We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

A motive is an emotion, desire, a felt need, or an impulse of some kind that impels a person to action or to certain pursuits. Thus, motives are crucial to everything a Christian does. They not only have temporal repercussions, but God’s promises of future and eternal rewards are related to both faithfulness on the job and to motives. Proverbs tells us, “All the ways of a man are clean in his own sight, But the Lord weighs the motives” (Prov. 16:2). Thus, motives are vital to whatever we do. To the Corinthians he wrote, “For our reason for confidence is this: the testimony of our conscience, that with pure motives and godly sincerity, not by human wisdom but by the grace of God, we conducted ourselves in the world, and all the more toward you” (2 Cor. 1:12). Then in 1 Corinthians he wrote, “So then, do not judge anything before the time. Wait until the Lord comes. He will bring to light the hidden things of darkness and reveal the motives of hearts. Then each will receive recognition from God” (1 Cor. 4:5).

J. Hampton Keathley

We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Pave D’roy (king’s Road)

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Eggs		Cake	8	Servings

INGREDIENTS

120	g	Ground almond
150	g	Icing sugar
2		Eggs
4		Egg yolks
25	g	Flour
25	g	Cocoa powder
5		Egg whites
60	g	Sugar
50	g	Sugar
100	g	Water
20	g	Grand mariner
300	g	Dark chocolate
150	g	Butter
6		Egg yolks
8		Egg whites
80	g	Sugar
1		Orange
40	g	Water
100	g	Vermicelli
50	g	Green marzipan

INSTRUCTIONS

From: ah787@freenet.carleton.ca (Bill Stuart)  Date: 9 Oct 1994
11:58:35 -0400 Mix the almond powder and icing sugar  together and add
in the eggs and yolks. Add the cocoa and flour.  Beat the whites to a
soft peak, add the sugar, beat to almost hard  peak. Incorperate into
the mix.  Chemisier (coat with butter, then coat with flour, shake out
excess  flour) a square pan about 8 inches or so. Bake at 375-390 till
the  cake is done (a toothpick comes out clean).  Boil the sugar and
water together. When it starts boiling, take it  off the heat and add
the grand marinier.  Melt the chocolate over a bain-marie (double
boiler). Add the yolks  and butter, mix well. Whip the whites to soft
peak, add the sugar,  whip almost to hard peak. Add a small amount to
the mousse and mix it  in well. Add the rest and incorperate gently.
Peel the orange, saving the peel. Remove as much white off the peel  as
is possible and chop into small cubes 2-5 cm in length. Put in  water
and sugar (the amounts don't matter) and boil for 5 minutes.  Throw out
water, wash orange peels, and do it again untill the syrup  reaches
softball stage. Let sit for a long time.  Invert cake and Cut in half.
Brush the syrup over the bottom and  sprinkle with candied peel. Put a
layer of chocolate mousse on the  bottom layer. Spread syrup on inside
of other half and put the top  layer on.  Cover the entire cake with
mousse. The top should be the flat part at  this point. Decorate with
mousse rosettes, sprinkle with orange peel,  and put vermicelli on the
sides of the cake. Vermicelli is optional.  Roll out the marzipan so
that it is a long strip. Put the strip on  the cake from corner to
corner and write "Roy" on it with white  chocolate.  REC.FOOD.RECIPES
ARCHIVES  /CAKES  From rec.food.cooking archives.  Downloaded from
Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 676 Calories From Fat: 355 Total Fat: 41.6g Cholesterol: 312mg Sodium: 126mg Potassium: 312.8mg Carbohydrates: 67g Fiber: 5g Sugar: 26g Protein: 17.8g