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A few words about spanking: We did! The Scriptures command it: “Foolishness is bound up in the heart of a child; the rod of discipline will remove it far from him” (Pr. 22:15). While this Scripture does not teach all discipline is corporal, “the rod” has its proper use… Common sense dictates that spanking ought to hurt – some. But all parents must understand that spanking is not a beating. Beating a child is abuse. Spanking is a brief, controlled, painful punishment intended to make the recipient sorry he or she committed the offense that brought it about. Very often only a swat or two is necessary. When administering such discipline, we gave the simple explanation, “What you did was wrong.” We did not refrain from expressing our dismay or anger at the wrongdoing. But we always affirmed our love before and after the discipline. After all, godly discipline is an act of love. Similarly, punishment is not positively effective without a background of praise (Kent and Barbara Hughes).
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    • Toasted Hazelnut Oat Bread

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    CATEGORY CUISINE TAG YIELD
    Dairy, Grains, Eggs Post fabfoo, Post to mc 2 servings

    INGREDIENTS

    1 1/2 c Warm water; 105 to 110
    1 1/2 tb Active dry yeast
    1/4 c Honey
    1/4 c Butter
    1 1/2 ts Salt
    1/3 c Non-fat dry milk
    2 1/2 c All-purpose white flour
    1 c Whole wheat flour
    1 c Oat bran
    1 c Roasted & finely ground oregon hazelnuts
    2 tb Coarsely chopped oregon hazelnuts
    2 tb Oatmeal
    1 Egg yolk
    2 ts Water
    1 Pinches salt

    INSTRUCTIONS

    EGG GLAZE
Whisk glaze ingredients together. Cover and refrigerate. Stir together the
warm water, yeast and honey. Let stand until foamy, about 5 minutes. Mix in
butter, salt, non-fat dry milk and 2 cups of the white flour. Beat until
smooth and creamy. Beat in remaining white flour, whole wheat flour, oat
bran and ground hazelnuts. Knead until smooth and elastic. Cover and let
rise until doubled in bulk. Punch down and turn out onto lightly floured
surface. Divide dough in half and shape into two round loaves, about 7
inches in diameter. Cover and let rise until almost doubled and a slight
indentation remains when lightly touched with fingertip. Brush loaves with
egg yolk glaze and sprinkle each loaf with 1 tablespoon oatmeal and 1
tablespoon coarsely chopped hazelnuts. Bake in a 350 oven for 25 minutes,
or until golden.
Recipes By Oregon Hazlenuts <www.teleport.com/~nuts/index.html>
Recipe by: Lisa-fabfood
By LizaCooks@aol.com on Jun 12, 1998, converted by MM_Buster v2.0l.

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