Lenten Toolkit 2009 - Family Edition: April 2009

Begin this recipe on Saturday, the day before Easter.
1 cup whole pecans
1 teaspoon vinegar
3 egg whites
pinch salt
1 cup sugar
zipper baggie
wooden spoon or a wooden meat hammer
duct tape or packing tape
Bible

Preheat oven to 300*F.
Place pecans in zipper baggie and let children beat them with the wooden spoon or hammer to break them into small pieces.
Explain that after Jesus was arrested he was beaten by the Roman soldiers. Read John 19:1-3.
Let each child smell the vinegar. Put 1 teaspoon of vinegar into the mixing bowl.
Explain that when Jesus was thirsty on the cross he was given vinegar to drink. Read John 19:28-30.
Add egg whites to the vinegar. Eggs represent life.
Explain that Jesus gave his life to give us life. Read John 10:10-11.
Sprinkle a little salt into each child's hand. Let them taste. Then put your pinch of salt in the bowl.
Explain that this represents the salty tears shed by Jesus's followers, and the bitterness of our own sin. Read Luke 23:27
So far, the ingredients are not very appetizing! Add 1 cup sugar to the bowl.
Explain that the sweetest part of the story is that Jesus died because he loves us. He wants us to know and belong to him. Read Psalm 34:8 and John 3:16.
Beat with a mixer on high speed for 10 to 15 minutes until stiff peaks form.
Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. Read Isaiah 1:18 and John 3:1-3.
Fold in broken nuts. Drop by teaspoons onto wax paper covered cookie sheets.
Explain that each mound represents the rocky tomb where Jesus's body was laid. Read Matthew 27:57-60.
Put the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape to seal the oven door.
Explain that Jesus' tomb was sealed. Read Matthew 27:65-66.
Leave the kitchen. If you've been making these cookies just before bedtime, GO TO BED!
Acknowledge that the kids are probably sad that they've worked hard to make these cookies, and now have to leave them in the oven overnight. Explain that Jesus' followers were in sad when Jesus died and the tomb was sealed. Read John 16:20 and 22.
On Easter morning, open the oven and give everyone a cookie. Ask the kids to notice the cracked surface. Have them bite into the cookies. The cookies are hollow!
Explain that on the first Easter morning, Jesus' followers were amazed to find the tomb open and empty. Read Matthew 28:1-9.
HE HAS RISEN!

Good Friday

Hot cross buns!

One a penny, two a penny,

Hot cross buns!

Although they have been a Lenten and Good Friday tradition for centuries, Hot Cross Buns were not always associated with Christianity. Their origins lie in pagan traditions of ancient cultures, with the cross representing the four quarters of the moon. During early missionary efforts, the Christian church adopted the buns and re-interpreted the icing cross. In 1361, a monk named Father Thomas Rockcliffe began a tradition of giving Hot Cross Buns to the poor of St Albans on Good Friday.

In years that followed, many customs, traditions, superstitions, and claims of healing and protection from evil and were associated with the buns. In the 16th century, Roman Catholicism was banned in England, but the popularity of Hot Cross buns continued. Queen Elizabeth I passed a law banning the consumption of Hot Cross Buns except during festivals such as Easter, Christmas and funerals.

Here's a recipe to make your own Hot Cross Buns and begin a Good Friday tradition at your house. They're also a delicious addition to an Easter Brunch or Easter Dinner.

Dough
1/4 cup water - at room temperature or slightly above
1/2 cup lukewarm milk
1/4 cup melted butter
1 egg, lightly beaten
3-1/2 cups all purpose flour
1/4 cup sugar
1-1/2 tsp. active dry yeast
1 tsp. cinnamon
1/2 tsp. nutmeg
pinch of ground cloves
pinch of allspice
1/2 tsp. salt
1/2 cup golden raisins
1/4 cup finely chopped, mixed candied fruit
glaze
2 T. granulated sugar
2 T. water
icing
1/2 cup Confectioners' sugar
2 tsp. water

Preparation - Place all the dough ingredients, except the raisins and fruit, in the bread machine pan. Set on the dough only cycle. Add the raisins and candied fruit at the bread machine's signal for adding extra ingredients. Remove the dough from the bread machine at end of dough cycle. Place it in a bowl, cover with a cloth and let it rest for 10 minutes.

**Divide the dough into 12 pieces. Shape the pieces into balls and place them 3 inches apart on a lightly greased baking sheet. Cover and let rise in warm place until almost doubled, about 45 minutes to an hour. Bake in a preheated oven at 375º for 15 to 18 minutes, or until light brown on top. Remove from the oven. Place the baking sheet full of buns on a wire rack to cool. Prepare the glaze, then spread it over the warm buns. Let the buns continue to cool on the baking sheet. When completely cool, fill a cake decorating bag, fitted with a round tip, with icing. Pipe an icing cross on each bun. Or... simply spoon narrow stips of icing, in the shape of a cross, on each bun.

To prepare this recipe without a bread machine, use this mixer method - Mix the yeast, 1 cup flour, sugar, salt, and other spices in a bowl. In a separate bowl, mix the milk and water together. Combine the dry ingredients mixture, the liquid ingredients, and the butter in a large bowl. Beat for 2 to 3 minutes at medium speed. Add the egg and beat 1 more minute. Stir in the raisins, fruit, and enough of the remaining flour to make a firm dough. Knead the dough on a floured surface for about 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary. Place in a lightly greased bowl; turn over to grease the other side of the dough. Cover and let rise in a warm place. After about 15 minutes, test the dough to see if it has risen sufficiently and is ready to be shaped. To test, gently stick two fingers into the risen dough up to the second knuckle... take them out. If the indentations remain, the dough is ready. Continue to follow the preparation directions above, from the **.