• WAYPOINTS: Happy…Merry…Whatever?

• CAIRNS: The #1 Episode for the Year!

• TRAILMIX: Pumpkin Fudge

“Happy Holidays!” “Merry Christmas!” “Season’s Greetings!” Do those words sound innocent to you? Don’t be misled- these may be fighting words for some during this holiday season. December and January are full of religious festivals across the world. In our diverse society, the person you meet on the street may not be celebrating like you do. OMG! Yes, pun intended. What do we say to greet one another without starting a riot?

One of my duties when I led the Chaplain’s Department at a large hospital was the creation of a monthly religious calendar. The calendar listed and described the faith observances of 12 major religious groups. I sent it to the Department Directors of this 3,000-employee healthcare system. The intention was to make leaders aware of the wonderful faith heritages among their employees and patients.

Across America now we find a diversity of religious affiliations. Protestants number about 150 million, unaffliated and no faith 76 million, Catholics 66 million, Jews 7 million, Mormons 6 million, Muslims, Hindus, and Buddhists each 4 million, and all other faiths 10 million. In other words, one-third of Americans don’t believe in observing “Merry Christmas.” When you walk the streets of your community, you will encounter people who carry a holiday spirit with many different names.

No one betrays their faith by respecting the faith of their neighbor. Looking beyond our own beliefs to extend words of love and grace offers a beautiful act of love and solidarity. Here are some ideas….

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Tracks for the Journey has published 17 episodes this year. Topics have ranged from “Unleash the Now,” to “Is God Punishing Me?” to “Go Wild!”

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JanMaree is known far and wide for her desserts. Pumpkin flavors are so special for the table in December.This fudge will not last long on your table!

 Ingredients

¾ c. pecans                                                           1 t. olive oil

Salt

3 c. sugar                                                               ¾ c. butter 

2/3 c. evaporated milk                                             3/4 c. canned pumpkin

2 T. corn syrup                                                       1 t. pumpkin pie spice

12 oz. pkg. white chocolate chips                              7 oz. jar marshmallow cream

1 t. vanilla

Preparation

For preparation of nuts:

Into small hot skillet pour olive oil.  Once the oil is hot, add pecans and sprinkle with salt.  Let pecans toast over medium high heat, stirring occasionally for about 5 minutes or until nuts turn a darker color.

For fudge:

Line 9x9 pan with foil or parchment paper and spray with cooking spray. Place butter into a medium-sized saucepan.  Melt completely. Add evaporated milk, canned pumpkin, corn syrup, sugar and pumpkin pie spice. Stir mixture to combine.  Bring to a boil over medium high heat, stirring constantly. Cool and continue to stir until it comes to 234 degrees or to the soft ball stage. Once it comes to a boil, it should take about 15 minutes to reach the correct temperature. Remove from heat and QUICKLY add marshmallow cream, white chocolate, vanilla and toasted pecans. Stir together to combine. Pour fudge into the 9x9 pan. Let cool for at least 2 hours. Store leftovers, covered tightly in the refrigerator.

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