Cathedral Window Cookies


December 29th is the memorial of St. Thomas Becket, the Archbishop of Canterbury.  He was martyred for the Catholic Faith in his cathedral on December 29, 1170.  You can read more about this holy saint here.

Our family celebrates a name-day in our home on this day, so I usually try and serve a little treat in his honor.  One year we made Sword and Miter Cookies, last year we made a Martyr's Crown Cake, and this year I had planned to make another Cathedral Cake using this pan, until I ran across the following recipe for Cathedral Cookies!



Cathedral Window Cookies
adapted from Taste of Home

Ingredients
  • 1 cup (6 ounces) semisweet chocolate chips
  • 2 tablespoons butter
  • 1 egg, lightly beaten
  • 3 cups pastel miniature marshmallows 
  • 1/2 cup chopped pecans or walnuts (optional) 
  • 1 cup flaked coconut

Directions

In a heavy saucepan, melt chocolate chips and butter over low heat, stirring occasionally. Stir a small amount into the egg, then return all to pan. Cook and stir over low heat for 2 minutes. Pour into a bowl; let cool for 15 minutes. Gently stir in marshmallows and nuts.

Chill for 30 minutes.

On a sheet of waxed paper, shape dough into a 1-1/2" diameter log.
Place coconut on another sheet of waxed paper. Gently roll log over
coconut to coat sides. Wrap up tightly, twisting ends to seal.Freeze for 4 hours or overnight.

Remove waxed paper. Cut into 1/4" slices. Store in an airtight container in the refrigerator.

Yield: about 5 dozen. (I cut mine a bit thicker and made about 3 dozen.) 

Note:  I just used what I had on hand and substituted 1 cup of white marshmallows, along with the 2 cups of pastel marshmallows that were in the cupboard.  For those that don't like coconut, you could also roll the log in chopped nuts to coat the sides as well!


Let us all rejoice in the Lord, celebrating a festival-day in honor of the blessed martyr Thomas: at whose martyrdom the angels rejoice, and give praise to the Son of God. 

St. Thomas Becket, Pray for us! 

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"Drink you the love of St. John."


The following text was submitted by the editor of Advent and Christmas in a Catholic Home, Katherine Zehnder.  It is from the 1950's "Advent and Christmas in a Catholic Home" by Helen McLoughlin and includes a variation of the recipe that can be found in the archives Thank you Katherine! 

There is a beautiful Catholic custom for St. John's feast day - the blessing of wine. It is in honor of him remaining unharmed after drinking a poisoned cup of wine over which he made the Sign of the Cross. The father of the family can read Psalm 22 and then recite this prayer: " Lord Jesus Christ, Thou didst call Thyself the vine and Thy holy apostles the branches; and out of all those who love Thee, Thou didst desire to make a good vineyard. Bless this wine and pour into it the might of Thy benediction so that everyone who drinks or takes of it, may through the intercession of Thy beloved disciple the holy apostle and evangelist John, be freed from every disease or attack of illness and obtain health of body and soul. Who livest and reignest forever. Amen."

A toast to the love of St. John is then pledged by all the family. The father touches his glass of wine to his wife and says: "I drink to you the love of St. John" and she in turn touches the children's (watered down wine) goblets and says "drink you the love of St. John."

St. John's Wine

2 cups wine
2 whole cloves
2 pinches cinnamon
1 cardamon seed
1/4 tsp nutmeg

Boil the spices in the wine for about five minutes. Strain the wine. Serve hot.

Happy Feast of St. John!

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Podkovy :: St. Stephen's Horseshoes

St. Stephen from Saints: Lives and Illuminations and Stephen's Feast

On December 26th we celebrate the feast of St. Stephen, the first Christmas Martyr!  In honor of St. Stephen's patronage over horses, special breads filled with chopped nuts and sugar and shaped in the form of horseshoes are traditionally baked on this day in Poland and other Slavic countries.  The following recipe for Podkovy (St. Stephen's Horseshoes) is adapted from Cooking with the Saints.

Podkovy (St. Stephen's Horseshoes)

Dough Ingredients

  • 1 tablespoon dry yeast
  • 1/2 cup milk, lukewarm
  • 3 eggs, small
  • 1 cup sour cream
  • 2 teaspoons lemon juice
  • 2 tablespoons lemon rind, grated
  • 1 cup butter
  • 5 cups flour
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1/2 cup shortening


Filling Ingredients

  • 1 /2 cups walnuts, finely chopped
  • 3/4 cup brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • grated rind of 1 orange
  • grated rind of 1 lemon


Directions

Dissolve yeast in the lukewarm milk and let stand for 10 minutes.

In a large mixing bowl, beat the eggs until light and fluffy.  Stir in the sour cream, yeast mixture, lemon juice and rind.

In another mixing bowl, combine the flour, sugar, and salt.  Cut the cold butter into small pieces.  Using either a pastry blender, two knives, or your hands, work the butter and shortening into the flour mixture until it resembles coarse bread crumbs.

Add the flour mixture to the moist ingredients and beat well.  You may need to add more flour, just enough to make a fairly soft and non-sticky dough, depending on the size of the eggs.

Knead dough briefly. Wrap in plastic wrap and chill for 1 hour.

While the dough is chilling prepare the filling.  Chop the nuts finely.  (We used walnuts, but hazelnuts or almonds would work great too!) Combine the brown sugar, egg, vanilla and rinds, then stir in the nuts.

On a lightly floured surface, roll the dough out to about 1/8 inch thickness and cut into 4x6 inch rectangles.

Brush the rectangles with some melted butte (I actually skipped this step) and spread a thin layer of filling in the middle.  Starting on the long side, roll each rectangle and form into the shape of a horseshoe.  (Note: As you can see in my pictures above, the filling did ooze out of some of the horseshoes in my first batch.  On the following batches, I made sure the dough was pinched together to prevent this from happening again.)

Place on a lightly greased baking sheet.  Bake at 375˚F for about 15 minutes or until the horseshoes are nicely browned.

Dust with powdered sugar or glaze with a mixture of lemon juice and powdered sugar if desired.



St. Stephen, Pray for us! 

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His name shall be called Jesus

Spectacular Nativity Cookie Mold and Silent Night Table Runner (also available here)
Come, sweet Lord Jesus, 
Into the hearts and lives of all our dearest
Priests, Religious, families and friends.

Wishing you all a Blessed and Joyful Christmas! 

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An Advent Apron Giveaway...

... which is also appropriate to wear during Christmastime!


Catholic Embroidery has generously offered to give one of their lovely "Venite Adoremus" aprons to a visitor here at Catholic Cuisine! 

The "Venite Adoremus" Apron pictured above would make a great Christmas gift paired with the Starlight Cookies Jar Mix Or you could even put together a gift basket with your favorite apron, a Catholic themed cookbook (such as Cooking with the SaintsA Continual Feast, or Grace Before Meals!), some fun and religious candy molds or cookie cutters, and line the basket with a gorgeous "Silent Night" lace Placemat/DoilyTable Runner (also available from Catholic Embroidery here), or Table Topper.  There are so many options to create lovely Catholic gifts for those who love to create "Catholic Cuisine!"

This apron, and many more, can be purchased here at Catholic Cuisine (Catholic Cuisine will receive a percentage of any of the aprons purchased from this page), or they can be purchased directly from Catholic Embroidery! To enter the giveaway please use the Rafflecopter box below:


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White Chocolate Cream Cake for the Feast of the Immaculate Conception

O God, who by the Immaculate Conception of the Blessed Virgin
prepared a worthy dwelling for your Son,
grant, we pray,
that, as you preserved her from every stain
by virtue of the Death of your Son, which you foresaw,
so, through her intercession,
we, too, may be cleansed and admitted to your presence.

 White Chocolate Cream Cake

Cake:
3 oz. squares white chocolate, chopped
2 1/4 C. all-purpose flour
1 1/2 C. white sugar
2 1/4 tsp. baking powder
1/2 tsp. salt
1 2/3 C. heavy cream
3 eggs
1 tsp. almond extract

Frosting:
3 oz. white chocolate, chopped
3 1/2 C. confectioner's sugar
1/4 C. butter, softened
4 Tbl. water
1/2 tsp. almond extract

Preheat oven to 350. Grease and flour two 8 or 9 inch round pans. For the cake, melt white chocolate, set aside to cool to lukewarm. In a small bowl, mix flour, sugar, baking powder and salt; set aside. In a large chilled bowl, whip heavy cream until stiff peaks form; set aside.
In a large bowl, beat eggs for about 5 minutes until light lemon colored. Beat in 1 tsp. almond flavoring and melted white chocolate. Fold in whipped cream. Fold in flour mixture, about 1/2 a cup at a time. Divide batter into prepared pans. Bake in over for 35-40 minutes or until toothpick comes clean. Let cool in pan for 10 minutes then turn out onto wire rack and cool completely.

For Frosting: In a large bowl, beat 3 oz. of white chocolate over low heat or in microwave, stirring occasionally, until melted; cool to lukewarm. Combine on medium speed, white chocolate, confectioners sugar, butter, water and 1/2 tsp. almond extract. Beat until smooth and of spreading consistency. Pin It