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As for the widely reported experiences of seeing light, we should remember that since God is light, it is understandable that Satan duplicates light of his own. We cannot emphasize too strongly that he wishes to disguise himself as an “angel of light” (2 Corinthians 11:14). And of course, many unsuspecting souls simply assume that this “being” who radiates light is kind and benevolent; in an age of “feel good” religion they can’t imagine that it is anyone else but Christ. Although positive near-death experiences are widely reported, I must point out that other research indicates that many have dark and foreboding experiences. In The Edge of Death, by Philip J. Swihart, and Beyond Death’s Door, by Maurice Rawlings, there are accounts of those who tell terrifying stories of the life beyond. Some have seen a lake of fire or abysmal darkness, along with tormented persons – all of whom are awaiting judgment. These reports, the authors contend, are more accurate because they were gained through interviews almost immediately following near-death and resuscitation. These dark experiences, the writers say, are often lost to the memory after a short period of time.

Erwin Lutzer

Mrs. Olaf Simonsen’s Peanut Butter Pie

January 25, 2023

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs, Dairy	Swedish	Pies	1	Servings

INGREDIENTS

1/3	c	Peanut butter
3		Egg yolks, beaten
3/4	c	Confectioner's sugar
2	tb	Butter or margarine
9		Pastry shell, baked
1	ts	Vanilla extract
1/3	c	Flour
1/2	c	Sugar
1/8	ts	Salt
2	c	Scalded milk
3		Egg whites
9	tb	Sugar
1/4	ts	Cream of tartar
1	ts	Cornstarch

INSTRUCTIONS

CREAM FILLING
MERINGUE
The key to pleasing the pallet of a Peanut Butter Pie connoisseur is to not
mix the peanut butter into the filling. Note that everything is made from
scratch. This extra effort will reward you with excellent flavors. The
following recipe is from the private collection of a deceased Swedish woman
who with her husband, Olaf Simonsen, operated a restaurant for over 25
years in Ft. Pierce, Fla.. They were famous, statewide, for their Peanut
Butter Pie. This recipe is published in the "Indian River Cuisine".
OVEN : 350 degrees for 15-20 minutes. Blend peanut butter and confectioners
sugar together as for pastry until well mixed and mealy. Spread about 2/3
of mixture over baked pie crust. Reserve remainder for top. Combine flour,
sugar, and salt together; blend in scaled milk. Blend mixture into slightly
beaten egg yolks. Return to double boiler and cook about 2 minutes more.
Add butter and vanilla. Turn into pie shell and top with meringue. For
meringue, beat egg whites until stiff enough to hold their shape. Add cream
of tartar and beat until blended. Mix sugar and cornstarch and add to egg
whites. Beat until very stiff. Spread on filled pie shell and sprinkle on
remaining peanut butter crumbs. Bake in 350 degree oven for 15-20 minutes.
Cool away from draft. JULES FRERE, IN FT PIERCE, FL
Posted to MC-Recipe Digest V1 #552 by Nancy Berry <nlberry@prodigy.net> on
Apr 05, 1997

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“Sin: it seemed like a good idea at the time”