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I was a sinner, less perfect than God. By conviction of the Holy Spirit I learned that my condition would incur the eternal condemnation of God if I did not submit to His grace. I acknowledged myself a sinner and threw myself on His mercy and grace, recognizing that He had brought salvation to earth through His Son Jesus Christ. After God the Father put God the Son to death on the cross, He could proclaim grace and pardon to all who would submit to Him. I came to the cross, believed His promise about His Son, and God declared me righteous even while I was ungodly and gave me authority to become His child. I ceased to be a child of wrath and became a child of God, justified from all things. Simultaneously, I was declared to be an heir of God, joint-heir with Jesus Christ. I received eternal life, and shall never perish. I was accepted in the Beloved; my body became the temple of the Holy Spirit; I was born of the Spirit into the family of God, baptized by the Holy Spirit into the body of Christ, and sealed by the Holy Spirit unto the day of redemption. I have an inheritance incorruptible and undefiled and that fades not away, reserved in Heaven for me. Although I know myself to be a sinner, I am not concerned about the penalty for sin, since the Lord Jesus Christ bore the penalty and declared me righteous. The love of Christ becomes the constraining factor in my life, and I seek to glorify Him as Lord. I know Him as my Creator and so have peace of mind. I know Him as Savior and so have peace of conscience. In the measure that I enter into the second rest, I know Him as Lord and find the peace that passes all understanding.
Donald Grey Barnhouse

    • Pumpkin-Hazelnut Torte

    Posted on
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    CATEGORY CUISINE TAG YIELD
    Grains, Dairy, Eggs Dessert 12 Servings

    INGREDIENTS

    1 cn (16-oz) pumpkin
    2 1/2 c Bisquick original baking mix
    1 c Sugar
    3/4 c Ground hazelnuts or walnuts
    1/4 c Shortening
    1 c Milk
    1 ts Pumpkin pie spice
    1 ts Vanilla
    2 Eggs
    1/2 c Chopped hazelnuts or pecans
    Dried apricots
    3/4 c Powdered sugar
    1 1/2 c Whipping (heavy) cream
    1/2 ts Vanilla
    1/4 ts Pumpkin pie spice
    1 c Reserved canned pumpkin

    INSTRUCTIONS

    PUMPKIN CREAM
HEAT oven to 350 degrees. Grease and flour two round pans, 9x1-1/2 inches.
Reserve 1 cup pumpkin for Pumpkin Cream.  Beat remaining pumpkin, the
baking mix, sugar, 3/4 cup ground hazelnuts, the shortening, milk, pumpkin
pie spice, vanilla and eggs in large bowl on low speed 30 seconds, scraping
bowl constantly. Beat on medium speed 4 minutes, scraping bowl
occasionally. Divide batter evenly between pans.
BAKE 25 to 30 minutes or until toothpick inserted in center comes out
clean. Cool 10 minutes; remove from pans. Cool completely.
PREPARE Pumpkin Cream. Place one cake layer, rounded side down, on serving
plate; spread with 1/2 of Pumpkin Cream. Top with second cake layer,
rounded side up. Spread remaining Pumpkin Cream on top of cake. Garnish
with 1/2 cup chopped hazelnuts and apricots. Refrigerate 1 hour before
serving. Refrigerate any remaining cake. 12 servings.
Pumpkin Cream: Beat all ingredients except pumpkin in chilled large bowl
until stiff. Gently fold in pumpkin.
From <Betty Crocker: Bisquick Classics and New Favorites>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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