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