Saint Lucy (Lucia ) Day 2011

     Saint Lucy (Lucia ) Day is on December 13 . It is an important day on the Swedish calendar. In Sweden it is called Luciadagen. This day honors a young Christian girl who was martyred in ancient Rome. She is always portrayed with her head encircled by a halo of lights. Though it's not officially part of Advent, for many Lucia Day forms the gateway to the Christmas season.  Her feast is also tied in with the celebration of light and winter, as her name means light and her feast day originally coincided with the winter solstice, which marked the shortest day of the year.

While celebrating this blessed Saint, it is  tradition to have the daughter wear a white dress and a red sash. She also wears a wreath crown with white candles, while she serves her family with coffee and Lussekatter (saffron buns).

Saint Lucy, You did not hide your light under a basket,
but let it shine for the whole world, for all the centuries to see.May we not suffer torture in our lives the way she did,
but may we hear the calling  to let the light of our Christianity
illumine our daily lives.
Dear Lord, Help us to have the courage to bring our Christianity into our work, our recreation, our relationships, our conversation and every corner of our day. Amen

This year our Sweet Pea served us as the blessed Saint Lucy. The kids and I baked cinnamon wreaths and dressed little St. Lucy, then we all laid on the couch as she walked around for each us to have a bite.
  She really enjoyed serving as Saint Lucy, as well as learning more about this blessed Saint.
   Thanking the Lord for the Saints that have done his will throughout the ages, as I pray that we too may strive to become saints in our own lives.


Click here to read  Saint Lucy Day 2010

Lussekatter (makes 10-12 buns)
1/4 teaspoon saffron threads
8 ounces (1 cup) milk
1 tablespoon yeast
1/2 cup sugar
4 ounces (1 stick) butter
5 cups all-purpose flour
1 teaspoon salt
1/2 cup sugar
2 large eggs, beaten
1 beaten egg white for egg wash
Using a mortar and pestle, pound saffron threads to break down strands. In a small saucepan, heat milk to lukewarm.
Mix yeast with 1/4 cup milk and 1 tablespoon sugar. Set aside.
On low heat, melt butter in saucepan with milk. Add crushed saffron. Let cool.
In large bowl, mix together flour salt and remaining sugar.
Stir yeast into cooled milk mixture. Mix into dry ingredients, beating to mix well. Add beaten eggs. Knead in bowl for 5 - 7 minutes. Turn onto floured board and knead another 7 - 8 minutes.
Put dough in lightly greased bowl, turn to coat all sides, cover and put in warm, draft-free place to rise for about 1 hour.
When dough has risen, knead lightly to push out air and divide into small pieces (about 10 - 12). Using the hands, roll each small piece into a strip about 8 - 10 inches long. Shape each strip into an 'S' or a figure 8. Place on lightly buttered cookie sheets.
Cover with clean cloth and let rise again until double in bulk, about 1 to 1 1/2 hours.
Preheat oven to 375°F.
When dough has risen, brush lightly with egg white. Bake in preheated 375° F oven for 15 minutes, or until lightly browned. Let cool on wire rack.