Nothing, in fact, has done more harm to Christianity than the practice of filling the ranks of Christ's army with every volunteer who is willing to make a little profession, and talk fluently of his experience. It has been painfully forgotten that numbers alone do not make strength, and that there may be a great quantity of mere outward religion, while there is very little real grace. Let us all remember this. Let us keep back nothing from young professors and inquirers after Christ. Let us not enlist them on false pretenses. Let us tell them plainly that there is a crown of glory at the end. But let us tell them no less plainly, that there is a daily cross in the way.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Dairy		Sauces, Desserts	1	Servings

INGREDIENTS

1	c	Slivered, blanched almonds
5	tb	Unsalted butter
3/4	c	Dark brown sugar
		Hot water
1	pn	Cream of tartar
		Salt
1/2	c	Gewurztraminer
1	c	Heavy cream
1	tb	Instant espresso powder
1	ts	Vanilla extract

INSTRUCTIONS

Preheat oven to 350 degrees. Spread almonds on a baking sheet and toast
them 10 minutes or until golden. Dot the almonds with 2 tablespoons of the
butter and replace in a turned off oven for another 10 minutes. In a
saucepan combine the sugar, remaining butter, 3 tablespoons water, the
cream of tartar and a pinch of salt and cook the mixture over moderate heat
until a candy thermometer reads 230 degrees. Carefully add the wine, cream,
coffee, vanilla and almonds. The mixture will boil up. Stir until combined
and smooth over low heat. Raise heat and simmer for 5 minutes. Off heat,
cool and store covered in refrigerator. Serve cold or warm.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show
# CR-9620 broadcast 07-22-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
08-07-1996
Recipe by: John Ash
Posted to MM-Recipes Digest V4 #245 by Jack Elvis <jackelvis@moonlink.net>
on Sep 14, 1997

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