Lighthouse

December 2025

Vicar's Message

Dearly beloved In Christ,

We are almost at the verge of a new year which we have never seen in our life , With new expectations, hope and new dreams , to accomplish all these things the deliverer must be with us, that’s what the celebration we are about to witness this month, the month of annunciation, Emmanuel is coming to dwell among us ,to provide the creators presence , to live with the creation.

The presence of Emmanuel is the primary source of peace which is the most necessary aspect in today’s life .

Peace is everything for a healthy personality. Peace is what really matters because the whole body, mind and soul built upon this fundamental truth. Exactly, that’s what Christmas offers for the universe.

The offered peace gives Joy to the world. This Joy is available for anybody who accepts it. It’s perfect and permanent not vanishing one.

This annunciation offers the real love, the unconditional and sacrificial love with support. We need to celebrate this month because we are commemorating the coming of the Lord, which divided the history itself .

Being a Marthomite we have a responsibility to pass this joy and peace to others ,which is the real calibration and mission

Also be the Space for Christ, Let Him come and take birth in us.

The last month of a year would be the month of evacuation and validation and bringing corrections in us.

Then only we can ensure the new resolution for the new year.

So the Immanuel is with us to accomplish this goal in our lives

As we prepare ourselves to face the last month let’s anticipate and pray for a blessed new year 2026

May The Emmanuel be with us and bless all our families .

Geevarghese Achen .

LA Horeb MTC.

⚠️ ATTENTION ⚠️

The Lighthouse team requests your feedback on the Lighthouse features to determine if the contents are worthwhile.

https://forms.gle/Wvqqdy5oVdfCAs5G9

🎄❄️ Christmas Recipes ❄️🎄

Sweet Potato Casserole with Coconut

From Reni John

INGREDIENTS
1 can 40 oz can sweet potato. You can use boiled and cut (half inch thick) sweet potatoes as well.

1/4 cup all purpose flour

1/2 cup chopped pecans or walnuts (optional)

1/4 to 1/2 cup melted butter

1/2 cup brown sugar

1/2 cup fresh grated coconut (fresh/frozen/store-bought is fine)

INSTRUCTIONS
Layer the drained and cut sweet potatoes in the casserole. Mix the rest of the ingredients separately in a bowl and sprinkle on top of the sweet potatoes. Preheat the oven to 350 degrees. Bake the casserole for 35 to 40 minutes. Broil on high for five minutes in the end to give the top a golden brown crust. Serve as an accompaniment to your favorite holiday meat dish. Finger licking good!

Orange Marmalade Bread Pudding

https://www.foodnetwork.com/recipes/orange-marmalade-bread-pudding-recipe-1910005.amp
From Giti Varghese

INGREDIENTS

Brioche or challah (about 8 ounces bread)

2 cups half-and-half

2 cups heavy cream

1 pinch salt

1 vanilla bean, split lengthwise

6 eggs

1 cup sugar

1 (8-ounce) jar orange marmalade

Confectioners' sugar

INSTRUCTIONS

Preheat the oven to 350 degrees. Cut the crusts off the bread and cut into 1/2-inch slices. In a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Set aside to infuse 10 to 15 minutes. In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot cream mixture. Strain into a large bowl to smooth the mixture and remove the vanilla bean.
In the bottom of a baking dish, place a layer of bread slices. Pour half the custard over the slices and let soak 15 minutes. Meanwhile lay the other half of the slices in another pan. Pour the remaining custard over the bread to soak it. Spread the marmalade over the soaked bread in the baking dish then cover it with the other soaked bread slices.
Arrange the pudding in a hot water bath. Bake until just set and very light golden brown on top, about 30 to 35 minutes. Dust with confectioners' sugar and broil until sugar is slightly caramelized. Serve warm or chilled.

Kerala Motta Roast

Sara Joshua(Ammini Aunty)-A Pinch of Kerala Cookbook

INGREDIENTS

6 eggs, boiled and peeled

INGREDIENTS FOR ROASTING

3 tablespoons coconut oil

1⁄2 teaspoon mustard seed

1 tablespoon ginger, minced

1 tablespoon garlic, minced

2 stalk of curry leaves

1 green chili, slit

2 large onions, sliced, or 3 medium onions,

sliced

1 medium tomato, diced

1 teaspoon salt, or adjust for taste

DRY SPICES

1⁄2 teaspoon turmeric

2 teaspoons Kashmiri chili powder

2 teaspoons coriander powder

1⁄2 teaspoon black pepper

1 teaspoon garam masala

1 teaspoon fennel seed powder

INSTRUCTIONS

STEP 1

1. Place 6 eggs in a saucepan and cover with water (about an inch above the eggs).

2. Bring to a boil.

3. Cook for about 8 to 10 minutes.

4. Remove from the stove and drain the water.

5. Place the eggs in cold water immediately.

6. Peel and score the eggs.

7. Set aside.

STEP 2

8. In a pan, add 3 tablespoons of coconut oil.

9. When the oil is hot, add the mustard seed.

10. When the mustard seeds pop add ginger and garlic.

11. Sauté for a minute, then add curry leaves and green chili.

12. Add the sliced onions and a teaspoon of salt.

13. Mix well.

14. While covered, cook the onions for 2 to 3 minutes.

15. When the onions are slightly brown, reduce heat.

16. Add the dry spices.

17. Sauté for about 2 minutes (or until the raw smell of spices subsides).

18. Add the tomatoes and mix well.

19. Raise heat to medium and cover the pan with a lid.

20. Cook for about 2 to 3 minutes or until the tomatoes are soft.

21. Add 1⁄2 cup of water and mix well.

22. Close the lid and cook for another 2 minutes.

23. Add the eggs to the pan, taste for salt, and cover the eggs with the mixture.

24. Cook on low heat for another 2 or 3 minutes.

25. Remove from the stove.

26. Egg Roast is ready to serve. Enjoy!

Excerpt from Ammini Aunty’s A Pinch of Kerala Cookbook,

to learn more about our cookbook, please visit

aaapinchofkerala.com/cookbook

Reprinted with permission for MTC Los Angeles, December 2025

Mango Cheesecake

Sherly John

INGREDIENTS

For the crust

200 g graham crackers or digestive biscuits

100 g unsalted butter, melted

For the cheesecake filling

400 g cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

2 cups whipped cream (to stiff peaks)

1 cup mango purée (fresh or canned)

For the mango topping

1 cup mango purée

1 tablespoon gelatin powder

2 tablespoons cold water

Fresh mango slices for garnish

INSTRUCTIONS

Prepare the crust

Crush the crackers in a food processor until you have fine crumbs.
Mix the crumbs with the melted butter.
Press the mixture into the base of a 9-inch springform pan.
Refrigerate while you prepare the filling.

2. Make the cheesecake filling

Beat the cream cheese until smooth and creamy.
Add the powdered sugar and vanilla; mix well.
Gently fold in the whipped cream.
Add the mango purée and mix well.
Pour the filling over the prepared crust and refrigerate for at least 4 hours.

3. Make the mango topping

Sprinkle the gelatin over the cold water and let sit for 5 minutes.
Heat the mango purée in a saucepan over medium heat.
Add the gelatin and mix until dissolved.
Let cool slightly and pour over the cheesecake.
Refrigerate for an additional 2 hours.

4. Garnish and serve

Garnish with fresh mango slices.
Carefully unmold the cheesecake.
Slice and enjoy.

Christmas Tree Surprise Cake

https://www.allrecipes.com/article/how-to-make-hidden-christmas-tree-bundt-cake/

From Anna Chandy

What You'll Need:

Pound cake recipe (2 separate batches: one tinted green and one untinted)
Green food coloring
2 loaf pans (I used 8½ x 4½ x 2½)
Cooling rack
Christmas tree cookie cutter (should be shorter than Bundt cake pan)
Baking sheet
1 fluted Bundt cake pan
Spatula for spreading batter
Icing recipe
Zip-top bag or piping bag with large round tip
Sugared cranberries (optional decoration)
Sage leaves or rosemary sprigs (optional decoration)

Making the Christmas Trees

Make one batch of pound cake batter and add green food coloring. I used 2 teaspoons of liquid green food coloring to get a vivid bright green color.
Grease and flour two loaf pans and evenly split the green pound cake between them.
Bake according to the pound cake directions.
Immediately turn out the green loaf cakes onto a cooling rack and cool for 1–2 hours.
Cut cooled cake into slices as thick as your cookie cutter. I ended up getting about 7 slices from each loaf.
Use a Christmas tree cookie cutter to cut out a Christmas tree from each slice of cake.
Place all the Christmas tree pieces onto a baking sheet and chill in the freezer for about 5-10 minutes. This prepares them for our next steps.

Note: You will have a lot of cake scraps leftover, and a great way to use them is to make cake pops! Red candy melts would make a perfect holiday coating.

Assembling the Bundt Cake

Step 1: Grease and flour your Bundt cake pan. Make a second batch of pound cake batter, but do not tint it.

Step 2: Add about ⅔ of the batter to the prepared Bundt cake pan.

Step 3: Carefully add the Christmas trees, being sure to put them into the batter upside down, as seen below, so when the cake is turned out of the pan, the trees will be standing the right way up.

Step 4: After all the Christmas tree cakes are inserted, very carefully add the rest of the batter on top. It's okay if some green peeks through (as seen on the left side of the image below). The batter will rise as it cooks.

Step 5: Bake following recipe instructions in a preheated 325 degrees F (165 degrees C) oven for about 1 hour and 25 minutes until a toothpick inserted into the center comes out clean and the cake is just starting to pull away from the sides of the pan.

Step 6: Carefully turn out the cake onto a cooling rack as soon as it comes out of the oven.

Step 7: Let it rest for 2–3 hours until it's completely cool to the touch.

Decorating the Cake

Make the icing (see recipe link above).
Scoop icing into a zip-top bag and cut off a large corner OR scoop icing into an piping bag fitted with a large round tip. Pipe icing slowly over the top of the cooled cake, letting it drip partway down the sides. Note: Do not pour the icing; pipe it as directed.
While your icing is still sticky, add any decorations you like. Sprinkles and red hots could be a very fun and festive decoration. Or you can go more rustic and do sugared cranberries and rosemary springs as I did.

Enjoy the ooohs and aaahs from family and friends as they slice into this festive surprise cake!

MYSTERY MEMBERS

Can you guess who is in the photo based on the clues below?
(Check back next month for the reveal.)

What are your favorite hobbies?
Going on road trips, especially visiting National Parks
What did you major in during college?
One majored in Electrical Engineering

The other majored in Finance
What is your favorite Bible story?
One loves the story of Job

The other loves Jonah's story
Have you ever taught Sunday School?
Yes, one has taught Kindergarten here

The other taught in India
Have you ever had a position at church?
Yes, one of us has
What do you do for work?
One manages large projects

The other manages System Security
What's your favorite dish, both Indian and Non-Indian?
Indian:
One loves anything with paneer
The other loves lamb curry

Non-Indian:
One loves Pad Thai
The other loves Soon Tofu Korean soup
What is your favorite TV show or movie?
Stranger Things, Sacred Games, and any Malayalam/Hindi movies
How many states have you lived in?
One
What is your favorite book?
Sherlock Holmes and any book related to auto engineering
Describe one experience you had that was a testimony to God working in your life?
Our prayers were heard, and a miracle by God revived and gave life by healing my Mom from the dreaded Cancer. Hallelujah!
CLICK HERE TO SEE LAST MONTH'S MYSTERY MEMBER REVEAL

Christina and Justin