Vicar's Message

Image of Rev. Shibi Abraham and Kochamma

We are going to celebrate World Sunday School Day on November 1st. Countless men and women over the years have helped develop the Sunday School to be a powerful tool in the Kingdom of God. One of these is Robert Raikes, who some people call the ‘founder of the Sunday Schools movement.’

The movement started with a school for boys in the slums. Raikes had been helping those who were in jail. He knew that it was better to prevent bad behavior than to try and cure it. The best way to teach them was in school. The best available time was Sunday as the boys were often working in the factories the other six days. The best available teachers, were lay people and the best textbook was the Bible. First the children were taught how to read, and then later they were taught Christian values. Soon girls were also allowed to attend Sunday School.

The best tool to teach good behavior is the Bible and the best people to teach it are those that the children know and have a close relationship with. They can set an example for the children to follow. Parents and other elders can be the best “Sunday Day School Teachers.

The Lord said “Let the children come unto me; do not stop them for the Kingdom of God belongs to such as these.” (Matt. 19: 14) Our children are one of the greatest gifts that God has given us. We are responsible to “Train children in the right way,” (Prov. 22:6) and present them to the Lord pure and holy. They are to be a new generation of witnesses and missionaries for Jesus the Christ.

It takes the combined efforts of the parents, students and teachers to make sure that the Sunday School is growing the right way and that the children are coming to Jesus. Let us thank God for our Sunday School, for all our children and teachers, and let us pray that all children will come to Jesus.

Yours in Christ's Service,

Rev. Shibi Abraham

the season of Pie:

A Thanksgiving Memory by sarah abraham

For the first time, I made a pumpkin pie with my brother Noah. What started as a messy kitchen (as in, we managed to spill practically every ingredient) turned into an unexpected Thanksgiving memory.

When I think of Thanksgiving, my first thought is pumpkin pie, so Noah and I decided that was what we should bake. Our process was messy, to say the least. We had ingredients in the mixer as well as all over the floor, our pie was gooey even after spending extra time in the oven, and the texture was way off. But our expectations were low from the start, so we kept going.

Instead of hiding our unusual pie, we decided to have Nathaniel, Merry Aunty, and Matt Uncle try it. Even though we decided to stop by close to 11 at night, they were more than willing to give our pie a chance. That willingness didn't last long, though, because when we cut into the pie, the center was still not firm.

After reviewing the recipe and trying to figure out where we went wrong, we realized we had actually used a Pumpkin Pie Pudding recipe! Noah and I breathed a sigh of relief, knowing we hadn't just poisoned everyone.

Once we knew our pie wasn't raw, everyone gave it a proper review. To our surprise, we got pretty good reviews!

That pie taught us that Thanksgiving isn't about perfection. It's about showing up for each other, sharing what you have, and laughing through the rough edges - or, in this case, soft centers.

In case you want to try our Pumpkin Pie Pudding, here's the recipe!

Pumpkin Pudding Pie with Orange Zest & Cardamom Whipped Cream

by Sarah Abraham

Makes approximately 3 pies | Bake Time: 55 minutes | Oven Temperature: 325°F (163°C)

Ingredients

Pumpkin Pudding Pie

2½ cups sugar
1 can (15 oz) pumpkin purée
2 eggs
½ tsp baking soda
2 cups all-purpose flour
2 tsp baking powder
½ tsp ground cinnamon
¼ tsp vanilla extract
Pinch of salt
2½ cups milk
4 tbsp butter, melted
3 prepared pie crusts (homemade or store-bought)
1 orange, for zest
1 tsp powdered sugar, for topping

Cardamom Whipped Cream

1 cup heavy whipping cream
2 tbsp powdered sugar
1 tsp ground cardamom
Pinch of ground nutmeg

Instructions

Pumpkin Pudding Pie

Preheat the oven to 325°F (163°C).
Prepare the pie crusts using homemade dough, store-bought dough, or graham cracker crusts.
In a large mixing bowl, blend the sugar, pumpkin purée, eggs, and baking soda. If using a stand mixer, use the paddle attachment.
Add the flour, baking powder, cinnamon, vanilla, and salt. Mix until well combined.
Add the milk and melted butter. Whisk until smooth, switching to the whisk attachment if using a stand mixer.
Divide the batter evenly among the prepared pie crusts, filling close to the edges without overflowing. The mixture will be liquid but will thicken during baking.
Bake at 325°F (163°C) for approximately 55 minutes.
Remove from the oven and allow to cool completely. The filling will have a soft, pudding-like consistency.
Dust the cooled pies with sifted powdered sugar and sprinkle freshly grated orange zest over the top.

Cardamom Whipped Cream