God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
We all have a cross to carry. But it’s a cross that kills our sins, smashes our idols, and teaches us the folly of self-reliance. It’s a cross that says I’ll do anything to follow Jesus, not a cross that says I have to do everything for Jesus.
If one really wants to a see a theology for the church in action, one might walk into an old church graveyard at night. Walk about and see the headstones weathered and ground down by the elements. Contemplate the fact that beneath your feet are men and women who once had youthful skin and quick steps and hectic calendars but who are now piles of forgotten bones. Think about the fact that the scattered teeth in the earth below you once sang hymns of hope -maybe 'When the Roll Is Called Up Yonder I’ll Be There' or 'When We All Get to Heaven.' They are silent now. But while you are there, think about what every generation of Christians has held against the threat of sword and guillotine and chemical weaponry. This stillness will one day be interrupted by a shout from the eastern sky, a joyful call with a distinctly northern Galilean accent. And that’s when life really gets interesting.
Medium-large Granny Smith apples; peeled, cored, cut into 1/4-inch dice
1
c
Plus 4 tbl. granulated white sugar
1
tb
Dry bread crumbs
2
c
All-purpose flour
1
ts
Salt
2
ts
Ground cinnamon
1
ts
Baking powder
1/2
ts
Baking soda
3/4
c
Unsalted buttermilk; or plain low fat yogurt (not nonfat) at room temperature
1
lg
Egg; at room temperature
1
ts
Pure vanilla extract
3/4
c
Walnuts or pecans; (3 ounces), finely chopped
1/2
c
Firmly packed dark brown sugar
INSTRUCTIONS
1. Heat 1 tablespoon butter in a 1 0-inch skillet (preferably nonstick)
over high heat until golden. Add apples, cover, and cook over high heat,
stirring frequently, until they are dry and very tender, 2 to 3 minutes.
2. Remove from heat, sprinkle apples with 2 tablespoons sugar,and lightly
toss until glazed. Cool to room temperature.
3. Adjust oven rack to center position and heat oven to 350degrees.
Generously grease bottom and lightly grease sides of 10-inch spring form
pan. Sprinkle bottom of pan with dry breadcrumbs, then shake lightly to
coat. Tap out excess crumbs.
4. Whisk flour, remaining sugar, and salt in large mixing bowl until
blended. Add remaining butter and cut with whisk until mixture resembles
coarse crumbs. Remove 1 cup of crumbs to separate bowl.
5. Whisk 1 teaspoon cinnamon, baking powder, and soda into mixture
remaining in large mixing bowl. Add buttermilk or yogurt, egg, and vanilla,
whisk vigorously until batter is thick, smooth,fluffy, and frosting like, 1
1/2 to 2 minutes. Fold apples into batter.Using a rubber spatula, scrape
batter into prepared pan and smooth top.
6. Add nuts, brown sugar, and remaining teaspoon cinnamon to reserved
crumbs-, toss with a fork or your hands until blended.Sprinkle crumbs over
batter, pressing lightly so that mixture adheres. Bake cake until center is
firm and cake tester comes out clean, 50 to 55 minutes. Transfer cake to
rack-, remove pan sides.Let cake cool completely, about 2 hours, before
serving. When completely cooled, cake can be slid off pan bottom onto
serving plate.
Serves 8 to 10.
Cook's Illustrated, Mar./Apr. 1995, Page 21. Credit: Stephen Schmidt.
Nationality: USA Course: dessert Season:any Method: baked
Start to Finish 4 hours Preparation 30 minutes A Attention 1 1/2 hours
Finishing 2 hours
Converted from Mangia!, Cook's Illustrated 1993-1995 Cookbook
NOTES : This cake is best eaten on the day it is baked, though it may be
made a day ahead. The batter is quite heavy, so you may prefer to beat it
with an electric mixer at medium-high speed for a minute or so, rather than
whisk it by hand.
Recipe by: Cook's Illustrated, Mar./Apr. 1995, Page 21
Posted to MC-Recipe Digest by "Hobbs, D B USO"
<hobbs@lbcapo1.uso.unisys.com> on Mar 16, 1998
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