Merry Christmas 2010

Holiday Blessings from the Tollett Family

God is good…all the time! I realize I am so blessed to be able to send out letters from year to year with the same glowing report that all is well with my family. Tyler, Emily, Lauren and Hannah continue to grow, thrive and excel in school and in all of their many activities. We stay too busy much of the year, and admittedly struggle as a family to balance “going and blowing” with “quality family time”, but try and make up for it on those rare weekends we “don’t have to go anywhere”!

Tyler is now 11 and in the fifth grade. He is still involved in football, basketball, piano lessons and church choir. He tried out for the spring musical and did a fantastic job with his part. He continues to express interest in being a cook or an artist. Tyler is genuine friends with everyone, without any regard to class or social status, which I feel is a rare and enviable gift. Although he struggles with legalism in many aspects of life, he is a wonderful helper, esteemed classmate and a great big brother.

Emily is 8 and in the third grade. She still does gymnastics, piano lessons and church choir, and is going to try basketball for the first time this spring. Emily remains extremely sweet and laid back; she is fairly social and quietly confident. Emily is my hardest worker at everything she does and is very devoted to her close friends. The more she grows, the more Wes threatens to put a book on her head or lock her in the closet; but I am excited to see the attractive young woman that she is quickly becoming.

Lauren is 6 and in the first grade. She is involved in the same activities as Emily, and also trying basketball this spring. Lauren is our “sweet chariot” child…her emotions are constantly swing high, swing low. When she is high, she is our comedian clown, with a smile that crinkles her whole face. When she is low, she does battle with anxiety, insecurity, frustration and anger. Lauren gave her heart to God this fall, and I look forward to seeing her grow and mature as she figures out where she fits in.

Hannah just turned 3 and constantly pushes us toward the very outer limits of our parenting skills. She is a constant delight with the faces she makes and the things she says (I have been known to leave the room to laugh before I come back to scold), but she is so willful and determined that I often feel worn out at the end of the day. Like Tyler, Hannah also makes friends easily, as long as they understand quickly who is the boss (hint: it is not them). She loves going to her classes at church and is fixing to start gymnastics. I would consider starting her in 2-day school, which I think she would love, but she absolutely refuses to potty train. She is quite vocal that she wants to remain a baby for-“evah”. I haven’t thought of an incentive to counter that one yet.

Wesley does a great job at managing the family and takes his role at being a dad very seriously. He even has the Dad’s Against Daughter’s Dating shirt to prove it! Seriously, he helps coach Tyler’s football and basketball teams, takes the girls to Father/Daughter date night at church, and even chaperoned Tyler’s 5th grade overnight science trip this fall (and actually enjoyed it!) Wesley recuperated from his broken wrist from last year, after having surgery and several months of physical therapy, and jumped back into playing basketball as soon as possible. There have been a few knocks and gashes since then, but nothing more serious than a sprained neck. I’m just thankful the two injuries were not reversed!

All of you know that I had the incredible experience of going to Malawi, Africa twice this year, once in March and again in August. God was with me and worked in me in a very real way. After returning from my March trip, two serious needs pressed upon my heart. The first was finding a way to plug in and really help with missions—specifically Malawi missions—from home. The second was that I and my family needed to get as serious about our Christian walks as we were about football practice or scheduling our annual May camping trip.

I came home and got involved with many of the administrative parts of Pure Mission. I began to write articles. I got the opportunity to tell my story and speak about Malawi several different times. I talked about Africa with my family. I taught the kids the verses of the “Romans Road”, and how those verses told a person the story of why and how we can come to a saving knowledge of Christ. I left for Malawi in August.

The one thing I remember pondering over at the end of my August trip was “Why?” I would have loved to have stayed in Malawi, but my life was at home. So I struggled to understand why I had been led to go to Malawi in the first place, and then go again, and fall in love with that place and those people, only to have to leave, knowing I probably couldn’t ever go to stay for any real length of time, without any clear indication of when I might even be able to return. I grew depressed and struggled with finding joy in the tedium of my daily activities. I questioned my effectiveness in what I was doing here. I grew more reticent in my walk with God than I had been before going to Malawi in March. And I began to wonder if I was capable of making any kind of a difference at all.

We all struggle with life, even as Christians. There is no magic cure, and walking the walk is a slow (and sometimes agonizing) process. But this I know. GOD IS GOOD. Two people stepped in from out of the blue to help talk me through my time of despair and doubt, and I let them. GOD IS GOOD. My uncle, after many years of turning his back on God, got saved against tremendous odds. GOD IS GOOD. My brother has been able to be a father to his son after a year of heartbreaking separation. GOD IS GOOD. I was offered a volunteer opportunity to help coordinate and organize other groups to go to Malawi throughout the year. Organization is my gift, and Malawi is my passion. Being involved in this is the next best thing to going to Malawi myself. GOD IS GOOD. I have a beautiful family, a wonderful home, and people who love me. GOD IS GOOD. I am not perfect and never will be, but thank God He is. GOD IS GOOD!

You know, as little as they have in Malawi, and despite the things they deal with on a daily basis like hunger, poverty, sickness and disease…they have a favorite saying. And they say it a lot. Mulungu ndiwabwino nthawizonse. Nthawizonse Mulungu ndiwabwino! God is good all the time. All the time God is good!

And it is true.

Thank all of you for supporting me and praying for me through my journeys. If you want to read more about my time in Malawi and see some pictures, check out my other blog posts.

Have a wonderful holidays!

Wesley, Beth, Tyler, Emily, Lauren and Hannah Tollett

Candy Time—Maple Walnut Truffles (New for 2010!)

Maple Walnut Truffles

1 can Eagle Brand milk
1 stick butter, melted
3 tsp. maple flavoring
1 tsp. vanilla extract
7 ½ cups powdered sugar
2 cups chopped walnuts
semi-sweet chocolate chips for dipping
ground nuts for garnish (optional)

In a mixing bowl, combine milk, butter and flavorings. Add powdered sugar and combine on low speed. Stir in walnuts. Chill dough; form into balls and freeze. Dip in melted semi-sweet chocolate chips that have been thinned as desired with vegetable oil. Sprinkle tops of candy with ground nuts before chocolate sets. Freeze again and store in an airtight container.

Candy Time—Turtles

Turtles

1 pk. Kraft caramels
3 Tbsp. milk
2 cups pecans, chopped
milk chocolate or white chocolate chips for dipping
vegetable oil

Unwrap caramels and melt with milk in the top of a double boiler (or use a pan within a pan…put several inches of water in the bottom pan and put the caramels and milk in a smaller pan that you place inside the larger pan of water). Stir occasionally until caramels are completely melted. Take off heat and add pecans; stir well. Drop by spoonfuls onto a well-greased non-stick surface jelly roll pan and freeze. Dip in melted milk or white chocolate chips that have been thinned as desired with vegetable oil. Freeze again and store in an airtight container.

Candy Time—Chocolate Covered Cherries

Chocolate Covered Cherries

2 ½ cups powdered sugar
¼ cup butter, melted
1 Tbsp. milk
½ tsp. almond extract
2 (8 oz) jars cherries with stems
1 cup milk chocolate chips for dipping
1 cup semi-sweet chocolate chips for dipping
vegetable oil

In a mixing bowl, combine sugar, butter, milk and extract. Chill dough. Drain cherries and place on a paper towel. Roll dough into one-inch balls and flatten each ball in the palm of your hand into a flat disk. (Use powdered sugar to keep your hands dry and the dough from becoming too sticky). Wrap each disk around a cherry, rolling the cherry lightly in your hands and pinching the dough together around the stem, removing any excess. This process takes practice. Freeze wrapped cherries. Combine chocolate chips together before melting; dip cherries in melted chocolate chips that have been thinned as desired with vegetable oil. Freeze again and store in an airtight container.

Candy Time—Pumpkin Roll

Pumpkin Roll

1 cup sugar
3 eggs
2/3 cup canned pumpkin
¾ cup flour
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
¾ cup chopped pecans

8 oz. brick cream cheese
1 tsp. vanilla
2 Tbsp. butter
1 cup powdered sugar

Preheat oven to 375 degrees. In a mixing bowl, combine sugar, eggs and pumpkin. In another bowl combine together flour, salt, soda and cinnamon; add to pumpkin mixture. Grease a jelly roll pan with oil and line with greased waxed paper. Pour batter in a rectangular shape onto waxed paper (if you have a really large jelly roll pan the batter might not go all the way to the edges) and sprinkle batter with pecans. Bake for 12-15 minutes.

Sprinkle a clean dishtowel with powdered sugar; flip cooked batter face down on towel. Remove waxed paper. Roll cake loosely in the towel and let set until cooled. Meanwhile, make the filling by beating together the cream cheese, vanilla, butter and powdered sugar until smooth.

Unroll the cake and spread with filling. Roll again without the dishtowel, wrap in aluminum foil and freeze until ready to serve. Unwrap and slice while still frozen. Let sit for 30 minutes before serving.

Candy Time—Peanut Butter Balls

Peanut Butter Balls

6 Tbsp. butter, melted
1 cup peanut butter
2 cups powdered sugar
milk chocolate chips for dipping
peanut butter chips for garnish (optional)
vegetable oil

In a mixing bowl, combine butter and peanut butter. Add in powdered sugar and mix on low speed. Chill dough; form into balls and freeze. Dip in melted milk chocolate chips that have been thinned as desired with vegetable oil. Freeze candy. Melt peanut butter chips in a small bowl and thin with vegetable oil. Pour into a ziplock baggie and seal. Snip the corner off of the baggie with scissors and squeeze the melted peanut butter over the candy for decoration. Freeze again and store in an airtight container.

Candy Time—Almond Joys/Mounds

Almond Joys/Mounds

1 can Eagle Brand milk
1 stick butter, melted
4 cups powdered sugar
1 (14 oz) bag flaked coconut
whole almonds
milk chocolate chips for dipping (use semi-sweet for Mounds)
vegetable oil

In a mixing bowl, combine milk and butter. Add powdered sugar and combine on low speed. Add coconut and mix well. Chill dough; form into logs. Press two almonds onto the top of each log, if using, and freeze. Dip into melted milk chocolate (or semi-sweet) chips that have been thinned as desired with vegetable oil. Freeze again and store in an airtight container.

Candy Time—Oreo Truffles

Oreo Truffles

8-oz. brick cream cheese, softened
1 pk. Oreo cookies
white almond bark for dipping
vegetable oil

Beat cream cheese with mixer until fluffy. Using a blender or food processor, grind Oreos into crumbs. Add Oreo crumbs to cream cheese and mix until completely blended. Chill dough; form into balls and freeze. Dip in melted white almond bark that has been thinned as desired with vegetable oil. Freeze again and store in an airtight container.

Candy Time—Cinnamon Crackle Cookies

Cinnamon Crackle Cookies

½ cup butter, softened
½ cup shortening
1 cup sugar
½ cup packed brown sugar
1 egg
1 tsp. vanilla extract
½ tsp. almond extract
2 ½ cups flour
1 Tbsp. ground cinnamon
2 tsp. baking soda
2 tsp. cream of tartar
2 tsp. ground nutmeg
1 tsp. dried grated orange peel
½ tsp. dried grated lemon peel
½ tsp. salt

In a mixing bowl, cream butter, shortening and sugars. Add egg and extracts; mix well. In another bowl, combine all of the dry ingredients together; gradually add to the creamed mixture. Shape into one-inch balls; roll in additional sugar. Place 2 inches apart on ungreased baking sheets. Bake at 350 degrees for 10-15 minutes or until lightly browned.

Candy Time—Cookie Dough Truffles

Cookie Dough Truffles

1 stick butter
¾ cup packed brown sugar
2 cups flour
1 (14 oz) can Eagle Brand milk
1 tsp. vanilla
½ cup miniature semisweet chocolate chips
semisweet chocolate chips for dipping
vegetable oil

In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, milk and vanilla; mix well. Stir in the chocolate chips. Chill dough; form into balls and freeze. Dip in melted semisweet chocolate chips that have been thinned as desired with vegetable oil. Freeze again and store in an airtight container.

Candy Time—Getting Started

Every year at Christmas I make a huge bunch of dipped candy to share with friends and coworkers. I always get asked for my recipes and how-to instructions. This year I decided to tempt even the most reticent in the kitchen with pictures of my candy, and include recipes and full instructions so that some of you can start your own candy-making traditions!

I have a certain pattern I follow when making my candy. You don’t have to do it my way…especially if you are only making a single batch of one kind! But for me, this method works best to get a large amount done and stored.

1. I start early and store all of my candy in the freezer in gallon-sized baggies. I make much of the candy before Thanksgiving, and dip it all after the break.

2. I chill my candy “dough” before rolling it out. I keep my hands as dry as possible when rolling. A powdered sugar shaker (for the dough and my hands) is a must for the Almond Joys.

3. I place my candy on Pam-sprayed waxed paper-lined jelly roll pans.

4. After rolling candy into balls, I place the jelly roll pans in the freezer until the candy is frozen. I then transfer the candy to the gallon baggies and return to the freezer until I am ready to dip.

5. I dip all my candy frozen. It is much easier to handle that way.

6. After the candy is dipped, I return the pans to the freezer until the candy is frozen again. Then I transfer the candy back to the baggies and continue to store in the freezer until I am ready to give it away.

Dipping tips:
1. Melt your chocolate in the microwave. Just be careful not to overcook it because chocolate WILL burn. You will know you have overdone it when it comes out clumpy or smelling charred. Just dump it and start over. You’ll be sorry if you try and use it.

2. Add vegetable oil by teaspoons to your chocolate, stirring until your chocolate is a good dipping consistency (meaning not too thick—you want it to pour from the spoon, but not too thin—or it will roll off of the candy, forming a “pool” at the base of each).

3. I use toothpicks to dip my candy. I spear a frozen candy with one toothpick, dip it into the chocolate, and use a second toothpick to gently scrape off the excess chocolate.

Merry Christmas and Happy Candy-Making!