Friday, March 25, 2016 - Good Friday (from “God’s Friday”)
The Annunciation
Worship: 12 Noon &
7 pm
Reading: John
18:1-19:42
…Hard
it is, very hard,
To travel up the slow and stony road
To Calvary, to redeem mankind; far
better
To make but one sceptered miracle,
Lean through the cloud, lift the
right hand of power
And with a sudden lightning smite
the world perfect.
Yet this was not God's way, who had
the power,
But set it by, choosing the cross,
the thorn,
The sorrowful wounds. Something
there is, perhaps,
That power destroys in passing,
something supreme,
To whose great value in the eyes of
God
That cross, that thorn, and those
five wounds bear witness.
Dorothy Sayers
(1893-1957), from "The Devil To Pay"
- Bake hot cross buns to break
the fast (see recipe below.)
Holy Week: Hot Cross Buns 375° oven about 15 buns
In a small bowl, combine:
1 pkg. dry yeast
¼ c. warm water
In a small saucepan, scald:
1 c. milk (or soymilk)
Add:
1 t. salt
¼ c. sugar
¼ c. butter
Pour milk mixture into a
large bowl. Let cool to lukewarm.
Stir in:
1 c. flour
Add:
yeast mixture
1 egg, beaten
½ t. ground cinnamon
½ c. raisins or currants
Mix well. Add:
2½ - 3 c. flour
Knead 5 minutes on floured surface.
Place in greased bowl. Cover with clean kitchen towel. Let rise in a warm place
until doubled, about 1 ½ hours. Punch down. Turn out onto floured surface; let
rest 10 minutes. Shape into round buns (about 2 ½” diameter), and place on
greased baking sheet. Cover with towel; let rise until doubled, about 30
minutes. Bake in a preheated 375° oven for 15-20 minutes, until golden brown.
Remove to racks. Cool.
Mix: (to make a moderately
thick frosting)
1 c. powdered sugar
2 t. to 1 T. milk
a few drops of vanilla
Pipe frosting through the
snipped corner of a sandwich bag into the shape of a cross on each bun. Makes
about 15.
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