Join us Friday, April 2, at 2pm for the Children’s Service and Hot Cross Buns

Follow along with children’s stations of the cross with Rev. Mia at 2pm. You can also use the guide to explore the stations in your own yard or neighborhood at your own pace. Check out our special Holy Week baking videos – hot cross buns, He is Risen! rolls, and Easter egg bread.

Click the image to download guide

Guided Way of the Cross – For Kids

You can do the Way of the Cross yourself! Use this guide to follow along the stations of the cross on Fuller Brook Pathway between Grove St. and Cottage St. The guide will also show you how to find the stations in your own backyard, garden, or neighborhood. Each station invites kids to read a sentence of scripture, ask a wondering question, do a small activity, and pray a short prayer.

If no video appears here at the appointed time for a worship service, try “refreshing” the website page. If you still don’t see the video you can go directly to our Facebook page or our YouTube channel to view the service. After the service, please email the Rev. Mia Kano if you have any questions or comments.

See the Service on Facebook
See the Service on YouTube

Children, parents, and parishioners of all ages are invited to participate in this service on Zoom. Click here to join the Zoom 15 minutes prior to the beginning of the service at 1:45pm. Please remain muted throughout the service unless instructed to unmute. What you’ll need: red yarn, a Kids’ Guide to Way of the Cross, and a hot cross bun!

To participate on zoom click here

Meeting ID: 897 3649 3716
Passcode: StAndrews

He’s Alive! Easter Biscuits with Katie Walters

Inspired by scripture: John 20: 6-7

  • 1 roll of refrigerator biscuits
  • 1 bag of large marshmallows
  • Melted butter
  • Sugar and cinnamon

Wrap one biscuit around 1 marshmallow, dip in butter, and roll in cinnamon/sugar. Bake as directed on the biscuit package. The marshmallow will melt and the bun will be hollow inside.

When Mary told the disciples that the stone had been removed from the entrance, the disciples ran to the tomb. John was the first to arrive and look inside. Peter entered and saw the linen that had been wrapped around Jesus lying flat as if the body evaporated. The tomb was empty!

Agape Bread (Easter Egg Bread) with DD Alexander

Recipe by Marbalet,

  • 2 1/2 cups all-purpose flour, divided
  • 1/4 cup white sugar
  • 1 teaspoon salt
  • 1 (.25 oz) package active dry yeast
  • 2/3 cup milk
  • 2 tablespoons butter
  • 2 eggs
  • 5 whole eggs, dyed if desired
  • 2 tablespoons of butter, melted
In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted.
Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.
Preheat oven to 350 degrees F (175 degrees C). Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Brush risen loaf with melted butter.
Bake in the preheated oven until golden brown, about 30 minutes.

Hot Cross Buns Baking Lesson and Recipe with Eloise S.!

Hot Cross Buns (Joy of Cooking, pages 611 & 731)

Buns ingredients:
1 cup milk
1/4 cup of sugar
2 tablespoons butter
3/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 cup currants or raisins
2 tablespoons finely chopped citron or grated lemon peel

1 package active dry yeast (2 1/4 teaspoons)
2 tablespoons hot water
1 egg
2 2/3 cups all-purpose flour (shifted)

Decoration ingredients
1/2 cup confectioners’ (powdered) sugar
2 teaspoons hot milk
1/4 teaspoon vanilla

Scald the milk and add sugar, butter, salt, cinnamon, nutmeg, raisins, and citron (lemon peel) until dissolved. Sprinkle yeast over water (between 105-115 degrees). Add milk mixture to yeast when it has cooled to lukewarm. Beat in the egg. Add part of the sifted flour, knead in the rest. Use only enough flour to form a dough that can be handled easily. Place in a greased bowl. Cover and let the dough rise in a warm place until doubled in bulk.

Shape dough into 18 balls and place in rows on a greased baking sheet. Cover and let rise until almost doubled in bulk. Bake in a preheated oven (425 degrees) about 20 minutes, until golden brown. Create frosting by sifting powdered sugar into hot milk and vanilla.

Once cool, decorate each bun with a cross using the frosting.

Rombauer, Irma von Starkloff. Joy of Cooking. 10th ed. Indianapolis, NY: Bobbs-Merrill Company, Inc., 1978.