It’s such a happy time of caring and sharing and festive lights,, the decorated tree and smells of just baked cookies wafting through the air, the happy faces of the children.
But gifting is not just for this season. Each day a thousand treasures come to us and we are blessed with these gifts throughout the year. Their value is far beyond any material gifts we share with others. These are the gifts given from God---Our life, The earth, the beautiful gifts of nature, our freedom to make choices everyday to give the gifts of love. We receive a smile and it gladdens our heart. Someone speaks a kind word and lifts our mood. A hand is lifted to help and we feel safer. Someone says “God Bless You” and we remember to give thanks. Your spouse makes you a cup of tea and you know you are loved. A clerk in a store is especially nice and helpful and you know there is hope for this world. You see a scene of the nativity and feel the exultation of God’s gift of His Son. You rush home after a busy shopping day and find comfort and rest in your cozy home and you know this is a gift of contentment. So many gifts, our lives are blessed with so many gifts. Lets remember this season and share our abundance of gifts, blessings, love and caring on everyone, as brothers and sisters of this world.
And may we always be able to say “My treasure house is full and all returns to others but still nothing is lost and only more gifts are added. I am truly blessed and cherish all these gifts that God has given me. Now I may offer my gratitude and thankfulness to God and all.”
Gifts of Love
Gifts of sharing
Gifts of caring
Gifts of hope
Gifts of faith
Gifts of blessings and peace
Gifts to give and gifts to keep
Life is a treasure house of gifts Lovelight
Not what we give,
but what we share,
For the gift without
the giver is bare.
–James Russell Lowell
A Gift for you of Pumpkin Cheesecake, I wish I could just send it already made to everyone.
Here’s what you need:
3 eight-ounce packages of cream cheese, at room temperature
2 cups pureed pumpkin
3 eggs
1/4 cup sour cream
1/2 cup honey or maple syrup (or to taste)
2 teaspoons ground cinnamon
1 teaspoon fresh ground nutmeg
1 teaspoon ground cloves
2 teaspoons vanilla extract
pie pan
Crust
2 cups of powdered nuts (we often use almonds)
1/2 stick of butter melted
2 tablespoons of maple syrup
Begin by cooking your pumpkin. You can use any type of winter squash for the recipe. Besides pumpkin I also like acorn squash.
Of course you can use canned pumpkin for this recipe, but there are growing concerns about the chemicals found in canned food, so look for organic canned pumpkin.
To cook your pumpkin, first cut it into several pieces and remove all the loose pulp and seeds. (Save the seeds for roasting!)
Put the pumpkin slices in a large baking dish and cook at 350 for 45 minutes to an hour until a fork easily slides into the pumpkin.
While the pumpkin is cooking you can prepare the optional crust.
Combine the powdered nuts with the melted butter and maple syrup. Mix well and then press the nut mixture into the bottom of a pie pan. Set aside.
After the pumpkin is thoroughly cooked, let it cool until you can easily handle it. Separate the pumpkin meat from the outer peel.
Measure out 2 cups of pumpkin and add it to the rest of the ingredients.
Using a food processor, hand mixer or your own biceps, mix all the ingredients together thoroughly
Pour the pumpkin mixture into the pie pan.
Bake at 350 for an hour. It is done when the top is browned and a fork goes into the middle and comes out clean
Let it cool on the counter for thirty minutes and then chill it in the fridge for four hours before eating
Peace and Joy to All
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