Marywood Senior Selected to Join Cooper-DuBois Fellow

Posted on December 1, 2020 by The Dunmorean

Marywood University senior Spanish and biology major, Krystine Jiménez, was selected to join the next cohort of Cooper-DuBois Fellows at the Pennsylvania State University. Through this program, she will learn about Penn State’s commitment to Africana, African American, and Ethnic Studies through the historic cluster hire of 13 faculty specializing in African American life and culture, as well as its 2020 launch of the new Center for Black Digital Research.

Ms. Jiménez will also attend a variety of workshops related to new directions in the field of African American and African Diaspora literary, cultural, and rhetorical studies, and hear about opportunities for Black digital and public research. The mentorship program will also provide an opportunity to meet with faculty, area, and program heads, as well as current and former graduate students to provide support as she applies to graduate programs.

Ms. Jiménez said, “When I first decided to take Spanish classes at Marywood University, I never thought I would minor in it, let alone take on another major. In my first Afro-Latinx course, taught by Joshua Deckman, Ph.D., assistant professor in the Foreign Languages program at Marywood University, I learned more about myself and my heritage in one class than I have learned my whole life.

“I am Dominican, and I am Black. I decided to apply to the Cooper-DuBois Fellows program to see how I can pursue a career in Black Studies to build upon what I have learned in my courses at Marywood. The knowledge that I have acquired through my Afro-Latinx courses at Marywood and what I will acquire from this fellowship program is the first step in reaching my goals.”

The world is full of languages. It’s a first step toward a wide world of career options. At Marywood, every student is able to study a modern language as part of the University’s core liberal arts curriculum. There are numerous opportunities for students to study abroad in countries throughout Europe and Latin America. Exposure to different cultures and diverse people helps prepare students for study and travel abroad and local and international internships.

For information about Marywood University’s Communication, Language and Literature department, please visit www.marywood.edu/efla, or call the Office of Admissions, at (570) 348-6207.

Marywoood Plans Series of Holiday Events

Posted on December 1, 2020 by The Dunmorean

Marywood University will celebrate its cherished Christmas and Advent traditions through “Making Spirits Bright,” a series of seasonal events that will take place through the holidays. To ensure the health, safety, and well-being of students, faculty/staff, and the community, outdoor and virtual events, along with community service endeavors, are planned.

“Making Spirits Bright” is Marywood’s answer to encouraging prayer, sharing gifts, and uplifting people throughout the holiday season. Marywood students expressed their desire to help plan and share in the holiday events, and, since their on-campus experience concluded prior to the Thanksgiving holiday, Marywood kicked off student and faculty/staff only events in mid-November. Additionally, several alumni events are planned in December. Alumni must register in advance for these special events and can do so at marywood.edu/connect/events.

“After all the challenges we’ve faced this year because of the pandemic, we wanted to give people something to anticipate and celebrate,” said Sister Mary Persico, IHM, Ed.D., president of Marywood University. “This sacred season encompasses preparation, sharing, and rejoicing. We think our collective efforts to count our blessings, to give back to the community, and to celebrate our traditions, in simple but meaningful ways, certainly will make spirits bright.”

In addition to an Outdoor Tree Lighting and Blessing of the Nativity being held for students, faculty, and staff, Marywood will hold several events that are open to the public, including:

● Throughout the holiday season, members of the local community are welcome to drive through Marywood’s campus to see the main Christmas display at the Arch and the other seasonal outdoor displays each evening after 4:30 p.m.

● Marywood’s award-winning, student-run radio station, VMFM 91.7, will again become Christmas 91.7 and continue its traditional community gift of broadcasting commercial-free Christmas music, 24/7, beginning Wednesday, Dece. 2, and continuing through New Year’s Eve.

● Several virtual events are planned, including concerts and spiritual celebrations. Highlights from virtual concerts will be available on the music, theatre, and dance department website.

● Mass on the Feast of the Immaculate Conception on Dec. 8, at the Marian Chapel will be live-streamed at noon and will be available later on the University’s website. Additionally, a pre-recorded Advent Prayer Service, which was filmed prior to the students’ departure from campus, will be made available on Campus Ministry’s website for viewing/reflection throughout the holiday season.

● The IHM Sisters, who sponsor Marywood University, will also video stream an Evening of Prayer during Advent on Wednesday, Dec. 9, at 6:30 p.m., featuring Advent Taize prayer and remembering the 40^th anniversary of El Salvador Martyrs Maura Clark, MM; Ita Ford, MM; Dororthy Kazel, OSU; and Jeanne Donovan. To view the IHM prayer service, visit https://video.ibm.com/channel/ihm-tv.

● Alumni, students who are learning remotely, and all members of the community, near or far, are invited to make spirits bright wherever they are by sharing in Marywood’s holiday spirit. Visit Spreading-Holiday-Cheer to find recipes, jokes, prayers, music, info on letters to and from Santa, and more!

For additional information about Marywood University’s “Making Spirits Bright” holiday events, please visit marywood.edu/makingspiritsbright.

Cheryl’s Cuisine: December 2020

Posted on December 1, 2020 by The Dunmorean

By Cheryl Radkiewicz

Well, as I’m sitting here watching Covid numbers rise, it seems we’ll be celebrating a very different family Christmas!

My husband and I celebrated Thanksgiving, just the two of us…my family members all stayed in their own homes. Not really a “holiday.” It seems Christmas will be the same, or very similar.

Friends of mine who ordered large turkeys donated them rather than cook a 20 pounder for two people. So, when we’re planning our meals for the holiday…we need to plan for less.

Actually, right now I’m only planning on baking homemade cookies from old family recipes. Cookies freeze beautifully and can be packed for gift-giving. Maybe we need to return to “old fashioned” holidays, where we bake homemade recipes and hand them out in lieu of outrageously expensive gifts.

Since many of us (including me) didn’t shop this year (thank you, Covid), homemade cookies and breads will be a different gift, made with love.

So for this month’s column, I’d like to share my family’s special holiday baked treats. Enjoy!

Mother’s Butter Cookies:

1 cup (2 sticks) butter, softened
1 cup sugar
1 1/2 cups flour
2 eggs, well beaten
1 tsp. vanilla
1/2 tsp. salt

With rotary beaters, blend butter and sugar together. Add eggs, which have been well-beaten. Sift in flour and salt. Add vanilla and mix until smooth and light. Drop by teaspoons onto buttered baking sheets. Bake in preheated 375 degree oven for 10 minutes. Cookies will be just set. Cool on rack. May be frozen when cool or put in cake tins with waxed papers between layers. Worth every calorie!!!!!

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Holiday Macaroons:

2-7 oz. bags flaked coconut
1-14 oz. can sweetened condensed milk (Eagle Brand)
2 tsp. vanilla extract
1 1/2 tsp. almond extract
Candied fruit or nuts for garnish ( I use maraschino cherries)

Preheat oven to 350 degrees. In large bowl, combine coconut, sweetened condensed milk and extracts; mix well. Drop by rounded teaspoons onto generously buttered baking sheets; garnish, if desired. Bake 8-10 minutes or until lightly browned. IMMEDIATELY remove from baking sheets. (Macaroons will stick if allowed to cool on baking sheets). Store in loosely covered container. Makes about 4 dozen.

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Mrs. Z’s Cookies:

1/2 cup shortening (I use butter)
1 cup brown sugar
1 cup walnuts, chopped
1/2 cup white sugar
2 eggs
1 cup evaporated milk, undiluted
1 tsp. baking soda
2 3/4 cups flour
1 tsp. salt
1 cup coconut
1 cup chocolate chips

Cream butter and sugars together. Add flour, salt and baking soda. Then add eggs, evaporated milk and continue beating. Fold in walnuts, chocolate chips and coconut. Chill for 1 hour. Drop from spoon onto greased baking sheet. Bake in preheated 375 degree oven for 15 minutes. Makes 5 dozen.

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Pixies:

1/2 stick butter, melted
4 pkgs. pre-melted baking chocolate (Nestle’s Choco Bake)
1/2 cup cocoa

Melt butter first in saucepan, add pre-melted baking chocolate and cocoa. Melt together. Place mixture in mixing bowl and blend in the following:

2 cups sugar
4 eggs, one at a time, beating well after each addition

Sift:

2 cups flour
2 tsp. baking powder
1/2 tsp. salt

Add these dry ingredients to chocolate mixture and mix well. Put in refrigerator overnight or at least 6-8 hours.

Pour powdered sugar on waxed paper. Put palms of hands in the sugar. Shape about a teaspoon of cookie mixture into a ball and roll in powdered sugar until all white. Place balls on ungreased cookie sheets. Bake 12-15minutes at 300 degrees. NOTE: Make sure dough is cold or powdered sugar will melt into it.

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Macadamia Nut Bread:

1-20 oz. can crushed pineapple, well drained
1-9 oz. jar macadamia nuts, chopped (2 1/4 cups)
1 cup packaged sweetened flaked coconut
3/4 cup flour (sifted before measuring)
1/2 tsp. salt (reduce to 1/4 tsp. if nuts are salted)
1/2 tsp. baking powder
3/4 cup granulated sugar
3 large eggs
1 tsp. vanilla

Grease 3- 5″x3″ loaf pans and line bottoms with waxed paper. Preheat oven to 300 degrees. Mix pineapple, nuts and coconut in large bowl. Sift flour, salt and baking powder over nut mixture. Add sugar and mix gently until nuts and fruits are well coated. Beat eggs in small bowl; when foamy, stir in vanilla. Pour over nut mixture and stir until well mixed. Spoon into prepared pans and bake 60-70 minutes. Remove from oven and turn out loaves on wire racks to cool. When fully cooled, wrap in plastic wrap or foil and, if possible, keep 4 days before slicing. Store in refrigerator or freezer. Cut into thin slices to serve. Makes 3 small loaves.

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Mom’s Holiday Quick Bread:

1/2 cup shortening (I use butter)
2 cups flour
1 tsp. salt
1 tsp. baking soda
3/4 cup sugar
1 cup buttermilk
1 tsp. vanilla
2 eggs
1 cup chopped nuts ( I use either walnuts or pecans)
1/2 cup Maraschino cherries, cut either in halves or quartered

Preheat oven to 350 degrees. Grease loaf pan. Combine all ingredients except nuts and cherries. Stir, then beat on high for 2 minutes. Fold in nuts and cherries. Bake for 30-35 minutes or 40-45 minutes, depending on size of your pan. When done, let cool on rack.

Glaze:
1/2 cup powdered sugar
1 tsp. cherry juice

Combine sugar and cherry juice until all pink. Glaze loaf when cool.

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From our house to yours: Merry Christmas and Happy 2021!!! We’ve earned it!