This year, we celebrated the Fourth of July in style. It was the first time in over 10 years that our award winning Spirit of America Band was able to participate in our hometown parade in Orleans, Massachusetts. It was a day marked with patriotism and pride, and one to remember all of our loved ones that have sacrificed so much for the great freedom we have today. Like most families across America, we concluded the day with fireworks and “All American” cookout topped off with these magnificent Stars and Stripes Pies.
I am reminded of a beautiful prayer that Billy Graham offered to this Nation – may we pray it together for the future of America:
“Our Father and Our God, we praise You for Your goodness to our nation, giving us blessings far beyond what we deserve. Yet we know all is not right with America. We deeply need a moral and spiritual renewal to help us meet the many problems we face. Convict us of sin. Help us to turn to You in repentance and faith. Set our feet on the path of Your righteousness and peace. We pray today for our nation’s leaders. Give them the wisdom to know what is right, and the courage to do it. You have said, “Blessed is the nation whose God is the Lord.” May this be a new era for America, as we humble ourselves and acknowledge You alone as our Savior and Lord. This we pray in Your holy name, Amen. “
All American "Stars and Stripes" Pie
To Prepare Crust:
- 1. Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.
- 2. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.
- 3. Dump out on a floured board and roll into a ball. Divide the dough in half. Wrap in plastic wrap and refrigerate for 30 minutes.
Assembling the Pie:
- 4. Roll out both pie crusts. Press one into the bottom of the pie pan – leaving an overhang for your crust (you will finish this off at the end). Reserve the second pie crust (keep covered w/ a sheet of plastic)
- 5. Fold aluminum foil strip into 90 degree angle wedge to fill 1/4 of the pie and place in pie shell
- 6. Fill the 1/4 area with the uncooked blueberry filling
- 7. Fill the rest of pie with strawberry rhubarb filling
- 8. Remove foil
- 9. Dot fruit filling with about 6-8 small chunks of butter (about ½ Tbsp each)
- 10. Using the reserved pie crust, take a pizza cutter and a ruler and cut three full length 1" stripes and two half length 1" stripes out of your dough. Use the remaining dough to cut your stars (we used a sharp knife or you can use a cookie cutter). Place the stars and stripes on top of the fruit, as seen in the picture, being sure to press the ends of the stripes into the bottom crust.
- 11. With your fingers, pinch crust to create a nice ruffled edge.
- 12. Brush the entire crust with egg wash and a sprinkling of sugar
- 13. Bake at 325 for about an hour and 15 min. or until crust is golden and fruit is bubbling
- Cool slightly and enjoy with a big scoop of vanilla ice cream!
More and more, we are getting requests from guests for gluten-free and dairy-free diets. Finding recipes that are healthy and tasty all at the same time can be challenging! The reason I love this soup is, you can actually taste the zucchini! So many times zucchini soups are masqueraded in sour cream, cream cheese and dill and you absolutely loose the flavor of the vegetable itself.
Delightful if chilled overnight and served ice cold on a hot summer day, or conversely, ladled out piping hot on a steely winter night. Easy to prepare, vegan (if you swap out the butter), and delicious, you might want to add this to your weekly lunch menu!
- In a large saucepan, melt the butter and the olive oil. Add the onion and garlic, season with salt and pepper and cook over moderately low heat, stirring frequently, until softened, 7 to 8 minutes.
- Add the zucchini and cook, stirring frequently, until softened, about 10 minutes. Add the stock and 1 1/2 cups of water and bring to a simmer; cook until the zucchini is very soft, about 10 minutes.
- Cool slightly. Working in 2 batches, puree the soup in a blender until it's silky-smooth. Return the soup to the saucepan and season with salt and pepper. Serve it either hot or chilled, garnished with julienned zucchini.
- The soup can be made ahead and refrigerated overnight.
- **Recipe adapted from Food & Wine.
I have always found bread baking to be an intensely spiritual and creative act. You mix, you knead, you wait. It is prayer.
In our Convent during Lent, we always make an effort to serve a traditional Lenten meal, most often with candlelight and readings. A simple sampling of hard boiled eggs, cheese, some dried fruits, and nuts, is always accompanied by a smorgasbord of beautiful homemade breads. Tonight is no exception. With 65 Sisters in our Convent, we start early with our bread baking and continue through the day.
I am partial to this recipe, one that my grandmother passed on to me, and I am blessed to pass it on to you. It is wonderful sliced and toasted with a big smear of butter and jam. Don’t be daunted by making bread—there is really no fear to be had here! Bake and break bread with your family this Lent and see what God can do.
Convent English Muffin Bread
- Lightly grease two 8” loaf pans with Crisco and sprinkle the cornmeal over the bottom of the pans. Set aside
- Preheat oven to 400 degrees
- Sprinkle your yeast over the very warm water, mix with a fork and leave for about 5 min. until bubbles form and your yeast is “active”. (If your yeast doesn’t do anything at this stage, throw it out and begin again!)
- Microwave your milk until it is very warm to the touch, but not so much that you can’t stick your finger in it, about 125 degrees
- Add your warm milk to your active yeast mixture in a large bowl and sprinkle the sugar over. Mix with a wooden spoon.
- Add the flour, one cup at a time, stirring the dough as you go. After adding about 2 cups of flour, add your salt and baking soda, then add the remainder of your flour.
- The dough will look quite dry and stiff at this point, so remove the dough onto a counter and knead the rest of the flour into the dough until it is a smooth dough.
- Divide the dough in half, form two oblong loaves and press these into the prepared pans.
- Put the dough in a warm place to rise, covered with a tea towel, for about 45 min. The dough should be doubled in size.
- Bake in a 400 degree oven until golden brown and cooked through, about 25 min.
- Remove from the pans immediately onto a cooling rack and let cool.