God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
We believe that the God who created the universe is capable of writing a book. And the God who is perfect is capable of writing a perfect book. The issue is not simply “Does the Bible have a mistake?” but “Can God make a mistake?” If the Bible contains factual errors, then God is not omniscient and is capable of making errors Himself. If the Bible contains misinformation, then God is not truthful but is instead a liar. If the Bible contains contradictions, then God is the author of confusion. In other words, if biblical inerrancy is not true, then God is not God.
For we are not rescuers giving our lives and families to save orphans and widows in need; instead, we are the rescued whose lives have been transformed at our deepest point of need. So now it just makes sense that men and women who have been captivated by the mystery of God's mercy might be compelled to give themselves to the ministry of God's mercy.
GLAZE
From: Nicolix@aol.com
Date: Fri, 15 Mar 1996 10:10:28 -0500
Recipe By: Bernard Clayton "Complete Book of Breads" - Page 574
You will need 2 medium (2 1/2") muffin tins for 18, or 3 small (1 1/2")
muffin tins for 36, greased or coated. Preheat oven to 400 degrees. (If
using a convection oven, reduce heat by 40 degrees.)
Into a mixing bowl sift the flour and add the other dry ingredients. In a
small bowl crack the eggs and beat with a wire whisk for 10 seconds. Add
the milk and oil to the eggs and stir to blend. Make a well in the flour
and pour in the egg-milk mixture. Stir as little as possible to moisten the
flour. Set the batter aside for a moment. Combine the blueberries with the
lemon zest, and fold the berry mix into the muffin mix. Again stir gently
and as little as possible. Spoon the batter into the tins to three-fourths
full.
Put the muffins in the oven and set the timer for 20 minutes. It may take
them an additional 5 minutes, however, to get golden brown. Check at 15
minutes, and if they are browning too quickly, set on the bottom shelf of
the oven. NOTE: In both types of ovens, the muffins on the outside may get
done before those on the inside. If so, remove the ones that are brown and
return the tray to the oven for an additional 5 minutes.
In the meantime, melt the butter in a small saucepan. Pour the sugar into a
small bowl or pan into which the muffins will be dipped. When the muffins
are baked, cool for 5 minutes. Run a knife around the edges of each. Tilt
the tray and gently lift each muffin from its tin. Dip the top of each
lightly in the melted butter and then lightly in the sugar. The muffins can
be held overnight and heated for eating the following day. They can also be
frozen, but fresh baked are best.
NOTES : The author writes, "The plump blueberries bake to become deep
purple pools flavored by the lemon zest. When the muffins are done and
allowed to cool for a few moments, each is dipped first in melted butter
and then in granulated sugar."
My note: These are superior muffins. While in college, I had a part-time
baking business to pay for my tuition. Every weekend, I made and delivered
hot bagels and these muffins to my client's homes. They couldn't get enough
of them!!!!
MC-RECIPE@MASTERCOOK.COM
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From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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