“Who wants to take on care of the rhubarb patch?” This question went out a few days ago to the sisterhood from the sister in charge of our vegetable gardens. Before the day was over the question had been answered, the patch had been watered, and the fertilizing process begun.
We love our rhubarb patch. We love to watch it come into fruition producing its rich beautiful leaves and stems. We love to see it harvested and prepared for the many different ways we use it.
For this year’s Easter dinner various sisters volunteered to make a variety of very special desserts. There were several decadent chocolate wonders. There were tortes and trifles piled high with tantalizing toppings. There were brand new gourmet creations anyone of which could have taken a prize, and then there were a number of humble pies. So…which dessert do you think was most requested? You’re absolutely right. It was our old-fashioned, flavorful strawberry rhubarb pie. Unfortunately, some had to go without!
- Preheat oven to 425° Fahrenheit.
- For the pie crust: Combine the salt and flour together.
Cut the shortening into the flour mixture using a pastry cutter until it is about pea-size pieces.
- Add the water to the flour a little at a time using a fork to lightly mix it. Continue to add the water until the dough just comes together – don’t over work the dough or it will become tough.
- Shape the dough into a flat disk, cover it in plastic wrap, and refrigerate for at least 30 minutes.
Once it is ready divide the dough in half and roll out the bottom crust and place in a pie dish.
- Combine the rhubarb, strawberries, sugar, flour, and salt.
Turn into the unbaked pie shell.
- Roll out the top crust and place over the filling. Crimp to seal edges and make a few slits along the top.
Brush with egg white wash and garnish with large granule sugar.
- Bake at 425 degrees Fahrenheit for 15 minutes.
Decrease temperature to 375 degrees Fahrenheit and bake for an additional 45 to 50 minutes, or until the filling starts bubbling.
Note: Rhubarb is tart. The strawberries provide sweetness but, depending on your taste, you might want to add more sugar.
Spring is in the air, Eastertide is here and we are back with one of our newest, most favorite offerings for the season from our Monastic Bakeshop: Luscious Lemon Rolls. With that tangy, dreamy sweetness in every bite, you’ll think you have just tasted a bit of heaven. As we prepared our home for Easter morning, we also prepared these for our bakeshop and Convent. We had some help from the children in the community, too! We hope you enjoy making and eating them as much as we did!
- To make dough, boil water and remove from heat. Add the butter, Crisco and stir until melted. Add sugar and salt and cool to lukewarm.
- In a large mixer with a dough hook, put the 1 cup very warm water and sprinkle the yeast over. Stir to dissolve. Add the butter-Crisco mixture to the yeast mixture. Add the eggs and mix.
- Cup by cup add the flour, stopping when the dough is just a wee bit sticky still to the touch. Set aside to a warm place to rise, covered with a towel, about 1 hr. or more.
- Meanwhile, make the filling. In a Cuisinart, grind together the sugar and candied lemon rind. Set aside w/ the softened butter.
- Make the frosting by whipping the butter first, add the powdered sugar slowly cup by cup alternately with the liquid and zest. Beat until creamy. Set aside until ready to frost.
- Divide the dough in half. Roll into two 12 x 8" rectangles. Spread with half the softened butter and then half the sugar/lemon mixture - spreading the filling right to the edges.
- Roll up jelly roll style, pinching the seam closed, and cut into 1" slices. Place rolls in generously buttered 8" round cake pans.
- Let rolls rise until doubled in size.
- Bake at 325 degrees for 20 min or until lightly browned and the center is cooked.
- Frost while still warm and eat immediately for the yummiest results!
I’ve heard it said that the sense of smell is the earliest and strongest to develop in humans. I remember once at a restaurant there was a special on oysters that came from the town where I grew up. I splurged and ordered them just for fun. When they arrived and the fresh, salty smell wafted up to me, tears came to my eyes along with so many wonderful memories of my childhood there on the water.
I think it’s the same for many of us at Christmas. There are certain scents that transport you directly into this season of celebration and joy. Take ginger for instance! I love baking days here at the Community — as you cross the common, in addition to the beautiful lights and wreaths and garland, the smells drifting from the kitchen put smiles on everyone’s faces. It actually seems like another way to spread the good news: Christmas is coming! Jesus is on his way, and we’re getting ready — with Ginger Cake!
Upside Down Pear Ginger Cake
- Start with your ingredients at room temperature. Preheat the oven to 350°F and grease a 9" springform pan or a cake pan that's at least 2½ inches deep.
- In a small mixing bowl, combine the melted butter and brown sugar; mix well and pour the mixture into the prepared pan. Tilt the pan a little from side to side to help the mixture spread all the way to the edge.
- Arrange the sliced pears side-by-side over this brown sugar mixture, making sure that they cover the entire bottom of the pan. Set aside.
- In a large mixing bowl, combine the dry ingredients and mix well with a whisk until airy and fully combined. Set aside.
- In the bowl of your stand mixer equipped with the paddle attachment, beat the the butter and brown sugar on medium-high speed until light and fluffy, about 3 minutes.
- Add the eggs and beat again until pale and airy.
- Incorporate the apple sauce and molasses, mix until well combined, and then add the dry ingredients and mix on low speed until just incorporated, no more.
- Pour over the pears and spread all the way to the edge.
- Place a piece of aluminium foil under or around your pan to catch any eventual leakage and bake for 60 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 10 to 15 minutes or until it's cool enough to be handled safely then flip it onto a rimmed cake plate.
- Serve warm, garnished with vanilla ice cream, chopped nuts and a drizzle of honey or caramel sauce, if desired.
One of our Sisters has been living with the Benedictine sisters at the Beguinage in Bruges, Belgium where she has been learning the art of lace making, an old and ancient monastery craft. Recently she came home for a visit, and before returning she wanted to make a treat for all of us, something she often did from time to time while at home.
We were all looking forward to it, anticipating it to be a pastry of some sort which is what she usually did. Instead she surprised us with a traditional Belgium dessert called Pannekoeken. This is a very popular tearoom item for late afternoon or dinner dessert. It can be served in many ways from fresh fruit and whipped cream to ice cream with chocolate sauce or the original way sprinkled with a coarse natural brown sugar. The Pannekoeken is sprinkled with the sugar, folded in half and sprinkled again, and folded in quarters before wrapping it in waxed paper so that it can be held in the hand and eaten while still walking along the streets. What a perfect ending this was to a very meaningful visit.
Madeleine’s Belgian Pancakes
- Stir milk and eggs together.
- Add to flour stirring all the while.
- Add melted butter then soda and salt.
- Prepare a hot griddle or skillet with a little bit of butter.
- Pour about 1/3 cup of batter, and swirl it to form a circle (like a crepe).
- Turn when bubbles appear on the surface of the pancake.
Just out the side entrance to the convent one steps directly into an orchard of fruit trees: peaches, nectarines and pears. Most of these trees were gifts to us back when the convent was being built, and what a gift they have been each year, providing us with beautiful fruit for eating, cooking, and preserving into different forms of gifts. Right now the peaches are at their peak, gorgeous to behold, and luscious to eat.
I have been longing to see some of them turned into a dessert. I love peach pie, peach cobbler or crumble, but my heart was set on something cool, light and summery, so I set about to make this happen. Here’s what came of my efforts which were quick and easy — just as I wanted them to be.
Summer Peaches and Cream Supreme
- Press one sheet of phyllo into 9 inch pie plate. Shape and crimp
edges to form a crust pour beans into shell and bake
according to directions on wrapper until golden brown. About 10 minutes. Remove and discard beans. Let cool completely.
- Into a medium saucepan cut up 6 peaches. Add ½ cup water, ½ cup sugar, juice of half a lemon and cook until it begins to thicken into a syrupy sauce. After 20 minutes (approx.) add zest, amaretto or extract. Let cool. Add the four remaining peaches, nicely sliced.
- Soften ice cream and spread half into cool shell. Spread a layer of peaches and syrup across this. Then spread remaining ice cream over peaches. Finally swirl remaining cool whip over entire top and freeze till serving time.
- Cut into wedges, spoon remaining peaches and sauce over each serving and sprinkle with toasted coconut.
This year, we celebrated the Fourth of July in style. It was the first time in over 10 years that our award winning Spirit of America Band was able to participate in our hometown parade in Orleans, Massachusetts. It was a day marked with patriotism and pride, and one to remember all of our loved ones that have sacrificed so much for the great freedom we have today. Like most families across America, we concluded the day with fireworks and “All American” cookout topped off with these magnificent Stars and Stripes Pies.
I am reminded of a beautiful prayer that Billy Graham offered to this Nation – may we pray it together for the future of America:
“Our Father and Our God, we praise You for Your goodness to our nation, giving us blessings far beyond what we deserve. Yet we know all is not right with America. We deeply need a moral and spiritual renewal to help us meet the many problems we face. Convict us of sin. Help us to turn to You in repentance and faith. Set our feet on the path of Your righteousness and peace. We pray today for our nation’s leaders. Give them the wisdom to know what is right, and the courage to do it. You have said, “Blessed is the nation whose God is the Lord.” May this be a new era for America, as we humble ourselves and acknowledge You alone as our Savior and Lord. This we pray in Your holy name, Amen. “
All American "Stars and Stripes" Pie
To Prepare Crust:
- 1. Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.
- 2. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.
- 3. Dump out on a floured board and roll into a ball. Divide the dough in half. Wrap in plastic wrap and refrigerate for 30 minutes.
Assembling the Pie:
- 4. Roll out both pie crusts. Press one into the bottom of the pie pan – leaving an overhang for your crust (you will finish this off at the end). Reserve the second pie crust (keep covered w/ a sheet of plastic)
- 5. Fold aluminum foil strip into 90 degree angle wedge to fill 1/4 of the pie and place in pie shell
- 6. Fill the 1/4 area with the uncooked blueberry filling
- 7. Fill the rest of pie with strawberry rhubarb filling
- 8. Remove foil
- 9. Dot fruit filling with about 6-8 small chunks of butter (about ½ Tbsp each)
- 10. Using the reserved pie crust, take a pizza cutter and a ruler and cut three full length 1" stripes and two half length 1" stripes out of your dough. Use the remaining dough to cut your stars (we used a sharp knife or you can use a cookie cutter). Place the stars and stripes on top of the fruit, as seen in the picture, being sure to press the ends of the stripes into the bottom crust.
- 11. With your fingers, pinch crust to create a nice ruffled edge.
- 12. Brush the entire crust with egg wash and a sprinkling of sugar
- 13. Bake at 325 for about an hour and 15 min. or until crust is golden and fruit is bubbling
- Cool slightly and enjoy with a big scoop of vanilla ice cream!