Happy feast of St. Therese of Lisieux! On today’s show, Matt Swaim and Anna Mitchell discuss the extraordinary childlike wisdom of the saint known as the Little Flower. Guests include pastoral counselor Kevin Prendergast on October as mental health month, Rita Heikenfeld with an angel food cake recipe amid the feasts of the Archangels and Guardian Angels, and Gary Michuta to explore more Messianic prophecies fulfilled in Jesus. Plus all the latest news, weather, sports, and more… listen live!
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Morning Offering of St. Therese of Lisieux
O my God! I offer Thee all my actions of this day for the intentions and for the glory of the Sacred Heart of Jesus. I desire to sanctify every beat of my heart, my every thought, my simplest works, by uniting them to Its infinite merits; and I wish to make reparation for my sins by casting them into the furnace of Its Merciful Love.
O my God! I ask of Thee for myself and for those whom I hold dear, the grace to fulfill perfectly Thy Holy Will, to accept for love of Thee the joys and sorrows of this passing life, so that we may one day be united together in heaven for all Eternity. Amen.
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RECIPES FROM RITA: ANGEL FOOD CAKE
Speed Scratch Angel Food Cake with Fruit
Ingredients:
1 can (20 ounces) fruit packed in juice or water, not syrup (crushed pineapple, peaches, fruit cocktail, etc)
1 package (16 ounces) angel food cake mix – buy one that says mix with water
Whipped cream or cool whip
Directions:
Preheat oven to 350°. In a large mixing bowl, beat angel food cake mix and fruit with juices over medium-low speed until well-combined, 2-3 minutes.
Pour into an ungreased 13×9 pan. Bake on middle rack until lightly brown, 25-30 minutes or so.
Cool completely. Cake sometimes turns out a bit sticky, but that’s OK.
Classic Angel Food Cake
Baking in a tube pan helps the fragile batter rise up sides and center.
Ingredients:
1 cup sifted cake flour (whisk before measuring) – see tip
1-1/2 cups sugar
12 large egg whites (1-3/4 cups)
1 teaspoon cream of tartar
1/4 teaspoon salt
1 tablespoon vanilla
2 teaspoons lemon juice
Instructions:
Preheat oven to 325 degrees.
Have ready a large tube pan, preferably with a removable bottom. If the pan bottom is not removable, line it with parchment paper. Do not grease the pan.
Whisk flour with 3/4 cup sugar. Set aside remaining 3/4 cup sugar.
Beat egg whites at low speed in mixer until just broken up and beginning to look frothy.
Add cream of tartar and salt and beat at medium speed until whites form very soft, billowy mounds. Don’t over beat as this will result in a flatter cake.
Beat in 3/4 cup sugar, 1 tablespoon at a time, until all sugar is added and whites are shiny and form soft peaks.
Add vanilla extract and lemon juice and mix until blended.
Now add flour/sugar mixture.Fold it into whites about 3 tablespoons at a time. You can do this by hand or with the mixer on very low speed.
Gently scrape batter into pan, smooth the top, and give pan a couple of raps on the counter to release any large air bubbles.
Bake until the cake is golden brown and the top springs back when pressed firmly, 50 to 60 minutes.
If cake pan has prongs around the rim for elevating the cake, invert pan onto them. If not, invert pan over the neck of a bottle or funnel so that air can circulate all around it. Let cool completely, 2 to 3 hours.
To unmold, run knife around edges, being careful not to separate crust from cake. Slide cake out of pan and cut the same way around removable bottom to release, or peel off parchment paper, if used.
Place on platter. (Some folks like to put it bottom side up).
Cut slices by sawing gently with serrated knife.
Tip: No cake flour? Make your own:
Remove 2 tablespoons from 1 cup all-purpose flour.
Whisk in 2 tablespoons cornstarch and blend well.
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Claire Swinarski is online at ascensionpress.com/fiatgirls
