The idea of being on fire for Christ will strike some people as dangerous emotionalism. 'Surely,' they will say, 'We are not meant to go to extremes? You are not asking us to become hot-gospel fanatics?' Well, wait a minute. It depends what you mean. If by 'fanaticism' you really mean 'wholeheartedness,' then Christianity is a fanatical religion and every Christian should be a fanatic. But fanaticism is not wholeheartedness, nor is wholeheartedness fanaticism. Fanaticism is an unreasoning and unintelligent wholeheartedness. It is the running away of the heart with the head. At the end of a statement prepared for a conference on science, philosophy and religion at Princeton University in 1940 came these words: 'Commitment without reflection is fanaticism in action; but reflection without commitment is the paralysis of all action.' What Jesus Christ desires and deserves is the reflection which leads to commitment and the commitment which is born of reflection. This is the meaning of wholeheartedness, of being aflame for God.

John Stott

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains	Jewish	Jewish	5	Servings

INGREDIENTS

2/3	c	Butter, softened
1	c	Granulated sugar
3	tb	Liquid honey
1	ts	Vanilla
3		Eggs
3	c	All purpose flour
1	ts	Baking powder
2	c	Pitted prunes
1	c	Raisins
1/2	c	Walnuts
1	ts	Grated lemon rind
1/4	c	Lemon juice
2	tb	Granulated sugar
1		Egg, lightly beaten

INSTRUCTIONS

           FILLING:
Tricornered hat-shaped hamantaschen, filled with dried fruit, poppy seeds
or jam, are a traditional treat during PURIM, one of the liveliest of the
Jewish holidays. Try our prune filled version for a sweet taste of the
festivities on March 19.
In large bowl, beat together butter and sugar until fluffy. Beat in honey,
vanilla and eggs, one at a time, beating well after each addition. Combine
flour with baking powder; gradually stir into butter mixture. Press gently
into ball; wrap and refrigerate for at least 2 hours or up to 3 days.
FILLING: In food processor, finely chop together prunes, raisins,walnuts,
lemon rind and juice, and sugar. On floured surface, roll out one-quarter
of the dough at a time to 1/8 inch thickness. Using floured 2-1/2 inch
round cutter, cut out rounds. Place heaping teaspoonful of filling in
center of each. Fold three sides up to make three corners;pinch each corner
to seal. Reroll scraps once. Place on greased baking sheets; brush egg over
edges.  Bake in 350 F oven for 15-20 minutes or until golden. Let cool on
racks. Makes about 5 dozen.
Origin: Canadian Living, March 1992. Shared by: Sharon Stevens
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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