2 cups flour, plus more as needed
3/4 teaspoons sugar
3/4 teaspoons salt
1/2 teaspoon baking powder
4 Tablespoons butter, at a cool room temperature
1/2 cup hot tap water, or as needed
1/2 to 1 teaspoon herbes de provence
6 eggs, whites and yolks separated
1 cup sugar
1 Tablespoon lemon juice
1 cup flour, sifted
Preheat oven to 325° Fahrenheit. Separate egg whites and yolks. Beat egg whites until peaks form. In separate bowl, beat yolks and sugar until light yellow. Add lemon juice to yolk mixture. Fold in sifted flour. Fold in egg whites just until mixed. Put mixture in ungreased tube pan or individual small cake or muffin tins. Bake 35-40 minutes for tube pan or 15-20 minutes for individual tins until golden brown or until cake springs to touch. Cool.
6 lemons zested to equal 2 Tablespoons + juice of lemons to equal 1 cup
½ cup butter, softened
2 cups sugar
Grate zest from lemons. Cut lemons in half; squeeze juice into a measuring cup. Beat butter and 2 cups of sugar at medium speed with an electric mixer until blended. Add eggs one at a time, beating just until blended after each addition. Gradually add lemon juice to butter mixture, beating at low speed just until blended after each addition; stir in zest. Mixture will look curdled. Transfer to a 3 quart microwave safe bowl. Microwave on high 5 minutes, stirring at 1 minute intervals. Microwave at 30 second intervals, 1 to 2 minutes or until mixture thickens enough to coat the back of a spoon and starts to mound slightly when stirred. Place plastic wrap on top of warm curd to keep film from developing and chill 4 hours until firm.
Garnish cake as desired with curd, whipped cream and berries.
by Sr Nunother
Recently, as I served breakfast to a guest, he politely asked, “So what happens here on Saturday morning?” I assumed he referred to the stream of people hurrying by the window with shovels, brooms, garden carts, ladders and paint cans.
“Oh, that’s work crew”, I answered. “There’s a job for everyone, from folding church bulletins and jam making, to mowing grass and renovating buildings.
He replied that it looked just like a beehive. Exactly! Beehive is the name given to our Saturday morning endeavor and I was glad he made the analogy. The conversation led me to do a little research and I found these significant facts: 1. Honey bees are altruistic social insects that band together for the good of all; 2. The basis for division of labor within a hive is the age of the worker and is designed to prolong life; 3. Hives continue to develop and survive as long as every member functions well at his/her particular tasks. It occurred to me that the beehive is a living symbol of I Corinthians 12, the scripture that speaks of the interdependence of the parts of the body of Christ and the necessity of all.
1 carrot, cut into chunks
1 celery stalk, cut into chunks
1 whole onion cut in half
Put all of these ingredients in a pot, cover with water and bring to a boil. Reduce heat to a simmer and cook for about 45 minutes or until chicken is cooked. Remove chicken and set aside. Keep simmering broth. When chicken is cool enough to handle, remove meat from the bones and return the bones to the broth. Continue cooking until you have about 4 to 6 cups of broth, after straining through a colander. Season to taste with salt and pepper.
6 Tablespoons butter
1 large onion diced
2 ribs celery, sliced
3 carrots , peeled and chunked
3 parsnips peeled and chunked
8 oz mushrooms, cleaned and cut in half or quarters
1 teaspoon thyme
1/2 cup flour
2 Tablespoons parsley, chopped
3/4 cup frozen green peas
1 ready made pie crust
1 egg whisked with 1 Tablespoon water
Melt butter in a stock pot. Add onion, carrots, celery, parsnips and mushrooms and cook, stirring for about 5 minutes. Add thyme and cook another minute. Add flour and cook again another couple of minutes, stirring constantly. Add 4 cups of the stock and bring to a boil to thicken. Turn heat down and simmer a few minutes until vegetables begin to get tender. Chop chicken into chunks and add that and parsley to the pot. Season to taste with salt and pepper. Pile into a 9″ glass pie plate. Sprinkle peas on top. Place crust over all, crimp edge decoratively. Brush egg wash over crust. Bake in a 350 degree oven for about 30 to 35 minutes or until golden and bubbly.
As I helped clear the Retreat lunch tables, one of the leaders, a good friend (and one of my most honest) looked up at me with a smile on his face and a twinkle in his eye. “Delicious, Sister Irene,” he said, “But why is it that people in general seem to think that the only way to cook eggplant is with tomatoes?” Well, here was a question I’d never before been asked that made me stop and think. I didn’t feel it was a complaint or criticism so much as a challenge. He appeared to have enjoyed my eggplant Parmesan because his plate was clean. He’d even had a second helping!
His forthrightness set me on a course that expanded my eggplant repertoire. Up until then I had pretty much settled for recipes I’d felt comfortable making and knew most people liked. But he was a Southerner and his tastes were more towards creamy-styled dishes than Mediterranean. I asked him for suggestions and then launched into an exploration of tomato-less eggplant dishes. After trying multiple ones I settled on several favorites that I’ve stuck with over the years, this being one that both he and I like—you may, too.
2 large eggplants
2 Tablespoons or more butter
3 egg yolks, slightly beaten
½ cup thin cream or rich milk
Onion salt and pepper
½ cup soft bread crumbs
4 egg whites
2 Tablespoons blanched almonds, toasted, finely chopped
2 Tablespoons bread crumbs, toasted
Makes 6 to 8 servings
Cook eggplants in 2 quarts salted, slightly boiling water for 15 minutes or until tender. Remove skins and mash pulp; add 2 Tablespoons butter, yolks, cream, and season to taste with onion salt and pepper.
Soak bread crumbs in milk and squeeze crumbs in a dry cloth to remove moisture. Add crumbs to eggplant. Fold in egg whites and turn into generously buttered soufflé dish. Sprinkle with almonds mixed with the same amount of toasted bread crumbs and a little melted butter. Bake for 30 minutes in a 400 degree oven. Serve immediately in the baking dish.
2 packages dry yeast
1/2 cup very warm water
1/3 cup butter, slightly softened
1/3 cup sugar
1 teaspoon salt
1/2 cup hot milk
1 cup flour
1 teaspoon grated lemon zest
1/8 teaspoon mace
3 additional cups flour
1 Tablespoon vegetable oil
For the blueberry filling:
4 cups blueberries (we used frozen, but fresh are great, too)
3/4 cup sugar
5 Tablespoons cornstarch
3 Tablespoons water
1 teaspoon grated lemon zest
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 Tablespoons butter
Fresh summer fruits and berries are a dessert maker’s delight. Cool, colorful and light they are the perfect compliment to any warm weather meal without doing a thing to them. But with a minimal amount of work they can also become a stunning offering of charm and elegance to send a meal over the top. What I am describing is a Pavlova-like cream filled meringue that showcases a few choice favorite fruits as a breathtaking jewel of a dessert, a striking finale to any lunch or dinner that can take the meal from ordinary to sublime.
Assorted fresh fruits
Place rack in the middle of the oven and preheat the oven to 275°. Line a large baking sheet with parchment paper. Pour the vanilla and vinegar (if using) into a small cup. Stir the cornstarch into the sugar in a small bowl. In a large bowl of a heavy-duty mixer, fitted with a whisk attachment, whip egg whites, cream of tartar (if using) and salt, starting on low, increasing incrementally to medium speed until soft peaks/ trails start to become visible, and the egg white bubbles are very small and uniform, approximately 2 to 3 minutes. Increase speed to medium-high, slowly and gradually sprinkling in the sugar-cornstarch mixture. A few minutes after these dry ingredients are added, slowly pour in the vanilla and vinegar (if you didn’t use cream of tartar.) Increase speed a bit and whip until meringue is glossy, and stiff peaks form when the whisk is lifted, 4 to 5 minutes. Pipe or spoon the meringue into rounds that are 3 inches wide on a baking sheet lined with parchment paper or a silicon liner. With the back of a spoon, create an indentation in the middle of the mound for holding the filling once meringue is baked. Place baking sheet in the oven. Reduce oven temperature to 250° Fahrenheit. Bake for 50 – 60 minutes, or until the meringues are crisp, dry to the touch on the outside, and white—not tan colored or cracked. (The interiors should have a marshmallow-like consistency.) Check on meringues during the baking time. If they appear to be taking on color or cracking, reduce temperature 25 degrees, and turn pan around. Gently lift from the baking sheet and cool on a wire rack. Will keep in a tightly sealed container at room temperature, or individually wrapped, for up to a week if your house is not humid. Serve topped with whipped cream and crushed or whole berries and your choice of assorted fruits.
½ pound yellow squash
½ pound zucchini squash
1 teaspoon salt
1 cup heavy cream
½ cup Swiss cheese, grated
1 Tablespoon freshly grated Parmesan cheese
1/8 teaspoon ground white pepper
Yield: Makes 4 servings
Cut tops off tomatoes, scoop out pulp, and drain upside down on paper towel or a rack. Grate squash. Mix in salt. Let sit ½ hour; squeeze out liquid. Add cream, cheeses, and white pepper. Cook squash mixture in frying pan until liquid is absorbed and mixture is thickened. Fill tomatoes. Bake at 375˚F until hot and golden brown on top. Do not overcook.