December 25

Saint of the day:

Saint Anastasia

 

Patron Saint of people suffering from poison, martyrs, weavers

Saint Anastasia

The Church commemorates the feast of St. Anastasia of Sirmium during the Christmas Mass at Dawn. During the Introit, the celebrant exclaims, “Grant, we beseech thee, almighty God, that we who devoutly keep the Feast of blessed Anastasia, Thy Martyr, may feel the effects of her pleadings with Thee.”

Keeping her feast day on this day of her martyrdom reminds the faithful that the universal church is built on the faith and sacrifices of those saintly men and women who spread the Good News. Saint Anastasia is also named along with other major saints after the prayers of consecration and before communion.

Widowed at a young age, she never remarried but instead dedicated her life to serving the poor and the imprisoned. Because of this healing charism, Saint Anastasia is known as a healer and the “deliverer of potions.” She is also the patron saint of weavers, widows and martyrs.

https://www.catholic.org/saints/saint.php?saint_id=17

https://catholicsaintmedals.com/saints/st-anastasia/

https://en.wikipedia.org/wiki/Anastasia_of_Sirmium

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Prayer

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Visit

Cathedral of St. Anastasia

Trg Svete Stošije, 23000, Zadar, Croatia

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Recipe

Cream Cheese Kolacky
 

Ingredients

  • 1 (8-ounce) cream cheese, softened

  • 12 ounces (3 sticks) butter, softened

  • 3 cups all-purpose flour

  • 2 (14-ounce) cans fillings of choice (apricot, prune, raspberry, etc.)

  • Confectioners' sugar
     

Directions:

  1. Mix cream cheese and butter until light and fluffy. Add flour 1 cup at a time and mix well. Wrap dough in plastic and refrigerate for at least 1 hour.

  2. 2 Heat oven to 350 degrees. Roll out dough 1/4-inch on a surface that has been dusted with equal parts confectioners' and granulated sugars (not flour). Cut into 2-inch squares. Place 1/2 to 1 teaspoon filling on center of each square. Overlap opposite corners of dough to the center over filling.

  3. 3 Bake for 15 minutes or when corners start to brown. Cool and dust with confectioners' sugar. These tend to become soggy if held for several days, so store them tightly covered (or freeze) without the confectioners' sugar. Dust with confectioners' sugar just prior to service.

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