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October 3

 

Saint of the day:
St. Theodore Guerin

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Patron Saint of Roman Catholic Diocese of Lafayette in Indiana

The Story of St. Theodore Guerin

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St. Theodore Guerin (1798–1856), also known as St. Theodora, was born in Etables, France, towards the end of the French Revolution. She was a pious child who loved prayer and who knew her vocation was to be a nun. However, she was delayed in following this path after the murder of her father when she was 15, which, in addition to the previous death of two of her siblings, sent her mother into a deep depression. St. Theodore took on the household tasks and the care of her mother and her remaining sister. Finally, when she was 25, her mother gave her consent, and Theodore left home to enter the religous life. She joined the Sisters of Providence who served God by educating children and caring for the poor, the sick, and the dying. In 1840 she was asked to lead a band of missionary sisters and establish her order in the United States of America, specifically to serve the pioneers in Indiana. Even though her health was fragile, she crossed the Atlantic and then traveled by steamboat and stagecoach until she reached the wilderness mission of St. Mary of the Woods, which consisted only of a tiny log chapel. She and her five sisters endured the extreme hardships common to life on the frontier. Less than a year after arriving she opened an academy which became the first Catholic women's Liberal Arts college in the United States, still active today, called St. Mary of the Woods College. St. Theodore also established numerous schools, pharmacies, and orphanages throughout the state of Indiana. She was beatified by Pope John Paul II and canonized in 2006 by Pope Benedict XVI.

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https://en.wikipedia.org/wiki/Th%C3%A9odore_Gu%C3%A9rin

https://www.franciscanmedia.org/saint-of-the-day/saint-theodora-guerin

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Prayer:

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Visit:

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Shrine of Saint Mother Theodore Guerin

Sisters of Providence, 1 Sisters of Providence Road, St

https://spsmw.org/visit/

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Recipe

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Indiana Persimmon Pudding Cake

This takes an old-fashioned holiday dessert and gives it a modern update, notably, healthier ingredients and a simplified method of baking. Be sure to use very ripe, very soft persimmons to make this cake. When topped with lightly sweetened whipped cream, it’s just right for the holiday table. Leftovers are excellent for breakfast with a spoonful of plain Greek yogurt. 
 

Ingredients

  • 4 medium very ripe hachiya or fuyu persimmons (deep orange color, very soft)

  • ⅔ cup sugar

  • 1 cup low-fat buttermilk

  • 3 tablespoons melted butter, plus more for greasing the cake pan

  • 1 egg

  • 1 1/2 teaspoons vanilla extract

  • ½ cup Sprouts organic almond meal (almond flour)

  • 1 ¼ cups whole-wheat pastry flour

  • 3/4 teaspoon cinnamon

  • 3/4 teaspoon cloves

  • ½ teaspoon ginger

  • 1 1/2 teaspoons baking soda

  • ¼ teaspoon kosher salt

  • Lightly sweetened whipped cream or vanilla ice cream for serving
     

Directions

  1. Preheat oven to 350 degrees F. Generously grease a 9-inch round cake pan with butter. Cover the bottom of the pan with a piece of parchment cut to size. Butter the parchment.

  2. Use your hands to peel the skin and stem off the persimmons and put the flesh into a food processor or blender. Puree the persimmons. Measure 1 cup of the persimmon puree and put into a large bowl (save any remaining persimmon for another use, such as for topping yogurt or blending into a smoothie). Add the sugar, buttermilk, butter, egg, and vanilla to the persimmon and whisk thoroughly.

  3. Into a medium bowl, sift the almond meal, flour, baking soda, cinnamon, cloves, ginger, and salt (if some of the almond meal remains in the sifter, just dump it into the bowl). Add to the persimmon mixture and whisk together until smooth and blended. Pour into the prepared cake pan and transfer to the oven to bake

  4. Pour into the buttered pan and bake until firm to the touch (no indent when you press with a finger), and a toothpick comes out clean, 50 minutes.

  5. Let cool for 10 minutes. The cake will deflate, but that’s what makes it as much pudding as cake! Cut straight from the pan or invert pan onto a plate and set right side up.

  6. Cut into wedges and serve with a whipped cream or ice cream.

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