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God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

God comes right out and tells us why He gives us more money than we need. It's not so we can find more ways to spend it. It's not so we can indulge ourselves and spoil our children. It's not so we can insulate ourselves from needing God's provision. It's so we can give – generously. When God provides more money, we often think, This is a blessing. Well, yes, but it would be just as scriptural to think, This is a test.
Randy Alcorn

Jacob is about to enter the Promised Land. He will be one of the venerated Patriarchs of the faith. But before Jacob can become Israel, the man must be broken. Jacob needs to learn that his life is to be one of continual striving with God, but doing it with full dependence on God. He will learn that with God there is a continual heat from the refiner’s fire, but through the adversity there is an unspeakable joy in the journey. And though God probably won’t be wrestling with any of us physically like He did with Jacob, there is a continual tension of finding our greatest peace when we are most intimate in close communion with God. At times we struggle, but in the pain we learn to submit to His will, allow Him to expose our defects, yield to the wounds He creates and then trust Him that the pain is for our greatest good as the “old man” is further put to death. If we act in the flesh and run away or defend ourselves or blame others or whine and complain, we’ll never experience this. As creatures so prone to follow our selfish instincts, there is a serenity that comes when God wrestles us to the ground, breaks us further of our pride and reminds us that our sufficiency is only in Him.
Randy Smith

Chocolate Mousse

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Jewish 1 Servings

INGREDIENTS

2 Egg yolks
12 oz Choc. chips
1/2 ts Instant coffee
1/2 Jigger brandy
4 Egg whites
1/2 c Sugar
1 c Scalded milk

INSTRUCTIONS

In a blender, blend egg yolks, choc. chips, milk, coffee, and brandy. Blend
for 15 seconds, or until liquified. In separate bowl, beat egg whites until
stiff. Add sugar gradually, until firm. Fold choc. mixture into egg whites.
Put mousse into serving cups, and chill overnight.
Posted to JEWISH-FOOD digest Volume 98 #024 by Annice Grinberg
<VSANNICE@WEIZMANN.WEIZMANN.AC.IL> on Jan 13, 98

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