In Romans 3:23 we read, “For all have sinned and fall short of the glory of God.” Everyone experiences guilt because everyone is guilty of violating God’s law. James 2:10 says, “For whoever keeps the whole law and yet stumbles in one point, he has become guilty of all.” Everyone deserves God’s just condemnation in hell. But God in His love and mercy sent us a Redeemer. He sent us One that would take our sins upon Himself. He sent us Jesus Christ. And after receiving our sins, the Father spent His wrath upon Him. The punishment for all our sins was received by Him. Thus with the penalty of sin now taken away for those in Christ, we can receive a full pardon for our sins. Remove our sins from God’s presence in Christ and naturally you remove the guilt as well.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	California	Desserts	10	Servings

INGREDIENTS

4		Eggs
1	c	Confectioner's sugar
2	tb	Milk
4	tb	Butter
1	ts	Vanilla extract
1/2	c	Flour
1	ts	Baking powder
1/2	ts	Salt
		Confectioner's sugar — for
		Dusting
3	tb	Rum
1/4	c	Unsweetened cocoa
1	pt	Coffee ice cream —
		Softened
		Chocolate Fudge Sauce (see
		Recipe) — for
		Accompaniment

INSTRUCTIONS

1. Preheat oven to 350 degrees F. Line an 11- by 17- by 1-inch baking pan
with parchment paper (or butter and flour pan). In a small saucepan over
medium-low heat, place milk and butter and heat until butter is melted.
Remove from heat and cool until tepid.
2. In a large bowl, beat eggs and confectioners' sugar together with a wire
whisk until mixture is pale yellow and thickened to consistency of
mayonnaise.
3. Sift together flour, baking powder, and salt. Using a rubber spatula,
gently fold flour mixture into eggs.
4. Scoop 1 cup batter into a small mixing bowl and whisk together with
milk-butter mixture. Fold mixture into batter. This will enable the heavy
milk-butter mixture to be easily and completely folded into the light, airy
batter without deflating it. Pour batter into prepared pan and bake until
cake is pale golden brown and dry on top, and springs back when gently
pressed with finger (20 to 22 minutes).
5. Cool 2 to 3 minutes in pan. Loosen edges of cake from pan with a small
knife. Dust a tea towel with confectioners' sugar. Invert cake onto
sugar-dusted towel; carefully peel away parchment paper from cake roll.
Cool completely.
6. To assemble semifreddo: Cut sponge cake roll into 3 equal rectangles,
each 5-1/4 inches by 11 inches. Sprinkle cake layers with rum; dust with
some of the cocoa.
7. Place one cake layer on a serving tray. Cover with about 1 cup softened
ice cream. Top with a second layer and cover with 1 cup more ice cream;
cover with third layer and freeze.
8. Twenty minutes before serving, remove cake from freezer and let rest at
room temperature. Dust with remaining cocoa. Slice about 1 inch thick and
place each slice on a chilled dessert plate. Drizzle with Chocolate Fudge
Sauce. Serve immediately.
Recipe By     : the California Culinary Academy
From:                                 Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”