Calendar

What's Happening at St. Helens Catholic Church this week !?!
Confession- 30 minutes before Mass and Mass is at the Rectory Chapel 423 NE Grattan Street unless otherwise stated. (Please call ahead to confirm days and times for any event: (904)- 742-9781
Abstinence
Abstinence means refraining from eating the meat from mammals or fowl, and soup or gravy made from them. Fish is allowed, hence Fridays are known as "Fish Fridays." Traditionally, the laws of abstinence apply to all aged 7 and over.
Partial Abstinence
Meat and soup or gravy made from meat may be eaten once a day at the principle meal.
Fasting
Fasting is the taking of only one full meal (which may include meat) and two smaller, meatless meals that don't equal the large one meal. No eating between meals is allowed, but water, milk tea, coffee, and juices are OK. Meat is allowed at one meal (assuming abstinence isn't also expected on a given day). Traditionally, everyone over 21 years of age and under 59 years of age is bound to observe the law of fast.
Week of November 13th-19th
Monday 13th: Saint Didacus
Mass 8:30 am
Rosary After Mass
Mass 6:00 pm
Altar And Rosary Society 3:00pm
Tuesday 14th: Saint Josaphat, Martyr
Mass - 8:30 am
Rosary After Mass
Hospital Visitation and Shut-ins
Altar And Rosary Society 3:00pm
Wednesday 15th: Saint Albert the Great, Bishop
Mass-8:30am
Rosary After Mass
Altar And Rosary Society-3:00pm
Mass 6:00pm / Bible Study 7:00pm: The Book Of Ruth
Thursday 16th: Saint Gertrude, Virgin
Mass -8:30am
Rosary After Mass
Chrysostom Bible Institute 9am-12pm
Altar And Rosary Society-3:00pm
Mass 6:00pm / Catechism Classes 7:00pm
Friday 17th: Saint Gregory Thaumatirgas, Bishop Abstinence
Mass -8:30am
Rosary After Mass
Chrysostom Bible Institute 9am-12pm
Altar And Rosary Society-3:00pm
6:00pm Mass
Rosary After Mass
Parish Meal (Soup and Salad) 7:00pm
Saturday 18th: Dedication of the Basilica of Saints Peer and Paul
Mass 9:00am
Rosary After Mass
Soup and Sandwich 12:00pm
Door to Door Visitation 1:00-3:00pm
Sunday 19th: 26th and Last Sunday After Pentecost
Mass 9:00am
Catechism Classes-10:00am
Home Visits For Communion 11:00am
All Saints' Day
(All Hallows' Day, or "Hallowmas")
Striezel 1 packet of dry yeast 1 cup lukewarm milk, divided 1/3 cup melted butter 2 eggs room temperature 3 1/2 c. all-purpose flour 1/3 c. sugar 3/4 tsp. salt 1/2 c. raisins 2 tablespoons rum For the top, before baking: 1 egg, beaten with 2 tablespoons milk Sliced almonds Coarse sugar Dissolve yeast in a small bowl with 1/3 c. of the milk and a pinch of sugar and let sit for 10 minutes 'til foamy (if your yeast doesn't get bubbly, it's bad yeast). Combine the remaining 2/3 c. milk with the melted butter, then add the eggs and whisk together. Separately, in a medium-sized bowl, combine flour, sugar and salt. In the bowl of a stand mixer fitted with the dough hook on low speed, combine the milk mixture with the yeast mixture and half of the flour mixture. Once the flour is incorporated, add the rest of the flour mixture one tablespoon at a time, continually kneading on low speed, until all of the flour is incorporated. Turn dough onto work surface and knead by hand for 10 minutes. If the dough sticks to hands and work surface too much, knead in 1-2 handfuls of flour. Place dough into a large greased bowl, cover with a clean dish towel and let rise in a warm place for 30-60 minutes or until doubled in size. Punch the dough down, knead it and let it rise again. In the meantime, soak the raisins in the rum. After the second rise, knead the raisins into the dough. Divide the dough into three equal pieces. Roll pieces into equally long strands (about 16-17 inches). Braid the strands together, brush with egg-milk mixture and sprinkle with sliced almonds and coarse sugar. Preheat oven to 350°F, and let bread sit while the oven's heating. Bake for 30 minutes. In Tuscany, a bread called Pane Coi Santi is eaten -- but it must be prepared starting two days before, including a day for the bread to rest and "ripen," so be warned! Pane Coi Santi (Pan Co' Santi)
For the starter, two nights before All Saints Day: 1 1/2 c. bread flour 3/4 c. water, divided 1/2 tsp. active dry yeast 1 teaspoon sugar The morning of the day before All Saints: 1 1/2 c. raisins, packed 1/2 c. extra virgin olive oil 2 1/2 c. walnuts, roughly chopped 1/4 c. sugar, divided 1/4 c. + 1 tsp. lukewarm water 1/2 tsp. active dry yeast 4 3/4 c. all-purpose flour 2/3 c. red wine 1 tsp. fine sea salt 1/2 teaspoon freshly ground black pepper 1 egg yolk, beaten The night before you plan to bake the bread, stir together half of the water, the sugar, and the yeast and let it stand until creamy and froth, about 10 minutes. Stir in the flour and the rest of the water and mix with a whisk until roughly combined. Cover with a damp towel and let rise at room temperature overnight or for 8 to 12 hours. By morning, it should be bubbly and doubled in size. The next morning, soak the raisins in a bowl of water for 15 minutes or so, then drain. Heat the olive oil in a pan, then add the drained raisins, the walnuts, and the sugar. Warm up so the oil takes on the flavor of the raisins and nuts, then take off the heat and cool. In a small bowl, stir together the water, 1 teaspoon of sugar, and the yeast and let it stand until frothy, about 10 minutes. In a large bowl of a stand mixer, add the starter made the night before, the flour, and the activated yeast, along with the nuts and raisins. Knead on low speed, adding the wine a little at a time, until the dough is well combined. It should be smooth to the touch and come away easily from your hands. Lastly, add the salt and pepper and knead for another minute. Turn the dough out onto an oiled pastry board. Form a round ball of dough, cover with a damp towel, and let rise for about 2 hours, until doubled in size. When the dough has doubled in size, knead it again, then divide and form 2 round bread loaves. Arrange the loaves, well-spaced, on a baking sheet lined with parchment paper. Cut a cross into the tops of each with a knife and let rise again until doubled in size, covered with a damp towel. Preheat oven to 3500F. Brush the bread loaves with a beaten egg yolk, transfer to the oven, and bake for about 50 minutes until dark brown and glossy. Remove the bread from the oven and let it cool thoroughly. Wait at least one day before consuming. From Naples via Sicily come chocolatey-spicy, cake-like cookies called Rame di Napoli, or "Neopolitan Coppers," They're often given to children as gifts "from" their ancestors and relatives who've died: Rame di Napoli (Coppers of Naples)
1 3/4 cups flour (00 flour if you can get it) 3 1/2 tbsp butter melted 1/2 cup) unsweetened cocoa powder 1 1/2 tbsp honey 1/2 cup + 1/3 cup whole milk 1/2 cup sugar 1/4 tsp ground cinnamon 1/4 tsp ground cloves zest from 1/2 orange, finely grated 2 tsp baking powder For the topping: 1/2 cup dark chocolate chips 4 tbsp + 1 tsp butter 1 1/2 tbsp orange marmalade 2 tbsp finely chopped pistachios Preheat the oven to 350F and line 2 baking trays with parchment paper. Place the sugar, cinnamon, cloves and baking powder in a large bowl and stir to combine. Then sift the cocoa powder over the top, add the orange zest, and mix to combine. Add the honey and melted butter and stir until the mixture is just about combined. Sift half the flour on top and pour in half the milk and mix until just about combined. Sift the remaining flour and add the remaining milk and stir until everything is well combined and the mixture glossy and still quite wet. Then, using about 2 TBSP for each cookie, shape into balls and place on the cookie sheets with room in between for the cookies to spread a bit. Bake for 10-15 mins (they will rise), depending on your oven and the size of the cookies. Allow to cool for a few minutes on the baking tray and then transfer to a wire rack. Melt the chocolate and butter together, in a double-boiler or in a microwave, and mix together well. Warm the marmalade so it's spreadable, then brush onto the top of each cookie. Dip each cookie in the chocolate to coat the top, then dip the wet tops in the pistachios. Let them harden before serving. |
Reading On All the Saints Grant thy blessing, Lord. |
Taken from The Fisheaters Web site and adapted for the bulletin