Standing as we do in a position which makes us choice targets for the devil and his allies, our best course is to defend our innocence by our silence and leave our reputation with God. Yet there are exceptions to this general rule. When distinct, definite, public charges are made against a man he is bound to answer them, and answer them in the clearest and most open manner. To decline all investigation is in such a case practically to plead guilty, and whatever may be the mode of putting it, the general public ordinarily regard a refusal to reply as a proof of guilt. Under mere worry and annoyance it is by far the best to be altogether passive, but when the matter assumes more serious proportions, and our accuser defies us to a defense, we are bound to meet his charges with honest statements of fact.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Cookies	16	Servings

INGREDIENTS

3	oz	Cream cheese
6	tb	Butter or margarine
3/4	c	Sugar
3		Eggs
1/2	c	Flour
1	tb	Flour
1 2/3	c	Flaked coconut
1	c	Whole blanched almonds
6	oz	Semisweet chocolate
1/2	ts	Vanilla
1/2	ts	Baking powder
1/4	ts	Salt

INSTRUCTIONS

Beat cream cheese and 2 tablespoons butter until softened. Beat in 1/4 cup
sugar.  Stir in 1 egg, 1 tablespoon flour and coconut. Reserve 16 whole
almonds, chop the rest.  Stir in 1/3 cup chopped almonds; set aside. Melt 5
oz chocolate and remaining butter (4 T) over low heat, until melted. Remove
from heat. Stir in 1/2 cup sugar and vanilla. Beat in 2 eggs. Stir in 1/2
cup flour, baking powder and salt. Add remaining chopped almonds. Spread
cheese batter on top. Garnish with whole almonds. Bake for 40 minutes until
cake tester comes out clean, don't overbake. Melt remaining square of
chocolate and drizzle over the brownies. Cool in pan. Cut into squares.
Recipe can be doubled.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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