Are you coming to Sacred Heart Radio’s 25th Anniversary banquet? Join Matt and Anna (and Paul!), along with keynote speaker and Mass celebrant Fr. Wade Menezes, Ken Craycraft, and a few other surprises, to celebrate a quarter century of sharing the Catholic Faith over the airwaves. Individual tickets are $150 to the banquet, but other packages are available! Register here.
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Good morning! On today’s show, Matt Swaim and Anna Mitchell welcome pastoral counselor Kevin Prendergast to discuss Pope Leo’s April prayer intention for priests in crisis. Other guests include Rita Heikenfeld with granola recipes using foods mentioned in the Bible, and Gary Michuta on his new book about Old Testament prophecies that point to Jesus. Plus news, weather, sports, and more…
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Prayer of St. Albert the Great
Govern my heart O Lord, lest it drift into useless and disordered thoughts. Do not permit me to become excessively preoccupied with anything at all, even matters and concerns that are useful and good in themselves. Temper the affections of my soul so that I may neither love nor hate anything in a way that exceeds due proportions. Let me neither rejoice nor be saddened beyond the measure that is fitting and rational. Amen
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RECIPES FROM RITA: MAPLE GRANOLA
Ingredients
3 cups old fashioned rolled oats – don’t use quick or instant since they will bake up too powdery
1-1/2 cups nuts of your choice – I used pecan, walnut and almond pieces
1/2 cup sesame seeds
1/2 cup sunflower seeds
1/4 cup salted butter – if using unsalted, add 1/2 teaspoon salt
1/2 cup pure maple syrup
1-2 teaspoons vanilla extract
1/3 cup firmly packed brown sugar – I used light brown
1 cup or so dried fruit
Instructions
Preheat oven to 325.
Combine oats, nuts, seeds and, if using, salt.
In a saucepan, stir together butter, maple syrup, vanilla and sugar.
Bring to a gentle boil over medium heat, then lower to a simmer and cook about 5 minutes. That’s enough time for sugar to dissolve.
Pour maple syrup mixture over oats mixture and stir until well coated.
Spray a cookie sheet with cooking spray and spread mixture out in even layer.
Bake, stirring occasionally, about 20 minutes or so, until golden.
Remove and let cool. It will get crispier as it cools.
Stir in fruit.
Store in covered container at room temperature up to 2 weeks.
Makes about 6 cups.
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