Fear can overwhelm your senses. It can distort your thinking. It can kidnap your desires. It can capture your meditation so that you spend more time worrying about what could be than considering the God who is. Fear can cause you to make bad decisions in the short term and fail to make good decisions in the long run. Fear can cause you to forget what you know and to lose sight of who you are. Fear can make you wish for control you will never have. It can cause you to distrust people you have reason to trust. It can cause you to be demanding rather than serving. It can cause you to run when you should stay and to stay when you really should run. Fear can make God look small and your circumstance loom large. Fear can make you seek from people what you will only get from the Lord. Fear can be the soil of your deepest questions and your biggest doubts. Your heart was wired to fear, because you were designed for life shaped by fear of God. But horizontal fear cannot be allowed to rule your heart, because if it does, it will destroy you and your ministry.

Paul David Tripp

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	California	*web/email, Bakery, Biscuits/sc, Lowfat	12	servings

INGREDIENTS

		Non-stick cooking spray
2	c	All-purpose flour
2	tb	Brown sugar
3	tb	Sugar
2	ts	Baking powder
1	ts	Ground ginger
1/2	ts	Baking soda
1/2	ts	Salt
1/2	ts	Ground cinnamon
1/8	c	Cold butter
1/8	c	Light margarine; cold
1/2	c	Applesauce
1/4	c	Milk
1		Egg; separated
		Sugar; for topping

INSTRUCTIONS

This low-fat scone variation uses applesauce instead of cream for sweetness
and moisture.
Prep 25 mins; cook 12-15 mins. Preheat oven to 400F and coat a baking sheet
with nonstick cooking spray.
1. In a large bowl, combine dry ingredients. Cut in butter and margarine
until mixture resembles coarse crumbs.
2. In a small bowl, combine appleslauce, milk and egg yolk until smooth;
stir into flour mixture just until moistened.
3. Turn out onto floured surface; knead gently 5 to 6 times. Pat into an
8-inch circle, then cut into 12 wedges. Place wedges 1 inch apart on baking
sheet.
4. Beat egg white until frothy; brush overscones. Sprinkle with extra
sugar. (See variation.) Bake 12 to 15 minutes or until golden brown.
EACH 129cals, 25% fat (4g total). -Estimated by ShapeCooks.
Variation: Add diced candied ginger or turbinado sugar on top.
FYI - The restaurant is located in Los Angeles. Ford's cuisine combine
California farm-fresh produce with hints of Mediterranean. Weekday
breakfast and frunch are popular meals for the restaurant. These scones
would make a great gift.
~-Recipe featured in "Tasteful Gifts," by J. G. Watson in Shape Cooks
(Magazine) Winter 1998. --email from kitpath@earthlink to elf, mc
Recipe by: Benjamin Ford, Exec Chef, The Farm of Beverly Hills
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Feb 27,
1999, converted by MM_Buster v2.0l.

A Message from our Provider:

“Nothing ruins the truth like stretching it.”

The fundamental problem in the evangelical world today is not inadequate technique, insufficient organization, or antiquated music and those who want to squander the church’s resources bandaging these scratches will do nothing to staunch the flow of blood that is spilling from its wounds. The fundamental problem in the evangelical world today is that God rests too inconsequentially upon the church. His truth is too distant, His grace too ordinary, His judgment too benign, His gospel too easy, and His Christ is too common.

David Wells