Seven Tactics of Temptation: 1. Satan especially likes to tempt us when our faith is fresh, i.e., when the Christian is only recently converted and thus less prepared to know how to resist his seductive suggestions. 2. Satan especially likes to tempt us when our faith feels strongest, i.e., when we think we are invulnerable to sin. If we are convinced that we have it under control, we become less diligent. 3. Satan especially likes to tempt us when we are in an alien environment. 4. Satan also likes to tempt us when our faith is being tested in the fires of affliction. When we are tired, burnt out, persecuted, feeling excluded and ignored, Satan makes his play. His most common tactic is to suggest that God isn’t fair, that he is treating us unjustly, from which platform Satan then launches his seductive appeal that we need no longer obey. 5. Satan especially likes to tempt us immediately following both spiritual highs and spiritual lows. Periods of emotional elation and physical prosperity can sometimes lead to complacency, pride, and a false sense of security. When they do, we’re easy targets for the enemy’s arrows. 6. Perhaps Satan's most effective tactic in tempting us is to put his thoughts into our minds and then blame us for having them. 7. A related tactic of temptation is for him to launch his accusations as if they were from the Holy Spirit. In other words, he couches his terms and chooses his opportunities in such a way that we might easily mistake his voice for that of God.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains, Dairy		Desserts	1	Servings

INGREDIENTS

4		Eggs; separated
1/2	c	Granulated sugar; divided
1	c	Cranberries; chopped
1/2	c	Walnuts; finely chopped
1/3	c	Sifted cake flour
2	tb	Cornstarch
1	ts	Cinnamon
2	tb	(1/4 stick) butter; melted
		Confectioners' sugar
		Premier white whipped cream; (recipe follows)
		White buttercream; (recipe follows)

INSTRUCTIONS

Preheat oven to 350 degrees F. Grease 15-1/2x 10-1/2X 1-inch jelly-roll
pan. Line with waxed paper; grease paper. In large mixer bowl, beat egg
whites until foamy. Gradually add 1/4 cup granulated sugar, beating until
stiff peaks form; set aside.
In small mixer bowl, beat egg yolks and remaining 1/4 cup granulated sugar
until light and fluffy, about 3 minutes. Fold in cranberries, walnuts,
flour, cornstarch and cinnamon; gently fold into egg white mixture. Fold in
melted butter. Spread in prepared pan. Bake 20 minutes or until top springs
back when lightly pressed. Loosen cake from sides of pan; cool 10 minutes.
Sprinkle cloth towel with confectioners' sugar; invert cake onto towel.
Peel off waxed paper. Starting at 10-inch side, roll up warm cake with
towel inside. Cool cake completely, seam-side down, on wire rack.
Prepare Premier White Whipped Cream. Unroll cooled cake. Spread whipped
cream mixture to within 1/2 inch of edges; roll up cake. Pipe or spread
White Buttercream over cake. Store in refrigerator.
Premier White Whipped Cream:
Makes about 2 cups whipped cream
2 foil-wrapped bars (4 oz.) NESTLES(r) Premier White baking bars 1 cup
heavy or whipping cream, divided
Melt over hot (not boiling) water, Premier White baking bars with 2
tablespoons heavy cream, stirring until smooth. Stir in remaining cream;
refrigerate until well chilled. In small mixer bowl, beat cream mixture
just until soft peaks form. Use as cake filling, frosting or dessert
topping. White Buttercream
Makes about 3 cups frosting
One 6-oz. pkg. (3 foil-wrapped bars) NESTLE(r) Premier White baking bars,
broken up 1/4 cup heavy or whipping cream 1 cup (2 sticks) cold butter, cut
into pieces 1 cup confectioners' sugar
Melt over hot (not boiling) water, Premier White baking bars with heavy
cream, stirring until smooth. Transfer to large mixer bowl; cool to room
temperature.
Gradually beat in cold butter and confectioners sugar; continue beating
until light and fluffy. Buttercream may be made 1 to 2 days ahead of time
and refrigerated; beat until light and fluffy before using.
Recipe by: Treasury of Christmas Recipes (1991)
Posted to MC-Recipe Digest V1 #938 by "Eugene Johnston"
<ejohnston@mailexcite.com> on Nov 30, 1997

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