Hannah and Maddie Making St. Michael Marbles! Feast Day of the Archangels, September 29

Hannah adding the honey. Recipe is given at the bottom of this post.

Look who is helping! Maddie!

Oatmeal, Peanut Butter, Honey, Raisins, what could be easier?

Is anybody looking? I think I will just have a few raisins.

Okay, maybe just one or two?

 

Now we roll the mixture into balls. Almost done.

Look at those beautiful St. Michael Marbles. They look good enough to eat!
Thank you, Hannah and Maddie.

St. Michael Marbles 
or as one grandchild calls them 
"Energy Balls"

Recipe

2 cups of oatmeal

1/2 cup of peanut butter

1/4 cup honey

6 ounces of raisins

Mix well and shape into "marbles". Yum.  This recipe is adapted from Catholic Traditions in Cooking by Ann Ball.

Or if you prefer to use packages of oatmeal you can follow this recipe and directions:
To make this no-bake treat, you will need:

6 individual packages of Maple and Brown Sugar Oatmeal
1/2 cup of peanut butter
1/4 honey
6 oz. of raisins


Empty packages of oatmeal into a bowl. Add peanut butter, honey, and raisins and mix well until all ingredients are incorporated. Take pieces of the mixture and roll into balls. Your hands will get a little sticky, so rinse and dry them as needed. The recipe makes about 20 1 1/2 inch balls. Place in refrigerator until chilled and then enjoy!

September 29 is the Feast of the Archangels and St. Michael is one of three that we honor. Below is a book which includes explanations and stories about the angels and archangels by Fr. Lovasik, an author that you can trust in explaining the truths of the Catholic faith to children. You can purchase this book on many different sites including Amazon.

Prayer to St. Michael

St. Michael the Archangel, 

defend us in battle. 

Be our defense against the wickedness and snares of the Devil. 

May God rebuke him, we humbly pray, 

and do thou, 

O Prince of the heavenly hosts, 

by the power of God, 

thrust into hell Satan, 

and all the evil spirits, 

who prowl about the world 

seeking the ruin of souls. Amen.

Go to the archives of this blog if you wish to see an earlier posting with some of the grandchildren: 

The Archangels

For an excellent article on the Archangels, go to the National Catholic Register, September 26, 2021, entitled "Archangels, Assist!" by Joseph Proncehen

If you find this blog helpful, please subscribe or invite friends to subscribe. The simple directions are at the bottom of the homepage! 

                                                   Happy Feast of the Archangels!

                                   St. Michael, St. Gabriel, and St. Raphael, Pray for us!

Saints Andrew Kim Tae-gon, Paul Chong Ha-Sang and Companions, September 20

The Korean saints were taken from some of the most courageous men and women called by God to witness to His love for the human family. The roots of the Catholic faith probably originated as early as the late 1500s when Japanese Christian soldiers baptized some Koreans during the Japanese invasion of Korea.

The Koreans were an ancient people. They had at different times attained great achievements in cultural and scientific discoveries, notably during the Golden Age of the 15th and 16th centuries. Buddhism characterized early periods in their history. During the Golden Age, Confucianism and Neo-Confucianism prevailed. The country embraced isolationism as a method of preventing the imperialistic West from influencing their Korean identity.

In 1777 Korean Confucian scholars returning to Korea from China brought with them Christian works  they had obtained from Jesuit priests. After studying them many became Catholics and a home Church was begun. About twelve years later, when a Catholic priest was smuggled into Korea and ministered to the Catholics in secret, he was surprised to find about 4,000 lay people practicing the faith. These lay people had never had the benefit of a priest or the sacraments. Nevertheless they practiced the faith and handed on its teachings to their children with constancy and deep belief. In a matter of years the Korean Catholic community reached ten thousand members.

Andrew Kim Tae-gon was born August 21, 1821, to Catholic converts. His parents were of the Yangban class, the ruling class.  The Joseon dynasty was governing and there were strict persecutions of all Christians, from the late 1700s to 1884.  Andrew's father, Ignace Kim Che-jun was martyred in 1839 along with many uncles. He was beatified in 1925.

Andrew was baptized when he was fifteen years old. His greatest desire was to become a Catholic priest. He studied in Bocaue, Philippines, and later at a seminary in Macau, a Portuguese colony in China. He was ordained a priest in Shanghai, 1844, by the French bishop, Jean-Joseph-Jean-Baptiste Ferréol. He then made his way back to Korea as the first Korean Catholic priest. His efforts to establish safe water routes for other priests to enter Korea and minister to Korean Catholics were met with capture, torture and beheading. In 1846 at the age of 25 he gave his life for Christ and for the Catholic faith in Korea. Like St. Andrew Kim Tae-gon thousands of Korean lay people and priests were martyred. In 1984, Pope John Paul II canonized St. Andrew Kim, St. Paul Chong Ha-Sang, a married layman, and other companions. A total of 103 were canonized that day, 45 lay men, 47 lay women, were among those canonized. Korea has the fourth largest group of martyrs for the faith among all countries.

"The blood of martyrs is the seed of Christians," remarked Tertullian. The Korean martyrs can inspire us and our children, grandchildren, and students by a faith so strong that with God's grace they were willing to die rather than recant it. Let us turn to them during the challenging times that we live in and ask for their help. 

                            St. Andrew Kim, St. Paul Chong and Companions, Pray for us! 

Below is a Korean entre recipe. It was invented by King Gwangaegun's servant for a royal celebration. And Mochi Ice Cream that you can enjoy as you honor these extraordinary martyrs of Korea. 

 Japchae (Chap Chae)

Ingredients                                            Equipment

8 oz. Sweet potato noodles                    Pot for boiling noodles

4 oz. Spinach                                          Measuring cups

1 1/2 tbsp. oil                                          Measuring spoons

2 Clove garlic minced                             Sharp paring knife

1/2 small yellow onion                            Scissors

3-4 Shiitake mushrooms                        Large mixing bowl

1 Small carrot                                        Wok or skillet 

1 Stalk scallion                                      Colander

1 Red pepper                                        Small bowl

1/2 tbsp. sesame oil                               Small whish

Salt to taste                                           Garlic press                                         

1 tsp. toasted sesame seeds

Sauce 

4 tbsp. soy sauce

2 1/2 tbsp. sugar

Directions                                            Servings: 3 people

1. Cook sweet potato noodles (you can find these in Asian stores and in the international aisle of some supermarkets). Cut noodles in half. Place in a pot of boiling water for 6 - 7 minutes. Remove, drain the water, and rinse under cold running water.  Set aside in the large bowl.

2. Heat up a pot of water and bring to boil. Blanch the spinach until wilted about 1 minute. Drain the water and rinse the spinach under cold running water. Form the spinach into a ball and squeeze it to discard the remaining water. Cut the spinach ball into half. Place in mixing bowl or small bowl until needed. For a video on blanching spinach, check this out how to blanch 

3. Mix the soy sauce and sugar together in a small bowl. Set aside. 

4. Heat up oil in a wok or skillet  over high heat. Add the garlic, thinly sliced onions, washed mushrooms, and a carrot, cut into thin strips. Cook for two minutes. Add stalk of scallion, cut into 1-inch lengths and stir-fry one minute. 

5. Turn the heat to low. Add noodles and spinach to the wok. 

6. Add sesame oil, the soy sauce mixture and salt to taste. Stir and combine well.

7. Place 1/3 portion on each plate and sprinkle with sesame seeds. This dish is served at room temperature.*

*You may enjoy Chap Chae with stir fried steak. Here is a beef marinade if you decide to add 8 oz. sliced beef stir fried to your noodles and vegetables.

Marinade

1 Tbsp. soy sauce

1 Tsp. rice wine (mirin found in cooking wine aisle in grocery stores)

1/2 Tsp minced garlic

1/4 Tsp. ground black pepper

1 Tsp. toasted sesame oil (may use regular)

Mochi Ice Cream - Gluten Free

I hope you have enjoyed mochi ice cream before. If not you are in for a treat. This delicious dairy confection is ice cream on the inside and a scrumptious rice coating on the outside. It melts in your mouth and comes in all sorts of different flavors. The ones pictured below are called Dulce de Leche, coffee ice cream with a caramel center. I challenge you to try and have only one!

You can find this delightful dessert in the ice cream section of the frozen food aisle. There are a great many varieties and brands. Enjoy!

Below is a great resource for the saints and for activities for parents, grandparents, catechists and teachers to use with children. It contains a large number of saints, including St. Andrew Kim Tae-gon. You can view its table of contents on Amazon and buy the book from Loyola Press. It is suggested for ages five and up.

St. Andrew Kim and St. Paul Chong and Companions, Pray for Us!

 You will find another Korean recipe in this blog in the archives for Sept. 20, 2013

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St. Robert Bellarmine, S.J., St. Hildegard of Bingen, September 17, Doctors of the Church

St. Robert Bellarmine was born in Montepulciano, Italy, on October 4, 1542. He grew up in the hills of Tuscany known today for its wines. His parents were from the nobility but poor. His mother was the sister of Pope Marcellus II,  who was pope from April 1555 to May 1555.

Robert was an excellent student showing great promise as a scholar from his earliest days. In 1560 he entered the Jesuit novitiate in Rome. His studies took him to Mondovi, then the University of Padua, and finally the University of Leuven at Brabant where he completed his studies and was ordained. He went on to be a professor of Thomistic theology there for seven years, returning to Rome at the request of Pope Gregory XIII.

St. Robert Bellarmine, although often sickly, had a long and illustrious career at the service of the Church. Pope Clement VIII said of him at the time, "The Church of God had not his equal in learning." During his lifetime, he promoted the cause of St. Aloysius Gonzaga who had been a student at the University of Leuven when Robert Bellarmine was there. He was a prolific writer and scholar and has left many works for posterity. He died September 17, 1621. He was canonized in 1930 and in 1931 was made a Doctor of the Catholic Church. His remains are in a side altar at the Church of St. Ignatius in Rome. We can honor and celebrate St. Robert Bellarmine for using his many intellectual and spiritual gifts at the service of the Church. He is a good saint to pray to for help with schoolwork. St. Robert Bellarmine, pray for us!

Doctor of the Church: A title given since the Middle Ages to certain saints whose writing or preaching is outstanding for guiding the faithful in all periods of the Church's history. (Catholic Culture)

Latteruolo, Traditional Italian Dessert for Children

This traditional Italian dessert has its roots in the 1600s. We can imagine St. Robert Bellarmine having a dish of it, if not in his childhood, perhaps when he was an adult. This dessert reminds me of my grandmother's custard which I loved as a child. I still love it! The only real difference between the two is latteruolo develops a crust on the bottom as it bakes. Below is the recipe which I think the whole family will enjoy.

For little helpers, adding the sugar into the egg mixture and later adding the cornstarch into the egg mixture is something they can do with a little oversight from Mom, Grandma, or an older sibling.

Recipe sometimes referred to in English as Milkman

Ingredients                                Equipment

27 1/2 oz. milk                                    1 large mixing bowl

5 eggs                                                                  Measuring spoons

1/2 cup flour or cornstarch                                Measuring cups

1 cup of sugar                                                      Hand whisk

1 lemon                                                                Grater

Powdered sugar                                                   Pan

1 teaspoon cinnamon                                           Candy thermometer

1 pinch of nutmeg                                                Baking dish, 9 x 12 approximately

Salt

Baking spray or butter

 DIRECTIONS: Preheat over to 325 Fahrenheit

1. Add eggs to the large mixing bowl. Whisk well. Add sugar, grated lemon rind and pinch of salt. Mix well. Add cinnamon and nutmeg but be sure there are no lumps in them. Put through a strainer if necessary. Blend completely with a hand whisk.

2. Heat the milk. Do not scald it. About 125 or 130 degrees F is good. If you don't have a candy thermometer just heat it until it is hot but not boiling or scalding. 

3. Add the flour or cornstarch to the egg mixture. Mix well. Then add the warmed milk. Mix well.

4. Lightly grease a pan or casserole baking dish with butter or use baking spray.

5. Pour the mixture into the baking dish. Bake for about 70 minutes. I set my timer for 50 minutes and then kept checking it every 5 minutes. You will be able to tell when the dessert is done. The mixture will be set and will not jiggle. It is similar to the doneness of a pumpkin pie filling.

6. Remove from oven and let it cool, Dust with powdered sugar if you wish. It is very delicious with or without the powdered sugar.

7. It says it serves 8 but I think you could get 10 serving out of it or more! Buon appetito

Children's Book for St. Robert Bellarmine

I could not find any children's books of St. Robert Bellarmine in print, but I did find digital copies of a number of saint e-books for children among them St. Robert Bellarmine.  A hardback copy is much nicer for reading, but the website I am listing here has a number of hard to find saint stories that I think many families will enjoy reading, catholicchildrensebooks.com If you know of a hard copy or paper back children's book of St. Robert Bellarmine please email me.

Eibingen Abbey, photo courtesy of K. Findlay

St. Hildegard Bingen was born about 1098 in Bermersheim vor der Hole, Germany. Her parents were Mechtild of Merxheim-Nahet, Hildebert of Bermersheim. They were of the noble class.

 As a young child Hildegard had visions which continued throughout her life. She was gifted intellectually in math and music and received an education in Latin, Scripture, reading, and writing. At age 18 she entered the Benedictine Abbey where her education and creative spirit were allowed to flourish. She wrote musical compositions, theological, medicinal, and biological texts. She founded monasteries. Hildegarde was a prolific writer. Volumes of her writings are with us today including Scivias, the description of her visions which include Creation through the Symphony of Heaven. This work was reviewed and blessed by Pope Eugenius III. 

St. Hildegard lived to be 81 years old, dying on September 17, 1179. She is buried in Eibingen Abbey. Pope Benedict XVI canonized her on May 10, 2012. She was named the fourth woman doctor of the Church on October 7, 2012. St. Hildegard used her intellectual and spiritual gifts to produce numerous works. She is an excellent saint to pray to for developing our talents. St. Hildegard, pray for us and guide us!

 St. Hildegard was not only a prolific writer of everything musical and scientific, but she also wrote a cookbook! Below is one of her recipes featured in Cooking with the Saints by Ernst Schuegraf. I made it according to the directions but I am modifying it slightly. This lebkuchen goes well with a cup of coffee, tea, or hot chocolate. A dollop of whipped cream is just the perfect topping according to my husband. 

St. Margaret's Lebkuchen by St. Hildegard

Ingredients

3/4 cup sour cream

1 cup plain yogurt

3/4 cup of sugar

pinch of salt

1 1/2 tsp. of coriander

1 1/2 tsp. of cinnamon 

1/2 tsp. each cardamom,

nutmeg, cloves, allspice  

2 tsp. baking soda

3 tbsp. milk

3 1/4 cup whole wheat flour

Directions: Preheat the oven 375 Fahrenheit

1. Add the first 4 ingredients together and mix with a hand whisk until foamy.

2. Dissolve baking soda in milk and add to mixture.

3. Add spices to flour and blend thoroughly. Be sure the spices are completely broken down. Put through a strainer if necessary.

4. Add flour mixture to the wet mixture and with a wooden spoon blend completely. If mixture seems too stiff, add a small amount of milk or yogurt.

5. Grease a a 10 inch round baking pan with baking spray or butter. 

6. Spoon the mixture into the pan and pat evenly all the way around.

7. Bake in the bottom half of the oven for 35 to 45 minutes. It is done when a toothpick comes out clean when inserted in the middle of the lebkuchen.

8. Remove from the oven and let cool. 

9, Sprinkle with confectionary sugar or a dollop of whipped cream if you like, or eat it plain as I did. It is very flavorful!

                                          Happy Feast Day, St. Hildegard!

     

                         Here is a children's book, appropriate for ages 4 - 8, by well-known author Demi.

                                 

Nativity of the Blessed Mother, September 8

 HAPPY BIRTHDAY, MARY!  

The celebration of birthdays is loved by all of us but especially children. Today is Mary's birthday. Mary was the daughter of Sts. Joachim and Anne, the mother of Jesus and the wife of St. Joseph. It is a wonderful opportunity to teach our children a little bit about Mary while we honor her on her birthday.

Mary has many feast days and titles. Her birthday has been honored in Syria and Palestine since the 5th century. The celebration of her nativity was accepted and adopted by the Roman Catholic Church by the end of the seventh century. St. Andrew of Crete and St. John Damascene preached sermons in honor of Mary's birth. The exact date of her birth is not known for certain. It is according to Fr. Francis X. Weiser, S.J., "Not improbable that a genuine ancient tradition of the Church in Jerusalem provided the date."

What can we teach our children and grandchildren about Mary on her birthday? First, we can tell them that Mary was given a special gift by God. She was created without Original Sin so she could grow up to be the Mother of Jesus, God's Son, and our Mother, too. That special gift is called the Immaculate Conception. Mary is full of grace. She always cooperated with God's plan for her and for the salvation of the human race through her Son, Jesus, His suffering, death, and resurrection. Mary brought and still brings many graces and blessings to us through her intercession with Jesus.

 So today, let us remember Mary's birthday and thank her by celebrating it. You can make one of the treats we have here or one of your favorite family desserts. You can buy something at the store if you haven't time to bake. Blueberries have been traditionally associated with the birthday of Mary. In the archives of this blog, September 7, 2015, you will find other suggestions. Feel free to send us yours. Don't forget to sing "Happy Birthday" and ask the Blessed Virgin Mary to help you accept God's plan for you in your life. 

Blueberry Lemon Dump Cake

You can make this dessert with your favorite two year old!

Ingredients                                    Equipment

Lemon pie filling                                               9 x 13 rectangular pan

Blueberry pie filling                                           Large mixing spoon

2 sticks of unsalted butter                                   Small microwaveable bowl

1 yellow cake mix                                               Medium-size spoon

Non-stick baking spray

Directions: Preheat oven 350 F        Yield: 16 squares      

1. Spray baking pan with baking spray.

2. Dump lemon pie filling into pan. Spread filling throughout pan evenly.   

3. Dump blueberry pie filling into pan. Mix thoroughly with lemon filling.

4. Dump yellow cake mix on top of filling. Be sure pie filling is covered.

5. Melt butter. Pour melted butter over cake mix. Do not mix. Be sure that the cake mix is entirely covered with melted butter.

6. Bake for 40 to 45 minutes or until golden brown. Remove from oven. Cool. Cut and enjoy.

Blueberry Muffins

INGREDIENTS                                                                    yield: 12 muffins

• 2 cups all-purpose flour, spooned into measuring cup and leveled-off
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 stick (1/2 cup) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1-1/2 teaspoons vanilla extract
• 1/4 teaspoon almond extract
• 1/2 cup milk
• 2-1/4 cups fresh blueberries
• Non-stick baking spray

• 
  
• Directions: Preheat Oven to 375 degree F
• 
  

1. 1. Put an oven rack in the middle position. Line a 12-cup muffin tin with paper liners. Spray the pan and the liners with non-stick cooking spray.
2. 2. In a medium bowl, whisk together the flour, baking powder and salt.
3. 3. In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and almond extract. (The batter may look a little grainy -- that's okay).
4. 4. Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. The batter will be very thick. Add the blueberries to the batter and fold gently with a spatula until evenly distributed. Do not overmix.
5. 5. Scoop the batter into the prepared muffin tin (an ice-cream scoop with a wire scraper works well here); they will be very full. 
6. 6. Bake for about 30 minutes, until lightly golden. Let the muffins cool in the pan for about 10 minutes. Run a knife around the edge of each muffin to free it from the pan if necessary (the blueberries can stick), then transfer the muffins to a rack to cool completely.

                                                             ENJOY!

Two children's books on Mary to read to your children. There are many lovely children's books on the Blessed Virgin Mary to introduced to your children. Here are two I like.

Tomie de Paola is one of our family's favorite authors and illustrators.

Here is another children's book on Mary. This book helps children come to know and love Mary while teaching them some of her honors and titles.

PRAYER 

THE MEMORARE

Remember, Oh most gracious Virgin Mary, that never was it known

that anyone who fled to thy protection, implored thy help, or 

sought thy intercession was left unaided.

Inspired by this confidence, I fly unto thee, O Virgin of Virgins my

Mother. To thee do I come, before thee I stand, sinful and 

sorrowful.

Oh, Mother of the Word Incarnate, despise not my petitions,

but in thy mercy hear and answer me. Amen.

Mary, Queen of the World, August 22, Crown Cookies for Mary

These simple but elegant cookies are to celebrate the Queenship of Mary, August 22, on the Universal Calendar of the Catholic Church. It is a simple but delicious sugar cookie recipe cutout with a crown cookie cutter, baked, cooled, and then dusted with confectionary sugar and sprinkled with edible, gold flecks. 

The Queenship of Mary was established by Pope Pius XII on October 11, 1954. The faithful had recognized Mary as Queen long before the acknowledgment of her title and feast day. Mary's titles are received as a result of her cooperation with her Son in the redemption of the human race. We can only imagine the delight Our Lord has in giving His mother the title and status of queen. Mary, in turn, by her total cooperation with her Son raises all of us to nobility! After all, she is our mother, too.

You can find the sugar cookie recipe in my book, Celebrating Advent and Christmas with Children

on page 39.

Happy Feast Day, Mary, Queen of the World!