by Linda Heistman
The participants of the Senior Health, Acti-vity and Recreation Program (SHARP) are very grateful to the Adirondack League Club for their donation to support our program.
Last Wednesday, we were happy to have Marie Adams lead us in a Christmas sing-a-long. Some members of the Niccolls Church choir also joined us as we sang mostly traditional songs about “…the most wonderful time of the year.”
Although there is “No place like home for the holidays,” we still had a wonderful time feeling at home right where we were.
Maybe we were a little too boisterous when we sang, “Let it snow, Let it snow, Let it snow,” because we got hit with a big white blanket of the stuff a few days later!
What a difference from temperatures in the 50’s with no snow on Snodeo weekend to cutting those temperatures in half last weekend!
As I write this I’m thinking we will still be dreaming of a “White Christmas” as the forecast looks like above freezing temps again and pretty rainy.
I’m hearing it might even get back up to the 50’s on Christmas Eve.
There is a very popular Christmas song that demands that its listeners “…bring us some figgy pudding!”
Well, I’ve always thought it was kind of rude to demand such a thing while threatening that “we won’t leave until we get some!” But if you would like to actually make some figgy pudding, check out the recipe that I found online.
Whether we have special sweets or plain meals or whether the weather is 70 and sunny, 50 and raining and slushy, or 30 with snow, we here at SHARP want to “Wish you a Merry Christmas and a Happy New Year!!”
SHARP is a free program offered to all independent senior citizens from Woodgate to Raquette Lake.
We meet at Niccolls Memorial Church in Old Forge from 10 a.m. to 2 p.m. every Wednesday.
Lunch during our regular Wednesday sessions is provided by the Community Health & Wellness Fund (formerly the Town of Webb Health Center Fund.)
For more information, call or text (315) 225-7553, or email firstname.lastname@example.org. Check our Facebook page anytime for updates. Search: SHARP
Pineapple Casserole by Charlotte Pylman
2 – 2 oz. cans pineapple chunks
3/4 cup sugar
1/3 cup flour
2 cups shredded sharp
1 sleeve crushed butter crackers (Ritz)
1/2 cup melted butter
Drain pineapple; reserve 1/3 cup of juice. Combine with sugar, flour and cheese and place in greased baking dish. Mix crackers with butter and sprinkle on top. Bake at 350° for 45 minutes.
Figgy Pudding Adapted by Linda Heistman
1 1/2 cups chopped dried pitted dates
1/2 cup chopped dried figs
2 cups water
1 teaspoon baking soda
100 grams (3 1/2 ounces or
7 tablespoons) butter, softened
1 cup superfine sugar
2 1/2 cups self-rising flour
75 grams (2 1/2-ounces)
dark chocolate, grated
Butter, for coating ramekins
Ice cream or whipped cream,
2 cups brown sugar
2 cups heavy cream
200 grams (7-ounces or 14 tablespoons) butter
Fresh figs, quartered, for garnish
Vanilla ice cream and/or whipped cream, optional
• Preheat the oven to 350 degrees
• Add the dates, dried figs and water to a medium saucepan and bring to boil over medium heat. Remove the pan from the heat and stir in the baking soda. Let cool for about 5 minutes, then add to a blender and puree.
• Using a hand mixer, cream the butter and sugar in a large bowl. Add the eggs and beat well. Fold in the flour, the pureed date mixture and the chocolate.
• Put the mixture into 4 buttered, 1-cup individual ramekins, filling halfway or slightly under. Put in the oven and bake for 20 to 25 minutes.
• Prepare the sauce by stirring the sugar, cream and butter in a medium saucepan over low heat. Simmer until the sugar dissolves. Raise the heat and bring to a boil, then reduce the heat and simmer for 5 minutes. Add the butter and stir until incorporated.
• Remove the ramekins from the oven and let stand for 10 minutes. May be served in the ramekin or unmolded onto a small serving plate. With paring knife cut a cross in the top of the puddings for the sauce.
• Pour the sauce into the cross in the center of each pudding, then pour more sauce over the puddings and it allow to soak in slightly. Top with fresh figs and vanilla ice cream or heavily whipped cream. Serve warm.