I don't know how long ago the tradition started and I'm really not sure how many other friends and family receive (or received) an amaryllis bulb from my parents but some time, years ago, they began a holiday tradition and sent a bulb, of their choosing, as a holiday gift. When a square box arrived with the words "Open Immediately ~ Live Plant" arrived, we felt that marked the official start of our holiday season. Whether sent or purchased from a local, reputable nursery like Behnke's, giving an amaryllis as a gift can start a tradition and or bring nature's beauty into a home.  I know it's my holiday season.

Kiln Dried Firewood has been "seasoned" by drying in a kiln which makes this firewood bug free & mold free.  It is cleaner and suitable for indoor storage, has a low moisture content allowing the wood to ignite easily, and it produces the highest BTU's of any firewood. Ready to burn the day it is delivered. 

Call today and reserve your firewood (payment required). This is our last truckload for the winter season!
 

Feeling fully entrenched in the holiday spirit, it was only appropriate that we began baking our Christmas cookies.  We have a few die-hard family cookie traditions and then there are a couple new experimental additions each year.  My mother's family is English and my father's family is Norwegian.  We make mince pies for my mother's side, Krumkaker for my father's and chocolate chip cookies just because. 
 

I have also in recent years taken to making my grandmother's Scotch
Shortbread.  It's a classic recipe for a crumbly, buttery and decadent bar.  My grandmother does not cook often anymore, so I enjoy baking her old recipes that are nostalgic for her.  I usually also send her home with a small tin f

or personal consumption.  Scotch Shortbread is an extremely simple recipe that is also great for including children, as it requires getting your hands a little dirty.

Scotch Shortbread

1 Lb. Butter

4C All Purpose Flour

1 C White Sugar

Bring butter to room temperature.  Preheat oven to 325 degrees. Combine all ingredients in a large mixing bowl.  With hands, knead and mix all ingredients together until equally incorporated.  Evenly press into 9x13 baking pan.  Bake for 50 minutes until golden brown.  Let cool about 10 minutes and slice into 1"x2" bars.  With a toothpick, poke three holes in each bar for aesthetics. 
 

There's something essential about using your hands to make the recipe work.  I'm a firm believer that the recipe requires the heat of your hands to incorporate the ingredients smoothly without over-working the flour.  And most children would love an excuse to get grubby baking.
 

I proudly conquered homemade butter this week.  I've been reading over and over that it's so easy to make and have been determined to give it a shot.  And the rumors were true.  All it takes is a carton of full-fat heavy whipping cream and a mixer with a whisk attachment.  The whole process was painless and satisfying.  I can't see why at this point I'd purchase store-bought butter at such outrageous prices ever again.  Especially since you can make large batches and freeze any surplus.
 

Homemade Butter

Pour 1 carton of heavy whipping cream into mixer with whisk attachment in place.  Beat for about ten minutes until cream separates.  Pour contents through a sieve lined with cheesecloth.  Gently squeeze contents of cheesecloth to remove all whey.  Store in plastic wrap in refrigerator.  Whey can be stored and reserved for a variety of other culinary purposes.