Cathedral Connection

As you receive this issue of the Connection, we will be in the middle of Food Booth Weekend.

If you have questions, call me at home 452-4202 or on my cell 777-5692.   Thank you to all who make this weekend a success and to the wonderful committee who makes my job easy. 

First Ladies’ Cookies For sale at food booth

Cookies made from favorite recipes of America’s First Ladies will be featured at the food booth at the annual Biltmore Village Art and Craft Fair Aug. 7 and 8 on the grounds of The Cathedral of All Souls in the village. Fair hours are 10 a.m. to 7 p.m. on Saturday and noon to 6 p.m. on Sunday.

All Souls’ Taste of Heaven booth is the only food vendor on the church grounds and offers homemade cookies and other baked goods, sandwiches on homemade and artisan breads, salads and a variety of beverages.  Proceeds of food sales benefit local community service organizations.

Artists and craftsmen in the regional show and sale sponsored by New Morning Gallery and Bellagio in Biltmore Village display their wares beneath the trees on the church grounds. The historic church, built as a complement to Biltmore Estate, will be open for docent-led tours.

Jeanne Cagle, chairman of the food booth, and her committee have researched the First Ladies’ cookie recipes and parishioners will bake them for sale at the fair. This new offering will appear alongside popular old favorites such as meatloaf sandwiches, brownies, pound cakes (whole and by the slice) and, of course, banana and zucchini breads.

For more information, call Jeanne Cagle at 777-5692, the cathedral office at 828-274-2681 or John Cram at New Morning Gallery, 828-274-2831. The fair is held rain or shine and admission is free.

There are picnic tables in the garth of the cathedral.

Michelle Obama's shortbread cookies

1 1/2 cups unsalted butter, softened
1 1/2 cups plus 2 tablespoons sugar
2 egg yolks
2 tablespoons Amaretto (almond liqueur)
1 teaspoon each orange and lemon zest
3 cups cake flour (use plain flour, not self-rising and replace 3 tbsps per cup with cornflour or potato flour)
1/4 teaspoon salt
1 beaten egg white
chopped nuts or dried fruit (optional)
1.  Heat oven to 325F. Line a 17 x 12 x 1in baking pan with nonstick foil. In large bowl, cream together butter and 1 1/2 cups of the sugar.
2.  Slowly add egg yolks, and beat well until smooth. Beat in Amaretto and zest.
3.  Stir in flour and salt until combined.
4. Flatten dough evenly and smoothly into prepared pan.
5.  Brush top of dough with egg white; sprinkle with nuts or fruit (if using) and with remaining 2 tablespoons sugar.
6.  Bake at 325F for 25 minutes or until brown, turn off oven and allow cookies to sit in oven (with door ajar) for 15 minutes. Cut while slightly warm.
Makes 72 2in x 3in cookies