It’s that time of year when families gather for the holidays. I love to watch young children full of anticipation, waiting for Santa to arrive! For many, the excitement of the season is mixed with sadness. I recently attended the funeral of the father of a dear friend. It was a most touching funeral. Several men and women, who are well respected in our community, spoke of Jack Henderson’s influence in their lives. For some he was a peer and for others, Jack was a mentor. They told numerous stories about him and related, often through tears, how Jack was a true friend, how they enjoyed his companionship and sought his advice. To me, Jack was the essence of a true southern gentleman. He gave his life in service to others. What I took from the experience was this, “Life is challenging, no doubt about it! When someone takes the time to walk with you down life’s highway, everyone is blessed”.
Many of you are like Jack, unsung heroes, walking with your family and friends on this crazy journey called life. I applaud you and wish you joy and happiness.
Jack’s favorite holiday treat was Cracker Candy. I adore the stuff. My secret stash is hidden in our freezer behind the peas. No one looks for it there!
Cracker Candy- adapted from Treasures of the Smokies
40 Saltine Crackers (use the salted ones- about 2 sleeves)
1 cup unsalted butter, no substitutions please
1 cup light brown sugar
One 12 ounce package Milk chocolate chips
Preheat oven to 400 degrees F. Line a rimmed jelly roll pan with non-stick aluminum foil. Place crackers side by side in bottom of pan. In a medium saucepan, bring butter and brown sugar to a rolling boil; then boil for 3 minutes. Immediately spread boiling mixture over crackers. Bake; 400 degrees for 5 minutes. Remove from oven. Sprinkle chocolate chips evenly over the top of the crackers. Wait 5 minutes for the chocolate to soften. Spread chocolate over the surface of the candy. Freeze until hard. Remove foil and break into pieces. Store in Freezer until ready to serve.
Published in The News and Neighbor Dec 1, 2012