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September 12


Saint of the day:
The Most Holy name of Mary

The Story of the Most Holy Name of the Blessed Virgin Mary

This feast is a counterpart to the Feast of the Holy Name of Jesus; both have the possibility of uniting people easily divided on other matters.

The feast of the Most Holy Name of Mary began in Spain in 1513 and in 1671 was extended to all of Spain and the Kingdom of Naples. In 1683, John Sobieski, king of Poland, brought an army to the outskirts of Vienna to stop the advance of Muslim armies loyal to Mohammed IV of Constantinople. After Sobieski entrusted himself to the Blessed Virgin Mary, he and his soldiers thoroughly defeated the Muslims. Pope Innocent XI extended this feast to the entire Church.

In Hebrew, the name Mary is "Miryam". In Aramaic the language spoken in her own time, the form of the name was "Mariam". Based on the root "merur", the name signifies "bitterness". This is reflected in the words of Naomi, who, after losing a husband and two sons lamented, " “Do not call me Naomi (‘Sweet’). Call me Mara (‘Bitter’), for the Almighty has made my life very bitter."

Meanings ascribed to Mary's name by the early Christian writers and perpetuated by the Greek Fathers include: "Bitter Sea," "Myrrh of the Sea", "The Enlightened One," "The Light Giver," and especially "Star of the Sea." Stella Maris was by far the favored interpretation. Jerome suggested the name meant "Lady", based on the Aramaic "mar" meaning "Lord". In the book, The Wondrous Childhood of the Most Holy Mother of God, St. John Eudes offers meditations on seventeen interpretations of the name "Mary," taken from the writings of "the Holy Fathers and by some celebrated Doctors". The name of Mary is venerated because it belongs to the Mother of God.



Ave Maris Stella



When I think of the Blessed Mother I think comfort. So on this lovely fall day we will honor her with Big Cinnamon Rolls!

Cinnamon Roll Recipe 

Serving for 16 large rolls
(normal roll, not special filled)



  • 2 packets of instant dry yeast

  • ½ cup of warm water (110')

  • 2 table spoons of sugar

  • 2 cups of whole milk

  • 1 package of instant vanilla pudding

  • 1 stick of unsalted butter

  • 2 eggs

  • 1 teaspoon of salt

  • 8 cups of flour



  • 2 sticks of melted butter
    for coating dough after rolling out

  • 2 cups of brown sugar

  • 2 table spoons of ground cinnamon



  • 1 stick of unsalted butter

  • 8 ounce cream cheese

  • 1 teaspoon of vanilla extract

  • 3 cups of powdered sugar

  • 3 tablespoons of milk



  1. Dissolve sugar in warm water and add yeast.

  2. Stir to mix.  Let sit 10 minutes.

  3. Pour instant pudding into cold milk and mix.

  4. Add butter, 2 eggs, salt, and mix.

  5. Add yeast mixture and stir it in.

  6. Add flour 1 cup at a time, stirring in each cup.  

  7. A stand mixer and dough hook could be used here.  

  8. After the 8th cup, hand knead or mix on medium with dough hook until the dough clears the sides of the bowl.  

  9. About 3-4 minutes.

  10. Remove from mixing bowl and form ball.  

  11. Spray the inside of a large bowl with non-stick spray, place dough in bowl and give it a light spray so it doesn’t stick to sides.  

  12. Cover and let rise for 1 hour to double in size.

  13. Punch down, cover, and let rise again for 30 minutes.

  14. Butter 9X13 casserole dish or baking pan.

  15. Put dough on floured surface and knead just to remove excess air.  

  16. Roll out with floured rolling pin to about 34” X 21”. Brush 2 sticks of melted butter on dough.

  17. Sprinkle brown sugar/ cinnamon mixture over top all the way to the edges and roll up long ways.

  18. Cut into 2” pieces using floss.  

  19. At this point, you could place the individual buns on a pan and freeze just till hard.  

  20. Place in gallon Ziploc bag and remove as needed.

  21. When removing from freezer, let thaw and rise in warm place before cooking as normal.

  22. This pan will hold about 6 pieces.  Be sure to leave spaces so it has room to expand while cooking.

  23. Cover with plastic wrap and let rise for one more time for 20 minutes.

  24. Turn oven on at 350'F

  25. Take one stick of softened room temp butter and softened cream cheese and mix together with paddle in stand mixer.  

  26. After this is mixed, add powdered sugar 1 cup at a time while mixing till creamy.

  27. If needed, you can thin cream cheese icing by adding 2-4 TBSP of milk.

  28. Remove plastic wrap from rolls and place in 350'F oven for 20 minutes or until lightly browned.

  29. SLATHER on lots of icing and enjoy!

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