The Christmas Cradle

by Charlotte Hubbard

  Naomi giggled, grabbing Miriam’s hand. “This gal says we’re gonna rebuild—but she’s out of the bakin’ business. I sure can’t manage a restaurant all by myself. Without you and Savilla cookin’, there’s no point in goin’ forward with a new building.”

  Glancing at Lena and his wide-eyed sister, Josiah asked the question that burned in his mind. “How’s this going to happen? We don’t believe in Santa Claus—”

  “No, but English folks sometimes deliver gifts, and in this case it’s Bob Oliveri’s insurance money,” Miriam clarified. Her smile rivaled the way snow glistened in sunshine. “Rebecca’s dat owned the Sweet Seasons building—bought it back when Hiram was tryin’ to finagle it away from me.”

  “But we can leave him out of the picture now,” Ben repeated with a smile. “Bishop Tom’s also promised us help from our district’s Amish Aid fund. Here’s your chance to have whatever sort of appliances ya want, and whatever size café will work for ya. After the way folks had to wait in line last time, I think ya should expand, Josiah.”

  Grabbing Lena’s hand, Josiah gaped at the others around the table. “So we could serve our suppers every night?”

  Naomi’s eyebrows rose. “I don’t think we can muster up enough help to serve three meals every day—but it wouldn’t hurt my feelings if we didn’t get up in the middle of the night to cook breakfast. Miriam’s the early bird, not me.”

  “Most of the single fellas who’ve been eatin’ breakfast are married now—or gettin’ that way—so they could eat their eggs at home,” Miriam pointed out. “Why not go with lunch and supper?”

  “I think you’d draw a good crowd even on weeknights,” Rebecca said earnestly. “The only other option around here is carryout pizza. When word gets out that you’re serving supper, folks will make the drive to eat your great food—and I’ll help you get the word out, of course.”

  Josiah’s pulse was pounding so hard, he could barely think. “So we could be more like a grill—without a bar, of course,” he added quickly. “To save on serving help, maybe we should only have buffet tables. We could give the place a little different look—”

  “Anything ya want,” Naomi said with a nod. “As long as we’ve got dependable gas stoves and plenty of storage and counter space, I’ll be happy. You can give the place a new name, even,” she added gleefully. “We want you and Savilla and Lena to be so tickled and busy that you’ll never leave us.”

  Josiah stared at the cookie crumbs on the tabletop. Not long ago Ben had insisted on a written business agreement and now Naomi was giving them complete control of the dining room. Lena returned his dumbfounded gaze. “Ten minutes ago we didn’t think we could support our family with our cooking again and now you’re telling me—”

  “With God—and Miriam and Naomi helpin’ Him—all things are possible,” Ben said happily. “That’s how it works in our town, Josiah. And if ya say jah, Willow Ridge will be your town, too.”

  When Lena and Savilla grabbed his hands, Josiah got caught up in their merriment. “Jah!” he exclaimed. “We’ll do it! If Miriam and Naomi are for us, who can be against us?”

  “I like what I’m hearin’.” Ben reached across the table to shake their hands. “Congratulations, you three. This is just the beginning—a fresh start for our families and for Willow Ridge, too.”

  On New Year’s Eve, the night sky was a velvet canopy accented with diamond stars. As Ben gazed around the peaceful panorama of snowy hillsides gleaming in the moonlight, dotted with lamplit windows in the homes of folks he knew and loved, he gave thanks to God. Yesterday all evidence of the fire had been cleared away and the foundation for his new smithy had been poured. The Brennemans had finalized the floor plan for Willow Ridge Quilts and the Grill N Skillet Café, nearly doubling the Schrocks’ display area and the restaurant’s dining space. Everyone in town was ecstatic to hear that these places would soon be back in business—and they all planned to attend Josiah and Lena’s wedding tomorrow.

  Ben set aside his thoughts of other folks, however, as he flipped a switch outside his barn door. Tomorrow was also his and Miriam’s first anniversary, and he didn’t want other festivities to overshadow his commemoration of the most important day of his life. He stepped inside the house, smiling at the sight that greeted him. Miriam wore her coat and bonnet, as he’d asked her to. She was rocking a bundled-up Bethlehem in the cradle he’d made as she sang “O Little Town of Bethlehem” in her clear, sweet voice. She smiled at him, her face alight with love.

  “Sorry I interrupted your singin’, honey-girl,” Ben murmured.

  “Oh, there’s more where that came from,” she replied pertly. “Your daughter and I are wonderin’ about this surprise you’ve got for us. We love your dat’s surprises, don’t we, honey-bug?” she said as she kissed the baby’s face.

  When Bethlehem patted her mother’s cheeks with her tiny hands, Ben’s heart overflowed. What a blessing it was to behold mother and child, a dream come true since he’d dared to pray for it last year at this time. “Come on out,” he said in a voice tight with emotion. “It’s a beautiful evening. I—I hope ya won’t be disappointed by this anniversary gift I—”

  “And when have ya ever disappointed me, Ben?” Miriam insisted. Lifting the bundled baby to her shoulder, she preceded him out the back door, humming the carol she’d been singing.

  Her voice soothed him, healing the emotional wounds of the past week as nothing else could. Ben steered Miriam toward the barn and then stopped about ten feet from the door. “Look up,” he whispered.

  Miriam sucked in her breath. “Oh—it’s the star from the pageant! Shinin’ just for us.” She continued gazing upward, sighing happily. “Isn’t that just the prettiest sight? Doesn’t matter that it’s a balloon with gold glitter, it’s the true meaning that counts.”

  Ben heard joy in her voice and felt grateful that his wife could be so pleased with such a small gift. “We missed out on the pageant last week so I asked Rebecca to leave us the spotlight and the star—” He paused, hoping his words came out right. “I wanted to tell ya that your love makes me feel all peaceful and sparkly, like that star, Miriam. You’re the bright spot in my life and I love ya, honey-girl. Happy anniversary tomorrow.”

  “Aw, Bennie, and what would I do without you?” she whispered with a hitch in her voice. “I love ya right back. Fer gut and forever.”

  When she tipped her head, Ben kissed her for a glorious long while. With Josiah and Lena living with them, he’d missed some opportunities to show his affection as freely as he’d liked to. He would truly be celebrating the kids’ wedding day—and their move to their own home—tomorrow.

  He stood gazing upward with his wife, basking in the glow of this special moment. They had so many reasons to be happy and hopeful in the New Year. Ben felt as though they were standing on the threshold of a new dream, and for that, too, he was grateful to God.

  “It’s like Vernon said in his sermon when he and Tom baptized Josiah and Lena on Sunday,” he murmured. “Wise men still follow His star.”

  Miriam leaned into him, her arm around his waist. “I’ll be followin’ you, too, Bennie-bug,” she said with a contented sigh. “We can’t always see very far down the road ahead, but as long as you’re by my side, we’ll be where we’re meant to be—children in God’s big, blessed family. And that’s all I need to know.”

  What’s Cookin’ at the Sweet Seasons Bakery Café?

  I love to cook as much as Miriam does, and I love to share recipes for the food that’s served in my stories! The cold, snowy holidays inspire us to make special treats and dishes, and I’ve included some favorite quick breads and cookies Lena bakes in THE CHRISTMAS CRADLE. Some of these recipes come from Amish and Mennonite sources, and some have been longtime favorites in my family.

  I’ve also posted these recipes on my website, www.CharlotteHubbard.com. If you don’t see the recipe you want, please email me via my website to request it—you can ask for bookmarks, too, and you can sign up
for my newsletter at the bottom of my home page.

  Want more how-to about roasting whole hogs and the type of grilling Josiah does in this story? You’ll find great tips at www.porkbeinspired.com or in other books dedicated to grilling. The details of preparing the cookers, rubs, etc. take up more room than I can spare here!

  ~Charlotte

  Fruit and Nut Angel Biscuits

  I recall seeing these high, rounded yeast biscuits called “angel buns” years ago, and I took the liberty of adding some sunflower seeds and golden raisins just for fun. If you prefer a fluffy light biscuit without the chewies and crunchies, simply omit them. These are great for any meal of the day, with anything you’re serving—and they freeze well, too.

  1 T. yeast

  ¼ cup warm water

  ½ cup butter, softened

  3 T. sugar

  1 cup buttermilk

  ½ tsp. baking soda

  2¾ cups flour

  1 tsp. salt

  1½ tsp. baking powder

  cup sunflower seed kernels

  cup golden raisins or dried cranberries

  Preheat the oven to 400° and spray a large cookie sheet or jelly roll pan with nonstick coating.

  Dissolve the yeast in water that feels warm but not hot. Cream the butter and sugar, and mix in the buttermilk, baking soda, and the yeast mixture. Stir in the flour, salt, and baking powder until the dry ingredients are incorporated, to make a sticky, elastic dough. Stir in the sunflower seeds and fruit. On a lightly floured surface, roll the dough about 1 inch thick and cut with a biscuit cutter or a drinking glass. No rising time is required. Bake 12–15 minutes until the tops start to brown (don’t overbake!) Transfer to a rack or serve immediately. Makes 12–20 biscuits, depending on the size of your cutter.

  Kitchen Hint: Instead of buttermilk, I’ve used ¾ cup of milk with ¼ cup of plain yogurt stirred in. Works great.

  Chocolate Apple Bread

  Here’s a quick bread that satisfies your craving for chocolate and features the extra chewiness of apple and walnut pieces. It makes a great breakfast bread, and you can warm it in the microwave—or spread it with cream cheese and your favorite jam to make a sandwich!

  ½ cup butter, softened

  1 cup sugar

  2 eggs

  1 tsp. vanilla extract

  2 T. plain yogurt

  2 cups flour

  ¼ cup cocoa powder

  ½ tsp. each of salt, baking powder, and baking soda

  ½ tsp. nutmeg

  1 cup coarsely chopped apples

  ½ cup chopped walnuts, divided

  1 cup chocolate chips

  Topping

  2 tsp. sugar

  1 tsp. cinnamon

  ¼ cup finely chopped walnuts

  Preheat the oven to 350°. Spray or grease a 9” x 5” bread pan.

  In a large mixing bowl, cream the butter and sugar, then add the eggs, vanilla extract, and the yogurt and mix well. Gradually mix in the flour, cocoa powder, and remaining dry ingredients. Stir in the apples, the ½ cup of walnuts, and chocolate chips. Spread the batter in the prepared pan. Mix the topping ingredients and sprinkle over the batter. Bake for 50–60 minutes, or until a toothpick stuck in the center comes out clean. Cool in the pan for 15 minutes and finish cooling the bread on a rack. Best if wrapped and served the following day. Freezes well.

  Kitchen Hint: For a festive touch, make a frosting of 1 cup powdered sugar, ½ tsp. almond extract, and 2 T. milk (or enough to make a thin drizzle). Drizzle over top of cooled bread.

  Apricot Banana Bread

  Here’s a moist twist on banana bread, with chunks of sweet dried apricot and the added nutrition of bran (but no one will accuse you of serving health food!) Like a lot of quick breads, this one tastes richer after it’s been wrapped and stored for a day. I like to make breads like this ahead of the holidays and freeze them so I have special treats to serve visiting family and friends.

  cup softened butter or margarine

  cup sugar

  2 eggs

  1 cup mashed ripe bananas (2–3 medium)

  ¼ cup buttermilk or plain yogurt

  1¼ cups flour

  1 tsp. baking powder

  ½ tsp. each baking soda and salt

  1 cup 100% bran cereal (buds, not flakes)

  ¾ cup chopped dried apricots

  ½ cup chopped walnuts

  Preheat oven to 350°. Spray or grease a 9” x 5” bread pan.

  In a large mixing bowl, cream the butter or margarine and sugar. Blend in the eggs, and then the mashed bananas and buttermilk or yogurt. Combine the flour, baking powder, baking soda, and salt and gradually mix into the batter. Stir in the bran, apricots, and walnuts. Pour into the prepared pan and bake for 55–60 minutes or until a toothpick stuck in the center comes out clean. Cool 10 minutes before removing from the pan to a wire rack. Freezes well.

  Kitchen Hint: You can make this (or any quick bread recipe) as muffins! Simply spoon the dough into a sprayed muffin pan, each cup about full, and bake for about 15 minutes or until muffins spring back when touched in the center.

  Tutti Frutti Banana Bread

  Here’s a special quick bread loaded with colorful fruits, nuts, and chips. It’s great for giving to friends or for enjoying on Christmas morning.

  ½ cup butter or margarine, softened

  1 cup sugar

  2 eggs

  1 tsp. vanilla extract

  2 cups flour

  1 tsp. baking soda

  1 cup mashed ripe bananas (2–3 medium)

  1 11-oz. can mandarin oranges, drained

  1 cup flaked coconut

  1 cup mini chocolate chips

  cup coarsely chopped pecans

  ½ cup chopped maraschino cherries

  ½ cup chopped dates

  Preheat oven to 350°. Grease/spray two 8” x 4” loaf pans. Cream the butter and sugar, then beat in the eggs and vanilla. Combine the flour and baking soda and mix into the creamed mixture alternately with the bananas. Stir in the remaining ingredients.

  Pour into the prepared pans and bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from the pans to a wire rack to cool completely. Freezes well.

  Kitchen Hint: I often bake this batter in mini bread loaves or muffin tins (adjust the baking time: about 12–15 minutes for muffins, about 20–25 minutes for mini loaves)—and I usually double the recipe so I can use the entire box of dates and jar of cherries.

  Stained Glass Cookies

  This slice-and-bake cookie is so easy and so colorful, it’s a must-add to your Christmas cookie trays!

  2 cups butter, softened

  2 cups powdered sugar

  2 eggs

  2 tsp. vanilla

  4 cups flour

  ½ tsp. baking powder

  ½ tsp. salt

  3 cups gumdrops, cut into small pieces

  ½ cup colored decorating sugars (or more, as needed)

  In a large mixing bowl, combine the butter and powdered sugar until creamy. Beat in the eggs and vanilla, then add the flour, baking powder, and salt and mix until blended. Stir in the gumdrops. Divide the dough into quarters. On a lightly floured surface, roll each quarter into an 8-inch log.

  Sprinkle 2 T. of the colored sugar on a sheet of waxed paper. Roll one of the logs in the sugar until the outside is coated, and then wrap the log in the waxed paper. Repeat with the remaining dough logs and chill until firm (at least 8 hours, or up to 3 days).

  Heat the oven to 350°. Cover cookie sheets with parchment paper. Carefully cut each log into ¼-inch slices with a sharp knife. Place slices 1 inch apart on the baking sheets (put most colorful side up!) and bake until set but not browned, about 8–10 minutes. Cool cookies for a minute before moving them to a rack. Makes about 6½ dozen. Freezes well.

  Kitchen Hint: Gumdrops are easier to cut if you spray your knife or scissors with cooking spray. I like to use “fruit slice” gumdrops because of t
heir intense flavor. You can roll each dough log in a different color of decorating sugar to add variety.

  Dark Chocolate Fruitcake Bars

  Not a fan of fruitcake? These bars are so chewy and chocolaty, you’ll forget all those jokes about using fruitcake as a doorstop—and because you frost and decorate them right out of the oven, you can make classy-looking cookies without much fuss.

  1½ cups each whole red and green candied cherries, divided

  64 pecan halves

  2 dark chocolate pudding-in-the-mix cake mixes

  4 eggs

  1 cup oil

  1 cup golden raisins

  1 cup coconut

  1 bag mini chocolate chips

  1 cup coarsely chopped pecans

  2 12-oz. bags of real chocolate chips

  Preheat oven to 350°. Fit foil into two 9” x 13” baking pans to allow a “handle” on each end, and spray the foil with cooking spray. Cut 16 red cherries and 16 green cherries in half, and set these out on wax paper with the pecan halves, either before you mix the dough or while the bars are baking.