Cape Cod Cranberry Scones with a Summery Lemon Glaze

Sunday breakfast is an opportunity to make something a bit more special in the Convent. With the start of summer and still in our quasi “stay at home” status, this Sunday was no different. These scones laced with Cape Cod flavor were the perfect accompaniment to fluffy scrambled eggs and a hot cup of coffee. You can even prepare them the night before and bake them fresh in the morning. We hope you enjoy them as much as we did.

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Cape Cod Cranberry Scones with a Summery Lemon Glaze
SERVINGS
8
CHANGE SERVING SIZE
COOK TIME
15
PREP TIME
20
READY IN
35

Ingredients

Instructions

Scones
  1. Preheat the oven to 400 degrees F
  2. Sift the flour, baking powder, sugar and salt into a large bowl, add zest of one orange. Cut in butter using a pastry blender until it resembles small peas. Stir in the craisins.
  3. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Do not overwork the dough or they will be tough.
  4. With floured hands, pat the dough into one large disk about 1" tall. Place the disk on a cookie sheet lined with parchment and with a sharp knife or bench knife, score into 8 triangles cutting almost all the way through the dough. (If not baking until the next day, cover tightly with plastic wrap and refrigerate at this point.)
  5. Whisk together the egg and 1 tablespoon of milk or heavy cream. Brush the top of the scone with the egg wash and sprinkle with 1 Tbsp. sugar. Let them rest for about 10 minutes.
  6. Bake for 20-25 minutes, until the tops are golden brown, but not deep brown and the scone is cooked through. Cool for about 10 min. while preparing the glaze.
Glaze
  1. Mix the lemon juice with the powdered sugar until dissolved in a microwave-safe bowl. Whisk in the butter and lemon zest. Microwave for 30 seconds and whisk until the glaze is smooth.
  2. Drizzle the glaze over the top of the scones. Let it set a minute before serving. Enjoy!
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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!

Easy and Delicious – Chocolate Chip Oatmeal Cookies

There is no better time than the present to spread some JOY! Thanks to our friends at King Arthur Flour, I did some baking this weekend. In our Convent, Sr. Elizabeth loves to bake chocolate chip cookies, and if you’re lucky enough to be walking through the kitchen when she’s baking, she’ll always stop and give you the one “that didn’t come out quite perfect.”

With children home from school and spouses trying to work remotely, why not take some time to make a batch of these yummy cookies and enjoy the smiles they’ll bring. Another side benefit are the wonderful smells that come into your kitchen. In these uncertain times, warm cookies fresh from the oven warm hearts as well!

(Note: If you use a digital scale to measure the ingredients, they will come out perfectly!)

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Easy and Delicious - Chocolate Chip Oatmeal Cookies
SERVINGS
50cookies
CHANGE SERVING SIZE
cookies
COOK TIME
12-13minutes
PREP TIME
12minutes
READY IN
45minutes

Ingredients

Instructions

  1. Preheat oven to 325 degrees F. Line 4 cookie sheets lined with parchment paper.
  2. Beat together the butter and sugars until smooth.
  3. Beat in the egg, egg yolk, and vanilla.
  4. Whisk together the flour, oats, baking powder, baking soda and salt, and add to the butter mixture in the bowl.
  5. Mix until everything is incorporated (no need to over mix), scraping the bottom of the bowl.
  6. Stir in the chocolate chips
  7. Using a 1" cookie scoop or ice cream scoop, drop a dozen cookies on each sheet pan in rows of 3 - spreading evenly apart.
  8. Bake at 325° for 12 to 13 minutes or until golden brown on the edges. Remove from the oven, cool on the sheet pan for another couple of minutes (they will continue baking slightly)and then carefully slide the parchment with cookies to the counter to cool. This recipe will make 50 cookies.

Magi Sugar Cookies

“O Star of wonderStar of night, Star with royal beauty bright…Guide us to thy perfect light.”  How wondrous the Star that leads the Magi to the Infant Christ!  And as we continue to celebrate this season so filled with awe and beauty, it lends itself to more creativity as we prepare treats for the many Yuletide events—(or for any festive occasion!)

 

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Magi Sugar Cookies
SERVINGS
24-36cookies
CHANGE SERVING SIZE
cookies
COOK TIME
15minutes
PREP TIME
2 hours 15minutes
READY IN
2 hours 30 minutes

Ingredients

Instructions

  1. Beat the butter and sugar in mixer bowl until light and fluffy; add egg and flavorings and beat until smooth.
  2. Reduce mixer speed to low, and after sifting flour, baking powder and salt together, add slowly until just blended.
  3. Divide dough in half, forming 2 disks, wrap in plastic wrap and refrigerate for at least an hour, until firm, or longer if need be. It will need to be pliable to be able to roll out.
  4. Using a sprinkling of flour, roll out dough to about an 1/8’ thickness. Cut out your desired shapes; place on baking sheet and bake for about 15” or until slightly golden. Let cool for a few minutes before glazing them.
  5. In a medium size bowl, mix by hand, the sifted confectioners’ sugar, milk, corn syrup, salt, and flavorings until smooth and well blended. Depending upon the colors you’re using, divide glaze into separate dishes, adding colors
  6. Holding the cookie, gently lay it on top of the glaze, so that surface is covered. Set aside for a few minutes and then decorate with colored sprinkles of your choice, before glaze sets too firmly.

MAMA’S FLUFFY MAPLE CAKE

It’s too easy to lose track of the origin of some of the many wonderful recipes that we all love–but have no idea where they came from!

One of our Sisters, known for her love for cooking and her creative culinary skills, has a great intro to one of her favorite recipes… that lives on to this day!

“My mother, who came to this country as a young girl, first obtained a job doing housework for a wealthy family on 5th Ave, N.Y.  The lady of the house had a special liking for a tall, moist, three-layered cake from a nearby bakery—with a creamy custard filling, generous swirls of maple-flavored frosting and lavishly sprinkled with finely chopped walnuts. My mother soon cultivated a taste for this culinary wonder also—and developed her own recipe for the cake by taste and instinct.”

And now, through the years, it’s been passed on to us, with modifications and adjustments, and continues to be the quintessential dessert for the right occasion.

 

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MAMA’S FLUFFY MAPLE CAKE
SERVINGS
8-10
CHANGE SERVING SIZE
COOK TIME
1hour
PREP TIME
1hour
READY IN
2hours

Ingredients

Instructions

Cake
  1. Lightly grease and flour (3) 8 inch cake pans
  2. Combine flour, baking powder and salt
  3. Cream together butter and sugar; add vanilla
  4. Beat in egg yolks and add milk alternating with flour mixture; mix well
  5. Beat egg whites until stiff and fold into cake batter
  6. Bake at 350 for about 30 minutes, or until cakes tests done, using a toothpick
  7. Cool before filling and frosting
Filling
  1. Scald milk and let cool slightly
  2. Beat eggs and whisk into milk
  3. Place milk back on medium heat and whisk in sugar, flour, cornstarch mixture
  4. Slowly bring to a boil, stirring constantly. Remove from heat and add butter, vanilla and banana flavoring
  5. Allow to cool and thicken before filling cake
Fluffy Maple Frosting
  1. Melt brown sugar in the water and bring to a boil.
  2. Gently continue boiling for about 15”, until it reaches the soft ball stage, about 240 degrees.. The thickness should be similar to maple syrup.
  3. Beat egg white until stiff. While continuing to beat, slowly pour in brown sugar mixture. Add in maple flavoring to taste; continue beating until cool, and it appears to be of a spreading consistency.
  4. Fill and frost cake; cover with chopped walnuts
  5. The cake holds well in refrigerator.

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!