HOLY THEOPHANY Immediately after the Divine Liturgy this morning, we will have the Great Blessing of the Waters. After the fellowship hour, we will go to the riverfront and bless the waters there. Expected temperature: mid-30’s.
SUNDAY SCHOOL WILL NOT MEET TODAY due to the Holy Theophany feast.
GROWING SAINTS (ages 7+) SUNDAY SCHOOL meets next Sunday after the cutting of the parish Vasilopita.
HOME & BUSINESS HOLY WATER BLESSING Fr. Leo is available to sprinkle your home and/or business with Holy Theophany’s blessed water throughout the month of January. Please let him know if you would like him to come for a visit and when would be a good time.
THE CUTTING OF THE VASILOPITA We will cut a parish Vasilopita on Sunday, January 13 during the General Assembly meeting. Would you like to bake the parish Vasilopita this year? If so, please let Fr. Leo know today.
NEXT SUNDAY we will put out a basket for donations to be sent to New York in support of St. Basil’s Academy. Support of the Academy in honor of St. Basil during the month of January is traditional in most Greek parishes throughout the United States.
TURN IN BOTTLES AND CANS FOR REDEMPTION AND BENEFIT ST. GEORGE Our redemption center is Damon’s Beverage & Redemption, 21 Washington Street in Bangor. Mon-Sat 8AM-6PM; Sunday 10AM-6PM. Thank you!
Our local church, St. George, is not a charity,
but an extension of our homes
that we all share together.
FOR YOUR CONVENIENCE Donatiions can now be made online.
VASILOPITA RECIPE
2 cubes butter
2 cups sugar
5 eggs
3 cups flour
3 tsp baking powder
3/4 cup whipped cream or half & half
3 Tbsp. liquor (brandy, ouzo or Grand Marnier)
Cream together butter and sugar.
Add eggs one at a time and beat on medium speed just until each egg is blended in.
After the last egg is added beat until it is blended in and not much longer.
Measure out the dry ingredients before sifting.
Sift the dry ingredients together twice to blend well.
Add the dry ingredients to the egg mixture on low speed in three parts alternating with the whipping cream in two parts. (In other words, 1/3 of the dry then 1/2 of the cream then 1/3 of the dry then 1/2 of the cream and ending with 1/3 of the dry.) Blend after each addition until just mixed in. Scrape sides of bowl after each addition. Continue to mix after last addition until just all the ingredients are blended.
Add liquor at the end and mix on low speed until just blended in.
Pour batter, into buttered pan and level out with spatula.
Added blanched slivered almonds sprinkled over the top, if desired.
Use a 10" spring form pan. Butter the inside of the pan all over then cut a piece of parchment paper out for the bottom and butter it as well. Set the oven temp to 340 and bake it for 75 minutes or until the middle springs back when lightly pressed with your finger. After about 30 min or when the top is a rich golden brown, cover it with foil to keep it from getting overly dark. The sides and bottom get a dark brown but not burnt and do not detract from the flavor. Take the cake out of the pai7 after letting it cool for about 10 minutes. It is delicious and rich like a pound cake. Avoid over-baking it.