Divine Mercy Cookies

This afternoon, following the completion of our Divine Mercy Novena, my children enjoyed decorating cookies. 

We just used some soft molasses cookies I had in the cupboard, trimming them into the shape of a heart with kitchen scissors, though any heart shaped cookie would work.  Then we simply added red and white cookie icing to represent the rays of blood and water that flowed from Jesus' pierced heart.    

Happy Divine Mercy Sunday!

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Basic Paska for Easter

After reading a Ukrainian folktale to my girls this morning, we got busy baking our Hot Cross Buns for Good Friday, Easter Doves, and Paska!  Jennifer recently posted her beautiful Paska recipe, but since I didn't have all the ingredients necessary, and I wasn't going to be able to make it back to the grocery store, I decided to adapt "Mary Urim's Paska" recipe from Romancing the Stove incorporating some of the decorating tips from Ukrainian Classic Kitchen.  I just love how pretty the Paska turned out, and it smells heavenly!

Basic Paska

Ingredients:

• 1 cup lukewarm water
• 2 cups of milk
• 1/2 cup sugar
• 1 package active dry yeast
• 4 eggs, beaten and separated
• 4 tablespoons butter, melted
• 3 tablespoons oil
• 1 tablespoon salt
• 9 1/2 – 10 1/2 cups flour

Directions:

In a small bowl, dissolve the yeast in lukewarm water. Let stand for 10 minutes.

Meanwhile, scald the milk. Add the sugar, stirring with a whisk until the sugar has dissolved. Remove from heat, and let cool.

In another bowl, mix 3 eggs (saving one for the egg wash), butter, oil, and salt. Add the yeast mixture, and milk mixture, and whisk to combine.

Add 9 1/2 cups of flour to a stand mixer fitted with the dough hook. Gradually add the egg/milk/yeast mixture while mixing. Mix the dough for 10 minutes. Adding up to 1 to 1 1/2 cups of additional flour. The dough should pull away from the sides of the mixing bowl and not stick. If it is sticking, gradually add more flour. (Note: My stand mixer was not quite large enough for this recipe so I ended up kneading the dough by hand. If needing by hand, knead well, letting the dough rest a couple times between kneading to let the gluten work. Continue kneading until the dough no longer sticks to hands.)

Place the dough in a large bowl coated with oil, turning to cover all sides of the dough with oil. Cover with a towel and let rise in a warm place until doubled in bulk (about 1-2 hours).

After the dough has risen, take it out of the bowl, punch it down a little, and shape into loaves, reserving a little dough to create decorations. Place loaves into well oiled round baking dishes, filling only 1/3 full. Cover with a towel and let rise in a warm place until once again doubled in bulk (about 30-45 minutes).

Note:  I had to be creative finding deep round baking dishes!  I ended up using an Oven-proof Batter Bowl, a white casserole we were given for our wedding, my new Round Covered Baker, and an old Pampered Chef Bread Crock! 

Meanwhile create decorations for the top of the paska.

Note: Adding decorations after the shaped Paska has risen prevents the decorations from rising unevenly.

To make a braided cross: Using 3 small pieces of dough, roll each piece into a rope, then braid the 3 pieces together. Repeat to make a second braid. Place one of the braids over the dough ball in the pan, tucking the sides under the ball. Place the second braid over the first in the form of a cross, again tucking the ends under the dough ball.

 

Additional decoration suggestions/designs can be found in Jen's post.

 

Preheat the oven to 350˚F. Make egg wash - beat 1 egg and 2 tablespoons of water. Brush the tops of the loaves with egg wash. Bake for 45 minutes or until the bread is golden.

 Let cool in the pan.

Remove from pan, place on wire rack and cool completely.

NOTE:  This recipe will create 2-3 Paska, depending on pan size.  I used the leftover dough from our Easter Doves to create a 4th small Paska.  

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Easter Doves (Paska Dinner Rolls)

This morning I asked my girls to choose a book for us to read from our Lent and Easter Book Basket and they picked The Birds' Gift: A Ukrainian Easter Story.  This sweet book, unfortunately out of print at the moment, is a folktale describing the origin of pysanky.   After reading the story we were talking about other Ukrainian Easter traditions and decided to add Paska to our Easter menu this year.   We also learned that in earlier times in Ukraine "birds made from dough were baked representing the larks, who were migrating back to the north.   Today, these bread “doves” are seen made for Easter. "

I posted the recipe we used below, but you could also save some dough from your favorite paska recipe, or even make Dinner Roll Doves out of Rhodes Rolls!  Ours didn't turn out as well as I would have liked - you have to look at them just the right way to see that they are actually birds - but the children are looking forward to enjoying them with our Easter dinner!

 

Easter Doves (Paska Dinner Rolls)

Adapted from Ukrainian Classic Kitchen 

Ingredients: 

• 1 package dry yeast (1 tablespoon)
• 1 tablespoon honey
• 3/4 cup lukewarm water
• 3 eggs
• 3 tablespoons honey
• 1 tablespoon oil
• 1 cup milk, scalded and cooled to lukewarm
• 1 teaspoon salt
• 5 cups flour

Directions: 

In a small bowl, dissolve yeast and honey in lukewarm water. Let stand 10 minutes till yeast begins to work.

Beat eggs until foamy. Add the honey, oil, milk, and salt, and beat until well mixed. Add 2 cups of the flour and blend in well. Knead in by hand the 3 additional cups of flour or enough to make a workable dough. Knead until smooth and elastic. (I used my stand mixer with the dough hook.)  Place dough in a greased bowl, cover with a towel, and let rise in a warm place until doubled in bulk.

Shape doves; place on greased cookie sheet and let rest 10 to 15 minutes. (The doves will keep their shape best if they are not allowed to rise too long. They will rise some in the oven.) Just before baking, insert cloves or raisins (push in deeply to avoid burning or popping out) for eyes. Brush with an egg yolk wash and sprinkle with coarse sugar, if desired. Bake at 350˚ F for 25 minutes or until golden brown.

HOW TO SHAPE DOVES

Doves may be shaped in two ways:

1. Roll out the dough into snakes about the thickness of a finger; cut into 4 inch sections. Place one strip horizontally on your work surface; lay another strip on top like a cross. Pull the arms of the strip beneath up and cross to the opposite side) left side becomes right, right side becomes left); flatten and shape slightly as for wings. Shape one end of the straight strip of dough like a head (pinch for a beak); flatten the other end and make three or four slits for tail feathers.

 

 

2.  Roll out the dough into snakes about the thickness of a finger. Cut in strips 5-6 inches long, tie each in a knot. Shape one end like a head (pinch to form beak); flatten other end to make three or four slits to form tail feathers, spreading them apart a bit.

NOTE:  I only used some of the dough to bake a couple batches of the Easter Doves.  I used the remaining dough to make an extra loaf of Paska! 

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The 4th Annual St. Joseph Altar Blog Fest

The 4th Annual St. Joseph Altar Blog Fest is taking place over at The Virtual Saint Joseph Altar until the end of the month. Be sure to head on over to check out all the beautiful Altars that have been set up in honor of this beloved Saint, or to share pictures of your own.

You can find pictures of my family's St. Joseph Altar 

over at Shower of Roses! 

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Vatican Flag and Pope Francis' Papal Coat of Arms Cupcake Toppers {Free Printables}

We are baking cupcakes to celebrate the Solemnity Feast of St. Joseph and the Installation of Pope Francis today.  I thought I would upload and share the cupcake toppers I created with you all.  Here are the links:

Vatican Flag Cupcake Toppers

Pope Francis' Papal Coat of Arms Cupcake Toppers 

Prayer to Saint Joseph for the Whole Church

O Glorious Saint Joseph, you were chosen by God to be the foster father of Jesus, the most pure spouse of Mary, ever Virgin, and the head of the Holy Family. You have been chosen by Christ's Vicar as the heavenly Patron and Protector of the Church founded by Christ. 

Protect the Sovereign Pontiff and all bishops and priests united with him. Be the protector of all who labor for souls amid the trials and tribulations of this life; and grant that all peoples of the world may be docile to the Church without which there is no salvation.

Dear Saint Joseph, accept the offering I make to you. Be my father, protector, and guide in the way of salvation. Obtain for me purity of heart and a love for the spiritual life. After you example, let all my actions be directed to the greater glory of God, in union with the Divine Heart of Jesus, the Immaculate Heart of Mary, and your own paternal heart. Finally, pray for me that I may share in the peace and joy of your holy death. Amen.

St. Joseph, Patron of the Universal Church,
Ora Pro Nobis! 

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Argentinian/Italian Inspired Pizza

On March 13th, the day of Pope Francis' election, I told the children that in honor of our new Pope they were going to "cook their own" dinner, just like Pope Francis!   I modified our dinner plans and decided that we would have an Argentinian/Italian inspired pizza!  I did help make the sauce and pizza dough, but they had so much fun assembling the pizza and choosing the toppings.  I also picked up some wine imported from Argentina which we ended up saving for today, the feast of St. Joseph and the Installation Mass of our new Holy Father. 

Pizza Dough:
(Adapted from our Deep-Dish Pizza Recipe)

This pizza dough is our favorite!  We have been making it frequently for both regular and deep-dish pizzas. The following measurements will make one thick-crust pizza.  Our family doubles the recipe for 2 thick crusts or 3 thin crust pizzas.


Ingredients:

• 1 package active dry yeast
• 1 cup lukewarm water
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 2 1/2 cups Better-for-Bread flour

Directions:

Dissolve the yeast in lukewarm water. Stir in the sugar, salt, vegetable oil, and flour. Knead the dough for 3 minutes by hand, or using a mixer with the hook attachment, like we did. Roll out the dough on a greased or well-seasoned pizza stone.


Pizza Sauce:
(Adapted from Hubpages)

"In the US we are more accustomed to a pizza sauce that is made from crushed tomatoes and has crushed red pepper flakes.  In Argentina, the sauce is thinner and less spicy."

Ingredients:

• 3 cloves garlic, minced or thinly sliced (I used my garlic slicer.)
• 2 tablespoons olive oil
• salt and pepper to taste
• crushed red pepper to taste
• 2 teaspoons italian spice mix (I used a mix of oregano, thyme, and basil) 
• 1 teaspoon basil
• 2 cans tomato sauce

Directions:

In a sauce pan, saute the garlic in olive oil over medium heat .   Add the spices and tomato sauce.  Simmer for 10 minutes.  Remove from heat and set aside until you are ready to assemble the pizza.

Pizza Toppings:

Spread the pizza sauce over the dough.

Sprinkle with grated Mozzarella cheese.

Add your favorite toppings. We enjoyed researching what some of the common pizza toppings are in Argentina.  On one website we read that  "The old standby is the classic mozzarella, always topped with at least one olive. Other popular pies are the Neapolitan (with tomatoes and garlic) and the Calabrese, protagonized by chorizo (course meat sausage). Typical extra toppings include red pepper, anchovies, eggs, blue cheese, artichoke hearts and pineapple. The American classic, peperoni doesn’t exist in Argentina." We also discovered that Green Olives and Hearts of Palm are common toppings (and we happened to have some in the cupboard) so we used those on one of our pizzas.

My children topped their second pizza with their own favorite toppings - pepperoni and black olives. 

Preheat oven to 425˚F and bake for 15 to 25 minutes or until the crust is lightly browned and the cheese is melted.

Interestingly enough, I had the children "make their own pizza" the night I started creating our Papal Lap Book!   That night we used the same dough recipe, baking the pizza's in 9x13 stones/baking casseroles for some Italian style Deep Dish Pizza.

 Either way it is made turns out delicious! 

A Prayer for the Pope 

by Pope Leo XIII 

O Lord, we are the millions of believers, humbly kneeling at Thy feet and begging Thee to preserve, defend and save the Sovereign Pontiff for many years. He is the Father of the great fellowship of souls and our Father as well. On this day, as on every other day, he is praying for us also, and is offering unto Thee with holy fervor the sacred Victim of love and peace. 

Wherefore, O Lord, turn Thyself toward us with eyes of pity; for we are now, as it were, forgetful of ourselves, and are praying above all for him. Do Thou unite our prayers with his and receive them into the bosom of Thine infinite mercy, as a sweet savor of active and fruitful charity, whereby the children are united in the Church to their Father. All that he asks of Thee this day, we too ask it of Thee in unison with him.

Whether he weeps or rejoices, whether he hopes or offers himself as a victim of charity for his people, we desire to be united with him; nay more, we desire that the cry of our hearts should be made one with his. Of Thy great mercy grant, O Lord, that not one of us may be far from his mind and his heart in the hour that he prays and offers unto Thee the Sacrifice of Thy blessed Son. At the moment when our venerable High Priest, holding in His hands the very Body of Jesus Christ, shall say to the people over the Chalice of benediction these words: "The peace of the Lord be with you always," grant, O Lord, that Thy sweet peace may come down upon our hearts and upon all the nations with new and manifest power. Amen.

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St. Patrick's Day Pudding

Last year my boys had their final Hockey game of the season followed by a potluck for the families, on St. Patrick's Day! In an effort to tie in the feast day in addition to a few morning treats along with Cinnamon Shamrocks I decided to take a Green Pudding dessert!  This delicious dessert only takes about 10 minutes to prepare and it was one of the first things gone at the potluck.  My kids have already asked if we can make it again this year.

St. Patrick's Day Pudding

adapted from McCormick

Ingredients:

• 2 boxes (4-serving size each) vanilla instant pudding (or you can use pistachio pudding and eliminate the green food coloring} 
• 3 1/2 cups cold milk
• 1 teaspoon green food coloring
• 1-8oz. tub of Whipped Topping 
• 1-18oz pkg. Oreos, coarsely crushed
• Shamrock candies, cookies, etc. for garnish

Directions:

Pour milk into large bowl. Stir in food coloring. Add pudding mixes and beat with a wire whisk 2 minutes or till well blended. Let stand 5 minutes. Gently stir in Cool Whip.

In a trifle bowl layer the crushed cookies and pudding mixture, beginning and ending with the crushed cookies.

Garnish as desired. (I used Shamrock Candies to represent the Trinity!) Refrigerate for at least an hour or until ready to serve.

Additional recipes for the feast of St. Patrick can be found in the archives! 

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