ALL SAINTS DAY


Today is the day for remembering  all the Saints. To join the company of the saints in heaven, we need to follow in Jesus’ footsteps, conform to His image, and follow the Father in all things. We can do this by  devoting our lives to God and by helping our neighbors. In this way, our holiness will grow into an abundant harvest of good, like the lives of the saints. Today we celebrate known and unknown saints.

There are some things we can do to celebrate All Saints Day:

  • Visit a cemetery and pray for your relatives and saints during the Octave of All Saints’ Day (November 1 through November 8).
  • Spend a little time after Mass thanking God for all the unnamed saints, some of whom could be our own relatives.
  • Plan a special dinner this week.
  • Have your mom light a candle during dinner in honor of your family and the Saints.

On http://www.catholicculture.org/culture/liturgicalyear/recipes/view.cfm?id=1060, I found a recipe for Coffee Braid.It’s a favorite pastry  for November 1 in Germany, Austria and Switzerland, among the Slavic nations, in Hungary, and in some Latin countries. Have your mom copy this recipe and bake the bread together.

Here’s the Ingredients:

  • 1 package active dry, or cake, yeast
  • 1/4 cup warm water
  • 4 cups sifted all-purpose flour
  • dash salt
  • 2/3 cup lukewarm milk
  • 2/3 cup sugar
  • 1/2 cup butter, melted
  • 1 egg yolk
  • 1 cup raisins
  • 1 egg white
  • 1 tablespoon coarse sugar
  • 2 tablespoons slivered almonds

DIRECTIONS

Dissolve yeast in warm water. Reserve 10 minutes.

Stir in flour, salt, milk, 2/3 cup sugar, butter, egg yolk with yeast mixture until firm dough results. Add raisins; mix until smooth. Knead on floured board until smooth and elastic (about 5 minutes). Let rise until double in size.

Form 4 rolls 2 inches thick, 2 rolls 1 inch thick, 2 rolls 1/2 inch thick. Gently and loosely braid 2-inch rolls, fastening strands at ends and tucking under. Place on lightly greased baking sheet; brush with egg white. Braid 1-inch rolls; place on top of large braid. Brush with egg white. Braid 1/2 inch rolls; place on top of medium braid. Brush with egg white: cover. Let rise 1 1/2 hours in warm place. Bake 50-60 minutes at 300°. Sprinkle with sugar, almonds.

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965

Unfortunately, I’m writing this on the feast day, but the Octave of All Saints is from November 1-8 you still have time to bake the bread and celebrate the saints. If you believe that saints lived only in ancient times; remember many thousands of persons are leading lives of holiness at this present moment. Be one of them.

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