Come Fly with Me ... Holding Pattern

Month 5 — Norway

Christmas in NORWAY
God Jul (Merry Christmas) 

“That which is loved, is always beautiful”.  Norwegian Proverb 

Christmas customs: 

Advent, or Adventstid, is celebrated beginning four Sundays prior to Christmas day.  On the first Sunday one candle, for Joy, is lit.  On the second Sunday 2 candles are lit, the first one for Joy and the second for Hope; The third Sunday the previous two candles are lit and the third, for Love, is also lit.  On the fourth Sunday of Advent the final candle, for Peace, is lit along with the other three.    Little Christmas Eve, or Lille Julaften, is December 23rd and is celebrated by decorating the tree or making a gingerbread house, or eating risengryngrot which is a hot rice pudding served with cinnamon, sugar and butter with an almond hidden in the pudding, and whoever finds it gets a marzipan pig. 

Christmas Eve, or Julaften, in Norway is the “main” event.  Gifts are usually opened after dinner. The gifts are sometimes brought by Santa Clause, called Julenissen in Norway.  Christmas day, or Jul, is usually spent quietly going to church and or visiting relatives or just privately at home. 

Before Christmas the house is decorated with wreaths, angels, gnomes, hearts, stars, and maybe a nativity scene or gingerbread house. With red being the predominant color. 

Nisse are elves living in barns in the countryside who care for the animals.  Sometimes, during Advent, small gifts are given, by the Nisse, on each day leading up to Christmas.  

It is tradition that you leave a bowl of julegrod on the porch for these creatures so they won't get angry and not insure the animal’s health throughout the winter – be sure that there is a generous clump of butter in the center!  

 

A VIKING PRAYER 
May the Gods of Asgard guide your steps towards their gates 
In your journey, may it be safe and filled with light, 
May you find strength from Thor in your darkest hours, 
May you find wisdom from Odin in times of confusion, 
May you find beauty and lasting bonds from Freya and Frey. 
May your web be spun tightly with that which makes you stronger, happy, and wise. 
And may the Gods always look upon you with good grace. 

 

 

Month 4 — South Africa

Fireside Chats with Ruth Stewart, Special guests Belinda McWilliams and Debi Drury of CastleCrafts (from Cape Town, South Africa) 

 

 

South African Melktert (Milk Tart)  (PDF Version Here)

A traditional lip smacking South African tart that is very easy to prepare.

This recipe is a real winner because it is crustless. 

Grandma's Milk Tart - Cooking Up A Storm

Ingredients

    3 tablespoons butter, melted
    1 cup white sugar
    3 large egg yolks 
    1 cup cake flour
    1 teaspoon baking powder
    ¼ teaspoon salt
    1 teaspoon vanilla extract
    4 cups milk
    3 large egg whites 
    1 tablespoon cinnamon sugar 

Instructions 

Step 1
Preheat the oven to 375 degrees F (190 degrees C). Coat a 9 inch deep dish pie plate with vegetable oil cooking spray.

Step 2
In a large bowl, mix together the butter and sugar until smooth. Add the egg yolks and beat until light and fluffy. Sift in the cake flour, baking powder and salt, and stir until well blended. Mix in the vanilla and milk. In a separate bowl, whip the egg whites to stiff peaks using an electric mixer. Fold into the batter. Pour into the prepared pie plate, and sprinkle cinnamon sugar over the top.

Step 3
Bake for 25 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C). Continue to bake for 25 to 30 minutes, or until the center is set when you gently jiggle the pie. Serve hot or cold.

 

Month 3—Germany

October’s ”Come Quarantine With Me” destination is Germany, famous for beautiful scenery along the Rhine River, Oktoberfest, Christkindt markets and The Brothers Grimm Fairy Tales. You may not know that most of our favorite fairy tales started as old German or European folk tales, collected and written down by Jacob and Wilhelm Grimm. Published in 2 volumes in 1812 and 1815, they are responsible for inspiring miniature creations by fairy tale lovers everywhere. Actually, even more than inspiring miniaturists, The Brothers Grimm inspired a king.  Mad King Ludwig of Bavaria built the quintessential fairy tale castle, Neuschwanstein. Not a royal residence anymore, it’s now a very popular tourist attraction.  You might have read that Walt Disney used that castle as his inspiration for the Disneyland castle. 

And, since it’s October, and we are inspired by the fairy tale witches, this month we are celebrating Halloween, German Style.  Halloween is a recent phenomenon in Germany, celebrated only since the 1990’s.  As you might expect, it’s not quite the same as the American version, Witches (or “Hexe” in German), are a HUGE part of the party, along with other spooky characters.  

But, if you’re really into witchy things, you want to be in Germany on April 30th, for Walpurgisnacht.  Walpurgisnacht (in German folklore) is when witches meet on the Brocken mountain and hold revels with the Devil. It is a long tradition and nowadays it is especially celebrated by woman to empower womanhood.

And that, mein freund, brings us to our free “German” Halloween project. 

Our quarantine survival project this month is making and decorating witches hats. We’ve provided the basic hat and mask printies. You just print, cut, paste, and, the fun part, add your own touches.  The instructions are right on the printie page. You can use this YouTube video for inspiration! 

https://youtu.be/BjUV-byB8ls

This link takes you on a short Fairy Tale Tour of Germany.

https://youtu.be/nViB4hTJ_Mk

Since you’re going to be in Germany for Halloween, you might as well take the time to visit the Halloween Haunted House at Burg Frankenstein to see all the costumed Ghosties and Ghoulies. Then trek on down the road to the Eifel District to shop the Mayen Market “Festival of Magic”. 

And, while you’re playing with YouTube, if you love beautiful music and/or unusual videos, look up Animusic and type in Resonant Chamber.  I promise, you won’t be disappointed. 

And finally, to round out your day, here is a recipe to try, courtesy of Committee Member Angelika Oeckl. She promises me that it is delicious but not low calorie!

Oma’s Apfelkuchen (Grandma’s Apple Cake)

TOTAL TIME: Prep: 20 min. Bake: 45 min. + cooling YIELD: 10 servings.

Ingredients

• 5 large egg yolks
• 2 medium tart apples, peeled, cored and halved
• 1 cup plus 2 tablespoons unsalted butter, softened
• 1-1/4 cups sugar
• 2 cups all-purpose flour
• 2 tablespoons cornstarch
• 2 teaspoons cream of tartar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup 2% milk
• Confectioners' sugar

Directions

• 1. Preheat oven to 350°. Let egg yolks stand at room temperature for 30 minutes. Starting 1/2 in. from 1 end, cut apple halves lengthwise into 1/4-in. slices, leaving them attached at the top so they fan out slightly. Set aside.

• 2. Cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. In another bowl, sift flour, cornstarch, cream of tartar, baking powder and salt twice. Gradually beat into creamed mixture. Add milk; mix well (batter will be thick).

• 3. Spread batter into a greased 9-in. spring form pan wrapped in a sheet of heavy-duty foil. Gently press apples, round side up, into batter. Bake until a toothpick inserted in the center comes out with moist crumbs, 45-55 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Remove rim from pan. Dust with confectioners' sugar.

Month 2—Australia

Australia Info, Printie and Recipe:

Australian Ephemera Printie:

Paper Doll Aussie Outfit

 

Month 1

Come Fly With Me!

Until we arrive at our final Portland destination please enjoy our monthly vacation packages. Each package offers an escape to a far away place, maybe a project to enjoy and participate in. We know the crafter in you might be itching to get out.

Our Stewardesses are here to show you the way or at least hitch a ride. Cut them out, give them some clothes and take them along. Show them the sites. Let them cook with you and in this time of quarantine they can be your friends. 

Our recipes are designed to take you to our vacation destinations. We surly hope you enjoy them and give them a try. You can substitute any ingredients you’s like because let’s face it, you're the only one eating it.

Our destination information is to get you prepared and excited to travel again! That’s right, one day in the not so far away distant future we will meet again and be able to have more than paper dolls for physical friends. 

I for one have forgotten what it’s like to dress up…pack luggage…eat in a restaurant…

But my phone voice has gotten better folks, so when I see you I’ll get to upgrade to a microphone! 

No need to choose one package you can enjoy them all in the one time offer! All you need to do if get off your phone, turn on your computer, print out your friends and enjoy the ride! 

A vacation you won’t want to miss!

This is brought to you by the Come Fly With Me Committee supported by NAME. All articles, recipes, projects and friends are a donation by our committee only and is meant to be shared with EVERYONE online! So don’t keep it a secret and enjoy the ride…

Ruth Stewart

Pilot

 

Monthly Travel Scrapbook from Abby Carlson 

Paper Dolls From Angelika Oeckl

Lemon Cream Cheese Bars

Ingredients

•1 serving cooking spray
•2 (8 ounce) packages refrigerated crescent roll dough (such as Pillsbury® Recipe Creations®), divided
•2 each lemons, zested and juiced, divided
•2 (8 ounce) packages cream cheese, softened
•1/2 cup white sugar
•2 tablespoons butter, melted
•3 tablespoons white sugar

Step 1 Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch baking dish with aluminum foil and spray with cooking spray.

Step 2 Press 1 can crescent roll dough into the bottom of the prepared baking dish, stretching to the edges.

Step 3 Mix the zest of 1 1/2 lemons and juice from 2 lemons together in a bowl. Beat cream cheese and 1/2 cup sugar into lemon zest mixture using an electric mixer until smooth and creamy; spread over crescent roll dough layer.

Step 4 Unroll the second can of crescent roll dough and layer over cream cheese mixture, gently stretching dough to the edges. Brush melted butter over crescent roll dough layer. Mix remaining lemon zest and 3 tablespoons sugar together in a bowl; sprinkle over butter.

Step 5 Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes. Lift dessert from baking dish using foil; transfer to a cutting board. Cut into squares, leaving on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.

Printable version of recipe here.

 

 

 

 

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