Since St. Lucia’s Day (or St. Lucy’s Day) is just around the corner on December 13th, we thought we’d share this special Swedish bread with you – fantastic for the Holidays. The celebration of the day comes from stories that were told by Monks who first brought Christianity to Sweden. “St Lucia was a young Christian girl who was martyred, killed for her faith, in 304. The most common story told about St Lucia is that she would secretly bring food to the persecuted Christians in Rome, who lived in hiding in the catacombs under the city. She would wear candles on her head, so she had both her hands free to carry things. Lucy means ‘light’ so this is a very appropriate name.” (see note below**)
December 13th was also the Winter Solstice, the shortest day of the year, in the old ‘Julian’ Calendar and a pagan festival of lights in Sweden was turned into St. Lucia’s Day. It is now celebrated by a girl dressing in a white dress with a red sash around her waist and a crown of candles on her head. Thus, the wreath of bread dotted with candied “berries.” If you’d like you can also add small candles to the cake as well for a more festive look.
** read more at https://www.whychristmas.com/cultures/sweden.shtml
- In a large mixer, soften the yeast in the warm water
- Heat the milk until warm. Add the oil and sugar and stir to dissolve.
- Add this mixture to the yeast mixture in the mixer
- Add salt and saffron
- Add the 3 slightly beaten eggs and mix with dough hook.
- Add the lemon zest, citron and almonds and continue mixing
- One cup at a time, add the flour and mix well after each addition. Stop adding the flour when the dough starts pulling away from the side of the bowl. Adding more flour if necessary.
- Turn the dough out onto a floured board and knead for 5 min, or until dough becomes smooth and elastic; adding flour as necessary.
- Place the dough in a greased bowl, cover, and let rise in a warm place until almost doubled in size, about 1 hr. (At this point, you can refrigerate the dough, if you want to work with it later).
- Divide the dough into six equal balls and roll into large ropes and then braid three together, making two braids.
- Pinch the two ends together and tuck under, forming two circular loaves.
- Preheat oven to 325 degrees. Line two sheet pans with baking paper, or grease, and put a braided loaf on each pan.
- Cover and let rise in a warm place, until doubled.
- Combine the remaining egg with a tablespoon of water to make an egg wash, and brush on the braids.
- Bake for about 20-25 min or until the loaf feels firm to the touch. If you would like to use a thermometer, the internal temperature should read about 190 degrees.
- While the bread is baking, prepare your frosting, mixing all ingredients until smooth and on the thicker side. Cut your cherries in half.
- Remove bread from the oven and cool slightly, then decorate, using the green cherries as leaves, and the red as berries.
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!
- Preheat oven to 375 degrees F.
- Grease muffin cups with non-stick spray and line with muffin papers
- Beat eggs, oil, orange zest and vanilla in a bowl to blend
- Combine flour, sugar, baking soda, cinnamon and salt together in a bowl
- Separately, mix carrots, zucchini, apple, raisins, coconut, and almonds together - add the egg and oil mixture
- Sift flour mixture into the vegetable mixture and mix all together by hand until well blended.
- Using an ice cream scoop, fill each muffin cup with one scoop of batter.
- Bake until center of muffin springs back to touch - about 20-25 min.
- Serve warm or at room temperature.
As cooks in Bethany Guest House, we love to spend time whenever possible, coming up with new creative recipes. We’re also finding that more and more of our guests are trying to eat healthier or have dietary restrictions. This adds to the challenge but also to the fun. Sometimes we work with inspiring gourmet type recipes– and often we find that some of the time honored meals of past years can also be very satisfying and delicious.
Today, I was preparing a light lunch for one of our guests who is a vegetarian. After a little hunting around for something new and different– I thought — ”Wait! What about a Mushroom and Spinach Quiche?” It was a big hit!
Vegetarian Spinach and Mushroom Quiche
- Cut the Crisco into the flour mixture until it is small and crumbly.
- Sprinkle the water in, lightly tossing / mixing it into the flour mixture. Toss in enough water, just until the mixture starts to hold together—no more water than what is necessary.
- Take 1/3 of the mixture, form into a ball, and gently roll out, lining a 6” pyrex pie plate (or the entire mixture for a 9” pie plate)
- Lightly sauté onion until soft, then brown the sliced mushrooms. Set aside.
- Whisk the eggs with cream, salt and seasonings. Add the grated cheese, mushrooms and spinach. Gently mix, pour into pie shell and lay tomato slice on top.
- Bake at 350 for about 40 minutes; when checking for doneness, it should be firm when jiggled a little and a dinner knife should come clean when tested.
Nothing delights the Sisters more than warm, gooey sticky buns straight out of the oven on a Sunday morning. This year, we had the wonderful opportunity to offer baked goods to our community for Easter morning. We spent a good part of the weekend preparing over 50 pans of sticky buns. This year, I came up with a new recipe that we all decided was probably the very best sticky buns we have ever eaten. The comments back to us confirmed this was true. Even though I’d like to keep this recipe a secret, I thought we’d share it with you.
You won’t regret surprising your loved ones with these wonderfully fluffy and sinfully delicious breakfast treats! They are wonderful to eat year ’round!
The World's Best Sticky Buns
For the Dough:
- Dissolve yeast in very warm water and let sit for 5 mins
- Add ingredients in order listed above.
- Add flour (dough will be slightly sticky, but should pull away from side of bowl).
- Mix together the yeast dough, cover and let rise, until doubled in size in a warm, draft free place (approx.1 - 1 1/2 hrs) or overnight, covered, in the refrigerator)
- For the filling: Mix together melted butter, brown sugar, honey and cinnamon. Divide in half, setting aside half the caramel for the filling.
- Using three 9-inch cake pans that have been sprayed with Pam, equally divide the rest of the caramel topping over the bottom of the pans. Scatter the pecans or walnuts over the caramel mixture and set aside.
- Dust your work surface with flour. Divide the dough in thirds. Roll out the dough to a ⅛ -inch thick rectangle (around 20 inches long). As you roll out the dough, make sure there is enough flour to prevent it from sticking to the work surface
- Divide the remaining caramel mixture into thirds and evenly spread it over the rolled out dough leaving 1 inch around the edge of the dough without the filling.
- Starting with the long side, roll the dough into a log. Roll it over until the seam is underneath. Pinch the seam together with your fingers
- Using a sharp knife, cut the log into 1 ½ -2 inch rolls.. Arrange the rolls over the nuts in the prepared pan, so that the swirled cut edge is facing upward.
- Repeat with the rest of the dough and filling.
- Cover the tin with plastic wrap and allow to rest for 1 hour. During this time they will rise up to meet the tin and becoming bubbly.
- Once proofed, place the rolls on a baking sheet covered with parchment, in case the caramel bubbles over.
- Preheat the oven to 350 F and bake for roughly 35- 40 minutes, or until golden brown and firm in the center.
- While still hot, run a thin spatula around the outer edge of the pan to release the caramel rolls, and invert immediately onto a serving dish. Enjoy warm!