So, what’s so bad about complaining? One – it reveals a thankless heart. How much easier is it to complain about the two things we don’t have as compared to being grateful for the thousands of things we do have? How can we follow the commands to rejoice always (Phil. 4:4) and be thankful for all things (1 Thes. 5:18) if there is a mere morsel of complaining in our hearts? Two – complaining reveals greater sins. Why do we complain? Because we are jealous that someone has what we want. Because we are selfish that things are not going our way. Because we are discontent and unsatisfied in Christ’s sufficiency. And three – complaining distrusts the sovereignty of God. Complaining implies that God made a mistake; that He not ruling the world with perfect justice and wisdom and quite frankly, we could do a better job. That He’s personally unloving and unkind to us. Can we rightly accept the fact that God has a good plan for our lives, or do we complain in believing ours is better and thus cast doubt on our sovereign Creator?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Fruits, Grains, Eggs, Dairy		Cookies, Fruits	96	Servings

INGREDIENTS

1 3/4	c	Pumpkin, canned Or fresh (16 oz.)
1	c	Granulated sugar
1	tb	Pumpkin pie spice
1	c	Nuts; chopped
4	c	All-purpose flour
1/2	ts	Baking soda
1/2	ts	Salt
1/2	ts	Cinnamon
1	c	Shortening
2	c	Granulated sugar
3		Eggs
2	c	Powdered sugar; sifted
1	tb	Butter or margarine;melted
1	ts	Vanilla extract
2	tb	Milk (2 to 3 T)

INSTRUCTIONS

FILLING
DOUGH
ICING
For filling: In medium saucepan, combine pumpkin, sugar, and pumpkin pie
spice; bring to a boil. Reduce heat; simmer 10 minutes. Stir in nuts. Cool;
set aside. For dough: In medium bowl, combine flour, baking soda, salt, and
cinnamon; set aside. In large mixer bowl, cream shortening and sugar. Add
eggs; beat until fluffy. Add dry ingredients; mix well.
To assemble: Divide dough into 3 portions. On floured foil, roll out 1
portion of dough into 8 x 12-inch rectangle (keeping remaining dough
chilled). Spread with 1/3 of filling. Starting from wide end, roll as for
jelly roll. Wrap in foil. Repeat process with remaining dough and filling.
Freeze rolls several hours or overnight. Remove one roll at a time from
freezer; unwrap and, with sharp knife, cut into 3/8-inch slices. Place on
greased cookie sheet. Bake in preheated 400-degree oven for 10 to 12
minutes, or until golden. Cool on wire rack. Drizzle with icing.
For icing: In medium bowl, combine powdered sugar, butter, vanilla, and
milk; blend until smooth.
From "Libby's Favorite Pumpkin Recipes". Posted by: KAREN ADLER (FNGP13B)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“People are funny, they want the front of the bus, the middle of the road, and the back of the church.”