Lime-Macaroon Bars

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Lime-Macaroon Bars
Is it possible that summer could have come and gone so fast? In thinking back at the blessings we witnessed, large and small, I’m amazed at just how much the Holy Spirit loves to come alongside in every circumstance. Summertime at the Community of Jesus is an event filled season, which generally goes hand in hand with receptions! One especially stands out, looking back from a cook’s point of view: an organ concert, attended by an exceptionally large number of people. It’s always a blessing/challenge to come up with new ideas of what to serve at such an occasion—something fresh, original, visually attractive—and something really tasty. The kitchen team definitely “approved” of lime-macaroon bars, and so did our guests!
SERVINGS
24
CHANGE SERVING SIZE
COOK TIME
40minutes
PREP TIME
20minutes
READY IN
1hour

Ingredients

Instructions

  1. Set oven to 350. Using a 9x13 baking pan, spray lightly with baking spray; you may also prefer to line pan with foil, spraying it lightly.
  2. Zest and juice the limes; set aside
  3. For crust, with an electric mixer, beat butter for a few seconds, then add sugar and beat until light and fluffy. Add eggs, vanilla, lime juice, and zest, mixing until combined.
  4. Blend in flour, baking powder, and salt. Spread batter evenly in the prepared pan. Bake about 15 minutes or until set and dry. Remove from oven.
  5. Meanwhile, in a large bowl combine the egg white, coconut, and condensed milk. Spoon coconut mixture evenly over hot crust. Bake about 20 minutes more or until topping is golden brown. Cool on a wire rack and cut into bars!

Coconut Any Way You Slice It!

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Coconut Any Way You Slice It!
With daffodils and crocuses springing up everywhere, what could be more appealing on these beautiful April days, than a coconut cream pie—and prepped in a surprisingly simple way!
SERVINGS
8-10
CHANGE SERVING SIZE
COOK TIME
10mins
PREP TIME
45mins
READY IN
1hour

Ingredients

Instructions

Pie Crust
  1. Preheat oven to 375 degrees
  2. Combine salt and flour; cut in shortening with 2 knives or pastry cutter, until pea-size pieces.
  3. Add water a little at a time, using a fork toss lightly and mix until it holds together. Don’t over mix!
  4. Shape dough into a flat disk, gently roll out and place in a pie plate, crimping until the edge firmly grips the top of the dish.
  5. Brush lightly with the egg mixture to make if flakey and crisp; with a fork poke holes
  6. Bake for about 8-10 minutes, or until golden
Pie Filling
  1. While crust is in the oven, make pudding following the directions on the box, adding salt, coconut flavoring; chill in the refrigerator until firm, about 20 minutes
  2. In a small pan, toast 1/4 cup of coconut in the oven for 3-4 minutes until light brown
  3. Fold a generous spatula full of cool whip into pudding, adding 1/4 cup of coconut
  4. Spoon into cooled pie crust, top with more cool whip (or whipped cream) and sprinkle toasted coconut on top

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.

Buttery Crusted Orange Rhubarb Betty

The view from this convent window encompasses the convent orchard, the cutting garden and some of the Community vineyards.

At the end of each row of grapevines stands a robust clump of rhubarb which has just reached its peak… a rich and beautiful sight to behold! Sisters were out picking it this morning and now it is being prepared for the Oblate retreat dinner dessert.

When our “Oblate family” members return for retreats we always try to “welcome them home” with their favorite foods. This golden buttery crusted dessert has been one of their favorites for years, and since their spring retreat is always at this same time each year when rhubarb is at its prime they always look forward to having it.

The vibrant combination of rhubarb, fresh oranges and coconut produces one of those desserts that keeps tempting the eater to have just a little bit more. This is a mouthwatering flavor that makes no apology for being old fashioned – because it’s old fashioned goodness at its very best!

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Buttery Crusted Orange Rhubarb Betty
SERVINGS
12
CHANGE SERVING SIZE
COOK TIME
35-40minutes
PREP TIME
20-30minutes
READY IN
55-70minutes

Ingredients

Instructions

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Combine sugar, flour, salt and ½ teaspoon orange peel.
  3. Stir in fruits.
  4. Add 3 cups bread cubes and ¼ cup butter.
  5. Mix together and put into a 9 inch x 13 inch baking dish.
  6. Mix the remaining ½ teaspoon orange peel, 1 cup bread cubes, the remaining ¼ cup butter and coconut.
  7. Sprinkle on top.
  8. Bake for 35 to 40 minutes or until tender.
  9. This recipe may be frozen for use later.

Fresh Orange Rhubarb Betty

I love to be surprised by another new artistically crafted dessert that is original and breathtakingly beautiful.  Some are so absolutely stunning and unusual that they really amount to works of art and one almost hates to destroy their beauty by eating them.

However I am equally as thrilled when someone digs into the old worn recipe box and comes up with an old-time favorite that is not necessarily glamorous or stellar in its presentation, but rather heartwarming in the way it satisfies one’s palette and leaves the eater feeling “cozy” and comforted.

That is why I was so pleased to learn that one of my oldest and most favorite dessert recipes was being revived and used for this coming week’s activity. It is a perfect accompaniment for the meal that is not elegant as much as wholesome and hearty. I know that the men are going to enjoy it as you will when you try it, and what a perfect time to make it while the rhubarb patch is at it’s peak.

 Fresh Orange Rhubarb Betty

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Fresh Orange Rhubarb Betty
SERVINGS
12servings
CHANGE SERVING SIZE
servings
COOK TIME
35-40mins.
PREP TIME
READY IN

Ingredients

Instructions

  1. Preheat oven to 375 degrees F.
  2. Combine sugar, flour, salt and ½ teaspoon orange peel.
  3. Stir in fruits.
  4. Add the 3 cups bread cubes and ¼ cup butter.
  5. Mix together and put into a 9 x 13-inch baking dish.
  6. Mix the remaining ½ teaspoon orange peel, the 1 cup bread cubes, the remaining ¼ cup butter and the coconut and sprinkle on top.
  7. Bake for 35 to 40 minutes or until tender.
  8. This recipe may be frozen for use later.