Homemade Eclairs for St. Therese

Eclairs are known to be the favorite treat of St. Therese of Lisieux, so after binge watching some early episodes of that British baking show, I decided to try a recipe that I had been admiring for a while but was too afraid to try: Homemade Eclairs with Peanut Butter Mousse from Sally's Baking Addiction. I don't think St. Therese ever had Peanut Butter Mousse eclairs, but I think she would have loved them!

CHOUX PASTRY
1/2 cup (115g; 8 Tbsp) unsalted butter, cut into 8 pieces
1/2 cup (120ml) water
1/2 cup (120ml) 2% or whole milk
1/4 teaspoon salt
2 teaspoons granulated sugar
1 cup (125g) all-purpose flour

4 large eggs, beaten
egg wash: 1 egg beaten with 1 Tablespoon milk or water


Combine the butter, water, milk, salt, and granulated sugar together in a medium saucepan over medium heat. Stir until the butter has melted. Bring mixture to a simmer. Once simmering, reduce heat to low and add the flour all at once. Stir until the flour is completely incorporated and a thick dough clumps into a ball. Mash the dough ball against the bottom and sides of the pan for 1 minute, which gently cooks the flour. Remove from heat and transfer to the bowl of a stand mixer fitted with a paddle attachment. Allow to cool down for a few minutes before adding the eggs in the next step.

Read this step in full before starting: With the mixer running on low speed, slowly add the eggs in 3-4 separate additions mixing for 30 seconds between each. The mixture might look curdled at first, but will come together as the mixer runs. Pour in the final addition of beaten eggs very slowly. Stop adding when the choux pastry has reached the desired texture: shiny, thick, and smooth with a pipe-able consistency. Any leftover egg can be used for egg wash. I ended up using all of mine. Dough can be used immediately or refrigerated up to 3 days. 

Preheat oven to 400 degrees F. Line two baking sheets with parchment paper. Mist or brush parchment paper with water. You want a nice moist environment for the choux to puff up. Transfer dough to a piping bag and pipe 4 inch long shells 2-3 inches apart. Bake for 20 minutes. DO NOT OPEN THE OVEN! After 20 minutes, turn oven down to 350 degrees and back for 10 - 15 more minutes until golden brown. Remove from oven and transfer to a cooling rack. Cool completely.

PEANUT BUTTER MOUSSE
1 cup (240ml) heavy cream
8 ounces (224g) full-fat brick style cream cheese, softened to room temperature
1 cup (120g) confectioners’ sugar
1 teaspoon pure vanilla extract
1/2 cup (130g) creamy peanut butter*
salt, to taste

Make the peanut butter mousse: Using a mixer fitted with a whisk attachment, beat heavy cream on medium-high speed until soft peaks form, about 3 minutes. Transfer to another mixing bowl. Using the same whisk attachment again (you don't need to clean in between), beat the cream cheese on medium-high speed until creamy and smooth. Add the confectioners’ sugar, vanilla extract, and peanut butter then beat on medium-high speed until combined and creamy. Using a rubber spatula, fold in the whipped cream until combined. Taste. Stir in a pinch of salt, if desired. Transfer mousse to a piping bag fitted with a small round or open star piping tip. Set aside as you make the ganache.

CHOCOLATE GANACHE
1 cup (240ml) heavy cream
8 ounces semi-sweet chocolate chips

Make the chocolate ganache: Place chocolate in a bowl. Heat the cream in a small saucepan until it just starts steaming, not boiling.  Pour over chocolate and let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted.

1.  

Let the ganache cool on the counter while you fill the shells with the mousse. I piped them on both ends to make sure they were nice and full. Dip the tops in ganache and leave to firm up. Ganache will set up in about an hour at room temp or about 30 minutes in the fridge. Enjoy! 

FYI... all three components (pastry shells, mousse, and ganache) can be made ahead of time. To assemble, just warm the ganache in the microwave for 10 seconds at a time to soften. 

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Cupcake Forest for the Feast of St. John Gualbert

ST. JOHN GUALBERT 

Patron of Foresters, Forest Workers, Park Rangers and Parks

Feast Day - July 12

St. John Gualbert was born at Florence, A. D. 999. Following the profession of arms at that troubled period, he became involved in a blood-feud with a near relative. One Good Friday, as he was riding into Florence accompanied by armed men, he encountered his enemy in a place where neither could avoid the other. John would have slain him; but his adversary, who was totally unprepared to fight, fell upon his knees with his arms stretched out in the form of a cross, and implored him, for the sake of Our Lord's holy Passion, to spare his life. St. John said to his enemy, "I cannot refuse what you ask in Christ's name. I grant you your life, and I give you my friendship. Pray that God may forgive me my sin." Grace triumphed. A humble and changed man, he entered the Church of St. Miniato, which was near; and whilst he prayed, the figure of our crucified Lord, before which he was kneeling, bowed its head toward him as if to ratify his pardon. Abandoning the world, he gave himself up to prayer and penance in the Benedictine Order. Later he was led to found the congregation called of Vallombrosa, from the shady valley a few miles from Florence, where he established his first monastery. Once the enemies of the Saint came to his convent of St. Salvi, plundered it, and set fire to it, and having treated the monks with ignominy, beat them and wounded them. St. John rejoiced. "Now," he said, "you are true monks. Would that I myself had had the honor of being with you when the soldiers came, that I might have had a share in the glory of your crowns! " He fought manfully against simony, and in many ways promoted the interest of the Faith in Italy. After a life of great austerity, he died whilst the angels were singing round his bed, July 11, 1073.

(Taken from Lives of the Saints, by Alban Butler)

(originally posted over at Shower of Roses, July 2018) 

These forest/tree cupcakes were so easy to decorate with some melted green and cocoa candy melts and a couple plastic bags with the corner cut off to squeeze the melted candy onto the wax paper. After the candy trees had hardened we simply placed them on the cupcakes.

Variations of my Deer in the Woods" Birthday Cake and Snowy Mountain Ski Resort Birthday Cake over at Shower of Roses would also be fun for this patron saint of foresters, forest workers, park rangers and parks!

“The just will flourish like the palm tree, and grow like a Lebanon cedar, planted in the house of the LORD, in the courts of the house of our God.”— Psalm 92:13-14

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Sacred Heart Strawberry Brownie Treat

This post was written by Catholic Cuisine contributor, Charlotte from Waltzing Matilda.

I made this for the Solemnity of the Sacred Heart which has passed for this year but since June is the month dedicated to the Sacred Heart, I thought I would share it in the event that someone might want to make it before the month ends. I baked this in my Wilton heart shaped pan but there are instructions for turning 1 round and 1 square cake into a heart shape. (This recipe only makes one pan of brownies so if you wanted to use the instructions above, you'd need a double batch.)

One Bowl Brownies
1/2 C. butter
1 C. white sugar
2 eggs
1 tsp. vanilla
1/3 C. unsweetened cocoa powder
1/2 C. all purpose flour
1/4 tsp. salt
1/4 tsp. baking powder

1. Preheat oven to 350 degrees. Grease and flour your pan. I also line mine with parchment paper just on the bottom to make sure it turns out of the pan easily.
2. In a large saucepan, melt butter. Remove from heat and stir in eggs, sugar and vanilla.
3. Beat in cocoa powder, flour, salt and baking powder.
4. Spread into pan and bake for 25 - 30 mins. Do not overcook.
5. Remove from oven and run a sharp knife around the edge of the brownies to make sure they release from the sides of the pan. Allow to cool completely on cooling rack before turning out.

To decorate, I used chopped up strawberries mixed with a spoonful of sugar tossed in and spooned onto the brownie.  The crown of thorns was made with melted chocolate chips. I piped them with a plastic baggie onto some wax paper and then set them in the fridge to firm up. If you place it over the strawberries when it's firm but not completely set, you can gently press it to wrap around the strawberries. If you wait until it's too firm and try to bend it, it will crack, like mine did. :D

The flames were made out of clementine slices and extra strawberry slices with two mini-candy bars for the cross. You could also use pretzel rods or graham cracker pieces if you don't have any candy bars.

“Our Lord Jesus Christ desires that we should, for sanctifying ourselves, glorify His all-loving Heart; for it was His Heart that suffered the most in His Sacred Humanity.” ~ St. Margaret Mary Alacoque

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Ice Cream w/ Salted Honey Caramel Sauce on the Feast of Blessed Solanus Casey

Blessed Solanus Casey is known as a miracle worker. One story that I came across happened to feature ice cream. Considering that there is this miraculous story involving ice cream, this frozen treat seems a proper dessert option on his midsummer feast day today. I decided to top it with a honey caramel sauce because he took care of the beehives at the monastery and was known to soothe the bees with his harmonica playing. 

One hot summer day, Blessed Solanus had seen many people at the door seeking his blessing and counsel. One visitor had come to thank him for his help in one manner or another, bringing ice cream cones to celebrate. Called to another situation, Blessed Solanus sat the ice cream in his desk drawer.

About 30 minutes later, one of the friars returned to the monastery from the dentist’s office. He had gone to arrange an operation to take care of a serious infection of his jaw. Before he left, he sought Blessed Solanus’ blessing, which he received. Blessed Solanus did not believe that religious should normally ask for miracles because they should embrace the sufferings God placed before them. But, as the custom of the day dictated, such a major health complication for a novice likely would mean they would have to leave the order. Blessed Solanus took pity on this friar, and in giving his blessing indicated the dentist might be surprised. Sure enough, the infection was gone.

When the friar returned to the monastery, he recounted the good news. He knew it was the prayer of Blessed Solanus that brought him healing. But Blessed Solanus offered a detraction from any attention that might be paid to him, and he initiated a celebration for the friar’s healing by pulling out the ice cream cones he earlier placed in his desk. They were fully intact and as cold as if they had been in the freezer all along.    ~ From OSV article

Salted Honey Caramel Sauce

Ingredients:
½ cup sugar
2 tablespoons water
1 tablespoon honey
1 tablespoon butter
1/3 cup whipping cream
½ teaspoon sea salt

Directions: 
Combine sugar, honey, and water in a medium saucepan. Heat over medium, stirring until sugar dissolves. Bring to a boil; cook until mixture is golden brown and smooth in texture, additional 4-6 minutes.

Remove from heat and carefully whisk in cream, butter, and salt (be careful, mixture will splatter). Let cool. Spoon over ice cream and serve. Sprinkle with additional sea salt if desired.

Sauce can be refrigerated for up to two weeks. Reheat before serving.


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Cannoli Bites for Solemnity of St. Joseph

This recipe is a different take on a classic Italian feast day treat; simpler than the traditional cannoli but with similar flavors.  Making cannoli is a big process and it to great way to get the flavor of cannoli without the work. Use a pre-made pie crust, flavor it a little, cut into small circles and make mini cups to fill with the cream.

Cannoli Bites

Ingredients:

Cannoli cups:

1 refrigerated pie crust
3 tablespoons coarse natural sugar (Turbinado)
1 teaspoon cinnamon
¼ teaspoon nutmeg
dry white wine

Cannoli Filling:

16 oz whole milk Ricotta cheese, strained
4 oz Mascarpone cheese
1/2 cup powdered sugar
2 T. sugar
1 t. vanilla
1/3 cup mini semi-sweet chocolate chips
powdered sugar, for dusting (optional)

Directions:

For the cannoli cups - Heat oven to 400°F.  Thaw pie crust. Unroll the crust onto a lightly floured surface. Brush lightly with wine and sprinkle the top of each crust with the sugar and spice mixture. Lightly roll over it with a rolling pin so that sugar and spices are pressed into the dough.

With a 2 – 2 ½ inch round biscuit cutter or cookie cutter, cut out circles and lightly press them inside a greased mini muffin cup to create a pastry cup.  Bake for 8-10 minutes until golden brown. Cool.

For Filling  - In a mixing bowl, blend together Ricotta and Mascarpone cheese to mix well and remove lumps. Add sugars and vanilla and mix in. Cover and chill 30 minutes.

After mini shells/cups are cool, remove cannoli filling from refrigerator, transfer to a piping bag fitted with a tip (or you can use a large resealable bag and cut the tip off one end). Pipe filling into cups and sprinkle with chocolate chips and dust with powdered sugar. 

For best results serve within 2 hours. Store in refrigerator.  Makes approximately 20 cannoli bits.

St. Joseph, Patron of the Universal Church, Pray for us!

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Ascension Cake

Our diocese is one that has moved the Solemnity of the Ascension to Sunday -- today, so today we celebrated Ascension Sunday and Mother's Day. 

My mother happens to love my deep dark chocolate cake frosted with whipped cream rather than buttercream frosting, and whipped cream just makes such heavenly looking clouds of yum, that I was reminded of the Ascension of Jesus. 

"When they had gathered together they asked him, 'Lord, are you at this time going to restore the kingdom to Israel? ' He answered them, 'It is not for you to know the times or seasons that the Father has established by his own authority.But you will receive power when the holy Spirit comes upon you, and you will be my witnesses in Jerusalem, throughout Judea and Samaria, and to the ends of the earth.' When he had said this, as they were looking on, he was lifted up, and a cloud took him from their sight." Acts 1:6-9

GAROFALO
Ascension of Christ

I created some edible Sacred Hearts of Jesus with strawberries, some melted chocolate chips in an icing bag (or ziploc bag) and some whipped cream tinted orange for some flames. It didn't turn out quite exactly what I had in mind, but the ratio of result to work was pretty high (ie very little work) and the taste was delicious, so I'll not complain. Believe me, if you've never decorated a cake, you can handle this one.

You could technically hide any cake under the whipped cream, but my mom loves the contrast of the dark chocolate cake with the whipped cream, and it was Mother's Day, so dark chocolate it was. This cake is from scratch, but don't let that fool you -- it couldn't be easier. And frosting with whipped cream is so foolproof, you can have this cake finished in no time. 

Deep Dark Chocolate Cake

2 cups sugar
1 ¾ cups flour
¾ cup cocoa
1 ½ t. baking soda
1 ½ t. baking powder
1 t. salt
2 eggs
1 cup milk
½ cups oil
2 t. vanilla
1 cup boiling water

Heat oven to 350 degrees.
Grease and flour two round 9” pans.
In a large mixing bowl combine dry ingredients.
Add eggs, milk, oil, and vanilla.
Beat on medium speed for two minutes.
Stir in boiling water (by hand). (Batter will be thin.)
Pour into prepared pans.
Bake for 30-35 minutes
(inserted toothpick will have moist crumbs, but nothing "wet").
Cool 10 minutes before removing from pans.
Cool completely before frosting.


Whipped Cream Frosting

3 c. whipping cream
4 T. instant vanilla pudding mix
4 T. powdered sugar

In a large mixing bowl, begin whipping cream on medium.
Add pudding mix and powdered sugar and turn up to high.
Whip until cream is very fluffy and holds its peaks
(just don't go to far and make butter).
After cake is completely cool, frost in between layers, sides and top of cake.
Decorate if desired.

For Sacred Heart strawberries:

Wash and pat dry two large strawberries (cut them so that you get 
two heart-shaped halves from each).

Cut the leaves out by cutting out the hull and creating a heart shape at the cut end. 

Place 1/4 cup semi-sweet chocolate chips in an icing bag. Microwave for 30-60 seconds until melted. Cut tip off bag and pipe chocolate onto the strawberry in the shape of a crown of thorns (it might help to refer to an image of the Sacred Heart of Jesus). Let chocolate set and then place them in the center of the cake (if you have smaller strawberries than I did, you might need to use three -- for six halves). Tint a little bit of whipped cream yellow or orange and place in icing (or ziploc bag). Pipe flames coming from the tops of the "hearts".

Refrigerate cake before serving and refrigerate leftovers.

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Honey Sweetened Grasshopper Bars

The Birthday of Saint John the Baptist from Saints: A Year in Faith and Art

There is a great recipe for Grasshopper Parfaits in the archives here at Catholic Cuisine. After making them for the rest of my family, I decided to try and find something that I could enjoy as well for our celebration on the Solemnity of the Birth of Saint John the Baptist since I've been on a strict Autoimmune Protocol (AIP) diet for the past four months.  These Honey Sweetened Grasshopper Bars were perfect and tasted amazing! Cocoa Powder is not on the AIP list of approved foods and it had been a while (113 days to be exact) since I had eaten any chocolate, but so far I haven't noticed any adverse reactions and am hoping that it can remain in my diet as an occasional treat.  This recipe is dairy-free, gluten-free, grain-free, refined sugar-free, seed-free, nut-free and makes a delicious option for those looking for a healthy dessert!

St. John the Baptist, martyred for defending the law of purity, drew strength from his austere and penitential life in the desert. Here is a delicious (and nutritious!) recipe for Honey Sweetened Grasshopper Bars to serve on this Solemnity of the Nativity of St. John the Baptist, recalling Matthew 3:4: “John wore clothing made of camel’s hair and had a leather belt around his waist. His food was locusts and wild honey.”

Honey Sweetened Grasshopper Bars

adapted from Raia's Recipes

Ingredients:

Mint Layer

• 1 large avocado
• 1/4 cup organic raw honey 
• 6 Tbsp coconut oil, melted
• 1 1/2 c. shredded unsweetened coconut
• 1/2 tsp peppermint extract (or a few drops of peppermint oil for AIP)
• dash of salt (I used Real Salt.)

Chocolate Layer

• 1/4 cup coconut oil
• 2 Tbsp organic raw honey 
• 1/4 cup cocoa powder (I used Rapunzel Organic Cocoa Powder. You could also substitute carob powder for a caffeine-free treat that is AIP approved!)
• 1/4 tsp vanilla extract (I used Frontier Naturals Non-Alcoholic Vanilla.)
• dash of salt

Directions:

Mint Layer
1. Line a 9×9 inch baking dish with foil.
2. Place all ingredients in high powered blender (I used my Vitamix) or a food processor. Blend until smooth.
3. Smooth mixture into prepared dish and stick in the freezer while you prepare the chocolate layer.

Chocolate Layer
1. In small saucepan, melt coconut oil and honey over low heat.
2. Remove from heat and stir in remaining ingredients.
3. Pour over chilled bottom layer and return to the freezer for about 15 minutes, or until the chocolate layer is hardened.
4. Remove from foil and cut into bars.
5. Store covered in the freezer.

Makes approximately 8 servings

Note: These would also make a healthy green treat for St. Patrick's day in March! 

Saint John the Baptist, pray for us! 

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A Dragon Scone for Good St. George

This post was written by Catholic Cuisine contributor, Charlotte from Waltzing Matilda.

The Feast of St. George is coming up tomorrow. We have spent many years slaying a cake dragon in honor of this noble and holy saint. Last year, however, we made a Dragon Scone for the feast of St. George. If you are looking for an alternative to the Dragon Cake and would prefer something not slathered in frosting, maybe give this one a try. I used a basic scone recipe (which I will include below) to make a serpentine shape. It took a little longer to bake than normal scones but otherwise, everything else was the same.

Last year, I used a left over slice of cake to make the head. This year, I think I'm just going to use another scone. That will probably mean I'll make a double or a 1.5 batch of of the recipe below.

I covered the body in homemade whipped cream and used sliced strawberries for the scales and feet. The pastry wing was also leftover from Easter brunch. I'm not sure our dragon will have wings this year. Two M&M's make the eyes. You can serve it for breakfast or as an after dinner treat.

Let us know below… are you doing anything special for St. George's Day?

Basic Scones 
(single batch: yields 12 scones or 1 dragon body)

1 1/2 C. all purpose flour
1/4 C. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 C. cold butter
1/4 C. sour cream (can substitute plain greek yogurt)
1/4 C. milk

Preheat oven to 400 degrees. In medium bowl, combine flour, sugar, baking powder and salt. Using pastry blender, cut in butter until mixture resembles course crumbs (you can use a food processor just pulse it to get the coarse crumbs). Stir in sour cream (greek yogurt) and milk. Turn dough out onto a lightly floured surface; roll out to 1/4 inch thickness. Cut out desired shapes, place on parchment paper covered cookie sheet. (For the dragon scone, I just shaped the dough into the shape I wanted on the cookie sheet. Sprinkle with sugar, if desired. Bake 12-15 minutes or until lightly browned.

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A Polish Feast for Saint John Paul II

This post was written by Catholic Cuisine contributor, Charlotte from Waltzing Matilda. 

Today is the feast day of the newly canonized Pope Saint John Paul II and my youngest daughter's baptismal anniversary so we want to celebrate in a big way with a Polish feast. I plan on making Polish Meat and Potatoes for dinner, a combination of cabbage and kielbasa served over garlic mashed potatoes and Piernik for dessert. I will post pictures when I take them later, but for now, here are the recipes to get you started: (Updated… pictures of our feast!)

Polish Meat and Potatoes
1 Tbl. olive oil
1 clove of garlic, minced
4-5 cups of cabbage leaves, chopped
fresh ground black pepper to taste
1/4 tsp. red pepper flakes (optional… I leave it out or let people add it to their serving)
1 pkg. kielbasa, cut into rounds
3-4 green onions (opt.)
And supplies to make your usual mashed potatoes...

In a large skillet over medium heat, heat olive oil. Add kielbasa slices and cook for about 10-15 minutes. I like to see a little crust show up in the sides of the sausage. Add garlic and cook for just another 30 seconds until the garlic is fragrant, but not burned. Add cabbage and green onions and stir frequently for the next 10 minutes until cooked. We like our cabbage lightly sautéed but if you like yours more well done, cook it longer, just keep stirring so the garlic doesn't  burn. Add pepper (and salt) to taste.

I serve this over regular mashed potatoes seasoned with garlic salt.

For dessert, I am making Piernik (Polish Honey Bread). It's baking in the oven right now and smells amazing! In fact, my 10 year old son just walked into the kitchen saying, "Mmmmmmm…. what is that smell?"

Piernik

1 C. sugar
1 tsp. ground cinnamon
1/2 tsp. ground cloves (I substituted nutmeg)
1/2 tsp. ground allspice
4 eggs
1/2 C. milk
1/2 C. vegetable oil
1 tsp. baking soda
1/2 tsp. baking powder
1 C. honey
4 C. all purpose flour
1/2 C. raisins (optional… my kids don't like them)
1/2 C. walnuts (optional… my husband can't eat them so I didn't add them)

Preheat oven to 325 degrees. Grease and flour a bunt pan. In a large bowl, combine the sugar, spices and eggs. Add in the milk, oil, baking powder and baking soda. In a small pot, heat the honey to boiling and then add to mixture. Mix in the flour and stir until blended well. Fold in the raisins and walnuts if you'd like them. Pour into pan and bake for about an hour until a toothpick inserted in the center comes out clean. Allow to cool on a rack and turn out after 20 minutes. Dust top with powdered sugar.

I only had a little honey so I made a half batch, that's why my bread is shorter.

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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

St. Monica and St. Augustine Key Lime Pie Recipe

The following recipe was submitted by Susan from Sole Searching. Thank you Susan! 

In honor of these two great saints, here is a recipe for a special key lime pie. Creating some symbolism with whatever fare you make helps make a memory for the children. For example:

- The pie itself represents the sea of tears (blue color, round shape) shed by St. Monica for her son Augustine, that he may know Christ and so be converted by His love.

- The whipped cream with blue sprinkles represents heaven. St. Monica's sacrifice and prayers were honored by our Lord, and St. Monica and St. Augustine live on in eternity in heaven with Christ.

- The icons placed in the center of the pie were there to give the children a visual of the two saints while I read to them their story.

Key Lime Pie Recipe:

I used an already prepared graham cracker crust, but you can also make one with this recipe:

1 1/2 cups graham cracker crumbs
6 tablespoons butter, melted
3 tablespoons sugar

Mix ingredients together in a large bowl. Press into an 8 inch pie plate and bake until golden, about 12-13 minutes. Remove from oven and cool on a wire rack. Reduce oven temperature to 325.

1 14 oz. can sweetened condensed milk
4 large egg yolks
1/2 cup freshly squeezed key-lime juice*
1 tablespoon grated key lime zest
4-5 drops of blue food coloring (more or less, depending on the brand)

Combine milk, egg yolks, lime juice, food coloring and zest in a medium sized bowl and whisk together until blended. Pour into prepared, cooled crust. Bake until the center is set, but still quivers when the pan is nudged, about 15-17 minutes.. Let cool completely on a wire rack. Refrigerate for 2-3 hours or until chilled. Top with whipped cream, homemade or Redi-Whip, and garnish with blue sprinkles before serving.

*I have used the bottled key lime juice as well as the fresh juice of regular limes and the pies have turned out just fine.

“You have made us for yourself, Lord, and our 

hearts are restless until they rest in you.”

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Heavenly Assumption Parfaits

The Solemnity of the Assumption, which is a Holy Day of Obligation, is coming up on August 15th!  These Assumption Parfaits, adapted from Yummy Finds, would make a simple and fun treat to celebrate the feast! 

To make these all you need is a box of Berry Blue Jello, Cool Whip, and Glasses. 

Prepare the Berry Blue Jello according to the directions on the package. 

 Layer spoonfuls of Berry Blue Jello and Cool Whip in narrow glasses to create the sky and clouds!

Be sure to alternate where you place the cool whip “clouds” so that you get a nice staggered effect.

Enjoy! 

You can see the rest of the pictures from our celebration here. 

"We pronounce, declare and define it to be a divinely revealed dogma: that the Immaculate Mother of God, the ever Virgin Mary, having completed the course of her earthly life, was assumed body and soul into heavenly glory." ~ Pope Pius XII 

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Watch the weather on St. Swithin's Day

A sweet sister in Christ sent me a link, a few weeks ago, to this feast day recipe at Catholic Culture.

July 15, the feast of St. Swithin, is, apparently a day to watch the weather. It is said of this very popular English saint:

Saint Swithin's Day, if thou dost rain, for forty days it will remain; Saint Swithin's Day, if thou be fair, for forty days 'twill rain nae mair.

Saint Swithin's connection with the weather, and particularly with the rain, doubtless comes from the legend that in his humility he asked to be buried outside his cathedral, where passers-by would step over his grave and raindrops from the eaves would fall upon it. 

source 


Rain or shine, it would be a lovely day to bake a summer cake in honor of this memorable saint (and as July 15 is also the feast of St. Bonaventure, you have a doubly good reason to celebrate). The thought, however, of baking an spiced apple cake (as the recipe at the link suggested) in the middle of July, when apples are hardly in their prime in the Midwest of the United States, did not sound quite right to me. Thus, I turned St. Swithin's cake into a delicious shortcake-like cake with wild blueberries on top. It could not be an easier cake to bake, with the aid of baking mix, and for me, a one-pound bag of frozen wild blueberries. Blueberries are in season in much of America right now, but my bushes are not producing well this year, so a bag of frozen berries did the trick. (If you choose to use fresh berries, your baking time should be quite a bit shorter so set the timer for about 30 minutes and then check it every five minutes or so until it's done.)

My family enjoys any fruity cake, warm from the oven, with just a drizzle of cold heavy cream, but it would be delightful, as well, with a scoop of vanilla ice cream or a squirt of sweetened whipped cream. It would be a wonderful coffee cake for breakfast, at tea time, or for dessert.

I modified the recipe to accommodate my frozen blueberries, but refer back to the original recipe if you'd like an apple cake, and remember to shorten your baking time if you use unfrozen (fresh) berries.

St. Swithin's Summer Cake

(will it rain or will it shine?)

2 cups biscuit mix*

1/3 cup sugar

2 eggs, slightly beaten

1/2 cup heavy cream

1 lb. frozen wild blueberries, thawed 

1/4 cup sugar

1/4 cup melted butter or margarine

Preheat oven to 350 degrees F.

Combine biscuit mix and 1/3 cup sugar. 

Combine eggs and cream; stir into biscuit mix with fork. 

Spread dough in bottom of greased 8-inch springform pan. 

Pour thawed blueberries on top of the dough, spreading to an even layer, but avoiding touching the pan if possible. 

Sprinkle with sugar. Pour melted butter evenly over all. 

Bake at 350 degrees for about 60 minutes, testing just before timer goes off. 

Cool slightly and remove sides of the pan. Serve warm, cut into wedges with cream or ice cream.

*I use this recipe for a foolproof homemade version of standard Bisquick -- just a quick whirl in the processor and I store it in a glass jar.

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6 Patriotic Treats for Independence Day

Last year our children had so much fun helping create treats to take to the 4th of July party we were attending.  We are still trying to decide what we will make for tomorrow, but I thought I'd repost these here in case any of you are still looking for ideas too!     

.: 4th of July Ice Cream Cones :.

Sugar cones dipped in melted white chocolate and rolled in sprinkles

Served with Vanilla White or Strawberry Red Ice Cream

(these were a hit with the kids AND adults!) 

.: Red, White and Blueberry Trifle :. 

White cake, blueberries, whip cream and strawberries

layered in a trifle bowl!  So pretty and easy!

 

.: Red Licorice :.

(leftover) Red Licorice wrapped in bundles with these free Printable Napkin Rings (inspiration found here)

.: Sparkler Pretzel Rods :.

Pretzel Rods dipped in melted white chocolate and decorated with sprinkles

.: Red, White, and Blue Berries :.

Strawberries (washed and dried completely) dipped in melted white chocolate and blue sprinkles

(I ran across this idea online, and it looks like Charlotte made them this year too, along with all their awesome t-shirts!  One of these years we need to try painting t-shirts.  I love how theirs turned out, especially the patriotic cupcake for that cute-as-can-be-god-daughter of ours!) 

.: United States Flag Cupcakes :.

White Cupcakes decorated with whipped cream, sliced strawberries and blueberries (as an alternative to last year's flag cake) 

We pray, Thee O Almighty and Eternal God! Who through Jesus Christ hast revealed Thy glory to all nations, to preserve the works of Thy mercy, that Thy Church, being spread through the whole world, may continue with unchanging faith in the confession of Thy Name.

We pray Thee, who alone art good and holy, to endow with heavenly knowledge, sincere zeal, and sanctity of life, our chief bishop, Pope N., the Vicar of Our Lord Jesus Christ, in the government of his Church; our own bishop, N., all other bishops, prelates, and pastors of the Church; and especially those who are appointed to exercise amongst us the functions of the holy ministry, and conduct Thy people into the ways of salvation.

We pray Thee O God of might, wisdom, and justice! Through whom authority is rightly administered, laws are enacted, and judgment decreed, assist with Thy Holy Spirit of counsel and fortitude the President of these United States, that his administration may be conducted in righteousness, and be eminently useful to Thy people over whom he presides; by encouraging due respect for virtue and religion; by a faithful execution of the laws in justice and mercy; and by restraining vice and immorality. Let the light of Thy divine wisdom direct the deliberations of Congress, and shine forth in all the proceedings and laws framed for our rule and government, so that they may tend to the preservation of peace, the promotion of national happiness, the increase of industry, sobriety, and useful knowledge; and may perpetuate to us the blessing of equal liberty.

We pray for his excellency, the governor of this state, for the members of the assembly, for all judges, magistrates, and other officers who are appointed to guard our political welfare, that they may be enabled, by Thy powerful protection, to discharge the duties of their respective stations with honesty and ability.

We recommend likewise, to Thy unbounded mercy, all our brethren and fellow citizens throughout the United States, that they may be blessed in the knowledge and sanctified in the observance of Thy most holy law; that they may be preserved in union, and in that peace which the world cannot give; and after enjoying the blessings of this life, be admitted to those which are eternal.

Finally, we pray to Thee, O Lord of mercy, to remember the souls of Thy servants departed who are gone before us with the sign of faith and repose in the sleep of peace; the souls of our parents, relatives, and friends; of those who, when living, were members of this congregation, and particularly of such as are lately deceased; of all benefactors who, by their donations or legacies to this Church, witnessed their zeal for the decency of divine worship and proved their claim to our grateful and charitable remembrance. To these, O Lord, and to all that rest in Christ, grant, we beseech Thee, a place of refreshment, light, and everlasting peace, through the same Jesus Christ, Our Lord and Savior. Amen.

From his 1791 Prayer for Government, recited in parishes throughout his diocese. Archbishop John Carroll, SJ

Happy Independence Day! 

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