We Love God!

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

Our external delights, our ambition and reputation, and our human relationships – for all these things our desires are eager, our appetites strong, our love warm and affectionate, our zeal ardent. Our hearts are tender and sensitive when it comes to these things, easily moved, deeply impressed, much concerned, and greatly engaged. We are depressed at our losses and excited and joyful about our worldly successes and prosperity. But when it comes to spiritual matters, how dull we feel! How heavy and hard our hearts! We can sit and hear of the infinite height, and depth, and length, and breadth of the love of God in Christ Jesus, of His giving His infinitely dear Son – and yet be cold and unmoved!... If we are going to be emotional about anything, shouldn’t it be our spiritual lives? Is anything more inspiring, more exciting, more loveable and desirable in heaven or earth than the gospel of Jesus Christ?... The gospel story is designed to affect us emotionally – and our emotions are designed to be affected by its beauty and glory. It touches our hearts at their tenderest parts, shaking us deeply to the core. We should be utterly humbled that we are not more emotionally affected than we are.

Jonathan Edwards

We Love God!

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

Cinnamon Ribbon Bread

January 22, 2023

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Breads, Holiday, Snacks, Desserts, Breakfast	6	Servings

INGREDIENTS

2 3/4	c	All-purpose flour
2 1/2	ts	Baking powder
1/2	ts	Salt
3/4	c	Butter or margarine
1 1/4	c	Sugar, divided
3		Eggs
1 1/2	ts	Vanilla extract
1	c	Dairy sour cream
2	ts	Cinnamon, ground
1/2	c	Pecans, chopped

INSTRUCTIONS

Preheat oven to 350 degrees F. Combine flour, balking
powder, and salt in a small bowl until well blended.
In a large bowl, beat butter and 1 cup of the sugar
until creamy and light. Beat in eggs, one at a time
and vanilla until well blended. Beat in flour mixture
and sour cream, alternately, beginning and ending with
the dry ingredients. In a small bowl, combine
remaining 1/4 cup sugar and the cinnamon. Spoon about
one third of the batter into greased and floured 9 x
5-inch loaf pan. Sprinkle with one third of the
cinnamon mixture. Repeat with remaining batter and
cinnamon mixture until all is used up. Sprinkle the
top of the bread with pecans, pressing them in
slightly with your fingers. Bake 50 to 55 minutes, or
until a wooden pick inserted in the middle comes out
clean. Cool bread 10 minutes in the pan on a wire
rack. Remove from pan and cool completely on rack.
Yield: 1 loaf Preparation Time: 15 minutes Baking
Time: 50 to 55 minutes
Recipe from: Parnets magazine, November 1986
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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