By Sherrie Norris
Having never grown up with too much live “cultural” access in the ‘60s and ‘70s, I was not so familiar with holiday stage productions beyond school and church Christmas programs. I remember attending The Singing Christmas Tree presentation in Charlotte with my friend, Gina, and her family one year, and was in awe at that experience. Only after becoming an adult and expanding my horizons just a bit, did I learn to enjoy other seasonal shows outside the “norm.”
I’ve had the opportunity to help promote countless events through the years, and in particular, The Nutcracker, on occasion when my coworker and entertainment editor, Jeff Eason, now deceased, allowed me to squeeze in a few words here and there. Jeff absolutely loved featuring the timeless treasure each year, attending the final dress rehearsals, interviewing those involved, and especially the director, Cay Harkins.
It didn’t hurt that Cay always followed up his great reviews with a homemade chocolate chip pie she hand-delivered to our office a few days following the final show.
Still, it just didn’t click with me. I didn’t know about the years of involvement that so many local families had come to love and anticipate from year to year, and had no idea of the connections associated with a hometown production of such magnitude.
Upon eventually being introduced to our future daughter-in-law and attending her performance in The Nutcracker, I began to have somewhat of an appreciation for all that glitters this time every year — and the time, effort, talent and sheer dedication involved in such a huge performance.
Van and I became annual attendees and were so proud of Sara and her 300-plus dancing “family” that graced the stage each year. And, following Jeff’s death, I slowly slipped into his well-worn shoes as a local media promoter of The Nutcracker. But, on a much smaller scale than did he.
A few days ago, however, during our attendance at the final presentation of this year’s show, something happened. While Sara no longer performs, our 7-year-old granddaughter does.
As a “Ginger Kid” on that stage in her own little fantasy world, surrounded by dozens of others — including a lovely family friend in the lead role of Clara, the Gumdrops, Candy Cane Dancers, Dewdrop and Sugar Plum Fairies, in the Land of Snow and in the Kingdom of Sweets — a made-for-the-stage, broad-smiling, kiss-throwing Lainey Ruth helped awaken my Christmas spirit. I wondered if I’d find it this year. But, I did. And, I’m thankful not only for the fun side of the holiday that came alive, but even more so, for the reminder of the true reason for the season during Cay Harkins’ curtain call.
So, Merry Christmas to all of you, and I hope that, like Clara, your dreams come true.
In honor of Cay and all of her cast, I present my own contribution of something sweet to continue the Christmas magic.
Sugar Plum Bread
¾ cup butter
1 ¾ cup sugar
4 eggs
4 cups flour
1 tsp. baking soda
1 cup buttermilk
1 tsp. lemon juice
¾ cup orange candy slices, cut fine
1¼ cup nuts
½ cup chopped dates
In a mixing bowl, cream butter, sugar and eggs. Sift together flour and soda. Add alternately to creamy mixture the buttermilk and lemon juice. Mix in orange slices, nuts and dates. Pour into greased mini bread pans. Bake at 325°F for 1½ hours, watching carefully after the first hour and removing from oven when appearing and testing done.
Candy Cane Cookies
1 cup butter-flavored Crisco or ½ cup shortening, ½ cup butter
1 cup powdered sugar, sifted
1 egg
1 ½ tsp. almond extract
1 tsp. vanilla
2 ½ cups all-purpose flour
1 tsp. salt
Red food coloring
½ cup crushed peppermint candy
½ cup granulated sugar
Heat oven to 375°F. Mix shortening/butter, sugar, egg and flavorings thoroughly. Mix flour and salt; stir into shortening mixture. Divide dough in half. Blend red food coloring into one half. Roll a 4-inch strip (using 1 teaspoon dough) of each color. For smooth, even strips, roll them back and forth on lightly floured board. Place strips side by side; press lightly together and twist like rope. For best results, complete cookies one at a time. Place on ungreased baking sheet. Curve top to form handle of cane.
Bake about 9 minutes until lightly browned. While still warm, sprinkle with mixture of peppermint candy and sugar.
Makes about 4 dozen candy canes.
Gingerbread Cookies
1½ cups sugar
1 cup butter
1/3 cup molasses
1 egg
3 ¼ cup flour
2 tsp. baking soda
2 tsp. ginger
2 tsp. cinnamon
½ tsp. salt
Mix together all ingredients. Refrigerate at least 1 hour. With ¼ of the dough, roll to 1/8-inch thickness on floured surface. Keep remaining dough in refrigerator. Place on ungreased sheet and bake 6 to 9 minutes at 350 degrees. Great recipe for cut out cookies, gingerbread houses, etc.
Chocolate Chip Walnut Pie
2 eggs, beaten
1 cup sugar
1 stick butter
½ cup flour
1 tsp. vanilla
1 cup chopped walnuts
1 cup chocolate chips
1 unbaked pie inch pie shell
Combine eggs, flour and sugar in mixing bowl. Beat for 2 minutes. Stir in vanilla, butter, walnuts and chocolate chips. Pour into pie shell. Bake at 325 degrees for 1 hour. Serve warm or cool with whipped cream or vanilla ice cream.