There’s a crispness to the air, a welcome relief to the humidity and heat of our 2018 Cape Cod summer! This past Saturday, our entire community joined in a “beehive” of activity as we
tackled a daunting list of tasks and projects, left in the wake of a busy summer. Digging out attic spaces, weeding gardens, scrubbing the bell tower floor, getting the barn clean and ready to house animals for winter, and cooking meals ahead for an upcoming choir recording were some of the projects accomplished last weekend. But it was also the beginning of harvest time. We culled apples and pears and gratefully recognized what a bountiful harvest it was going to be. The Sisterhood celebrated with brunch on Sunday. And since I was “in the mood,” I whipped up some ingredient-packed muffins that had all the essence of Fall – complete with cinnamon!
- Preheat oven to 375 degrees F.
- Grease muffin cups with non-stick spray and line with muffin papers
- Beat eggs, oil, orange zest and vanilla in a bowl to blend
- Combine flour, sugar, baking soda, cinnamon and salt together in a bowl
- Separately, mix carrots, zucchini, apple, raisins, coconut, and almonds together - add the egg and oil mixture
- Sift flour mixture into the vegetable mixture and mix all together by hand until well blended.
- Using an ice cream scoop, fill each muffin cup with one scoop of batter.
- Bake until center of muffin springs back to touch - about 20-25 min.
- Serve warm or at room temperature.
Lent inspires most of us to not only pause and reflect on our spiritual life but also time to choose a simpler and healthier lifestyle – away from the sugars and fats that infiltrate our daily life. Our Convent has been scaling back this lent and doing just this. It has made us more grateful for what we have and savor the more special moments.
One of our Sisters, who spent some time in Germany, is a big fan of homemade Muesli. I got inspired to take this idea into a bread. Since one of our most visited recipes is a gluten free oat bread, I thought readers might enjoy this hearty and beautiful muesli bread which is also gluten free! Packed with fiber, dried fruits and nuts, it’s so hearty that one slice will easily take care of your morning hunger pangs. If you are on a low fat, low sugar diet, this is the recipe for you. Blessed Lent!
Fruit and Nut Muesli Bread
- Preheat the oven to 350°F. Grease a 7-by-3-inch loaf pan with pam and dust with almond flour or lined with baking paper.
- In a large bowl, mix the almond butter and agave nectar with a handheld mixer until smooth, then blend in the eggs. In a medium bowl, combine the almond flour, arrowroot powder, salt, baking soda, and flax meal. Blend the almond flour mixture into the wet ingredients until thoroughly combined. Fold in the apricots, cranberries, pistachios, hazelnuts, sesame seeds, and sunflower seeds. Pour the batter into the loaf pan.
- Bake for 50 to 60 minutes on the bottom rack of the oven, until a knife inserted into the center of the loaf comes out clean. Let the bread cool in the pan for 1 hour, then serve.
This is a guest blog from one of our Swedish Sisters
This year, it was possible to make these Swedish pepparkakor cookies a little earlier than usual. It makes me happy, and helps me remember for a moment where I came from, and that God is in charge of all the little things in our lives. It is my great-grandmother’s recipe from Tidaholm, Sweden. I don’t know why it is that cookies have become a tradition around the season of Christmas in particular, except for the fact of celebrating the most important birthday of all!! But these little cookies, for me, have always been a part of that celebration, with their trinity of spices that scent the kitchen when baked . . cinnamon, cloves and ginger. Not to mention, the smiles that come to people’s faces every single time!
- Mix in order given and roll out very thin. You will need more flour as you roll them. Use a pastry cloth and a covered rolling pin.
- Cut into shapes, sprinkle with toppings if desired, and bake at 350 degrees for 4 min (time varies with thickness of dough). Makes up to 12 doz. cookies.
Wishing you a blessed New Year from our home to yours!
The Gourmet Nuns
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.