Christmas at Promise Lodge

by Charlotte Hubbard

  “Do you suppose the folks at the manger had serious doubts, too?” Mattie mused aloud. She took his hands in hers, continuing in a solemn, stirring voice. “What must poor Mary have endured, bearing a child out of wedlock? Did she ever wonder if her boy was really the Son of God, or if she’d been led astray by her youthful imagination?

  “And Joseph—now there was a man who had every reason to doubt whether his beloved’s condition was an act of God,” Mattie continued, shaking her head. “Jah, an angel told him he should go ahead and take Mary for his wife—and there were angels bringing gut tidings of great joy to the shepherds, as well, but they were scared to death by that heavenly proclamation. Even the Wise Men went home by another way after God told them in a dream to steer clear of Herod’s evil intentions,” she added. “If I’d been any of those folks, I’m not sure I would’ve had the faith to believe that all those sensational goings-on were part of God’s plan.”

  Amos nodded, soaking up the words that flowed so freely from her. He might have questioned Monroe Burkholder’s motives, but he would never doubt that Mattie Schwartz was utterly sincere and devoid of deception. It still amazed him that she wanted to be his wife.

  “And even though we have the Bible as God’s Word that He came to earth for us in Jesus, to save us from ourselves, Christmas is still a mystery,” Mattie continued in an awe-filled voice. “Some things we have to take on faith until we can fully understand them—but don’t stop asking your questions, Amos. We depend upon your wisdom to steer us straight, about Monroe Burkholder and everything else we encounter.”

  Amos wrapped his arms around her, swaying gently with the rhythm of the carols that had begun playing in his head. “Ah, but you’re the wise one, Mattie, always seeing through the extraneous details to the heart of the matter,” he murmured. “And for me, you’re the gift of joy—a part of God’s grace I don’t deserve, but for which I’ll be forever grateful. Maybe that’s what I should focus on, instead of wondering if Burkholder’s too gut to be true.”

  Mattie eased away so she could gaze into Amos’s face. She tenderly stroked his cheek. “You are gut, and you are true, Amos,” she said with a sparkle in her dark eyes. “That’s all I need to know. We’ll soon learn what we need to about Monroe—and meanwhile, I feel a great sense of hope and anticipation because a healthy, successful bishop wants to join us.”

  “He might be God’s answer for us, considering how Floyd isn’t fully functional anymore,” Amos admitted. He chuckled, rubbing Mattie’s nose with his. “But right now all I can think of is how badly I want to kiss you—”

  Mattie stood on tiptoe and pressed her lips sweetly to his. “Sometimes you talk too much,” she teased softly. “Merry Christmas, dear Amos. I love you.”

  He pulled her close, savoring the sweetness of another kiss and the dream that had finally come true for him after so many years. Bishops would come and go, but Amos believed with all his heart that Mattie would stand by him forever. What greater gift could he possibly receive than her precious, abiding love?

  “Merry Christmas, sweet Mattie.” Amos closed his eyes as a wondrous sense of completeness filled his soul. When he looked up again, one of the stars beamed brighter and bolder than the rest, beckoning him with its peaceful, powerful rays—just as the star over Bethlehem had led the Wise Men to worship the Christ child.

  Or is this a figment of your wishful Christmas imagination?

  Amos sighed wistfully. Some things were best left unquestioned.

  “You’re right, Mattie,” he murmured. “Christmas is still a mystery—and a miracle. And I’m blessed to be sharing it with you.”

  From the Promise Lodge Kitchen

  Rosetta Bender and the Kuhn sisters love to cook, and as they settle into their lives at Promise Lodge, they’ll be sharing favorite recipes the way you and I do! In this recipe section, you’ll find down-home foods Amish women feed their families, along with some dishes that I’ve concocted in my own kitchen—because you know what? Amish cooking isn’t elaborate. Plain cooks make an astounding number of suppers from whatever’s in their pantry and their freezers. They also use convenience foods like Velveeta, cake mixes, and canned soups to feed their large families for less money and investment of their time.

  These recipes are also posted on my website, www.CharlotteHubbard.com. If you don’t find a recipe you want, please email me via my website to request it—and to let me know how you liked it!

  ~Charlotte

  Beulah’s “Marriage Meat Loaf”

  Amish cooks tend to use fewer spices than I prefer, so I tweaked this recipe by adding the soup and salad dressing mixes. This feeds 10–12 guests, and they repeatedly ask for the recipe.

  1 lb. each lean hamburger, pork sausage,

  turkey breakfast sausage

  1 cup rolled oats, uncooked

  3 eggs

  ¾ cup tomato juice

  1 envelope dry onion soup mix

  1 envelope dry Good Seasons Italian salad

  dressing mix

  Sauce

  3 T. ketchup

  3 T. mustard

  3 T. brown sugar

  In a large bowl, combine all meat loaf ingredients thoroughly. Pack firmly into 2 loaf pans sprayed with non-stick spray OR shape into 2 loaves and place in a large slow cooker, adding ¼ cup water in the bottom of the cooker.

  Mix the sauce ingredients and spread over the meat loaves. Bake the pans at 350° F. for an hour. Bake slow cooker loaves for about 6 hours on low. Remove from pan/cooker and allow to sit on platter for about 5 minutes before slicing.

  Pumpkin Bread

  This is a fall favorite at our house, and it was my mom’s recipe! Moist and flavorful, and it freezes well. You can also make this as muffins or mini loaves by adjusting the time: allow about 15 to 20 minutes for muffins and about 25 to 30 minutes (or until the tops are firm and a toothpick comes out clean) for mini-loaves.

  1 15-oz. can pumpkin puree

  2 cups sugar

  1 cup milk

  4 eggs

  ½ cup softened butter

  4 cups all-purpose flour

  4 tsp. baking powder

  1 tsp. baking soda

  1 tsp. salt

  1 T. cinnamon, or more to taste

  2 cups chopped walnuts or pecans

  Preheat the oven to 350° F. and coat two 9”x 5” loaf pans with non-stick spray. In a large bowl, combine the pumpkin puree, sugar, milk, eggs, and butter with a mixer until well blended. In a smaller bowl, combine the flour, baking powder, baking soda, and spices, then gradually blend these dry ingredients into the pumpkin mixture. Stir in the nuts. Divide the dough between the prepared pans and bake for 55 to 65 minutes, until the centers are set. Cool in the pan about 10 minutes, then remove to a wire rack to cool completely. Freezes well.

  Butterscotch Cashew Bars

  These thick, chewy bars are rich and satisfying. They have a place on my Christmas cookie trays every year!

  Crust

  1½ cups flour

  ¾ cup packed brown sugar

  ½ cup butter, softened

  ¼ tsp. salt

  Filling

  ½ cup light corn syrup

  1 11-oz. pkg. butterscotch chips (2 cups)

  4 T. butter

  2 T. water

  ½ tsp. salt

  3 cups cashew pieces

  Preheat oven to 350° F. Coat a 9” x 13” pan with non-stick spray. Combine crust ingredients with a mixer until you have coarse crumbs. Press firmly into the prepared pan. Bake for 10 minutes.

  Meanwhile combine all filling ingredients except cashews in a microwavable bowl. Microwave on high for 1 to 2 minutes, stir; repeat until smooth and blended (OR melt over low heat in a pan on the stovetop, stirring often). Stir in cashews. Spread filling on the partially baked crust and bake another 10 to 12 minutes or until bubbly and just starting to brown. Cool completely. Cut into 20 squares, and cut each square into 2 triangles.

  Orange Date Bars

 
These moist, dense bars are fabulous. When I can’t find orange cake mix in the store, I substitute lemon cake mix. I’ve also substituted dried cranberries or chopped dried cherries for the dates.

  2 boxes orange cake mix

  2 3.4-oz. boxes instant orange or lemon

  pudding mix

  1 cup vegetable oil

  4 eggs

  1 8-oz. box chopped dates

  1½ cups coarsely chopped pecans

  Glaze

  1½ cups powdered sugar

  1 T. orange juice

  Milk

  Preheat oven to 350° F. and coat a 11” x 17” x 1” pan (or two 9” x 13” pans) with non-stick spray. Blend the cake mixes, pudding mixes, oil, and eggs. Add in the dates until distributed evenly. Spread the batter in the prepared pan(s) and sprinkle with the pecans, pressing them lightly into the dough surface. Bake for 20 to 25 minutes, until center is firm. Cool on a wire rack. Stir the powdered sugar and orange juice together, adding just enough milk (a tablespoon or so) to make a thin glaze. Drizzle the glaze over the bars and allow glaze to set before cutting. Freezes well.

  Bread Pudding

  Here’s a basic bread pudding recipe using any bread you have around (even if it’s stale). As Rosetta did, you can also use leftover rolls or muffins, as long as you measure out 4 cups. You can also substitute other dried fruits, and add nuts to taste.

  2 cups milk

  4 cups bread scraps, in pieces

  ¼ cup butter, melted

  ½ cup sugar

  2 eggs

  Dash of salt

  ½ cup raisins

  2 tsp. or more of cinnamon or nutmeg

  Preheat oven to 350° F. Coat a 1½ quart casserole with non-stick spray. Place bread scraps in a large bowl. Scald the milk (heat just until bubbles form) and pour it over the bread, stirring to blend. Stir in the remaining ingredients and pour mixture into the prepared casserole. Bake 40 to 45 minutes, or until a knife inserted in the center comes out clean. Serve warm. Refrigerate leftovers. Serves 6.

  Cheesy Rice Casserole

  Here’s another dish Amish cooks stir up from ingredients in their pantries. This basic comfort food goes well with just about anything and feeds a crowd! You can use any sort of white/brown/wild rice you prefer.

  ½ cup butter or margarine, divided

  ½ cup chopped onion

  8 cups cooked rice

  1 cup sour cream (or plain Greek yogurt)

  1 can cream of mushroom soup

  2 cups shredded cheddar cheese or Velveeta

  2 cups crushed corn flakes

  Preheat oven to 350° F. Sauté the onion in ¼ cup of the butter. Stir this into the rice with the sour cream, soup, and cheese, then spread the mixture in a 9” x 13” baking dish that’s been coated with non-stick spray. Melt the remaining ¼ cup of butter and stir in the corn flakes, then spread this mixture on top of the rice. Bake for about 45 minutes, until bubbly and hot. Serves 15.

  Pumpkin Cornbread Muffins

  I enjoy just about any sort of cornbread—and to save you from having half a can of pumpkin puree hanging around, I’ve doubled the original recipe. If you only want a dozen muffins, use 1 cup of pumpkin and halve the remaining ingredients!

  1 15-oz. can pumpkin puree (NOT pie mix)

  2 cups milk

  ¾ cup honey

  ½ cup sugar

  4 large eggs

  2½ cups yellow cornmeal

  1½ cups flour

  2 T. baking powder

  1 tsp. baking soda

  1 tsp. salt

  1 T. cinnamon

  ½ tsp. nutmeg

  ½ tsp. ground cloves

  1 stick butter, melted

  Preheat oven to 375° F. and coat two regular-sized 12-cup muffin tins with non-stick spray. In a medium bowl, whisk together the pumpkin puree, milk, honey, sugar, and eggs. In a large bowl, whisk the dry ingredients and spices, and then stir in the pumpkin mixture and the melted butter. Mix until just combined. Spoon batter into the muffin tins and bake about 20 minutes, or until tops are lightly browned and firmly set. Cool in pans for 10 minutes and then remove to a wire rack—or to a basket for your table!

  Kitchen Hint: These are best served warm. To reheat, place desired number of muffins on a microwavable plate, tuck a wet paper towel around them, and microwave for about 30 seconds.

  Chocolate Gravy

  Perfect for parties or any other time you’re in the mood for a decadent treat!

  1½ cups sugar

  4 T. flour

  2½ T. cocoa

  ½ cup water

  1½ cups milk

  A few drops of vanilla (optional)

  Mix sugar, flour, and cocoa in a medium skillet, then stir in the water to blend. Add the milk and cook on medium heat, stirring, until gravy is thick. Stir in the vanilla as you remove the skillet from the heat. Serve over hot buttered biscuits, muffins, etc. Refrigerate leftovers.

  Lemon-Cherry Candy Cane Cookies

  I baked this shaped shortbread cookie for the first time this year, and it will be on my Christmas trays for a long time to come! The lemony dough and chewy dried cherries are an unexpectedly yummy combination, and a squiggle of pink frosting makes them stand out on a cookie platter. Makes about 2½ dozen.

  Dough

  1 cup butter, softened

  1 cup powdered sugar

  1 large egg

  1 T. fresh lemon zest

  1 tsp. vanilla extract

  2½ cups flour

  ¾ cup dried cherries, chopped

  Frosting

  1½ cups powdered sugar

  3 T. cherry or pomegranate juice

  Few drops of liquid red food coloring

  To make the dough, cream butter and powdered sugar until light and fluffy. Add egg, lemon zest, and vanilla, beating until blended. Gradually beat in flour, and then stir in the cherries. Wrap dough in wax paper or plastic wrap and chill at least 2 hours.

  Preheat oven to 350° F. Line cookie sheets with parchment paper. Divide dough into 30 equal sections and roll each section between your hands, into a rope about 5 inches long. Bend the tops to form candy canes and place the canes 2 inches apart on baking sheets. Bake cookies for 10 to 12 minutes, rotating cookie sheets halfway through, or until just starting to brown. Cool on sheets for a couple minutes before transferring cookies to wire racks to cool completely.

  For the frosting, whisk the powdered sugar, juice, and food coloring in a small bowl until smooth. Fill a pastry tube with frosting, and use a plain tip to form frosting stripes or make a zig-zag design. Allow to dry/set completely before storing between sheets of waxed paper. Freezes well.

  Kitchen Hint: You can also spoon the frosting into a sandwich bag and nip off a tiny corner to substitute for the pastry tube.

  Please read on for a sneak preview of a special new Amish romance from Charlotte Hubbard,

  A Mother’s Love,

  coming in hardcover from Kensington Books just in time for Mother’s Day!

  Click here to get your copy.

  Rose Raber looked away so Mamma wouldn’t see the tears filling her eyes. As she sat beside her mother’s bed, Rose prayed as she had every night for the past week. Please, Lord, don’t take her away from me . . . I believe You can heal my mother’s cancer—work a miracle for us—if You will.

  Tonight felt different, though. Mamma had taken to dozing off more, and her mind was wandering. Rose had a feeling that Mamma might drift off at any moment and not come back.

  “Was church today?” Mamma murmured. “I don’t . . . recall that you and Gracie . . . went—”

  “We stayed here with you, Mamma,” Rose reminded her gently. “I didn’t want to leave you by yourself.”

  Her mother let out a long sigh. As she reached for Rose’s hand, Rose grasped it as though it could be a way to hold on to her mother, to keep her here—keep her alive. They didn’t speak for so long, it seemed Mamma had drifted off to sleep again, but then she opened her eyes wide.

  “
Is Gracie . . . all tucked in?” Although Mamma’s voice sounded as fragile as dry, rustling leaves, a purpose lurked behind the question.

  “Jah, she is, but I’ll go check on her,” Rose replied, eager for the chance to leave the room and pull herself together. “Planted some of the garden with me today—all that fresh air—should make her sleep soundly.”

  “Gracie was mighty . . . excited about doing that, too. She asked me again and again . . . how long it would be before the lettuce . . . peas, and radishes shot up.” Mamma chuckled fondly as she recalled the conversation with her granddaughter. Then she gazed at Rose, her eyes fiercely bright in a face framed by the gray kerchief that covered her hairless head. “When you come back, dear, there’s something I . . . need to tell you about.”

  Nodding, Rose carefully squeezed Mamma’s bony hand and strode from the bedroom. Out in the hallway she leaned against the wall, blotting her face with her apron. Her five-year-old daughter was extremely perceptive. Gracie already sensed her mammi was very, very ill, and if she saw how upset Rose had become, there would be no end of painful questions—and Gracie wouldn’t get back to sleep anytime soon.