|St. Patrick, Patron saint of Ireland|
March 17It is the season of Lent in the Church year. Two saints that are dear to many of us are St. Patrick and St. Joseph. Both saints have their feasts days in March. Those of us who are of Irish background have all sorts of foods and drink that is associated with celebrating St. Patrick's feast day - corn beef and cabbage, Irish soda bread, Irish coffee, Guinness and more. A prayer that is very traditional to say is the St. Patrick Breastplate, the modified version! You will find it on this blog in the archives dated,
Friday, March 11, 2016
The feast of St. Joseph is a solemn feast day in the Church. What that means is that it has a higher rank than the feast days of many of the other saints. You might wonder from the small picture that I have of St. Joseph with Jesus as a child here, why I haven't chosen to put in one as large as St. Patrick or even a larger one since St. Joseph's feast day is of a higher rank? That is a good question and the simple answer is that I can't! I have tried unsuccessfully for the last 20 minutes to move his picture to a better location and to enlarge it. It just won't work or I don't have the know how. You can choose the answer that you think fits. St. Joseph is a saint I truly admire. Here is a beautiful and ancient prayer that you can pray on his feast day or pray daily to him for your needs. After this prayer, you will find the recipe for the Heath Bar Trifle that you can make to celebrate his feast day or any occasion that you would like to use it for.
St. Patrick and St. Joseph, Pray for Us!
1 Large Sarah Lee Pound Cake
1 bag of Heath Bar Candies - Miniatures - 18 count or more
1 Large Box of Jello Chocolate Instant Pudding
1 Container of Cool Whip or 1 Quart of Heavy Cream
2 Cups of Milk
Line half of the bottom of a trifle bowl or a large glass bowl with the Sarah Lee pound cake, cut up in small 1 1/2 inch pieces. Save the remaining cake for a second layer.
Prepare the Jello pudding according to directions but instead of three cups of milk only add two. Add to the prepared pudding mixture either one cup of Cool Whip or one cup of heavy cream which you have whipped into stiff peaks*for the trifle. Save the remaining for another layer.
Place half of the unwrapped Heath Bar candies in a large gallon plastic bag. With a hammer or a strong wooden mallet, crush the candy into desirable chunks. Layer the candy over the pudding layer.*
With another cup or more of the Cool Whip or Whipped Cream spread a layer over the Heath Bar candy.
Repeat the above directions all over again ending with a sprinkle of Heath Bar crushed candy on the top of the last layer of whipped cream. If you trifle dish's diameter is small or your glass dish, you may want to layer the tifle three times instead of two.
*I whip up about three cups of heavy cream all at once. Then I use one or more cups at a time for the layers.
*I crush all the candy at once and divide up according to the number of layers that I have and save a bit of the candy for a sprinkling brush over the top.