The mark of the false prophet or teacher is self-serving unfaithfulness to God and His truth. It may be that he says what he shouldn’t; but it is far more likely that he will err by failing to say what he should. He will gloss over all the tough questions and issues as did the false prophets in the Old Testament who went around saying, "Peace, peace," when there was no peace (Jer. 6:14). They wouldn't speak the tough word calling for repentance nor suggest that Israel was out of sorts spiritually. Instead they brought groundless comfort, lulling people into a false sense of security so that their hearers were totally unprepared for the judgment which eventually came on them. There are teachers in the church today who never speak of repentance, self-denial, the call to be relatively poor for the Lord's sake, or any other demanding aspect of discipleship. Naturally they are popular and approved, but for all that, they are false prophets. We will know such people by their fruits. Look at the people to whom they have ministered. Do these folks really know and love the Lord? Are they prepared to take risks, even hazard their lives, for Jesus? Or are they comfortable, inactive, and complacent? If so, they are self-deceived, and those who have irresponsibly encouraged their self-deception will have to answer for it. Anyone who is in a position of spiritual leadership who fails to teach the more demanding, less comfortable, “narrow gate” and “rough road” side of discipleship becomes a false prophet.

J.I. Packer

CATEGORY	CUISINE	TAG	YIELD
	Jewish	Bar cookies, Desserts	36	servings

INGREDIENTS

1/4	c	Sugar
2	c	Apples; peeled; chopped
1	c	Water
1	pk	Dates; chopped (8 oz)
1 3/4	c	All-purpose or unbleached; flour
1/2	ts	Baking soda
1/4	ts	Salt
3/4	c	Margarine or butter
1	c	Brown sugar; firmly packed
1 1/2	c	Rolled oats

INSTRUCTIONS

In medium saucepan, combine sugar, apples, water and dates. Bring to a
boil; reduce heat to low. Cook until thickened, about 10 minutes,
stirring occasionally. Cool slightly.
Heat oven to 375~F. Grease and flour 13x9-inch pan. Lightly spoon
flour into measuring cup; leel off. In large bowl, combine flour,
baking soda and salt. With pastry blender or fork, cut in margarine
until mixture is crumbly. Add brown sugar and rolled oats; mix well.
Press 3 cups of mixture evenly in greased and floured pan. Spread
evenly with filling.
Sprinkle with remaining crumb mixture; press lightly. Bake at 375~F
for 18 to 28 minutes or until golden brown.
Cool; cut into bars. Makes 36 bars.
120 calories. Formatted by Mary Wilson, BWVB02B.
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on
Feb 04, 1999, converted by MM_Buster v2.0l.

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