Doughnut Muffins

There are lots of aspects to chimney repair—including snack provision!

We are so fortunate to have creative, able-bodied Brothers who can handle challenging construction and repair projects!  The chimney in our Guest House has shown signs of disintegration—not surprising with years of winter and summer storms.  And with COVID-19 lockdown, with no guests or retreats—a very unusual time for us—what better time for chimney repair!  As we watched out the window, scaffolding going up, platforms, bins to receive old bricks, cement mixing, with dogs roaming around looking on, it was a given that we would supply snacks.  This Doughnut Muffin recipe was an experiment, and the idea of dipping the hot muffins in melted butter and then rolling in cinnamon sugar was very appealing to me, and by the looks of the empty plate, it was to everyone else as well!

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Doughnut Muffins
SERVINGS
12
CHANGE SERVING SIZE
COOK TIME
30minutes
PREP TIME
30minutes
READY IN
1hour

Ingredients

Instructions

Instructions
  1. Set oven at 350 degrees
  2. In an electric mixing bowl, cream butter and sugar; blend in eggs, one at a time.
  3. Sift together flour, baking powder, baking soda, salt and nutmeg.
  4. Mix together alternately wet and dry ingredients until well combined, but without over mixing.
  5. Grease and flour standard size muffin tin.
  6. Scoop enough batter (about ½ cup or # 16 ice-cream scoop) to reach rim of cup
  7. Bake until firm, about 30”
To Finish
  1. Combine sugar and cinnamon
  2. When the muffins are cool enough to handle, dip them in melted butter and then roll them in cinnamon sugar

Recipe adapted from Fine Cooking - See the original recipe at finecooking.com

The Beauty of Spring – Carrot Cake Whoopie Pies

What encouragement from God as we move through these challenging days! Hope coming up against fear; love and care for one another, binding us together. And often, this can take place in the simplest of ways. Sometimes a group of our Sisters prepares a surprise treat in the middle of a hard day. The sharing of time, generosity, and love in the form of delicious food reminds us of this essential truth: God is Victor over all—He is with us in all circumstances!

Here’s a delicious and fun treat for your family.

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The Beauty of Spring - Carrot Cake Whoopie Pies
SERVINGS
12whoopie pies
CHANGE SERVING SIZE
whoopie pies
COOK TIME
10minutes
PREP TIME
40minutes
READY IN
50minutes

Ingredients

Instructions

Pie Instructions
  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper
  2. Whisk flour and dry ingredients together and set aside.
  3. In an electric mixer, with the paddle attachment, beat butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla.
  4. Gradually add dry ingredients until just combined; fold in grated carrots.
  5. Using a tablespoon, scoop out 12 generous “balls” onto a baking sheet. With dampened fingers dipped in brown sugar, gently flatten,
Frosting Instructions
  1. Beat together butter and cream cheese until smooth
  2. Add powdered sugar and beat until creamy and lump-free
  3. Add vanilla, coconut and coconut flavoring and salt
  4. When the cookies have cooled, match up sizes and fill with frosting!

Ethiopian Honey Bread

While they were eating, Jesus took a loaf of bread, and after blessing it he broke it, gave it to the disciples, and said, “Take, eat; this is my body.” Matthew 26:26

As we come to the end of Holy Week, many symbols and traditions come to mind: foot washing on Maundy Thursday, the meaningful services which mark Good Friday, the vigil of Holy Saturday and finally the joy of Easter Sunday. Tucked among these landmarks of Holy Week is the Last Supper that Jesus shared with his disciples–the breaking of bread.

Throughout the Bible, bread serves as a vehicle for miracles, teaching illustrations and as symbol of Jesus’ sacrifice. It is also in the act of breaking bread that revealed his identity as the risen Christ. In this spirit, I am sharing one of my most favorite bread recipes.

Join with us this Holy Week as we break bread, united as the Body of Christ around our tables and throughout the world. With prayers for a healthy and joyful Eastertide!

 

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Ethiopian Honey Bread
SERVINGS
1loaf
CHANGE SERVING SIZE
loaf
COOK TIME
1hour
PREP TIME
15minutes
READY IN
3 hrs25 minutes

Ingredients

Instructions

  1. Mix yeast with warm water and allow the yeast to activate, about 10 minutes. It will be ready when bubbles form at the top.
  2. In a saucepan, heat milk and butter while yeast is activating.
  3. Whisk the egg, honey, spices and salt together in a small bowl. When ready, add yeast, and milk and butter mixture.
  4. Gently stir 2 c of the flour into the liquid mixture. Add flour 1/2 c at a time while mixing, and keep adding 1/2 cups of flour until the dough is smooth.
  5. Knead the dough on a lightly floured counter until it is smooth and elastic.
  6. Place in a lightly oiled metal or glass bowl and cover with a clean towel and let rise in a warm place until doubled in size, about 1 hour.
  7. Punch the dough down and form into a round loaf. Place it on the baking sheet, covered with a towel in a warm place for another 45 minutes.
  8. While dough is rising a second time, preheat oven to 325 degrees.
  9. Bake for 1 hour, rotating the baking sheet halfway through.
  10. lnsert a thermometer into the middle of the bread. If it registers between 180-190 the bread is finished.
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Butternut Squash and Ginger Bisque

The change of season is such a lovely time. The air is crisp, the trees are turning brilliant shades of reds and orange, leaves are piling on the ground, and pumpkins greet us on every doorstep. Walking through our community, and seeing these sights, I am inspired to pull these all into one big pot of wonderfulness. The magic that greets you when a delicious bowl of steaming soup appears in front of you is one of community and love. 

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Butternut Squash and Ginger Bisque
SERVINGS
6
CHANGE SERVING SIZE
COOK TIME
1hour
PREP TIME
10minutes
READY IN
1 hour, 10 minutes

Ingredients

Instructions

  1. Preheat oven to 375°F. Oil baking sheet. Place squash, cut side down, on baking sheet. Bake until squash is very soft, about 50 minutes. Using a wooden spoon, remove peel from squash; discard peel.
  2. While the squash is cooking, heat oil in heavy large pot over medium-low heat. Mix in onion, brown sugar, ginger, garlic and cinnamon stick. Cover pot and cook until onion is tender, about 15 minutes, stir occasionally so that your onion does not burn but is slightly golden and caramelized.
  3. Add the cooked squash and 4 cups chicken broth. Bring to a boil, reduce heat to medium-low and cover and simmer for 10 minutes. Take out the cinnamon stick but reserve.
  4. Working in batches, purée soup in blender (or use an immersion blender.) Return soup to pot with the cinnamon stick. If desired, add heavy cream and/or half and half to thin it out to your desired consistency or add more chicken broth. Add the maple syrup to taste. If desired, include a bit of ground cinnamon to taste.
  5. Season soup with salt and pepper. Bring to simmer and ladle into bowls and serve. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.)

Hidden Blessing

I love the way God slips blessings into our lives—sometimes in the most unexpected, unusual, personal ways. Perhaps it would mean nothing to someone else, but somehow you know He did that, and He did it just for you! Decades ago, I was walking the beach after a hurricane, checking out the damage, and as I looked down I spotted what looked like a 3×5 recipe card—roughed up a bit and written in a scrawl, it read Simple Apple cake. Being not much of a cook in those days, the work “simple” jumped out and decades later I’m still using it—simple, delicious, quintessential comfort food!

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Hidden Blessing
SERVINGS
6-8servings
CHANGE SERVING SIZE
servings
COOK TIME
30mins
PREP TIME
12mins
READY IN
45mins

Ingredients

Instructions

  1. Mix all together in a bowl.
  2. Bake in a greased and floured 9” pan for 30 minutes at 350.
  3. Serve warm with a generous dollop of whipped cream!

Harvest Muffins

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!

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Harvest Muffins
SERVINGS
20muffins (approx.)
CHANGE SERVING SIZE
muffins (approx.)
COOK TIME
20-25mins
PREP TIME
15mins
READY IN
35mins

Ingredients

Instructions

  1. Preheat oven to 375 degrees F.
  2. Grease muffin cups with non-stick spray and line with muffin papers
  3. Beat eggs, oil, orange zest and vanilla in a bowl to blend
  4. Combine flour, sugar, baking soda, cinnamon and salt together in a bowl
  5. Separately, mix carrots, zucchini, apple, raisins, coconut, and almonds together - add the egg and oil mixture
  6. Sift flour mixture into the vegetable mixture and mix all together by hand until well blended.
  7. Using an ice cream scoop, fill each muffin cup with one scoop of batter.
  8. Bake until center of muffin springs back to touch - about 20-25 min.
  9. Serve warm or at room temperature.