(Kiki's Corner by Kiki Angelos - Photo Illustration - MetroCreativeConnection)

All the Easter celebrations have come and gone for another year…. I truly missed this year not being able to take part in carrying the cross at the station of cross in downtown Parkersburg. This year the Orthodox Easter fell on the same week as the Protestants celebrate whereas the Orthodox Easter is determined by the Justinian calendar and only once ever four years do the celebrations take place at the same time.

I devoted the entire Holy Week to Saint James Orthodox Church which held service three times daily the entire week.

Many young children including my granddaughters in college and other ones came to help decorate the traditional tomb of Christ with fresh flowers.

This decorated tomb of Jesus is carried around outside the church on Friday night followed by a procession of people attending carrying a lighted candle signifying taking Jesus to the grave.

Then on Saturday everyone went back to church at 10 p.m. in the evening to celebrate the resurrection of Christ after midnight when all the lights in the church are turned off and finally the priest comes out with a lighted candle signifying that Jesus has risen and brings life back to the world.

The priest continues to light everyone holding a candle in the congregation. The service continued till 2 a.m. in the morning, making this a four hour long service and Easter Sunday there was a “CHRIST HAS RISEN” service at 11 a.m. followed by a huge lamb lunch for everyone.

Upon completion of all the church services I had to rush home and continue to bake and cook for our traditional family Easter dinner that evening. Needless to say I almost wore out my poor cooking stove with preparing many different dishes for the church lunch and family dinner.

I am thankful and very appreciative for my family and friends and all of you that read my weekly articles and wish all of you the very best always.

Till next week.

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ROMAN APPLE CAKE

1 1/2 cups flour

1 teaspoon soda

1/4 teaspoon baking powder

1/2 teaspoon salt

1/2 cup shortening

1 cup of sugar

1 egg

1/2 cup of milk

2 cups peeled and chopped apples

Sift together first 4 ingredients, cream shortening and sugar. Add egg and milk, mixing well. Fold in apples. Pour into greased and floured 8″ square pan. Sprinkle with topping, bake 350 degrees F for 45 minutes.

TOPPING

1/2 cup brown sugar

1 teaspoon cinnamon

2 teaspoons flour

1 tablespoon butter

1/2 cup chopped nuts

Mixed together sugar, cinnamon, flour, and nuts. Cut butter into mixture. Sprinkle over cake batter

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KIKI’S TRIFLE

1 dozen lady fingers

1/2 to 1 cup port, sherry, rum or Madeira

1 (12 ounce) jar raspberry, or currant jam

1 (3 1/2 ounce) box vanilla pudding

2 cups of milk

1/2 pint whipping cream

Line deep, straight sided clear bowl with half of the ladyfingers split in half. Sprinkle ladyfingers with choice of wine or liquor to moisten. Spread half of the jam over ladyfingers, prepare pudding mix with milk following package directions, do not allow to set, spread half of pudding over jam. Repeat layers again. Whip cream, spread over top.

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PECAN MUFFINS

1 cup light brown sugar

1/3 cup flour

Pinch of salt

1 cup coarsely chopped pecans

2 eggs

1/2 teaspoon vanilla extract

Combine first 4 ingredients, mix well. Add eggs and vanilla stirring well. Fill well greased muffin pans 1/2 full. Bake at 350 degrees F for 20 to 25 minutes. Remove from pans while warm.