Gluten Free Crepes

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Gluten Free Crepes
SERVINGS
14crepes
CHANGE SERVING SIZE
crepes
COOK TIME
5mins
PREP TIME
5mins
READY IN
10mins

Ingredients

Instructions

  1. Combine all of the ingredients in a blender and mix until batter is smooth ( 15-20 seconds).
  2. Spray non-stick cooking spray onto a 8 inch frying or crepe pan. Pour 1/4 cup batter into the pan and cook over medium-low heat. Turn pan immediately from side to side to evenly coat the bottom of the pan.
  3. Cook for 1-2 minutes per side, or until lightly golden. Remove from heat and stack with a piece of baking paper between each one until ready to serve.
  4. Serve with your favorite toppings...we love fresh fruit!

Variation on a Thumbprint Cookie

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Variation on a Thumbprint Cookie
As we were planning a reception for an upcoming Organ Concert, we all agreed on the perfect savories, but couldn’t make a decision about a complimentary sweet. “How about Thumbprint Cookies,” piped up a nearby sister, “but this time, try rolling them in chopped nuts.” Great idea – they’re colorful, and above all, they’re an old-time favorite that everyone loves. Butter, brown sugar, chopped nuts, and your jam of choice – a definite Yum!
SERVINGS
20cookies
CHANGE SERVING SIZE
cookies
COOK TIME
16mins
PREP TIME
25mins
READY IN
1hr

Ingredients

Instructions

  1. Preheat oven to 325
  2. Cream butter and brown sugar until fluffy. Add vanilla and egg yolk; keep egg white separate in a little dish.
  3. Toss the flour and salt lightly together and then gently mix in.
  4. Shape dough into 20 balls; dip in egg white and then in chopped nuts
  5. Place on baking sheet about 2 inches apart; make a thumb indentation, and be sure the dough isn’t splitting apart.
  6. Bake for about 15-17 minutes. When golden and done, remove from oven, and indent each cookie again. Then spoon a little of your favorite jam into each thumbprint. Cool completely.

Overnight Slow-Cooker Ribs!

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Overnight Slow-Cooker Ribs!
With the return of warmer weather, we also welcome the return of guests to our community either for retreats, workshops, or events that we host. As hospitality is a hallmark of the Benedictine life, these events offer us an opportunity to put this monastic practice in place! Hosting guests will sometimes limit our time spent in meal preparation, and our solution to providing our sisters with a delicious home-cooked meal and caring for our guests can be found in a vital (and in our case, under-used) kitchen appliance: the crock pot! We made these slow-cooker ribs recently for our main meal, and it was a hit! Even our sisters with restricted diets just had to have a taste. Simple, easy and delicious, this is a recipe that we will be using again this summer.
SERVINGS
4-6
CHANGE SERVING SIZE
COOK TIME
7-9hrsplus 2hrs
PREP TIME
20mins
READY IN

Ingredients

Instructions

  1. Brush the bottom of the crockpot with olive oil, just enough to coat
  2. Place the sliced onion in an even layer on the bottom of the pot.
  3. Sprinkle the ribs with salt, pepper and brown sugar. Top with the minced garlic, and place in the crockpot.
  4. Pour the apple juice over the ribs and set the temperature on the crockpot to the lowest temperature setting. Place the lid on the pot and let cook overnight or 7-9 hours.
  5. After 7-9 hours, the ribs should be very tender and falling off the bone. Remove from crockpot and place in a 9x13 casserole dish. Liberally cover the ribs with barbecue sauce and cover the pan with foil.
  6. Cook in a low oven (200 degrees) for another 2 hours and enjoy!

Coconut Any Way You Slice It!

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
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

Frosted Lemon Sugar Cookies

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Frosted Lemon Sugar Cookies
Everyone in the neighborhood knew that my mother made the best sugar cookies on the block, but not everyone knew what made them them the best… When I discovered the secret I felt I’d made one of the greatest discoveries in the culinary world. Mama’s good friend Olga was Jewish and never used dairy products, so instead of butter she substituted schmaltz--which is rendered chicken fat--that gives the recipe a distinct flavor and richness unlike any other shortening--including real butter!
SERVINGS
2dozen
CHANGE SERVING SIZE
dozen
COOK TIME
10mins
PREP TIME
20mins
READY IN

Ingredients

Instructions

Cookies
  1. Preheat oven to 350 degrees.
  2. Cream schmaltz and sugar in an electric mixer using a paddle attachment.
  3. Add eggs (one a at time), lemon juice and lemon zest. Beat until well incorporated.
  4. Slowly add flour, baking soda and salt.
  5. Roll dough into balls roughly 1 ½ inches wide and place on a greased cookie sheet, or a baking sheet lined with parchment. Press each cookie with a bottom of a glass dipped in sugar.
  6. Bake for 10 minutes or until the bottoms are slightly golden. Remove and cool completely.
Frosting
  1. Combine all the ingredients until it reaches a creamy consistency. If it’s too thick, add either lemon juice for an extra shot of lemon or milk until it thins to the desired thickness.
  2. Either frost with a spreader (pictured) or pipe onto the cookies and enjoy!

Chocolate Babka

One of our sisters has a special interest in cooking the foods of other countries. Over time she has heard me repeat many stories of my Ukrainian mother’s experiences with food and what I learned about it through her.

Perhaps my favorite memory is that of packing our picnic boxes for our all-day blueberry picking excursions. These always contained fresh baked babka, lots of butter some fresh boiled eggs from our chickens and a little horseradish root from our garden. Today’s blog features a glorified babka bread filled with chocolate…enjoy!

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Chocolate Babka
SERVINGS
2loaves
CHANGE SERVING SIZE
loaves
COOK TIME
30mins
PREP TIME
20mins
READY IN
5 1/2hrs (3 hrs rising, 2 1/2 chilling)

Ingredients

Instructions

Babka Dough
  1. Combine yeast with warm water and let stand until it begins to bubble, about 5-8 minutes.
  2. Mix flour, sugar, yeast, and lemon zest in a mixer on a low speed until combined.
  3. Add eggs and water, and mix on medium speed until dough comes together, 2-3 minutes. Add salt, then butter, adding a few cubes at a time, mixing until thoroughly combined. Continue mixing for about 10 minutes on medium speed, until dough is completely smooth,and pulls away from the sides of the bowl. Be sure to scrape the sides of the bowl during this step!
  4. Place dough in a large greased bowl cover with plastic wrap. Let rise in a warm place until doubled in size.
  5. Grease two 9x4 inch loaf pans with oil and line the bottom of each pan with waxed paper. Divide dough in half and keep one half covered in the fridge.
Filling and Baking
  1. Whisk together powdered sugar, cocoa powder, chocolate, and butter until you have a spreadable paste.
  2. Roll out dough on a lightly floured surface and shape into a rectangle as wide as the pans are long.
  3. Position dough so that a long side is closest to you and spread half of the chocolate mixture over the rectangle, leaving a ¾ inch/2 cm border all around.
  4. Roll up the rectangle like a jellyroll, starting from the long side closest to you and ending at the other long end. Press to seal the dampened end, then use both hands to even out the roll into a uniform roll and place it on your surface seam side down.
  5. Trim about ¾ inch/2 cm off both ends, and slice the loaf into even 1-inch segments. Cover the pan loosely with plastic wrap and leave to rise in a warm place for 1½ hours.
  6. Preheat oven to 375°F. Remove plastic wrap and place loaves on middle rack of oven, and bake for about 25-30 minutes.
  7. Remove from oven when done and let cool. Babka will stay fresh for 24 hours in an airtight container at room temperature or tightly wrapped--don’t place in the fridge.
  8. Babka freezes well for up to 2 months. To thaw, leave on counter or overnight in the fridge, and leftovers make excellent bread pudding or fabulous French Toast!