Saturday, January 31, 2009

Bairn Brack

On the Eve of the Feast of Saint Brigid, we made Bairn Brack. The house smells so wonderful.

Fleishman's White Bread Recipe

Yesterday we had fun with bread dough. The kids made snakes and other creatures, I made a bear and grapes.

Saint Brigid Liturgical Notebook Page

A notebook page for the Feast Day of Saint Brigid tomorrow.

Saint John Bosco

SAINT JOHN BOSCO Founder(1815-1888)
Saint John Bosco accomplished what many people considered an impossibility; he walked through the streets of Turin, Italy, looking for the dirtiest, roughest urchins he could find, then made good men of them. His extraordinary success can be summed up in the words of his patron Saint, Francis de Sales: “The measure of his love was that he loved without measure.”

Friday, January 30, 2009

Sweet Necklace and Notebook page

We made necklaces today. they were red, white and green, the colors of the Italian flag, in honor of St. John Bosco. We also added another notebook page to our Liturgical notebook, a coloring page about Saint John Bosco.

Saint Martina

SAINT MARTINA Martyr(†226)
Saint Martina, a Roman virgin, was the child of a noble Christian consul, of whom it was said that he was extremely merciful towards the poor, and very zealous for faith in the Most Holy Trinity. His daughter lost both her parents while she was still very young, and for love of Christ she distributed all she inherited to the poor, that she might be more free to hasten towards martyrdom, during the persecution which had recently begun.

Pita Bread

Today I made Pita Bread from Artisan Bread in Five Minutes a Day. How simple and Easy.

Thursday, January 29, 2009


1 C butter, softened

1 C sugar

2 eggs

1 1/2 tsp. vanilla

1 1/2 C finely crushed pretzels


1/2 C sugar

1 tsp. cinnamon

( can add 1/2 C chopped nuts, i did not)

Preheat oven to 375 degrees. Cream butter and sugar together until light and creamy. Beat in eggs, vanilla and pretzels. Blend until smooth. Spread into a greased 9X13' pan. Sprinkle top with sugar cinnamon mixture and nuts, if desired. Bake for 15 minutes. Cut into squares while still hot.

Saint Francis de Sales

SAINT FRANCIS DE SALES Bishop, Doctor of the Church(1567-1622)
Saint Francis de Sales was born in 1567 near Annecy, of noble and pious parents, and studied with brilliant success at Paris and Padua. On his return from Italy he gave up the grand career which his father had destined for him in the service of the state, and became a priest.

Rachel Ray Pretzel Crusted Chicken

I tried this recipe from 365 : No Repeats. Here is the recipe from Rachael Ray's website. I really liked the chicken cutlets on their own. The sauce is different, one that you either like or dislike( I liked it, the kids did not). The pickles were a hit with everyone.

Daring Bakers January

Well this challenge was my absolute least favorite. I really did not like the taste or texture of the cookie. I followed the recipe bellow, but i did not pipe in a stencil. I placed the dough on the cookie sheet and after removing the cookies from the oven I curled the dough around cannoli forms. I am posting the cookie recipe below for anyone that may want it. Please check some of the other Daring Baker blogs for January challenge pictures and recipes.

This month's challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.

Following is a recipe taken from a book called “The Chocolate Book”, written by female Dutch Master chef Angélique Schmeinck.Recipe:Yields: 20 small butterflies/6 large (butterflies are just an example)Preparation time batter 10 minutes, waiting time 30 minutes, baking time: 5-10 minutes per batch65 grams / ¼ cup / 2.3 ounces softened butter (not melted but soft)60 grams / ½ cup / 2.1 ounces sifted confectioner’s sugar1 sachet vanilla sugar (7 grams or substitute with a dash of vanilla extract)2 large egg whites (slightly whisked with a fork)65 grams / 1/2 cup / 2.3 ounces sifted all purpose flour1 table spoon cocoa powder/or food coloring of choiceButter/spray to grease baking sheetOven: 180C / 350FUsing a hand whisk or a stand mixer fitted with the paddle (low speed) and cream butter, sugar and vanilla to a paste. Keep stirring while you gradually add the egg whites. Continue to add the flour in small batches and stir to achieve a homogeneous and smooth batter/paste. Be careful to not overmix.Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes to firm up. (This batter will keep in the fridge for up to a week, take it out 30 minutes before you plan to use it).Line a baking sheet with parchment paper or grease with either butter/spray and chill in the fridge for at least 15 minutes. This will help spread the batter more easily if using a stencil/cardboard template such as the butterfly. Press the stencil on the bakingsheet and use an off sided spatula to spread batter. Leave some room in between your shapes. Mix a small part of the batter with the cocoa and a few drops of warm water until evenly colored. Use this colored batter in a paper piping bag and proceed to pipe decorations on the wings and body of the butterfly.Bake butterflies in a preheated oven (180C/350F) for about 5-10 minutes or until the edges turn golden brown. Immediately release from bakingsheet and proceed to shape/bend the cookies in the desired shape. These cookies have to be shaped when still warm, you might want to bake a small amount at a time or maybe put them in the oven to warm them up again. (Haven’t tried that). Or: place a bakingsheet toward the front of the warm oven, leaving the door half open. The warmth will keep the cookies malleable.If you don’t want to do stencil shapes, you might want to transfer the batter into a piping bag fitted with a small plain tip. Pipe the desired shapes and bake. Shape immediately after baking using for instance a rolling pin, a broom handle, cups, cones….

Wednesday, January 28, 2009

Saint Peter Nolasco

SAINT PETER NOLASCO Founder(1189-1256)
In the early thirteenth century the Moors still held much of Spain, and in sudden raids from the sea they carried off thousands of Christians, holding them as slaves in Granada and in their citadels along the African coast. A hero of these unfortunates was Saint Peter Nolasco, born about the year 1189 near Carcassonne in France. When he went to Barcelona to escape the heresy then rampant in southern France, he consecrated the fortune he had inherited to the redemption of the captives taken on the seas by the Saracens. He was obsessed with the thought of their suffering, and desired to sell his own person to deliver his brethren and take their chains upon himself. God made it known to him how agreeable that desire was to Him.

Pumpernickel Bread

The only changes I made were: omitting the caraway seeds and the carmel coloring.

Tuesday, January 27, 2009

Happy Birthday Horse Cake

For a very special birthday! Super easy.

Marble Cake

Excellent cake. Easy. The cake rises great.

Saint John Chrysostom

SAINT JOHN CHRYSOSTOM Bishop of Constantinople, Doctor of the Church(344-407)
Saint John Chrysostom, born in Antioch in 344, was endowed with a superior genius strengthened by a brilliant education. In order to break with a world which admired and courted him, in 374 he retired for six years to a neighboring mountain, having found Christ through his friendship with Saint Basil. After acquiring the art of Christian silence, he returned to Antioch and there labored as a priest under the direction of its bishop. His eloquence was such that the entire city, up to a hundred thousand listeners, came to hear him, a young man not yet thirty years old. He fled this popularity and adopted the monastic life for fourteen years, until he was taken forcibly to Constantinople, to be consecrated Patriarch of the imperial city in 398.

Nutmeg Waffles

The waffles were really light and tasty.

Smoky Mountain Chipotle Chicken

This recipe was excellent. I would make this again. The only change I made was to substitute vodka for the bourbon.

Monday, January 26, 2009

Saint Polycarp

SAINT POLYCARP Bishop, Martyr(70-167)
Saint Polycarp, Bishop of Smyrna, was a disciple of Saint John. He wrote to the Philippians, exhorting them to mutual love and to hatred of heresy. When the apostate Marcion met Saint Polycarp at Rome, he asked the aged Saint if he knew him. “Yes,” Saint Polycarp answered, “I know you for the first-born of Satan.” These were the words of a Saint, most loving and most charitable, and specially noted for his compassion to sinners. He abhorred heresy, because he loved God and man so well.

Sunday, January 25, 2009

Spinach and Ricotta filled Agnolli

8 C fresh spinach

2 tsp. olive oil

1 1/2 c sweet onions, chopped

2 cloves garlic, diced

1/4 c ricotta cheese

2 T grated Parmesan cheese

salt and pepper

1 egg

1 package of won ton wrappers

Heat a large Dutch oven, over medium heat. Add spinach; cover and cook for 2 minutes or until spinach wilts. Remove spinach from the pan. Drain. Add olive oil to the pan and place over medium heat. Add onion and garlic , saute for 5 minutes. Add spinach and saute for 3 minutes. Place spinach mixture, cheeses, salt and pepper and egg in a food processor. pulse a few times to combine. Working with 1 won ton wrapper at a time, place 1 tsp. filling in each wrapper and seal edges with water. Place filled won tons on a wax paper lined cookie sheet, chill covered for at least 2 hours. Cook won tons in batches in boiling water for about 3 minutes or until they float to the top. Serve with your favorite sauce.

Peanut Butter and Jelly French Toast

I made this recipe for breakfast today and it was a hit. I used some of the Brioche bread I made the other day. Tasty recipe.

Black & White Cookies ( Half & Half's)

I made these cookies today in honor of the Feast of the Conversion of Saint Paul.

For the cookies:

Preheat Oven to 350 degrees.
1 1/2 cup sugar

3/4 cup shortening

2 eggs

3 cups flour

1/2 tsp. Salt

1 tsp. Baking Powder

1 tsp. Baking soda

1 tsp. vanilla extract

1 cup Buttermilk
Cream together sugar and Crisco, then add together the rest of the ingredients.
Spoon batter on to cookie sheet. The mixture will resemble a thick cake batter.
Scoop and drop onto lined cookie sheet. Shake cookie sheet slightly to allow batter to settle down. Bake for 10 to 12 minutes and remove from oven. Allow cookies to sit on pan for 5 minutes before removing and placing on a wire rack to cool.
Turn the cookie over and frost the back side of the cookie with vanilla frosting on one half and chocolate frosting on the other half.

FROSTING4 tablespoons salted butter

2-1/2 cups confectioners’ sugar

3 tablespoons milk
1 teaspoon vanilla extract
1/8 C chocolate morsels, melted (reserve for chocolate frosting)
FROSTING - Combine all ingredients except the cocoa. Beat until smooth.
Divide in half and add chocolate to one half and add chocolate to the other.

The Conversion of Saint Paul

The CONVERSION of SAINT PAUL Apostle to the Gentiles(36 A.D.)
The great Apostle Paul, named Saul at his circumcision, was born in Tarsus, the capital of Cilicia, and was by that privilege a Roman citizen, to which quality a great distinction and several exemptions were granted by the laws of the Empire. He was early instructed in the strict observance of the Mosaic law, and lived up to it in the most scrupulous manner. In his zeal for the Jewish law, which he believed to be the divine Cause of God, he became a violent persecutor of the Christians. He was one of those who combined to murder Saint Stephen, and then he presided in the violent persecution of the faithful which followed the holy deacon’s martyrdom. By virtue of the power he had received from the high priest, he dragged the Christians out of their houses, loaded them with chains, and thrust them into prison. In the fury of his zeal he applied for a commission to seize in Damascus all Jews who confessed Jesus Christ, and to bring them in bonds to Jerusalem, that they might serve as examples for the others.

Saturday, January 24, 2009

Saint Timothy

SAINT TIMOTHY Bishop of Ephesus and Martyr(†97)
Saint Timothy was a convert of Saint Paul, born at Lystra in Asia Minor. His mother was a daughter of Israel, but his father was a pagan, and though Timothy had read the Scriptures from his childhood, he had never been circumcised. On the arrival of Saint Paul at Lystra the youthful Timothy, with his mother and grandmother, eagerly embraced the faith. Seven years later, when the Apostle again visited the country, the boy had grown into manhood. His good heart, his austerities and zeal had won the esteem of all around him, and holy men were prophesying great things of the fervent youth. Saint Paul at once saw his fitness for the work of an evangelist, and Timothy was ordained a priest. From that time on he was the constant and much-beloved fellow-worker of the Apostle.

Friday, January 23, 2009

Saint Raymond of Pennafort

SAINT RAYMOND of PENNAFORT Dominican, Archbishop(1175-1275)
Born in 1175 of a noble Spanish family, Raymond, at the age of twenty, taught philosophy in Barcelona with marvelous success. Ten years later his rare abilities won for him the degree of Doctor in the University of Bologna, accompanied by many high dignities. A tender devotion to our Blessed Lady, which had increased within him from childhood, determined him in his mature years to renounce all his honors and to enter Her Order of Saint Dominic.

Thursday, January 22, 2009

French Onion Salisbury Steak

This was a tasty, quick dinner.


Today we had Brioche from Artisan Bread in Five Minutes a Day, another excellent tasty recipe. This book is really wonderful. I love the recipes.

Saint Vincent of Saragossa

SAINT VINCENT of SARAGOSSA Deacon and Martyr(†304)
Saint Vincent was archdeacon of the church at Saragossa, Spain. Valerian, the bishop, was prevented from preaching by a speech impediment, and named Vincent to preach in his stead. He answered in the bishop’s name when, during the persecution of Diocletian, both were brought before Dacian, the presiding officer. When the bishop was sent into banishment, Vincent was retained, to suffer and to die.

Wednesday, January 21, 2009

Saint Agnes

SAINT AGNESVirgin and Martyr(†304)
Saint Agnes was twelve years old when she was led to the altar of Minerva at Rome and commanded to obey the persecuting laws of Diocletian by offering incense. In the midst of the idolatrous rites she raised her hands to Christ, her Spouse, and made the sign of the life-giving cross. She did not shrink when she was bound hand and foot, though the manacles slipped from her young hands, and the heathens who stood around were moved to tears. Bonds were not needed for her; she hastened gladly to the place of her torture.

Our Lady of Altagracias Notebook Page

Here is a Novena to Our Lady of Altagracias

Orange Buttermilk Waffles

I made these today for breakfast in honor of Our Lady of Altagracias

Tuesday, January 20, 2009

Saint Sebestian

Saint Sebastian was an officer in the Roman army, esteemed even by the pagans as a good soldier, and honored by the Church ever since as a champion of Jesus Christ. Born at Narbonne, Sebastian came to Rome about the year 284 and entered the lists against the powers of evil. He found the twin brothers Marcus and Marcellinus in prison for the faith, and when they were close to yielding to the entreaties of their relatives, encouraged them to despise flesh and blood, and to die for Christ. God confirmed his words by miracles: light shone around him while he spoke; he cured the sick by his prayers; and in this divine strength he led multitudes to the faith, among them the Prefect of Rome, with his son Tiburtius.

Monday, January 19, 2009

Vermouth Potatoes

I saw this recipe in Cooking Pleasures magazzine. I would rate these potatoes as fair.

Saint Canutus

SAINT CANUTUSKing of Denmark, Martyr(†1086)
Saint Canutus, King of Denmark, was endowed with excellent qualities of both mind and body. As a young prince, he cleared the seas of pirates and subdued several neighboring provinces which were harassing Denmark by their incursions. His courage rivaled in excellence with his ability in the conduct and skills of war, but his singular piety, in a time when few of his land were Christian, eclipsed all his other endowments.

Chicken Cutlets

From America's Test Kitchen.
Serves 6. Published July 15, 2008.

I olny made the cutlets today. They came out really tasty and the breading was great. i will post the whole recipe.
1 1/2
cups panko (Japanese-style bread crumbs)
tablespoon olive oil
ounce grated Parmesan cheese (about 1/2 cup), plus extra for serving
cup unbleached all-purpose flour
1 1/2
teaspoons garlic powder
Table salt and ground black pepper
large egg whites
tablespoon water
Vegetable cooking spray
large boneless, skinless chicken breasts (about 8 ounces each), trimmed of excess fat and sliced into cutlets
cups tomato sauce , warmed (see below)
ounces shredded part-skim mozzarella cheese (about 3/4 cup)
tablespoon minced fresh basil
Simple Tomato Sauce
1 (28-ounce) can diced tomatoes
medium cloves garlic , minced or pressed through a garlic press (about 4 teaspoons)
tablespoon tomato paste
teaspoon olive oil
teaspoon red pepper flakes
tablespoon minced fresh basil leaves
Table salt and ground black pepper
1. Adjust an oven rack to the middle position and heat the oven to 475 degrees. Combine the bread crumbs and oil in a 12-inch skillet and toast over medium heat, stirring often, until golden, about 10 minutes. Spread the bread crumbs in a shallow dish and cool slightly; when cool, stir in the Parmesan.
2. In a second shallow dish, combine the flour, garlic powder, 1 tablespoon salt, and 1/2 teaspoon pepper together. In a third shallow dish, whisk the egg whites and water together.
3. Line a rimmed baking sheet with foil, place a wire rack on top, and spray the rack with vegetable oil spray. Pat the chicken dry with paper towels, then season with salt and pepper. Lightly dredge the cutlets in the flour, shaking off the excess, then dip into the egg whites, and finally coat with the bread crumbs, Press on the bread crumbs to make sure they adhere. Lay the chicken on the wire rack.
4. Spray the tops of the chicken with vegetable oil spray. Bake until the meat is no longer pink in the center and feels firm when pressed with a finger, about 15 minutes.
5. Remove the chicken from the oven. Spoon 2 tablespoons of the sauce onto the center of each cutlet and top the sauce with 2 tablespoons of the mozzarella. Return the chicken to the oven and continue to bake until the cheese has melted, about 5 minutes. Sprinkle with the basil and serve, passing the remaining sauce and Parmesan separately.
For Simple Tomato Sauce:Pulse the tomatoes in a food processor until mostly smooth, about ten 1-second pulses; set aside. Cook the garlic, tomato paste, oil, and pepper flakes in a medium saucepan over medium heat until the tomato paste begins to brown, about 2 minutes. Stir in the pureed tomatoes and cook until the sauce is thickened and measures 2 cups, about 20 minutes. Off the heat, stir in the basil and season with salt and pepper to taste. Cover and set aside until needed.
Per Serving:Cal 310; Fat 8 g; Sat fat 2.5 g; Chol 75 mg; Carb 20 g; Protein 38 g; Fiber 1 g; Sodium 790 mg

Sunday, January 18, 2009

Oatmeal Waffles

I saw this recipe at the only change I made was to add 1/4 c sugar.

King Arthur Baguettes

I made the King Arthur classic Baguettes today stuffed with provolone.

Homemade Pappardelle and Bolognese Sauce

Today I made homemade papprdelle and a bolognese sauce. The pasta turned out great, not as esthetically beautiful as the picture in the magazine but tasty all the same. For the sauce I used this recipe and made some changes:

4 to 6 dried porcini mushrooms ( I used dried shitake)
6 tablespoons extra-virgin olive oil
1/2 cup chopped onions
1 tablespoon chopped garlic
1 teaspoon minced fresh rosemary
8 ounces (1 cup) ground veal ( I used a meatloaf mix)
4 ounces (1/2 cup) ground pork
Salt (preferably gray sea salt) and freshly ground pepper
cup white wine ( I used a Syrah)
3/4 cup veal stock (or quality chicken stock)
1 tablespoon finely chopped fresh parsley
1/4 cup marinara sauce or tomato puree( I used plum tomatoes)
2 tablespoons grated parmesan cheese, plus more for garnish
Soak the mushrooms: Place the porcini in warm water; soak for 15 minutes. Drain, reserving the liquid, then chop the porcini. Start a large pot of salted water boiling for your pasta.
Saute the onions: Heat the olive oil in a large skillet over medium heat. Add the onions and cook gently to "sweat," about 2 minutes. Add the garlic and rosemary and cook for about a minute, or until the garlic is lightly browned.
Add the veal and pork: Stir in the meat, breaking it up with a wooden spoon. Cook 2 minutes; season with salt and pepper. Add the mushrooms; cook for about 4 minutes to caramelize the meat. Meanwhile, boil the pasta.
Finish the sauce: Add the wine and 2 tablespoons porcini juice; cook for 1 minute to evaporate. Add the stock and parsley; cook for 2 minutes. Add the marinara and 1/4 cup pasta cooking water; simmer for 3 to 4 minutes. Toss with cooked pasta and the parmesan. Garnish with more cheese.