Valley Breeze

The Valley Breeze Woonsocket North Smithfield 11-15-2018

The Valley Breeze Newspapers serving the Northern Rhode Island towns of Cumberland, Lincoln, Woonsocket, Smithfield, North Smithfield, Pawtucket, North Providence, Scituate, Foster, and Glocester

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6 AT HOME NOVEMBER 15-21, 2018 | VALLEY BREEZE LIVING EDITION Cranberry Pecan Cake one of many treats available at St. Thomas Church bazaar SMITHFIELD – "Life is short and we do not have much time to gladden the hearts of those who travel the way with us. So be swift to love and make haste to be kind." Wow, if only we could all live by these words that I found on the first page of the "St. Thomas' Episcopal Church Cookbook." Located at the corner of Rt. 116 and Rt. 44 in the heart of Greenville, St. Thomas Church will have their Holly Berry Christmas Bazaar on Friday, Nov. 16, from 4 to 8 p.m., and again on Saturday from 9 a.m. to 4 p.m. Get ready for some delicious homemade foods that are just a bit outside the "lunch box." Sharon Thompson brings to the table some of her English recipes, such this week's recipe for Cranberry Pecan Cake. "It's not too sweet, actually a little bit tart with the fresh cranberries," Sharon said. She's made it every year at Thanksgiving for more than 20 years, she said. "It helps with diges- tion after a heavy meal" Sharon added. This church bazaar, as with many, is a major fundraiser for the church. It helps to pay the bills but the greater community benefits as the monies raised go directly to local outreach. In their remodeled mod- ern kitchen – a 60-month debt that is almost paid off – the action and the fellowship begins. Sharon, Janet Francis and Carolyn Villanova are just three women of many who begin in early February crafting once a week to prepare for this event. The eldest is 91-years-old, and many are retirees. "If it's too hot, or too icy, we may call it off," said Janet, but for the most part it's a weekly thing, they shared. What sets this bazaar apart is the baking and cooking on site they are now able to do with this great kitchen. "Six or seven of us are Food Safety Certified, and we'll have a to-go service this year," said Sharon. They've made 95 shepherd's pies that include a secret gravy that Sharon buys in bulk directly from England, as well as 66 French meat pies There will also be chicken pot pies, maid of honors, chicken salad wraps with cranberry and pecans and homemade soups. Eat in or buy to take home in quart containers for $6. Also a bake table will offer jams, jellies and pickled beets made with local produce. Sharon makes her English mince pies, "Which are fermenting as we talk," she said with a smile. Also available will be homemade breads, both pumpkin and zucchini, and a pumpkin trifle for dessert. The ladies all agreed, "Everyone is welcome here," and they really mean it. Marty Brown and Melanie Kohler will again be selling Marty's moth- er's recipe for Barley Pops. "It's a very old recipe and they have these very heavy steel molds for the pops. They basically lock themselves away for a day and produce this treat," said Janet. It's sensitive to heat, the timing is crucially important. "I think we're the only place you can get these," said Sharon. Janet referred to herself a cradle Episcopalian, "I was baptized here, raised, married and my kids and grandchildren were baptized here too." Sharon found herself here just seven years ago when her son, while a student at La Salle, began church shopping. Once they visited here on a Sunday morning he said, "This is it, this is home." She's been coming ever since and finds it closest to her Church of England. "We're a cohesive group," said Carolyn while holding her 11-month-old grandson, Jude. The fellowship and friendships that have developed are solid and they want the community to know that they are a welcoming place. We never turn anyone away, Sharon added. If you're looking for handmade gifts, delicious food and a place where you'll feel at home, save a little time next Saturday and stop by this bazaar. It's one I save a little time for every year. The cranberry pecan cake is not only delicious but colorful and somewhat healthy (for a cake) due to the nuts and whole cranberries. The Recipe Box RHONDA HANSON BREEZE PHOTO BY RHONDA HANSON SHARON THOMPSON, JANET FRANCIS and CAROLYN VILLANOVA, of St Thomas Church in Greenville, show off this Cranberry Pecan Cake, just one of many homemade items that be served at their Holly Berry Bazaar, next weekend. Cranberry Pecan Cake Ingredients: 3 cups fresh cranberries 1 cup pecan halves 2 cups white sugar, divided in half 2 eggs 1 cup all purpose flour 1 tsp. baking powder 1 stick unsalted butter 1/2 tsp. salt 2 Tbsp. milk Directions: 1. Preheat oven to 350 degrees. Grease a 9-inch springform pan. 2. Mix the pecans, cranberries and 1 cup of the sugar together in a bowl. When well mixed, put on the bottom of the pan. 3. Melt butter in small saucepan. 4. In a bowl, beat together the remaining 1 cup of sugar with the eggs. Add the milk, flour, salt, baking pow- der and melted butter. 5. Beat until smooth. 6. Pour mixture over cranberries. 7. Bake 40-45 minutes. Check done- ness with a toothpick. 8. Allow to cool for at least 30 min- utes. Invert onto a plate and serve at room temperature. Note: Great with vanilla ice cream, whipped cream or custard.

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