Good morning! On today’s show, Matt Swaim and Anna Mitchell welcome pastoral counselor Kevin Prendergast to discuss tips for dealing with anxiety. Other guests include Rita Heikenfeld to discuss the Holy Week food tradition of hot cross buns, and Gary Michuta with more ways to understand the context of the events recorded in Scripture. Plus news, weather, sports, and more…
*****
Prayer of Pope St. John Paul II
O God, You are our Creator . You are good and Your mercy knows no bounds . To You arises the praise of every creature.
O God, You have given us an inner law by which we must live. To do Your will is our task . To follow Your ways is to know peace of heart. To You we offer our homage .
Guide us on all the paths we travel upon this earth. Free us from all the evil tendencies which lead our hearts away from Your will . Never allow us to stray from You.
O God, judge of all humanity, help us to be included among Your chosen ones on the last day.
O God, Author of peace and justice, give us true joy and authentic love, and a lasting solidarity among peoples. Give us Your everlasting gifts. Amen.
*****
RECIPES FROM RITA: HOT CROSS BUNS
Ingredients
3 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 generous teaspoon cinnamon
1/8 teaspoon nutmeg – optional
3/4 cup currants, raisins or craisins
3/4 cup very warm milk, divided into 1/2 cup and 1/4 cups
1/2 cup sugar + couple pinches to add to yeast
4 tablespoons softened butter
1 envelope active dry yeast – I used rapid rise but all work
2 large eggs, beaten
1-1/2 teaspoons vanilla
For the Egg Wash:
1 egg, well beaten with 1 tsp water
For the Glaze:
1 cup powdered sugar mixed enough water to make thick glaze – start with a tablespoon or so of water – add a splash of vanilla if you want.
Instructions
Stir together flour, baking soda, salt, cinnamon, nutmeg and fruit. Set aside.
Combine 1/4 cup warm milk with 1/2 tsp sugar and sprinkle yeast over top. Stir and let sit at room temp until bubbly and doubled in volume (10 min).
Meanwhile, In a large mixing bowl mix 1/2 cup very warm milk with 1/2 cup sugar and 4 tablespoons butter. Add 2 eggs, vanilla and yeast mixture. Blend well.
Add flour mixture and beat until very well mixed, several minutes.
Cover and let rise until doubled, about 1-1/2 hours.
On floured surface, turn dough out. It will be a bit sticky. Cut into halves, then fourths, then a total of 10-12 pieces. Roll into balls and place in buttered pan.
Brush with egg wash (helps browning). Let rise until almost doubled, about 40 minutes.
Preheat oven to 375. Bake rolls 15-17 minutes until golden and toothpick in deep center comes out clean.
Let cool a bit then drizzle glaze on with the shape of a cross.
*****
Dr. George Harne and Dr. John Kirwan can be found through their work with The Center for Educational Philosophy and Leadership at Christendom College.
