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Saints Feast Family
~Exploring Catholic Patron Saints of the Day & their Feasts (Catholic Cuisine)
(Find food, recipes, traditions, locations, relics, prayers, songs, book, movies, art, products, crafts & more!)

November


Black Friday
The Friday after Thanksgiving
Biggest shopping days of the year or the day we put up our Christmas Tree

On this day after Thanksgiving we go out as a family
and buy our Christmas Tree!


This is the craft of the day. The biggest decorating day of the year!


 

Something to add to this day, stovetop potpourri!

Have you ever tried it? I know, I know…it’s a bit outdated and old-fashioned, but it works amazingly well! Here’s what you’ll need…

  • a medium sized pot

  • 1 tablespoon vanilla

  • 3 cups apple cider

  • sliced oranges

  • sliced lemon

  • fresh cranberries

  • whole cloves

  • cinnamon sticks

  • fresh rosemary

  • fresh christmas tree or wreath stems (seriously!)

Directions:

  1. Once you have all of your ingredients in the pot, fill it up with water all the way leaving about an inch from the top.

  2. Then pop it on your stove and let it simmer away, within MINUTES, your entire home will be perfumed with the scent!

 

Prayer:
 


Recipes:

Hot Cocoa vs. Hot Chocolate
Hmmmmm that is the question!
Real Chocolate or Powder Cocoa

Decadently Thick Italian Hot Chocolate


This thick hot chocolate isn't for the faint of heart. It is rich, thick, and full of real chocolate. This is the kind of hot chocolate you make when you want to truly indulge!
 

Yield: Serves 2 to 4

Ingredients

  • 2 TBSP butter

  • 2 teaspoons to 1 tablespoon cornstarch

  • 2 c milk

  • 4 TBSP sugar

  • 1 tsp cocoa powder

  • 1 pinch of salt

  • 1 c chopped chocolate or chocolate chips
     

Directions:

  1. Melt butter in a medium saucepan over low heat.

  2. Whisk in cornstarch until combined and melty. If you want the hot chocolate thicker, use the maximum amount of cornstarch.

  3. Add in milk and sugar. Increase the heat gradually to medium-high. Bring to a boil, stirring constantly. Mixture will start to thicken.

  4. Once the mixture begins to thicken, turn the heat down to low and add in the chocolate chips. Stir constantly until well melted.

  5. Serve hot. Keep the leftovers because it is also amazing, if not better cold!

Hot Cocoa
 

  • 1/4 tsp Hershey's cocoa

  • 1 dash Salt

  • 1/2 c Sugar 

  • 1/4 tsp Vanilla extract

  • 4 cup Milk

  • 1/3 c hot water
     

Directions:

  1. Mix everything together until warm.

  2. Do not boil

Braided Nutella Bread

Makes one 25 cm/10 inch bread.

INGREDIENTS:

  • 450 g all-purpose flour

  • 70 g sugar

  • 35 g live yeast or 2 teaspoons dry yeast

  • 180 ml milk

  • 30 g butter,

  • 2 egg yolks, save the whites for brushing

  • 1 cup (240 ml) Nutella
     

Directions:
 

  1. Combine flour and sugar in a bowl, and set aside.

  2. Heat the milk in a saucepan until it’s warm, add the butter, and take the mixture of the heat,
    and let the butter melt in the milk. You want the milk/butter mixture to be finger-warm. Let the yeast dissolve in the milk.

  3. Add the yeast mixture and the egg yolks to the flour, and mix until its combined. If using a stand mixer, keep mixing for 4-5 minutes on medium speed to get the dough elastic and soft. If kneading by hand, keep kneading for 10-12 minutes.

  4. Place dough in a lightly oiled bowl. Cover bowl with plastic wrap, and place in a warm place, and sit to rise for about 2 hours, or until doubled in size.

  5. Knead the dough to deflate, and divide the dough in 4 pieces, and form them to balls. 

  6. On a lightly floured surface roll each dough ball to a 10 inch/25 cm discs. Place one dish on a parchment lined baking sheet, and use a plate to outline where to put the Nutella. Heat the Nutella for a few seconds in the microwave to make it easier to spread.

  7. The dough braided.

  8. Spread a thin layer of Nutella on the dough. Put another disc on top, and repeat outlining and spreading Nutella. Add third dough disc and repeat with the Nutella. Put the last dough disc on top. Place the plate on top, and cut of any excess dough round the plate with a sharp knife. Remove the plate.

  9. Place  a small cup in the middle of the dough, to mark the center. Cut the dough at 3, 6 9 and 12 o’clock and cut each quarter into 4 pieces, so you end up with 16 slices connected to the center circle.

  10. Take 2 neighboring slices and twist them two times away from each other, connect the two in the end, and pinch them together forming a point. Do this with all the slices, and now you have a star flower formed bread.

  11. Cover dough loosely with a damp tea towel and let rest for 20 minutes.

  12. Preheat oven to 350°F. Brush surface of the bread with the egg whites. Bake bread for 15-20 minutes or until lightly browned.