Footprint Cookies on St. Stephen's Day

To contact us Click HERE
Good King Wenceslas looked out
On the feast of Stephen
When the snow lay round about
Deep and crisp and even
Brightly shone the moon that night
Though the frost was cruel
When a poor man came in sight
Gath'ring winter fuel.

"Hither, page, and stand by me
If thou know'st it, telling
Yonder peasant, who is he?
Where and what his dwelling?"
"Sire, he lives a good league hence
Underneath the mountain
Right against the forest fence
By Saint Agnes' fountain."
Having some cookie dough already made up in the fridge and knowing that tonight our Christmas book was Stephen's Feast, I decided to make some footprint cookies in honor of St. Wencenslaus and the miracle of his footprints on this special day. I used this template to cut out the shape of the cookies. My first thought was to fill them in with icing and topping them with red and yellow sprinkle sugar.

"Bring me flesh and bring me wine
Bring me pine logs hither
Thou and I will see him dine
When we bear him thither."
Page and monarch forth they went
Forth they went together
Through the rude wind's wild lament
And the bitter weather.

"Sire, the night is darker now
And the wind blows stronger
Fails my heart, I know not how,
I can go no longer."
"Mark my footsteps, my good page
Tread thou in them boldly
Thou shalt find the winter's rage
Freeze thy blood less coldly."
But then they looked less like footprints and more like sprinkled blobs. That was when I decided on the outline of the shoe print. The sprinkles represented the warmth felt in holy King's steps. I used a simple cookie icing recipe that called for light corn syrup. I was out of light corn syrup so I substituted with honey.

In his master's steps he trod
Where the snow lay dinted
Heat was in the very sod
Which the Saint had printed
Therefore, Christian men, be sure
Wealth or rank possessing
Ye who now will bless the poor
Shall yourselves find blessing.
Cookie Icing
1 cup confectioner's sugar
3 tsp. milk
2 tsp. honey
1/4 tsp. almond extract
Stir together sugar and milk. Add honey and extract until icing is smooth and glossy. If icing is too thick add more honey or milk.
Pin It

Eagle Brownies

To contact us Click HERE

One of our sons celebrates a name-day on December 27th, the feast of St. John the Evangelist!  I've posted the directions in the past for the Eagle Cake we often make to celebrate this feast day, but this year I thought I'd share a few pictures of this year's version, made with brownies.  

It was a little harder to get out of the 9" square pan (next time I need to remember to line the pan with parchment paper) but the chocolate frosting disguised all the imperfections.  ;)  We used a black M&M for the eagle's eye, some yellow frosting for the beak, and 1 orange spice drop (cut in half) for the feet.

"The Eagle when accompanying St. John the Evangelist is an emblem of the spiritual character of his Gospel, but when the King of Birds accompanies St. Prisca it refers to the legend that an eagle held watch over her body until it was buried after her martyrdom. When a figure bearing an eagle's head, or a four-winged eagle, or a male saint with an eagle is depicted, it always represents St. John, not in the character of a simple Apostle, but as the Evangelist."  ~ How to Distinguish the Saints in Art by Their Costumes, Symbols and Attributes
St. John the Evangelist, Pray for Us! 
Pin It

The Martyr's Crown :: A Cake for the Feast of St. Thomas Becket

To contact us Click HERE
"Remember the sufferings of Christ, the storms that were weathered...the crown that came from those sufferings which gave new radiance to the faith...All saints give testimony to the truth that without real effort, no one ever wins the crown." ~ St. Thomas Becket

In addition to being an excellent choice for the various feasts of the Blessed Virgin Mary, and many other saints who were kings or queens here on Earth, the crown also symbolizes the martyrs, who have been victorious over sin and death and have been crowned saints in heaven.   
For today's feast of St. Thomas Becket, a (middle) name-day for two of our sons, I decided to bake a cake in a "crown" shape pan to celebrate.  The following recipe for Easy Persimmon Cake is my mom's recipe and has been a favorite of mine since childhood.   Persimmons are rare in our area, and my grandparents, who would always send a big box of persimmons to my mom each year, have both passed away, but I was so excited to find some persimmons at Costco this past week!  I'll be making some persimmon cookies soon...  
A Martyr's Crown Cake for St. Thomas BecketEasy Persimmon Cake
Ingredients:

• 1 pkg Yellow Cake Mix
• 2 Eggs
• Water
• 3/4 cup Persimmon Pulp
• 1 tsp Cinnamon
• 1/2 tsp Nutmeg
• 1/4 tsp Cloves
• 3/4 cup Walnuts, chopped

Directions:Place cake mix in a large mixing bowl;  add eggs and 1/3 cup LESS water than called for on package of cake mix.   Add spices and persimmon and mix as directed on package.  Stir in nuts.  

Pour into a greased 2 qt ring mold or tube pan. (I used my Fleur de lis Bundt Pan, though I would love to buy this Cathedral Pan for next year... It would be perfect for St. Thomas Becket!) Bake at 350˚F for 45-55 minutes.  Cool.  Dust with powdered sugar.
Note:  You may also use a 9"x13" pan; bake at 350˚F for 35 to 40 min; or two 9" round pans for 25-30 min. 

"Do not fear what you are about to suffer. Behold, the devil is about to throw some of you into prison, that you may be tested, and for ten days you will have tribulation. Be faithful unto death, and I will give you the crown of life." ~  Revelation 2:10
St. Thomas Becket, Pray for us! 

Pin It

Ave Maria Toast

To contact us Click HERE
For the Feast of the Immaculate Conception we made a simple snack to celebrate Immaculate Mary.  This simple idea would be appropriate for any of Our Lady's feasts, including the Solemnity of the Blessed Virgin Mary on January 1st! 
Ave Maria Toast

In separate bowls each, I dyed a small amount of whipped cream cheese (whipped definitely spreads smoother than block or regular cream cheese) pale blue and golden yellow with food coloring. I spread some white whipped cream cheese onto some toast. Using snack size ziploc bags, I piped an "A" and an "M" onto the toast in a design inspired by Catholic Emroidery's Ave Maria design.
I think it turned out lovely and the kids enjoyed eating it after they colored Charlotte's Immaculate Conception coloring page. I am sure many of you could come up some with wonderful ideas to add to this or tweak it for other feast days.
Pin It

Corn Flake Wreaths

To contact us Click HERE
The following recipe for Corn Flake Wreaths was submitted by HI Cookery, and is similar to the Rice Krispy Wreaths we have shared in the past.   I especially love the suggestion of  replacing the red candies with three purple and one pink for Advent.  Thank you Highlander and Islander! 


We have at least two wreaths in our home during the holidays: an Advent wreath with purple and pink candles and a Christmas wreath hanging on our front door. Another wreath, made out of corn flakes, is a sweet centerpiece on our table when we entertain. It is inexpensive and quick to make as an alternative to cookies and fruitcakes. A corn flake wreath is a festive food and a delicious dessert at holiday parties and potlucks. Make one (or many minis) for a Merry Christmas!

Recipe

(Adapted from Kellogg’s)

Ingredients

• 1/3 cup butter
• 1 package (10 ounces) marshmallows
• 1 teaspoon green food coloring (we used Wilton brand Kelly Green color food gel)
• 6 cups corn flakes cereal (we used Kellogg’s brand)
• red tube frosting (we used Wilton brand icing tube)
• round red candies (we use M&Ms or Red Hots)

Directions

Have a sheet of wax paper and a pat of margarine or softened butter in a bowl ready on the work surface before assembling the corn flake wreaths. In a large pot, melt the butter over low heat. Add the marshmallows and stir until melted. Remove from heat and stir in the green food coloring until thoroughly mixed. Add the corn flakes cereal and coat well.


Using margarine or butter, grease fingers and quickly shape the cereal mixture into mini wreaths or one large wreath on a sheet of wax paper. Let cool and transfer the wreath(s) to a platter or round cake board. With a little amount from a tube or red frosting, dot one side of a red candy and place randomly on the wreath. Attach a bow with a toothpick (optional). Store in an airtight container until ready to serve.


Notes

• For an Advent-style wreath, replace the red candies with three purple and one pink candle.
• Try this recipe with rice cereal instead of corn flakes.
• Eat…drink…and be merry! Highlander and Islander wish you all a very Merry Christmas!

Pin It

St. Catherine's Pasta Wheels and Cheese

To contact us Click HERE

For the past few years, since seeing Mary's suggestion, I have been serving Wheel Shaped Pasta on November 25th, in honor of the feast of St. Catherine of Alexandria and a special little girl in our home who celebrates her name-day.   Here is the recipe I used this year! 

Saint Catherine'sPasta Wheels and Cheeseadapted from Martha Stewart 
Ingredients:

• 1 pound Wagon Wheel Pasta
• Salt
• 3 cups Milk
• 3 tablespoons Unsalted Butter
• 3 tablespoons All-Purpose Flour
• Freshly Ground Black Pepper
• Pinch of Cayenne Pepper
• 1/2 teaspoon Dijon, or Yellow Mustard
• 2 1/2 cups grated Cheese

Directions:

Bring water to a boil in a large pot; add salt. Add pasta; cook until al dente. Drain well. Transfer to a large bowl.

Heat milk in a medium saucepan over medium heat until hot.

Melt butter in a deep skillet over medium heat.When butter begins to foam, add flour; cook, whisking, 1 minute. Gradually whisk in hot milk. Cook, whisking constantly, until mixture starts to bubble and thicken, about 5 minutes.


Remove skillet from heat. Add 1 teaspoon salt, a pinch of black pepper, cayenne, mustard, and cheese; stir until melted.

Pour cheese sauce over the pasta noodles, stir, and serve immediately. Serves 8 to 10.


St. Catherine of Alexandria, Pray for Us! 
Pin It

Nativity Butters

To contact us Click HERE

My children love making homemade butter in a mason jar so much that we decided to do it for Christmas this year too. Instead of making an Easter butter lamb, we used our nativity chocolate molds to make butter molds for Christmas dinner. 

 All you need is a mason jar, heavy cream, and a pinch of salt. Be prepared for your arms to get a little sore, but it only takes about 10 minutes of shaking the jar to get butter.
We used the same recipe for our homemade butter...
 Homemade Mason Jar Butter
 Pour heavy cream and a few pinches of salt (and honey or lavender or other flavoring) into the mason jar filling it up 1/2 way or less. 

Screw on the lid very tightly. Start shaking and shaking. Now shake some more. At some point after about 5-10 minutes the cream will have gotten very thick. 


Keep shaking and soon it will separate into a soft butter ball and liquid buttermilk. Transitioning to this point is the hardest part as you will feel like it's a whipped firm mass and not even shaking anymore. Keep shaking though, you are almost there.

 Shake a few more minutes to thicken up the butter ball. Then pour the buttermilk out. Save it in a jar for using later for pancakes, biscuits or baking. 
Then we spread our butter into the nativity molds and let it chill in the freezer for a few hours. 
  
What a lovely addition to our Christmas dinner table.

Hope you have a blessed Christmas!

Pin It

Catholic Cuisine's Christmas Baking Link-Up

To contact us Click HERE

Are you ready for Christmas?  It's been a busy week in our home, since we had a My Favorite Things: Sound of Music Birthday Party for our 3 year old on the 15th and a Winter ONEderland Birthday Party for our 1 year old on the 19th!   We decorated these St. Nicholas Cookies inspired by the picture book The Baker's Dozen earlier this month, but we are just now starting our Christmas baking!


I thought I would take a little break from the kitchen to post a link-up for all of our visitors here who would like to share their own Christmas baking from this year!

To participate, just post the recipe(s) on your blog, link back to this post, and add the link to your recipe below. This link-up will remain open until January 7th.  For inspiration, here is the link to our 2010 Christmas Cookie Recipe Exchange Link-Up.  Additional ideas can be found in the archives.



May you all have a very Blessed Christmas!  

Pin It

Footprint Cookies on St. Stephen's Day

To contact us Click HERE
Good King Wenceslas looked out
On the feast of Stephen
When the snow lay round about
Deep and crisp and even
Brightly shone the moon that night
Though the frost was cruel
When a poor man came in sight
Gath'ring winter fuel.

"Hither, page, and stand by me
If thou know'st it, telling
Yonder peasant, who is he?
Where and what his dwelling?"
"Sire, he lives a good league hence
Underneath the mountain
Right against the forest fence
By Saint Agnes' fountain."
Having some cookie dough already made up in the fridge and knowing that tonight our Christmas book was Stephen's Feast, I decided to make some footprint cookies in honor of St. Wencenslaus and the miracle of his footprints on this special day. I used this template to cut out the shape of the cookies. My first thought was to fill them in with icing and topping them with red and yellow sprinkle sugar.

"Bring me flesh and bring me wine
Bring me pine logs hither
Thou and I will see him dine
When we bear him thither."
Page and monarch forth they went
Forth they went together
Through the rude wind's wild lament
And the bitter weather.

"Sire, the night is darker now
And the wind blows stronger
Fails my heart, I know not how,
I can go no longer."
"Mark my footsteps, my good page
Tread thou in them boldly
Thou shalt find the winter's rage
Freeze thy blood less coldly."
But then they looked less like footprints and more like sprinkled blobs. That was when I decided on the outline of the shoe print. The sprinkles represented the warmth felt in holy King's steps. I used a simple cookie icing recipe that called for light corn syrup. I was out of light corn syrup so I substituted with honey.

In his master's steps he trod
Where the snow lay dinted
Heat was in the very sod
Which the Saint had printed
Therefore, Christian men, be sure
Wealth or rank possessing
Ye who now will bless the poor
Shall yourselves find blessing.
Cookie Icing
1 cup confectioner's sugar
3 tsp. milk
2 tsp. honey
1/4 tsp. almond extract
Stir together sugar and milk. Add honey and extract until icing is smooth and glossy. If icing is too thick add more honey or milk.
Pin It

Doc' what ya got!

To contact us Click HERE

When it comes time to make something new for your 18th century wardrobe, we strongly encourage you to use primary sources for your inspiration. But what about what you've already have? How do you "doc what ya got"?

First, let's start with what year this garment is appropriate for.  The next frontier for this hobby is to dress for the year - generic 18th century is so yesterday (so to speak).  Take a look at the details, does my gown have robings and a stomacher or is does it close in the center front? Does it have a completely separate bodice and skirt? How large are the cuffs on my coat? What does the collar look like?  How long is my waistcoat?  These details will certainly help date your look. But why do I need to know that?  Well, you wouldn't wear 1812 clothing to Battle Road, so why would you wear 1780's high fashion to a French and Indian event, for example? So start by determining your timeline.  Look at portraiture, genre art, museum collections. But beware of the latter, unless a piece has a specific provenance or is consistent with other accurately dated examples, museum pieces are often misdated or dated to a very wide range or are remodeled pieces that are difficult to date accurately.

So you've found your clothing pictured in genre art or in a museum collection.  Good start. Now you need to look at your fabric.  Can you find a description of that fabric in period ads or inventories? Runaway ads, for example, are full of detailed descriptions, though sometimes things aren't always what they seem. Words like "calico" don't mean the same as they do today.  You can double check the meanings of these terms in the OED or Florence Montgomery's "Textiles in America"

CT Journal 1/11/1781

So far, so good, now don't forget the details. You may want to get your feet wet by documenting your accessories. How am I wearing my handkerchief? How long are my shift sleeves? How is my hat shaped?  What kind of basket am I carrying? Artwork is teeming with details! Find an example and print off the picture. If someone asks you about that market basket you are carrying, you can whip out your documentation to show them -- it sure beats saying, "I don't know,  I saw it in the XYZ sutler catalog."

Hogarth's A Harlot's Progress

Market Basket - notice the one in the Hogarth print (lower right)

So start somewhere, but most importantly - start! Before you know it you'll be an old pro at this.

Gluten Free Christmas Pancakes

To contact us Click HERE
Since learning about Sweet Pea and Lily's gluten intolerance we have had to really change the way we eat.  One of the things we would really miss was pancakes.  After scouring the internet for a good recipe we came upon Elena's Pantry.  She has a ton of great recipes.  Lily and I have tweaked it, however, and we thought we would share it with you.

These pancakes are great for just normal days but you can also dress them up for the holiday's with fancy syrup (like mine here) and whip cream!  So I am going to share with you an alternative to your Christmas breakfast!

Gluten Free Pancakes



Ingredients:
6 eggs
3/4 cup agave syrup or maple syrup
1 tsp baking soda
1/2 teaspoon salt
3 cups coconut, almond or a mix of both flours
1/4 - 1/2 cup almond or coconut milk

In food processor pulse together the eggs and agave nectar or (real) maple syrup.  I have tried it with honey instead and I have to be honest I didn't really care for it.  It gave it a really strong honey flavor the agave and maple are nice and smooth and sweeten it without overpowering it.  Once combined add baking soda, salt, and flour.  Pulse until well combined.  Check the consistency and depending on how thick you like your pancakes you can add as much milk as you like.  We use the almond or coconut milk because Sweet Pea is also lactose intolerant (poor baby), so you could use cow's milk if you prefer.  The key is, if you make them too thick they won't cook in the middle and that is just gross.  You want it maybe a tad milkier than you would make your regular pancakes.

Bubbly!

Cook in a pan with melted coconut oil over low to medium heat, until bubbles start to appear on the top.  This could be pretty fast, so be careful!  Flip.  I press them down a but after a while.  This will give you a hint if they are done enough.  But don't do it too often.  You want them to be fluffy!

Serve warm with butter and maple syrup.

To keep warm if you are making a lot, place on a plate in the over at 170 degrees F with a piece of aluminum foil loosely covering them.  I don't even pinch it down, just set it on top.  This keeps them from drying out.

Makes about a dozen pancakes.


Eat them up and enjoy!!Pin It

IT'S TURKEY TIME

To contact us Click HERE
Each year my sister and I try to present at least one new and unique dish to our family on Thanksgiving, here are two that will be a blessed addition to any table:

here are some Turkeys in my neighorhood, just chillin'

MULLED CRANBERRY PUNCH
2 tbs whole cloves
1 tbs whole allspice
12 inches of cinnamon stick cut into pieces
1/2 to 2/3 cup sugar
1/4 tsp salt
5 cups water
2 1/2 cups grapefruit juice
2  16 ounce cans of jellied cranberry sauce (mashed)
cheesecloth
Tie spices in a small piece of cheese cloth, add together ingredients in large pot. Bring to a boil slowly. Reduce heat cover and simmer for 5 minutes. Add a few drops of red food coloring if desired. Pour into punch bowl*
* If using a glass punch bowl, first heat bowl with warm water, pour out water and place large spoon in bowlm then pour punch slowly down spoon.
Serve in mugs
YIELDS: 20 servings

VERMOUTH CHEESE CRISPS
1 pound cheddar cheese grated
1 egg
1 tbs vermouth
1 teaspoon orange rind grated finely
dash of pepper
assorted crackers
thoroughly mix all ingredients. Spread on crackers covering all the way to the edges.  Put on cookie sheet and place under broiler until golden and puffy. about 1 minute
YIELD: 2 doxen crackers

CHRISTMAS PUNCH

To contact us Click HERE
planning a party this festive season, try any of these... one or two...

window design by Junebug

CHRISTMAS PUNCH1 pony maraschino
3 ponies brandydash of yellow chartreuse1 pint club soda1/2 bottle  or pint of hard cider2 quarts dry champagnechill punch bowl with block of ice, when chilled, pour off the water.pour in cherries, brandy chratreuse, club soda and cider. stir and add champagne. YIELDS :30 servings

HOT BUTTERED RUM1/2 cup brown sugar, firmly packed1/4 cup butter1/8 tsp ground clovesrum10 cinnamon sticksboiling watercream brown sugar and butter together, add cloves..put a tablespoon of mixture into mug or glass, pour 1 jigger rum into each..fill each mig with boiling water, stir with cinnamon stick leave in mug for garnishYIELDS; 10 servings
EGGNOG12 egg whites1 1/2 cup sugar12 egg yolks1 quart heavy cream1 quart cold milk1 quart whiskey or cognac1/2 cup rum ( to taste)nutmegbeat egg whites until foamy, add sugar gradully, beating after each addition until sugar is dissolved. In separate bowl, beat egg yolks, until thick and lemon colored. fold in egg while misture. Gradually add cream, milk, whiskey or cognac,and rum to taste. Turn mixture into well chilled punch bowl. ladle into cups, sprinkle with nutmeg. YIELDS: 30 servings

FLAMING ORANGE PEEL

To contact us Click HERE
there are many drinks in which you can drop one of these into, impress your guests, it has a dramatic festive effect for this time of year!

CAFE BRULOT
please forgive the absence of measurements for this recipe
Into a thick bowl or chafing dish pour enough cognac to allow a liqueur glass for each cup of coffee, and of course for the bowl. Mull sugar with cinnamon stick, cloves, orange, and lemon rind in chafing dish. Pour coffee into mulled mixture. Peel an orange corkscrew fashion, holding over bowl,, pour cognac down peel, light, drop peel into the bowl, flames will flicker!

I'd say this was a bit more than a flicker...YIKES!

Doc' what ya got!

To contact us Click HERE

When it comes time to make something new for your 18th century wardrobe, we strongly encourage you to use primary sources for your inspiration. But what about what you've already have? How do you "doc what ya got"?

First, let's start with what year this garment is appropriate for.  The next frontier for this hobby is to dress for the year - generic 18th century is so yesterday (so to speak).  Take a look at the details, does my gown have robings and a stomacher or is does it close in the center front? Does it have a completely separate bodice and skirt? How large are the cuffs on my coat? What does the collar look like?  How long is my waistcoat?  These details will certainly help date your look. But why do I need to know that?  Well, you wouldn't wear 1812 clothing to Battle Road, so why would you wear 1780's high fashion to a French and Indian event, for example? So start by determining your timeline.  Look at portraiture, genre art, museum collections. But beware of the latter, unless a piece has a specific provenance or is consistent with other accurately dated examples, museum pieces are often misdated or dated to a very wide range or are remodeled pieces that are difficult to date accurately.

So you've found your clothing pictured in genre art or in a museum collection.  Good start. Now you need to look at your fabric.  Can you find a description of that fabric in period ads or inventories? Runaway ads, for example, are full of detailed descriptions, though sometimes things aren't always what they seem. Words like "calico" don't mean the same as they do today.  You can double check the meanings of these terms in the OED or Florence Montgomery's "Textiles in America"

CT Journal 1/11/1781

So far, so good, now don't forget the details. You may want to get your feet wet by documenting your accessories. How am I wearing my handkerchief? How long are my shift sleeves? How is my hat shaped?  What kind of basket am I carrying? Artwork is teeming with details! Find an example and print off the picture. If someone asks you about that market basket you are carrying, you can whip out your documentation to show them -- it sure beats saying, "I don't know,  I saw it in the XYZ sutler catalog."

Hogarth's A Harlot's Progress

Market Basket - notice the one in the Hogarth print (lower right)

So start somewhere, but most importantly - start! Before you know it you'll be an old pro at this.

St. Kateri's Edible Indian Corn

To contact us Click HERE

Last fall, as an extra activity for our Colonial Life Unit Study, my girls spent a little time in the kitchen making Edible Indian Corn.   It was a great recipe for them to make (mostly on their own) and they had so much fun!   These would also make a fun treat for the upcoming canonization of St. Kateri Tekakwitha on October 21st!   This week we are planning on making Indian Corn Cookies.  I'll be back with the recipe soon! 
St. Kateri's Edible Indian Corn
Ingredients:

• 4 tablespoons of butter
• 4 cups of mini marshmallows
• 5 cups of puffed corn cereal (we used Honey Kix)
• 1 1/3 cups diced dried fruit (we used raisins and cranberries)
• Popsicle sticks
• Fruit leather

Instructions:

In a large pot, melt butter and mini marshmallows over low heat.  This takes about 5 minutes.

Remove the mixture from the stove and use a wooden spoon to stir in puffed corn cereal and diced dried fruit. Allow the mixture to cool for about 10 minutes.


Using buttered hands, shape each treat by pressing 1/3 cup of the mixture around a Popsicle stick. 

Add fruit leather husks to the bottom of the ear, slightly moistening them to help them stick if needed. 
Makes approximately 15 treats.

Pin It