Catholic Diocese of Buffalo : Daily Mass with Bishop Mansell

Sr. Bernadette Okulicz, FSSJ, was one of the original hosts of Our Daily Bread, along with Sr. Barbara Ciarico, RSM. Sr. "B" as we like to call her, is still involved with the show by sharing her ideas and recipes on this page.

At this time of the year we find my favorite comfort food, in the supermarkets and at fruit stands. What is my favorite comfort food you ask? Strawberries! Many restaurants will now have fresh strawberry shortcake, pie, and sundaes. Some will even serve strawberries with waffles, crepes and pancakes. All topped with whipped cream, of course!

Shortcake is usually made with any type of plain cake such as pound, angel food or the small round indented cakes sold in the markets. Plain biscuits can also used, and served either warm or cold. When making the traditional baking powder biscuit add a little extra sugar to the recipe. This tip also applies when using baking mixes such as Bisquick or store brands.

The traditional topping for shortcake is whipped heavy cream. For easier whipping, chill the bowl (preferably metal) and the beaters. Gradually add 2 – 3 tablespoons of sugar (superfine or powdered sugar dissolves much faster) and 1 tsp. vanilla. Whip until soft peaks form. Replace vanilla with Grand Marnier for a different, yet delightful flavor.

If you do not want to go to all this trouble, Cool Whip or other prepared toppings can be used. By adding your favorite flavoring to the already prepare topping – a homemade taste can be achieved.

Enjoy jam on your toast with this easy recipe.

Strawberry Freezer Jam

Combine 3 ½ cups of strawberries with 2 ½ cups of sugar. Let stand ½ hour. Transfer to saucepan and bring to a boil. Let boil for 5 minutes then add 3 oz. of strawberry jello. Stir well and place in freezer containers.

Pineapple Upside-down Cake

This pineapple upside-down cake is very easy to cut. The secret is using crushed pineapple.

Melt 1 stick of butter or margarine in the bottom of a 13x9 pan. Evenly spread 1 cup of brown sugar on top of the melted butter. Place sliced maraschino cherries rounded side down in the pan. Spread 2 cups of well drained crushed pineapple on top of the brown sugar. If desired sprinkle walnut pieces or ground walnuts on top of the pineapple. Place yellow cake batter on top. Check the back of the box and follow the directions for baking time. Additional baking time may be needed. Remove from oven and allow cake to cool for 5 minutes. Invert the cake pan onto a dish. Place a cool cloth on top of the pan. Let stand another 5 minutes. Remove pan slowly.

Make a peach upside-down cake by using fresh or canned peach slices. You can even use diced peaches. If desired use the cherries and nuts. Add ¼ tsp almond flavoring to the cake batter.

By brushing the tops of pies with slightly beaten egg whites will result in a shiny glossy crust. Brushing the bottom crusts with egg whites will prevent them from becoming soggy.

For a golden brown shiny top crust, brush with milk, cream, or a mixture of 1 egg yolk and 1 teaspoon of water. Sprinkle with sugar if desired.

Easy Banana Cream Pie

Pre-made graham cracker piecrust. Use 2 boxes of instant pudding mix, regular or sugar free (2 banana cream or 1 banana cream & 1 vanilla) Prepare pudding using only 3 cups of any type of milk. Beat according to directions. Place 1 layer of banana slices on the bottom of the crust, cover with pudding and repeat layering. Top should be pudding. Wait at least 1 hour before serving. Spread Cool Whip or whipped cream on the top of the pie. Yum! Yum!