Persons need not and ought not to set any bounds to their spiritual and gracious appetites, [instead they ought] to be endeavoring by all possible ways to inflame their desires and to obtain more spiritual pleasures… Our hungerings and thirstings after God and Jesus Christ and after holiness can’t be too great for the value of these things, for they are things of infinite value… [Therefore] endeavor to promote spiritual appetites by laying yourself in the way of allurement… There is no such thing as excess in our taking of this spiritual food. There is no such virtue as temperance in spiritual feasting.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Vegetables		Veglife1	16	servings

INGREDIENTS

8	oz	Dried apricots; chopped
1 1/4	c	Hot brewed tea
1	c	Sugar
1	ts	Salt
1/2	c	Skim milk or soy milk
2		Eggs or equivalent egg substitute
2	tb	Vegetable oil
2 3/4	c	Whole wheat pastry flour OR
		Unbleached white flour
2	ts	Baking powder
1/2	c	Almonds; coarsely chopped

INSTRUCTIONS

In a large bowl, combine apricots and hot tea. Stir in sugar and salt
and let sit for 1 hour. Preheat oven to 325 F and lightly spray a 9 x
5-inch loaf pan. Add milk, eggs, and oil to apricot mixture and mix
well. In a medium bowl, whisk together flour and baking powder. Add
to wet ingredients along with almonds. Stir until just blended. Spoon
mixture into prepared pan and bake until top is golden and toothpick
inserted into the center comes out clean, about 1 hour 15 minutes.
By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 14, 1999.
Recipe by: Veggie Life, January, 1999
Converted by MM_Buster v2.0l.

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