Happy feast of Bl. James Miller! On today’s show, Matt Swaim and Anna Mitchell discuss how this missionary from Wisconsin came to be recognized for his holiness and leadership. Guests include Gary MIchuta from Hands On Apologetics, Courtney Brown from Ruah Woods, and Rita Heikenfeld from About Eating to discuss Bible foods and herbs. Plus news, weather, sports, and more…
*****
Prayer for the Intercession of Bl. James Miller
O faithful Shepherd, Blessed Brother James Miller, FSC, as a Christian Brother and Lasallian missionary, you tilled the soil with your hands and invited Jesus Christ to till the soil of your soul. You became a sign of the love of Christ, the Good Shepherd for your students, and blessed their lives by your ministry. You stood firm and did not run from danger, bringing glory to God, His Church, your Lasallian family, and your martyrdom.
Blessed Brother James, obtain from the heart of Jesus (make your request here), and pray for me, that I too may be a sign of Christ’s love. Teach me to faithfully till the soil of this life in this reality given to me by our Father, unafraid to stay with those God has given me, no matter the cost.
Through Jesus Christ our Lord. Amen.
*****
RECIPES FROM RITA
Jane’s deluxe sugar cookies with sparkling sugar
Ingredients:
1 cup salted butter, softened (if using unsalted, add 1/4 teaspoon salt)
1-1/2 cups confectioners’ sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Sparkling coarse sugar for sprinkling on top (optional)
Instructions:
Beat together butter, and salt if using, confectioners’ sugar, egg, vanilla and almond extracts until mixture is fluffy.
Whisk together flour, baking soda and cream of tartar.
Slowly blend in flour mixture with butter mixture. Dough will be very soft and must be chilled before baking.
Roll dough out 1/4” thick between plastic wrap or parchment paper (sprinkle wrap with a bit of flour to prevent sticking) and chill in refrigerator from an hour to a day or 2.
Preheat oven to 350.
Remove dough from wrap and lay on lightly floured surface. Sprinkle top of dough very lightly with flour.
Cut cookies out with favorite cutter. Reroll as necessary.
Place an inch apart on ungreased or parchment lined cookie sheets.
If you like, sprinkle with coarse or sanding sugar. If you’re going to frost them after they cool, don’t sprinkle with sugar.
Bake 7-9 minutes or so until edges barely start to turn golden. The longer they bake the crisper they become after cooling.
Yield depends. I got a good dozen and one half from a medium heart cookie cutter.
Simple glaze
Whisk together 2 cups confectioners’ sugar, 1 teaspoon vanilla and 3-4 tablespoons of water.
Buttercream frosting
Beat together 1 cup softened butter with 1-1/2 teaspoons vanilla.
Add 4 cups confectioners’ sugar gradually, beating as you go to mix well.
Add up to 1/4 cup heavy cream, again beating as you go and continue to beat until light and fluffy.
*****
Brady Stiller, author of Your Life is a Story
