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Light of the East
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11:00am - 11:30am

On Air Next

Light of the East
Light of the East
11:30am - 12:00pm

Show Notes for Thursday, 3/16/2023

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Good morning! On today’s show, Matt Swaim and Anna Mitchell welcome pastoral counselor Kevin Prendergast to talk about ways to combat the deadly sin of lust. Other guests include Rita Heikenfeld with Lenten recipes, and Dr. Leonard DeLorenzo on why St. Joseph is referred to as the Light of Patriarchs. Plus news, weather, sports and a whole lot more…

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A Prayer for the Sick

Dear Jesus, Divine Physician and Healer of the sick, we turn to you in this time of illness. O dearest comforter of the troubled, alleviate our worry and sorrow with your gentle love, and grant us the grace and strength to accept this burden. Dear God, we place our worries in your hands. We place our sick under your care and humbly ask that you restore your servants to health again. Above all, grant us the grace to acknowledge your will and know that whatever you do, you do for the love of us. Amen.

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Rita Heikenfeld’s Zeppoles

Also known as fritters, these are deep fried in oil and quick to make since you use instant or rapid-rise yeast.

This recipe is slightly adapted from Cooks’ Illustrated and I added vanilla and almond flavoring, since almonds represent St. Joseph. You can add only vanilla if you like. Recipe is detailed for success!

Makes 15 to 18 zeppoles

Ingredients

1 1⁄3  cups all-purpose flour

1 tablespoon plus 1 teaspoon sugar

2 teaspoons instant or rapid-rise yeast

1 teaspoon baking powder

1⁄2 teaspoon salt

2 teaspoons vanilla and 1/2 teaspoon almond extract (almond is optional)

1 cup warm water (110-115 degrees)

Confectioners sugar for dusting

If you own a 4-cup liquid measuring cup, you can combine the batter in it to make it easier to tell when it has doubled in volume.

Instructions

Whisk together flour, sugar, yeast, baking powder and salt in bowl.

Whisk water and flavorings into flour mixture until blended well.

Cover with plastic wrap and let rise until doubled at room temperature. This takes only 15-20 minutes or so. As suggested by Cooks, I put mine in a 4 cup measure to make it easy to see when it has doubled.

Set wire rack in rimmed baking sheet and line rack layer of paper towels. 

Heat oven to 200 degrees – this will keep the zeppoles warm as you fry all of them. 

Add peanut or vegetable oil (not olive oil) to large Dutch oven until it measures about 1 1/2 inches deep and heat over medium-high heat to 350 degrees.

Using sprayed tablespoon measure, add 6 heaping tablespoonfuls of batter to oil. (Use dinner spoon to help scrape batter from tablespoon if necessary.) 

Fry until golden brown and toothpick inserted in center of zeppole comes out clean, 2 to 3 minutes, flipping once halfway through frying. You may need to adjust heat as you fry zeppoles.

Using slotted spoon, transfer zeppoles to prepared wire rack.

Transfer sheet to oven to keep fried zeppoles warm until you’ve fried all the zeppoles.

Dust with confectioners sugar and serve warm.

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