Through The Eyes Of Faith

Few times in my life have I been more moved by a stage presentation, than I was through the “Eyes Of Faith” Easter Drama at Mount Vernon Baptist Church this past weekend. How appropriate, that at this time of year, when we experience “renewal” through the season itself, with flowers budding and shoots popping up through the ground, and everything coming to “life” once again, that we reflect upon the true meaning of Easter. Never have I seen the portrayal of Christ’s life, his death and resurrection, so well-enacted in a home-town setting, as what I and a couple other thousand people witnessed at Mount Vernon. To each of the 200-plus cast and choir members, musicians, technical folks, stagehands, props, prayer teams, ushers, etc., thank you from the bottom of my heart for the many hours of your time that you gave to this incredible presentation. Hats off also to Cyndi and Christin Ziegler and Terry Smith for their foresight and leadership in the success of such a huge production. I know many people went away from the church with a renewed understanding of the life of Christ, and hopefully, with increased faith in Christ. I dedicate this column to all those involved with the dramatic presentation and their willingness to make a public stand for what they believe. May the true meaning of Easter live in your heart every day.

Hot Cross Buns
A traditional favorite on Good Friday in England, Hot Cross Buns are a spicy currant or raisin studded yeast bun, topped with a “Cross” of lemon flavored icing. Once used in pagan celebrations, Queen Elizabeth I passed a law which limited the bun’s consumption to religious ceremonies, such as Christmas, Easter or funerals.
They are time consuming, so read complete recipe before embarking!
1 cup milk
2 Tbsp. yeast
½ cup sugar
2 tsp. salt
1/3 cup butter, melted and cooled
1 tsp. cinnamon
½ tsp. nutmeg
4 eggs
5 cup flour
1 1/3 cup currants or raisins
1 egg white
Glaze:
11/3 cups confectioner’s sugar
1 ½ tsp. finely chopped lemon zest
½ tsp. lemon extract
1- 2 Tbsp. milk, for spreading consistency

In saucepan, heat milk to warm, but not hot; Pour warm milk in large bowl; sprinkle on yeast. Mix to dissolve and let sit 5 minutes. With mixer at low speed, (using dough hook if you have one,) add sugar, salt, butter, cinnamon, nutmeg and eggs. Gradually add flour. (Dough will be wet and sticky) knead with hands or dough hook until smooth; let dough “rest” for 30-45 minutes. Knead or mix again until smooth and elastic, about 3 more minutes. Add currants or raisins; continue until well mixed. Dough will still be wet and sticky. Shape dough in a ball, place in buttered dish; cover with plastic wrap; let rise overnight in refrigerator. Excess moisture will be absorbed by morning. Let dough sit at room temperature for about a half-hour. Line large baking pans with waxed paper or lightly grease pans. Shape dough into small balls and place on baking sheets, about ½ inch apart. Cover with a clean kitchen towel and let rise in warm, draft-free place until doubled in size, about 1 ½ hours. Pre-heat oven to 400° F. When risen, take sharp or serrated knife and carefully mark cross on tops. Brush with egg white; place in oven. Bake 10 minutes then reduce heat to 350° F; bake about 15 more minutes more until golden. Spoon glaze over buns in a cross pattern.

 

Heavenly Ambrosia In A Cloud
1 8-oz. tub Cool Whip
2 cans (11 oz. each) mandarin orange sections, drained
1 can (20 oz.) crushed pineapple, drained
3 cups Kraft miniature marshmallows
2 cups Baker’s Angel Flake Coconut
Toasted sliced almonds (optional)

Spread whipped topping onto bottom and up sides of 2 ½ qt. serving bowl. Refrigerate.
Mix oranges, pineapple, marshmallows and coconut in large bowl. Spoon into whipped topping-lined bowl. Refrigerate at least one hour or until ready to serve. Garnish with almonds if desired.
For Classic Ambrosia: Gently stir whipped topping into fruit mixture and refrigerate as directed above. Stir before serving.