Happy feast of St. Bernard of Clairvaux! On today’s show, Matt Swaim and Anna Mitchell welcome Kris McGregor to share wisdom from St. Bernard that shows up in the Office of Readings. Other guests include Gary Michuta with more Messianic prophecies, pastoral counselor Kevin Prendergast, and Rita Heikenfeld with Bible Foods. Plus news, weather, sports, and more…
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The Memorare of St. Bernard of Clairvaux
Remember, O most gracious Virgin Mary,
that never was it known
that any one who fled to thy protection,
implored thy help,
and sought thy intercession,
was left unaided.
Inspired with this confidence,
I fly unto thee,
O Virgin of virgins, my Mother,
to thee I come,
before thee I stand sinful and sorrowful.
O Mother of the Word Incarnate!
despise not my petitions,
but, in thy mercy, hear and answer me. Amen.
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RECIPES FROM RITA: ZUCCHINI BREAD
Double chocolate zucchini bread/cake
Ingredients:
1 -1/2 cups shredded zucchini
1 cup all purpose flour – I use King Arthur unbleached
1/2 cup unsweetened cocoa powder, sifted
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 to 3/4 teaspoon cinnamon
1/4 teaspoon allspice
1/2 cup canola oil
1/2 cup sugar
1/2 cup light brown sugar
2 large eggs
1 teaspoon vanilla
3/4 cup semi- sweet chocolate chips
Instructions:
Preheat oven to 350. Spray 9 x 5 loaf pan. Set aside shredded zucchini. Whisk together flour, cocoa, baking soda, baking powder, salt, cinnamon, and allspice. Set aside. Beat oil, sugars, eggs, and vanilla until well blended and fold in zucchini. Add flour mixture, mixing just until combined. Fold in chips. Bake until toothpick inserted in center comes out clean, about 55 to 65 minutes. Place on wire rack to cool 10 minutes, then remove and finish cooling.
Large Batch moist and marvelous zucchini bread with Chai essence
Ingredients:
3 cups grated unpeeled zucchini (squeeze moisture out before measuring and pack zucchini firmly into measuring cups)
3 cups sugar
1-1/2 cups vegetable oil – I used canola
4 large eggs
2 teaspoons vanilla
3-1/4 cups all purpose flour
1 teaspoon cinnamon
2-3 teaspoons dry Chai tea blend – 2 will give a mild taste; 3 a more robust taste
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups chopped nuts – optional – I used toasted pecans
Instructions
Preheat oven to 350.
Spray 2 large loaf or 3 regular loaf pans.
Mix zucchini, sugar, oil, eggs and vanilla. Beat on medium speed 2 minutes.
Combine flour, cinnamon, Chai blend, baking powder, baking soda, salt and nuts together. Add to zucchini mixture and blend well.Pour into prepared pans.
Bake on middle rack 45 minutes to one hour or until done. A toothpick inserted deep into center will come out clean. My 2 large loaf pans took 55 minutes to bake.
Tips:
Ball bat sized zucchini works great
If you grow zucchini, you know it can go from slender to ball bat size seemingly overnight. Overgrown zucchini has good flavor and shreds up just fine.
Can you peel zucchini? I don’t, but Cheryl Bullis, a professional baker from Clermont County, does peel her zucchini before measuring.
Squeeze hard to get moisture out. Zucchini is notorious for a high moisture content which can make batter too runny.
Add nuts to dry ingredients; This insures that the nuts stay suspended throughout the bread and prevents them from sinking to the bottom of the loaf.
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