Saints, Feast, Family
- Traditions passed down with Cooking, Crafting, & Caring -
The month of Mary: A Marian Month
Saint of the day:
Saint Rita of Cascia
Patron Saint of Difficult Marriages, Impossible Causes, Infertility, Parenthood
Saint Rita of Cascia's Story
Augustiniannun, also called Margarita. She was born in Roccaporena, near Spoleto, Italy, in 1381, and expressed from an early age the desire to become a nun. Her elderly parents insisted that she be married at the age of twelve to a mandescribed in accounts of her life as cruel and harsh. She spent eighteen extremely unhappy years, had two sons, and was finally widowed when her husband was killed in a brawl. Both sons also died, and Rita, still anxious to become a nun, tried unsuccessfully to enter the Augustinians in their convent at Cascia. She was refused because she was a widow and because of the requirement that all sisters should be virgins. Finally, in 1413, the order gave her entry, and she earned fame for her austerity, devotion to prayer, and charity.
In the midst of chronic illnesses, she received visions and wounds on her forehead which resembled the crown of thorns. She died on May 22 at Cascia, and many miracles were reported instantly. Canonized in 1900, she is honored in Spainas La Santa de los Impossibles and elsewhere as a patron saint of hopeless causes.
Basilica of St Rita in Cascia, Italy
the feast of St. Rita in Cascia, Italy
Cascia, Umbria, Italy
Benediction of Roses
with blessing and distribution of the Bread of Forgiveness
Today in Umbra locals pass out, during the Eucharistic celebration, the Bread of Forgiveness and today we are going to make something fun that is similar, a rose doughnut! I can’t imagine anyone not being able to forever after receiving one of these amazing roses.
1/3 cup warm water (110 ºF)
2 tablespoons yeast
1 tablespoon sugar
1 1/2 cup milk (110 ºF)
1/3 cup shorting or butter, melted and cooled to room temp
2 large eggs, beaten
1/3 cup sugar
5 cups all-purpose flour (more if needed)
1 teaspoon salt
Mix the yeast, warm water, warm milk and a tablespoon of sugar, cover with plastic wrap. Allow the yeast to bloom.
In a separate bowl add the flour sugar, and salt and set aside.
In the mixing bowl add the melted shorting, mix well. Add the beaten eggs, the bloomed yeast and mix with a paddle attachment in the mixer.
Once blended add half of the flour mixture and mix well. Repeat until the flour is all blended well.
At this point stop the mixer and exchange the paddle attachment for the dough hook attachment. Beat the dough until it starts to climb the dough hook.
Remove the dough from the mixer, place in a well-oiled bowl to double in size.
Once it has doubled in size, roll out the dough about a ¼ inch thickness and cut into circle.
To form the roses
Take 5 of the circles, make a line with the circles overlapping each circle. Then roll the line of dough long ways. This will look like there are two roses one at each end.
Cut the roses apart, cut the dough in half keeping the roses intact.
Once cut place the rose on a sheet pan, fix the leaves if needed and let the dough proof for about 10-15 minutes.
When the dough is ready to fry place the doughnuts rose side into the oil. After about a minute in the oil flip over to cook the bottoms of the roses.
Once cooked cool on a wire rack.
To glaze the rose
Toppings may vary from granulated sugar or powdered sugar but if you want a pour glaze then mix 3 cups powder sugar with 1/3 cup milk and 1 tablespoon of vanilla.
Flavoring may vary too from orange, lemon, strawberry…
Once the glaze is mixed dip the rose into the glaze and allow to dry on the wire rack.