There is a softening of attitudes. This accounts in large measure for soft teaching. Rather than glorying in the grandeur of God’s eternal plan of gracious redemption before Arminian friends, [Calvinists] hem and haw about it, trying above all else to “get along.” Assuming that their consciences are not yet seared, they harbor a sense of guilt, knowing that they should defend truth against weak, unscriptural teaching that exalts man by lowering God. Yet, for the sake of “peace” they never speak out.

Jay Adams

CATEGORY	CUISINE	TAG	YIELD
Eggs		4qr	1	servings

INGREDIENTS

250	g	Dried apricots; finely chopped
600	ml	Water
3/4	c	Caster sugar
60	g	Butter
1/2	c	Caster sugar; extra
2		Eggs; separated
1/4	c	Flour
		Zest and juice of 1 lemon

INSTRUCTIONS

1. Place apricots in saucepan with sugar and water. Bring to the boil,
stirring to dissolve the sugar. Simmer, uncovered, until apricots are
soft and liquid is reduced by half. Remove from heat and puree
apricots in a food processor. Set aside to cool.
2. Grease an ovenproof dish. Pre-heat oven to 160deg.C.
3. Cream butter and sugar. Add egg yolks one at a time, then stir in
flour, lemon zest and juice and apricot puree. Beat egg whites until
stiff and fold into apricot mixture. Pour into prepared bowl and
stand in a shallow pan of hot water.
4. Bake for about 50-60 minutes or until golden.
Converted by MC_Buster.
Per serving: 1270 Calories (kcal); 59g Total Fat; (39% calories from
fat); 24g Protein; 179g Carbohydrate; 505mg Cholesterol; 650mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 10
1/2 Fruit; 10 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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