Gingerbread at Moonglow Read online

  “Clive told me you had taken a walk in this direction,” Mist said. “But the gallery is closed today, isn’t it?”

  Michael nodded. “Yes, but I needed to pick something up – something I ordered from him.”

  “You’ve only been here for a few days,” Mist said. “When did you have time?”

  “You’ve heard of phone calls and emails, haven’t you?” Michael smiled, and guided Mist across the street to a wrought iron bench in the park. He brushed snow off the seat, and they both sat down. “I spoke with him a few weeks ago. I wanted to give you something for Christmas and knew he was the perfect person to call.”

  Mist tilted her head. A few snowflakes fell on one cheek, and Michael gently brushed them off. “I must say you have me curious now,” she said.

  Michael reached in his jacket pocket and pulled out a silver chain. A charm dangled from the end, catching its own snowflakes.

  “Oh!” Mist exclaimed. “It’s beautiful!” She reached for the intricate pendant, a miniature of the sign that hung above the café. A perfect example of Clive’s handiwork, the scripted word “Moonglow” was accentuated with a tiny Yogo sapphire.

  “I couldn’t decide what image to have him make at first,” Michael said. “But with all the talk of ‘home’ this Christmas, I knew I’d made the right choice. The café is your home, Mist. It’s where people gather, where you are able to touch people’s lives.” Unclasping the chain, he reached inside the hood of Mist’s cape and fastened it securely around her neck. “There, it’s perfect,” he said.

  “It’s more than perfect. Thank you,” Mist said. “And where is home for you, Michael? What’s this talk about applying to other universities?”

  “I may be ready for a change,” Michael said. “So I thought I’d look into different opportunities.”

  “Such as?”

  “Cambridge has an opening, for one,” Michael said.

  “Oh,” Mist said. “Well, it’s an excellent school. I understand wanting to look into it.”

  “There’s also an opportunity at Pepperdine, in California.”

  “Opposite side of the country,” Mist said. “Quite a difference. Anywhere else?”

  Michael nodded. “Rutgers is another possibility.”

  “It sounds like east coast versus west coast,” Mist noted.

  “It almost is,” Michael said.

  “Almost?”

  “Nigel says there’s another opening at the University of Montana, aside from the one he is taking. I may look into it.”

  “Well, it’s always good to have options,” Mist said. She fought back a smile, and pushed her hands deeper into the muff as a gust of wind blew through the town park.

  “Let’s walk back,” Michael suggested. “The wind’s picking up, and it’s already cold.” He pulled Mist’s cape tighter around her, to keep her warm. “And … I do need to get going.”

  “I know you do,” Mist said, standing up. “Let’s go.”

  “Wait,” Michael said, “I’m forgetting something.” Gently, he lifted Mist’s face toward his and kissed her. “There. Now we can go.”

  The short walk back to the hotel took only a few minutes, and seemed even shorter. After multiple exchanges of gratitude and good wishes for safe travel, Michael left. Mist and Betty stood by the Christmas tree together, watching the snow fall outside on the empty street.

  “What a wonderful Christmas,” Betty said. “Special.” She reached out and touched the silver wreath ornament Clive had given her.

  “Yes,” Mist said, her fingers touching the delicate charm near her neckline. “It was special. But then, they’re all special, in different ways.”

  Mist took Betty’s hand.

  “I can see that,” Betty mused. “Last year was special, too, and so was the year before. I suppose you’re right.”

  “Of course I’m right.” Mist laughed. “If you’re still not sure, just wait until next year.”

  Betty’s Cookie Exchange Recipes

  Glazed Cinnamon Nuts - Family Recipe

  Gingerbread Cookies - Kim Davis

  Cherry Pecan Holiday Cookies - Vera Kenyon

  Gingerbread-Eggnog Trifle - Kim Davis

  Homemade Eggnog - Kim Davis

  Cocoa Kisses – Peggy McAloon

  Lois Tallman’s Ginger Snaps – Deb Kenyon Thom

  Santa's Whiskers Cookies – Nettie Moore

  Angel Crisp Cookies – Peggy McAloon

  Kourabiedes – Elizabeth Christy

  Kitchen Sink Cookies - Cynthia Blain

  Ginger Orange Cookies - Cynthia Blain

  Christmas Swirl Fudge - Lenda Burns

  Grandma's Kringles - Mary Brockhoff

  Vegan Sugar Cookies - Megan Rivers

  Mint Chocolate Macarons - Lisa Maliga

  Chocolate Mint Ganache Filling - Lisa Maliga

  Easy Cookies - Shelia Hall

  Khrustyky - Cynthia Blain

  Peanut Brittle – Olivine Kenyon

  Swedish Coconut Cookies – Nettie Moore

  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.

  Gingerbread Cookies (Submitted by Kim Davis, from her blog, Cinnamon and Sugar and a Little Bit of Murder)

  Ingredients:

  8 ounces (2 sticks) unsalted butter, softened to room temperature

  1 cup granulated sugar

  2 large eggs

  1/2 cup molasses

  4 cups all-purpose flour

  2 tablespoons cocoa powder

  1 teaspoon salt

  2 tablespoons ground ginger

  1 tablespoon ground cinnamon

  2 teaspoons cloves

  1/2 teaspoon cayenne powder

  1 teaspoon baking soda

  Directions:

  In a standing mixer beat butter and sugar together at medium speed until fluffy. Add the eggs, one at a time, and beat until thoroughly combined, then mix in molasses.

  In a separate bowl, whisk together the flour, cocoa, salt, spices and baking soda, then slowly add to butter mixture, mixing on low speed until well combined.

  Divide the dough into two portions and wrap well with plastic wrap. Refrigerate at least 8 hours or overnight.

  On a lightly floured surface, roll the dough out 1/4 inch thick and cut out shapes using your favorite cookie cutters. Place on parchment lined baking sheets and bake at 350 degrees for 10 – 12 minutes or until lightly browned, rotating baking sheet half way through. Cool cookies on baking sheet for five minutes then finish cooling on a wire rack. Frost with your favorite icing and/or sprinkles.

  Cherry Pecan Holiday Cookies (Submitted by Vera Kenyon)

  Ingredients:

  1/2 cup butter

  1/2 cup margarine

  1 cup powdered sugar

  1 egg

  1 teaspoon vanilla

  2 1/4 cups flour

  1 cup chopped pecans

  4 or 6 ounces each: red and green candied cherries, chopped into four pieces (cutting with kitchen scissors works well)

  Directions:

  Using an electric mixer, cream butter, margarine, sugar, egg, and vanilla at medium speed until light and fluffy. At low speed, add flour. Stir in chopped pecans.

  Divide dough in half; add red chopped cherries to one half, green cherries to the other half. Shape each half into a 2-inch-diameter log. Wrap in waxed paper and chill for 4 hours or overnight.

  Preheat oven to 350 degrees. Cut logs into 1/4-inch slices; place 2 inches apart on ungreased cookie sheets. Bake for
8-10 minutes, until light golden brown.

  Makes 4 1/2 dozen cookies. The cookies freeze well, so they are great to make ahead.

  Gingerbread-Eggnog Trifle (Submitted by Kim Davis, from her blog, Cinnamon and Sugar and a Little Bit of Murder)

  Ingredients:

  1 (14.5 ounce) box gingerbread cake mix baked according to the package directions*

  1 (5.1 ounce) box instant vanilla pudding mix

  3 cups eggnog (store bought and low-fat version is fine) *Or use Homemade Eggnog recipe

  1 tablespoon bourbon (optional)

  2 (8 ounce) containers Cool Whip

  Mini gingersnaps or gingerbread boy cookies for garnish (optional)

  Directions:

  Bake the cake mix according to package instructions. Cool completely before assembling the trifle.

  Add pudding mix to a large bowl and whisk in the eggnog and bourbon if using. Whisk for 2 minutes until the mix is thoroughly smooth. Chill for at least 30 minutes, or can be made up to 1 day in advance.

  Once the cake is cool, crumble half the gingerbread into the bottom of a trifle or glass bowl.**

  Spread half the pudding mixture over the cake, then spread 1 container of Cool Whip over the pudding.

  Repeat the layers with the remaining ingredients.

  Chill at least 6 hours or overnight.

  Garnish with mini gingersnap or gingerbread boy cookies as desired.

  Tips:

  *If you can't find a gingerbread cake mix, you can substitute a spice cake mix. Add 2 teaspoons ground ginger and replace 2 tablespoons of the vegetable oil called for in the mix with 2 tablespoons molasses. Bake as directed on package.

  **You can also make individual servings using wine goblets or cocktail glasses.

  Homemade Eggnog (Submitted by Kim Davis, from her blog, Cinnamon and Sugar and a Little Bit of Murder)

  Ingredients:

  3 cups whole or 2% milk (if you want to be extra decadent, use half and half)

  4 eggs

  1/2 cup granulated sugar

  3/4 teaspoon vanilla

  Pinch of salt

  Dash of fresh grated nutmeg

  Directions:

  In a heavy saucepan, whisk the eggs, sugar, vanilla, salt and nutmeg together. Set aside.

  In a microwave safe bowl, heat the milk in the microwave until hot. Don’t boil. I use my ‘beverage’ button for this step.

  Once the milk is hot, slowly add it to the egg mixture continually whisking to keep the eggs from overheating.

  Place saucepan over medium-low heat on the stovetop and, whisking constantly, heat the mixture to 160 degrees (F). If you don’t have a thermometer, the mixture should coat the back of a spoon, but for safety, use a thermometer.

  Remove eggnog from heat and pour through a strainer.

  Completely chill the eggnog before using.

  Cocoa Kisses (Submitted by Peggy McAloon)

  Ingredients:

  3 egg whites

  1 cup sugar

  1/8 teaspoon salt

  1 teaspoon vanilla

  3 tablespoons cocoa

  3/4 cup chopped nuts

  Directions:

  Beat egg whites to soft moist peaks; gradually beat in sugar and salt. Continue beating until mixture is thick and glossy; egg whites will stand in peaks.

  Fold in vanilla, cocoa, and nuts.

  Drop from a teaspoon onto buttered cookie sheet.

  Bake in preheated very slow oven (250 degrees) for about 30 minutes or until kisses are partly dry and retain their shapes. Remove from pan while hot.

  Lois Tallman’s Ginger Snaps (Submitted by Deb Kenyon Thom)

  Ingredients:

  2 eggs

  2 cups sugar

  1 cup lard, melted

  1 cup sorghum (or molasses)

  1 teaspoon salt

  1 tablespoon baking soda

  1 tablespoon vinegar

  2 tablespoons ground ginger

  4 cups flour (plus more, if needed)

  Directions:

  Beat eggs, then add sugar, and beat again.

  Dissolve soda in vinegar and add to mixture. Add sorghum (or molasses) and stir together.

  Add salt and ginger in with flour, and mix together with other ingredients.

  Roll the dough into balls the size of hulled walnuts.

  Bake at 375 degrees for 10-12 minutes.

  *More flour may be needed to make the dough sufficiently stiff.

  Santa's Whiskers Cookies (Submitted by Nettie Moore of Moore or Less Cooking Blog)

  Prep time: 20 mins

  Cook time: 10 mins

  Total time: 30 mins

  Makes: 5 dozen

  Delicious shortbread cookies filled with cherries, wrapped in toasted coconut

  Ingredients:

  3/4 cup butter, softened

  3/4 cups sugar

  1 tablespoon milk

  1 teaspoon vanilla

  2 cups all-purpose flour

  3/4 cup maraschino cherries, drained and finely chopped

  1/3 cup finely chopped pecans

  3/4 cup coconut

  Directions:

  In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.

  Add sugar and beat until combined. Keep scraping sides of bowl.

  Beat in milk and vanilla until combined.

  Beat in flour on low, as long as you can.

  Stir in the remaining flour.

  Stir in cherries and pecans.

  Shape dough into two 8 inch long rolls and roll in the coconut.

  Wrap in plastic wrap and place in the refrigerator for 2-24 hours.

  Cut into 1/4 inch thick slices and place 1 inch apart on to an ungreased cookie sheet.

  Bake at 375 degrees for 10 to 12 minutes, until the edges are golden brown.

  Transfer cookies to a wire rack to cool completely.

  Angel Crisp Cookies (Submitted by Peggy McAloon)

  Ingredients:

  1/2 cup white sugar

  1/2 cup brown sugar

  1 teaspoon vanilla

  2 cups flour

  1 cup shortening

  1 teaspoon soda

  1 egg

  1/2 teaspoon salt

  Directions:

  Combine all ingredients and roll into balls.

  Dip half of the ball on the top side into cold water and then sugar.

  Place sugar side up on cookie sheet.

  Bake at 375 degrees 9-12 minutes.

  Press down the center with a finger and add candied cherry or colored icing.

  Kourabiedes (Submitted by Elizabeth Christy)

  (Greek butter cakes)

  Ingredients:

  2 1/4 cups flour

  1/2 pound margarine or butter

  3/4 cup confectioners’ sugar

  3/4 tablespoon brandy

  1/4 teaspoon almond extract

  A pinch to 1/4 teaspoon ground cloves

  Directions:

  Cream together butter and sifted sugar for up to 30 minutes.

  Sift flour into mix gradually.

  Add brandy, almond extract, and cloves and mix well.

  Let dough stand in refrigerator for 30 minutes.

  Shape into small diamonds about 2 inches by 1 1/2 inches.

  Place on ungreased cookie sheets.

  Bake at 350 degrees for 20 minutes or until cakes are sandy or light brown.

  Cool and place in tin or plastic container.

  Sift generously with confectioners’ sugar.

  Kitchen Sink Cookies (Submitted by Cynthia Blain)

  Prep: 20 minutes Total: 35 minutes, plus cooling

  These cookies are chewy and rich, sweet and nutty. Dried apricots or dates also work well. For a tropical variation, substitute sweetened shredded coconut for the oats. Keep up to 3 days in an airtight container at room temperature. Makes 24.

  Ingredients:

  2 1/2 cups all-purpose flour (spooned and leveled)

  1 teaspoon
salt

  1 teaspoon baking powder

  1/2 teaspoon baking soda

  1 cup (2 sticks) unsalted butter, room temperature

  1 cup packed light-brown sugar

  1 1/2 teaspoons light corn syrup

  1 tablespoon pure vanilla extract

  2 large eggs

  1 cup semisweet chocolate chunks

  1/2 cup raisins

  1/2 cup chopped pecans

  1/2 cup old-fashioned rolled oats (not quick-cooking)

  Directions:

  Preheat oven to 375 degrees. Line two large baking sheets with parchment paper; set aside.

  In a large bowl, whisk together flour, salt, baking powder, and baking soda; set aside.

  Using an electric mixer, beat together butter, sugar, corn syrup, and vanilla until light and fluffy. Beat in eggs, one at a time, until well incorporated. Gradually beat flour mixture into butter mixture just until combined.