I was recently introduced to this classic southern cake through one of my friends from the Deep South. I was intrigued by the name as my mom keeps a dish of grape jelly on her porch to attract hummingbirds and has regular visitors. The Hummingbird Cake is a very unusual one; it’s made with oil rather than butter, and contains more fruit than flour. The mix doesn’t need beating, is wonderful with a cream cheese frosting, and is flavored with interesting spices and pecans. Contrary to the name, there are no birds in this particular recipe! The giveaway to the Hummingbird Cake’s birthplace, however, is in the key ingredients – bananas and pineapple. It’s thought to have been invented in Jamaica, probably in the late ‘60s, and introduced to society through Southern Living magazine by a Mrs. L.H. Wiggin in 1978.
Since it’s a dessert made for ladies, we thought it would be a crowd pleasing addition to our weekly Harborside Teas. We always offer two choices of dessert, and it was fun to have a whole new recipe and an unusual one at that. It was so popular that we thought it warranted giving away the recipe. A thin slice will do you – this cake is rich! And oh, so good…
Preheat oven to 350º F. Prepare three 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
Whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon in a large bowl. Set aside.
Cream together the eggs, oil, vanilla extract, pineapple, mashed bananas, and finely chopped pecans in another large bowl.
Stir the egg mixture into the flour mixture until just combined. Evenly divide the batter between the three prepared pans and bake for about 20 to 25 minutes, or until a toothpick or skewer inserted in the center of the cake comes out clean.
Remove from the oven and allow to cool for about 10 minutes. Turn cakes onto a wire rack and allow to cool completely before frosting with cream cheese frosting.
Cream Cheese Frosting
Cream the cream cheese with an electric mixer.
Add in butter and cream together with cream cheese until light and fluffy.
Add confectioners’ sugar, ½ cup at a time. After each cup has been incorporated, turn the mixer onto the highest speed setting and for about 10 seconds to lighten the frosting.
Add in vanilla and cream until well-blended, light and fluffy.
Over the years, both the Sisters and Brothers have developed and sold granola at Priory Books & Gifts and through Paraclete Press. We are both proud of our two very different recipes. The Brothers’ granola is chock full of dried fruits and nuts and flavored with maple to add just that little New England touch. The Sisters’ granola is very simple and sweetened with honey and cinnamon. We like to think of ours as the healthier option! We’ve been running a little secret competition on the side to see whose granola is more popular, and we respectfully concede to the Brothers, who have won — hands down!
Even though I’m not at liberty to give away our secret recipes, I have adapted my own that is what I call a “blend of the best” – a combo of the two. Sprinkled over our homemade yogurt and garnished with fresh fruit, this has become one of our signature breakfast menus at Bethany. A terrific way to start your day!
Good Friday marks the second day of the Triduum (from the Latin for ‘three days’), the day on which we commemorate the Lord’s crucifixion and death. The Good Friday liturgies at our monastery (and many others around the world) mark our observance of Christ’s final hours, picking up from Maundy Thursday Eucharist, and continuing through the Holy Saturday Vigil, the Great Vigil of Easter, and carrying us all the way to Easter morning.
In keeping with the solemnity of the day, we remember Christ’s death by bringing to the liturgy of the hours the full range of spiritual depth and beauty found in the ancient texts; we participate in the veneration of the cross, and chant Gospel Passion Narrative. It is a special and holy time, filled with moments of silence, listening, reflection and conviction, as well as a time of joy-filled anticipation.
This day of the Cross marks us with God’s presence, and He marks us for his own.
Dissolve the yeast by sprinkling it over the very warm water and add a pinch of sugar to activate.
Heat milk in a medium saucepan over low heat until about 100 degrees F. (but no more than 110 degrees)
In a mixer, fitted with a dough hook, add the warmed milk to the yeast mixture.
Plump the raisins (or currants) and citron in the microwave with a little orange juice; cool and set aside
To the yeast & milk mixture add the remaining sugar, melted butter, egg yolk and extract.
Add the salt, nutmeg, cinnamon and ginger to the mixture and continue kneading.
Add the flour, 1 cup at a time, until the dough starts pulling away from the sides of the bowl.
Remove the orange juice from the raisins and citron and discard.
Add the raisins and citron to the dough and mix well. The dough should be slightly sticky and not dry.
Knead until soft and elastic, about 8 min. Shape into a ball.
Brush the inside of a large bowl with butter. Put dough in the bowl and turn to coat. Cover with plastic wrap and let rise at room temperature until doubled in size, about 1 hr. 30 min. **
To form the rolls: Pam a 9x13” pyrex pan. Turn the dought out of the bowl and roll into a log. With a dough cutter or sharp knife, divide the dough into 12 equal portions. Roll each of these pieces into a round bun shape, tucking the edges under.
Place them seam side down in the prepared pan, leaving a little space between each roll. Cover the pan with plastic wrap and let rise in a warm place until the rolls are doubled in size, about 45 min. or longer.
Meanwhile, preheat your oven to 350 degrees F. and prepare your egg wash.
Prepare glaze: In a mixer, combine powdered sugar, milk and vanilla or almond extract and oil until smooth (the oil will give it a high gloss). The icing should be quite thick. If too runny, add more powdered sugar. Transfer icing to a pastry bag or a ziplock bag with a corner snipped off.
Remove the plastic wrap from the top of the rolls and brush the buns with egg wash. Bake rolls until golden brown and puffy, about 25 min. (an instant read thermometer inserted into the roll should read 190 degrees F.)
Ice buns with a thick cross shape on the top of the warm buns and serve.
** Please note: This dough might take a long time to rise, but be patient...it is worth the wait because they will come out nice and light!
Tis the season of the Great Pumpkin! Beginning with Halloween when he takes center stage and captures everyone’s attention right on through to Thanksgiving when he’s sure to appear in and around the traditional holiday dinner and anytime in between. This “jolly good fellow” can make an unexpected appearance in any number of interesting and enticing ways, not the least of which is in this luscious ginger pumpkin custard.
When this happens he will once again have succeeded in stealing the show, by enhancing a dinner or lovely dessert buffet.
Milder in flavor and less dense than the traditional pumpkin pie this dessert will surprise and please the eater with its unexpected addition of candied ginger – lifting it out of the ordinary into the extraordinary!
Heat oven to 350 degrees F. Whisk eggs in large bowl. Stir in pumpkin, pumpkin pie spice and fresh ginger until blended. Whisk in sweetened condensed milk, milk, vanilla and salt until blended.
Pour into 6 (6-ounce) custard cups. Place custard cups in a 13 x 9-inch baking dish. Place dish on oven rack in center of oven. Pour boiling water into pan around custard cups to a depth of 1 1/4 inches.
Bake 35 minutes or until centers are almost set. Remove custard cups from baking dish and cool on wire rack. Serve warm or cold. Top with whipped cream and sprinkle with cinnamon and candied ginger just before serving.
Apple Fritters… crunchy, sweet, and melt-in-your-mouth on the outside, cinnamon-y dough with apple chunks on the inside. I can’t think of a better use for our apple drops that we are collecting in the early hours of the morning. A delightful early morning treat to pair with a steaming cup of coffee on a crisp fall morning.
Pour oil into a cast iron or other heavy duty skillet so that it is approximately 1 ½” deep. Heat oil on medium high. Oil is ready when dough floats to top. (don’t let it get too hot or the fritters will burn!)—do a little tester with the dough to be sure the oil is hot enough.
Prepare the glaze by stirring the milk (or half and half) and sifted powdered sugar together in a small bowl—you want it to be a fairly thick glaze.
Prepare the fritter by combining the flour, sugar, salt, baking powder and cinnamon. Stir in milk, vanilla and egg until just combined (add enough milk to make a thick batter).
Fold in apple chunks
Carefully add dough to the oil in heaping tablespoons. Cook until golden brown, about 2 minutes, then flip. Cook another 1-2 minutes, until both sides are browned.
Transfer briefly to paper towels to absorb excess oil, then transfer to cooling rack.
Drizzle glaze over the apple fritters while they are still warm. Wait approximately 3 minutes for glaze to harden, then flip fritters and drizzle glaze over the other side.
Best served warm. Enjoy!
“No matter what their age from the youngest to the oldest” everyone
in the Community of Jesus gathers together for Saturday morning beehive,
a time to busily work on everything that needs doing in the community that week.
Each is assigned a job he or she is capable of doing.
Last Saturday while I was in the convent yard I heard excited shouts and
squeals of fun and laughter coming from the apple orchard. Although we
still have not reached peak apple season we have an abundance of
drops each day and we never waste any of them. That day the nursery school
kids were having a contest to see who could gather the most.
The two sisters responsible for child care had cleverly come up with a way
for them to be useful while at the same time learn a lesson in good stewardship
of God’s gifts to us.
Their mission accomplished, the little wagon full of drops were drawn to
the convent kitchen where they were magically transformed into a
favorite old fashioned dessert that everyone without exception enjoyed
at the coffee hour break…..that is EVERYONE no matter what their age
from the youngest to the oldest!
Pre-heat oven to 375 degrees Fahrenheit. Butter a shallow 8” x 8” baking dish.
Place half the bread cubes in the prepared baking dish. Mix the remaining cubes with 2 tablespoons of melted butter and set aside.
Stir together the apples, sugar, cinnamon, nutmeg, water, orange juice, orange rind and the remaining 5 tablespoons of butter. Mix until sugar is dissolved. Pour over the bread cubes in the dish and then top with the reserved bread cubes.
Bake in the pre-heated oven for 45 minutes covered with foil at 400 degrees Fahrenheit then uncovered 10 minutes or so until golden brown. Serve warm or cold.