We Love God!

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

We must not conceal from ourselves that true Christianity brings with it a daily cross in this life, while it offers us a crown of glory in the life to come. The flesh must be daily crucified. The devil must be daily resisted. The world must be daily overcome. There is a warfare to be waged, and a battle to be fought. All this is the inseparable accompaniment of true religion. Heaven is not to be won without it. Never was there a truer word than the old saying, “No cross, no crown!” If we never found this out by experience, our souls are in a poor condition.

J.C. Ryle

I wish I saw more of this understanding of God’s grace among people who profess to be God’s children – the forbearance, love, mercy, gentleness, forgiveness, the humility, the ability overlook sin if appropriate and the absence of legalism, haughtiness and self-righteous spirits. I’m tired of the condemning remarks, the fight to win attitudes, the always expecting my way pursuits and grace-less relationships that are too frequently seen in Christian marriages. No wonder a young girl in a church once prayed, “Lord, make the bad people good and make the good people friendly.”

Randy Smith

We Love God!

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

Phyllo Berry Sabayon Tart

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Clprime3	1	Servings

INGREDIENTS

4		Sheets phyllo, up to 6
3	T	Melted butter, up to 4
1/4	c	Sugar
6		Egg yolks
1	c	Muscat wine or any other
		sweet wine
1/2	c	Sugar
2	c	Heavy cream
		Assorted berries
		blackberries
		blueberries
		raspberries etc.
		Powdered sugar for dusting
46		Fat, 10 Other Carbohydrates

INSTRUCTIONS

Preheat oven to 375 degrees.  To make the tarts you can use muffin tins
to form the individual  tarts or you can use small tart rings. To begin
you should have your  sugar and melted butter with a pastry brush
ready. If not using  immediately keep the phyllo dough covered with a
damp towel as it has  a tendency to dry out very quickly.  Brush each
sheet with enough butter to lightly coat. Sprinkle with  sugar and fold
the dough in half and then cut the rectangle in half  creating 2
squares. Place each square in muffin tins and the dough  may bunch up
on top that is okay it will appear ruffled when baked.  Repeat this
method as many times as you need for each serving.  Bake phyllo for 10
minutes or until golden brown and set.  SABAYON  Whisk together the egg
yolks, sweet wine, and sugar in a large bowl.  (Remember this is going
to need room to grow 3 times its volume).  Place this bowl on top of a
pot of simmering water and begin to whip  constantly. It will probably
take 10 minutes or so, so you may want  to have a relief whisker
available. Once the sabayon is light and  airy yet you can see the
tracks made by the whip take off the double  boiler and place bowl
inside of a larger bowl that has water and ice  in it to cool the cream
down.  Once cooled you can whip 2 cups of heavy cream until medium to
stiff  peaks. Fold into the sabayon.  To assemble the tarts, place the
baked phyllo cups on plates and  spoon in sabayon cream, then pile high
with any berries you like.  Dust with powdered sugar and enjoy.
Converted by MC_Buster.  Per serving: 2883 Calories (kcal); 241g Total
Fat; (73% calories from  fat); 27g Protein; 165g Carbohydrate; 2022mg
Cholesterol; 574mg  Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean
Meat; 0 Vegetable;  0 Fruit;  Recipe by: COOKING LIVE PRIMETIME SHOW
#CP0025  Converted by MM_Buster v2.0n.

A Message from our Provider:

“Jesus: more relevant than we could ever comprehend”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2667 Calories From Fat: 1390 Total Fat: 157.3g Cholesterol: 1499.7mg Sodium: 522.6mg Potassium: 1830.8mg Carbohydrates: 299.9g Fiber: 24.9g Sugar: 216.1g Protein: 34g