Nourishment for Body and Soul
Nourishment for Our Souls…
At Creator we participate in many communal activities. One of the most important is the Eucharist. We call the meal the Eucharist because we eat and drink in a spirit of thanksgiving (Eucharist means “thanksgiving” in Greek). We are thankful and celebrate the Eucharist as an Easter Resurrection meal. Sunday after Sunday the risen Christ comes to us as God in flesh—hidden in the ordinary food and drink of this world.
And for Our Bodies…
We often share in fellowship and food.
During our Easter potluck, Donna Corkern made a wonderful banana pudding for us. She even made homemade vanilla wafers!! Here is her recipe for the vanilla wafers:
Home Made Vanilla Wafers
Prep Time: 15 minutes Cook Time: 15 minutes
Ingredients:
½ cup butter, softened (1 stick)
1 cup sugar
1 egg
1 Tablespoon vanilla extract
1 1/3 cups all purpose flour
3/4 teaspoon baking powder
¼ teaspoon salt
Directions:
Preheat oven to 350 degrees
Beat butter and sugar in a mixing bowl with an electric mixer until light and fluffy; beat in egg and vanilla extract. Combine flour, baking powder, and salt in a bowl and mix the dry ingredients thoroughly into butter mixture. Drop cookies about 2 inches apart, 1 teaspoon at a time, onto ungreased baking sheets.
Bake in the preheated oven until edges of cookies are golden brown, 12 to 15 minutes. Cool cookies on wire racks.
Donna based her version of the banana pudding on Paula Dean’s Not Yo Mama’s Banana Pudding . Donna makes at least 2 batches of cookies for the the banana pudding .
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At an earlier pot luck, Katy Lanford made a delicious cake for us. She made the cake using a cookbook recipe that was submitted by Mrs. Harry McPeake.
Chess Cake
1 cup margarine
One 1-pound box brown sugar
1 cup granulated sugar
4 egg yolks
2 cups flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup chopped nuts
11/2 teaspoons vanilla
4 egg whites
Powdered sugar
Melt margarine and add both sugars. Blend well. Add egg yolks. Beat well. Sift flour, baking powder and salt together and add to mixture. Fold in nuts and vanilla. Beat egg whites until stiff. Fold into mixture. Spread batter in greased and floured 9×12 inch pan. Bake at 350 degrees for 30 to 45 minutes. When done, sprinkle with powdered sugar and cut into squares. Keeps very moist and chewy in a covered tin.