God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
Let us look at our lives in the light of this experience [in 2 Corinthians 12:7-10] and see whether we gladly glory in weakness, whether we take pleasure, as Paul did, in injuries, in necessities, in distresses. Yes, let us ask whether we have learned to regard a reproof, just or unjust, a reproach from friend or enemy, an injury, or trouble, or difficulty into which others bring us, as above all an opportunity of proving how Jesus is all to us, how our own pleasure or honor are nothing, and how humiliation is in very truth what we take pleasure in. It is indeed blessed, the deep happiness of heaven, to be so free from self that whatever is said of us or done to us is lost and swallowed up in the thought that Jesus is all.
Andrew Murray
Amigthalota (Almond Pears)
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Eggs
Greek
Greek, Candies
30
Servings
INGREDIENTS
3
c
Ground almonds
1/2
c
Icing sugar; sifted
1/4
c
Egg whites (1/4 c = 2 whites
1/2
ts
Grated lemon rind, optional
2
dr
Almond essence
Whole cloves
Additional icing sugar
Rose or orange flower water (optional)
From: "The Complete Middle East Cookbook" by Tess Mallos
ISBN: 1 86302 069 1
INSTRUCTIONS
Makes: 30 Cooking time: 20 minutes Oven temperature: 160 C (325 F)
Blend ground almonds with icing sugar measured after sifting. Add lightly
beaten egg whites with lemon rind if used and almond essence. Mix to a
firm dough with hands. Clean hands and rub with a little butter to prevent
dough sticking while shaping. Break off small pieces of dough the size of
a walnut and form into pear shapes. Insert a whole clove in the top of
each to resemble a stem and place upright on a buttered and floured baking
sheet.
Bake in a moderately slow oven for 20 minutes, covering with brown paper if
tops begin to brown. Sift 2 cups icing sugar into a bowl and dip hot
Amigthalota into it. If desired, a little rose or orange flower water may
be brushed onto Amigthalota before dipping into icing sugar. Place on a
wire rack to cool.
Sift remaining sugar from bowl into base of a container and arrange cooled
Almond Pears upright in a single layer. Sift more sugar thickly over tops
and sides, seal and store for a day or two before using.
Typed for you by Karen Mintzias
Sent to me by Bill <wight@odc.net>
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