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The excessive preeminence given to the Holy Spirit in their devotions and their preoccupation with gifts, ecstasies, and “prophecies” has tended to neglect of the Scriptures. Why be tied to a Book out of the past when one can communicate every day with the living God? But this is exactly the danger point. Apart from the constant control of the written revelation, we soon find ourselves engulfed in subjectivity; and the believer, even if he has the best intentions, can sink rapidly into deviations, illuminism or exaltation. Let each remind himself of the prohibition of taking anything away from Scripture or adding anything to it (Deut. 4:2; Rev. 22:18–19). Almost every heresy and sect has originated in a supposed revelation or a new experience on the part of its founder, something outside the strictly biblical framework.
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    • Apricot Pillows

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    Eggs Cookies, Christmas 20 Servings

    INGREDIENTS

    1/2 c Sugar
    1 Stick butter, softened (4oz)
    1 Egg
    1/2 ts Almond extract
    1 1/2 c Flour
    1/2 ts Baking powder
    1/8 ts Salt
    1/4 c Firmly packed dried apricots
    1 tb Honey

    INSTRUCTIONS

    From "375 Great Cookies & Brownies," by Joanne Lamb Hayes and Bonnie
Tandy Leblang (HarperCollins, 1993, $16.95).
In medium bowl, beat sugar and butter with an electric mixer on medium
speed until well blended. Beat in egg and almond extract until light
and fluffy.
Mix together flour, baking powder, salt and add, beat on low speed
until dough is smooth, scraping down sides of bowl frequently with a
rubber spatula. Wrap dough and refrigerate 2-3 hours, until firm.
Meanwhile, finely chop dried apricots. In a small bowl stir together
apricots and honey. Set apricot filling aside at room temperature
until dough has chilled.
Heat oven to 350'F. Between pieces of waxed paper, roll out dough 1/8"
thick. Cut out cookies with 2" round cutter. Reroll scraps to make
additional cookies.
Place half of cookies 2" apart on lightly greased cookie sheets. Spoon
about 1/2 teaspoon apricot filling into center of cookies. Moisten
edges of cookies with water and top with remaining cookies to make a
sandwich. Press edges together with fingertips to seal. Pierce center
of each "pillow" with tines of fork.
Bake 10-12 minutes, or until edges are golden brown. Let cookies cool
2 minutes on sheets, then remove to racks and cool completely. Store
in a tightly covered container. Makes about 20 cookies.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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