Seasonal Fruit and Farewell

For everything there is a season, and with this post on one of summer’s classic favorite fruits, we publish our final recipe. We know many of you loved trying out the recipes over the years and this post on creamy frozen strawberry squares will be no exception! 

While this is the final new recipe/post for this blog – the entire searchable library of recipes will remain here on the site as always. The recipe search option can be used to find recipes that feature a certain ingredient, or perhaps an old favorite.

Today’s post features the strawberry – so abundant in the summer months!

Its surplus gives thoughts to strawberry rhubarb pie, a sisterhood favorite, the time honored classic strawberry shortcake, as well as other new ideas. A particularly bumper crop of strawberries this year has given us an opportunity to experiment and try some fresh ideas. After working with different combinations of crunchy crumbs and creamy strawberry fillings, this one proves to be a winner and captures the essence of Summer! 

While the posts for this website are ending, we will be continuing to publish “Daily Bread” –  a daily spiritual meditation on the Community of Jesus website that includes an excerpt from the Liturgy of the Hours, a meditation, a prayer and the lectionary readings. The “Daily Bread” can also be delivered to your mailbox.  

Click here to subscribe to the “Daily Bread”

We’ve enjoyed the partnership with all of you over the years and this last post comes with a prayer for God’s blessing on our readers. 

 

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Creamy, Frozen Strawberry Squares
SERVINGS
15
CHANGE SERVING SIZE
COOK TIME
20minutes
PREP TIME
35minutes, plus 2 hours
READY IN
3hours

Ingredients

Instructions

Crunchy Topping
  1. Set oven to 350 degrees
  2. In a large bowl, toss together topping ingredients and then spread out on a baking sheet
  3. Toast in oven until walnuts are fragrant and crumbs are golden. Set aside.
Creamy Strawberry Filling
  1. Spray a 8x11 or 9x13 pan with nonstick spray
  2. Place strawberries in blender and puree until smooth (saving a few whole ones aside for garnish)
  3. In mixing bowl, beat heavy cream until stiff peaks form; set aside in another bowl
  4. In same mixing bowl, beat cream cheese and powdered sugar until creamy, then add condensed milk, vanilla, pureed strawberries;mix slowly until combined
  5. Fold in whipped cream, until partially blended
  6. Spread half of the toasted crumbs into baking dish, followed by strawberry filling
  7. Sprinkle remaining crumbs on top and place in freezer for 2 or more hours, until frozen
  8. When thoroughly frozen, remove from freezer 1 half hour before serving; cut into squares and serve with whipped cream topping and fresh strawberry garnish

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.

No-bake Mini-Cheesecake Parfaits

Advent is truly a wondrous time—so full of beauty, expectancy and hope.  It’s also a time of expressing love and gratitude to those we work with all year long!  Here’s a wonderfully simple recipe to serve at any kind of Christmas gathering, with minimal preparation, and with a delicious and lovely result!

 

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No-bake Mini-Cheesecake Parfaits
SERVINGS
12
CHANGE SERVING SIZE
COOK TIME
10
PREP TIME
20
READY IN
40

Ingredients

Instructions

Filling
  1. In electric mixer, with paddle attachment, beat cream cheese, heavy cream and sugar until smooth. Add the lemon juice, zest and vanilla; continue beating until light and fluffy.
  2. Add a layer of graham cracker crumbs to the bottom of shooters. (For a richer “crust”, mix in 4 tablespoons melted butter first)
  3. Top the layer of cracker crumbs with cheesecake filling, spooning a slight indentation for strawberry topping
Strawberry Topping
  1. Combine chopped berries, cornstarch/warm water mixture, sugar and lemon juice. Bring to gentle boil and allow to simmer until thickened, about 5 Minutes, adding food coloring if desired.
  2. Allow to cool, about 10 minutes (or faster in refrigerator)
  3. Spoon topping onto parfaits and serve, or refrigerate if desired

Note: Best served in 2 1/2 oz glass shooters!

Recipe adapted from "Just a Taste". - See the original recipe at the justataste.com website

Summertime Blueberry Nectarine Crumble Pie

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Summertime Blueberry Nectarine Crumble Pie
This past weekend, I had the wonderful opportunity to pick blueberries from a local farm with a good friend of mine. We arrived shortly after sunrise on a glorious Sunday morning. We talked little and just enjoyed circling the bushes from different angles to find the plump berries. Her husband had fashioned coffee cans into containers that dangled from our necks to collect the berries. We both used this time to pray and be thankful. It's amazing how close to God we both felt in nature. So much beauty and peace surrounded us. I hope you will taste God's goodness in this tasty summertime treat.
SERVINGS
1 pie(8 servings)
CHANGE SERVING SIZE
(8 servings)
COOK TIME
1 hour, 30 minutes
PREP TIME
20 - 30minutes
READY IN
2hours

Ingredients

Instructions

  1. Preheat oven to 375 degrees F. Line the pie crust with parchment and add pie weights or dried beans. Place on a parchment or foil lined baking sheet and bake the crust for about 20 min. Remove parchment and weights and return to the oven for 10 min. until slightly golden. Remove from oven and set aside to cool.
  2. Prepare the filling: Whisk together the sugar, cornstarch, salt and lemon zest. Put the blueberries in a mixing bowl and add the sliced nectarines, lemon juice, vanilla and the sugar/cornstarch mixture. Gently toss and let sit as the berries start releasing their juices.
  3. Meanwhile, prepare the crumble: In a food processor, combine the flour, brown sugar, butter and white sugar. Pulse until combined (this can also be done by hand). With your hands, press topping together to form clumps and refrigerate until ready to use.
  4. Assemble the pie: Pour the blueberry/nectarine mixture into your blind baked crust. Top with the crumble mixture - covering the top and spreading evenly.
  5. Bake until the filling bubbles and the pie is golden brown, about one hour. Allow to cool slightly and serve with vanilla ice cream or whipped cream.
  6. Enjoy!

Old Fashioned Slow-Cooker Apple Butter

Christmas wouldn’t be “Christmas” without at least a sprinkling of homemade food gifts. However I was not too excited when a sister suggested our making apple butter as one of our gifts to give this year. That is, not until I came down into the convent kitchen early one morning and sampled a “Trial Run” of butter which had been making itself in our slow cooker all night while we had all been fast asleep.

As I ate my last bite of hot buttered toast topped with this delectable wonder I was convinced that this was the perfect “homemade” gift for us to give this Christmas. My only concern being would there be enough left by Christmas eve to give away to others?

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Old Fashioned Slow-Cooker Apple Butter
SERVINGS
4pints
CHANGE SERVING SIZE
pints
COOK TIME
12hours (or overnight)
PREP TIME
30mins
READY IN
12 1/2hrs

Ingredients

Instructions

  1. Place the apples in a slow cooker. In a separate bowl mix sugars, cinnamon, nutmeg cloves and salt. Combine with apples and mix well.
  2. Cook in slow cooker on low for 10 hours stirring occasionally. The apple mixture will become thick and dark brown.
  3. Uncover and add vanilla. Continue cooking uncovered on low for 2 hours.
  4. Remove from slow cooker and blend using an immersion blender, food processor or a countertop blender and puree the apple butter until completely smooth.
  5. Transfer the mixture into containers or your choice.
  6. Top your favorite toasted bread or muffin with fresh apple butter and enjoy with a steaming mug of tea or coffee for a simple morning treat!

NOTE: This can be frozen or stored up to 2 weeks covered in the
refrigerator.