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FOURTH SUNDAY OF ADVENT
Sunday, December 22, 2024
INTRODUCTORY HYMN
Missa Rorate Coeli. Listen, here.
Introit: Rejoice in the Lord always; again I say, rejoice! The Lord is near.
- Philippians 4:4-5 (Roman Missal)
Gaudete in Domino semper: iterum dico, gaudete: modestia vestra nota sit omnibus hominibus: Dominus prope est. Nihil solliciti sitis: sed in omni oratione petitiones vestrae innotescant apud Deum.
Ps. Benedixisti, Domine, terram tuam: avertisti captivitatem Iacob.(Graduale Romanum)
THE READING OF THE WORD AND THE LIGHTING OF THE CANDLE
Micah 5:2-5
John 3:16-19
THE CANDLE OF LOVE
Light the Advent candle four
Think of joy forever more
Christ child in a stable born
Gift of love that Christmas morn.
Candle, candle burning bright
Shining in the cold winter night
Candle, candle burning bright
Fill our hearts with Christmas light.
HYMN
O Little Town of Bethlehem
Micah 5:2-5
John 3:16-19
THE CANDLE OF LOVE
Light the Advent candle four
Think of joy forever more
Christ child in a stable born
Gift of love that Christmas morn.
Candle, candle burning bright
Shining in the cold winter night
Candle, candle burning bright
Fill our hearts with Christmas light.
HYMN
O Little Town of Bethlehem
This is the version I grew up listening to.
HAND CRAFTS
WINTER SIMMERING POTPOURRI
2-3 cinnamon Sticks
1 cup dried cranberries or fresh
1 cup cried Orange Slices or you can use the rind or even fresh slices
1 tbsp clove
1 tbsp allspice
3-4 sprigs rosemary
1 tbsp cinnamon chips (optional)
Place water in a pot until about 1/2 of the way full and then add the ingredients.
Bring water to a slight boil and then turn the stove down to low heat.
Continue to simmer for an hour or two, replenishing water as needed.
CHRISTMAS SCENTED SALT DOUGH ORNAMENTS
2 cups plain flour
1 cup salt
1 cup water
2 tsp ground ginger
2 tsp cinnamon
2 tsp ground clove
2 tsp nutmeg
10 drops orange essential oil (optional but it adds to the amazing smell)
1. Mix the flour, salt, spices and the orange essential oil if you are using it.
2. Then, slowly add the water until you have a workable piece of dough. You don’t want it to be gooey and sticky, so I always
start with a little bit less water and add if I need more. The dough should be close to the consistency of play-dough.
3. Roll out the dough and cut out the desired shape that you want for your ornaments. If you are hanging the ornaments, you will need to use a skewer, straw or something to create the hole for your string.
1. Place the ornaments on a baking sheet and put in the oven at the lowest temperature possible. My oven was set to 170 degrees.
2. Bake the scented salt dough ornaments for 1 hour, then, flip them over and bake another hour.
3. Lastly, remove them from the oven and allow to cool. Then, be creative because you can leave them plain, paint them, create a garland, tie them on packages or simply use as ornaments.
RECIPES
1 3/4 cups sugar
1 1/2 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 cup oil (extra-virgin olive oil, canola, vegetable, coconut, or blood orange evoo)
1 cup fresh orange juice
3 eggs
1 cup sour cream
1 - 2 teaspoons orange zest
Orange Cream Cheese Frosting:
1 cup butter softened
1 - 8- ounce pkg. cream cheese softened
4 cups powdered sugar
2 Tablespoons fresh orange juice
Preheat oven to 350 degrees.
In a large mixing bowl, stir flour, sugar, baking soda, baking powder, and salt.
In another mixing bowl, cream oil, orange juice, eggs, sour cream, and orange zest until completely mixed.
Fold in dry ingredients, mixing only until combined.
Pour into greased (3) 8-inch or (2) 9-inch cake pans.
Bake for 19-21 minutes, depending on the size of pan used. To test if the cakes are done, insert a toothpick in the center of the cake. If it comes out clean, the cakes are done. Let cool for 15 minutes before removing from pans.
To make frosting:
In a large mixing bowl, cream together butter and cream cheese for 4 minutes until light and fluffy. Scrape down sides of the bowl halfway through mixing. Stir in powdered sugar, orange zest, and orange juice.
Once cakes are cooled, frost with orange cream cheese frosting
OLD FASHIONED EGG NOG
12 medium egg yolk
1.5 cups white granulated sugar
4 cups full fat milk
2 cups heavy cream
one teaspoon ground nutmeg, or adjust to taste,
one teaspoon good quality vanilla extract
Equipment Needed
blender
large bowl
whisk
Place the egg yolks and white sugar into the blender. Blend for about 2 minutes or until the mix thickens up. Pour the yolk-sugar mix into a large bowl, whisk in milk and cream. Continue mixing until the sugar has completely dissolved. Sprinkle in the nutmeg and pour in the vanilla, mix until well incorporated. Taste and adjust nutmeg if desired.
Chill until ready to serve. Sprinkle ground cinnamon over each cup before serving.
NOTES
1. The recipe calls for raw eggs. Consume at your own risk.
2. Whole fat milk and heavy cream yield thicker and better tasting eggnog.
3. For alcoholic version add a cup of good quality brandy or rum after nutmeg and vanilla has been added. Whisk again until
brandy/rum is well incorporated into the eggnog.
WINTER SIMMERING POTPOURRI
2-3 cinnamon Sticks
1 cup dried cranberries or fresh
1 cup cried Orange Slices or you can use the rind or even fresh slices
1 tbsp clove
1 tbsp allspice
3-4 sprigs rosemary
1 tbsp cinnamon chips (optional)
Place water in a pot until about 1/2 of the way full and then add the ingredients.
Bring water to a slight boil and then turn the stove down to low heat.
Continue to simmer for an hour or two, replenishing water as needed.
2 cups plain flour
1 cup salt
1 cup water
2 tsp ground ginger
2 tsp cinnamon
2 tsp ground clove
2 tsp nutmeg
10 drops orange essential oil (optional but it adds to the amazing smell)
1. Mix the flour, salt, spices and the orange essential oil if you are using it.
2. Then, slowly add the water until you have a workable piece of dough. You don’t want it to be gooey and sticky, so I always
start with a little bit less water and add if I need more. The dough should be close to the consistency of play-dough.
3. Roll out the dough and cut out the desired shape that you want for your ornaments. If you are hanging the ornaments, you will need to use a skewer, straw or something to create the hole for your string.
1. Place the ornaments on a baking sheet and put in the oven at the lowest temperature possible. My oven was set to 170 degrees.
2. Bake the scented salt dough ornaments for 1 hour, then, flip them over and bake another hour.
3. Lastly, remove them from the oven and allow to cool. Then, be creative because you can leave them plain, paint them, create a garland, tie them on packages or simply use as ornaments.
RECIPES
As we entered into this holy season on Stir Up Sunday with an orange cake, we continue that theme with a slightly different variation.
ORANGE BIRTHDAY CAKE FOR JESUS
2 1/2 cups flour1 3/4 cups sugar
1 1/2 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 cup oil (extra-virgin olive oil, canola, vegetable, coconut, or blood orange evoo)
1 cup fresh orange juice
3 eggs
1 cup sour cream
1 - 2 teaspoons orange zest
Orange Cream Cheese Frosting:
1 cup butter softened
1 - 8- ounce pkg. cream cheese softened
4 cups powdered sugar
2 Tablespoons fresh orange juice
Preheat oven to 350 degrees.
In a large mixing bowl, stir flour, sugar, baking soda, baking powder, and salt.
In another mixing bowl, cream oil, orange juice, eggs, sour cream, and orange zest until completely mixed.
Fold in dry ingredients, mixing only until combined.
Pour into greased (3) 8-inch or (2) 9-inch cake pans.
Bake for 19-21 minutes, depending on the size of pan used. To test if the cakes are done, insert a toothpick in the center of the cake. If it comes out clean, the cakes are done. Let cool for 15 minutes before removing from pans.
To make frosting:
In a large mixing bowl, cream together butter and cream cheese for 4 minutes until light and fluffy. Scrape down sides of the bowl halfway through mixing. Stir in powdered sugar, orange zest, and orange juice.
Once cakes are cooled, frost with orange cream cheese frosting
OLD FASHIONED EGG NOG
12 medium egg yolk
1.5 cups white granulated sugar
4 cups full fat milk
2 cups heavy cream
one teaspoon ground nutmeg, or adjust to taste,
one teaspoon good quality vanilla extract
Equipment Needed
blender
large bowl
whisk
Place the egg yolks and white sugar into the blender. Blend for about 2 minutes or until the mix thickens up. Pour the yolk-sugar mix into a large bowl, whisk in milk and cream. Continue mixing until the sugar has completely dissolved. Sprinkle in the nutmeg and pour in the vanilla, mix until well incorporated. Taste and adjust nutmeg if desired.
Chill until ready to serve. Sprinkle ground cinnamon over each cup before serving.
NOTES
1. The recipe calls for raw eggs. Consume at your own risk.
2. Whole fat milk and heavy cream yield thicker and better tasting eggnog.
3. For alcoholic version add a cup of good quality brandy or rum after nutmeg and vanilla has been added. Whisk again until
brandy/rum is well incorporated into the eggnog.
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1 comment:
This is a wonderful Series, Thank you again for putting it all together for us.
Blessings on you as you and your family celebrate the birth of Jesus.
Just wanted to let you know that I have a wonderful book from Michael Card called "The Promise - a celebration of Christ's birth". Printed in 1991 that explains some of the ten songs that he has written with thoughts/story behind each one.
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