Some advice… about first dates. For the man, be polite, well dressed, and on time. All of these things show respect and consideration. Don’t be so intent on impressing her with worldly things, such as your car and the money you can spend, at least if you are hoping for the kind of woman commended in the Bible. Take her to a place that will make her feel comfortable and safe. Take an interest in her, and don’t talk all the time. Ask her questions and listen to what she says in reply. You should be interested in getting to know her heart and the character of her relationship to Christ. Above all, our Lord commands you: “Love your neighbor as yourself” (Matt. 19:19). Your guiding rule should be to ensure that a woman who spends time with you is spiritually encouraged by the experience. You must take responsibility to ensure that conversation is wholesome and godly. Remember that you are out either with your future wife or with the future wife of some other Christian man. Start honoring marriage now (Heb. 13:4), and thus honor God. If this is not the woman whom God has for you to marry, then assume that her future husband may be on a first date with your future wife. Do unto him as you would have him do unto you (Richard and Sharon Phillips).

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CATEGORY	CUISINE	TAG	YIELD
Grains, Fruits, Dairy		Desserts, Apricots, Nuts, Fruit	32	Servings

INGREDIENTS

1/2	lb	Unsalted Butter
1/2	pt	Vanilla Ice Cream; softened
2	c	Unbleached All-Purpose Flour
1/2	c	Apricot Preserves
1 1/3	c	Golden Raisins
1	c	Pecans; coarsely ground

INSTRUCTIONS

STRUDEL DOUGH
FILLING
To prepare dough: Put butter in a medium saucepan and melt slowly over low
heat. Do not let butter brown. Pour warm butter into a large bowl. Add ice
cream and stir together until ice cream is melted. Mixture will look lumpy.
Add flour and stir together until flour is incorporated and soft dough
forms. Cover and refrigerate at least 2 hours or overnight. Chilled dough
should feel firm to touch.
To fill each strudel: Remove dough from refrigerator and divide it into 4
pieces. Roll 1 piece of dough between your hands into a small ball. Do this
quickly so that dough does not soften. Press dough into a 1" thick disc.
Lightly flour rolling surface and roll dough to 12 x 6" rectangle about
1/8" thick. Lift and turn dough several times as you roll it so it doesn't
stick to rolling surface. the 12" side of dough should be facing you.
Leaving 1/2" edge all around, spread 2 tb of apricot preserves evenly over
dough. Sprinkle evenly with 1/3 cup raisins and 1/4 cup pecans. With long
side still facing you, roll up strudel. Press edges and seam together to
seal tightly. Repeat with 3 remaining pieces of dough. Each strudel strip
can be wrapped separately in aluminum foil and frozen at this point for up
to 3 months.
Position oven rack in bottom third of oven. Preheat oven to 375&deg;F. Unwrap
as many strudel strips as you want to bake. Line baking sheet with aluminum
foil from frozen strudel. Place strudel, seam side down, on baking sheet.
If baking more than one, place strips 2" apart. Bake 35 to 40 minutes,
reversing baking sheet front to back after 25 minutes to ensure even
browning. Strudel crust should look golden brown. Cool 10 minutes on baking
sheet. Transfer to a wire cooling rack to cool completely.
Source: Medford Mail Tribune, 20 December 1994 Typed by Katherine Smith
Kook-Net: The Shadow Zone IV - Stinson Beach, CA
Recipe by: Medford Mail Tribune/Katherine Smith/Kooknet
Posted to MC-Recipe Digest V1 #840 by Roberta Banghart
<bobbi744@sojourn.com> on Oct 12, 1997

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