| Over the past year, some great desserts have been served at the Mission to volunteers on the Mobile Food Pantry mornings and to the Cardinal when he came to bless the Memorial last December. We have been asked for the recipes. Rather than write them out 20+ times, in the past, we posted them on various pages of the web site. Feb. 25-27, Fr. Bob was preaching a mission at St. Lukes in Stockton, California. St. Luke's parishioners searched the web site and found the recipes posted and baked our desserts on one of the evenings. Fr. Bob said it was a great hit and there was nothing left over! We thought we would make it a bit easier for you to find the recipes which were tucked away throughout the web site. So here are the recipes for some of our favorite desserts served at the Mission. Enjoy!!! If you know anyone else who likes to bake (or eat), be sure to send them to Fr. Bob's web site for the recipes. They might look at a few other pages and like what they see! Each month, we'll post a new recipe- on or about the first of the month. |
Sweets 4 the Spirit
Mission of Our Lady of the Angels
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Because we want your cookies, etc. to turn out like ours, we are going to share a few secrets
with you that your mother may have never told you!
1. If the recipe calls for large eggs, use large eggs. Not jumbo or extra large. The recipe is made for a
certain amount of liquid. Larger eggs will change the texture.
2. Are you using old or dark cookie sheets or bakeware? Use nice shiny, light colored baking sheets
for your cookies. The darkness attracts heat and the cookies will end up with dark or burned bottoms.
(See, people just don't tell you this stuff. You probably thought you were a bad cook! Nooooooo. Not at
all. It's the equipment.) We don't care for most of those (rather expensive) new fangled non-stick
darker cookie sheets. Stick to the nice inexpensive shiny aluminum pans. Use the spray crisco to
grease the sheets.
3. If one of our recipes calls for 1/2 cup butter and 1/2 cup butter-flavored crisco, if you want the
cookie to turn out right, use that ratio. If you use 1 cup of butter, the cookie will be flatter. If you use all
crisco, the cookie will be fatter--higher. If you use half of each, the cookie will be just right!
4. Timing is everything. If the recipe says to bake 8 minutes, check the first batch at about 6 minutes to
see how they are doing. You do not want them to be brown on top. They will be too dry. You just want
the peaks to be lightly brown and the cookie nicely puffed. The edges of the bottom of the cookies will
also just start to be lightly brown. This is a very tender moment. You must get good at knowing when
to take them out of the oven. This is what determines if the cookie will be soft and chewy or dry and
hard. So be attentive. (Don't go crazy opening the oven door though...)
5. Finally for all of the recipes on this web site, you will need the "secret ingredient:" LOVE. Now
where do you find this ingredient? Hmmm. Not in a grocery store. No, The best way to be assured you
have a steady supply on hand for baking is to plant a seed within your heart and let it grow. Then use
it abundantly. Baking for others is an art and an act of love.
with you that your mother may have never told you!
1. If the recipe calls for large eggs, use large eggs. Not jumbo or extra large. The recipe is made for a
certain amount of liquid. Larger eggs will change the texture.
2. Are you using old or dark cookie sheets or bakeware? Use nice shiny, light colored baking sheets
for your cookies. The darkness attracts heat and the cookies will end up with dark or burned bottoms.
(See, people just don't tell you this stuff. You probably thought you were a bad cook! Nooooooo. Not at
all. It's the equipment.) We don't care for most of those (rather expensive) new fangled non-stick
darker cookie sheets. Stick to the nice inexpensive shiny aluminum pans. Use the spray crisco to
grease the sheets.
3. If one of our recipes calls for 1/2 cup butter and 1/2 cup butter-flavored crisco, if you want the
cookie to turn out right, use that ratio. If you use 1 cup of butter, the cookie will be flatter. If you use all
crisco, the cookie will be fatter--higher. If you use half of each, the cookie will be just right!
4. Timing is everything. If the recipe says to bake 8 minutes, check the first batch at about 6 minutes to
see how they are doing. You do not want them to be brown on top. They will be too dry. You just want
the peaks to be lightly brown and the cookie nicely puffed. The edges of the bottom of the cookies will
also just start to be lightly brown. This is a very tender moment. You must get good at knowing when
to take them out of the oven. This is what determines if the cookie will be soft and chewy or dry and
hard. So be attentive. (Don't go crazy opening the oven door though...)
5. Finally for all of the recipes on this web site, you will need the "secret ingredient:" LOVE. Now
where do you find this ingredient? Hmmm. Not in a grocery store. No, The best way to be assured you
have a steady supply on hand for baking is to plant a seed within your heart and let it grow. Then use
it abundantly. Baking for others is an art and an act of love.
| Chocolate Carmel Layer Bars |
| Okay. Now go on. Save the world- one cookie at a time! If you have a question about a recipe, send an E-mail to the almost-24-hour-baking-hotline... IrishNet@aol.com |
Click HERE for the surprise recipe. |