They now have knowledge they can use as a critical tool

There is not a symbolism of the cake.?The English cake is Simnel at Easter and there are many different cakes associated with Easter. But they have many Pagan origins, and the eggs have something to do with fertility.?There are marzipan balls on top that represent the 11 disciples.?They are actually a co-op thing of the Pagan thing. I see a lot more connections here of a religious kind. The Christmas connection is more holiday brand, because it was made from dried fruit and nothing else was available at that time. The other cake we made on Friday was a Stollen, and somebody told me it is supposed to look like the Baby Jesus swaddled. It comes from Germany.?They had a good time and we had a lot of fun. They put a lot of effort into it. They now have knowledge they can use as a critical tool. (Tasting on a critical basis is a good lesson for students, apparently.)This writer notes that The Los Angeles Times ran a story on Immaculate Heart Hermitage Fruitcake, which can be ordered here. Mike Anton writes in December, 2010, referring to declining sales of the fruitcake:But stiff competition from other monasteries and the outsourcing of baking to a company near Monterey eight years ago have cut annual cake sales to about 5,000 a year from 9,000 a decade ago.?"People bought it because it was made by us — all by hand. When they read on the package that it was made at a bakery, a lot of them probably said 'let's go find another monastery where they do make it themselves,"' said Father Zacchaeus. "We were afraid our equipment was going to fall apart, and we didn't have the manpower anymore."?????The power of The Los Angeles Times article was so great that as a result of its appearance, within a day the monastery literally ran out of fruitcakes for the year and can offer no more, though date nut remain available.The owner of Tante Marie, Mary Risley, tells this writer that another good dessert for Christmas is the following recipe created by her for the season. Mary says, "This morning I am making cranberry red wine tart to publish on my website I publish recipes every month in a newsletter. One can sign up for the newsletter on the website, no charge." ?The recipe is this:This is an absolutely delicious holiday dessert that could also Rosetta Stone Greek be made into individual tarts. Happy eating!?Jamie Oliver's Red Wine and Cranberry Tart?Ingredients:?3/4 lb. sweet pastry?1 1/2 cups red wine?1 cinnamon stick?2 star anise?1 vanilla pod, split?4 cloves?juice and grated zest of 1 orange?1 lb. fresh cranberries?1 cup light brown sugar?3/4 cups red currant jelly?2 Tbs. butter?1/2 cup flour?1/2 cup brown sugar?1/2 tsp. ground cinnamon?3 Tbs. pine nuts (or almonds)Instructions:Roll out the pastry to about 3/8 inch thick and line a 9-inch tart tin with removable bottom with the dough. Prick the bottom with a fork and chill for 20 minutes. Bake blind (which means to line it with parchment and fill it with beans) for 20 minutes in a preheated 425 degree oven, remove the beans and bake another 10 minutes. Remove from oven and chill before filling.Pour the wine into a saucepan and add the cinnamon stick, star anise, vanilla pod, cloves, and orange juice and zest. Bring thismixture to the boil and then simmer gently for 15 minutes to infuse. Remove the spices; add the cranberries and 1 cup of the sugar. Stir in the red currant jelly and bring back to the boil; then leave to simmer on a low heat for 45 minutes, stirring occasionally, untilthick and the cranberries have burst. Let cool.While the cranberry filling is cooking, make the crumble topping. Cut the butter into the flour in a bowl until it resembles finebreadcrumbs; then fold in remaining brown sugar, cinnamon, and pine nuts.To assemble, pour the cranberry filling into the tart shell and sprinkle over the crumble topping. Return the tart to the oven andbake for another 20 minutes until golden and crisp on the sides. Let cool on a rack. Serve with crème fraiche, ice cream, or lightlysweetened whipped cream on the side.Serves: 12Copyright ? Mary S. Risley Recipe adapted from Tante Marie's Sweet Pastry Ingredients:?1 2/3 cups pastry or all-purpose flour?2 Tbs. sugar?9 Tbs. butter, chilled?pinch of salt?1 egg yolk?3/4 Tbs. cold water Instructions:In a large bowl, put the flour, sugar, butter, and salt. Using a pastry blender, two knives or a fork, work the butter and flour until it has the texture of oatmeal. Make a well in the center of this mixture, and pour in the egg yolk, beaten with the water. Mix with a fork, then use your hands to press the dough into a ball. Knead the dough for a few seconds to distribute the fat evenly, then re-form into a ball.

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