Les Coeurs de Sainte-Catherine

"In Northern France it is a custom on St. Catherine's day to give heart-shaped cakes to unmarried women who have reached the age of twenty-five.  The idea is to encourage them in their search for love (and a husband)."  ~ Cooking with the Saints

Back in 2008 I posted about the tradition of Heart Cakes on the Feast of St. Catherine of Alexandria.

Since our oldest daughter was named after this beautiful saint, we have always celebrated her nameday with a heart shaped cake!  This year we just made a simple applesauce cake, in a heart shaped pan, sprinkled with powdered sugar.  However,  any heart shaped cake would work perfectly!

Les Coeurs de Sainte-Catherine 

(St. Catherine Hearts)

Ingredients:

• 1 pkg Spice Cake Mix (I used Namaste Foods Spice Cake Mix) 
• 3 eggs
• 1/4 cup water
• 1/4 cup oil
• 1 cup unsweetened applesauce
• 1 fresh apple, grated or chopped (skin left on is okay)
• 1/2 cup chopped walnuts (optional)

Directions:

Heat oven to 350˚ F. Grease and flour a 12" heart shaped pan.

Combine all ingredients and mix well.

Bake for approximately 40 minutes. Cake is done when toothpick inserted in center comes out clean.

Cool for 5 minutes and remove from pan. Cool completely and then top sprinkle with powdered sugar.

From My Nameday: Come for Dessert: How fortunate are girls named after the glorious virgin-martyrs who battled to maintain their integrity and faith, and in return were divinely protected and rewarded. The virgin-martyrs sacrificed what was naturally good for the sake of God, the supreme Good. Their lives should inspire the faithful, and particularly their namesakes, to pay due homage to God. Nameday prayers on feasts of virgin-martyrs:

Father: Come, O spouse of Christ, receive the crown which has been prepared for you forever by the Lord, for whose love you shed your blood.

All: In your splendor and your beauty, make ready, ride in triumph, and rule.

Father: Let us pray. O God, from whose bounty all good gifts proceed and who in Your virgin-martyr N.... did both give the flower of virginity and the palm of martyrdom, at her intercession unite our souls to You by love so that we may avoid all perils and gain the rewards of eternity. Through Christ, our Lord.

All: Amen. Christ conquers, Christ reigns!


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Thanksgiving Turkey Fruit & Veggie Platters

First of all, thank you to everyone that participated in this year's Saint-O-Lantern Link up!  If anyone missed adding their link, or didn't have enough time, let me know and I can open it up for a few more days.

With Thanksgiving coming up in a couple weeks I thought I would share a fun veggie platter that I made with my kids last year, along with an Caramel Apple fruit platter (inspired by a pin on Pinterest, I couldn't find the original link) from this afternoon.   They were both very easy to make and the kids loved them!  They were gobbled right up!  ;)

Turkey Veggie Platter

Ingredients:

• Leaf Lettuce
• Cucumber, sliced
• Red, Yellow and Green Bell Pepper
• Baby Carrots
• 2 Black Beans (or Black Olives)
• 1/3 of Celery Stalk
• Toothpicks

Directions:

Slice the bell peppers crosswise and then cut each circle in half.  Set aside the bottom part of the green pepper and 1/2" piece off of both the red and yellow peppers to use for the face.  Slice the remaining peppers to use for the body.

Cover a platter with lettuce leaves.   Start with making the turkey's feathers by forming a circle with the cumber slices at the bottom of the platter, followed by semi-circles of the yellow, green and red peppers.   Place the baby carrots vertically above the last row of peppers.

Break two toothpicks in half. Put two of the toothpicks where the eyes will go. Push the black beans onto the toothpick making sure that the toothpick doesn't go all the way through. Cut a triangle out of the leftover bottom from the yellow pepper. Attach with a toothpick below the eyes. Attach the reserved red pepper piece to the left of the yellow pepper "beak".

Cut the piece of celery in half lengthwise. On each piece, carefully slice lengthwise from the end of the celery piece to almost the center. Do this twice on each piece. Place the celery in ice water and place in the refrigerator until the ends curl. (I didn't have time to do this step.) When curled, nestle the un-curled end under the cucumbers.

Serve with hummus or other dip of choice.

Caramel Apple Turkey 

Ingredients:

• 4 Apples (Red and Green)
• Caramel Sauce
• 1 Candy Corn
• 2 Chocolate Chips

Directions:

Pour Caramel Apple Sauce into round serving dish, top with candy corn (beak) and chocolate chips (eyes) and place on platter.   Cut apples into wedges.  Cut one wedge in half to use as feet and arrange the remaining apple wedges in a semi circle. 

Thank you, Father, for having created us and given us to each other in the human family. Thank you for being with us in all our joys and sorrows, for your comfort in our sadness, your companionship in our loneliness. Thank you for yesterday, today, tomorrow and for the whole of our lives. Thank you for friends, for health and for grace. May we live this and every day conscious of all that has been given to us.  ~  From The Catholic Prayer Book, compiled by Msgr. Michael Buckley

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St. Jogues - Huron Indian Blueberry Crunch Cake

SAINTS ISAAC JOGUES, JOHN DE BREBEUF, AND THEIR COMPANIONS

Martyrs

 

September 26 – Extraordinary Form ~ October 19 – Ordinary Form

 

DOUBLE, SECOND CLASS / RED
These eight French Jesuit missioners, the first canonized saints of the North American continent, labored and died among the most barbaric of red men in the most impenetrable fastnesses of the 17th-century New World. After struggling with unbelievable privations and hardships, they were severely tortured and martyred by the Iroquois Indians between the years 1642 and 1649. Fathers Isaac Jogues and Anthony Daniel and the two lay oblates, John Lalande and Rene Goupil, gave their lives in what is now New York State; Fathers John de Brebeuf, Gabriel Lalemant, Charles Garnier, and Noel Chabanel in central Canada.

~~~

My children’s interest led us to this impromptu Saintly treat.  We imagined that St. Isaac Jorgues, St. John De Brebeuf, and their companions would have eaten something similar while on their mission among the Huron Indians since the Huron Indians supplemented their diets with wild blueberries. 

Although agriculture was important in the economy of the Huron, it was not the only source of subsistence. Berries, particularly strawberries, blueberries, raspberries, and blackberries, were plentiful. Fruits were fried for winter use, to be used as preserves for the sick, to give taste to sagmite, ad to put into the small cakes that were baked in the ashes. ~ An Ethnography of the Huron Indians, 1615-1649

The ordinary meal of soup was sometimes supplemented with unleavened cornbread baked under the ashes.  This bread occasionally hand beans of wild fruits added to it.  To make bread, corn was first pounded into flour in a wooden mortar and the hull removed by fans made of tree bark.  The corn was boiled for a short time in water and wiped and dried a little, then crushed and kneaded with warm water, shaped like cakes or tarts (an inch long), and baked in the ashes.  To the dough might be added beans that been been boiled separately.  Sometimes dried or fresh fruits, such as raspberries, blueberries, strawberries, and blackberries were added. ~ An Ethnography of the Huron Indians, 1615-1649

~~~

Additional resources on St. Jogues and the First American Martyrs are listed here.

This recipe is modified from Paula Deen’s  Pineapple Blueberry Crunch Cake

Sweetie and Sparkles collected the ingredients.

Sweetie crushed our pineapples while Sparkles melted the butter.

 

They took turns adding the ingredients.

Dad and I consider our family to be modified Paleo -- we do what we can, within the means that we have been provided.  Here’s an example of what I mean.  We don’t keep the traditional treats handy in our home but being the sugar addict that I am, I will send Dad to the nearby store for a quick fix.  (I like to think that pregnancy hormones have something to do with my attempted binges but I’m not so sure.)  In order to avoid such scenario I opt to store some quasi healthy treats.  In this case it’s gluten-free cake mix.  The blueberry pie filling was bought after a saw a pin from Melody for a blueberry cake recipe.  I was unable to locate a gluten-free pie filling but I did search for a filling that did not contain high-fructose corn syrup.  Again, it’s not the ideal snack but it beats the alternative for us.  

The kids are always thrilled when the get to “enjoy” a mom-approved treat.

First went the crushed pineapples.  Sweetie was in charge of using the emulsion blender to crush the cubed pineapples that we had on hand.

Together, they layered the blueberry filling and covered it all with boxed yellow cake mix.

Then I drizzled the warm butter over the top.  Note that all the cake should be covered with some amount of butter.

Forty-five minutes later, we enjoyed a yummy treat!

~~~

Recipe: St. Jogues - Huron Indian Blueberry Crunch Cake

Prep Time: 10 min. | Cook Time: 35-45 min.| Difficulty: Easy | Servings: 8-12

INGREDIENTS: 

• 3/4 cup butter
• 1 (20-ounce) can crushed pineapple, with juice
• 1 (20-ounce) can blueberry pie filling
• 1 box gluten-free yellow cake mix

PREPARATION INSTRUCTIONS:

• Pre-heat oven to 350 degrees
• Butter a 9x13 casserole dish
• Pour the pineapple with juice in the casserole dish
• Evenly spread the blueberry filling over the pineapples
• Cover with dry yellow cake mix
• Drizzle with melted butter over the cake layer
• Bake for 35 to 45 minutes at 350 degrees

~~~

"To maintain it, and see what can be done for the instruction of these tribes, it is here deemed expedient to send some Father. I have reason to think I shall be sent, having some knowledge of the language and country. You see what need I have of the powerful aid of prayers, being amidst these savages. I will have to remain among them—almost without liberty to pray; without Mass; without Sacraments —and be responsible for every accident among the Iroquois, French, Algonquins and others. But what do I say? My hope is in God, who needs not us to accomplish His designs. We must endeavor to be faithful to Him, and not spoil His work by our shortcomings. I trust you will obtain for me this favor of Our Lord, that, having led so wretched a life till now, I may at last begin to serve Him better.” ~ St. Isaac Jogues

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A is for St Anne and for Apple Tart

France, the 'Eldest Daughter of the Church' has always had a special connection to St Anne, since it's earliest days.  If you have ever watched the 4 part documentary Eldest Daughter of the Church (which I high recommend) you will see it begins with St Anne ~ her venerable body being carefully transported from the persecution in the Holy Land, in a boat with Sts Lazarus, Mary Magdalen, Martha and other notable New Testament people.  They have been cast out by their persecutors into a boat with no oars and by the grace of God, arrival safely to the shores of France.  This country was to be the final resting place for St Anne and devotion has spread out from there to all parts of the world, notably Canada, where her greatest shrine stands, in La Côte-de-Beaupré.

Since St Anne's feast day falls in height of summer in the Northern Hemisphere, where fruit is abundant and enjoyed, it comes as no surprise that fruit tarts are a tradition for her feast.  There would be great spiritual symbolism as well, St Anne is the 'fruitful, flowering vine of Jesse' and Mary is the Immaculate  'fruit of her womb'.  Her tomb in Apt, France had been engraved with this symbolism as Frances Parkinson Keyes points out in her book, "St Anne, Grandmother of Our Saviour":

"This design is still visible, in exacly the same form wherein it was graven so many centuries ago. It consists of the flowering branch of a tree, interlaced with a vine bearing both foliage and grapes. To look at it is an experience so moving that, months after gazing at it, this chronicler finds it impossible even to write of it without profound emotion. For it reveals, unmistakably, that when the stone slab was carved, even as now, men and women were reverently reciting the litany which begins:

"St Anne, Grandmother of our Saviour, pray for us." And continues: "St Anne, Root of Jesse, St Anne, Fruitful Vine....pray for us."

St Anne's tomb engraving.

So I have made for my family today a fruit tart ~ an apple tart.  Apple is a very good choice of fruit for St Anne because Eve in the Garden of Eden, corrupted the apple, whereas Mary is the 'new Eve' who restores what is corrupted and Mary is the fruit of St Anne's womb..I think of the typology of the two Eves and think ~ apple.  

I wanted something that was delicious and healthy.   So I found a lovely recipe that is gluten-free with minimal sugar, using hazelnut meal for the crust/base and agave nectar and apple cider with the apple filling.  My husband said, 'well I really enjoyed that', so I think it is a good recipe, just the perfect amount of sweetness and worth trying.  The recipe was adapted by Tamara Duker Freuman at her website here.

APPLE HAZELNUT TART

Flourless Hazelnut Tart Crust

1.5 cup Hazelnut Meal

6 Tbsp of powdered sugar (I used rapadura)

2 Tbsp of butter at room temp 

1 1/2 Tbsp of cream

I just kneaded the ingredients together, popped the bowl in the fridge for 15mins, then pressed the dough into 9" tart dish.  I pre-baked the pie crust in the oven at 375 degrees (for Australia, that would be 190 degrees), for about 5mins or so and then removed it from the oven, ready to fill with the apple filling

Apple Filling

2 lbs (1 kg) Granny Smith apples, cored, peeled and sliced into 1/2" wedges

1/4 cup agave nectar

3/4 cup apple cider

I placed the apple slices into a large frypan, drizzled the agave nectar over the apples and poured in the apple cider.    I popped the lid on the frypan and let the apples cook for about 10-15mins (the time depends on whether you want the shape of the slices kept or you are happy to to let the apple go to mush ~ I did the later).  I then removed the lid and let all the liquid evaporate and then spooned the filling into the tart dish.

I then put the tart into the oven at the same temperature as before and cooked for 25-30mins.  Once out of the oven, I let it cool so that it was mildly warm and served with whipped cream.  I cut the pie to serve 8.

Happy St Anne's Day!

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A Simple Caramel Applesauce Crown Cake

Happy Feast of Our Lady of Mt. Carmel!  

Our family is celebrating with a simple Caramel Applesauce Crown Cake in honor of Our Lady baked in a beautiful Marian Fleur de Lis Cake Pan.   

Caramel Applesauce Crown Cake

Ingredients:

1 pkg Namaste Foods Spice Cake Mix 

3 eggs

1/4 cup water

1/4 cup oil

1 cup unsweetened applesauce

1 fresh apple, grated or chopped (skin left on is okay)

1/2 cup chopped walnuts (optional)

Caramel sauce (optional)

Directions:

Heat oven to 350˚ F. Grease and flour a bundt cake pan.  (I choose a beautiful Marian Fleur de Lis Bundt Pan for our crown cake. )   

Combine all ingredients and mix well.

Bake for approximately 45-50 minutes.  Cake is done when toothpick inserted in center comes out clean.  

Cool for 5 minutes and remove from pan. Cool completely and then top with caramel sauce.

*This cake can also be baked in a 9x13 pan for 35-40 minutes, or 2 -9" round layers for 30-35 minutes. 

*You can find the beautiful Our Lady of Mt. Carmel Statue here. 

Our Lady of Mt. Carmel, Ora Pro Nobis! 

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Meatless Meals :: Zucchini and Sweet Potato Frittata

I hope you are all having a blessed and fruitful Lent! I wanted to take a second to share one of our new favorite meatless meals this year: Zucchini and Sweet Potato Frittata.  With a newborn in our home I've had to find meals that are not only healthy, but quick and easy to make as well.   For those with allergies, this recipe is also free of dairy and grains. I've made it a few times now and it is definitely a keeper!

Zucchini and Sweet Potato Frittata

adapted from Paleo Diet Lifestyle

Ingredients:

• 2 tbsp Coconut Oil (or butter)
• 8 eggs
• 1 large sweet potato, peeled and cut in slices
• 2 sliced zucchinis
• 1 sliced red bell pepper
• Salt and pepper to taste
• Salsa, optional

Directions:

Heat the coconut oil in a pan over a medium-low heat.  Add the sweet potato slices and cook until softened, about 6-8 minutes.

Add the red bell pepper and zucchini slices and cook for another 4 minutes.

While the vegetables cook, whisk the eggs in a bowl, seasoning with salt and pepper.  Add the egg mixture to the cooking veggies.

Cook on low heat until just set, about 10 minutes.  Finish the frittata until golden under a heated broiler.

Cut the finished frittata into wedges and serve salsa, if desired.

You can find additional Meatless Meals for Lent in the archives!

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St. Valentine’s Sweet Pizza

 

SAINT VALENTINE

Priest and Martyr

~~~

Here is a yummy and semi healthy treat.

I found my inspiration from here.

Last year I used a boxed brownie mix and skipped on the suggested cream cheese spread.

This year I’m following a recipe for Chocolate Cupcakes found at Elana’s Pantry.  I’m also using her Vegan Chocolate Frosting.  It has quickly become a family favorite.  These cupcakes even passed the test for extended family who despises coconut flour and loves sugar.  

ENJOY this Sweet Treat with your loved ones on St. Valentine’s Day!

~~~

Recipe: Chocolate Cake/Cupcakes

Prep Time: 10 min. | Cook Time: 15 min.| Difficulty: Easy | Servings: 6-8 Cupcakes or 1 - 8in round cake

INGREDIENTS:

• 3 eggs
• 1/4 cup coconut flour
• /4 cup unsweetened cocoa powder
• 1/4 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1/4 cup grapeseed oil
• 1/2 cup agave nectar

PREPARATION INSTRUCTIONS:

• In a med. bowl, mix coconut flour, cocoa powder, salt, and baking soda.
• In a large bowl, mix eggs, oil, and agave.
• Add dry ingredients to the wet ingredients.  Mix well.
• Grease cake pan with coconut oil or line cupcake pan with 1/4 cup of batter
• Bake at 375 ° for 10-15 minutes or until middle is set.
• Cool and cover with icing and heart-strawberries.

NOTES:

I recommend that you adjust the amount of agave nectar to suit your taste.  This was a bit sweet for me. 

----

Recipe: Chocolate Icing

Prep Time: -- | Cook Time: 25 min.| Difficulty: Easy | Servings: enough frosting to lightly frost 2 dozen cupcakes

INGREDIENTS:

• 1 cup dark chocolate chips
• 1/2 cup grapeseed oil
• 2 tablespoons agave nectar
• 1 tablespoon vanilla extract
• pinch of sea salt

PREPARATION INSTRUCTIONS:

• In a small saucepan over very low heat, melt chocolate and grapeseed oil.
• In a large bowl, mix eggs, oil, and agave.
• Stir in agave, vanilla and salt.
• Place frosting in freezer for 15 minutes to chill and thicken.
• Remove from freezer and whip frosting until it is thick and fluffy.
• Frost cake

NOTES:

“This gluten-free, dairy free and creamy chocolate frosting” fools everyone who tries it.  Sparkles and dad even ate the frosting in its solid state.  I love the sea salt!

----

Love Berries

INGREDIENTS

• strawberries

PREPARATION INSTRUCTIONS:

• remove the stem by cutting a small triangle into the top of the strawberry
• slice strawberry in half – horizontally

NOTES:

Best with fresh strawberries. Pin It

Gluten free Lamb of God Bread

Here is another gluten free alternative to a recipe/idea in the archives!  This one was submitted by Monica, from The Vintage Hare.  Thank you Monica!

Here's a fun gluten free bread idea that can be used for Christmas, Easter or even to adorn a Saint Joseph Altar (Table).

If you don't eat gluten free, you can substitute 3 cups of wheat flour for the rice, sorghum, tapioca, potato starch and quinoa flours. You would also omit the water, xanthan gum and most likely use less salt and maybe only one egg, but with making substitutions, it is good to have some bread-making experience as I've not tried this except as a gluten free bread.

The Recipe:

1 cup brown rice flour
1/2 cup white rice flour
1/2 cup tapioca flour
1/2 cup potato starch
1/4 cup quinoa flour (or millet or amaranth)
1/4 cup sorghum flour
1 tablespoon flax meal (optional)
2 1/2 teaspoons xanthan gum
1 1/2 teaspoons salt

2 eggs, beaten, room temperature, medium or large size
1 teaspoon agave nectar or honey or sugar
2 tablespoons olive oil
1 cup of milk (you may be able to use a high protein substitute)
1 pkg. baker's yeast

1/4 cup of water + 1/4 cup water (water should be warm) You can substitute warm milk here.

Directions:
Thoroughly mix dry ingredients in a large bowl. Set aside.
Heat milk and sweetener of choice to 110 degrees Fahrenheit. Remove from heat and stir in baker's yeast. Allow to set 10 minutes. Mixture should be foamy. Mix milk/yeast mixture with eggs and oil in another bowl. Add to dry ingredients. Put a bit of olive oil on your hands and mix the mixture with your hands. It should form a nice, heavy ball. Now add 1/4 cup warm water (or warm milk) Mix and knead dough 2 minutes while it is still in the bowl. Add the second 1/4 cup of water (or warm milk). Mix and knead dough about 2 minutes. The dough should be soft and somewhat squishy and fairly damp but not runny. It should look something like this:

Gluten free bread dough needs to be much more moist than regular bread dough. As you knead the dough, wet your hands with water. The dough should not stick to your hands much if any. Shape into a large ball, a medium ball and two smaller balls:

Spray a baking pan with cooking spray. Shape the large ball into a longish oval shape for the Lamb's body. Shape the medium ball into a triangular shape for the head. Shape the two small balls into ovals and set them next to the head. Wet your fingers and smooth the dough. Water is great for smoothing out the imperfections! Add peppercorns to make the eyes and nose.

Set in a warm place to rise. After 30 minutes the dough should feel dry. Cover lightly with plastic wrap to keep it from drying out too much. Allow to rise another 1- 1 1/2 hours.

Set in a 350 degree oven. Bake 25-30 minutes and then baste with melted butter to brown the Lamb. Bake an additional 5 minutes or so until browned. (Watch it closely so that it does not get over done.) Cool. Using a spatula positioned under the head and partly under the body, transfer to a platter. Add greenery such as rosemary along with cranberries to decorate. (Yes, those are washed and dried fir boughs in my picture!) Serve with butter. Yum!

The bread has a moist texture and a very slight nutty flavor, but it is as close to wheat bread in flavor as it gets. At least according to my own taste buds!

And somewhere along the way, the Lamb of God lost His nose but I gave Him a new one. And then He lost it again...

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St. Lucia Chocolate Chip Cookies

"To God's servants the right words will not be wanting, for the Holy Ghost speaks in us. Yes, all who live piously and chastely are temples of the Holy Ghost.” ~ St. Lucia

Saint Lucy
Virgin & Martyr
December 13 ~ New & Traditional Calendar

~~~

Lucy, patron of Sicily, and one of the saints of the Canon of the Mass, was martyred at Syracuse in the persecution of Diocletian about the year 304. The legend of her martyrdom says that she was denounced as a Christian by a rejected suitor. Refusing to apostatize, she was condemned to a brothel, but a mysterious force prevented the persecutors from moving her from the tribunal. After an unsuccessful attempt had been made to burn her to death, her neck was pierced with a dagger.

 

~~~

This is a late addition for this feast day since it was a surprise from my eldest daughter, Rose. Because of her surprise, they will forever be referred to us as St. Lucia’s Cookies.

~~~

"O virgin Lucy, why do you ask of me what you yourself can procure for your mother? For your faith too has come to her aid and therefore she has been cured. By your virginity you have indeed prepared for God a lovely dwelling."

~St. Agatha’s words of consolation to St. Lucy, in a dream

 

Recipe: St. Lucia Chocolate Chip Cookies

Prep Time: 8 min. | Cook Time: 13 min.| Difficulty: Easy | Servings: 24 small cookies

INGREDIENTS:

• 1/2 cup + 1 tablespoon coconut flour
• 1/2 teaspoon baking soda
• 8 tablespoons refined coconut oil
• 3/4 cup pure maple syrup
• 2 large eggs
• 1 1/2 teaspoons vanilla
• 1 cup dark chocolate (or semi-sweet) chocolate chips

PREPARATION INSTRUCTIONS:

• Whisk the coconut flour and the baking soda together in a med. bowl.
• Mix together the coconut oil, maple syrup, eggs, salt, and vanilla in a large bowl.
• Add the the dry ingredients into the wet, mix.
• Add the dark-chocolate chips.
• Bake at 350 for 13 minutes.

NOTES:

The consistency of these cookies are a bit flakey and soft. However, they are a fine replacement to the traditional version.

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Gluten-free St. Lucy Cinnamon Buns

The following recipe was submitted by Jeannine, from Grace and Peace. Thank you Jeannine!

These are gluten-free cinnamon buns, and they are, in my opinion, easier to make than ordinary cinnamon buns!  No rising time!

I think I found a link to the original once when I was poking around Sarah's charming Amongst Lovely Things, which is, indeed, lovely!

They may be refrigerated overnight in the pan, and then baked up the following morning! Sometimes we must toy with the plan and have them for dessert rather than breakfast, but my daughter always gets to carry them in on a tray. We stick candles into the buns rather than atop her head!

Gluten Free Cinnamon Buns

- with dairy-free options!

Dough:

2 tbsp. butter (I have used shortening with success)
1/4 cup sugar
2/3 cup milk, warmed gently (I have used almond milk with success)
1 tbsp. rapid rise yeast
1 egg
1/4 cup canola oil
1/2 cup potato starch
1 cup cornstarch
1/2 tsp. baking soda
2 1/2 tsp. xanthan gum
2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla extract

a couple extra teaspoons sugar for sprinkling the plastic wrap

Filling:

1/2 cup brown sugar
1 tsp. cinnamon

Frosting:

I usually just make a glaze with two tablespoons of soft butter or shortening and about a cup of confectioner's sugar, thinned with a few drops of milk or almond milk. Add a sprinkle of salt (yes!) and a few drops of pure vanilla. It would be easy to use commercial vanilla frosting from a can, too.

1. Oven to 375.
2. Grease a round pie pan.
3. Add yeast to warm milk, plus a couple of spoonfuls of sugar from your measured 1/4 cup sugar. Combing thoroughly and let it bubble a bit.
3. In a medium bowl, combine sugar and butter.
4. Add yeast/milk mixture to sugar/butter mixture.
5. Add remaining ingredients. Dough will be very, very soft, but the xanthan gum will work its magic and make it stretchy enough.
6. Lay down a 14" long strip of plastic wrap on your counter. Sprinkle a couple spoonfuls of additional white sugar on the wrap. Lay the ball of dough on the sugared wrap. Lay another 14" strip of plastic wrapover the dough. Pat the dough down to make a rectangle that fills the plastic wrap almost to the edges. I use a rolling pin, too. Lift the top wrap periodically to reposition if necessary. The dough is incredibly sticky, but the plastic wrap tames it magically. Remove the top piece of wrap when you are satisfied with your rectangle.
7. Combine the filling ingredients. Sprinkle evenly over dough. Use the plastic wrap to roll the dough. Slice the log into 10-12 slices. Lay the slices touching in your greased round pie pan. Bake 20 minutes. Frost while warm.

Sprinkling the additional sugar on plastic wrap.

Using the plastic wrap to roll the dough.

Here they are unbaked, tucked into the pan. Sorry I don't have a luscious baked picture...we will bake them early tomorrow morning, for the feast of St. Lucy. Then we'll spread them with frosting, too! Kids are having carrot sticks, poached chicken, and celery for dinner to balance all the sugar coming in the morning!  (Updated to add additional pictures of the baked cinnamon rolls. Thank you Jeannine!) 

These are heavenly. The whole family will appreciate them, but especially your gluten-free loved ones. I do hope you try them.

Lovely for St. Lucy, or for any time during the Christmas season!

Additional recipes for celebrating Santa Lucia Day can be found in the archives.

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Gluten-Free Feasting for the Angels

This post is written by Catholic Cuisine Contributor, Sarah Mackenzie from Amongst Lovely Things. 

Thursday is Michaelmas Day, the Feast of the Archangels! I like to celebrate feast days in simple ways that our whole family can enjoy, and that means making everything gluten-free.

Last year, our family began the tradition of apple picking on Michaelmas Day. Apples are often associated with Michaelmas, and this year, I wanted an easy way to enjoy the fruits of our labor. This pregnant Mama isn't much up to canning this year!

Gluten-free apple dip is an easy, tasty snack.

Gluten Free Apple Dip

Mix together a block of softened cream cheese, 1/2 cup brown sugar, and 1 tablespoon vanilla. Serve with fresh, sweet sliced apples (we used honeycrisp, and they were perfect!)

Want something more, for dessert perhaps? Nothing tastes quite so heavenly as Angel Food Cake, and just because you're gluten-free doesn't mean you can't indulge! I like Gluten Free Mommy's recipe best. Try topping your cake with fluffy white clouds of whip cream. Blackberries would make the perfect topping (and give you a great opportunity to tell your children the old story of how Satan landed on blackberry brambles when St. Michael kicked him out of Heaven!).

Hmmm... what happened to that other piece of cake? That baby-on-the-way... always getting into the goodies early! Such a naughty little thing! :)

Happy feasting!

St. Michael the Archangel, defend us in battle!

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