A Limerick City Parish Newsletter

Spring 2021 Vol 4 Issue 1

www.lcp.limerick.anglican.org 1
anabhainnparish@gmail.com
 April 2021

Dear Parishioners,

Light in the Darkness

Saint Mary’s Cathedral looks majestically out over the River Shannon in the heart
of Limerick City. It has presided over the city’s development for the last 850
years and in that time has witnessed its joys as well as its sorrows.

As we enter 2021, we are conscious that Limerick sadly still has one of the highest
rates of suicide in the country and we are all too aware of the role the river has
played in these tragic events. We commend the work of the volunteer groups
within Limerick which offer support and comfort to those facing dark and
troubling times. In support of these groups and more importantly as a way of
reaching out to those who feel surrounded by darkness, a perpetual light (The
Light in the Darkness) has been installed at the Cathedral. The light which is
visible from the river may remind everyone who sees it that there is light,
whatever darkness may be overshadowing them. The light is a symbol that people
care, that people are here to offer love and support and that ultimately there is
light in the darkness.

Keeping Connected

I think it is fair to say we are all tired now! Will the end of lockdown ever come?
To that end it is now more important than ever to keep the spirits up and stay
connected. We have been looking at various ways of doing this in LCP – Zoom
Drinks, courses, Zoom Coffee, On-line talks, meetings and of course, services.
Whilst I know it is not the same as ‘in person’ events and some of us are
exhausted with Zoom; I would encourage you to stick with it. If the lock downs
have taught us anything, they have taught us the importance of connectedness.

A Happy Easter to you all!

With every blessing,

Niall
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Dear All

It has been a year since the special Easter edition we brought out last year and it has been
some year, a year that none of us could have predicted and it certainly put challenges in our
way that we never though we’d have to deal with.

This is what I wrote in my letter to you last year…

1. Start the day with quiet time and a prayer

2. Find something to smile about… whether because it tugs at the heart strings, brings
happiness and a little brightness e.g. new leaves break through the soil with the
promise of a bountiful harvest or is something funny…Smile! The reason is irrelevant.
3. Find something to have a real belly laugh about.
4. Challenge yourself to do something / try something you haven’t done before
5. Add to your general cache of general knowledge.
6. End the day in prayer

I was slightly taken aback when I read it again a year later. Yes, I tried to do those things
and it was harder some days than others to keep it up, What’s keeping me going now? Well
this time last year, it was said that a pandemic usually lasts around 24 months which means
we are heading towards the other side of the tunnel and the light is definitely slowly getting
brighter. And, I have learnt the value of true friendship, caring and support of others and
am very thankful for modern technology no matter how frustrating it can be when the wi-fi
/ internet is down…

Easter is here again which gives us even more reason to celebrate and begin
and end the day with a smile and a prayer.

Hang in there! We got this far and can make it to the end.

Happy Easter

Jeanne

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Funerals
13th January 2021 (in Saint Mary’s Cathedral) – Terence (Terry) Cusack
1st February 2021 (in Saint Michael’s Church) – Beatrice (Baz) Irwin
Sympathy: We offer our condolences and prayers
• To Shelia Cusack and her family on the death of her sister in Australia, and on the death
of her husband, Terry.
• To Roland, Lindsay and the Boyle family on the death of Roland’s sister, Florence.
• to Jemimah Egbulam and her family on the death of her brother, Christopher
• to the family and friends of Baz Irwin
• to Colin & Margot Marsden and her family on the death of her father, Derry Twomey
• to the family & friends of the Rev’d Martha Gray-Stack (a former member of the
ministry team in LCP)
• To Sheila Cussack, Aisling, Gavin, Mark and the wider family
on the death of Terry. Terry served as treasurer of the cathedral
and parish for over 6 years. He brought to the cathedral a wealth
of experience and diligent stewardship, following a long and prolific
career within the city where he latterly ran Helene Modes on
Roches Street. His service to the parish was grounded in integrity,
which was the hallmark of his life. After a short illness Terry died in January.

• To Teresa Irwin, Ciara, Niamh, Clodagh, Emir, Pat & Mike and their
families on the death of Baz. Baz died in late January and was buried
in Claria, near to her family home in the village. A women of immense
talent, she had a distinguished career with Shannon Development.
Baz was a regular and committed member of the Evergreens.

May they all know God’s love and peace at this time.

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Holy Week and Easter
It looks likely that our church buildings will not be open until after Easter, therefore the
following services will be on-line (via the Livestream link below) during Holy Week.

Palm Sunday: 11.15am

Monday – Friday: Service at 7.30pm
Easter Day: 11.15am

For more information on Holy Week and Easter services,

please check the Cathedral Facebook page.

CD of hymns and music

"Now thank we all our God!" is available by pre - order with Saint Michael's church
wardens or by email to irisha@ramendik.ru Copies are also available through the
Cathedral Office. Price €10. All proceeds to Saint Michael's church organ restoration fund.

Livestreaming
Log onto www.churchservices.tv/limerickstmarys
Services will be on air at 11.15am on Sundays and 10.30am on Thursdays.

Talk
An online talk from Birdwatch Ireland is being organised - more details to follow.

Keep active
If you like jigsaws – try one of Saint Mary’s Cathedral. Log on to
www.jigsawplanet.com/?rc=search&q=%22Saint%20Mary%27s%20cathedral%22

Children’s Resources
Please see www.ireland.anglican.org/parish-resources/607/covid19-resources-for-family-
activities#section-607 for a selection of resources for the junior members of our parish.

A virtual tour of the Houses of Parliament, London: Click here to book a tour-
https://ukparliament.seetickets.com/tour/guided-online-tour-of-the-palace-of-westminster

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Anxious?
This is an anxious and unsettling time for everybody. If you are concerned about your
mental health, may I direct you to the following resource –

https://www2.hse.ie/wellbeing/mental-health/minding-your-mental-health-during-the-
coronavirus-outbreak.html

Help!
Limerick has come together like never before to help those most in need during the Covid-
19 Coronavirus pandemic. As you will be aware, members of sporting clubs, community
groups, various agencies and organisations and individuals are volunteering to support the
elderly and vulnerable at this time.

To contact the Response team Freephone 1800 832 005 or email covidsupport@limerick.ie

To register to become a volunteer please email volunteer@limerick.ie

www.limerick.ie/council/services/community-and-leisure/age-friendly-
limerick/limerick-covid-19-community-response

Congratulations to:

• Avril Condell on celebrating a special birthday recently.

• Trevor and Tracey Lyttle on the recent birth of their second grandson Oisín Trevor
Lee.
• Simon & Amy (Battle) on the birth of her baby boy, Eli. A brother to William, Aoife
and Caitlin.
• Joe & Lucy Kavanagh on the birth of their grandson.
• Bertie and Mary Swanton on the birth of their second granddaughter

Thanks to:

• Tracey Lyttle who along with Val Beck, Margaret Brickenden, Gillian Cheatley, Suzi
Eckhardt, Ann Johnston, Noreen Johnston, Lucy Kavanagh, Sheelagh Morrow &
Margaret Schutz baked and made for the Click & Collect in Saint Michael’s.
o Thank you also to all those who supported this venture.

• All those who have helped in the decoration of our churches for the festive period.
• Lindsay Boyle for organising and running the Christmas Pop in Shop in the Cathedral
and for those who supported it.

• Sincere thanks to the Whist Drive Committee at St Michael's, Tracey, Gillian,

Noreen and Val for the very generous donation of nearly €700 which was made to
church funds! This was the result of the various Whist Drives which they organised

6
 before the Covid Pandemic struck. In such a difficult year this donation is especially
appreciated!

• Those who supported the December collection in Abington for the local chapter of
St Vincent de Paul. A donation of €500 was made to support the charity.

• Those in our churches who helped decorate the buildings and erected the trees

• The Brickenden family who kindly donated the tree in the Cathedral in memory of
Gordon and Sylvia

Appointment:

The Dean and Select Vestry are delighted to announce that Mr Hugh Milne has been
appointed Hon. Treasurer of the Cathedral and group Treasurer for the Parish. We wish
him well in this new role.

Mothers’ Union:

A huge ‘thank you’ to all who gave so very generously to our December appeal for
homeless people in Limerick City. Three large hampers plus two dozen gifts of toiletries etc
were given to the women’s hostel in Thomondgate and Brother Russell House. Because of
Covid restrictions SVP were not able to accept our hamper so it was given instead to
Simon for their food parcels for needy families. All hampers were very gratefully received.

Thank you again everybody.

Margaret Schütz

Georgian Market:

On Friday 18th December It was a pleasure to be part of the Limerick Georgian Quarter
Christmas Fair which was held in Pery Sq. The event was arranged and hosted by No. 1
Pery Sq Hotel which had lots of stalls and a great festive atmosphere. Saint Michael’s
Church had its doors wide open for visitors to come in and take a look inside the church.
Despite the wet and miserable evening, plenty of people both young and old came into the
church and all were delighted to see it and to listen to the wonderful music. A big thank
you to the ‘meet and greet team’ namely Avril Condell, Pip Cullen, Susi Eckhardt, Tracey
Lyttle and Gillian Cheatley and a special Thank You to Irina who played the organ (for
Hours!!).

Lines were sold for the Christmas Hamper (Congratulations to winner Hilda Fairbrother)
and the last few marmalades/jams/chutneys were sold off from the Click & Collect that was
running at Saint Michael’s. Overall it was a very pleasant evening.
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8
My thoughts as I retire from the joint chapter of Limerick & Killaloe
I have been a Canon of the joint chapters of Limerick &
Killaloe since 2016. I took over from the late Canon
George Flynn as Prebend of Inniscattery. George was
married to a cousin of my husband George and we knew
how proud he too was to be a Canon of the Dioceses.
Inniscattery is a small island in the Shannon estuary.
Contrary to local legend, the Prebend doesn’t row pilgrims
over to the island, it’s well served by a ferry from Kilrush!
George and I made the trip over a couple of years ago and
found a place of peace and tranquillity and that feeling of the
sacred that can be found in ancient monastic settings. A
guide from the OPW showed us around, pointing out the
various buildings and sights. It’s well worth a visit.
With the arrival of the Revd. Niall Sloane as Dean of
Limerick, along with Dean Gary Paulsen of Killaloe
Cathedral, the joint Chapter began to meet on a regular
basis. It has been a genuine pleasure in getting to know
clergy colleagues from around the Dioceses.
Prior to the arrival of COVID 19, St. Mary’s Cathedral was
becoming a significant hub in the life of Limerick city, with a
quiet buzz if you popped in during the week. Lunchtime
concerts were popular and there was always a warm
welcome to the Cathedral from those who were on hand
when it was open. Music has been an important element of
daily life and thanks to Peter Barley, organist and choir
master, the standard of choral singing has been an absolute
pleasure to listen to. One of the lovely perks of being on
the Chapter was having a seat beside the choir.
The Chapters have been developing a pilgrim Camino
between the two Cathedrals of St. Mary’s, Limerick and St.
Flannan’s, Killaloe and at the last meeting I attended (via
Zoom) Canon Liz Beasley was able to show the booklet
which will guide those wishing to walk along the way.
Members of the Chapter have written short pieces of
interest and something for the pilgrim to ponder on as they
experience the wonders of the God-given creation which
surrounds us.
Many many thanks to all the members of the Chapters over the past five years and may
God guide and bless you as you continue to make St. Mary’s and St. Flannan’s Cathedrals
familiar places for all visiters. Ruth Gill
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This motto hung on the Ops-room wall of the flight school that I attended when I was a
smooth faced and somewhat cheeky cadet airman at the age of 22 years. Our Chief Flying
Instructor (CFI) – called JR but known to us by the more easy-going and familiar “Sir”, was
from a Mediterranean background and had been a Battle of Britain pilot before my
classmates and I were even invoiced. He had been based at RAF Biggin Hill and the mere
mention of the name of that field enticed us to aspire to be the most skilled and disciplined
pilots of our generation. The CFI certainly looked after the latter part of that aspiration and
not one of us dared to put a foot wrong in front of this headmaster-replacement who
welcomed us into our schoolroom and Ops room on day one.

And so, off we went with our text books, slide-rules (no calculators), and text books and
aircraft manuals along with timetables of lectures on: Theory of Flight, Meteorology,
Navigation, Air Law, Human Performance and Endurance, Radio
Telephony, Aircraft Mechanics, NotAms (Notices to Airmen) and finally
Aircraft Familiarisation. The latter was the best bit because we got to
walk around airplanes and sit in the cockpits while we absorbed the
layout of the technical features involved. Months of classes interspersed
with flying lessons when the weather allowed, followed in a dizzy round
of work, learn, study, eat and sleep. No pub outings allowed and at best
the unwritten law was: “12 hours between the bottle and throttle”. This
was spiced up by the odd “chewing-out” by an instructor for doing
something stupid like adjusting your seat whilst the aircraft is on a steep
climb out, or filing a flight plan at 10,000 feet when the cloud ceiling was
at 8,000 and we hadn’t covered IMC (instrument meteorological
conditions) flying by then, but in general flight school was intense but
exciting and we managed some time-off to keep ourselves fit in between
all of the other stuff.
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Then came the one day in every pilot’s life that is etched forever in the memory; Going
Solo! It goes something like this; you carry out the routine flight planning, navigation,
aircraft inspection and walk-around all in readiness for a routine flight lesson when you find
that your instructor for the day has been exchanged by the CFI – the Great-One, Sir! For a
moment you think that a check-ride is on and you start to recite all of the mnemonics from
the flight manuals. You take the left seat and he sits on the right and instructs you to
complete two circuits, one touch-and-go and then a complete stop. Routine to you at this
stage, you set yourself up for 800 feet circuit height and run through telephony with ground
control and then tower-control, like an old-timer. The circuits are as smooth as silk and
you land the old crate perfectly, bringing it to a respectable full stop at the exit to the taxi-
way, when suddenly the right door is opened and the Great-One steps out on the wing
whilst calmly commanding you to do one more circuit – alone –SOLO!

Full of confidence you back-track to the runway

threshold and aim the craft into the wind. Get
right back there because “runway behind you
is no use”. Carry out the engine checks, magnetos,
slow running, Carb heaters, oil pressure and
booster pumps. Select take-off flaps, check full
free movement of the controls, get and repeat
take-off clearance from the tower and then pile
on the coal! You get to V1 and rotate – not a bother. V2 and the rate of climb shoots up to
1200feet/min. Whooa! What’s happening? – Oh yes, the airplane is lighter – no passengers.
HELP! – NO INSTRUCTOR!! How am I going to land this thing??? – Panic! – No, don’t
panic – you have to get it down in one piece – you’ve no choice! No going back, no
stopping up and no handing over control. All of this takes 2 seconds and then the training
kicks in. So, back to work; flaps up, climbing turn to 330 and level off, power back to 2100,
boosters off, Carb heaters off, cruise checks and time to turn downwind 060 while you
maintain level flight at 800 and sit back! Check instruments – all green – good. You can
actually see the vista around you and take seconds to enjoy it because you are in charge!

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P1! (as an aside you should know that relaxation periods as a student pilot are a little bit
like the intervals between heart beats – brief but memorable). Anyway, back to the
cockpit: Keep a look out and there he is; the CFI - down there, at the threshold, smoking a
cigarette (which of us is the worried one?) Before you know it you are 5 nM (nautical
miles) east of the threshold and time to turn base-leg. Call the tower and let them know,
make a perfect turn to 150 and latch into base-leg mode; speed back, first stage flaps, carbs
and boosters on and suddenly you hear “da da da / dit dad dit dit” over and over again in
little high frequency pulses through your head set. Your mind automatically translates; 3
dashes = O and 1 dot 1 dash followed by 2 dots = L which becomes OSCAR LIMA* – of
course! You are approaching the Outer Locator – you are now 4 nM from the runway
threshold and you automatically swing her round to 240 and line up – just like waltzing with
an elephant but the elephant is leading! The final checks whizz through your brain and then
one of the nicest feelings –full flaps – ooh! What a sensation as those big “barn doors”
(Fowler flaps) give a huge lift to the pit of your stomach and you counter it with nose down
as if trying to drill a hole in the tarmac. Fab!
Now you’re floating like a feather in a light breeze and you grease the main-gear onto the
runway for the best landing of your life. You pull off at the taxi way and the very relieved
CFI climbs aboard for a lift back to the Ops room where a ritual awaits you – I can’t give
the game away but it involves an item of clothing been taken off you with a fire-axe! For the
first time you scribble P1 on your log book and you get a second gold band on the
epaulette of your white uniform shirt. One more to go – cadet becomes Captain! Old
becomes Bold!
*Oscar Lima comes from the phonetic alphabet where each letter is assigned a name so as
to avoid confusion; e.g. N = November and M= Mike. So my name is Foxtrot Romeo Alpha
November Kilo!

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I have had the good fortune to share many meals with local people
in rural France, and I have to say it’s an art form without written rules –
so when entertaining rural French one learns by steady observation.

To begin with, bread must be served with just about everything from breakfast through to
supper: delicious, fresh baguettes torn by hand and consumed in large quantities. Butter is
not served with bread – this is a big ‘no-no’ and a pot of butter on the table would be
regarded with suspicion. If you desire butter at the breakfast table, look no further than a
freshly baked croissant. No butter spread on that either –
each individual croissant having been baked with enough
butter to threaten the healthiest of arteries.

Dinner is an almost sacred occasion. First of all there will be the apero – a cocktail or some
light wine with various dips and oils balanced precariously on bread sticks. The prepared
dinner dishes are then set down in the centre of the table. The guests draw in their chairs
and the serious business begins.

The rural French never leap forward to fill their plates with food – rather, they sit and gaze
at the presentation of the meal. Then, at an opportune moment, they might spear a piece of
asparagus, drenched in butter and languidly consume it while contemplating their next
move. The entire meal is set in this format: take a small piece of food and set it gently on
the dinner plate. Regard it with quizzical look and finally consume it. This is such a healthy
way to eat. The meal may take hours and the food may be at best, tepid, but the digestive
system will always be grateful.

Cheese must be served before dessert to allow guests to finish their wine with a savoury
plate – which makes a lot of sense. A good burgundy wine does not sit well with a
dramatically sweet tarte tatin or mousse au chocolat.
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Following dessert, a small, very small, cup of coffee will be expected. Coffee is never served
in mugs in France – possibly because it is very, very strong and a large intake of this syrupy
mix might render the imbiber speechless. Petit fours are a favourite with coffee
and once they are consumed, the guests will fade into the night air and will be
tucked up in bed by 9.30pm.

If you happen to be a guest at a French table, never bring wine as a gift. It is the ‘privilege’ of
the host to choose the wines to accompany the meal; odd and unsolicited bottles, especially
if they are inexpensive, will be greeted with silent derision.

An acceptable gift might be a jar of homemade chutney, some flowers from your garden, or
a basket of personally nurtured cumquats. I circumvented these rules by dipping into my
secret hoard of Irish-produced soaps, which seemed to go down very well.

The French, in general, are fond of the Irish so you may find some leniency in the rules of
engagement. Add to this the fact that their conversation sparkles with laughter and any
struggles with linguistic misunderstandings are quickly overcome with wild gesticulations
and a supreme confidence in the power of sign language. Dining with the French in rural
France – it ‘s an experience not to be missed . . . .

Bon appétit!

Bernie Daly

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Victor Brown, parishioner at Saint Mary’s Cathedral has created beautiful unique pieces to
Auction for Saint Mary’s Cathedral They would make beautiful presents or presentation
gifts. Wood turning is a hobby which he very much enjoys in his spare time.

The Auction will take place from Monday 29th of March to Monday 12th of April
inclusive and people can bid for the items by sending an email to
limerickcityparish@gmail.com with your name, contact number, Item code and your
bid.
If somebody makes a higher bid than you,
you will be notified and given the option to increase your bid.

Please note that there is a reserve price on all items.

VB001 - Large Cherry Fruit Bowl (9”diameter)

This fruit bowl comes from the old ornamental cherry which grew in the grounds of Saint
Mary’s Cathedral. The wood was saved and allowed to dry out since 2018 thus allowing
this piece to be produced.

RESERVE - €50

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VB002 – King Domhnall’s Bowl (9”diameter)

This bowl comes from the same Poplar tree that the statue of King Domhnall Mor O’Brien
was sculpted from. One of the slabs was cut and sized and turned to make this unusual
wood bowl with a live edge.

RESERVE - €50

VB003 - Sycamore Bowl with red insert (8”diameter)

This bowl has been turned from a Sycamore that grows in the grounds of Saint Mary’s
Cathedral. The tree was pollarded in 2018 as part of our tree maintenance programme.
When a large crack started to appear during the turning process, it was filled with red resin
and then sanded and polished to give this bowl an unusual feature.

RESERVE - €45

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VB004 - Sycamore Candle Holder (6” x 4.5”)

This Candle holder has been turned from a piece of

Sycamore that grows in the grounds of

Saint Mary’s Cathedral.

It is suitable for a pillar style candle.

RESERVE - €20

VB005 – Natural Edge Cherry Bowl (7”x 3”)

This unusually shaped bowl has been turned using wood from an ornamental cherry tree
that grew in the grounds of Saint Mary’s Cathedral. The unusual shape is attributed to the
fact that its bark and natural shape were incorporated into the finished article.

RESERVE - €30

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VB006 – Square Cornered Teak Bowl (7” diameter)

This bowl was produced from some reclaimed teak that had previously been part of an old
desk. It has been given a new life as this quirky bowl.

RESERVE - €30

VB007 – Scots Pine Bowl (6” diameter x 4” high)

This bowl is turned from a piece of the Scots Pine that grows at the south eastern corner
of the graveyard in Saint Mary’s Cathedral. The tree height was lowered in 2018 as part of
ongoing tree maintenance

RESERVE - €25

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VB008 – Cherry Bowl (6 & ¾” in diameter)

This bowl is turned from a piece of wood from an ornamental cherry tree that grew in the
grounds of Saint Mary’s Cathedral.

RESERVE - €25

VB009 – Teak Platter (9” diameter)

This platter was produced from teak that was gifted to me.

RESERVE - €30

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VB010 – American Oak Bowl (8.5” diameter)
This bowl was produced from American oak with Natural edge.

RESERVE - €25

VB011 – American Oak Bowl (6.75” diameter)

This bowl was produced from American oak with Natural edge.

RESERVE - €25

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PP001 – Original Still Life Painting

“The Last of the Summer Roses” was painted by Limerick born Patsy Pomeroy who is a
parishioner of Saint Michael’s Church, Barrington Street. Patsy is well known for her still
life paintings of flowers.

RESERVE - €200

“The Last of the Summer Roses” by Patsy Pomeroy

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Who was the shortest man in the Bible? Nehemiah (knee-high-miah).

What time of day was Adam created? A little before Eve.

When was medicine first mentioned in the Bible? When God gave Moses two tablets.

Who was the biggest sinner in the Bible? Moses. He broke all 10 commandments at once,

Who is the greatest babysitter mentioned in the Bible? David. He rocked Goliath to a very
deep sleep.
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Who was the greatest comedian in the Bible? Samson. He brought the house down.

When did they play tennis in the Bible? When Joseph served in Pharaoh's court.

How does Paul make his coffee? Hebrews it.

Who was the smartest man in the Bible? Abraham. He knew a Lot.

What animal could Noah not trust? Cheetah.

Why did Noah have to punish the chickens on the Ark? Because they were using "fowl"
language.

Which Bible character had no parents? Joshua, son of Nun.

Why didn’t they play cards on the Ark? Because Noah was standing on the deck.

23
24
DIY Mini Resurrection Garden

It was easy to make, everyone got to add their own touches and it cost pretty much the
same as making one large one like the picture above.

Supplies Needed: Terra cotta mini pot (tomb)

• Terra cotta small tray

• Small pebbles from Floral dept(one bag was plenty for three)
• Grass seed (we have enough left over for the bare patch in our yard)
• One small bag of potting soil
• Small twigs and Large rock (smaller than a child’s fist) from the yard
• Glue gun
• Spray water bottle

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 1. Place mini pot on the tray and

add potting soil around it.

2. Pack soil in and on top of the mini pot, forming a small hill.

3. Add pebbles coming from the opening of the “tomb”

4. Place larger rock half covering the tomb

5. Sprinkle grass seed on the soil

6. Glue small twigs to form three crosses

(hot glue works best)

26
7. Stick each cross into the “hill” behind the tomb

8. Spray soil lightly every day with water bottle

9. Watch and wait for new life (grass) to spring forth!

It’s a beautiful reminder that He is Risen!

Indeed.

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 The actual Easter Resurrection Bible story can be found in Luke 23-24.

Prep time: 10 minutes

Cook time: 15 minutes

Resurrection Roll Ingredients:

• 1 (8 ounce) package refrigerated crescent rolls

• 1/4 cup sugar
• 1 tablespoon ground cinnamon
• 1/4 cup butter, melted
• 8 large marshmallows

Additional Materials Needed:

• One Large Muffin Tin OR two small ones (You’ll need room for 8 rolls)
• Non-stick cooking spray
• Your Bible (to tell the Resurrection Rolls story as you go)

1. Get Everything Ready to Go Before You Begin

• Turn oven to 375°

• Melt the butter 15-20 seconds
• Mix cinnamon and sugar together in one bowl (equal parts, or a bit more sugar)
• Set ingredients out on the table
• Spray the muffin tin with non-stick cooking spray

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2. Take One Marshmallow and Begin Explaining the Resurrection Rolls Story

Explain: The marshmallow represents Jesus: Pure, white, sinless and perfect.
Unfortunately, even though Jesus was perfect, there were people who hated him. They
wanted him dead. So they crucified him on a cross and left him to die there.
Bible verses: Luke 23:1-49

2. Roll the Marshmallow in the Melted Butter, then in the Cinnamon Sugar
Mixture

Explain: Jesus’s friends and family were very sad when Jesus died. They loved him. They
wanted him to be alive. They were sad and confused.
But what Jesus’s disciples didn’t know was that Jesus didn’t JUST die. He also took all of our
sins (the bad things we do) upon himself. He took our punishment so we wouldn’t have to!
See how the cinnamon looks dirty on Jesus’s body? The cinnamon represents our sin that
Jesus took away when he died.
Bible verses: Romans 5:8,
1 Peter 2:24, Isaiah 53:5,
1 Corinthians 15:3

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3. Carefully Wrap the Marshmallow in a Resurrection Crescent Roll, Carefully
Sealing Every Seam.
Explain: Jesus’s friends and family didn’t know this, though. They thought he was just
dead. So they buried him in a tomb and closed the door tight with a huge rock so no one
could get in or out.
This resurrection crescent roll represents Jesus’s tomb.
Can you see the marshmallow in there?
You can’t, because the tomb is sealed up tightly.
Nothing can get in or out.
Bible verses: Luke 23:50-56

4. Place Resurrection Crescent Rolls in Muffin Tin; Invite Kids to Make

Remaining Rolls.

Explain: After Jesus’s friends buried his body in the tomb, they left and went home for the
night, because it was getting late.

Tip: Sprinkle a little extra cinnamon sugar on top of your Resurrection rolls while the kids
are making their empty tomb rolls if you want yours to look just like the pictures. Also – be
sure to pinch the seams tight!

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5. Cook til Browned (see package directions). Remove from Oven. Continue
Resurrection Rolls Story while Rolls are Cooling.

Explain: Three days later, some of Jesus’s friends and family went back to his tomb. They
wanted to put oil and spices on his body to make it smell better and not get too stinky. But,
when they came to his tomb, they saw the most incredible thing! Do you know what it
was?
(Cut the roll open – the marshmallow should be gone)
The tomb was empty! Jesus came back from the dead and he’s still alive today, watching
over us and helping take care of us from Heaven!
Bible verses: Luke 24:1-12, Luke 22:69, John 14:3

7. Eat and Enjoy!

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32
Wool Roll Bread｜Apron
Recently wool roll bread is one of the newest baking trends, a soft dough stuffed with
cranberries / raisins / nuts / custard, then cut and rolled in a mesmerizing fashion that ends
up looking like rolls of wool or yarn when finished.

I’ve made it a couple of times now and is equally delicious with a savoury filling.
Lukewarm milk 80ml+-

Instant yeast 3g / 1tsp

Bread flour 300g / 2,1/8cup

Sea salt 5g / 1tsp

Sugar 30g / 1/8cup (reduce to a tablespoon when making a savoury version)

1 Whole egg

Whipping cream 125ml / 1/2cup

For the filling:

2 tbsp. milk

2 tbsp. sugar

1 oz. (30g) butter

3.5 oz. (100g) ground hazelnuts

some milk for brushing

Pan size 20x7cm

Bake at 170°C / 340°F for 17-20 minutes

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1. Mix the lukewarm milk with the dry yeast and let sit for about 5 minutes so it can
bubble up a bit.

2. Add the flour, sugar, salt, heavy cream, egg, and yeast milk to a large bowl and knead
for about 8 minutes until you get a smooth but sticky dough that comes off easily
from the sides of the bowl. Cover the bowl with a clean kitchen towel and let the
dough rise for 60-120 minutes until almost doubled in size.
3. While the dough is rising add the milk, sugar, and butter to a saucepan and gently
heat up on the stove until the butter has melted. Add the ground hazelnuts and mix
everything until you get a thick paste. Remove from the heat and let cool down. Line
an 8 inches (20cm) springform tin with some baking parchment, grease lightly, and set
aside.
4. When the dough has doubled in size, transfer to a floured surface and divide into 5
equal pieces, shape into balls and let rest covered another 10 minutes.
5. Roll out to rectangles with 4 × 6 inches (10x15cm). Place 1/5 of the filling on the
shorter side of the rectangle and cut several times into the dough opposite of the
filling so it kind of looks like fringes. Roll up from the side where the filling is and
place in the prepared springform tin and repeat with the remaining dough and filling.
6. Place the rolled-up logs close to each other in a ring in the springform tin, cover with
plastic wrap and let rise once more for 60-120 minutes until risen nicely.
7. Preheat the oven to 350 ° F (180 ° C). Brush the risen bread carefully with some milk
and bake for 18-20 minutes until nicely browned on top (it can still be light in color
on the sides). Take out of the oven and let cool down on a wire rack, then remove
from the tin.

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CHOCOLATE CARROT SWISS ROLL CAKE

This Chocolate Carrot Swiss Roll Cake is a chocolate sponge cake with super cute mini cake carrots
baked right in! Then this "carrot" cake is filled with a cream cheese frosting and rolled up into a
giant swiss roll cake!

PREP TIME 30 minutes

BAKE TIME 8 minutes

ADDITIONAL TIME 30 minutes

TOTAL TIME1 hour 8 minutes

INGREDIENTS

• FOR THE CARROT AND DOTS PATTERN:

• 1 egg
• 2 tablespoons sugar
• 1/3 cup flour
• 1 tablespoon melted butter
• Orange food coloring
• Green food coloring
•
•
• FOR CAKE:
• 4 egg whites
• 1 tablespoon sugar
• 4 egg yolks
• 1/2 cup sugar
• 1/4 cup butter, melted
• 1/2 cup flour
• 1/4 cup dark cocoa powder
•
•
• FOR FILLING:
• 1 Can of Vanilla Frosting (Or Homemade)
• Wax Paper
• Plastic bag or piping bag
• Baking sheet with edges - mine is about 10x15

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INSTRUCTIONS

1. Pre-heat the oven to 400F.

2. In a medium bowl, mix together 1 egg, 2 tablespoons sugar, 1/3 cup flour and 1
tablespoon melted butter. Mix well.
3. Spoon out 1 tablespoon of batter into a small bowl and tint it green. Tint the rest
orange.
4. Lay the carrot template onto the baking sheet. Cover with wax paper (or parchment
paper).
5. Scoop the orange batter into a plastic sandwich bag. Cut a small hole into the tip of
the bag. Following the carrot template and pipe the carrot onto the wax paper. Also
pipe the orange dots. Next spoon the green batter into a plastic sandwich bag. Cut a
small hole into the tip of the bag. Pipe green steams onto each carrot.
6. Place baking sheet into the freezer. Freeze for 20 minutes.
7. While the carrots are freezing, make the chocolate sponge cake batter.
8. In the bowl of a mixer combine the egg whites and 1 tablespoon of sugar. Mix on
medium speed until the egg whites form soft peaks. (About 5 minutes)
9. In a medium bowl, whisk by hand the egg yolks and 1/2 cup sugar until the eggs yolks
are a pale yellow color. Whisk in the 1/4 cup melted butter.
10. Fold in the egg whites.
11. Fold in the flour and cocoa powder.
12. Mix slowly until everything is incorporated.
13. Remove the baking sheet from the freezer and carefully spread the chocolate batter
over the carrots. Spread the batter evenly on the baking sheet.
14. Bake for 7-8 minutes. Do not over bake.
15. Carefully remove the cooked cake from the oven.
16. Working quickly but carefully:
17. Lay another piece of wax paper onto a flat surface. Flip the cake over onto the wax
paper and carefully peel the wax paper off of the cake revealing the carrots. Flip the
cake over again so that the carrots are on the bottom of the cake.
18. Spread the filling over the entire cake. Starting on the edge without the carrot, start
to roll the cake "jelly roll style".
19. Roll until you reach the end. Place the cake on a flat surface with the seam down.
20. Wrap in plastic wrap and place in the fridge until ready to serve.

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 Tarte Tatin
This classic French upside-down pastry is a lot easier to make than it looks. Using ready-
made puff pastry means it’s on the table in no time.
Share
Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves

Ingredients

• 200g/7oz ready-made puff pastry

• little plain flour, for dusting
• 100g/3½oz caster sugar
• 60g/2¼oz unsalted butter cubed, plus extra, melted, for brushing
• 600g/1lb 5oz Braeburn apples peeled, cored and cut into quarters

• Serve with icecream or cream

Method
1. Preheat the oven to 200C/180C Fan/Gas 6. Roll out the pastry on a lightly floured work
surface to a circle a little larger than the rim of a 20cm/8in ovenproof frying pan.
2. Place the frying pan over a medium heat, pour in the sugar and cook until it turns light
brown and starts to smoke a little. Do not stir, simply move the pan around a little if
required – it will take 5 minutes or so.
3. Remove the pan from the heat and add the cubed butter. Stir until combined, then arrange
the apples in the pan, starting from the outer edge and working towards the centre. Brush
the apples with the melted butter and place the pastry on top, tucking it in at the sides.
Prick the pastry several times with a fork. Bake the tart for 20–25 minutes, or until risen
and golden brown. Leave to cool for 10 minutes.
4. Serve the tarte tatin with cream or icecream
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 Chocolate Babka

Babka is a Polish and Ukrainian Jewish recipe that is a cross between cake and bread. It's
rippled with cinnamon and chocolate layers and is as visually stunning as it is delicious. And
often served for brunch. (Editor’s note: I’ve made it and it truly is delicious. It takes a long
time but is very easy to make)

Ingredients

FOR THE DOUGH

100 ml (3 ½ fl oz) milk

350 g (12oz) strong white bread flour

50 g (2oz) caster sugar

7 g sachet fast-action dried yeast

1 large egg, lightly beaten

100 g (3 ½oz) butter, softened and chopped into small pieces, plus extra to grease

FOR THE FILLING

75 g (3oz) unsalted butter

75 g (3oz) dark chocolate

150 g (5oz) caster sugar

25 g (1oz) cocoa powder

1 tsp. ground cinnamon

FOR THE SYRUP

75 g (3oz) caster sugar

Directions

1. Heat milk in a small saucepan until just warm. In a large bowl (or in a stand mixer fitted
with a dough hook) mix flour, sugar, yeast and a pinch of salt. Add the milk, egg and butter,
and mix to bring together into a dough, adding another 1tbsp milk if looking a little dry.
Shape into a ball, then knead by hand for about 15min (or about 6min in a stand mixer)
until you have a soft dough that springs back when pressed. Return to the cleaned-out bowl
and cover with oiled clingfilm. Leave to prove for 2hr until about doubled in size (or leave
at room temperature for 1hr, then transfer to the fridge overnight and complete recipe the
following day).
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2. If dough was kept in the fridge overnight, set aside at room temperature while you make
the filling. Grease a 900g (2lb) loaf tin with butter and line base and sides with baking
parchment, leaving an overhang to help get bread out of the tin later.
3. To make the filling, melt the butter in a small saucepan. Remove from the heat, stir in the
chocolate, sugar, cocoa powder and cinnamon. Set aside to cool briefly.
4. Place dough on to a lightly floured surface and roll into a rectangle about 50 x 30.5cm (20 x
12in). Spread the filling over the dough, covering it completely. Roll up tightly from one of
the longer sides into a sausage shape. Carefully lift dough on to a piece of baking parchment
and chill in the fridge for 15min (to make it easier to cut).
5. When chilled, cut the dough in half lengthways so you have two long pieces with the inside
exposed. Turn each piece so filling faces upwards. Starting from one end, lift one piece
across the other, twisting together but keeping the filling exposed, to make one long
twisted braid. Push ends of the twist together to make the length shorter, then squeeze the
dough into the loaf tin (it will seem too big but it will fit!) Loosely cover with oiled clingfilm
and leave to prove in a warm place for 1½-2hr or until doubled in size.
6. Preheat oven to 180°C (160°C fan) mark 4. Bake loaf for about 50min-1hr until deep
golden, loosely covering with foil towards the end of cooking time if it is getting too dark.
7. When the babka is almost cooked, make the syrup. In a small pan, gently heat sugar and
75ml (3fl oz) water and stir until dissolved. Bring to the boil, then remove from the heat.
Remove loaf from oven, brush sugar syrup all over the top to soak in. Leave to cool
completely in the tin before serving.

How to ‘design’ your own filling

In coming up with a suitable filling, savoury or sweet, there are a few things to keep in mind.

Keep the water content low

First of all, the filling should not interact with the dough too much. If the filling interacts a
lot with the dough it might impact the texture of the whole bread. For instance, if the filling
is very moist, the additional water might go into the dough, making it too soggy and wet for
proper baking. Generally, fillings with very little moisture work well or those where the
water is ‘bound’ by other ingredients (e.g. in a chocolate ganache).

Use fat

Generally, a filling with plenty of fat is a good choice. Not only does the fat not interact
with the dough, it always helps to prevent the individual layers of dough from sticking to
one another, helping it to stay light and airy. It’s why nuts are such a good choice. Nuts
contain a good amount of fat as well as protein and will form a great layer in between the
dough. No need to grind the nuts down completely, some bits and pieces throughout help
give the bread some surprising crunch.

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The ‘Limerick COVID-19 +353 61 608980
Community Response’
helpline is 1800 832 005.

Those wishing to volunteer

to assist with the
‘Limerick COVID-19
Community Response’ are
asked to contact:

volunteer@limerick.ie.

+353 61 484444

+353 61 608980

Limerick Contact number:

Tel: (061) 412354

1800 341 900

National Freephone Helpline
24 hours a day, 7 days a week
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