Christmas 2020: Christ Still Reigns
2020 has included a lot of challenges. Yet it has also included blessings. Mainly, it has pointed to the fact that this world needs a Savior. And His Name is Jesus Christ. Here's an excerpt from one of Stacie's devotionals:
When we know Jesus, we know that, no matter what we're going through, we're going *through* it. We're not staying in it. Most important of all, He is with us as we go through it and gives us everything we need as we do it through His strength. And so we can say with confidence, "I can do all things through Christ who strengthens me" (Phil. 4:13).
Hallelujah! Through Him, we can get through anything and experience comfort and joy. The journey to Bethlehem stands out as a vivid example of God's tremendous, miraculous ways to provide the Way when there seemed to be no way.
As we continue to reflect on this most memorable year, let us reflect His love and light to those dwelling in darkness.
God bless you,Carrie and StacieSisters and Founders of Unite the USA
Featured Bible Verse
National Media Tour for Stacie and Carrie
Christmas Virtual Parade for Heroes
To be included in our next Virtual Parade of Heroes, please e-mail us the hero’s name, picture, and service information December 23 to email@example.com. The virtual parade will then be published sometime in December in an online musical video virtual parade and you will be notified of its publication by e-mail.
We appreciate being able to honor heroes. It means so much to us to have this opportunity to give credit where credit is due!
God bless you,Carrie and Stacie
2020 Christmas Decorations at the White House
Unite the USA's
Featured Veteran of the Month: Robert Howard
How to Bring Christmas to Our Military
Christmas at the White House
Betty Ford’s Double Chocolate Cookies
Ingredients1 cup of butter, softened (see footnote)1 3/4 cups granulated sugar (see footnote)2 eggs2 tsp. vanilla or brandy1 oz. unsweetened baking chocolate, melted1/4 cup sour cream2 cups flour3/4 cup cocoa1/2 tsp. baking soda1/2 tsp. salt (omit if using salted nuts)1/4 tsp. baking powder2 cups white chocolate chips (or butterscotch)1 cup chopped Brazil nuts or almonds
DirectionsPre-heat the oven to 350 degrees Fahrenheit. In a mixer, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, and beat well. Add the brandy or vanilla. Stir in the melted chocolate and the sour cream. (You can melt the chocolate in the microwave, but do this gradually, because baking chocolate can easily scorch. Microwave it one minute, then in 30-second intervals. As soon as the chocolate has lost its solid shape, take it out and stir it until smooth.)
In a separate bowl, combine the dry ingredients. Mix them all together with a fork, and then a spoon. Turn the mixer back on at a low speed, and add the dry ingredients, about a cup at a time. Incorporate everything thoroughly.
Stir in the chocolate chips and the nuts. Drop dough by tablespoonfuls onto cookie sheets. (You can use ungreased cookie sheets, or line them with parchment paper. I prefer parchment because I found the cookies would sometimes stick to the ungreased cookie sheets, but the cookies can dry out a little with parchment, making them more like a biscotti, so for a gooey cookie, bake them at the lower end of the time scale.)
Bake for 12-15 minutes. Twelve minutes is enough for a softer cookie; 15 minutes gives you a firmer cookie. These cookies do not spread on the baking sheet, and because they’re so rich, the smaller size seems just right. Let the cookies rest on the cookie sheet for five minutes before you move them to wire racks or towel paper to finish cooling.
Jackie Kennedy's Beef Stroganoff
2 pounds boneless beef sirloinsalt and ground black pepper, to taste3 tablespoons all-purpose flour4 tablespoons butter, divided2 cups beef broth1/2 cup sour cream3 tablespoons tomato juice or paste1/4 cup grated onionfresh mushrooms, sliced, optional
DirectionsCut beef into strips. Season beef generously with salt and pepper. Cover and let stand 2 hours in cool place.
In large skillet, whisk flour and 3 tablespoons butter over low heat until mixture bubbles and forms a smooth paste. Slowly add beef broth, stirring constantly until mixture thickens. Let boil 2 minutes.
Reduce heat and add sour cream alternately with tomato juice, still whisking. Simmer slightly 1 minute; do not let boil.
In separate skillet, quickly brown beef and onion in remaining 1 tablespoon butter over medium heat. Add contents of meat pan to sauce; season with salt and pepper. Simmer very gently or cook over hot water in double boiler 20 minutes.
Garnish with mushrooms when serving if desired.
Melania Trump’s Star Cookies
Ingredients2 cups flour1/2 teaspoon baking soda6 tablespoons (3/4 stick) unsalted butter, at room temperature1 cup confectioners' sugar2 large egg yolks plus 1 large egg white, preferably at room temperature2 tablespoons sour cream
DirectionsCombine flour and baking soda in a bowl or on a sheet of a waxed paper.
Combine the butter and sugar in the bowl of a stand mixer or handheld electric mixer; beat on medium speed until creamy and well incorporated. Stop to scrape down the bowl. Add the egg yolks and white one at a time, beating on medium speed after each addition, until smooth and well incorporated. Stop to scrape down the bowl.
On low speed, gradually beat in sour cream and the flour mixture, just until a soft dough forms with no trace of flour left. Divide in half.
Place one half between two sheets of parchment or waxed paper, rolling to an even thickness of 1/8 inch. Place on a baking sheet (with top and bottom papers) and refrigerate or freeze for at least 30 minutes, or until firm. Repeat with the remaining dough.
Preheat the oven to 350 degrees. Line a few baking sheets with parchment paper or a silicone liner.
Working quickly, remove the top sheet from one half of the chilled, rolled-out dough. Cut out as many stars as you can, transferring them to a baking sheet as you work (spacing the cookies 1 inch apart). Once the dough begins to soften and becomes hard to work with, pop it back in cold storage and use the second batch of firmed-up dough. Re-roll scraps, as needed. It’s also helpful to chill the cutouts on baking sheets that await oven time; baking them straight from cold storage.
Bake (middle rack) one sheet at a time; turn the sheet front to back after 5 minutes. Bake for 2 to 3 minutes more, or until the stars are just beginning to brown on the edges. Watch closely; once the browning starts it goes fast.
Transfer the baking sheet to a wire rack; cool the cookies completely (on the sheet) before serving or storing.
Dolley Madison's Layer Cake
DirectionsPreheat oven to 350 degrees. Butter four 8-by-2-inch round cake pans, set aside.
Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff peaks form; set aside.
In the clean bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. With the mixer running, slowly add milk; mix until well combined. Sift together flour and cornstarch; slowly add to mixer and beat until well combined. Add vanilla and mix well.
Gently fold in reserved egg whites and divide evenly between prepared pans. Bake until cake springs back when lightly touched, 30 to 35 minutes. Let cool in cake pans on wire racks, about 10 minutes. Remove from pans and let cool completely on wire racks.
Place 4 strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Pour over about 1/2 cup icing, spreading evenly to cover. Repeat process with 2 more layers. Repeat process with two more layers. Place the remaining layer on top of the third layer and cover cake completely with remaining icing.
Bess Truman’s Ozark Pudding
Preheat the over to 350.Beat eggs and sugar until very smoothMix flour, baking powder, salt and stir into the sugar and egg mixtureFold in apples, nuts, and vanillaBake in a buttered pie pan for 35 minutesCool to room temperature and serve with whipped cream or ice cream