Good morning! On today’s show, Matt Swaim and Anna Mitchell welcome pastoral counselor Kevin Prendergast to share more thoughts on dealing with trauma in light of the school shooting in Minneapolis. Other guests include Gary Michuta from Hands On Apologetics, and Dr. John Bergsma to continue our discussion of the Biblical roots of the Jubilee. Plus news, weather, sports, and more…
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Prayer of St. Hilary of Poitiers
Father, keep us from vain strife of words.
Grant to us constant profession of the Truth!
Preserve us in a true and undefiled faith
so that we may hold fast to that
which we professed when we were baptized
in the Name of the Father, Son and Holy Spirit,
that we may have Thee for our Father,
that we may abide in Thy Son
and in the fellowship of the Holy Spirit.
Through Jesus Christ, Our Lord.
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Recipes from Rita: Food Processor Pound Cake
Ingredients
- 1-1/4 cups sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 4 large eggs, room temperature
- 1 cup/8 oz unsalted butter, melted and hot
- 1 1/2 cups flour – spoon it in then level it off.
Directions
- Preheat oven to 350. Grease and flour a 8 1/2 by 4 1/2 inch loaf pan, or line the bottom and all four sides with parchment. (You can use a 9 by 5 pan, but check for doneness 5 minutes early)
- Put the sugar, eggs, and vanilla in the bowl of a food processor and process for about 10 seconds until totally blended. With the processor running, add hot melted butter in a steady stream until incorporated.
- Sift flour with baking powder and salt, then add it to the processor in in three additions, pulsing a few times as you go, just until the flour s incorporated. Don’t over process.
- Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center comes out nearly clean—with few crumbs clinging to it, 50 minutes to 1 hour. (I HAD A GLASS PAN AT 325 AND IT TOOK AN HOUR AND 10-15 MINUTES).
- Let the cake cool in the pan on a rack for 10 minutes. Slide a thin knife bade around the sides to detach the cake (or lift the parchment liner) and remove the cake to the rack to cool completely, about 2 hours, before serving.
Yummy with vanilla glaze – to 1 cup confectioners sugar, add 1 teaspoon vanilla and 1 tablespoon or so water. Whisk until smooth.
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Dr. Benjamin Reinhard, author of The High Hallow: Tolkien’s Liturgical Imagination
John-Paul Brissette is online at championshrine.org.
Info on Magnus MacFarlane-Barrow’s upcoming presentation at Thomas More College can be found at covdio.org/marysmeals.
Info on the upcoming Family Rosary Rally at Notre Dame can be found at familyrosary.org/rosaryrally.
Full list of guests
