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Women In The Church

Women In the Church
As seen on "Our Daily Bread" 5112/2013
"Our Daily Bread" airs every second Saturday at noon on WKBW Ch. 7 716.847.8730

Fr. Paul’s Rustic Crostada

1 cup butter
1 cup sugar
4 egg yolks
Zest of 1 lemon
1 tsp. hazelnut flavoring
1 tsp. baking powder
3 cups flour
1 pint of jam

In a food processor cream butter and sugar. Add egg yolks one at a time, blending after each one, just until it is incorporated. Add the zest of lemon and blend. Sift together all dry ingredients and add to processor. Blend until a soft dough forms. Remove from processor and press into a lightly grease cookie sheet that has sides. Save about a handful of dough to use as a crust. Over the curst, spread the jam. Roll out the remaining dough and cut into strips to form a crisscross pattern. Or just dot with small flat pieces of dough to look like a stained glass window.
Bake at 350* for 30 minutes or until golden brown.

Sr. Mary McCarrick, OSF Grandmother’s Irish Soda Bread
1 stick butter, melted
½ cup sugar
1 egg
1 tsp. rum flavoring
2 cups buttermilk
½ box raisins
4 cups flour
1 tsp. baking soda
3 tsp. baking powder
2 Tbsp. caraway seeds
Combine dry ingredients into a large bowl. Add buttermilk, eggs, rum flavoring and butter to make soft dough. Add raisins and caraway seeds. Knead a few minutes on a lightly floured surface. Form a round loaf about two inches thick. Place on a lightly greased baking sheet. Cut a cross on the top. Bake at 350* for about one hour. If you decide to make smaller loafs, check them after 20 minutes.

Renee Villa’s Mom’s Pineapple Upside Down Cake
2 tbsp. melted butter
½ cup brown sugar
1 can drained pineapple rings
1 jar cherries
3 extra-large eggs
½ cup boiling water
1 tsp. baking powder
1 ½ cups sugar
1 ½ cups cake flour
¼ tsp. salt
Melt butter in a 10 inch circular cake pan on the stove top. Remove from stove top and add the brown sugar, pineapple and cherries. Separate eggs into two bowls. Beat the egg whites until stiff peaks form and set aside.
In another bowl beat egg yolks and gradually add ½ cup sugar. Once all the sugar is incorporated add the boiling water gradually. Set aside.
In another bowl sift flour, baking powder, salt and 1 cup sugar. Add this to the wet egg mixture. Mix well. Fold in the stiffly beaten egg whites. Bake at 350* for 45-50 minutes. Cool for 10 minutes before turning out onto a dish.