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2621 Colonial Blvd.
Violet, LA 70092

O: (504) 682-7070
F: (504) 605-2064
​E: (504) 356-1737
​oll@arch-no.org

Pastor's Blog

Cooking With Father Chef!

Classic Chocolate Chip Cookies

10/30/2022

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This recipe is totally inspired by Dorie Greenspan's wonderful cookbook, Baking with Dorie.

One little housekeeping note—if you bake a lot or plan to bake a lot, I strongly suggest you invest in a good baker’s scale.

Classic Chocolate Chip Cookies

  • 2 cups (272 grams) all-purpose flour
  • ¾ teaspoon baking soda
  • 2 sticks (226 grams) unsalted butter, at room temperature
  • 1 cup (200 grams) sugar
  • 2/3 cup (133 grams) packed brown sugar
  • 1 teaspoon fine sea salt
  • 2 teaspoons pure vanilla extract
  • 2 large eggs, at room temperature
  • 12 ounces (340 grams) bittersweet chocolate, chopped (chip-size pieces), or 2 cups (340 grams) chocolate chips
  • 1 cup (120 grams) finely chopped walnuts or pecans, preferably toasted (optional)
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Gateau de Sirop

10/16/2022

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Who’s your Mama, are you Catholic, and Can you Make a Roux? This is the name of a 2-collection set of cookbooks that are considered Louisiana classics and written by Marcelle Bienvenu. Marcelle is a friend - she is an amazing chef and food writer. You may remember her column in the Times Picayune called, Cooking Creole!

Several years ago, Marcelle wrote an article about a cake — a simple cake called Gateau de Sirop. This cake is a very simple cake to make, but Marcelle quoted her mom in her article regarding the secret to the success of this cake, and that secret is boiling water, and I repeat — boiling water. Now, by now you’re probably wondering what is a Gateau de Sirop. It is just a Syrup cake that is highly praised in South Louisiana. So every good Catholic should have this cake in their recipe repertoire!

Gateau de Sirop

  • ½ cup vegetable oil
  • 1 ½ cups Steen's Cane Syrup
  • 1 egg, beaten
  • 2 ½ cups sifted flour
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • ¼ teaspoon cloves
  • ½ teaspoon salt
  • 1 ½ teaspoon baking soda
  • ¾ cup boiling water
Heat oven to 350°F. Grease and flour an 8-inch round or square pan. Combine oil, syrup, and beaten egg. Stir until well blended. Mix and resift dry ingredients, except soda. Add dry ingredients to the oil, Syrup, and egg mixture alternately with the hot water in which the soda has been dissolved. Begin and end with flour mixture. Pour into prepared pan. Bake 45 minutes.
Gateau de sirop cake cooling on a rack on a countertop.
Gateau de sirop cake on a cutting board. It hasbeen sliced; two of the slices rest next to it.
Thank you Travis Dunn for providing us with the photo of your Gateau de Sirop!
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Biscuits

10/2/2022

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A good buttered biscuit will do you well!

One of the wonderful things about spending summers on my grandparents' farm (in central Louisiana, Natchitoches) was my grandmother's cooking, things cooked fresh from my grandfather's garden on a daily basis. Family members to this day still tease and joke about me and my cousins and how much milk we could drink on a daily basis. And it didn't help that each morning my grandmother would make from scratch biscuits that were so amazingly delicious!

Now one of the things that I am blessed with is to have my grandmother's crockery bowl that she used to make her biscuits in. She would use this bowl on a daily basis every morning to mix her biscuits from scratch. I am happy to share this recipe for biscuits, and I hope you will find it delicious.

Biscuits

  • 2 cups All-Purpose flour (the secret here is White Lily flour, all-purpose, not self-rising)
  • 1 tablespoon baking powder (Rumford aluminum free)
  • ½ teaspoon salt
  • ¼ cup of vegetable shortening
  • ⅔ cup of whole milk
Preheat oven to 450°. Combine flour, baking powder, and salt in bowl. Cut in shortening with a pastry blender or a fork until crumbles are the size of peas. Blend in the milk with a fork or spoon—it should form into a ball and pull away from the bowl.

Turn dough onto a lightly floured board and knead gently. I do not roll out my biscuit dough; I patted it out by gently pressing on top of the dough. Use a 2-inch biscuit cutter or cookie-cutter and cut out biscuits.

Place on a lightly greased baking pan. Bake until golden brown—about 8 to 10 minutes.
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    Author

    Fr. Ken became pastor of Our Lady of Lourdes in July of 2022. Read his bio here.

    Looking for the archive of Fr. Bryan's Pastor's Blog? Click here.

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Mission Statement

We, members of Our Lady of Lourdes Catholic Church, are committed to establish a safe haven for believers in our community. Having Christ as the center of our worship and being impelled by his teachings:
• We continually grow in ministries that address the needs and concerns of our community.
• We strive to be a vibrant “Christ Centered” spiritual family and experience His love and presence in the celebration of the Eucharist.

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      • Divine Mercy Novena
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