christmas in denton county 2014

IN DENTON COUNTY

2014

Wassail Festexpands this year.

For details,see inside.

Page 6

Holiday drawings by younger artists in and around Denton.

Page 3, 11, 14, 19

Denton Holiday Lighting Festival

is this Friday. Page 7

It’s the mostwonderful time

of the year.Celebrate the season witharea events.

Page 4

’Tis the season to lend a helping hand. Find out

how to help this holiday season.

2

Oh-so-many great giP ideas from Denton

area businesses can be found

inside.

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2D Wednesday, December 3, 2014 Denton Record-ChronicleCHRISTMAS IN DENTON COUNTY

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By Lucinda BreedingFeatures [email protected] students at Denton

Community Theatre’s TheaterSchool model angel wings andbathrobes as they get ready totake their places for The BestChristmas Pageant Ever.

The play is the finale of theschool’s family holiday event.The show is sold out, but localfamilies can come to the Point-Bank Black Box Theatre, whichwill be set up as a holiday funzone for children from 4 to 6:15p.m. Dec. 5-7. Santa Claus willcome to his house in front of theBlack Box at 6:30 p.m., andwhile they wait for a visit withSanta, children can have re-freshments.

At 7:15 p.m., Santa will leadticketholders into the theater fora show by Miss Polly and Her Ti-ny Big Band and then The BestChristmas Pageant Ever.

Nancy Chumbley, the formertheater arts director at ArgyleHigh School, is at the helm ofthis production of Barbara Rob-inson’s popular holiday comedy.

Chumbley has kept the playsimple — it takes place in thekitchen where narrator Bethwarns her mother about takingon the church Christmas pag-eant, and the altar at the smallchurch where the best Christ-mas pageant ever unfolds.

“I want everyone to feel justlike they’re Grace,” Chumblysaid.

Grace, played by Mia Leavell,inherits the all-importantChristmas pageant from thestrict and slightly judgmentalMrs. Armstrong, played by Bec-ca Stieglemar. Sidelined by abum leg, Mrs. Armstrong reluc-tantly hands the reins over toGrace.

Unfortunately for Grace, herson Charlie (played by ShepherdJackson) wiggles out of the gripof a schoolyard bully by tippingthem off to the free cookies atchurch.

The bully, Ralph Herdman(Ethan deBruyn) shows up atthe next available church night

with his five siblings. The Herd-mans’ danger corresponds totheir size, with Imogen Herd-man being the alpha bully of thebunch.

The promise of free sweetsleads to the Herdmans joiningthe pageant.

As each of them learn of Je-sus’ birth, the children softenand change.

“I just love this story,” Chum-bley said.

LUCINDA BREEDING canbe reached at 940-566-6877and via Twitter at @LBree-dingDRC.

Students to present sold-out Christmas play

Photos by David Minton/DRC

Denton Record-Chronicle Wednesday, December 3, 2014 3DCHRISTMAS IN DENTON COUNTY

SHADES OF JOYHoliday Coloring Contest

The Denton Record-Chronicle invited elementary school children to submit a Christmas holiday theme

drawing during our holiday coloring contest. The lucky winner will help Santa turn on the lights at the

26th annual Denton Holiday Lighting Festival this Friday. Included below are some of the entries received.

Evangeline Adcockage 8

Valentine Adcockage 4

Griffin Evansage 7

Ryder Hodgesage 6

Rowan Majorage 9

Simon Anghelage 9

Elliot Kensingerage 10

Brinkley Batesage 7

Rei Meadaage 7

Corbin Sykes Joshua Swiftage 6

Camille Hilbornage 8

Phoebe Richterage 9

Juniper Brownage 8

Tucker Paceage 9

Karissa Thieleage 8

Tommy Aaronsage 8

Gypsy Hippleage 9


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OPEN SUNDAY 1-5Call to schedule your visitGroups – 10 max.

(940) 231-4520www.bethlehemindentonco.com

Bethlehem in Denton County> A permanent display of more than 3200 nativities depicted

from many countries around the world.

> More than 40 different materials are used including wood,natural rock, tapestry, coal, shells, dough, banana bark,marble, corn husks, stained glass, nails, metal, wax, & more.

> Enlarged, now twice the space with lots of new displays.

> Rated HHHH (4 Star) by Friends of the Creche.

Open evenings andweekends only,by appointment,

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LC

Area events light up the season2 to 7 p.m. Dec. 5, 9 a.m. to 6p.m. Dec. 6, 11 a.m. to 4 p.m.Dec. 7 — Loot Christmas Show, amarket with more than 100 vintageand vintage-inspired vendors, atTexas Motor Speedway. Three-day pass costs $15; $5 forone-day admission. Visit http://lootvintage.com.5 to 9 p.m. Dec. 5 — Ice skatingrink at Justin City Hall, 415 N.College Ave. Part of Justin’s Old-Fashioned Christmas Celebration.Free event includes s’mores around afire. Visit www.cityofjustin.com.7 a.m. to noon Dec. 6 — JustinLions Club’s “Pancakes withSanta” at Justin Fire Hall, 310 N.Sealey Ave. All-you-can-eat pancakesand sausage with choice of coffee,

orange juice or milk for $5 per personor $10 per family. Visit www.cityof-justin.com.10 a.m. to noon Dec. 6 — Break-fast With Santa at Palermo’s ItalianCafe at Bartonville Town Center,2650 FM407. Kids eat free with a toy donation.Includes balloons, face painting and atrain ride. Visit www.bartonvilletc-.com.5 to 9 p.m. Dec. 6 — Old TimeChristmas at Bartonville TownCenter, 2650 FM407. Includes livemusic by the Poor Kings, a Hot CocoaCorner, Champagne Carriage Rides,vendors and more. Mission Moms willcollect donations of coats, blanketsand toys for Denton ISD families inneed. Visit www.bartonvilletc.com.

5 p.m. Dec. 6 — Little Elm Dash-er Dash 5K and Fun Run, pre-sented by Little Elm Fire DepartmentAuxiliary. To register, visit www.lef-da.org.5:30 p.m. Dec. 6 — Justin’sOld-Fashioned Christmas Cele-bration parade starting at City Hall,415 N. College Ave., followed bycaroling by the Justin ElementaryChoir and the tree lighting ceremony.Includes children’s crafts, cupcakewalk, pictures with Santa, cookies andhot chocolate. Free. Visit www.cityof-justin.com.6 p.m. Dec. 6 — Little Elm’sChristmas Light-Up Parade,starting at the recreation center, 303Main St., and ending at Santa Land inLittle Elm Park, 701 W. Eldorado

Parkway. Visit www.littleelm.org.8 p.m. Dec. 12 — “ChristmasBingo,” part of the Medical Centerof Lewisville Grand Theater’s GrandStand-Up Comedy Series, at 100 N.Charles St. in Lewisville. In the inter-active comedy, audience memberswill play bingo while answeringquestions about Christmas traditions.Tickets cost $20 for adults, $15 forseniors 60 and older and children 12and younger. Visit http://mclgrand.tix.com.ONGOINGLittle Elm Christmas at theBeach, Dec. 6-28 at Little Elm Park,701 W. Eldorado Parkway. Santa Landdisplay includes a custom village, a30-foot Christmas tree, hot cocoaand more. Santa and Mrs. Claus will

visit Dec. 6-7 and 11-13 between 6 and10 p.m. Free admission. Commemorativephotos with Santa include a fee; youcan also bring your own camera. Visitwww.littleelm.org.Santa Claus at Vista Ridge Mall,2401 S. I-35E in Lewisville. Santa isavailable daily from 10 a.m. to 5 p.m.through Dec. 24. Check Santa’sschedule at www.vistaridgemall.com.Photo prices begin at $22.99. The BigVista Lodge is located on the lowerlevel near Dillard’s.The Shops at Highland Village,1701 Shoal Creek at the corner ofFM2499 and FM407, offers freehorse-drawn carriage rides, perfor-mances by the Living Christmas CardQuartet, and strolling interactive

characters including Jingles, a toysoldier, Jack Frost and Mrs. Claus.● Carriage rides are first-come,first-served. Carriage will not runduring inclement weather. Hours are5 to 8 p.m. Friday and Saturday and 3to 6 p.m. Sunday, as well as 5 to 8p.m. Dec. 22 and 23.● Living Christmas Card strollsthrough streets from 3 to 7 p.m. Nov.28-29 and 2 to 6 p.m. Nov. 30.Through Dec. 21, 5 to 8 p.m. Fridays, 3to 7 p.m. Saturdays, 2 to 6 p.m.Sundays; and 3 to 7 p.m. Dec. 22-23.● Strolling characters will visit from 2to 8 p.m. Nov. 28-29, 2 to 6 p.m. Nov.30. Through Dec. 21, 5 to 8 p.m.Fridays, 2 to 8 p.m. Saturdays, 2 to 6p.m. Sundays; and 2 to 8 p.m. Dec.22-23.

By Alison LadmanAssociated PressWe can’t help it. Once the

cooler weather arrives, we cravehot cocoa with the same intensi-ty that we crave a cold beer dur-ing barbecue season.

There is, after all, somethingintensely comforting aboutdrinking a warm mug of nature’smost perfect food — chocolate!Add a dollop of freshly whippedand lightly sweetened creamand it doesn’t get much better.

Or maybe it can. To help takeour hot cocoa game to the nextlevel, we decided to see howmany deliciously fresh ways wecould doctor a mug of basic co-coa. Turns out, the possibilitiesare pretty inspiring (and tempt-ing). So we picked our top 10 toshare. Here are 10 fresh combi-nations to consider adding toyour hot cocoa.

10 FRESH WAYS WITHHOT COCOA:

Start with your favorite pur-chased hot cocoa mix, or makeour hot cocoa. For homemade,heat 1 cup of whole milk untilsteaming. Sift together 1 table-spoon cocoa powder and 1table-spoon sugar. Whisk into the hotmilk along with 1/4 cup milkchocolate bits until completelysmooth. Add any of the follow-ing and garnish with whippedcream:

— Almond praline: Usebrown sugar in place of thewhite sugar. Stir in 1teaspoon al-mond extract or 1 tablespoon

amaretto liqueur.— Hazelnut: Whisk in 2 ta-

blespoons chocolate hazelnutspread (such as Nutella). Add 1tablespoon Frangelico liqueur, ifdesired.

— Grasshopper: Whisk in 1/2to 1 teaspoon peppermint ex-tract, to taste.

— Raspberry: Strain 1 table-spoon raspberry preservesthrough a fine mesh strainer.Discard any solids, then whiskthe raspberry puree into the hotcocoa.

— Chili: Stir in a pinch ofcayenne and a pinch of cinna-mon.

— Gingerbread: Add 11/2 ta-blespoons of molasses and 1 tea-spoon pumpkin pie spice blend.Stir in 1 tablespoon ginger li-queur, if desired.

— Coconut-lime: Add thefinely grated zest of 1/2 lime and2 tablespoons of cream of coco-nut. Add 1 ounce of rum, if de-sired.

— Honey-pepper: Use 1 1/2tablespoons of honey in place ofthe sugar. Stir in 1/4 teaspoonground black pepper.

— Peanut butter-banana:Mash 1/2 of a very ripe bananauntil smooth. Whisk into the hotcocoa along with 1 tablespoon ofpeanut butter.

— Vanilla bean cheesecake:Scrape the seeds from a 1/2 va-nilla bean pod into the cocoa.Transfer to a blender, add 2 ta-blespoons cream cheese thenpuree until smooth.

Perk up hot cocoa

Matthew Mead/AP


Are you looking for a way to give back this season?

CCA has several opportunities for you to help make this a special holiday season for so many in our community. You can give the gift of your time, or a 4nancial gift, to help provide food, clothing and toys for families struggling during this time of year.Volunteer at the CCA Christmas Store: Help is needed at the Store, or volunteer for a shift at a mall location to manage a giving tree. Coordinate a food, Christmas toy, or clothing drive:Host a drive at your church, business, or organization.Adopt a Senior for Christmas: Adopt a senior citizen and purchase gifts from their needs wish list. Make a monetary donation to CCA: Make your check payable to Christian Community Action: 200 South Mill, Lewisville, TX, 75057or, give online at www.ccahelps.org.Contacts to volunteer, host a drive, or give:

Dedra Brynn | 972.219.4318 | [email protected] (host a drive or to give)

To volunteer | 972.219.4372 | [email protected]

Please considerChristian

Community Action

this Thanksgiving or Christmas season to volunteer or give!

ccahelps.org/holiday-program

LC

Find holiday cheer in Denton CountyTHURSDAY, DEC. 4

4 p.m. — “Ornament Extrava-ganza” for all ages at South BranchLibrary, 3228 Teasley Lane. Create anornament for the holiday season.Free. Call 940-349-8752 or visitwww.dentonlibrary.com.

FRIDAY, DEC. 510 a.m. to 5 p.m. — Toys for TotsDrive at Golden Triangle Mall, 2201 S.I-35E. Cadets will collect new, un-wrapped toys inside and outside themall. Live band performances from 2to 7 p.m. in the food court. Visithttp://shopgoldentriangle.com.5:30 to 9:30 p.m. — DentonHoliday Lighting Festival, featur-ing the lighting of the communityChristmas tree, music and danceperformances, vendors and more onthe downtown Square. The finale isthe Holiday Lighting ChristmasSpectacular, under the direction ofDavid J. Pierce. Free admission; toydonations requested for the commu-nity toy drive. Nonprofit groups willsell food. Visit www.dentonholiday-lighting.com.6:30 p.m. — Aubrey HometownChristmas Tree Lighting at 301 S.Main St. Includes Santa, music andmore. Visit http://keepaubreybeauti-ful.org.7:30 p.m. — Denton City Con-temporary Ballet presents A Giftfor Emma, a holiday fantasia in dancefor all ages, featuring dancers fromDenton Dance Conservatory. At KrumHigh School Performance Centre, 700Bobcat Blvd. Tickets cost $12-$18 inadvance, $20 at the door. Visitwww.dentondance.com or www.den-toncitycontemporaryballet.org or call940-383-2623.7:30 p.m. — Reindeer Romp,which includes a 4.2-mile run and2.5-mile walk, begins at 7:30 p.m.Friday, Dec. 5 at South Lakes Park,556 Hobson Lane. Check-in begins at6:30 p.m. Both courses go throughthe neighborhoods and around thepark. The entry fee includes a long-sleeved T-shirt, and fruit, snacks anddrinks at the end of the run. A freeholiday fun zone is available (weatherpermitting) for kids to play in whileparents participate in the race, from 7to 8:30 p.m. Register online atwww.dentonparks.com, or in personat the Denton Civic Center, 321 E.McKinney St. Early registration is $15;race-day registration costs $20.

SATURDAY, DEC. 69 a.m. — Breakfast With Santa inthe food court at Golden TriangleMall, 2201 S. I-35E. Monkey CrepeCafe will make Christmas crepes forKid’s Club members (free member-ship for ages 3-12; sign up at guestservices desk). Visit http://shopgold-entriangle.com.10 a.m. to noon — Santa’s SnapShots at Martin Luther King Jr.Recreation Center, 1300 Wilson St.Kids can visit Santa, have picturestaken and enjoy games and activities.Cost is $5 per child, $2 for extraprints. Call 940-349-8575 or visitwww.dentonparks.com.10 a.m. to 4 p.m. — Krum’sNorth Pole Days craft show indowntown Krum, at the parking lotjust west of Johnny Joe’s, 100 S. FirstSt. Inclement weather location is theKrum Early Education Center. Visitwww.ci.krum.tx.us.10 a.m. to 5 p.m. — Toys for TotsDrive at Golden Triangle Mall, 2201 S.I-35E. Cadets will collect new, un-wrapped toys inside and outside themall. Puppet show at noon andChristmas carolers from 1 to 2 p.m. inthe food court. Harley-Davidson Toysfor Tots Motorcade will arrive atapproximately 2 p.m. Live bandperformances from 3 to 8 p.m. in thefood court. Visit http://shopgold-entriangle.com.2:30 p.m. — Make ’n’ Take:“Holiday Gifts With Essential Oils” atEmily Fowler Central Library, 502Oakland St. Learn about essential oilsand how to create beauty and clean-ing supplies, and make a holiday gift.Free. Call 940-349-8752 or visitwww.dentonlibrary.com.4 to 6:30 p.m. — Argyle Christ-mas Festival and Tree Lightingat Argyle Town Hall, 308 Denton St.Includes crafts, food, carnival games,carolers, a scavenger hunt, vendors,Santa Claus and more. The eveningwill end with holiday songs and thetree lighting. Entry is a donation ofcanned goods for the Argyle FoodBank and/or a toy for Toys for Tots.Visit http://argyletx.com.6 p.m. — Krum’s Parade ofLights through downtown Krum.Parade includes floats of all types,horses, lighted cars and more. Imme-diately after the parade, a chili supperwill be served at First United Method-ist Church, 1001 E. McCart St. $5donation for chili supper with corn-bread and coffee, tea or water.Donations will be used for newplayground equipment. Visitwww.ci.krum.tx.us.6 to 8:30 p.m. — Christmas onthe Square in Pilot Point’s historictown Square. Join Santa, Mrs. Clausand the elves in the gazebo as theylight the city tree. Also: cookie dec-orating, a petting zoo, old-fashionedgames, concessions, ornaments forkids to decorate and place on thetree, face painting, vendors andphotos with Santa and Mrs. Claus.Free. In case of inclement weather,the Pilot Point Community OperaHouse is the backup location. Visitwww.cityofpilotpoint.org. Call PilotPoint Main Street director LenetteCox at 940-686-6488.7:30 p.m. — Denton City Con-temporary Ballet presents A Giftfor Emma, a holiday fantasia in dancefor all ages, featuring dancers fromDenton Dance Conservatory. At KrumHigh School Performance Centre, 700Bobcat Blvd. Tickets cost $12-$18 inadvance, $20 at the door. Visit

www.dentondance.com or www.den-toncitycontemporaryballet.org or call940-383-2623.8 p.m. — “Sounds of the Holi-days,” a holiday concert by the UNTOne O’clock Lab Band and the UNTJazz Singers, in Winspear Hall at theMurchison Performing Arts Center, onthe north side of I-35E at North TexasBoulevard. Admission is $3. Call940-369-7802 or visit www.them-pac.com.

SUNDAY, DEC. 710 a.m. to 5 p.m. — Toys for TotsDrive at Golden Triangle Mall, 2201 S.I-35E. Cadets will collect new, un-wrapped toys inside and outside themall. Live band performances from 2to 5 p.m. in the food court. Visithttp://shopgoldentriangle.com.2 p.m. — Denton City Contem-porary Ballet presents A Gift forEmma, a holiday fantasia in dance forall ages, featuring dancers fromDenton Dance Conservatory. At KrumHigh School Performance Centre, 700Bobcat Blvd. Tickets cost $12-$18 inadvance, $20 at the door. Visitwww.dentondance.com or www.den-toncitycontemporaryballet.org or call940-383-2623.3 to 6 p.m. — Robson RanchTexas Women’s Club presents aHoliday Home Tour through sixhomes in development at 9501 EdRobson Blvd. Tickets cost $10 and areavailable at all six homes on the tour.Proceeds benefit Hearts for theHomes and the Community ClothesCloset. Visit www.rrwomensclub.org.

WEDNESDAY, DEC.10

11 a.m. — Santa Story Time forages 1-5 at Emily Fowler CentralLibrary, 502 Oakland St. Stories,songs and puppets for ages 1-5. Bringyour camera to take pictures withSanta at the end of the program. Free.Call 940-349-8752 or visit www.den-tonlibrary.com.

THURSDAY, DEC. 114:30 p.m. — “Christmas GourdOrnaments” at Emily Fowler Cen-tral Library, 502 Oakland St. For ages

5 and older. Join the Garden CultureClub to transform mini gourds intoholiday ornaments. Free, but registra-tion is required. Call 940-349-8752 orvisit www.eventzilla.net/user/dpl.4:30 p.m. — “Tacky ChristmasT-shirts” workshop for ages 11 andolder at South Branch Library, 3228Teasley Lane. Create your own tackyChristmas shirt. Supplies are provid-ed. Free, but register by Dec. 9. Call940-349-8752 or visit www.event-zilla.net/user/dpl.

FRIDAY, DEC. 1211 a.m. — Santa Story Time forages 1-5 at North Branch Library,3020 N. Locust St. Stories, songs andpuppets for ages 1-5. Bring yourcamera to take pictures with Santa atthe end of the program. Free. Call940-349-8752 or visit www.denton-library.com.3 to 5 p.m. — “ChristmasCrafts” for children of all ages atNorth Branch Library, 3020 N. LocustSt. Open-ended, come-and-go pro-gram. Craft materials provided.Children younger than 8 must beaccompanied by an adult. Free. Call940-349-8752 or visit www.denton-library.com.7:30 p.m. — Denton CommunityTheatre presents A Christmas Carolat the Campus Theatre, 214 W.Hickory St. The stage adaptation ofCharles Dickens’ classic is for all ages.Tickets cost $22 for adults, $18 forseniors 62 and older, $15 for studentsand $10 for children 12 and younger.Call 940-382-1915 or visit http://dentoncommunitytheatre.com.

SATURDAY, DEC. 1310 a.m. to noon — Holiday Won-derland at the Patterson-AppletonCenter for the Visual Arts, 400 E.Hickory St. Family event featuring alive storytelling of William Joyce’sSanta Calls, photos with Santa,carolers, art activities and more.Admission is $10 per family. Call940-382-2787 or visit www.dento-narts.com.2:30 p.m. and 7:30 p.m. — TheFestival Ballet of North CentralTexas presents The Nutcracker atTWU’s Margo Jones Performing ArtsCenter, 1123 Oakland St. Tickets cost

$15-$35. For reservations, visitwww.festivalballet.net.5 p.m. — Denton CommunityChorus Holiday Concert at Christ theServant Lutheran Church, 2121 E.University Drive. Includes refresh-ments, silent auction and audiencesing-along. Free, but donations areaccepted. Visit www.dentoncommun-itychorus.org.7:30 p.m. — Denton CommunityTheatre presents A Christmas Carolat the Campus Theatre, 214 W.Hickory St. The stage adaptation ofCharles Dickens’ classic is for all ages.Tickets cost $22 for adults, $18 forseniors 62 and older, $15 for studentsand $10 for children 12 and younger.Call 940-382-1915 or visit http://dentoncommunitytheatre.com.

SUNDAY, DEC. 142 p.m. — Denton CommunityTheatre presents A Christmas Carolat the Campus Theatre, 214 W.Hickory St. The stage adaptation ofCharles Dickens’ classic is for all ages.Tickets cost $22 for adults, $18 forseniors 62 and older, $15 for studentsand $10 for children 12 and younger.Call 940-382-1915 or visit http://dentoncommunitytheatre.com.2:30 p.m. — The Festival Balletof North Central Texas presentsThe Nutcracker at TWU’s MargoJones Performing Arts Center, 1123Oakland St. Tickets cost $15-$35. Forreservations, visit www.festivalballet-.net.

WEDNESDAY, DEC.17

7 p.m. — Santa Story Time forages 1-5 at South Branch Library,3228 Teasley Lane. Stories, songs andpuppets for ages 1-5. Bring yourcamera to take pictures with Santa atthe end of the program. Free. Call940-349-8752 or visit www.denton-library.com.

THURSDAY, DEC. 1810 a.m. — Santa Story Time forages 1-5 at South Branch Library,3228 Teasley Lane. Stories, songs andpuppets for ages 1-5. Bring yourcamera to take pictures with Santa at

the end of the program. Free. Call940-349-8752 or visit www.denton-library.com.

FRIDAY, DEC. 197:30 p.m. — Denton CommunityTheatre presents A Christmas Carolat the Campus Theatre, 214 W.Hickory St. The stage adaptation ofCharles Dickens’ classic is for all ages.Tickets cost $22 for adults, $18 forseniors 62 and older, $15 for studentsand $10 for children 12 and younger.Call 940-382-1915 or visit http://dentoncommunitytheatre.com.

SATURDAY, DEC. 209 a.m. — Breakfast With Santaat the Denton Civic Center, 321 E.McKinney St. Includes breakfast,visits and photos with Santa, holidaycrafts and bounce house. Register inadvance for $10 per child ages 1-12; orpay $13 at the door. Adults may eatfor $3. Visit www.dentonparks.com.Noon — North Texas TubaChristmas at the UNT Library Mall,on the northeast corner of WestHighland Street and Avenue C. Guestconductor Nicole Williams directs achoir of tubas through holiday favor-ites, sacred and secular. Free. Inclem-ent weather location is the UNTMusic Building commons area. Visithttp://music.unt.edu.7:30 p.m. — Denton CommunityTheatre presents A Christmas Carolat the Campus Theatre, 214 W.Hickory St. The stage adaptation ofCharles Dickens’ classic is for all ages.Tickets cost $22 for adults, $18 forseniors 62 and older, $15 for studentsand $10 for children 12 and younger.Call 940-382-1915 or visit http://dentoncommunitytheatre.com.

SUNDAY, DEC. 212 p.m. — Denton CommunityTheatre presents A Christmas Carolat the Campus Theatre, 214 W.Hickory St. The stage adaptation ofCharles Dickens’ classic is for all ages.Tickets cost $22 for adults, $18 forseniors 62 and older, $15 for studentsand $10 for children 12 and younger.Call 940-382-1915 or visit http://dentoncommunitytheatre.com.

ONGOINGGift-wrapping service at GoldenTriangle Mall, 2201 S. I-35E, offered byyouths from First United MethodistChurch. Gift wrap station is in theMacy’s wing of the mall. Hours are 10a.m. to 9 p.m. Saturday; noon to 6p.m. Sunday; 10 a.m. to 9 p.m. Dec. 6;noon to 6 p.m. Dec. 7; 10 a.m. to 10p.m. Dec. 13; noon to 7 p.m. Dec. 14; 2to 10 p.m. Dec. 19; 10 a.m. to 10 p.m.Dec. 20; noon to 7 p.m. Dec. 21; 9 a.m.to 10 p.m. Dec. 22-23; and 9 a.m. to 6p.m. Dec. 24. Pricing varies from $3to $10 per package. Proceeds helpfund mission trips.Holiday Art Exhibition presentedby the Visual Arts Society of Texas atthe PointBank Black Box Theatre, 318E. Hickory St. Hours are 1 to 4 p.m.Mondays and Wednesdays and 10:30a.m. to 1 p.m. Fridays. Free.Letters from Santa can be sent toyour child, friend or family member.The letter is postmarked from theNorth Pole and will contain a fun,personal message. Cost is $2 perletter. To order a letter from Santa,call Denia Recreation Center at940-349-8285.Santa Claus will be at GoldenTriangle Mall, 2201 S. I-35E, forvisits and photos. Santa will be atSanta’s Chalet at Center Court duringall mall hours through Dec. 24, exceptduring daily breaks from noon to 1p.m. and 5 to 6 p.m. Visit http://shopgoldentriangle.com.

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Annual festival changes its tuneBy Megan Gray-HatfieldStaff [email protected] night of sipping on fla-

vorful wassail just wasn’tenough, and officials said that’swhy they are extending the 16thannual Wassail Fest to two days.

Christine Gossett, event co-ordinator with Denton MainStreet Association, said thatwith merchants offering an esti-mated 40 wassail recipes in andaround the Square this year,there just isn’t enough time totry them all during the DentonHoliday Lighting Festival. Shesaid they will keep the traditionalive and offer the usual freetastings during Friday’s festival,from 5:30 to 8 p.m., as well asthe following day, Saturday,from 2 to 6 p.m.

“This is a way for people totaste more this year. With thepopularity of the event and itcontinuing to grow, there justwasn’t enough time in one eve-ning to try all the wassail avail-able,” Gossett said. “We are see-ing the growth as an opportuni-ty to expand on the holiday ac-tivities for the weekend andhope that more will decide tocome out and enjoy a second daywith us.”

Those activities, festival or-ganizers said, will include a pho-to opportunity with Santa Clausin front of a 1960s retro camper

stationed in front of the pictur-esque Courthouse on theSquare.

Merchants on the side streetsof the Square are also takingpart in the Christmas tradition,Gossett said. However, someshops and restaurants are offer-ing wassail tastes only on Fridaynight.

The wassail tradition wasstarted by merchants of theDenton Main Street Associationas a way to contribute to the an-nual holiday lighting festivities.Last year, more than 30 down-town Denton merchants partici-pated, according to a news re-lease.

Visitors can cast their votesfor their favorite wassail on Fri-day evening during the HolidayLighting Festival, or on Saturdayduring the expanded WassailFest.

Gossett said all participatingmerchants will have ballots anddrop-off boxes during the two-day Wassail Fest.

The coveted title of WassailFest king or queen will benamed Saturday, and as an in-centive for tasters to turn in bal-lots, all who vote will be eligiblefor door prizes, organizers said.

“We also encourage everyoneto follow us on social media aswe will have separate contestsgoing on for even more chancesto win prizes,” Gossett said. “This

is just really going to be a funtwo-day event that brings evenmore holiday festivities to thedowntown Square.”

Denton Main Street can befound on Facebook at www.face-book.com/downtowndenton,and a list of participating wassailmerchants is available online atwww.dentonmainstreet.org.

MEGAN GRAY-HAT-FIELD can be reached at 940-566-6885 and via Twitter at@MGrayNews.

Photos by David Minton/DRC


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Rock around the SquareBy Stanton BrasherFor the Denton Record-ChronicleIt’s beginning to look a lot

like Christmas, or, at least, it willwhen the Denton Holiday Festi-val Association plugs in for theiryearly festivities.

The Denton Holiday Light-ing Festival, now in its 26th year,will kick off this season’s celebra-tion at 5:30 p.m. on Friday onthe Downtown Denton Square.

With sleigh bells ring-ting-tingling from horse drawn car-riage rides and a visit from Santahimself, the free festival has funactivities for the whole family in-cluding live music, dance perfor-mances and arts and crafts.

“The event has always beenfree and that is what’s so greatabout the donations we get fromsponsors,” said Kelley Pound,Board Chair of the Denton Holi-day Festival Association.

“It helps keep it fr-ee. Wehave no intentions of changingthat,” Pound added.

Christmas has become syn-onymous with Black Friday andcommercial jingles, and the ideaof sponsors can often conjureimages of The Grinch.

But the lighting festivaldoesn’t point its shiny red nosein that direction.

“We open it up to non-profitswho want to do it as a fundrais-er,” Pound said.

“So, a lot of local non-profitssell food, hot chocolate, coffee,stuff like that,” she added.

The festival is not a meremonth one-off. Pound admitsthat she is in the holiday spirit 11months out of the year and thatfund raising is a constant con-cern.

The funds raised are not justfor the festival. The Denton Hol-iday Lighting Association is alsoresponsible for the upkeep onthe lights in the trees on the-Courthouse Square lawn 365days a year.

This illuminated circum-stance requires some out-of-the-gift-box ideas.

“This year, one of the thingswe did in the summertime, wetook a lot of the musicians andmade a CD – a Denton HolidayCD,” said David Pierce, co-direc-tor of musical programming forthe festival.

The album, A Very MerryDenton, is available on iTunesand features many of the artistsperforming at this year’s festival,including Mariachi Quetzal,Bubba Hernandez, Bonnie andNick Norris, and The DentonCommunity Band.

“That was a big thing for me,”Pierce said, “to have workedwith so many artists in a veryshort amount of time. It was twoweeks that we had to record and,sort of, rough-mix 12 songs.”

Not all of the artists thatworked on the CD could catch areindeer back in time for thelighting, but, the festival hasplenty of snow power to fill inthe gaps with musical acts suchas Bubba Turner, A Taste ofHerb and Midlake. With actslike these, the Denton HolidayLighting Festival seems to be theperfect place for jingle bells torock.

While the goal of the DentonHoliday Lighting association isto spread joy to the community,they feel that the festival alone isnot enough.

“The main focus of the eventis the toy drive,” Pound said.“The Denton County Toy Storeis our main recipient.”

The Denton County ToyStore, a non-profit division ofAsbury Methodist Church, is anorganization devoted to servingfamilies in Denton County. Ac-cording to their website, theyhave been in operation since1969 and give away more than2,000 toys a year.

“All of those toys stay in Den-ton County and are distributedto Denton County families,”Pound said.

As Pound is entering hersixth year with the festival, herjoyously fast-paced sleigh rideshows no signs of slowing down.

“It’s crazy, but I do it becauseI love Denton, Texas” Poundsaid.

File photos/DRC

Thanks to sponsors, Denton’s holiday lighting a feast of music, good cheer


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Art of flower arranging meets holiday decorBy Katherine RothAssociated PressHoliday decorations in the

U.S. are often symmetrical: Twocandles on either side of themantel, a round wreath in thecenter of the door, a centerpiecewith matching sprigs of hollyand pine on each side.

The ancient Japanese art ofikebana, or flower arranging,can provide festive sparkle andcolor, too, with a much moremodern feel.

“The three basic tenets areline, movement and open space,”said Eileen Kay, a retired ele-mentary-school teacher in Boul-der, Colorado, who has beenstudying ikebana for years.“Most people go to the store andbuy a bunch of flowers. Butthere’s no line. The line could bea piece of ivy, a ribbon, anythingthat lends itself to visual flow.”

Mastering ikebana requiresyears of training, and there aremany methods of approachingthe art. The Sogetsu school offlower arranging, one of thelargest and most accessible,teaches that anyone can arrangeikebana and with almost any-thing.

Even for the uninitiated, afew basic tools and principlesare sufficient to begin experi-menting at home with this dif-ferent aesthetic — just in timefor holiday decor.

“The biggest difference be-tween Western arrangementsand ikebana is asymmetry,” saidKimi Quinn, a Sogetsu-certifiedpractitioner who has been de-signing ikebana arrangementsin the U.S. and Japan for over 20years. “Ikebana is about captur-ing the universe and nature.Nothing in the natural world issymmetrical.”

In ikebana, the empty spacebetween branches is as impor-tant as the branches themselves.

“It’s like that Zen questionasking about the sound of onehand clapping. The answer is si-lence. Space,” Quinn said.

Many ikebana arrangementsmix and match tall tree branch-es and much smaller flowerswith no perfectly vertical or hor-izontal lines, plenty of space inbetween and, if a low dish isused, the water often in view.

To begin, all that’s needed is aheavy pin board (kenzan) or ablock of flower-arrangingsponge, available at craft and flo-ral-supply stores, and a low sal-ad bowl or platter. The containershould be filled with just enoughwater to barely cover the pinboard or sponge.

You might start with a deco-rative branch for a long definingline, a medium flower or branchand a shorter flower, and a largeleaf or some other small flowerto help cover the pin board.

For the holidays, barebranches painted silver, gold orwhite are a good choice, as arepine, holly or even red roses.

In general, “the longest stemshould be twice as long as thecontainer is wide,” Quinn said.“The medium stem should bearound three-quarters thelength of the longer branch, andthe shorter stem should bearound half the length of themedium stem.”

Before arranging the stemsand branches, trim excess fo-liage, and trim the stems whilethey are submerged in water.They should be clipped at an an-gle for tree branches andstraight across for flower stems,Quinn said.

“You don’t just stick themstraight down into the pinboard,” she said. “You anglethem in different directions,some backward and others for-ward, to give some depth andperspective. Pay attention to thecurve of the lines, and the spacesbetween the lines.”

Think about the beauty of thenatural forms, and allow yourpersonality and feeling to comethrough, Quinn said.

Ikebana displays typicallylast only three to five days.

“It’s so sad when they go be-cause I’ve put so much heart intothem,” Quinn said. “But appreci-ating that fleeting beauty is real-ly the essence of what it’s allabout.”

___ON THE WEBwww.sogetsu.or.jp (The So-

getsu school of Ikebana offersclasses, books and supplies)

www.ziji.com (sells suppliesfor ikebana flower arrange-ments)

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By Alison LadmanAssociated PressThis cookie was all about

packing an outrageous numberof peanuts into one small, butso-very-delicious package. In-spired by the NutRageous bar,these drop cookies combine pea-nut butter, whole peanuts, choc-olate and caramel into salty-sweet morsels you will find dan-gerously addictive.

___CARAMEL PEANUT BUT-

TER ROCKSStart to finish: 30 minutesMakes 3 dozen1 cup smooth peanut butter1 cup packed dark brown

sugar1 egg1 cup salted peanuts1 cup caramel filled chocolate

chipsHeat the oven to 375 F. Line

2 baking sheets with kitchenparchment or coat them withcooking spray.

In a medium bowl, stir to-gether the peanut butter, brownsugar and egg. Mix just until youhave a thick paste. Gently stir inthe peanuts and chocolate chips.Scoop by the tablespoon ontothe prepared baking sheets,leaving 1 1/2 inches betweenthem. Bake for 10 minutes, orjust until set. Allow to cool for 10minutes before removing fromthe pan. Once cooled, store in anairtight container at room tem-perature for up to a week.

Nutrition information perserving: 110 calories; 60 caloriesfrom fat (55 percent of total calo-ries); 7 g fat (2 g saturated; 0 gtrans fats); 5 mg cholesterol; 11 gcarbohydrate; 1 g fiber; 10 g sug-ar; 3 g protein; 40 mg sodium.

Holiday cookie inspired by Reese's NutRageous bars

Matthew Mead/AP

By Alison LadmanAssociated PressMaybe this year you should

consider stepping up yourChristmas brunch offerings. De-spite how extravagant it sounds,this savory brunch item actuallyis simple to assemble. You alsocan bake it the day before, thenreheat it in a 350 F oven for 15 to20 minutes. All you need to doChristmas morning is top thehash with poached eggs andsmoked salmon. And you'll beglad you did.

___SWEET POTATO AND

SALMON HASH BAKEStart to finish: 1hour 10 min-

utes (20 minutes active)Servings: 86 tablespoons (3/4 stick) un-

salted butter1 medium yellow onion,

diced2 large sweet potatoes,

peeled4 medium Yukon gold pota-

toes1 cup diced roasted red pep-

pers2 tablespoons roughly

chopped capers2 tablespoons chopped fresh

thymeKosher salt and ground black

pepper8 ounces smoked salmonSour cream or 8 poached

eggs (optional)Heat the oven to 400 F. Coat

a 3- to 4-quart casserole dishwith cooking spray.

In a large skillet over medi-um-high, melt the butter. Addthe onion and cook for 6 to 8minutes, or until tender andstarting to brown.

Meanwhile, in a large bowl,grate the sweet potatoes and Yu-kon gold potatoes. Alternatively,use the medium grating disc ona food processor to shred the po-tatoes. Either way, grasp theshredded potatoes a handful at atime to squeeze and discard asmuch liquid as possible, return-ing the potatoes to the bowl.

To the potatoes, add the on-ion-butter mixture, roasted redpepper, capers, thyme and a 1/2teaspoon each of salt and blackpepper. Spoon the mixture intothe prepared casserole dish.Bake for 50 minutes, or until thepotatoes are tender and the topis golden brown.

Top the hash with slices ofsmoked salmon and either dol-lops of sour cream or poachedeggs, if using.

Dress up asimple hash


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This weekend marks the 15th

year Denton City Dance Conser-vatory will stage A Gift for Em-ma, a holiday fantasia in dance.

Created by artistic directorLisa Racina, Emma borrowsthe spirit and tradition of Christ-mas and replaces a ho-hum win-ter recital with a story aboutEmma, a street urchin whosneaks into a dance studio, fallsasleep under a Christmas treeand takes a journey. Curiouscreatures from the earth, seaand childhood visions usherEmma through a dreamscapeand, ultimately, give Emma thegift of dance.

Racina drafted dancers fromamong her students DentonCity Contemporary Ballet andits home studio, Denton DanceConservatory. A Gift for Emmapairs emerging dancers withprofessional performers.

Professional guest artists re-turn. Yulia Ilina, an alumna ofthe Kiev Ballet, brings touchesof The Nutcracker to the pro-duction in her classical grandpas de deus. Chris Koehl, a for-mer faculty of the Denton con-servatory and contender on sea-son 8 of So You Think You CanDance, reprises his popular per-formance of the robot doll in theshow.

Racina’s heart might beat forballet, but her busy conservatoryteaches tap, jazz, hip-hop andmodern dance, and Emma stillshowcases the forms with its GIJoe dancers, graceful jellyfishand tap dancing elves. Morethan 200 performers appear inthe holiday tradition.

Dance program returns

Bruce Davis/Denton City Contemporary Ballet

Who: Denton City Contemporary BalletWhat: A holiday fantasia in dance by Lisa Racina and guest choreographersWhen: 7:30 p.m. Friday and Saturday, Dec. 5-6, 2 p.m. on Sunday, Dec. 7Where: Krum High School Auditorium, 700 Bobcat Ln. If you go: $12-$18. For reservations, visit http://bit.ly/1vLEfUg

‘A Gift For Emma’

By Alison LadmanAssociated PressThe holidays are stressful

enough, never mind if you feelthe need to reinvent your dinnerrepertoire every time someonenew pops over. But at the sametime, December is going to be anawful long month if you resort tomaking the same dish over andover again. So we figured therehad to be a delicious middleground.

And there was. Our idea wassimple — pick a cut of meat thatis easy to have on hand, simpleto prepare for both small groupsand crowds, and yet versatileenough to pair with multiple fla-vors.

Our choice? Pork tenderloin.Though delicious and tender, italso is neutral enough to pairwonderfully with numerous in-gredients. It's also easy to cook.We like to rub it with olive oil,season with salt and pepper,then roast for about 30 minutes.The entire process takes about 5minutes hands-on time. Thinlysliced, the tenderloins can bepaired with any number of sauc-es or toppings.

We've offered up two ver-sions here — a tangy butternutsquash pesto and a garlic-richpotato puree.

Add some fresh bread and asalad and you've got a great holi-day meal.

___HOLIDAY ROASTED

PORK TENDERLOIN (withthree variations)

Start to finish: 45 minutesServings: 8Two 1-pound pork tender-

loinsOlive oilKosher salt and ground black

pepperHeat the oven to 400 F.Brush or rub olive oil over the

surface of each pork tenderloin.Sprinkle each on all sides withsalt and pepper. Place the ten-derloins in a small roasting panand roast for 30 minutes, or un-til the center of the tenderloinsreaches 145 F. Slice and servetopped with one of the varia-

tions below.___BUTTERNUT SQUASH

PESTOIn a food processor, pulse 2

cups of peeled and cubed butter-nut squash until the pieces arevery finely diced. Stir 1/4 cup ol-ive oil into the squash, thenspread the mixture on a foil-lined rimmed baking sheet.Bake at 400 F for 12 to 15 min-utes, or until tender, but notmushy.

Lift the foil off the pan andplace the squash in the freezer tochill for 10 minutes. Oncechilled, in a medium bowl stirtogether the squash, 2 table-spoons lime juice, 1/4 cupchopped fresh cilantro, 1/4 cupchopped fresh basil, 1/4 cupgrated manchego cheese, andsalt and black pepper, to taste.Spoon over the pork and topwith toasted almonds.

GARLIC POTATO PUREEIn a small saucepan over me-

dium heat, combine 1 cup half-and-half with 3 garlic cloves and2 bay leaves. Cover and simmerfor 15 minutes. Meanwhile, in acovered medium saucepan fit-ted with a steamer basket andfilled with 1 inch of water, steam2 pounds of peeled and cubedrusset potatoes for 15 minutes, oruntil very tender. Pass the pota-toes through a food mill or ricerand into a large bowl. Removethe bay leaves from the half-and-half and discard. In a blender,puree the half-and-half with thegarlic until completely smooth.Gradually whisk the half-and-half into the potatoes, allowing itto be absorbed before addingmore. Whisk in 6 tablespoonsbutter, then season with salt andblack pepper. Sprinkle withchopped fresh thyme, then servealongside the pork tenderloin.

Fresh ways to serve pork tenderloin






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By Kim CookAssociated PressFor those who love to deco-

rate, there’s no time like the holi-days for adding fun, festivetouches to our living spaces.This year, there’s something formany tastes and styles.

A look at the trends you’ll seeat stores:

CHRISTMAS PASTThe 1920s inspire a lot of hol-

iday décor, with West Elm offer-ing glittery Art Deco letter orna-ments and star garlands, as wellas Deco-patterned, mercury-glass hurricanes in silver andmidnight blue. Elegant, gold,blown-glass animals fit the vibe.

At Pier 1, you’ll find beadedtree swags, as well as ornamentsencrusted with sequins or glassmosaics. Beaded metallic pillars,champagne glasses and bottles,and chevron-patterned pen-dants add Jazz Age style.

Throw pillows and signsprinted with a vintage-stylechalkboard Christmas greetinghold charm at Pottery Barn,wherethedesignisalsoavailablein a door mat. Here too, a dec-orative collection of old-fash-ioned village homes, churchesand schoolhouses evokes turn-of-the-century German orna-ments similarly made of card-board and silver glitter. Purchas-es from the collection supportshelters nationwide through theGive a Little Hope organization.

For a more midcentury look,consider Crate & Barrel’s tear-drop ornaments in a sexy, redmatte glass. If you’re into mak-ing some of your own midcentu-ry modern Christmas decora-tions, check out the DIY Net-work’s website for suggestionsincluding stockings and orna-ments.

SNOW GLOWLED lighting is now in just

about anything, including holi-day décorations. Ikea’s Stralacollection includes a garland ofpierced gold balls fitted withLEDs, and a bright red tree mathas built-in LEDs.

Frontgate’s Meteor light settwinkles, showers, shimmers

and glows at the touch of a but-ton.

Clusters of string lights lookgorgeous under glass cloches;Restoration Hardware offersboth in various sizes. And snowglobes that send up a flurry ofup-lit flakes with the push of abutton are a twist on the tradi-tional.

Also at the retailer: spare,birch-wrapped brancheswrapped in warm LEDs, in vari-ous sizes for tabletop or entry-way floor.

CITY SPARKLE“This year I’m seeing deep,

rich hues,” says designer TaniyaNayak. “Think sapphire, deepemerald and sexy violet. The realwow factor rolls in with the me-tallic touches. There is a cooljuxtaposition that happenswhen you mix the sophisticatedrichness of jewel tones and themedley of copper patina andcopper shine.”

Pier 1’s peacock-inspired treeskirt anchors a collection of vi-brant ornaments in facetedglass, sequins or feathers.

There are accent pillows onthe market this year decoratedwith glitter, bugle beads, sequinsor metallic embroidery thread.Look for snowflake or tree mo-tifs, or seasonal words like “No-el” and “Joy.” One or two on anentryway bench greet guestswith panache; Target and Ho-megoods have nicely priced op-

tions.Z Gallerie has the glamorous

Folly collection of white andgold pearl wreaths, table treesand garlands, as well as crystalflower spheres and ornamentsin trendy turquoise.

Stylized foxes and owls inwhite or gold acrylic add a soft,metallic accent to the tree or ta-blescape, from Ikea.

Pottery Barn’s chinchilla, foxor bear faux-fur tree skirts add atouch of luxe. Dress the tree withmidcentury-style copper andbrass trims for a cool and cur-rent vibe.

CAMP CHRISTMASThe rustic, cabin-y look that

took off last year has held strong.Woodland creatures populatethe ornament collections atLand of Nod, while, in a twist,hedgehogs and raccoons arephotoprinted on little stuffed or-naments at Target.

At West Elm, Boston design-er Mimi Kirchner’s felt foxes,deer, raccoons and bears sportjaunty scarves and plaid coats.

Ikea’s Vinter collection fea-tures Swedish patterns on cush-ion covers and guest towels. AtPottery Barn, an advent calen-dar with farmhouse charm iscreated out of small, galvanizedbuckets mounted on a pineframe.

Artists Petra Borner and Fio-na Howard have designed orna-ments for Crate & Barrel evok-

ing European folk art designs.Here too, clever tree collarsmade of glossy red or galvanizedmetal to resemble vintage tubs.

FOR ENTERTAININGNayak loves “any mixture of

glam and rustic,” including “awinter-white backdrop with re-claimed wood and a bit of pol-ished chrome.”

Crate & Barrel’s got a selec-tion of laser-cut, crocheted andcurled paper snowflakes increamy hues of champagne,bronze and white; add a few glit-tery, beaded ornaments in silverand muted grays.

Sandy Chilewich has a newcollection of mats and runnersrendered in gold, silver, gunmet-al and brass, in a chic geometricPebble pattern.

At Target, Nate Berkus’ AscotStar dessert plates and trays fea-ture a classic foulard pattern insmart black and white thatwould work for get-togethersstraight into New Year’s Eve.

For Hanukah, Jonathan Ad-ler offers a blue, Lucite cube me-norah, as well as an array ofmod, ceramic-animal meno-rahs. At Williams-Sonoma, acollection of porcelain platesand serveware in cream with agraphic print of ancient templemenorahs would add style to aholiday buffet.

Sara Peterson, editor-in-chief of HGTV Magazine, likescolorful décor beyond the tradi-

tional red and green. “Felt pom-pom garlands are always a partyhit, and not just for Christmastrees,” she says. “String them onstair railings and around mir-rors, and drape them from yourcurtain rods.”

Think beyond the livingroom, Peterson says.

“Add a little decorating twisthere and there throughout your

house,” she says. “It’s fun to dosomething beyond just settingthe table. In guest bathrooms,use a whiteboard marker towrite a fun holiday message onthe mirror, and put down a holi-day-themed bath mat. In thekitchen, plant mini cypress treesin colorful glazed pots, and swapout regular dish towels for fes-tive tea towels.”

Pier 1 Imports/AP

From vintage to city chic: holiday decor trends


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Brookshire Grocery Co. Spirit ofChristmas food drive through Dec.20 at Brookshire’s of Denton, 719 S.I-35E. Donations of nonperishablefood items will be donated to localservice organizations. North Texas Trinity CowboyChurch of Sanger will collectdonations 24 hours a day in theparking lot of Super Save Foods, at ofFM455 and I-35. Donations of boxedor canned food items as well asmonetary donations will be accepted.New toys and new blankets will alsobe accepted. Donations will be distrib-uted on Dec. 20 to anyone in need, noquestions asked, at the city park indowntown Sanger.“Christmas Is for Caring” fun-draiser Dec. 8-12 for Denton StateSupport Supported Living Center. Thecenter’s Volunteer Services Counciland WBAP-AM raise money forChristmas gifts for residents andother needs. Call the phone bank at214-525-2500 between 6 a.m. to 7p.m. during the drive. Donations aretax-deductible.Giving Hope Inc. poinsettia saleoffering 10-inch plants in red, white or

pink, $20 each. To order, call theGiving Hope office at 940-380-0513.Orders can be picked up Dec. 3-5from Irwin Hall of Denton’s FirstPresbyterian Church, 1114 W. Universi-ty Drive. Delivery is offered for largeorders.Toys for Tots Drive from 10 a.m. to5 p.m. Dec. 5-7 at Golden TriangleMall, 2201 S. I-35E. Cadets will collectnew, unwrapped toys inside andoutside the mall. Visit http://shop-goldentriangle.com.Toys for Tots drive through Dec. 12at Corinth City Hall, 3300 CorinthParkway, and Kensington Park Apart-ments, 3150 S. Garrison Rd in Corinth.Drop off new, unwrapped toys. Visithttps://cityofcorinth.com.Wish List for Denton StateSupported Living Center resi-dents at the Volunteer ServicesCouncil website, www.vscdenton.org.Gifts can be delivered to 3980 StateSchool Road, Building 557, or to anyregional Calloway’s Nursery locationduring Dec. 8-12. Gifts should bewrapped and tagged, and not includeany glass, food or gift cards. Call940-591-3630.

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For some, it has been a diScult year and the holidays— traditionally a time of celebration—can magnify atragedy or loss. We’ve found that remembering a loved one with a candlelight remembrance service oVenhelps families work through diScult times. If you have lost a loved one, please join us and we’ll take a moment to remember and celebrate that life... together.

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When: Saturday, December 13 1:00 p.m.

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Phone: (940) 382-2214

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By Alison LadmanAssociated PressNobody is going to blame

you if your holiday party spreadincludes a bowl of mixed nuts,some grapes and a wedge or twoof cheese. After all, most peopleenjoy them and are willing tonibble mindlessly on them. Butit is easier than you think to ele-vate your feast by bolsteringthose tired party snack clicheswith a few more creative offer-ings.

You won’t need to work veryhard at this. Most holiday partysnacks can be assembled in lessthan 10 minutes, and many canbe assembled ahead of time.And the only truly importantrule is to make sure everything isneat and easy to eat (one-hand-ing it really is best for partyfood).

To help get your party start-ed, we’ve assembled some of ourfavorite snack ideas. We’ve evengiven you a way to jazz up yourbasic bowl of mixed nuts.

DEAS FOR SNACKS:— Spiced nuts: Beat 1 egg

white with 1 teaspoon of wateruntil frothy. Add 3 cups of yourfavorite unsalted nuts and tossto coat. In another bowl, whisktogether 1/4 cup sugar, 1/2 tea-spoon five-spice powder, 1 tea-spoon cinnamon, a pinch of cay-enne and 1/2 teaspoon koshersalt. Toss the sugar mixture withthe nuts and spread on arimmed baking sheet lined withkitchen parchment. Bake at 350F until fragrant and dry.

— Marinated olives: Whisktogether 2 tablespoons olive oil,3 tablespoons balsamic vinegar,the zest of 1 orange, 2 mincedcloves garlic and 2 tablespoonsfinely minced fresh rosemary.Toss with 2 cups mixed pitted ol-ives. Refrigerate and allow tomarinate for at least 4 hours.Bring to room temperature be-fore serving.

— Honeyed goat cheese: Setan 8-ounce log of soft goatcheese on a serving plate. Driz-zle the cheese liberally with hon-ey, then sprinkle with toastedpecans, chopped fresh tarragon,grated lemon zest and groundblack pepper. Serve with crack-ers or sliced baguette.

Pat dry with paper towels, thenspread on a dinner plate.Roughly smash the beans with afork or potato masher. Drizzle allover with olive oil and lemonjuice. Sprinkle with grated lem-on zest, chopped fresh oregano,coarse sea salt, black pepper andsmoked paprika. Serve withtoasted pita chips.

— Marinated mozzarellawith anchovy and peanuts:Mash 3 anchovies with a fork ina medium bowl. Add 1/2 cupgood olive oil, 1 pound cubed,drained fresh mozzarella, apinch of red pepper flakes, 2cloves grated garlic, 1/4 cup tornfresh basil leaves, and 1/2 cuplightly chopped unsalted pea-nuts. Serve with bread forscooping.

— Sweet and spicy crackerbark: Line a rimmed bakingsheet with foil and coat withcooking spray. Arrange saltinecrackers in a single layer cover-ing the entire baking sheet. In amedium saucepan over mediumheat, combine 1 cup butter, 1 cupbrown sugar, 1/2 teaspoon cay-enne (more or less to taste), 1/2teaspoon pumpkin pie spiceblend, 1/2 teaspoon kosher saltand 1/2 teaspoon ground blackpepper. Bring to a simmer andstir to combine. Pour the mix-ture over the crackers, spreadinguntil the crackers are evenly cov-ered. Bake at 350 F until goldenbrown and bubbling, about 5minutes. Sprinkle the top with1/2 cup crumbled crisp-cookedbacon and 1/4 cup toasted sun-flower seeds. Allow to cool com-pletely, then break into bite-sized pieces.

Matthew Mead/AP— Apricot prosciutto beans:

Spread a half slice of prosciuttovery thinly with apricot pre-serves. Wrap the prosciuttoaround several haricot verts(thin French green beans) and athin strip of roasted red pepper.Make a dozen or so bundles inthis fashion, then stack on aserving tray. Sprinkle withground black pepper.

— Bacon-date cream cheesedip: Beat an 8-ounce block ofcream cheese with 2 table-spoons of milk until light andfluffy. Stir in 1/2 cup crumbledwell-cooked bacon, 1/2 cupchopped dates and 2 thinlysliced scallions. Season with saltand ground black pepper. Topwith a drizzle of balsamic glaze.

— Avocado shrimp cocktail:In a food processor, combine theflesh of 3 avocados with 1/2 cupcocktail sauce, 2 tablespoonshorseradish, the juice of 1 lime, asplash of hot sauce and a bit ofsalt and pepper. Process untilsmooth, then transfer to a serv-ing bowl. Top with sliced scal-lions and serve with cooked,chilled shrimp.

— Candied kielbasa bites:Slice 1 pound of kielbasa intothin ovals. Arrange in a singlelayer on a foil-lined rimmedbaking sheet. In a small bowl,mix together 3/4 cup brownsugar with 1/2 teaspoon cayennepepper. Sprinkle evenly over thekielbasa. Bake at 350 F until theslices are golden brown and thesugar is bubbly, about 30 min-utes.

— Smashed lemon cannellinibeans: Drain and rinse a 15-ounce can of cannellini beans.

Ideas for easy party snacks






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Happy Holidays to You and Yours!

By Sara MoultonAssociated PressPlenty of us have a perfectly

understandable fear of frying.After all, it can be both messyand dangerous. But it doesn’thave to be. And since eatingfried food is one of life’s greatjoys, it’s well worth mastering.

Consider the doughnut. Ev-erybody’s favorite wheel-shapedgoodie is made of fried sweet-ened dough that has leavenedwith yeast, baking powder orbaking soda. The difference inleavening comes down to tex-ture. Yeast doughnuts are lightand airy, while doughnuts leav-ened with baking powder orbaking soda are denser, morelike cake.

These chai-spiced dough-nuts are of the latter variety.They are easy to mix together(just don’t overmix or they’ll gettough) and flavored with chai-style spices (the kinds that makeIndian tea so lovable).

The equipment part of fryingis easy. A fryer is nice, but if youdon’t have one, you can piece to-gether one of your own. It re-quires nothing more than alarge, deep pot and a frying ther-mometer.

The best kind of oil for thisjob is one that’s flavorless andhas a high “smoke point.” Thesmoke point is the temperatureat which a given oil starts tosmoke; it can catch fire if it getsmuch hotter than that. Goodcandidates include vegetable,safflower, sunflower, soy, somekinds of canola, and some kindsof grape seed. Usually, the labelwill tell you if the oil’s suitable forfrying.

Don’t fill the pot with morethan about 2 inches of oil. Whenyou add the doughnuts, the levelof the oil will rise. Next, insertthe thermometer deep enoughinto the oil to get a reading, butnot so deep that it rests on thebottom of the pan. Now heat theoil to 375 F.

Once the right temperatureis reached, it’s important to frythe doughnuts in small batches.If you fry up too many at once,the oil temperature drops and

the doughnuts absorb too muchoil. You want to make sure the oilis always between 365 F and380F. If it starts to edge up to-ward 400 F, add some cold oil tocool it down. If it dips below 350F, remove the doughnuts tem-porarily, which will allow the oilto climb back up.

The perfect tool for removingdoughnuts (or any fried food)from hot oil is called a spider.These are flat strainers thatwork like a scoop blended with awooden spoon. But the scooppart usually is made of a web-like lattice of wire (hence thename).

As the doughnuts fry, letthem rest for a few moments,then cut one open to make surethey are cooked through. Theexteriors should be deep brownand the interiors should be cake-like and light.

Can you re-use the oil? Sure,as long as you didn’t overheat itthe first time (which lowers itssmoke point) and you strain itwith a fine strainer to lose anycrumbs. But I wouldn’t re-use itmore than once.

Got it? Great. When it comesto frying, there’s nothing to fear.

___CHAI-SPICED DOUGH-

NUTSStart to finish: 1 hourMakes 36 small doughnutsFor the spice mix:2 teaspoons cinnamon2 teaspoons ground carda-

mom1 teaspoon ground dry ginger1teaspoon ground black pep-

per1/2 teaspoon ground clovesFor the doughnuts:2 cups all-purpose flour, plus

extra for dusting the counter2 teaspoons baking powder1 teaspoon baking soda1/2 teaspoon table salt3/4 cup plus 2 tablespoons

sugar, divided2/3 cup buttermilk4 tablespoons (1/2 stick) but-

ter, melted and cooled1 large egg, beaten lightly1 teaspoon vanilla extract1/4 cup finely chopped crys-

tallized ginger

Vegetable oil, for fryingTo make the spice mix, in a

small bowl stir together the cin-namon, cardamom, ginger, pep-per and cloves. Set aside.

To make the doughnuts, in alarge bowl whisk together theflour, baking powder, baking so-da, salt and 1 tablespoon of thespice mix until well combined.

In a shallow bowl, whisk to-gether 1/2 cup of the sugar and 2teaspoons of the spice mix. Setaside.

In another large bowl, com-bine the remaining sugar, thebuttermilk, butter, egg, vanillaand candied ginger. Add to theflour mixture and stir just untilthe mixture forms a stickydough. Scrape the dough out on-to a lightly floured counter andknead it briefly until it justcomes together.

Lightly flour a baking sheet.On a lightly floured counter,

pat out the door (which will besticky) into a round about 1/3inch thick. Use a 1 3/4-inchround biscuit or cookie cutter tocut rounds from the dough.Transfer the doughnuts to theprepared baking sheet, then re-roll and cut the scraps of doughonce.

In a wide, 5-quart heavy potover medium-high, heat 2 inch-es of vegetable oil to 375 F.

Working in batches of 5 or 6,carefully add the doughnuts, 1ata time, to the oil and fry, turningover frequently, until browned,about 2 1/2 minutes per batch.Transfer the fried doughnuts topaper towels to drain. Returnthe oil to 375 F between batches.Let the fried doughnuts coolslightly, then dredge themthrough the bowl of spiced sug-ar, turning to coat both sides.

Nutrition information perserving: 70 calories; 30 caloriesfrom fat (43 percent of total cal-ories); 3.5 g fat (0 g saturated; 0g trans fats); 5 mg cholesterol; 10g carbohydrate; 0 g fiber; 5 gsugar; 1 g protein; 105 mg sodi-um.

___EDITOR’S NOTE: Sara

Moulton was executive chef atGourmet magazine for nearly

25 years, and spent a decadehosting several Food Networkshows. She currently stars inpublic television’s “Sara’sWeeknight Meals” and haswritten three cookbooks, in-cluding “Sara Moulton’s Ev-eryday Family Dinners.” Matthew Mead/AP

Master deep-frying to get perfect doughnuts


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Denton actor, playwrightand director Bryan Patrickmight be known mostly for hiscomedic chops. But in his latestproject, Patrick’s job is to cutthrough a man’s well-earnedcynicism and find his heart.

Ebenezer Scrooge is nearly acaricature of avarice and unhap-py solitude, and as the directorof Denton Community Theatre’sA Christmas Carol, Patrick’smission is to find sweetness inthe presence of scarcity, and re-demption in the midst of gardenvariety cruelty.

Pat Watson appears asScrooge in the classic story of amerchant who does his best toignore the moral heart andwarmth of his young clerk, BobCrachit. Blindness proves dan-gerous for old Scrooge, who fac-es his empty soul on a restlessChristmas Eve, when threeghosts visit him to make himlook back on Christmases past,present and future. Can Scroogefind a new way of living – andbeing – by truly celebratingChristmas?

In the span of a single night,

Scrooge has to weigh a futuredictated by his miserly suspicionof people against the simplesweetness of hope proffered by alittle boy, tiny Tim Crachit,whose stature might be smalland disabled, but whose spirit isbuoyant.

This adaptation honors thenovel, and weaves Christmascarols through they play.

With Brittany Fowler as theGhost of Christmas Past, MikeStrecher as the Ghost of Christ-mas Present and Travis Barth asthe Ghost of Christmas Future.

Community theatre bringsclassic holiday story to life Who: Denton Community Theatre

What: A stage adaptation of Charles Dickens’ novel, by Lin StevensWhen: 7:30 p.m. Friday and Saturday, Dec. 12-13 and Dec. 19-20; 2 p.m. Sunday, Dec. 14 & Dec. 21Where: The Campus Theatre, 214 W. Hickory St.If you go: $22 adults, $18 for ages 62 and up and $10 for ages 12 and younger. For reservations, call

940-3882-1915.

‘A Christmas Carol’

By Alison LadmanAssociated PressA robust Italian dinner feels

just about right for Christmas.It's rich and comforting and —particularly in the case of ourlobster manicotti — decadentwithout being fussy.

We start our manicotti with alobster and ricotta cheese filling,but if lobster is too much trouble(or not in the budget) just sub-stitute cooked and peeledshrimp. You also could makethis dish vegetarian by skippingthe seafood entirely and usingwell-drained chopped andcooked spinach. Whatever youuse, a zippy — but not scorching— fra diavolo sauce ties every-thing together wonderfully.

And to help keep your holi-day running smoothly, this dishcan be prepared the night beforeand refrigerated until ready tobake.

___LOBSTER MANICOTTI

FRA DIAVOLOStart to finish: 1 hourServings: 52 tablespoons olive oil2 medium yellow onions,

chopped1 teaspoon red pepper flakes

(more or less, to taste)

3 cloves garlic, thinly sliced28-ounce can crushed fire-

roasted tomatoes2 tablespoons lemon juiceKosher salt and ground black

pepper7 ounces cooked lobster

meat, drained, patted dry androughly chopped (about 1mounded cup)

1 cup whole-milk ricottacheese

1/4 cup chopped fresh basil,plus extra for garnish

8-ounce box wide lasagnanoodle sheets (10 sheets)

Grated romano cheese (op-tional)

In a medium saucepan overmedium-high, heat the oil. Addthe onion and cook until tenderand beginning to brown, 6 to 8minutes. Transfer half of the on-ions to a medium bowl. Add thered pepper flakes and garlic tothe saucepan and continue tocook for 3 to 4 minutes. Add thetomatoes and cover. Cook, stir-ring occasionally, for 15 to 20minutes. Stir in the lemon juice,then season with salt and pep-per. Set aside.

Add the lobster, ricotta andbasil to the bowl of onion. Stir tocombine, then season with saltand pepper.

Heat the oven to 400 F.Bring a large pot of salted waterto a boil. Spread 1/2 cup of thesauce over the bottom of a 9-by-9-inch baking dish.

Cook the pasta in the boilingwater according to package di-rections, then drain well. Work-ing quickly and carefully withone sheet of pasta at a time, lay apasta sheet flat in front of you.Spoon 1/4 cup of the lobster-ri-cotta filling across the bottomedge of the pasta sheet. Roll thepasta away from you, forming atube around the filling. Lay therolled and filled pasta (manicot-ti) on the sauce in the bakingdish.

Repeat with the remainingpasta sheets, filling and liningthe manicotti in a row in the pre-pared pan. Spoon the remainingsauce over the tops of the mani-cotti. Bake for 20 to 25 minutes,or until the sauce is bubblingand browning around the edges.Serve topped with basil andgrated romano, if desired.

Nutrition information perserving: 410 calories; 120 calo-ries from fat (29 percent of totalcalories); 13 g fat (5 g saturated;0 g trans fats); 85 mg cholester-ol; 53 g carbohydrate; 5 g fiber;10 g sugar; 22 g protein.

Go Italian this Christmas with lobster manicotti


Catch The Spirit Of The Season!

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May the true meaning of Christmas reside in

your heart this holiday season and beyond.

By Peggy Heinkel-WolfeStaff [email protected] for the Denton

State Supported Living Centerhave teamed up with WBAP-AM for the annual “Christmas Isfor Caring” fundraiser Dec. 8-12.

The center’s Volunteer Ser-vices Council has helped raisemoney for the center for 36years, partnering with area radio

stations for many years to helppay for things that the state ofTexas doesn’t, including Christ-mas gifts for the residents andother needs.

This year, longtime volunteerNeil Sperry will help the cam-paign on radio station WBAP-AM (820).

Last year, the group raisedmoney to help pay for more cov-ered walkways, according to Su-

san Dean, spokeswoman for thecouncil.

This year, the group plans tohelp pay for new respiratoryequipment.

Donors may call the phonebank at 214-525-2500 between6 a.m. to 7 p.m. each day duringthe drive.All contributions gostraight to the council, makingthem tax-deductible.

In addition to making a cash

donation, people can also give agift directly to residents at theDenton State Supported LivingCenter.The council put togethera “Wish List” on its website tohelp. Gifts can be delivered di-rectly at any time to 3980 StateSchool Road, Building 557, inDenton.

Or, during the drive Dec. 8-12, they can be taken to any Cal-loway’s Nursery in the Dallas-

Fort Worth area.The council asks that the gift

be wrapped and tagged, and notinclude any glass, food or giftcards.

More information on theWish List can be found on thecouncil’s website, www.vscden-ton.org, or by calling 940-591-3630.

Each year, the council seesthat it all comes together for the

residents in a big Christmas par-ty, Dean said. WBAP will hostthe event, which is open to thepublic, from 6 to 7:30 p.m.Thursday, Dec. 18.

“I can guarantee that it willwarm everyone’s heart,” Deansaid.

PEGGY HEINKEL-WOLFEcan be reached at 940-566-6881 and via Twitter at@phwolfeDRC.

Denton State Supported Living Center fundraiser planned


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By Lucinda BreedingFeatures [email protected] Festival Ballet of North

Central Texas has but one missi-on.

Each December, the Denton-based company dresses up thestage at Margo Jones Perfor-mance Hall at Texas Woman’sUniversity as the grand Stahl-baum home on Christmas Eve,and then transform it into theLand of Sweets. And then thecompany fills the stage withgirls, boys, mice and soldiers, theyoung Clara Stahlbaum and herNutcracker Prince.

The company has producedthe holiday ballet classic for thelast 26 years. Ballet dancers El-dar Valiev and Lilia Valieva tookover the Denton tradition just afew seasons ago.

More than 200 dancers —some as young as 4 — tell thefateful story of Clara, whodreams of traveling to the Landof Sweets with a real live Nut-cracker Prince.

This is all inspired by the giftof a nutcracker doll given to Cla-ra by her godfather, Drossel-meyer. As she slumbers underthe family Christmas tree, Clarawatches the prince commandtoy soldiers through a battlewith the mice and their MouseKing.

The Nutcracker Prince es-corts Clara through the fancifulLand of Sweets, where shewatches a cavalcade of dancerswho demonstrate their nativeflair — Russian, Spanish, Chi-nese, Arabian and more.

The Festival Ballet produc-tion includes students of thecompany’s home studio, DentonBallet Academy, and dancersfrom across North Texas.

Before the ballet opens, thecompany often takes dancersthrough area schools to performpieces for young students. Acorps of volunteers prepares andmaintains costumes for the pro-ductions, from ball gowns to thegray furry mouse costumes(complete with red eyes thatlight up in the darkness). Watchfor costumed dancers at theDenton Holiday Lighting Festi-val on the Square from 5:30 to 8p.m. Friday.

The Festival Ballet always in-vites a pair of guest artists to per-form the grand pas de deux be-tween the Snow Queen and herCavalier.

The local ballet sells out eachyear, and reservations are en-couraged. For tickets, visitwww.festivalballet.net.

LUCINDA BREEDING canbe reached at 940-566-6877and via Twitter at @LBree-dingDRC.

Festival Ballet prepares to stage ‘Nutcracker’

Bruce Davis/Festival Ballet of North Central Texas


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Holiday cocktails to help you pour some cheersteaming. Stir in the whiskeyand hazelnut liqueur, then topwith grated nutmeg. Serve witha cinnamon stick for stirring.

___RUBY SPICE BUBBLESStart to finish: 1 hour (10

minutes active)Servings: 41/4 cup sugar1/2 teaspoon cinnamonPinch ground cloves1/4 teaspoon ground dry gin-

ger3 tablespoons water4 ounces unsweetened cran-

By Alison LadmanAssociated PressWhether you’re having a qui-

et night in with family or a largergathering with friends, holidaycelebrations often call for a cock-tail — sometimes simply to helpyou deal with those friends andfamily! So we’ve got you coveredwith a trio of easy but deliciouscocktails that won’t tax yourtime or budget.

If there’s a chill in the air, con-sider starting with the roastedcider, a seasonal hot toddy thatcombines a classic mulled ciderwith the toasty flavor of hazel-nuts. Or for a fresh take on tradi-tion, try the ginger fashion, azippy rendition of the reliableold fashioned. And if you’re feel-ing particularly festive, the rubyspice bubbles offers a fresh —and refreshing — way to enjoysparkling wine.

___ROASTED CIDERStart to finish: 10 minutesServings: 16 ounces cider1 1/2 ounces rye whiskey1 ounce hazelnut liqueur

(such as Frangelico)Freshly grated nutmegCinnamon stick, to garnishIn a small saucepan over me-

dium heat or in a mug in the mi-crowave, heat the cider until just

berry juice, chilled750-milliliter bottle spar-

kling white wine, chilledBrandied or candied cherriesIn a microwave-safe bowl or

glass, combine the sugar, cinna-mon, cloves, ginger and water.Stir well, then microwave onhigh for 1 to 2 minutes, or untilthe sugar is completely dis-solved. Set aside to cool com-pletely.

In a cocktail shaker, combinethe cooled spice syrup with thecranberry juice. Shake to com-bine, then divide between 4

cocktail flutes or coupe glasses.Top each with sparkling wineand add 1 cherry to each.

___GINGER FASHIONEDStart to finish: 5 minutes

Servings: 11-inch slice fresh ginger1 sugar cube2-inch strip orange peel2 dashes maple bitters2 ounces bourbon

IceIn an old fashioned glass,

muddle the ginger, sugar, orangepeel and bitters until the sugar isdissolved. Add the bourbon andstir. Add an ice cube and serve.

Matthew Mead/AP






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