Rose of Sharon Jewelry

Ever wonder why we bring a tree into our homes and decorate it? Today, I’m sharing some of the history behind this Christmas tradition.

The idea of bringing a tree into our home probably started with early Egyptians who brought palm fronds in during the winter months to celebrate the coming spring. The use of evergreens during the winter appears in many Winter Solstice traditions.

The Druids (England) placed evergreen branches above their doors to ward of evil spirits.

Decorating the house with branches evolved into trees placed at the front door in Germany and Scandinavia. It was most likely German immigrants who brought and expanded the tradition of the Christmas tree.

But not every one appreciated the sentiment even as late as 1900, only 1 in 5 American families put up a tree. The Puritans even banned Christmas and Christmas trees. Until the mid 1800s,

many businesses and schools stayed open on the 25th ignoring the holiday.

In 1851, a Catskill, NY farmer raised trees and carted them into New York City by oxen to sell them to those enjoying the holiday spirit.

By 1920, the custom of a decorated Christmas tree was commonplace. During the Depression, farmers who were unable to sell their trees for landscaping began to cut them as Christmas trees.

Today 25 to 30 million real Christmas trees are cut each year. Most are cultivated by professionals and sold in lots, in front of grocery stores and garden shops.  Christmas trees are mostly grown in Oregon, North Carolina, Michigan, Pennsylvania, Wisconsin and Washington and shipped by truck right at Thanksgiving time.

I’d love to have you share your Christmas tree stories – click the comment link in the left column to post!

Tomorrow I’ll share some facts about artificial Christmas trees!

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Dear Santa, Please come to the Fullen home on Tuesday December 22nd. Kael, Orion and even non-believer Hunter will be waiting for you to come down the chimney.

With all the in-laws and outlaws, the Fullen's often have Christmas early. One year it was the 10th! We figure it’s easier to avoid Christmas overload and conflicts.

For our full family gathering, we cook a non-traditional – usually international – meal. One year, Mexican; the next, Greek. This year is Dawn suggested Polynesian influenced menu with a bit of Caribbean tossed in. That way no one gets turkey burn-out!

Arden’s sister, Sandra always joins us from Houston. She’ll be her on Saturday and we’ll put our tree up together and finish the rest of all the decorations.

While Josh and his brood visit Dawn’s family and have time to develop their own traditions, Sandra, Arden and I fix a juicy prime rib dinner. The best prime rib is Kansas City Steaks which I order from QVC. Expensive, but always worth it.

Another newer tradition is to order the most English muffins in the world from Wolferman’s. The best deal is their 12-package buy where you select your favorite flavors. We love every flavor! The cheddar cheese muffins are wonderful in Eggs Benedict.

Got to run as I only have 7 more days until the Fullen Christmas!

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I’m a stickler for holiday traditions (even those with Jell-O). My sis-in-law Olivia asked for the recipe so I thought I’d share it with all my readers.   And yes they do need the rum!

Joe Froggers are molasses cookies my Grandma made regularly in the winter. She stored them in coffee cans for us to dig into. A few years ago, I spent the afternoon with her (she was 100 then) making a batch of these spicy soft tummy warmers.

Enjoy! 

 

Joe Froggers

3-1/2 cup flour – sift together with the spices below

2 tsp salt

2 tsp ginger

1 tsp cloves

1/2 tsp Allspice

1/2 tsp freshly grated nutmeg (use a bit when using pre-grated)

1 tsp baking soda

•  

1/2 cup shortening

1 cup white sugar

1/4 cup water

1/4 cup dark rum (Myer’s Dark Rum or your favorite)

1 cup dark molasses

 

• Cream together the shortening and sugar.  Sift together the flour, spices and baking soda above. Alternately add the flour/spice mixture with the liquid ingredients (water, rum molasses). Mix until thoroughly blended.
• This is a heavy dough so you’ll get a work out. If you use a mixer, use the paddle attachment.
• Form dough into a ball or log (I prefer the log as it makes the next step easier), cover with plastic wrap and refrigerate for at least an hour and up to 12 hours.
• Roll the dough on a floured work surface into a rectangle (that’s why I use the log) about 1/4 inch thick.
• Cut into 4-inch circles (or your favorite size) and bake on parchment paper covered cookie sheet. Non-stick Silpat sheets work great too.
• Bake at 375 degrees until the tops just start to crack. Here’s where handed down recipes sometimes go astray – I never questioned Grandma’s instructions so grab a drink and watch them.
• The cookies will firm up when cooling and should be soft with a little chewy texture.

Joe Froggers are great shippers providing you put wax paper or plastic between them. They also store for long periods thanks to the rum!

I’ve got to share this recipe with my 12-year-old grandson, Hunter. He loves to cook and he needs to know how great these taste.

 

According to lore, the recipe dates to the late 1600 in Marblehead, MA where a African American tavern owner made these for his children and patrons. I think these cookies would actually go great with a beer but I personally prefer a glass of milk. Thanks Liv for asking for these!