Carrie Tergin shares the magic that Hallmark Ornaments bring.

Hallmark moments are a “Hallmark” of the holiday season. When you think of Christmas memories, time spent with loved ones around a twinkling festive tree decorated with ornaments is often one of the first to come to mind.

Hallmark has been making Keepsake Ornaments for 52 years, starting in 1973. Just three years later, in 1976, Carrie’s Hallmark Shop opened in downtown Jefferson City, two months prior to Christmas. I remember my parents saying they received a couple of boxes of Hallmark Ornaments, and they wondered how they would ever sell that many. Fast forward almost 50 years, and people still flock to the store for the perfect ornament to adorn their tree. Keepsake Ornaments can take us back in time to magical moments with friends and family. It’s no wonder that people anticipate Hallmark’s nationwide Ornament Premiere in July each year. Hallmark Ornaments are limited, only produced for that year, and once they’re gone, they’re often hard to fi nd. Many have increased in value, although sentimental value is even harder to place a price on.

While many collectibles seem to fade away, Hallmark’s Keepsake Ornaments are going strong. These ornaments capture feelings, memories, and love, all packaged and ready to hang on a tree; it is the gift that keeps on giving every year. Collectors enjoy the hunt, fi nding a series of ornaments from the past, trading, and learning about the talented Hallmark artists who bring the ideas to life. Meeting ornament artists is often like meeting rock stars; people get signatures and hear stories about the creative process.

With ornaments, possibilities are endless: traditional Santas and snowmen, princesses and popular characters, sports, movies, and special moments such as weddings and babies. Many are a piece in a series that continues year after year. We are drawn to the intricate detail and craftsmanship, including light, sound, and motion. They help us bring the magic, and we truly can’t imagine the holidays without them.

My mom and dad were skeptical if people would buy those few ornaments way back then, but like many others, they found a love for them. Mom and Dad’s tree is filled with collections from the decades. I look every year at our tree and see glimpses of my childhood, with my little sister and brother opening gifts in the living room with our grandparents. They remind me of the laughter we shared, adding more ornaments every year. Now, the next generation of the Tergin family, sitting in that same living room, is fascinated by the ornaments and the stories behind them.

As the owner of Carrie’s Hallmark, watching customers marvel at the ornament display wall is one of my favorite things to witness. Friends find the perfect gift to capture the hobbies of their favorite people, and grandparents carefully choose ornaments for their families. The excitement of children reminds me why Hallmark keeps creating ornaments each year, as the wonder of the holidays is one of the most special gifts to capture, create, and share.

Picking out ornaments is truly a joy for all who have experienced it. It takes us back to our childhood and allows us to keep the anticipation of holiday celebrations. I often wonder how something so small can have such a big impact for so many. And the cool thing is, even if you haven’t been an ornament collector, it’s never too late to start your own holiday legacy.

Hallmark has created a way to harness the feelings and emotions of the holiday season beyond just buying ornaments. They create meaningful gifts; design Christmas cards that evoke emotion; and, of course, make Hallmark movies that let us enjoy the spirit of the holidays all year long.

Baklava Recipe

Carrie’s mom, Irene Tergin, graciously shares her treasured baklava recipe, inviting readers to enjoy a taste of her kitchen this holiday season and beyond.

Prep Time: 15-20 min
Cook Time: 35-40 min
Total Time: 9 hours

Baklava Ingredients:
1 box of fi lo dough, thawed
1 cup sugar
1 teaspoon cinnamon
1⁄4 teaspoon ground cloves
1 pound walnuts, finely chopped
1 pound melted butter, unsalted

Baklava Instructions:

1. Mix nuts, sugar, cinnamon, and ground cloves.
2. Spray a 9 x 13 inch baking pan (a 9 x 11 inch baking pan can also work).
3. Place roughly eight sheets of fi lo dough at the bottom of the pan to create the base.
4. Pour half of the melted butter over the dough, and then evenly sprinkle on half of the nut mixture.

5. Add a second layer of fi lo dough, half of the remaining melted butter, and the remainder of the nut mixture.
6. Add the remainder of the fi lo dough for the top layer.
7. Score the baklava horizontally and then diagonally to map out diamond-shaped pieces (make small cuts all the way through the bottom to create the shapes; the baklava will need to be cut again after baking).

8. Pour the remainder of the melted butter on top, and bake at 350 degrees for 35-40 minutes until the baklava is perfectly golden and crisp.
9. Set the baked baklava aside to cool, and then cover the pan to rest overnight.

Syrup Ingredients:
1 cup sugar
1 cup water
1 cup honey
1 cinnamon stick
1⁄2 lemon

Syrup Instructions:
Cut the lines of the baklava for a second time, dragging the knife completely through at the bottom to make each separate diamond piece.

Notes:
Each box of fi lo dough comes with two rolls; both rolls are used for this dish. Don’t lay the fi lo pieces completely flat on top of each other. Slightly wrinkle each piece of fi lo so that fluffy layers are created when baking. If using a 9 x 11 baking pan, fold the edges of the fi lo dough under so that no edges are resting up against the inside of the pan. After removing the baklava from the pan, any syrup left over can be enjoyed over scoops of vanilla ice cream. This dish does not need to be refrigerated and can last for up to one week at room temperature, if not completely devoured before then.

Add all of the ingredients in a pot and bring to a low boil for 20 minutes.

While the syrup boils, spoon out the white froth that develops along the inside of the pot (it’s ok if a little froth remains).

Remove the cinnamon stick, and let the syrup cool and marinate overnight at room temperature.

Pour the cooled syrup through a strainer and then pour the strained syrup over the baked baklava.