Boy Scouts Participate in Annual Living Stations Production

Boy Scout Troop 66 pic

Five Boy Scouts from Troop 66, sponsored by the Dunmore Presbyterian Church, recently played out five characters of the Living Stations of the Cross. The production was presented by the Dunmore Catholic High School Youth Group at St. Mary of Mount Carmel Church on Chestnut Street.

Shown from left are Bobby McMynne, Robert Klemens, Matt Culkin,  Jack Culkin, and Zac Pyeron at Living Stations of the Cross.

 

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Cheryl’s Cuisine: April 2017

By Cheryl Radkiewicz

Easter is fast approaching.  My thoughts turn to preparations for my basket filled with traditional Russian Easter foods, which I have blessed on Holy Saturday.  Historically, dessert for the holiday is comprised of nut, poppy seed, and other varieties of kolachi. We can’t forget the solid milk chocolate Easter egg candies.  

But what if you’re having a large crowd?  The item that screams “Easter” to me is coconut.  Bakeries make bunny and egg cakes with fluffy vanilla frosting topped with coconut.  It’s sweet, light, and can be toasted.

On doing some research, I found that coconut is a “seed” and  can also be considered a fruit or a nut.  Either way, it adds a different taste and texture to your cooking.   So this month, I thought I’d share some favorite coconut dessert recipes with you from my recipe box.   Wishing everyone a Happy, Blessed Easter!

Coconut Ice Cream Cake:

coconut60 Ritz crackers
1 stick butter, melted
1 1/2 cup milk
2 pkgs. instant coconut cream pudding
1/2 gallon of vanilla or French vanilla ice cream
1 large Cool Whip
Coconut

Crush the crackers and pour in melted butter.  Press into 13x9x2″ pan. Do NOT bake. Soften ice cream. Beat milk with pudding mix. Blend into ice cream. Put into crust and top with Cool Whip and additional coconut, if desired. Freeze for at least a few hours or overnight, covered. Let sit in refrigerator a few hours before serving. Keep refrigerated until ready to serve.

***

Italian Cake:

12801Cream:
2 sticks butter, softened
1 1/2 cups sugar
4 eggs
1-1 oz. bottle anise extract (optional)
1 tsp. lemon extract
1 tsp. orange extract

Beat above mixture with beater and add the following:

3 cups flour
4 tsp. baking powder
Pinch of salt
1/2 cup milk
1/2 cup orange juice

Beat all until creamy.

Fold in:
1/2 cup chopped walnuts
1/2 cup coconut
1/4 cup chopped maraschino cherries, drained

Butter and flour a 10″ tube pan.  Bake 50 minutes in preheated 350 degree oven.  Cool 10 minutes and take out of pan and serve.  Note:  Can serve with whipped cream on  the side.

***

Hawaiian Delight Cake: 

Pineapple3 1/2 cups flour
1 1/2 cups sugar
1 tsp. cinnamon
1 1/4 cups oil
2 cups mashed bananas
1-8 oz. can crushed pineapple, drained (save liquid)
3 eggs
1/2 cup chopped nuts
1  pkg. coconut
1 tsp. baking soda
1 tsp. salt
1 1/2 tsp. vanilla
1/2 cup chopped maraschino cherries

Sift dry ingredients together.  Add rest of ingredients.  Mix until blended.  Do not beat with beaters.  Add fruit and nuts last.  Pour into greased and floured tube pan.  Bake in preheated 350 degree oven for 1 hour.  Cool on rack 15 minutes before removing from pan.  Glaze with the following:
1/4 cup milk
1 cup powdered sugar
1/2 cup pineapple juice from the crushed pineapple

 Combine above.  Pour over cake.  When icing has dried, sprinkle with coconut.

***

Chocolate Raspberry Coconut Squares:

1 cup all-purpose flour
1/4 cup brown sugar
1/2 cup butter, softened

Preheat oven to 350 degrees.    For this base combine flour and brown sugar.  With pastry blender, cut in butter until crumbs form.  Press into greased 9″ square baking pan.  Bake for 20 minutes.

6826994-raspberriesFor topping:
1 cup sweetened condensed milk
1/2 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
2 eggs
1-6 oz. pkg. semi-sweet chocolate morsels
1 1/3 cup coconut, divided
1/2 cup chopped nuts

In large bowl combine sweetened condensed milk, flour, baking powder, salt and eggs. Mix well.  Stir in semi-sweet chocolate morsels, 1 cup of coconut and nuts.  Pour over cookie base and bake for 25 minutes longer.  Remove from oven and spread 1/2 cup of raspberry preserves on top.

Sprinkle remaining 1/2 cup coconut on top.  Let cool completely and cut into 1 1/2″ squares.  Makes 36 squares.

***

Creamy Coconut Pie:

1-3 oz. pkg. cream cheese, softened
2 Tbsp. sugar
1/2 cup milk
1 1/3 cup coconut
1-8 oz. Cool Whip
1/2 tsp. almond extract
1-8″ graham cracker crust, prepared

Combine cream cheese, sugar, milk and coconut in blender.  Cover and blend for 30 seconds.  Fold into whipped topping and add extract.  Spoon into crust and freeze until firm, about 4 hours.  Sprinkle with additional toasted coconut, if desired.  Keep at room temperature 5 minutes before cutting for creamier texture.  Store leftover pie in freezer.

***

fac7540543ab9748b06e2ec25d5d0341Quick, Easy Macaroons:

2-7 oz. bags flaked coconut
1-14 oz. can sweetened condensed milk 2 tsp. vanilla extract
1 1/2 tsp. almond extract 

Preheat oven to 350 degrees.  In large bowl combine coconut, condensed milk and extracts.  Mix well.  Drop by rounded teaspoons onto parchment paper or generously greased baking sheets.  Bake 8-10 minutes or until lightly browned.  

IMMEDIATELY remove from baking sheets.  (They will stick if allowed to cool on sheets). Store in loosely covered container.  Makes about 4 dozen.

Annual O’Malley Easter Party Set for Sunday, April 9th

O'Malley Easter Party

The 18th annual O’Malley free Easter party will be held on Sunday, April 9, from 1 to 3 p.m. at the Keyser Valley Community Center located on the corner of Keyser Ave. and Jackson Street in Scranton.

Children from preschool to fifth grade are all welcome to meet the Easter Bunny, Chuck E. Cheese, and Andy the Aardvark from Texas Roadhouse. There will be a picture with the Easter Bunny, Goodfella’s Pizza, orange drink, a half pound chocolate bunny, a McDonald’s cheeseburger & fries coupon, a free kids meal from the Texas Roadhouse, Utz potato chips, and a Krispy Kreme donut.

Reserve by April 6 by calling 570-346-1828 and leave a message of number of children attending.  Please RSVP by April 6, 2017.

Shown from left are: Vincent O’Malley, Patrick O’Malley, Keith Oleski, Gene Widdick, Mary Jo Noone, James Barrett, Vanessa Thomas, Jay Scheckman, and Patrick O’Malley, Sr.

 

Ash Wednesday Begins Season of Lent

ashToday, Ash Wednesday, March 1, will mark the start of the solemn 40-day season of Lent. Parishes throughout the 11-county Diocese of Scranton will distribute ashes as a sign of penance and to remind individuals of Lent’s call to a more complete gospel lifestyle.

At the Cathedral of Saint Peter in Scranton, ashes will be distributed during the 6:30 a.m., 8 a.m., 12:10 p.m. and 5:30 p.m. Masses. The Most Reverend Joseph C. Bambera, D.D., J.C.L., Bishop of Scranton, will be the principal celebrant of the 12:10 p.m. Pontifical Mass. CTV: Catholic Television will broadcast the Mass.

Ash Wednesday commemorates the ancient rite of placing the sign of the cross on the forehead with the reminder “Remember that you are dust, and to dust you shall return.” Lent’s invitation to repentance and conversion may also be found in the optional words of this rite: “Repent, and believe in the Gospel.” These ashes are gathered from the burned branches of palm carried the previous year in the Palm Sunday procession.

The Office for Parish Life is conducting an Ash Wednesday Retreat from 9 a.m.-2:30 p.m. in the Diocesan Pastoral Center, 330 Wyoming Avenue, Scranton. All are welcome. To register, call the Office at 570-207-2213.

Since, the Church encourages us to make confession a regular part of our spiritual life, especially during the holy season of Lent, parishes are participating in a Lenten initiative called The Light Is On for You, which means that every Monday evening during the Lenten season, beginning on the first Monday of Lent, March 6, and continuing through Monday of the last full week of Lent, April 3, confessions will be heard in every parish from 5:30 p.m. to 7:00 p.m.

The Diocesan website contains a variety of resources to help parishes extend the invitation to The Light Is On for You, and to help penitents prepare for and participate in the Sacrament of Reconciliation. See www.dioceseofscranton.org (Parish Life Office menu tab, then The Light Is On for You). The site also includes a Parish Directory listing parishes by location. Note: In parishes with multiple worship sites, call the parish office to confirm the site where the Monday evening confessions will be heard. Also check the specific parish bulletins or websites for details.

During Lent the Cathedral of Saint Peter will offer several ways in which the faithful can deepen their relationship with Jesus and come to know him in a more intimate way.

On Fridays the Stations of the Cross will be prayed following the 12:10 p.m. Mass and Novena to St. John Neumann. The Stations will air on CTV live on March 3 after the 12:10 p.m. Mass on that day and then on succeeding Fridays at 11:30 a.m., 2:00 p.m. and 9:30 p.m.

On Sundays, March 5, 12, 19 and 26; April 2 and 9, adoration of the Blessed Sacrament will begin at the conclusion of the 5 p.m. Sunday Mass. Evening Prayer and Benediction begin at 6:30 p.m.