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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Doughnut Muffins

There are lots of aspects to chimney repair—including snack provision!

We are so fortunate to have creative, able-bodied Brothers who can handle challenging construction and repair projects!  The chimney in our Guest House has shown signs of disintegration—not surprising with years of winter and summer storms.  And with COVID-19 lockdown, with no guests or retreats—a very unusual time for us—what better time for chimney repair!  As we watched out the window, scaffolding going up, platforms, bins to receive old bricks, cement mixing, with dogs roaming around looking on, it was a given that we would supply snacks.  This Doughnut Muffin recipe was an experiment, and the idea of dipping the hot muffins in melted butter and then rolling in cinnamon sugar was very appealing to me, and by the looks of the empty plate, it was to everyone else as well!

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Doughnut Muffins
SERVINGS
12
CHANGE SERVING SIZE
COOK TIME
30minutes
PREP TIME
30minutes
READY IN
1hour

Ingredients

Instructions

Instructions
  1. Set oven at 350 degrees
  2. In an electric mixing bowl, cream butter and sugar; blend in eggs, one at a time.
  3. Sift together flour, baking powder, baking soda, salt and nutmeg.
  4. Mix together alternately wet and dry ingredients until well combined, but without over mixing.
  5. Grease and flour standard size muffin tin.
  6. Scoop enough batter (about ½ cup or # 16 ice-cream scoop) to reach rim of cup
  7. Bake until firm, about 30”
To Finish
  1. Combine sugar and cinnamon
  2. When the muffins are cool enough to handle, dip them in melted butter and then roll them in cinnamon sugar

Recipe adapted from Fine Cooking - See the original recipe at finecooking.com

Lockdown Lunch – Potato Soup

It never ceases to amaze me how, no matter what the circumstance, the Holy Spirit is aware and always provides.  A couple of weeks ago, I had driven home from a rehab facility with my sister, who was recovering from surgery. Because of Covid-19 and the possibility of exposure at the Rehab facility, we both went on a 2-week quarantine.  We had all kinds of food options available to enjoy, but my recovering sister basically wanted homemade soups! After having gone through zucchini, butternut squash, vegetable, chicken—I was running out of ideas, until I spotted a few potatoes in a basket. That’s it! And after picking more chives in the back yard for a garnish, we sat down to a delicious lockdown lunch!  

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Lockdown Lunch
SERVINGS
2
CHANGE SERVING SIZE
COOK TIME
20
PREP TIME
20
READY IN
40

Ingredients

Instructions

  1. Sauté onion and celery until soft and translucent; set aside
  2. Add chopped potatoes to chicken broth in sauce pan, and boil until potatoes are fork tender, about 12 minutes
  3. After cooling for a few minutes, spoon the potatoes into a blender, carefully pouring in some of the hot broth and adding the onion and celery.
  4. When thoroughly blended, pour back into sauce pan. It should be fairly thick at this point. (If it seems a little too thin before adding milk, boil for a few minutes until thickened.) Then add milk or cream to desired consistency.
  5. Add salt and pepper to taste
  6. Blend in ¼ cup of sour cream
  7. Garnish with the rest of sour cream, grated cheddar cheese and chopped chives

One-pot Chicken Curry

The idea of a one-pot meal has always appealed to me. The fact that a whole meal can be prepared and everything you need for sustenance is in one pot? Magical. The absence of extra dishes piling up on the counters during meal prep also doesn’t hurt, either.

During a quarantine-inspired cleaning frenzy, I came across a cookbook that was given to us as a gift, “Cook It In Your Dutch Oven.” This tried-and-true kitchen essential from the clever folks at America’s Test Kitchen is an absolute treasure. This dish-defying cookbook was a welcome find, with recipes for one-pot meals, bread (bread!) and other side accompaniments. This week’s blog is adapted from the recipe for Classic Chicken Curry. I hope you give it a try! 

Don’t have a Dutch oven? No problem! Swap it out for a soup or stock pot, slow-cooker crock pot or any heavy deep pot you have in the kitchen. For this recipe, I used a cast iron pot. 

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One-pot Chicken Curry
Adapted from Cook It In Your Dutch Oven, an America’s Test Kitchen publication
SERVINGS
4
CHANGE SERVING SIZE
COOK TIME
40minutes
PREP TIME
20minutes
READY IN
1hour

Ingredients

Instructions

  1. Melt butter in the bottom of the Dutch oven or pot of choice on medium heat. Add curry powder, optional spices (if desired), salt and pepper. Cook until fragrant.
  2. Add onion and cook until translucent. Stir in garlic and ginger and cook until fragrant, about 30 seconds.
  3. Add chicken and water to the pot and bring to a simmer. Cover pot and reduce heat to low until chicken reaches an internal temperature of 160 degrees, about 22 minutes. Turn the chicken halfway through cooking. When done, remove from pot and let cool.
  4. Add potatoes to pot with a pinch of salt. Cover and cook until just fork tender. Add cauliflower and cook, stirring occasionally until potatoes are fully cooked, about 15 minutes.
  5. While potatoes are cooking, shred chicken into roughly 2 inch pieces with a fork and set aside.
  6. Once potatoes are cooked, stir in chicken and peas until just warmed through. Turn off the heat and add yogurt. Season with salt and pepper to taste and serve.

*As curry is a blend of spices, I like to add an extra pinch of my favorites: turmeric and cumin. These can be found in traditional curry blends and I like to play these up a little more. Feel free to omit, or try your own variation based on your tastes. 

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!

Ethiopian Honey Bread

While they were eating, Jesus took a loaf of bread, and after blessing it he broke it, gave it to the disciples, and said, “Take, eat; this is my body.” Matthew 26:26

As we come to the end of Holy Week, many symbols and traditions come to mind: foot washing on Maundy Thursday, the meaningful services which mark Good Friday, the vigil of Holy Saturday and finally the joy of Easter Sunday. Tucked among these landmarks of Holy Week is the Last Supper that Jesus shared with his disciples–the breaking of bread.

Throughout the Bible, bread serves as a vehicle for miracles, teaching illustrations and as symbol of Jesus’ sacrifice. It is also in the act of breaking bread that revealed his identity as the risen Christ. In this spirit, I am sharing one of my most favorite bread recipes.

Join with us this Holy Week as we break bread, united as the Body of Christ around our tables and throughout the world. With prayers for a healthy and joyful Eastertide!

 

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Ethiopian Honey Bread
SERVINGS
1loaf
CHANGE SERVING SIZE
loaf
COOK TIME
1hour
PREP TIME
15minutes
READY IN
3 hrs25 minutes

Ingredients

Instructions

  1. Mix yeast with warm water and allow the yeast to activate, about 10 minutes. It will be ready when bubbles form at the top.
  2. In a saucepan, heat milk and butter while yeast is activating.
  3. Whisk the egg, honey, spices and salt together in a small bowl. When ready, add yeast, and milk and butter mixture.
  4. Gently stir 2 c of the flour into the liquid mixture. Add flour 1/2 c at a time while mixing, and keep adding 1/2 cups of flour until the dough is smooth.
  5. Knead the dough on a lightly floured counter until it is smooth and elastic.
  6. Place in a lightly oiled metal or glass bowl and cover with a clean towel and let rise in a warm place until doubled in size, about 1 hour.
  7. Punch the dough down and form into a round loaf. Place it on the baking sheet, covered with a towel in a warm place for another 45 minutes.
  8. While dough is rising a second time, preheat oven to 325 degrees.
  9. Bake for 1 hour, rotating the baking sheet halfway through.
  10. lnsert a thermometer into the middle of the bread. If it registers between 180-190 the bread is finished.
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