Summer Double Berry Cobbler

In the coming months, you will from time to time be treated to new recipes from “guest bloggers”. These are old and new friends — dedicated chefs and passionate voices who share our love of cooking. Our lives are enlarged as we welcome them and listen to their unique voices, share in their story and try our hand at their creativity. This week’s recipe is from a dear friend, Donna-Marie Cooper O’Boyle, a wife, mother, grandmother and EWTN TV host. She is an award-winning author of more than two dozen books, including Feeding Your Family’s Soul: Dinner Table Spirituality. She is the founder of the “Feeding the Body and Soul Movement.” More at DonnaCooperOBoyle.com.

From Donna-Marie “Ahh, summertime! A time of well-deserved rest comes with a welcome change of scenery and in-season fruits. While making our plans, let’s not forget about our prayer lives. A change in schedule and eagerness to “get away from it all” might cause us to lose touch with our spiritual needs. We mustn’t let our prayer life go on vacation.


So that family prayer continues to happen throughout summertime, we have to carve out time for it. Many inconveniences pop up in the heart of the family, and God knows we can’t drop to our knees to pray while taking care of pressing family needs. He also knows we are a work in progress, too. When our planned prayer time gets sabotaged or rearranged, we should try again to make it work. If we have done our best, He will surely reward us for persevering, and for training our children and grandchildren to develop committed relationships with Him.

Don’t miss family time in the kitchen, too. Why not make my Summer Double Berry Cobbler together? Make an extra pan and gift it to someone who might need a lift. God bless you! ”

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Summer Double Berry Cobbler
SERVINGS
4servings
CHANGE SERVING SIZE
servings
COOK TIME
30 mins
PREP TIME
20mins
READY IN
50 mins

Ingredients

Instructions

  1. Preheat oven to 350 degrees F.
  2. Wash berries (if using frozen berries, no need to wash! and mix with sugar (or honey), lemon zest, lemon juice, salt, cornstarch, vanilla and cinnamon (if using). Place in a buttered pie dish or 4 quart baking dish.
  3. Next, make biscuit dough topping. Whisk together flour, 3 Tbsp. sugar (or honey), baking powder and salt in medium bowl.
  4. Cut the butter into the flour mixture. Make a well in the center and stir in the milk (or yogurt) and beaten egg.
  5. Mix just until combined. Drop by spoonfuls on top of the berries. Bake for 30 min. or until well browned and berry mixture is bubbling and dough is cooked.

Amazingly delicious when served warm with whipped cream, vanilla ice cream or even a spoonful of greek yogurt. Enjoy!

Thank you, Donna Marie, for such a delightful summer recipe!
The Gourmet Nuns

Luscious Lime Tart

Above the sounds of car doors opening and closing, luggage being loaded, and 30 women exchanging “goodbyes and well wishes,” comments regarding their retreat could be overheard. They were all very positive, especially those regarding their meals. Many of these women love to cook, and are very attentive to—and appreciative of—what they are served.

From what I overheard, their final dessert was the ultimate perfection, and had made quite an impact, sending them off on a high, happy note. As I thought on all of this someone quietly appeared offering me a luscious looking lime creation garnished with a fresh mint leaf and whipped cream on a crystal clear glass dessert plate. Suddenly I was reminded of a favorite verse of scripture in the Old Testament where God in referring to prayer says: “Before they call, I will answer.”

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Luscious Lime Tart
SERVINGS
8servings
CHANGE SERVING SIZE
servings
COOK TIME
8mins
PREP TIME
40mins
READY IN
3hrs

Ingredients

Instructions

Crust:
  1. Preheat oven to 350° Fahrenheit.
  2. Add graham cracker crumbs and sugar to the bowl of a food processor and pulse until blended. Transfer to a medium bowl and add coconut flakes and melted butter. Toss to combine completely. Pour the crumbs into an 8-inch tart pan with removable bottom. Press the crumbs into the bottom and sides of the pan. Bake for 8-10 minutes or until browned. Set aside to cool completely.
Filling:
  1. In a large bowl, combine the sweetened condensed milk and lime juice. Stir until thick and well incorporated. Set aside.
  2. Place the gelatin in a small bowl and cover with water. Let stand two minutes to bloom. Microwave in 10-second bursts until gelatin is dissolved. Cool the gelatin to near room temperature, but do not let it set—very important.
  3. Add the whipping cream to the bowl of a stand mixer. (If you don't have a stand mixer use a large mixing bowl and a handheld mixer.) Whip the cream for one minute on a medium speed. Slowly add the sugar to the cream. Turn off the mixer and check to see that the gelatin has cooled, but not set. Add the gelatin and continue to whip until stiff peaks form. Separately reserve about 1 to 1 1/2 cups of whipped topping for garnish.
  4. Spoon about 1/2 cup of whipped cream into the key lime filling and lightly stir to combine. Add the rest of the whipped cream and fold completely into the mixture, careful not to deflate the cream too much.
  5. Pour the filling into the cooled pie crust and smooth over with a spatula.
Topping:
  1. Garnish with whipped cream and thinly sliced lime as desired. Refrigerate for at least two hours for a cloud like dessert. For a frozen tart, freeze at least two hours.
  2. To serve, remove the tart from the freezer and let it sit out on the counter for 10-15 minutes to soften a little before slicing it.

Luscious Lemon Rolls

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!

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Luscious Lemon Rolls
SERVINGS
18-24rolls
CHANGE SERVING SIZE
rolls
COOK TIME
25mins
PREP TIME
2hrs
READY IN
2 1/2hrs

Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Meanwhile, make the filling. In a Cuisinart, grind together the sugar and candied lemon rind. Set aside w/ the softened butter.
  5. 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.
To assemble:
  1. 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.
  2. Roll up jelly roll style, pinching the seam closed, and cut into 1" slices. Place rolls in generously buttered 8" round cake pans.
  3. Let rolls rise until doubled in size.
  4. Bake at 325 degrees for 20 min or until lightly browned and the center is cooked.
  5. Frost while still warm and eat immediately for the yummiest results!

French Onion Soup

Recently a friend drove me to a medical appointment. As we left to return home she asked, “How about lunch?” This had not been in the plans but it was lunchtime and a nice suggestion so I said, “Sure.” The next question was what did we feel like having: a burger, a taco, pizza, Chinese? None of them moved either of us, so I offered another idea, “Further on there is a nice little French bakery that serves lunch, if you wouldn’t mind driving an extra bit.”

Within minutes both of us were savoring the richest flavored onion soup out of individual black wrought iron pots overflowing with melted cheese and boasting a gorgeous golden crusted crouton. Almost simultaneously, we both had the same thought: Why don’t I ever make this at home? Within days she made it for her family and the convent sisters served it for two different retreats. In each case it met with overwhelmingly positive responses.

How long has it been since you served French onion soup?

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French Onion Soup
SERVINGS
6people
CHANGE SERVING SIZE
people
COOK TIME
1hour, 45 minutes
PREP TIME
20minutes
READY IN
2hours, 5 minutes

Ingredients

Instructions

  1. In a heavy-bottomed pan, slowly brown the onions and garlic in butter and sugar until the onions are golden brown, about 30 minutes.
  2. Add flour and cook, stirring for 2 or 3 minutes.
  3. Add the wine and cook for 2 or 3 minutes.
  4. Add stock or consommé and water, and simmer partially covered for 1 hour.
  5. To serve, place a small slice of French bread on top of each bowl, and cover generously with Swiss cheese and a sprinkle of Parmesan cheese, then bake covered at 325 degrees for 15 minutes, then uncover and bake another 10 minutes.

Braised Baby Bok Choy

Last week in honor of Chinese New Year, a lovely case of fresh baby bok choy — straight from Chinatown — was delivered to our Convent door, a generous gift from the parents of one of our Sisters. In the middle of winter, it’s a real treat to add fresh and tasty vegetables to our dinner. Baby Bok Choy is the tender rendition of a Chinese cabbage and a great source of beta carotene, which has been scientifically proven to act as a dietary antioxidant. Its name is derived from the Chinese name for “soup spoon” because of the shape of its leaves. Baby Bok Choy requires delicate cooking and is a wonderful accompaniment to fish, tofu, pork and poultry. We hope you enjoy this as much as we did!

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Braised Baby Bok Choy
SERVINGS
2people
CHANGE SERVING SIZE
people
COOK TIME
1​0​ - 15minutes
PREP TIME
5minutes
READY IN
1​5minutes

Ingredients

Instructions

  1. ​Slice baby bok choy in 1/2 lengthwise and place in a large bowl of cold water to soak.
  2. Using a large non-stick fry pan, melt the butter and add the smashed garlic. Move around in the pan to infuse the butter, but don't let it burn.
  3. Place the bok choy, cut side down ​in the pan and saute until golden.
  4. Add the white wine and sugar and reduce until almost all the liquid is gone.
  5. Flip the bok choy over and add the broth.
  6. 6. Continue to cook until almost all the liquid is absorbed.
  7. Serve the bok choy with the thickened broth spooned over it, and garnish with sliced green onions.

Chocolate Peanut Butter Ball Cookies

As a youngster I loved the story of the spoiled young prince who traveled far and wide in search of the best tasting food in the world. Coming upon a woodchopper in the forest who assured him he could give him that food, he agreed to spend the day working with him. At the close of the day the woodchopper handed the prince a chunk of coarse crusty bread which the tired, famished prince eagerly consumed. Beaming with satisfaction he loudly proclaimed, “At last, I have found the best food in the world!

On the morning of the 9th day of Christmas, without any effort or searching abroad for it, I found the best cookie in the world! It was a scrumptious little chocolate peanut butter creation on a little plate on my desk with an attached note signed, “from a Christmas angel”… I felt just like the spoiled young prince.

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Chocolate Peanut Butter Ball Cookies
SERVINGS
2dozen
CHANGE SERVING SIZE
dozen
COOK TIME
24minutes
PREP TIME
30minutes
READY IN
54minutes

Ingredients

Instructions

  1. Heat oven to 350 degrees Fahrenheit. In a medium bowl, beat the brownie mix, butter, cream cheese, and egg. The dough will be a little sticky.
  2. Scoop the dough onto an ungreased cookie sheet, making about 24 cookies.
  3. Smooth the edges of each to form a round cookie.
  4. In a separate bowl, mix the powdered sugar and the peanut butter until it is completely combined.
  5. Form the mixture into about 1 inch balls. Make sure you have one ball for each cookie. Set aside.
  6. Bake for the cookie dough 12 minutes, keeping an eye out to make sure the cookies doesn't overcook or undercook.
  7. As soon as the cookies come out of the oven, press a peanut butter ball lightly into the center of each cookie.
  8. The peanut butter mixture will soften slightly, but that is OK. Let the cookies cool for 5 minutes, then transfer them to a wire rack to cool completely.
  9. Melt the chocolate chips in a microwavable bowl for 45 seconds. Stir the chocolate and melt for additional 15 seconds or until the chocolate is completely melted.
  10. Spoon about 1/2 a tablespoon of melted chocolate on top of each cookie so it covers the peanut butter ball.
  11. Let the chocolate set. Store in an airtight container.