Clicking here goes to information on the icon.Welcome to the St. Luke Web Page.
Search the site.Listen to Father Borichevsky's restored radio programsSee What St. Luke Orthodox Church has planned.Visit and sign our guest book.Contact the St. Luke Orthodox Church Web Development Team.
Find something on the site in a hurry.
St. Lukes Orthodox Church Home PageDonate Now!Shop for Orthodox goods from your Computerchurchdirectory Pages that deal with St. Luke the Evangelist Orthodox Church. What's the news at St. Lukes.View all the previous and current Evangelist newsletters.View the Sunday bulletin.Information about St. Luke Orthodox Church including the Mission and Vision statements. Pages for 'keeping in touch' with God. Information on prayers and prayingView the prayer of the week and all other previos prayers of the week.Need to pray for something? What is the Orthodox Church and how/why do Orthodox Christians worship? What is the Orthodox Church of America?Who were the Saints, and why do we honor them?Find and explore many different liturgical texts we have available, including the Divine LiturgyWhat is Pascha?  See what it's like at St. Luke's.How is Orthodoxy playing a role in the present times?Learn what are icons and how are they used in the Orthodox Church today.BellsSee what we have to offer!Current Issues Pages for Organizations of St. Lukes. Christian Education, Youth Group, Music, Church Resource Center, Adult Education, and Junior Olympics.Maintenance, New Building, Strategic Planning, Cell Phone Tower, Inventory, Cemetery/Memorial Book, and Historian.Outreach, Charities, Internet, Evangelist Newsletter, Media, Prison, Sanctity of Life, and Mission.Liturgical, Altar Servers, Bell Ringers, Cemetery, Readers, Greeters, Choir, and Vestments.Fellowship, Supply Coordinator, Prayer, Women's Ministry, New Americans, Sunshinem, Flowers, and Vestments. Some stuff Study the bibleSearch the bibleOrthodoxy on the lighter side...Words of Wisdom...If you've got the taste for great Orthodox foods, this is the place to be.Children friendly section of the pageMessages


ETHNIC BREADS AND ROLLS

Contents

  • Grape And Rosemary Focaccia
  • My Sunshine Braid
  • Ricotia Bread For Bread Makers
  • Spaetzle (German)

    GRAPE AND ROSEMARY FOCACCIA

    Pat Dravillas

  • ½ lb. seedless red grapes
  • 2 pkgs. yeast (5 tsp.)
  • ½ tsp. sugar
  • 1-½ c. luke warm water
  • 4-¼ c. flour
  • 1 tsp. salt
  • ¼ c. olive oil
  • 2 tbs. fresh. rosemary
  • salt and pepper

    Preheat oven to 300°. Arrange grapes in one layer on a tray or cookie sheet and bake 30 minutes, or until soft and sticky. Beat together yeast, sugar and water. Let stand for 5 minutes. Add flour, salt and oil. With dough hook, knead 2 minutes to form soft dough. Form in a ball and let rest 10 minutes, covered, on a floured surface. Roll dough into 18" x 8" oval, arrange on a greased baking sheet. Sprinkle with grapes, rosemary, salt and pepper. Let rise, covered with plastic wrap in a warm place for 1 hour or until doubled. Set oven to 375°. Bake focaccia for approximately 1 hour, or until golden brown. Cool on a rack.

    MY SUNSHINE BRAID

    Michaelyn Sloan

  • 7 - 7-½ c. all-purpose flour
  • 2 pkgs. Red Star Instant Blend Dry Yeast
  • 1 T salt
  • 1 c. milk
  • ½ c. water
  • ¼ c. butter or margarine
  • 1/3 c. honey
  • 3 eggs
  • 2 c. coarsely shredded carrots
  • 1-½ c. seedless raisins
  • 2 tbs. grated orange rind
  • 1 egg
  • 1 tsp. water

    Makes 2 braids. In large mixer bowl, combine 2-½ cups flour, yeast and salt, mix well. In saucepan, heat milk, ½ cup water and butter until warm (120° to 130°; butter does not need to melt). Add to flour mixture. Add honey and 3 eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in carrots, raisins, orange rind and enough remaining flour to make dough firm. Knead on floured surface until smooth and elastic, 3 to 10 minutes. Place in greased bowl, turning to grease top. Cover, let rise in warm place until light and doubled, about 1 hour. Punch down dough. Divide into 2 parts. Divide each half into 3 equal parts. Roll each part on lightly-floured surface to make a 15" strand. On greased cookie sheet, braid loosely. Pinch ends and tuck under to seal. Cover; let rise in warm place until doubled, about 45 minutes. Combine remaining 1 egg and 1 tsp. water. Brush braids. Bake at 375° for 35-40 minutes until golden brown; cool.

    RICOTIA BREAD FOR BREAD MAKERS

    Lynn Rizo

  • 3 tbs. milk
  • 2/3 c. ricotta cheese
  • 1-¼ T margarine or butter
  • 2 tbs. sugar
  • 2/3 tsp. salt
  • 1-½ c. bread flour
  • ½ egg
  • 1 tsp. yeast

    To make small loaf. Brink milk, ricotta cheese, margarine/butter and egg(s) to room temperature. Note: you can microwave them on 10-20% power for approximately 30 seconds. Put ingredients, in the order listed above (milk, ricotta, margarine, egg, sugar, salt, flour, yeast) into the bread maker. Bake on white bread cycle, light crust setting, or rapid cycle, light crust. Do not use a delayed time setting.

    Ricotta Bread, Medium

  • 1/3 c. milk
  • 1 c. ricotta cheese
  • 2 tbs. margarine or butter
  • 1 egg
  • 2-½ tbs. sugar
  • 1 tsp. salt
  • 2-¼ c. bread flour
  • 1-½ tsp. yeast

    Same direction as small loaf.

    Ricotta Bread, Large

  • 6 T milk
  • 1-1/3 c. ricotta cheese
  • 2-½ tbs. margarine or butter
  • 1-½ eggs
  • ¼ c. sugar
  • 1-1/3 tsp. salt
  • 3 c. bread flour
  • 2-½ tsp. yeast

    Same directions as for small loaf.

    SPAETZLE (German)

    Sabine Casten

  • 3 c. flour
  • 3 eggs
  • 1 tsp. salt
  • ½ c. water

    In a mixing bowl combine flour and salt, make a well in center, add eggs and ¼ cup water and beat the mixture until it is smooth and bubbles start to form. More water may be added a little at a time until a smooth thick batter forms that no longer adheres to the spoon. Bring salted water to a boil in a large soup pot. Dip a long narrow wood cutting board (with a handle) into the boiling water to moisten it.. Place a little dough (2 oz.) on the board, press it flat with a moistened knife, hold board at an angle above the surface of the water, moisten the knife and quickly cut fine strips of dough and push them into the boiling water. Moisten knife often. When spaetzle rises to the surface remove them, rinse briefly in cold water and put in hot water to keep warm while you cut more strips until all dough is used. Drain the spaetzle and warm in butter. Sprinkle with bread crumbs browned in butter.