To believe that two contradictory religions are both true is like saying, “2+2=4, or 5, or 37, or whatever you like.” To believe all religions simultaneously is to become hopelessly entangled in self-contradiction. One simply cannot accept the Hindu belief that there are 3000,000 or more gods and at the same time accept the Muslim belief that there is only one god. Nor can one embrace either Hinduism or Islam and Buddhism because historic Buddhism does not believe in a personal God at all. Or consider the religious opinions about the afterlife. Shintoism says there is no afterlife, just the here and now, so make the most of it. Buddhists seek Nirvana, the complete absence of desire. Christianity teaches that heaven is a place where all pure desires are satisfied in Jesus Christ (Rev. 22:4). Who is right? If there is a heaven at all, does it negate or satisfy desire? Opinions about judgment differ as well. Christianity teaches that “man is destined to die once, and after that to face judgment” (Heb. 9:27). Hindus believe in a seemingly endless series of reincarnations. Well, which is it? Both views cannot be true.

Philip Graham Ryken

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs			1	Servings

INGREDIENTS

1 1/4	c	Crushed vanilla wafers
3/4	c	Finely chopped almonds
1/4	c	Sugar
1/3	c	Butter or margarine, melted
4	pk	(8 oz) cream cheese, softened
1 1/4	c	Sugar
4		Eggs
1 1/2	ts	Almond extract
1	ts	Vanilla extract
2	c	(16 oz.) sour cream
1/4	c	Sugar
1	ts	Vanilla extract
1/8	c	Toasted sliced almonds

INSTRUCTIONS

CRUST
FILLING
TOPPING
Here is a recipe for cheesecake from Taste of Home that I made for Easter -
it is excellent!
In a bowl, combine wafers, almonds and sugar; add the butter and mix well.
Press into the bottom of an ungreased 10-in. springform pan; set aside. In
a large mixing bowl, beat cream cheese and sugar until creamy. Add eggs,
one at a time, beating well after each addition. Add extracts; beat until
just blended. Pour into crust. Bake at 350 for 55 minutes or until center
is almost set. Remove from the oven; let stand for 5 minutes. Combine sour
cream, sugar and vanilla; spread over filling. Return to the oven for 5
minutes. Cool on a wire rack; chill overnight. Just before serving,
sprinkle with almonds and remove sides of pan. Store in the refrigerator.
Yield: 14-16 servings. Posted to EAT-L Digest 01 Apr 97 by Lori Symmonds
<lsymmond@SPARCY2.GENEVA.EDU> on Apr 1, 1997

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