Dear Friends,
Tis the season for joy and kindness! As we plummet forward into 2025, we each have an opportunity to make someone’s holidays bright. It is truly better to give than to receive. Whether you reach out to an old friend or a new acquaintance to say hello or mail a card to someone local or someone far away, the gift of thoughtfulness and time is sure to add joy.
For many, the holidays can bring sadness. It is a time when we miss those we love who are no longer with us. It is the time when the distance between family and friends seems the greatest. There is no better time to reach for our inner joy and spread it to everyone we see. It is a smile across a crowded diner, a hand opening the door, an extra moment to listen to a neighbor talk about a grandchild.
At Bartlett Woods, we are fortunate to have a community of family around us every day. We are blessed to break bread and share laughter. I wish for all that you shine your own light and spread your joy and kindness. And, of course, enjoy your special recipes that you typically only make during this special time of year. For me, it is Martha Washingtons (see recipe below). I remember my mother and my grandmother before her making them every Christmas. Christmas just wouldn’t be Christmas without them. Whichever holiday you celebrate, give from your heart.
Happy Holidays! Merry Christmas! Happy Hanukkah!
Best regards,
Kelly
Recipe for Martha Washingtons
1 (14 ounce) bag sweetened flaked coconut
1 (14 ounce) can sweetened condensed milk
2 cups powered sugar
1 cup unsalted butter, melted and cooled
1 ½ cups of chopped pecans
For Dipping Chocolate:
1 (12 ounce) package semi-sweet chocolate chips plus 2 tablespoons Crisco
Combine everything but the dipping chocolate ingredients and mix well. Cover and refrigerate overnight. Remove from refrigerator, roll into balls and place on parchment paper or baking sheets. Place balls into fridge while you melt the chocolate.
Melt the chocolate, stirring frequently. Quickly drop the balls one at a time into the melted chocolate and toss with fork to fully coat. Lift out, letting the excess chocolate drain. Place balls on parchment paper or baking sheet to set. Makes about 6-7 dozen.