toasted and chopped

Into large bowl, measure first five (5) ingredients.  With hand, knead dough until well blended and it holds together.  Preheat oven to 350 Degrees (F).  Pat dough evenly into 15 1/2" x 10 1/2" jelly-roll pan.  Bake 25 minutes.  In small saucepan over low heat, melt chocolate, stirring frequently, set aside.  Remove pan from oven; pour chocolate over baked layer; with spatula, evenly spread over; sprinkle with pecans.  Cool on wire rack.  When cool, cut lengthwise into 6 strips, cut each strip crosswire into 12 pieces.  Store in tightly-covered container, use up within one (1) week.

PEANUT BRITTLE

1 3/4 cups shelled roasted peanuts
1/8 teaspoon salt
2 cups sugar
1 teaspon butter

Rub hulls from nuts; arrange on a buttered, shallow pan.  Add salt to sugar, and heat in skillet until melted and caramelized, stirring constantly.  Add butter; spoon mixture over peanuts, spreading to distribute syrup evenly.  Let stand until cold.  Break up.  Makes 1 1/4 pounds.