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

Genesis 2 does not tell us much more about the significance of this seventh day. But as we learn more about it from Scripture we realize that the “rest” involved was not a lazy rest. Rather, it was intended to be a day when the working man could enjoy the Creator as well as the creation. He could devote himself more directly to fellowship with God and the worship of His Name. This “sabbath,” or “rest-day,” was a further special blessing which God gave to man so he would be refreshed and strengthened, encouraged and heartened by contemplating all that God had done and stimulated to worship God in response.
Sinclair Ferguson

The aesthetic experience of God, the encounter of the human soul with divine beauty, is more than merely enjoyable, it is profoundly transforming. There is within it the power to persuade and to convince the inquiring mind of truth. This may well be the Spirit’s greatest catalyst for change. Paul alluded to this in 2 Corinthians 3:18 when he said, “We all, with unveiled face, beholding the glory of the Lord, are being changed into His likeness from one degree of glory to another.” The point is that what we see is what we be! We do not simply behold beauty: beauty takes hold of us and challenges the allegiance of our hearts. Beauty calls us to reshape our lives and exposes the shabbiness of our conduct. It awakens us to the reality of a transcendent Being to whose likeness of beauty we are being called and conformed by His gracious initiative. Beauty has the power to dislodge from our hearts the grip of moral and spiritual ugliness. The soul’s engagement with beauty elicits love and forges in us a new affection that no earthly power can overcome.
Sam Storms

Chunky Caramel Chocolate Banana Split Pt 1

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs, Vegetables Godiva, Chocolate, Company, Desserts, Ice cream / 6 Servings

INGREDIENTS

6 lg Egg Yolks
1 c Granulated Sugar; divided
1 pn Salt
2 c Half And Half
1 c Heavy Cream
2 ts Lemon Juice
2 ts Vanilla Extract
1/2 c Toasted Almonds; coarsely chopped
1 pt Vanilla Ice Cream
2 tb Kirsch; (cherry brandy)
3 oz White Chocolate; coarsely chopped
1 pt Chocolate Ice Cream
12 Chocolate Wafers; coarsely broken
1 c Granulated Sugar
3 tb Water
2 tb Light Corn Syrup
1/4 ts Lemon Juice
2/3 c Heavy Cream
5 tb Unsalted Butter; cut in 1/2-inch cube
1 tb Dark Rum
1 ts Vanilla Extract
8 oz Semisweet Chocolate; coarsely chopped
3/4 c Heavy Cream; (plus 2 Tbsp.)
1 pn Salt
3 tb Light Corn Syrup
1 tb Vanilla Extract
1 tb Coffee-Flavored Liqueur; (optional)
20 oz Frozen Strawberries; (unsweetened)
2/3 c Granulated Sugar
2 ts Arrowroot
1 tb Kirsch; (cherry brandy)
2 c Heavy Cream
2 1/2 tb Granulated Sugar
1 ts Vanilla Extract
1 qt Vegetable Oil; (to 1 1/2 quarts)
9 Bananas; slightly underipe
2 c Fresh White Bread Crumbs
1 c Blanched Almonds; finely ground
2 Eggs
2 tb Milk
1/3 c Almond Brickle Chips
Fresh Strawberries; sliced (for garnish)

INSTRUCTIONS

CARAMEL NUT ICE CREAM
VANILLA WHITE CHOCOLATE CHUN
DOUBLE CHOCOLATE COOKIE ICE
CARAMEL RUM SAUCE
CHOCOLATE SAUCE
STRAWBERRY SAUCE
ASSEMBLY
Make the caramel nut ice cream:
1. In a medium bowl, whisk the egg yolks, 1 tablespoon of the sugar and the
salt until blended.
2. In a medium saucepan, bring the half-and-half and cream to a gentle
boil. Remove the pan from the heat.
3. In a heavy, large saucepan, using a wooden spoon, stir together the
remaining sugar and lemon juice. Over medium heat, cook the sugar mixture
for 3 to 5 minutes, stirring frequently, until it liquefies and then turns
to an amber-colored caramel. Remove the pan from the heat and stir in the
half-and-half mixture. Return the pan to the heat and cook, stirring
constantly, to help dissolve any caramel that may have hardened. Bring the
caramel mixture to a gentle boil and remove the pan from the heat.
4. Gradually whisk about 1 cup of the hot caramel mixture into the beaten
egg yolks until blended. Return this mixture to the saucepan. Continue
cooking over medium low heat, stirring constantly with a wooden spoon for 2
to 4 minutes, or until the custard has thickened slightly. It is done when
you can run your finger down the back of the custard-coated spoon and a
path remains. Do not let the custard boil.
5. Remove the pan from the heat and immediately strain the custard through
a sieve into a stainless steel bowl. Place the bowl over a larger bowl of
ice water and stir the custard for 5 to 10 minutes, or until cool. Stir in
the vanilla. Remove the bowl of custard from the bowl of ice water. Cover
the surface of the custard with plastic wrap and refrigerate for at least 6
hours, or overnight, until very cold.
continued in part 2

A Message from our Provider:

“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”

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