Thursday, December 13, 2018

Merry Christmas from Bolivia

Rumi Rancho Reindeer

"There really are reindeer in Bolivia,"
said Abby to her sisters, Ellie and Olivia.

"They seem to me just a little bit strange.
Aunt Peggy says it’s because they’re open range.

I’ve seen them and they are strange indeed
Because their funny antlers are red and green."

Many kids walk far to go to Rumi Rancho to play
They hear stories of Jesus and always want to stay.

They heard that Jesus was born a long time ago
  His birthday is on Christmas day and He loves us so.

Missionaries travel the whole world wide
To tell the Good News that Jesus is alive.

He was born in a manger on Christmas day
So that we might learn of all God’s ways.

The way to heaven is still the same
Believe in Jesus, He knows us by name.

We know we celebrate because you are the reason
So Happy Birthday, Jesus, this Christmas Season.

From Rumi Rancho you can hear the kids cheer
Merry Christmas to all and a Happy New Year!
  
Luke 2:11 “For unto you is born this day in the city of David a Savior,
     who is Christ the Lord.”

And before you go, check out this recipe all the way from Bolivia!

BOLIVIAN BUÑUELOS RECIPE:

Buñelos are a popular snack throughout Latin America. While they can be eaten at
anytime, Bolivian tradition sees them eaten on Christmas morning with syrup and hot
chocolate.

Buñuelos are a soft doughy sweetbread that is deep-fried in the same way doughnuts are
made, with a similar flavor but a slightly more chewy texture, traditionally served
drizzled with a syrup or honey. The buñuelos are often puffy with a crispy crust and air
pockets on the inside.



Ingredients:
2 tablespoons fresh yeast
1 cup warm water
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon anise
2 eggs
2 cups flour
3 cups butter
Molasses to taste
1/2 cup sunflower oil to moisten hands

Preparation:
In a bowl, dissolve the sugar in water, add the fresh yeast, let it stand for about 7 minutes,
then add the salt, anise, eggs and flour, mixing it slowly with your hand until you obtain a
watery dough. Let the dough stand and rise twice before you start frying in hot butter or
oil.

To fry, first spread oil over your hands, take a handful of dough with the fingertips and
stretch it into a 4-inch round; rotating the dough occasionally to form a circle. When
about to fry, poke a hole in the middle, and put in the frying pan with a stick or the back
of a wooden spoon through the hole. Let it acquire a golden brown color on both sides
before retiring and leave in a colander to drain away excess oil; then put all in a bowl to
serve.

Serve with a jug of hot sugar cane syrup, molasses or honey for each person to add the desired amount on the buñuelo. Note: Some Bolivians prefer to eat their buñuelos covered in sifted powdered sugar.



Merry Christmas and a Happy New Year!

The Hooray for Holidays Series will be available later this summer. All four books are being revised and will be available under a new imprint. Thanks for your patience. 



Monday, December 3, 2018

Buñuelos with Jesus




This week, I am participating in a fun holiday recipes blog hop with friends. Every day, one of us shares holiday recipes with our readers. Today is my turn with this post. I'll include some links at the end for my friends' posts, and will update the list later this week to add all the others.

Almost 20 years ago, our mission started Christmas trips to remote villages high in the Andes Mountains of Bolivia where we are missionaries. My husband and Juan, a Quechua young man who was born in the Andes Mountains, began going to villages high above the tree line. These trips had to be made on quads because the roads ended before arriving to these villages. Then by foot, they reached the final destination––small
communities where life is hard, and the people are precious. Twenty years later, we still continue doing this ministry each Christmas, but now with the help of our Bolivian church.

Bread is a delicacy in the mountains. The highest regions don’t have firewood, but a little further down the mountain where there is firewood, flour is scarce. When the kids see bread their eyes light up––just like they do when they see toys. But, just as they readily accept the bread, they also accept the Bread of Life. They are hungry for both––bread to satisfy their tummies, and Bread to satisfy their souls. Every year we share the Christmas story in places where many hear it for the first time. Many now know the Lord.

In the valley and cities below the mountains live the more fortunate––although many still wait to hear of the Savior. But, bread is available and other delicacies as well. Here in the valley where I live, many wake up on Christmas morning to the aroma of Buñuelos frying I hot oil.

What’s a buñuelo, you ask? The sweet aroma in your kitchen of the finished product of this recipe will transport your thoughts to Christmas in the Andes Mountains. Can you imagine presenting a Bolivian donut (buñuelo) to a mountain child deprived of even bread? But, better yet, presenting the gospel to that child for the first time. Buñeulos with Jesus on Christmas morning!


BOLIVIAN BUÑUELOS RECIPE:

Buñelos are a popular snack throughout Latin America. While they can be eaten at
anytime, Bolivian tradition sees them eaten on Christmas morning with syrup and hot chocolate.

Buñuelos are a soft doughy sweetbread that is deep-fried in the same way doughnuts are made, with a similar flavor but a slightly more chewy texture, traditionally served drizzled with a syrup or honey. The buñuelos are often puffy with a crispy crust and air pockets on the inside.

Ingredients:
2 tablespoons fresh yeast
1 cup warm water
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon anise
2 eggs
2 cups flour
3 cups butter
Molasses to taste
1/2 cup sunflower oil to moisten hands

Preparation:
In a bowl, dissolve the sugar in water, add the fresh yeast, let it stand for about 7 minutes, then add the salt, anise, eggs and flour, mixing it slowly with your hand until you obtain a watery dough. Let the dough stand and rise twice before you start frying in hot oil.

To fry, first spread oil over your hands, take a handful of dough with the fingertips and stretch it into a 4-inch round; rotating the dough occasionally to form a circle. When about to fry, poke a hole in the middle, and put it in the frying pan with a stick (when in the mountains) or the back of a wooden spoon through the hole. Let it acquire a golden brown color on both sides before retiring and leave in a colander to drain away excess oil.

Serve with a jug of hot sugar cane syrup, molasses or honey (or maple syrup) for each person to add the desired amount on the buñuelo. Note: Some Bolivians prefer to eat their buñuelos covered in sifted powdered sugar. Enjoy!


Recent Posts:



Come join the fun in our Holiday Recipes blog hop!

Holiday Appetizers – Tracy Ruckman
Holiday Beverages – Rachel Hartsfield
International Holiday Foods – Peggy Cunningham
Holiday Breakfasts & Brunches – Betty Thomason Owens
Holiday Main Courses – Sheryl Holmes
Holiday Sweets – Rachel Hartsfield
Holiday Recipes Master List – Tracy Ruckman