Many Christians in many evangelical churches these days are confessionally challenged in that they are either cynical, critical, or altogether skeptical of all things confessional — confessional documents, confessional churches, and confessional Christians. We might hear confessionally challenged Christians say things, such as “My only creed is Christ” or “I don’t need theology, just give me Jesus” or “Confessions divide, Christ unites.” Such Christians are actually under the impression that their churches don’t have confessions, when in truth every church has a confession, though it may not be written down and though it may constantly change according to the whims and fancies of the pastor. They have been somehow deceived into thinking that all of the various historic Reformed confessions only serve to divide the church of its unity and disarm the Bible of its authority. Nothing could be further from the truth, for what is so amazing about Reformed confessions in general is not how different they are from one another but how similar they are — how they each use biblical language in affirming the faith once delivered to the saints.

Burk Parsons

CATEGORY	CUISINE	TAG	YIELD
Grains	Greek	Greek	35	Servings

INGREDIENTS

1/2	lb	Shelled pistachio nuts, ground
3	tb	Sugar
3/4	ts	Ground cinnamon
1 1/2	tb	Rose water
1/2	lb	Filo dough
1/2	c	Low-calorie margarine, melted
		Rose Water Syrup
		Whole cloves,optional

INSTRUCTIONS

This rich-tasting baklava contains half the amount of sugar and a
fraction of the fat you would normally use, thanks to reduced fats,
sugar, and nuts. The results will fool anyone.
1. Combine pistacho nuts, sugar, cinnamon and rose water in small
bowl. Using half of filo sheets (cover remaining with plastic wrap to
prevent from drying out), place 3 sheets in bottom of lightly greased
13x9" baking sheet. Brush with some of margarine. Sprinkle evenly
with nut mixture. Place remaining sheets over nut filling, brushing
after every third sheet and top sheet.
2. Cut baklava at 1-1/2" intervals diagonally to form pattern of
about 35 diamond shapes. Bake at 400'F. 25 minutes or until golden.
Place on wire rack to cool. Drizzle Rose Water Syrup evenly over top
and allow to soak several hours. Stud each diamond-shape with whole
clove.
Each piece baklava with syrup contains about: 85 calories; 32mg
sodium; 0 cholesterol; 5 grams fat; 9 grams carbohydrate; 2 grams
protein; trace fiber.
Exchanges: 1/2 bread; 1/2 fat.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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