Snickerdoodles for the Humorous Saint, Philip Neri

St. Philip Neri (feast day May 26), is known by many names including the “laughing saint,” the “humorous saint,” and the “patron saint of joy.” This Italian priest and founder of the Congregation of the Oratory was a practical joker, as exemplified by him showing up to an event with his beard half shaved off. He inserted humor into his homilies, was known to keep a joke book, and also hung a sign on his door that said, “The House of Christian Mirth.” In all things St. Philip maintained a light-hearted view of the world, using humor to keep him from being too prideful or vain. 

For St. Philip's feast day don't take yourself to seriously...and enjoy some snickerdoodles, the cookies with the funny name that sounds like they are laughing. 

Snickerdoodles 

Ingredients: 

1 cup butter or margarine, softened 

1 ½ cups sugar 

2 eggs 

2 ¾ cup flour 

2 t. cream of tarter 

1 t. baking soda 

¼ t. salt 

Cinnamon-Sugar Mixture: 

1/4 cup Sugar 

1 1/2 tbsp. cinnamon 

Instructions: 

Preheat oven to 375 degrees. Thoroughly cream butter and sugar until light and fluffy. Add the eggs and cream together. Stir in flour, cream of tartar, baking soda, and salt, just until combined. In a small bowl, stir together sugar and cinnamon. Roll dough into small balls until round and smooth. Drop into the cinnamon-sugar mixture and roll to coat well. Place on ungreased sheet or parchment lined cookie sheet. Bake 8-10 minutes or until set. 

 “A heart filled with joy is more easily made perfect than one that is sad.” 

 St. Philip Neri, patron of joy, Pray for us 

Additional Note: There are other saints who saw the value and importance of humor - St. Francis of Assisi, St. Teresa, St. Ignatius, and St. John Vianney to name a few. Check out this Catholic Exchange article for some insight into other saints whose feast days would be also be opportunities to partake of some snickerdoodles.

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Sweet Carmel Rosary

A very simple idea to celebrate the feast of Our Lady of Mount Carmel (July 16) is a rosary fashioned out of caramel bits. These cute and tasty caramel bits are a perfect rosary bead size - ready made. Just count out 59 caramel bits and arrange in rosary shape. I used some extra caramel to mold the cross and pressed a Marian medal into a flattened bead for the rosary center.  These caramel bits are made by Kraft and where available are sold in grocery store baking sections. You might have to look a few places to find them. I found these at Walmart.

Though this feast day is most associated with the scapular, the rosary is always fitting for a Marian feast day. On this special Marian feast day the family could say the rosary together then enjoy snacking on the beads. Alternatively, you could eat the beads as you go along.

Also, the rosary is a prominent feature hanging from the cinture of the Carmelite habit so is associated with the various Carmelite saints in images. This idea could be implemented on other feast days of the Carmelite saints, too.

Our Lady of Mount Carmel, Pray for us. 

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Brownies with Salted Honey Caramel Sauce

It's been over a year since I began the autoimmune protocol diet due to health issues. I know how tough it is to celebrate with food for those dealing with allergies, food sensitivities, and other health conditions. It’s not impossible though! Just because you are on a special diet, doesn’t mean you can’t find ways to incorporate some fun and festive foods for feast days every once in awhile.

Here is a delicious {sugar-free, grain-free, dairy-free, egg-free, nut-free} recipe that I made to celebrate the feast of Our Lady of Mount Carmel. It would also be perfect for any of the other Carmelite saints, including the feast of St. Therese! Although I'm not sure I'll be able to wait until October to make them again... They are amazing! 

 

Brownies with Salted Honey Caramel Sauce

Brownies
(source: Eat Heal Trive)  

Ingredients:

• 1/3 cup coconut flour
• 1/4 cup arrowroot flour
• 3 tbsp carob powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp cinnamon
• 1/2 cup apple sauce
• 1/3 cup coconut oil, melted
• 1/4 cup honey
• 1 tsp apple cider vinegar
• 1 tsp vanilla (non-alcoholic) 
• 1 tbsp. gelatin plus 1/4 c water (for your gelatin egg)

Instructions:

Preheat oven to 350 degrees. Lightly grease an 8x8 baking dish. (Note: After greasing the pan with coconut oil, I also lined it with some wax paper.) 

In a small bowl, sift together the coconut flour, arrowroot flour, carob powder, baking soda, salt, and cinnamon.

Note: If you’re okay with cocoa (a Stage 2 AIP reintroduction), then replace the 3 tbsp. of carob powder for cocoa powder. 

In a large bowl combine the apple sauce, oil, honey, apple cider vinegar, and vanilla using an electric mixer.

In a small saucepan, sprinkle gelatin over the 1/4 c water and allow to soften for 2-3 minutes. While the gelatin blooms, mix the dry ingredients with the wet.

Turn the heat to medium low to melt the gelatin. This should only take about 30 seconds to 1 minute. Whist vigorously until the gelatin egg is very frothy. Then add this to the brownie mixture. Stir to combine.

Pour the mixture into your prepared baking pan and gently smooth and spread with the back of a wet spoon.

Bake for 25 minutes. Remove from the oven and allow to cool for 10 minutes before cutting.

 

Salted Honey Caramel Sauce

(adapted from freshtart.com) 

Ingredients: 

• 2 cups full-fat coconut milk
• 1 cup honey
• 2 teaspoons vanilla extract (non-alcoholic, optional)
• 1 teaspoon kosher salt

Directions: 

In a medium saucepan, combine coconut milk and honey. Bring to a low boil over medium heat. Continue to boil, stirring occasionally, until mixture is thickened to caramel sauce consistency.

Note: The time will vary depending on the size of pan you use, but plan on around 15 minutes of low boiling. (It took me about 25 minutes.) 

Remove from heat, stir in the vanilla and salt (adjust to taste). Serve warm or transfer to a jar to store in the fridge. Warm before serving. Makes 2 cups.

Serve over brownies and sprinkle with additional salt if desired. 

You can also create {AIP} Brown Scapular Treats with the brownies as well, decorating them with caramel ropes and mango crosses. 

You can see the rest of our Feast of Our Lady of Carmel celebration over at Shower of Roses. 

Our Lady of Mount Carmel, pray for us! 

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Easy No-Bake Brown Scapular Treats

Here is a fairly quick and easy no bake treat that I made for my children today, to celebrate the feast of Our Lady of Mount Carmel, inspired by one of my brown scapulars.  These would be perfect for any of the Carmelite Saints and Blesseds as well. 

Supplies: 

Hershey's Milk Chocolate Candy Bars
Just Mango Slices
Cocomels Coconut Milk Caramels (or use regular caramels, these are what I had on hand) 

Directions: 

Break each Hershey's bar into 4 sections. Use 2 sections to make each scapular, placing them top down on a plate. Cut a cross out of the dried mango for each side of the scapular. Create the cord by cutting the caramel into sections, rolling it into a rope (2 per scapular), and placing it under each corner of the scapular. 

You can see the rest of our celebration over at Shower of Roses. 

Holy Virgin of Mount Carmel, Our Lady of the Scapular, pray for us!

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Yemas de Santa Teresa - St. Teresa's Egg Yolks

An interesting tradition in Spanish cooking is the abundance of monastery sweets that call for many egg yolks. This is thought to come in part from sherry and wine producers, who used egg whites for refining or clarifying wines. The remaining yolks were often given to a convent or monastery in town for use in baked goods and confections. The most famous of these sweets are candied egg yolks called simply, yemas (meaning “egg yolk”) or Yemas de Santa Teresa because of their association with the convent in Avila. Yemas are a rich and creamy, traditional Spanish dessert made from egg yolks, granulated sugar and water, then coated in powdered sugar.  Yemas de Santa Teresa are a popular treat on her feast day, October, 15.

Yemas de Santa Teresa Recipe

3 oz water

1/2 cup sugar

peel from 1/2 lemon

6 egg yolks

powdered sugar

Put water, sugar, and lemon peel into a small saucepan. Dissolve the sugar, while bringing the water to a boil. Continue to cook until the mixture is at soft ball stage (238 degrees), stirring often. Remove from heat, and remove peel.

Separate the yolks from the whites and beat the egg yolks. Pour the beaten egg yolks into a saucepan. Pour the hot mixture into the egg yolks, stirring constantly. With heat on the low, stir the mixture slowly and continuously with whisk, until the yolks begin to solidify – up to 10 minutes. The mixture will easily pull away from sides and bottom of pan at this point. Remove from heat. Spoon onto a plate and allow to cool.

After the mixture has cooled, sprinkle powdered sugar through a sieve onto a countertop. Place yolk mixture on top and roll it to cover in sugar. Pinch off a small bit of yolks, about size of a walnut. Roll it into a ball and roll in powdered sugar to cover.  Chill yemas in refrigerator.  The powdered sugar on the outside will form a small crust as the balls cool.  Makes about 8-10 yemas.

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St. Teresa of Avila - Chicken Stew With Lighter than Air Dumplings

The following recipe was submitted by Kathy at 9 Peas in honor of the feast of St. Teresa of Avila.  Thank you Kathy! 

Here I go again, being a Feast Day Recipe Hack.

St. Teresa of Avila's Feast Day was on October 15th

I know she was brilliant, a Doctor of the Church, but I strongly suspect she had as sense of humor. When I read some of her quotes and stories I am inspired, and usually a few of them spark some imaginative ideas among our children about her humility allowing her to laugh at herself (sometimes, I know she also begged for no more public favors). I might be wrong, but I love the thought that she did have a sense of humor so and with that in mind I decided to hack my Chicken Stew with Dumplings into a recipe just for her. The dumplings are very light and the stew is hearty, so why not - think about it.

I begin by making stock. Take a whole chicken, add chopped up veggies (celery, onions, carrots, garlic etc..) and boil on the stove with herbs (parsley, kosher salt, pepper, sage, bay leaves, thyme, rosemary, celery salt) I usually simmer this for several hours, then I place a colander on top of another pot and pour the stock through to catch all the veggies, the chicken and allowing the broth to be caught in the pan I intend to make the stew in. I take out 2 cups of broth and set that aside. I allow 1 cup to cool to add to the dumplings and I mix about 1/2 cup corn starch into the other cooled broth and mix until corn starch is completely dissolved and set aside to add a bit later.

Dumplings are pretty much biscuits with a few tweaks. I take 2 cups flour, 4 tsp baking powder, 1/2 tsp kosher salt and 1/2 cup shortening. Mix dry ingredients first then cut in the shortening. Once shortening is blended well make a well in the center and add 1 cup broth. If you need more liquid, add milk but you don't want to dumplings too wet so mix well before adding anything. Roll out dough and then take a pizza cutter and cut into squares.

Now go back to the broth, turn the heat up to high medium and add chopped up carrots and frozen peas (sometimes I add corn too) I always discard the veggies from stock and add fresh at this stage. I also season the broth if it needs more. This can be by your preference, but I generally add more salt, pepper, and poultry seasoning. Add the corn starch blend you mixed up and stir it in good.

Once the broth is at a good rolling boil start dropping in the dumplings - DO NOT STIR! I'm serious, don't stir it because it will break down your dumplings. I use a wooden spoon to push them aside a bit to allow more to be added, but I never stir until the dumplings start to look like they are done. They will first puff up and then start settling down. I keep the lid on the pot at this stage and cook about 20 more minutes to allow the stew to thicken up. When you do begin stirring, do so very gently.



Voila and yum! This is my husbands most favorite meal! It may be a lot of steps, but it is actually easy to make and all those steps are worth it because you end up with a very hearty stew full of flavor.

While we ate the meal we passed around text with St. Teresa of Avila quotes in it. It is such a wonderful change to go from always instructing and teaching while your children are young to see those minds formed and adding to the discussion about a Saint. Hearing how they understand a quote and what it means to them is a lesson for the parents as well.


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Pan de Santa Teresa (St. Teresa’s Bread)

This recipe, adapted from Cooking with the Saints, was submitted by Hi Cookery in honor of today's feast of St. Teresa of Ávila!  This recipe is similar to the Pan de Santa Teresa, adapted from A Continual Feast, which can be found in the archives.  

October 15: Feast Day of St. Teresa of Ávila/Jesus

We had blogged previously about pain perdu, a French toast-style bread associated with St. Anthony of Padua. Pan de Santa Teresa is very similar and it is linked to St. Teresa of Ávila/Jesus. Making her bread requires two separate steps of flavoring the milk then dipping it in egg, instead of coating the slices into one mixed batter, followed by frying. The subtle yet sweet citrusy-cinnamon taste of St. Teresa’s bread is a nice change to regular French toast. Prepare Pan de Santa Teresa as a feast day food in honor of St. Teresa of Ávila/Jesus.

Recipe

(Adapted from Cooking With the Saints by Ernst Scheugraf)

Ingredients

• 8-10 French bread slices (3/4-inch thick)
• 2 cups milk (we used Lactaid brand)
• 3 tablespoons sugar, granulate white
• 1 lemon peel piece
• 1 cinnamon stick
• 3 eggs
• pinch of salt
• olive oil
• cinnamon sugar

Directions

Mix the milk with the sugar, lemon peel and cinnamon stick. Heat over the stove top or in the microwave on medium heat. Simmer for about five minutes until the lemon and cinnamon flavors are well-infused. Let cool. Strain over the bread slices in a large pan, allowing them to soak up the flavored milk. Beat the eggs with the salt in a shallow dish.

Coat the bread on both sides. Fry in olive oil until brown and crusty on both sides. Transfer to a serving platter. Sprinkle with cinnamon sugar.

Notes

• Day-old French or Italian loaves are preferred for this recipe as regular white bread slices are too soft and become mushy when soaked in the flavored milk and eggs.

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Carmelite Sundaes

Yesterday my family celebrated the lives of sixteen Carmelite sisters who died as martyrs during the French Revolution, in Compiegne, France.

Sixteen Carmelite sisters were taken from their convent in Compiegne in northeastern France when their convent was seized by the government. Eventually they were imprisoned and on July 17, the day after the Feast of Our Lady of Mount Carmel, they were taken to their death, by guillotine. It is said, they rode in carts to the place where they would be put to death, singing: the "Miserer," "Salve Regina," and "Te Deum," and as they stood at the foot of the guillotine they sang "Veni Creator Spiritus." (You can read the complete story here.)

They turned the bitter, hideous, unjust death by guillotine into sweet martyrdom with their beautiful faith in God. In their honor I made caramel sauce for ice cream sundaes with nothing but heat and white sugar. Just a few moments before the heat turns the sugar into a bitter, acrid substance, it turns it into sweet, molten caramel, just as the Carmelite martyrs turned their bitter death into something joyful and glorious.

This recipe for caramel sauce is most amazing. It is nothing but sugar and water and heat. You can certainly used jarred caramel sauce to make your sundaes, but I love the magic of taking burned sugar and turning into something sweet and decadent.

This recipe for caramel sauce can be used for any Carmelite feast day, like Our Lady of Mt. Carmel...St. Teresa of Avila...St. Therese of Lisieux...St. Mary Magdalen di Pazzi...St. John of the Cross. There are many and a list can be found here.







Use this Caramel Sauce over chocolate or vanilla ice cream -- or go all caramel and use caramel swirl. Top with whipped cream, cherries and chopped nuts, if desired.

Caramel Sauce

1 cup sugar
water

In a small saucepan, combine sugar and 1/4 cup water and place over medium-high heat. Without stirring, very gently swirl the pan until a clear syrup forms. It is important that the syrup clarify before it boils, so move the pan off and back on the heat if necessary. After the sugar dissolves, raise the heat to high and bring the syrup to a rolling boil; cover the pan tightly and boil for 2 minutes. Uncover the pan and cook the syrup until it begins to darken around the edges. Gently swirl the pan by the handle and cook the syrup until it turns a deep amber and begins to smoke -- stop before it becomes red or mahogany. Remove from the heat. Standing back (take one giant step backward and cover your hand with a towel or hot pad -- it's going to spatter) add 1/3 cup water, then stir until smooth. If the caramel remains lumpy, stir briefly over low heat. Cool for 5 to 10 minutes, then serve over ice cream.

Source: modified from The Joy of Cooking

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Sopa de Ajo Castellana

Since St. Teresa of Avila was born in the Castile region of Spain, I thought it would be fun to try and combine some regional Spanish cuisine into our menu for her feast. One of the more common foods from Castile is Garlic Soup. From what I read, it was often eaten, about 3 hours after breakfast, on winter mornings, to help recover form hard work and the cold.

I ran across many recipes for this soup, but decided to try the following one from Cooking Light Magazine.

Sopa de Ajo Castellana

(Castilian Garlic Soup)

Originally, garlic soup was a peasant's dish made with the most basic ingredients: garlic, bread, and water. Traditional additions of broth, spices, ham, and poached eggs made much tastier soup. The cooked egg whites give the soup a cloudy appearance.

INGREDIENTS

Soup:

• 1 1/2 teaspoons extra-virgin olive oil
• 4 garlic cloves, crushed
• 1 1/2 ounces Spanish serrano ham or prosciutto, diced
• 1 teaspoon Spanish smoked paprika or sweet paprika
• 1/4 teaspoon ground cumin
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon crumbled saffron threads
• 3 (15.75-ounce) cans fat-free, less-sodium chicken broth

Croutons:

• 1 1/2 teaspoons extra-virgin olive oil
• 1 garlic clove, crushed
• 3 cups (1-inch) cubed hearty country bread (about 4 3/4 ounces)
• 1/2 teaspoon Spanish smoked paprika or sweet paprika

Remaining ingredient:

• 4 large eggs

PREPARATION

To prepare soup, heat 1 1/2 teaspoons oil in a large saucepan over medium heat. Add 4 crushed garlic cloves; sauté 1 minute. Add ham and 1 teaspoon paprika; sauté 30 seconds. Stir in cumin, pepper, saffron, and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes

Preheat oven to 350°.

To prepare the croutons, combine 1 1/2 teaspoons oil and 1 crushed garlic clove in a large bowl. Add the bread cubes, tossing to coat. Place bread cubes in a single layer on a baking sheet. Bake at 350° for 12 minutes or until toasted. Sprinkle bread cubes with 1/2 teaspoon paprika; toss well.

Increase oven temperature to 450°.

Break 1 egg into each of 4 ovenproof bowls. Divide the broth mixture evenly among bowls. Place bowls on a baking sheet. Bake at 450° for 15 minutes or until the eggs are set. Top each serving with croutons.

Yields: 4 servings (serving size: 1 1/4 cups soup and 1/2 cup croutons) Pin It

Pan de Santa Teresa ~ St. Teresa's Bread

October 15th is the Feast of St. Teresa of Avila, a great saint and Doctor of the Church. For her feast this year, I am planning on making Pan de Santa Teresa (St. Teresa's Bread), a yummy looking recipe found in A Continual Feast by Evelyn Berge Vitz.

PAN DE SANTA TERESA

(St. Teresa's Bread)

"This dish, named after St. Teresa of Avila, makes a tasty breakfast or brunch especially for children. It is a first cousin to French toast, but with a flavor and texture all its own."

INGREDIENTS:

• 2 cups milk
• 3 tablespoons sugar
• 1 cinnamon stick
• 1 lemon peel, piece
• 12 slices Italian/French bread (a little stale) 1/2-3/4 inch thick
• 3 eggs
• Pinch of salt
• Cinnamon-sugar for sprinkling
• Olive oil for frying

DIRECTIONS:

Combine the milk with the sugar, cinnamon, and lemon peel. Simmer gently for 5 to 10 minutes, until the milk has become well flavored. Place the bread in a large flat dish or pan, and strain the milk over it.

Beat the eggs in a shallow bowl with a pinch of salt. With a spatula, lay the slices of bread in the egg, turning them to coat both sides. Beat additional eggs and salt together if necessary to finish coating bread slices. Fry the bread in the olive oil until it is browned and crusty on both sides.

Sprinkle with cinnamon-sugar.

Yield: 4 to 6 servings

Saint Teresa of Avila ~ Pray for us!

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