Raspberry Peach Upside-down Cake

Every year after school is out, our young community teenage girls have a 3-week “summer camp” with several of our Sisters. This year they went to New Hampshire for the event.
They were very excited and eagerly looking forward to the many activities ahead of them: lots of time out of doors, hiking, swimming, boating and gardening. I knew that nature crafts would be a part of their learning experiences, and also that there would be indoor activities such as housekeeping and of course, some cooking. I made them promise me that they would surprise me by making something new and different from any of their old standbys. They did not let me down, but kept their promise and came up with this scrumptious, raspberry peach upside down cake, inspired by a raspberry picking event that none of us knew would be happening before they went to camp. I could not have been more pleased!
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Raspberry Peach Upside-down Cake
SERVINGS
10-12people
CHANGE SERVING SIZE
people
COOK TIME
50-55minutes
PREP TIME
30 minutes
READY IN
80-85 minutes

Ingredients

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Slice peaches. Sift together flour, baking soda, baking powder and salt and set aside.
  3. Place 6 tablespoons butter in a 10-inch cast iron skillet over medium heat until melted then add brown sugar and cook until both are combined and melted, stirring occasionally with a wooden spoon. Approximately 8-10 minutes. Turn off the heat.
  4. Arrange peach slices in a circular pattern (overlapping if needed) in skillet on top of sugar. Add raspberries in areas not covered with peaches. Set aside.
  5. Cream together vanilla, 6 tablespoons butter and 1 cup sugar until creamy. Add eggs and beat until the yellow disappears. Add sour cream and blend.
  6. On low speed, add flour mixture and beat just until combined stopping to scrape the sides a few times. Pour batter onto peaches and smooth out to the edges.
  7. Bake 40-45 minutes. Remove from oven and cool on a wire rack for 10 minutes.
  8. Run a knife around the edges to release and invert onto a cake plate allowing the cake to cool another 10 minutes. Serve with fresh whipped cream.

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Convent English Muffin Bread

I have always found bread baking to be an intensely spiritual and creative act. You mix, you knead, you wait. It is prayer.

In our Convent during Lent, we always make an effort to serve a traditional Lenten meal, most often with candlelight and readings. A simple sampling of hard boiled eggs, cheese, some dried fruits, and nuts, is always accompanied by a smorgasbord of beautiful homemade breads. Tonight is no exception. With 65 Sisters in our Convent, we start early with our bread baking and continue through the day.

I am partial to this recipe, one that my grandmother passed on to me, and I am blessed to pass it on to you. It is wonderful sliced and toasted with a big smear of butter and jam. Don’t be daunted by making bread—there is really no fear to be had here! Bake and break bread with your family this Lent and see what God can do.

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Convent English Muffin Bread
SERVINGS
2loaves
CHANGE SERVING SIZE
loaves
COOK TIME
25minutes
PREP TIME
15​minutes
READY IN
2hours or less

Ingredients

Instructions

  1. Lightly grease two 8” loaf pans with Crisco and sprinkle the cornmeal over the bottom of the pans. Set aside
  2. Preheat oven to 400 degrees
  3. Sprinkle your yeast over the very warm water, mix with a fork and leave for about 5 min. until bubbles form and your yeast is “active”. (If your yeast doesn’t do anything at this stage, throw it out and begin again!)
  4. Microwave your milk until it is very warm to the touch, but not so much that you can’t stick your finger in it, about 125 degrees
  5. Add your warm milk to your active yeast mixture in a large bowl and sprinkle the sugar over. Mix with a wooden spoon.
  6. Add ​the​ flour, one cup at a time, stirring the dough as you go. After adding about 2 cups of flour, add your salt and baking soda, then add the remainder of your flour.
  7. The dough will look quite dry and stiff at this point, so remove the dough onto a counter and knead the rest of the flour into the dough until it is a smooth dough.
  8. Divide the dough in half, form two oblong loaves and press these into the prepared pans.
  9. Put the dough in a warm place to rise, covered with a tea towel, for about 45 min. The dough should be doubled in size.
  10. Bake in a 400 degree oven until golden brown and cooked through, about 25 min.
  11. Remove from the pans immediately onto a cooling rack and let cool.

Wheatless Peanut Butter Cookies

We are always grateful and encouraged by the donors who support our community and its work. They are a vital part in what we do, making it possible for us to carry on from day to day. Many of them have become loyal friends who call us for prayer for their own needs. A bond of trust has developed between us that goes beyond just their material gift giving to us.

As a token expression of our thanks to them we frequently send out tins of homemade cookies baked by the Sisters. I am always amazed at how much they appreciate this little gesture on our part and am often amused to hear reports of cookies arriving at just the right time to lift recipients’ spirits sometimes totally changing the mood or atmosphere of the entire office by their arrival.

When we include our wheatless peanut butter goodies, the people who have a gluten-free diet tell us that they are moved beyond words.These are amazingly tasty and loved by one and all (whether the eaters are gluten-free or not.) If they are not already in your cookie repertoire they should be!

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Wheatless Peanut Butter Cookies
SERVINGS
12-15
CHANGE SERVING SIZE
COOK TIME
10mins
PREP TIME
15mins
READY IN
25mins

Ingredients

Instructions

  1. Mix peanut butter and sugar together by hand until thoroughly combined. Add egg and baking soda. Form dough into balls with your hands.
  2. Dip in sugar and place on baking tray. Use fork to flatten and make crisscross pattern (or simply roll the balls with your hands, roll them in sugar and cook - makes a different look)
  3. Bake at 350 degrees Fahrenheit for 10 minutes or until light brown and puffy. Let stand for few minutes before removing from the baking sheet

Fluffy Banana Tea Bread

Twenty five years ago, our community collaborated on a cookbook called Recipes that Bear Repeating, which is still one of my favorite cookbooks. The recipes are tried and true, many of which have served our guests and retreatants over the years. One of our founders, Mother Cay, liked to remind us that Jesus loves to meet us in the little jobs that make up everyday life. “Life with Jesus,” she would say, “is in the mundane!” And we have found over and over again that He cares very much about the small things that concern us — what to have for dinner, how to celebrate our holidays, and so on through our daily life.

As we walk through Lent, we are reminded of these words, and pray that you also will meet Jesus in the kitchen, doing the laundry, cleaning the house or whatever your “mundane” might be.

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Fluffy Banana Tea Bread
from Recipes that Bear Repeating
SERVINGS
1loaf
CHANGE SERVING SIZE
loaf
COOK TIME
45mins
PREP TIME
15mins
READY IN
1hr

Ingredients

Instructions

  1. Combine flour, baking soda, and salt and set aside
  2. Cream together in a standing mixer the softened butter, sugar, eggs, and vanilla and beat for 2 min. or until light and fluffy
  3. Add banana, sour cream, nuts (optional) and cream together
  4. Slowly add flour mixture slowly, one cup at a time, until just incorporated (do not overbeat or your batter will be tough)
  5. Pour into a well-greased 9x5x3" loaf pan (glass is best) or greased muffin tins.
  6. Bake at 350 degrees for 45 min. or until a tooth pick comes out partially clean. Bake 10-15 min. for muffins.
  7. Let cool slightly, turn out of pan and enjoy!

Ginger Spice Cookies

My mother used to make the best molasses spice cookies. They were thin and somewhat crispy, buttery and spicy. Many years ago she gave me the recipe, but unfortunately I don’t remember what special place I put it in to save it! But I came across this recipe a couple of years ago. They don’t resemble my mom’s cookies, but I must say the flavor evokes those buttery crispy spicy cookies she used to make.

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Ginger Spice Cookies
SERVINGS
402-3 inch cookies
CHANGE SERVING SIZE
2-3 inch cookies
COOK TIME
13-15minutes
PREP TIME
5-10minutes
READY IN
2-3minutes

Ingredients

Instructions

  1. Preheat oven to 350.
  2. Line baking sheets with parchment.
  3. Mix together flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.
  4. Mix butter on medium-low speed until smooth, about 1 minute.
  5. Add shortening and continue to mix until creamy and lightened in color, about a minute longer.
  6. Add 2 cups of the sugar in four additions and continue to mix for another 2 minutes.
  7. Lightly beat eggs and molasses together.
  8. Add to butter mixture and mix until blended.
  9. On low speed, add dry ingredients in three additions, mixing just until combined.
  10. Place reserved cup of sugar in a bowl.
  11. Form a 2 inch ball, roll in sugar and place on cookie sheet. Repeat with remaining dough, spacing 3 inches apart.
  12. Bake cookies for 13-15 minutes, until cracked on top but still soft.
  13. Let stand 2 to 3 minutes, then transfer to cooling racks.

Apple Cranberry Bread

Today I am looking out on a winter wonderland! We are in the midst of a blizzard that has dumped an amazing amount of snow as far as the eye can see. One of those days to sit by the fire with a hot cup of tea and a slice of warm Apple cranberry bread.

We still have apples in the refrigerator from our fall harvest which are in surprisingly good shape – the one I munched on while making this bread wasn’t fresh from the tree, but still crisp and sweet. We also were given a large quantity of cranberries from a local bog, so it seemed like a good use of the two to put them together in a quick bread. We are always looking for different morning snack ideas to serve at our community work time break.  I tried a couple of different recipes and actually left the peels on the Apple’s to give the breads a little more texture. Here is one variety that I thought the most flavorful and moist.

 

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Apple Cranberry Bread
SERVINGS
1loaf
CHANGE SERVING SIZE
loaf
COOK TIME
45-55minutes
PREP TIME
READY IN
10minutes

Ingredients

Instructions

  1. Heat oven to 350 degree F. Grease bottom only of an 8 x 4 inch loaf pan
  2. In large bowl, mix 3/4 cup sugar, the oil and egg.
  3. Stir in apple, flour, baking soda, baking powder and salt. Stir in cranberries.
  4. Spoon batter into pan.
  5. In small bowl, mix 1 Tablespoon sugar and the cinnamon; sprinkle over batter.
  6. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean.
  7. Cool 10 minutes. Remove from pan and cool completely on wire rack before slicing.
Optional Glaze
  1. For glaze, combine confectioners sugar and half and half or milk, drizzle over bread.