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Many professed Christians – and even many true Christians – hold a false doctrine of assurance. Often it is because the person who witnessed to them told them that all they had to do was make a profession of faith, walk an aisle, raise a hand, say a prayer, and never doubt what the Lord had done in their lives. Perhaps they have been taught that to ever doubt their salvation is to doubt God’s Word and integrity. Unfortunately, many evangelists, pastors, and personal workers attempt to certify a person’s salvation apart from the convicting work of the Holy Spirit and the evidence of fruit with continuance in obedience to the Word (John 8:31). But we have no right to assure a person of something we cannot be certain is true. God’s own Holy Spirit will witness His reality to those who truly belong to Him (Rom. 8:14-16). Peter makes clear that one’s calling and choosing are made secure by increasing qualities of fruitfulness that demonstrate the genuineness of salvation and eliminate stumbling over doubt (2 Pet. 1:3-11). And our Lord teaches that some people appear saved, but are not (Matt. 13: 20-21). Quick and easy assurance can deceive.
John MacArthur

    • Fabulous Carrot Cake

    Posted on
    0
    (0)
    CATEGORY CUISINE TAG YIELD
    Eggs, Dairy 1 Servings

    INGREDIENTS

    1 cn (20 ounce) crushed pineapple in syrup
    1/2 lb Butter softened
    1 Cut packed brown sugar
    1 c Granulated sugar
    4 Eggs
    1 lb Carrots; peeled, trimmed and shredded
    1 c Raisins
    2 ts Vanilla
    3 c Flour
    2 ts Baking soda
    1 ts Ground cinnamon
    ts Ground ginger
    1/2 ts Salt
    1 pk (8-ounce) cream cheese; softened
    1/4 lb Butter; softened
    tb Fresh lemon juice
    1 ts Fresh grated lemon peel
    1 1/2 c Sifted confectioners' sugar

    INSTRUCTIONS

    CREAM CHEESE FROSTING
Time: About 1 1/2 hours (without frosting)
Drain pineapple well, pressing out excess syrup with back of spoon. Cream
butter and sugars until light and fluffy. Beat in eggs until blended. Beat
in pineapple, carrots, raisins and vanilla. Combine flour, soda, cinnamon,
ginger and salt. Beat small amount of dry ingredients into pineapple
mixture until well blended. Pour into greased and floured 13x9 inch baking
pan. Bake in pre-heated 350-degree over for 50 to 60 minutes or until
toothpick inserted comes out clean. Cool completely. Makes 20 servings.
Note: Cake can be frosted if it is to be eaten soon; otherwise, serve it
plain. Frosting will melt and may even spoil if kep unrefrigerated for
several hours in warm weather.
Cream cheese frosting: Cream cheese and butter until light and fluffy. Beat
in lemon juice and peel. Gradually beat in confectioners' sugar until well
blended and smooth.
Posted to recipelu-digest by POLKA29438@aol.com on Feb 15, 1998

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