Some of us, over the duration of our lives, have been shaken to the foundations by this truth of God’s sovereignty over man’s belief and unbelief. We have run from it, pretended it wasn’t there, argued against it, wept over it, and finally bowed our heads and hearts before it, and then discovered it to be one of the most deep and firm and precious foundation stones in the house of our fragile faith. We see now, with trembling joy, that without it we would not have believed, and we would not endure to the end and be saved.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		Bakery, Cookies, Desserts	7	Dozen

INGREDIENTS

2	c	Sugar
2	c	Vegetable shortening
2	c	Cooked pumpkin
4	oz	Tofu, beaten
2	ts	Vanilla extract
4	c	All purpose flour
2	ts	Baking soda
1	ts	Salt
1	ts	Grated nutmeg
1/2	ts	Ground allspice
2	c	Raisins
1	c	Chopped walnuts

INSTRUCTIONS

Preheat the oven to 350F.  Grease a large cookie sheet. In a large bowl,
cream together the sugar and shortening. Add the pumpkin, tofu, and vanilla
and beat until smooth. In a separate bowl, combine the flour, baking soda,
salt, nutmeg and allspice. Slowly add the dry ingredients to the pumpkin
mixture, small amounts at a time, until completely mi8xed together. Stir in
the raisins and walnuts. Drop tablespoonfuls of the dough roughly 2 inches
apart on the cookie sheet.  Bake 12 to 15 minutes, until golden brown.

A Message from our Provider:

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