Heavenly Candies, Pumpkin Bread as Monastery Hosts Charity Boutique

For the last 54 years, a cloistered monastery has been tucked away at 1977 Carmen Ave., in Hollywood, just a stone’s throw from the freeway. Although many locals don’t even realize it’s there, the Monastery of the Angels is well-known to a small but steady stream of people who stop in regularly to pick up loaves of pumpkin bread.

They also purchase mints, “marmels,” peanut butter centers and other candies made by the 27 resident nuns throughout the year. One candy, the order’s peanut brittle, is sold exclusively at the holiday season. It will be available Sunday, from 10 a.m. to 4 p.m., when the monastery holds its annual Grand Charity Boutique.

In addition to the bakery specialties, dolls, stuffed animals and a variety of knitted and crocheted items made by the sisters and members of the monastery guild will be on sale. You’ll also find antiques and artwork, with all proceeds going to fund the monastery work.

The original order was founded in Southern France by a Spaniard, St. Dominick de Guzman, in 1206. “He founded the nuns before the fathers,” explained Mother Mary Thomas of the Monastery of the Angels, “because he wanted them to pray for the success of his work.”

In 1880 the order was established in Newark, N.J., and from there nuns moved to Los Angeles in 1924. Ten years later they took up residence at the present location.

Years ago the nuns made fruitcake, but when ingredient costs drove the prices of the finished cakes too high, they turned to a pumpkin bread recipe that came from the grandmother of a Canadian sister, Mary Agnes Burton. Candy making was taught to the nuns by the former owners of Juliet’s Candy Shop in Pasadena. When the shop was closed, the couple donated their equipment and recipes to the monastery.

According to Thomas, raw peanuts are the key to making their brittle. Cooking them in the syrup gives the candy it’s outstanding flavor. The recipe she shared is the closest anyone can come to making the candy at home. Because the sisters use commercial ingredients and equipment, the end product will not be exactly the same.

The same is true of the pumpkin bread. Their large revolving oven bakes differently than home ranges. Although The Times Food Section has printed the pumpkin bread recipe many times, we’re including it again for those who may have missed it in the past.

MONASTERY PEANUT BRITTLE

3 3/4 cups sugar

1 cup water

1 1/2 cups light corn syrup

1 1/2 pounds raw peanuts

1/4 pound butter

1 1/2 teaspoons baking soda

1 1/2 teaspoons salt

Combine sugar, water and corn syrup in large kettle. Bring to boil, stirring constantly. Add peanuts and cook, stirring, until mixture reaches 280 degrees on candy thermometer (soft crack stage) and peanuts turn light tan.

Add butter, stirring until melted. Continue cooking until mixture registers 300 degrees on candy thermometer (hard crack stage).

Remove mixture from heat. Combine baking soda and salt and stir into candy. Pour candy onto large marble slab or 3 warm, buttered, 15 1/2x10 1/2-inch jelly roll pans. Use forks, coated with non-stick vegetable spray, to quickly spread mixture as thin as possible.

Cool thoroughly, then break into pieces. Store in tightly covered container. Makes 4 pounds.

Note: Having two cooks makes pouring and spreading brittle easier. Mixture is extremely hot and should be handled with care.

MONASTERY PUMPKIN BREAD

3 1/2 cups sifted flour

3 cups sugar

2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 1/2 teaspoons salt

4 eggs, beaten

1 cup oil

2/3 cup water

2 cups cooked and mashed pumpkin

Walnut pieces

Sift together flour, sugar, baking soda, cinnamon, nutmeg and salt. Combine eggs, oil, water and pumpkin, mixing well. Stir into dry ingredients.

Turn into 3 greased 9x5-inch loaf pans and top with several walnut pieces. Bake at 350 degrees 1 hour or until cake tester inserted in center comes out clean. Cool before slicing. Makes 3 (1-pound) loaves.

Note: Bread freezes well and tastes best slightly warm, spread with butter.