Christmastime, Jewish people celebrate Hanukkah (meaning deliverance) to commemorate a historic struggle for their religious freedom. Hanukkah is celebrated around the time of the winter solstice, when the year's decline into darkness ends and the days begin to lengthen again. It is a joyous eight-day-long period, marking the climax of three years of Jewish resistance against the Syrian Greeks, some twenty-one centuries ago.
Central to the Hanukkah celebration is the menorah - an eight-branched candelabra used in Jewish worship. The menorah symbolizes the eight days that a meager amount of oil (sufficient only for a day) in the reclaimed holy temple of Jerusalem miraculously kept burning for eight days. The Jews then saw this as a clear sign from God that their faith was enduring and they have celebrated the 2,000-year-old miracle ever since
.
Modern-day Jews celebrate this Miracle at the Temple, the transformation of spiritual darkness into light, with the ritual lighting of candles in every home. For this purpose, they use a special Hanukkah menorah, which has nine lamps or candle branches. The night light, typically located in the center of the menorah and raised slightly above the others, is designated the shammash (server light) whose sole purpose is to provide the flame for kindling the other holy lights (four on each side).
Every evening during the eight days of Hanukkah, the family gathers around the menorah. The father or mother lights the shammash, after which the family recites three traditional blessings. On the first night, the wielder of the shammash lights the taper farthest to the right; then all family members join in singing a religious song. And on each succeeding night, they add another light to the first, symbolizing the new day. Finally, the ritual is capped with gift-giving. Candles are put in the menorah from right to left (as in Hebrew reading) but lit from the left, so the one put in last is lit first.
This Jewish ritual is similar to the Catholic novena prior to Christmas Eve that is capped with the family Noche Buena and exchange gifts. Now, we can celebrate Christmas at home just like the Hanukkah way by making your family's menorah.
From the simplest clay oil lamps to freestyle or geometric ways, artisans from different countries interpreted the menorah, retaining the candelabra's basic components - eight candle holders or oil cups, arranged in a uniform fashion on the same level (they do not have to be connected), with a ninth (shammash)at the center.
According to a notable writer, "This merger of art and religion dates back to the Bible. Bezalel, the first Jewish artist, was called upon by Moses to construct the first menorah, following the instructions Moses received from God on Mount Sinai. Rabbinical teachings also encourage the creation of beautiful and well-designed ceremonial objects."
Now, start making your menorah and reap the blessings of Christmas or see a miracle of lights, like what occurred in Maccabee, Jerusalem some 2,000 years ago.
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How to Create Cost-Saving Decorations
Imagine transforming your home into a Martha Stewart holiday fantasy with a minimum of time and money. You won't need special talent or creativity. In fact, you won't even need Martha.
"The most memorable things about the holidays are colors, scents and textures. The key is to incorporate all three into designs for every room – even the kitchen and bathrooms," one interior designer says. Part of the fun is decorating in places where you least expect it – garlands in the bathroom, holiday bows and holly on outdoor statuary or a wreath on the sport-utility vehicle.
Here are tips on how to create cost-saving decorations:
LIVING AND FAMILY ROOMS
Be adventurous. Think of new uses for old props. Garlands, cut to size, can be used in places other than the banister. Try draping them over windows, along a counter, around kitchen or bathroom faucets or on a wet bar. For larger areas such as a sliding glass door, combine two garlands together to give more texture.
A 6-foot "wispy pine" artificial garlands looks great intertwined with a regular size artificial pine. Add red or burgundy silk poinsettias or white magnolias, gold leaves and a few ornaments for sparkle. Wreaths can be used on doors or walls, but also as centerpiece to hold candles.
• Holiday art. Why not change your art on the walls to reflect the season? Start collecting original holiday watercolors of Old Testament angels or contemporary Santas or Nativity scenes. You can even spruce up a more casual room with vintage holiday advertisements such as Coca-Cola ads. Art doesn't have to go on the wall. It can be set on an easel or propped up in the corner of a wet bar or powder room sink.
• Candles. The more the merrier this time of year. Short and fat, tall and skinny – antique or contemporary, groupings or solo, candles reflect the warmth of the season.
For newlyweds, use heart-shape white Battenburg lace cutouts and a white dove on a green and maroon canvas stocking. Cutout felt pieces and denim stockings make fun theme stockings for everyone from horse-lovers to gardeners. Or using your trusty glue gun, create a sports stocking for a fan.
DINING ROOM
• If you are tired of your china pattern, try decorating plain glass plates using porcelain paint. Paint the back side of the plate. No talent needed here. Using gold paint draw squiggles around the edges or make plaid plates using red and green. Bake in a 300-degree over for 30 minutes. Allow them to cool in oven and plates will be dishwasher safe.
• To individualize place settings, put wired mesh ribbon over the top and sides of each setting. Arrange flatware on the bias, handles in, for a more contemporary look and tie napkins with rich upholstery tassels.
• In a round glass bowl, layer colored ball ornaments and gold and-silver beads for an instant centerpiece. Complete the look by surrounding the bowl with fresh pine bough and matching candles.
KITCHEN
The kitchen is where everyone congregates during the holidays. The secret is to keep decorations light and out of the way of normal traffic.
• For the kitchen’s own special Christmas tree, try a cone-shape rosemary tree, about 18-inches tall.
Decorate with fresh roses. First preserve the flowered by singeing the stem ends of eight, 6-inch-long roses with a match and inserting them into the "tree." This will preserve the roses for up to 10 days out of water. Cover the plastic pot with red and green holiday burlap tied up with ribbon then attaching two satin or velvet bows to the tree top allowing the streamers to hang down. The rosemary will give fragrance to your kitchen and you can snip some off for soups and stews.
BATHROOMS AND POWDER ROOMS
• Make a scented candleholder out of cinnamon sticks to add fragrance. Place two rubber bands around a fat candle and cut 14-inch sticks to fit height of the candle. Insert sticks vertically under the rubber bands until candle is covered. Wrap candles with two ribbons over the rubber bands and then snip bands off.
• Use a wispy pine garland around the faucets. Add balls, pinecones or silk poinsettias and holiday artwork on easels in counter corners.
• Add festive hand towels and soaps.
CREATIVE ORNAMENTS
• Paint glass balls with permanent enamel acrylic paint to get a permanent finish without having to bake them. You don't have to be a painter, just play!
• Revitalize old faded glass balls by using a bucket with cold water and spray paint. Spray the paint on the surface of the water to create film, dip the ball in and take it out. You add instant texture and color to old ornaments.
• For a great childhood keepsake, take acrylic paint and brush it on a child's hand and then have the child cradle a glass ball ornament in his hand creating an imprint. Personalize the ornament with name, age and year using a paint pen.
Read more...
"The most memorable things about the holidays are colors, scents and textures. The key is to incorporate all three into designs for every room – even the kitchen and bathrooms," one interior designer says. Part of the fun is decorating in places where you least expect it – garlands in the bathroom, holiday bows and holly on outdoor statuary or a wreath on the sport-utility vehicle.
Here are tips on how to create cost-saving decorations:
LIVING AND FAMILY ROOMS
Be adventurous. Think of new uses for old props. Garlands, cut to size, can be used in places other than the banister. Try draping them over windows, along a counter, around kitchen or bathroom faucets or on a wet bar. For larger areas such as a sliding glass door, combine two garlands together to give more texture.
A 6-foot "wispy pine" artificial garlands looks great intertwined with a regular size artificial pine. Add red or burgundy silk poinsettias or white magnolias, gold leaves and a few ornaments for sparkle. Wreaths can be used on doors or walls, but also as centerpiece to hold candles.
• Holiday art. Why not change your art on the walls to reflect the season? Start collecting original holiday watercolors of Old Testament angels or contemporary Santas or Nativity scenes. You can even spruce up a more casual room with vintage holiday advertisements such as Coca-Cola ads. Art doesn't have to go on the wall. It can be set on an easel or propped up in the corner of a wet bar or powder room sink.
• Candles. The more the merrier this time of year. Short and fat, tall and skinny – antique or contemporary, groupings or solo, candles reflect the warmth of the season.
For newlyweds, use heart-shape white Battenburg lace cutouts and a white dove on a green and maroon canvas stocking. Cutout felt pieces and denim stockings make fun theme stockings for everyone from horse-lovers to gardeners. Or using your trusty glue gun, create a sports stocking for a fan.
DINING ROOM
• If you are tired of your china pattern, try decorating plain glass plates using porcelain paint. Paint the back side of the plate. No talent needed here. Using gold paint draw squiggles around the edges or make plaid plates using red and green. Bake in a 300-degree over for 30 minutes. Allow them to cool in oven and plates will be dishwasher safe.
• To individualize place settings, put wired mesh ribbon over the top and sides of each setting. Arrange flatware on the bias, handles in, for a more contemporary look and tie napkins with rich upholstery tassels.
• In a round glass bowl, layer colored ball ornaments and gold and-silver beads for an instant centerpiece. Complete the look by surrounding the bowl with fresh pine bough and matching candles.
KITCHEN
The kitchen is where everyone congregates during the holidays. The secret is to keep decorations light and out of the way of normal traffic.
• For the kitchen’s own special Christmas tree, try a cone-shape rosemary tree, about 18-inches tall.
Decorate with fresh roses. First preserve the flowered by singeing the stem ends of eight, 6-inch-long roses with a match and inserting them into the "tree." This will preserve the roses for up to 10 days out of water. Cover the plastic pot with red and green holiday burlap tied up with ribbon then attaching two satin or velvet bows to the tree top allowing the streamers to hang down. The rosemary will give fragrance to your kitchen and you can snip some off for soups and stews.
BATHROOMS AND POWDER ROOMS
• Make a scented candleholder out of cinnamon sticks to add fragrance. Place two rubber bands around a fat candle and cut 14-inch sticks to fit height of the candle. Insert sticks vertically under the rubber bands until candle is covered. Wrap candles with two ribbons over the rubber bands and then snip bands off.
• Use a wispy pine garland around the faucets. Add balls, pinecones or silk poinsettias and holiday artwork on easels in counter corners.
• Add festive hand towels and soaps.
CREATIVE ORNAMENTS
• Paint glass balls with permanent enamel acrylic paint to get a permanent finish without having to bake them. You don't have to be a painter, just play!
• Revitalize old faded glass balls by using a bucket with cold water and spray paint. Spray the paint on the surface of the water to create film, dip the ball in and take it out. You add instant texture and color to old ornaments.
• For a great childhood keepsake, take acrylic paint and brush it on a child's hand and then have the child cradle a glass ball ornament in his hand creating an imprint. Personalize the ornament with name, age and year using a paint pen.
Read more...
DIRT CAKE II
Note: Need a planter, put lid in bottom of planter to keep cake from dripping out.
Use planter only for this dessert.
Ingredients:
1 (12 oz.) container Cool Whip
1 lg. pkg. Oreo cookies
4 tbsp. butter
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
3 1/2 c. milk
2 pkgs. French vanilla pudding
(instant) (I found pudding at Krogers)
Procedure:
Crush cookies, cream and all cookies together and set aside. Cream together 4 tablespoons butter, one 8 ounce package of cream cheese and 1 cup of powdered sugar. Mix in 3 1/2 cups of milk, 2 packages of French vanilla pudding and 12 ounce Cool Whip. Lay one layer of crumbs over top of lid you placed in bottom of planter and then a layer of cream mixture and repeat and make sure your last layer is cookie crumbs. Put in refrigerator overnight. Before serving have a special artificial flower you insert in middle of cake. Looks like a flower arrangement but only its to eat.
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Use planter only for this dessert.
Ingredients:
1 (12 oz.) container Cool Whip
1 lg. pkg. Oreo cookies
4 tbsp. butter
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
3 1/2 c. milk
2 pkgs. French vanilla pudding
(instant) (I found pudding at Krogers)
Procedure:
Crush cookies, cream and all cookies together and set aside. Cream together 4 tablespoons butter, one 8 ounce package of cream cheese and 1 cup of powdered sugar. Mix in 3 1/2 cups of milk, 2 packages of French vanilla pudding and 12 ounce Cool Whip. Lay one layer of crumbs over top of lid you placed in bottom of planter and then a layer of cream mixture and repeat and make sure your last layer is cookie crumbs. Put in refrigerator overnight. Before serving have a special artificial flower you insert in middle of cake. Looks like a flower arrangement but only its to eat.
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DIRT CAKE I
Ingredients:
1 large bag Oreo cookies
1/2 stick butter or margarine
1 (8 oz.) pkg. cream cheese
2 lg. boxes of vanilla instant pudding
2 c. milk
1 (8 oz.) container Cool Whip
8 inch flower pot
Artificial flower (if you desire)
Procedure:
Crush in blender, or food processor, 1 large bag of Oreo cookies, set aside. Cream together: 1/2 stick butter or margarine and 1 (8 oz.) pkg. cream cheese. In large bowl, mix 2 large boxes of vanilla instant pudding (add amount of milk according to package of pudding). Add cream cheese mixture and 8 ounces of Cool Whip. Beat together until mixed. In an 8 inch flower pot, layer the cookie mixture, then the pudding mixture, then the cookie mixture, and so on. End up with the cookie mixture (this looks like dirt). Add an artificial flower in top.
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1 large bag Oreo cookies
1/2 stick butter or margarine
1 (8 oz.) pkg. cream cheese
2 lg. boxes of vanilla instant pudding
2 c. milk
1 (8 oz.) container Cool Whip
8 inch flower pot
Artificial flower (if you desire)
Procedure:
Crush in blender, or food processor, 1 large bag of Oreo cookies, set aside. Cream together: 1/2 stick butter or margarine and 1 (8 oz.) pkg. cream cheese. In large bowl, mix 2 large boxes of vanilla instant pudding (add amount of milk according to package of pudding). Add cream cheese mixture and 8 ounces of Cool Whip. Beat together until mixed. In an 8 inch flower pot, layer the cookie mixture, then the pudding mixture, then the cookie mixture, and so on. End up with the cookie mixture (this looks like dirt). Add an artificial flower in top.
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CRESCENT CHOCOLATE CHIP CHEESE CAKE
Ingredients:
2 pkgs. crescent rolls
2 (8 oz.) pkgs. cream cheese
1/2 to 3/4 c. sugar
1 egg yolk
1 tsp. vanilla
1 bag milk chocolate chips (reserve
1/2 c. chips)
Procedure:
Line a 9 x 13 inch pan with 1 package of crescent rolls, press to seal. Mix cream cheese, sugar, egg yolk, and vanilla until creamy. Add the chocolate chips less the reserved chips. Spread on the filling to 1/4 inch from the edges. Top with second package of crescent rolls. Pinch the edges together. Bake at 350 degrees for 25 to 30 minutes, until golden brown. Remove, frost immediately while hot. Melt reserved chips in microwave and drizzle on iced cheese cake.
--FROSTING:--
1 c. powdered sugar
1 tsp. vanilla
1 tbsp. warm milk
Mix together. Frost baked cheese cake. Refrigerate when cool. Makes 24 to 36
squares.
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2 pkgs. crescent rolls
2 (8 oz.) pkgs. cream cheese
1/2 to 3/4 c. sugar
1 egg yolk
1 tsp. vanilla
1 bag milk chocolate chips (reserve
1/2 c. chips)
Procedure:
Line a 9 x 13 inch pan with 1 package of crescent rolls, press to seal. Mix cream cheese, sugar, egg yolk, and vanilla until creamy. Add the chocolate chips less the reserved chips. Spread on the filling to 1/4 inch from the edges. Top with second package of crescent rolls. Pinch the edges together. Bake at 350 degrees for 25 to 30 minutes, until golden brown. Remove, frost immediately while hot. Melt reserved chips in microwave and drizzle on iced cheese cake.
--FROSTING:--
1 c. powdered sugar
1 tsp. vanilla
1 tbsp. warm milk
Mix together. Frost baked cheese cake. Refrigerate when cool. Makes 24 to 36
squares.
Read more...
APPLE PANCAKES
Ingredients:
2 tbsp. butter
3 tbsp. sugar
1/2 tsp. cinnamon
1/2 tsp. baking powder
1/2 c. milk
1 egg
1 tsp. salad oil
1 apple, pared and sliced
1/2 c. pancake mix
Procedure:
Melt butter, combine apple, sugar, and cinnamon, heat together until bubbly. Combine pancake mix, 1 tablespoon sugar, baking powder, egg, milk, and oil. Pour
this mixture over the apple mixture. Bake at 400 degrees for 12 minutes. Serve with powdered sugar or syrup.
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2 tbsp. butter
3 tbsp. sugar
1/2 tsp. cinnamon
1/2 tsp. baking powder
1/2 c. milk
1 egg
1 tsp. salad oil
1 apple, pared and sliced
1/2 c. pancake mix
Procedure:
Melt butter, combine apple, sugar, and cinnamon, heat together until bubbly. Combine pancake mix, 1 tablespoon sugar, baking powder, egg, milk, and oil. Pour
this mixture over the apple mixture. Bake at 400 degrees for 12 minutes. Serve with powdered sugar or syrup.
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BAKED PANCAKES
Ingredients:
1/4 c. margarine or butter
1/4 c. brown sugar
1/3 c. pancake or maple syrup
Procedure:
Mix these together in pan over low heat until butter is melted. Pour into a 9-inch round cake pan or pie pan. Pancake mix for about 10 pancakes. 4-6 servings. Mix as directed on package. Spoon batter over syrup mixture. Bake at 375 degrees for about 20 minutes or until top springs back when touched. Invert onto serving plate. A favorite breakfast for when the kids have a "sleep-over."
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1/4 c. margarine or butter
1/4 c. brown sugar
1/3 c. pancake or maple syrup
Procedure:
Mix these together in pan over low heat until butter is melted. Pour into a 9-inch round cake pan or pie pan. Pancake mix for about 10 pancakes. 4-6 servings. Mix as directed on package. Spoon batter over syrup mixture. Bake at 375 degrees for about 20 minutes or until top springs back when touched. Invert onto serving plate. A favorite breakfast for when the kids have a "sleep-over."
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GRANDMA'S FRY CAKES
Ingredients:
1 1/2 c. sugar
3 eggs
3 tbsp. melted butter
1 c. buttermilk
1 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. ginger
1 tsp. soda
1 tsp. baking powder
4 c. flour, sifted
1 tsp. vanilla
Procedure:
Beat eggs, add sugar, melted butter, vanilla and buttermilk. Add dry ingredients, mix well. Cover. Store in refrigerator overnight. Roll dough about 1/2 inch thick, cut out. Fry in hot lard or shortening until brown. Makes 3 dozen.
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1 1/2 c. sugar
3 eggs
3 tbsp. melted butter
1 c. buttermilk
1 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. ginger
1 tsp. soda
1 tsp. baking powder
4 c. flour, sifted
1 tsp. vanilla
Procedure:
Beat eggs, add sugar, melted butter, vanilla and buttermilk. Add dry ingredients, mix well. Cover. Store in refrigerator overnight. Roll dough about 1/2 inch thick, cut out. Fry in hot lard or shortening until brown. Makes 3 dozen.
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CAKE DOUGHNUTS
Ingredients:
2 eggs, beaten
1 c. sugar
1 c. buttermilk
1/3 c. oil
1/2 tsp. salt
1 tsp. soda
1 tsp. baking powder
1 tsp. nutmeg
3 to 3 1/2 c. flour
Procedure:
Mix and leave in refrigerator overnight (makes easier to handle). Roll dough out and cut doughnuts with a cutter. Place in very hot oil. Turn doughnuts as soon as they surface. With hot oil, need to be watched so they won't burn.
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2 eggs, beaten
1 c. sugar
1 c. buttermilk
1/3 c. oil
1/2 tsp. salt
1 tsp. soda
1 tsp. baking powder
1 tsp. nutmeg
3 to 3 1/2 c. flour
Procedure:
Mix and leave in refrigerator overnight (makes easier to handle). Roll dough out and cut doughnuts with a cutter. Place in very hot oil. Turn doughnuts as soon as they surface. With hot oil, need to be watched so they won't burn.
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SPICY CRAB CAKES
Ingredients:
2 large eggs
1/2 lb. fresh lump crabmeat
1 c. ricotta cheese
1 c. (4 oz.) shredded Monterey Jack
cheese with jalapenos
3 tbsp. snipped chives
3/4 c. fine seasoned dry bread crumbs
1/4 c. salad oil
1 (7 oz.) jar roasted red peppers, drained
1/3 c. mayonnaise
Procedure:
In medium bowl, whisk eggs until blended. Stir in crab, cheeses, chives and 1/4 cup bread crumbs. Form heaping tablespoonfuls of crab mixture into 1/4 inch thick cakes; on sheet of waxed paper, coat cakes with remaining bread crumbs. Preheat oven to 325 degrees. Line baking sheet with paper towels. In large skillet, heat oil over medium-high heat. In hot oil, fry crab cakes, a few at a time, until golden on both sides, about 3 minutes in all. As cakes cook, remove from pan, drain on prepared baking sheet and keep warm in oven. In food processor, process red peppers with mayonnaise until smooth. Serve with crab cakes. 12 servings.
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2 large eggs
1/2 lb. fresh lump crabmeat
1 c. ricotta cheese
1 c. (4 oz.) shredded Monterey Jack
cheese with jalapenos
3 tbsp. snipped chives
3/4 c. fine seasoned dry bread crumbs
1/4 c. salad oil
1 (7 oz.) jar roasted red peppers, drained
1/3 c. mayonnaise
Procedure:
In medium bowl, whisk eggs until blended. Stir in crab, cheeses, chives and 1/4 cup bread crumbs. Form heaping tablespoonfuls of crab mixture into 1/4 inch thick cakes; on sheet of waxed paper, coat cakes with remaining bread crumbs. Preheat oven to 325 degrees. Line baking sheet with paper towels. In large skillet, heat oil over medium-high heat. In hot oil, fry crab cakes, a few at a time, until golden on both sides, about 3 minutes in all. As cakes cook, remove from pan, drain on prepared baking sheet and keep warm in oven. In food processor, process red peppers with mayonnaise until smooth. Serve with crab cakes. 12 servings.
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MUSHROOM PHYLLO TARTS
Ingredients:
3/4 c. dairy sour cream
1 (3 oz.) pkg. cream cheese, softened
1/4 c. dry bread crumbs
1 tbsp. dried dill weed
1/2 tsp. salt
1-2 tbsp. lemon juice
1 (4.5 oz.) jar Green Giant sliced
mushrooms, drained
1 garlic clove, minced
1/2 c. butter or margarine
8 (18 x 14 inch) frozen phyllo pastry
sheets, thawed
1 (4.5 oz.) jar Green Giant whole
mushrooms, drained
Procedure:
Heat oven to 350 degrees. In small bowl, combine sour cream, cream cheese, bread crumbs, dill weed, salt and lemon juice; blend well. Stir in sliced mushrooms. Set aside. To make garlic butter, in small skillet over low heat, cook garlic in butter until tender, stirring constantly. Coat 16 muffin cups with garlic butter. Set aside. Brush large cookie sheet with garlic butter. Unroll phyllo sheets; cover with plastic wrap or towel. Brush one phyllo sheet lightly with garlic butter; place on buttered cookie sheet. Brush second phyllo sheet lightly with garlic butter; place on top of first buttered sheet. Repeat with remaining phyllo sheets. With sharp knife, cut through all layers of phyllo sheets to make 16 rectangles. Lightly press each rectangle into garlic buttered muffin cup. Spoon heaping tablespoonful sour cream mixture into each cup. Top each with whole mushroom, pushing stem into filling. Drizzle with remaining garlic butter. Bake at 350 degrees for 18-20 minutes or until light golden brown. 16 appetizers.
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3/4 c. dairy sour cream
1 (3 oz.) pkg. cream cheese, softened
1/4 c. dry bread crumbs
1 tbsp. dried dill weed
1/2 tsp. salt
1-2 tbsp. lemon juice
1 (4.5 oz.) jar Green Giant sliced
mushrooms, drained
1 garlic clove, minced
1/2 c. butter or margarine
8 (18 x 14 inch) frozen phyllo pastry
sheets, thawed
1 (4.5 oz.) jar Green Giant whole
mushrooms, drained
Procedure:
Heat oven to 350 degrees. In small bowl, combine sour cream, cream cheese, bread crumbs, dill weed, salt and lemon juice; blend well. Stir in sliced mushrooms. Set aside. To make garlic butter, in small skillet over low heat, cook garlic in butter until tender, stirring constantly. Coat 16 muffin cups with garlic butter. Set aside. Brush large cookie sheet with garlic butter. Unroll phyllo sheets; cover with plastic wrap or towel. Brush one phyllo sheet lightly with garlic butter; place on buttered cookie sheet. Brush second phyllo sheet lightly with garlic butter; place on top of first buttered sheet. Repeat with remaining phyllo sheets. With sharp knife, cut through all layers of phyllo sheets to make 16 rectangles. Lightly press each rectangle into garlic buttered muffin cup. Spoon heaping tablespoonful sour cream mixture into each cup. Top each with whole mushroom, pushing stem into filling. Drizzle with remaining garlic butter. Bake at 350 degrees for 18-20 minutes or until light golden brown. 16 appetizers.
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