Mary Blue Jell-O Cake

My kids decided instead of a Berry Blue Cake, it should be a Mary Blue Cake and that is what we made to celebrate the Feast of the Most Holy Name of Mary. This was my first Poke Cake and I was a bit skeptical especially when I poured the blue goo over my beautiful cake and watched in horror as the outside of it turned green. Never fear though, because it was a true white cake (only the outside was golden), the inside is all blue.

Jell-O Poke Cake

2 baked (9-inch) round white cake layers, completely cooled

2 cups boiling water
2 pkg. (4-serving size each) JELL-O Berry Blue Flavor Gelatin

PLACE 2 baked 9-inch round cake layers, top side up, each in clean 9-inch round cake pan. Pierce cakes with bamboo skewer at 1/2-inch intervals. STIR boiling water into 2 pkgs. of gelatin in medium bowl at least 2 min. until completely dissolved. Carefully pour gelatin evenly over cake layers. Refrigerate 3 hours. DIP the cake pans in warm water 10 sec.; unmold onto serving plate. Frost cake. Refrigerate at least 1 hour or until ready to serve. Decorate as desired. Store leftover cake in refrigerator.

To make the name, I printed the letters out on cardstock, using a thick font and an extra large font size (Matura MT Script Capitals 175pt.) and cut them out with a mat knife. Once your frosting has chilled for at least an hour and is no longer sticky to the touch, gently lay the letters on the cake and sprinkle blue sugar crystals into the open spaces. Blow off the extra and carefully remove the cardstock. If some of the frosting comes up with the paper, put the cake back in the fridge before trying to smooth it out.

Some coloring pages and other ideas for celebrating this feast day can be found here.

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Holy Name of Mary, "Ave Maria"

For the feast of the Holy Name of Mary I have made a very simple cake, I have used the same recipe from my Gregorian Chant cake for the Feast of St Gregory the Great except I replaced the white chocolate with milk chocolate and I added cocoa powder to the icing sugar.

I wanted to create the look of a wooden board with the words, “Ave Maria!” written on it. In each corner is a brown smartie, they are the nails, that nailed this plaque to a Moorish mosque in Granada just before it’s fall, ending the 700 year reign of Islam in that part of Spain.

That is a small part to a glorious and true story of the defence of the holy name of Mary...and when I read it I get teary at the thought that those battle hardened men could not BEAR the name of Mary be abused in any way. If you do make this cake, the story to read to the children is over at Starry Mantle, they are sure to enjoy it!

It is such a beautiful feast, that allows the Church to express it’s love and devotion for the beautiful name “Mary” which is such a word of motherly comfort and beauty.

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Looking for ideas for the Triumph of the Cross?

September 14 marks the Feast of the Triumph of the Cross. In order to get you thinking about ideas to share with us for next week’s From Thy Bounty Fair (Monday, Spet. 15), we wanted to offer a few ideas to get you started.

In Cooking for Christ, Florence Berger discusses this feast. And while she indicates it was traditionally a day spent in fasting – as “it seemed like a day set apart from all the gay harvesting, preserving, and brewing” [of late summer and fall], we can also celebrate by incorporating the cross into our cooking.

As a symbol, the cross, is very easy to incorporate into many culinary methods. Any recipe that uses dough that can be shaped (cookies, breads) could easily be made into a cross. Hot Cross Buns are traditionally a food associated with Good Friday, but would be appropriate for this day as well.

There are many forms for making cross shaped or imprinted foods (cake pans, cookie cutters, candy molds, cookie press). And if you don’t have a mold, a cross shaped cake could easily be made from a rectangular one. Cut the cool cake in half, length wise. Then cut one of these sections in half width wise. Lay the long section on a serving plate. Set the two small sections next to the long section forming a cross. Frost and decorate.

Other ideas:

• Crosses can also easily be cut into pie crusts or carved it fruit.
• Pancake or waffle batter can be poured in a cross shape.
• Loose food (like grated cheese, bread crumbs, sprinkles) could be sprinkled on in cross shapes on the desired food.
• Any long, thin foods (carrot/celery sticks, pretzels) can be laid across each other to form a cross (and held together with cream cheese, peanut butter, etc.)
  

Catholic Culture mentions the tradition that sweet basil grew over the hill where St. Helena found the Holy Cross. In Greece the faithful are given sprigs of basil by the priest. A suggestion is to cook a basil pesto, tomato basil or some other type of recipe that includes basil, and explain the meaning to the family.

Remember - submit your fair links to Michele by this Sunday. Looking forward to seeing them as part of the From Thy Bounty Fair here on Monday!

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Blueberry Cheesecake for Our Lady's Birthday

The Nativity (Birth) of the Blessed Virgin Mary is celebrated on September 8th, nine months after the feast of her Immaculate Conception.

In her book Catholic Traditions In The Home And Classroom, Ann Ball shares a delicious recipe for a Blueberry Cheesecake Pie, to celebrate Our Lady's Birthday.

The all white cheesecake (white and angel food cakes are other excellent options) symbolizes Mary's purity, and the blueberry topping is is symbolic of her blue mantle.

You can top the cake with a small statue of Mary and surround it with a circle of 10 candles, representing one decade of the rosary. After dinner, let the children take turns lighting the candles as the family prays a "Hail Mary" for each candle. Afterwards sing Happy Birthday and let the children blow out the candles!!! My children LOVE this tradition.

Blueberry Cheesecake Pie

• 1 9" graham cracker piecrust
• 1 8oz pkg. cream cheese
• 1/2 cup sugar
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• pinch salt
• 2 eggs
• 8 oz. sour cream
• 2 tablespoons sugar
• 1 teaspoon vanilla
• 2 cup fresh or frozen blueberries
• 1 cup water
• 1 tablespoon cornstarch
• 1 tsp cinnamon
• 2 tablespoons sugar

Soften cream cheese. Beat in sugar, beating until fluffy. Add lemon juice, vanilla and salt. Add eggs, one at a time, beating after each. Pour into pie shell and bake at 325 degrees until set, about 25 to 30 minutes. Stir sugar and vanilla into sour cream. Spoon on top of pie and bake 10 minutes longer.

In small saucepan, mix cornstarch, cinnamon, and sugar. Bring to a boil, stirring to prevent sticking. Mixture will thicken. Add blueberries.

When pie is slightly cooled, spoon cooled blueberry topping over pie. Refrigerate.

Mary, purest flower of earth,

Mary, gate of heaven,

Mary, who to nature's dearth

Mercy's fount hast given;

Mary, Queen of virtues rarest,

Mary, house with treasures stored,

Lead me to my King adored.

(Traditional Prayer found in Maiden & Mother)

*You can view pictures of our decorated pie with candles here. 

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From Thy Bounty Fairs - Autumn Edition

We are pleased to announce a series of From Thy Bounty Fairs highlighting the fall feasts and fruits of the harvest hosted here at Catholic Cuisine. Please join us – we look forward to your participation and sharing.

The months of August, September, October and November are part of the harvest season in the Northern Hemisphere, and as Christians we recall God's constant protection over his people and give thanksgiving for the year's harvest. So in a special way that theme of harvest and thanksgiving encompasses the goal of the From Thy Bounty Fairs. We thank the Lord for the blessings He provides for our families and the opportunities those give us to celebrate and feast "from thy bounty" in our domestic churches. These fairs will be an opportunity to share with one another the joys, beauty, and abundance of our hearth and home, kitchen and table. You can highlight any aspect of bounty and feasting that you would like – whether it be meals, desserts, homemaking/decorating tips, or prayers.

The fall fairs will focus on some of the major feasts and fruits of the coming months which lead us into Advent.

Upcoming From Thy Bounty Fair Schedule:

Triumph of the Cross (September 15): The cross is a very basic shape and one easily incorporated into cooking and table decorating. This fair will be held right after the feast day. Share what you did to celebrate the Feast of the Triumph of the Cross. How did you make the feast and symbol come alive in your Catholic kitchen? Michele will be the hostess. Please submit your link or pictures by the evening of 9/14.

Angels: Our Guardians and Defenders (September 29): Angels are honored in two big feasts within a few days of each other – the Feast of the Archangels (9/29) and Memorial of the Guardian Angels (10/2). Share how you are celebrating either or both of these feast days. What are you doing to make this memorable and visible for your family? Do you have special symbolic foods or meals for these days? Jenn will be your hostess.

The Fruits of Our Harvest (October 13): How do you give thanks? What do you do with the bounties of your harvest? Whether you grow your own, shop at the farmer’s market, visit an orchard, or hunt off the land you are benefiting from the bounties of God’s creation. Let's share our recipes, ideas, and thoughts on the bounties that God provides. Mary will be your hostess.

Hallowed Days: All Saints and All Souls (October 27): Florence Berger writes in Cooking for Christ: “The doctrine of the mystical body unites all Christians to their Master, and one with the other in God's kingdom here on earth. As the branches have their source in the vine, so with Christ we have been bound together for growth and fruition.” The Feasts of All Saints Day (preceded by All Hallows Eve) and All Souls tie together and help us remember the Church Militant, the Church Suffering, and the Church Triumphant. These days offer many unique traditions and celebrations. Share how you feast any of these days? What do you do to fill your tables with the traditions of these hallowed days? Jessica will be your hostess.

Holiday Foods and Feasts (November 17): Thanksgiving and Christmas are days associated with feasting and celebration. Each family has traditional foods and festivities. Please share your thoughts, suggestions, menus, and recipes for these big feasts so we’ll be well prepared to enjoy them. Amy will be your hostess.

The Bounty of St. Nicholas (December 1): St. Nicholas Day provides a bit of special festivity early in the waiting weeks of Advent. There are so many wonderful culinary traditions from around the world honoring this saint. How is St. Nicholas honored and remembered in your hearth and home? Do you have special treats or food ideas for celebrating this feast day?

To participate in the fairs please send a link to your post by the deadline date to the hostess indicated or leave a message in the comments section. You don’t need to have a blog – you can participate by sending pictures or ideas to the hostess for inclusion.

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Feast Day Plans

We love Blessed Mother Teresa. We used to attend Mass at the home parish of a group of Missionaries of Charity who always showed up for the earliest Mass radiating love and charity. My girls would race across the church plaza to receive big hugs and smiles from these beautiful ladies.

Last year's celebration was remembered fondly by my kids so this year will be more of the same with a few exceptions. Albania is located just northwest of Greece, so the food is very similar to Greek cuisine. Since the walnut cake was more complicated than I liked, I am thinking of Baklava this year. And my children are demanding requesting more homemade naan. They like it served with cheese cubes and fruit, but I still plan on making some hummus for the grown ups. Chai tea lattes are still on the menu and loved by everyone especially with a scoop of whipped cream on top! We brew our own chai tea, but here is a recipe for an instant version if you want to try it.

Lastly, here are two coloring pages I made for the girls to choose from.

Blessed Teresa 1
Blessed Teresa 2

Have a lovely day and stay dry if you can!
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Enjoying Chant with St Gregory the Great

The 3rd of September is the feast day of one of the greatest Popes in history. So great in fact, the worthy title is added to his name - St Gregory the Great. He was a pope that had an important and permanent influence on the Church and world for greater good. The music of the Church bears his name – the Gregorian Chant. St Gregory reformed the liturgy and developed the chant as we know it today.

Many symbols are connected to St Gregory and I have featured a couple in this cake in honour of him. The cake represents the chant notation in a schola book. St Gregory is often depicted with a scroll with the words, “Ora pro nobis Deum” which translates, “Pray for us to God”, so I have incorporated those words to the chant notation. Why the connection to those words? The belief is St Gregory was walking in procession, barefoot on Easter morning in Rome when he heard the first three lines of the Regina Caeli chanted by angels, he was so deeply moved he added the fourth line, “Ora pro nobis Deum. Alleluia”

Jessica I would like to thank you for inviting me to participate here at Catholic Cuisine, I think the most encouraging thing I could add is I am not the best cook. I struggle and stress internally doing it, often feeling I am all thumbs. So if I can offer something here it means it is definitely attemptable!

I have used a white mud cake recipe, something I felt would hold together well when I went to ‘chisel it’ I cut the cake in a slight 'v' in the centre and sliced a bit off each end, to give the appearance of the book resting open.

I’ve made a simple icing mixture for the whole cake and I then bought an inexpensive packet of liquorice straps (2 metres or 6.5 feet per packet) and I used clean scissors to cut the liquorice in order to make the book cover, chant notation and words. The book ribbons were made from some strawberry flavoured confectionery straps. So very simple!

WHITE CHOCOLATE CAKE

250 grams (8.8 oz) of butter

150grams (5.3 oz) of white chocolate chopped coarsely

2 cups of caster sugar

1 cup of milk

1 ½ cups of plain flour

1 tsp of vanilla essence

2 eggs lightly beaten

Grease a rectangular tin 16.5 x 26cm ( 6 1/2 x 10 2/5 inches.) I lined the base only and greased the sides. Set the oven heat at this point. Combine butter, chocolate, sugar and milk in medium saucepan, stir over low heat, without boiling, until smooth. Transfer mixture to large bowl allowing the mixture to cool for 15 minutes. Whisk sifted flour into mixture then stir in essence and eggs. Pour mixture into prepared tin. Bake in oven 180 degrees Celsius (356 Fahrenheit) for 50 -60 mins.

VANILLA ICING

2 Cups of confectioner's sugar (icing sugar) sift before measuring

1 ½ tablespoons butter, soft

½ teaspoon vanilla extract

3 to 4 tablespoons of milk (or add only enough to create desired thickness)

Mix and beat on the ingredients together until smooth and soft.

I made a double recipe of icing for this cake.

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