When our inequity had come to its full height, and it was clear beyond all mistaking that retribution in the form of punishment and death must be looked for, the hour arrived in which God had determined to make known from then onwards His loving-kindness and His power. How surpassing is the love and tenderness of God! In that hour, instead of hating us and rejecting us and remembering our wickedness against us, He showed how long-suffering He is. He bore with us, and in pity He took our sins upon Himself. He gave His own Son as a ransom for us – the holy for the wicked, the sinless for sinners, the just for unjust, the incorrupt for the corrupt, the immortal for the mortal. For was there, indeed, anything except His righteousness that could have availed to cover our sins? In whom could we, in our lawlessness and ungodliness, have been made holy, but in the Son of God alone? O sweet exchange! O unsearchable working! O benefits unhoped for! – that the wickedness of multitudes should thus be hidden in the One holy, and the holiness of One should sanctify the countless wicked!

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Grains	Greek	Desserts, Greek	12	Servings

INGREDIENTS

3 1/2	c	Sugar
2 1/2	c	Water
2	tb	Honey
2	ts	Fresh lemon juice
1		Stick cinnamon
3		Whole cloves
1/2	lb	Walnuts; finely chopped
1/2	lb	Blanched almonds; finely chopped
2	ts	Ground cinnamon
1/2	ts	Ground cloves
1 1/2	lb	Filo pastry
1	lb	Unsalted butter; melted

INSTRUCTIONS

Recipe By : TAMALES WORLD TOUR
In a saucepan, combine 3 cups of the sugar, the water, honey, lemon juice
cinnamon stick and whole cloves, and bring to a boil. Reduce the heat and
simmer for 15 minutes. Remove the cinnamon stick and cloves, and let cool.
In a large bowl, combine the walnuts, almonds, remaining 1/2 cup sugar,
ground cinnamon, and ground cloves and set aside.
Unroll the filo dough on a flat surface and keep it covered with waxed
paper and a damp towel so it doesn't dry out and become brittle. Remove 8
filo sheets, fold, cover and refrigerate for the top layer. Using a pastry
brush, brush a 15 1/2 by 11 1/2 by 3 inch baking pan with some of the
melted butter. Lay a filo sheet on the bottom of the pan, brush with
butter, and repeat using a total of 8 sheets. Sprinkle a handful of the nut
mixture over the top filo sheet. Layer 3 more filo sheets, brushing each
with butter, and sprinkle again with a handful of the nut mixture. Continue
until all the filo sheets and nuts are used, being sure to brush each sheet
with butter. Use the reserved 8 sheets of filo for the last, top layer.
Preheat the oven to 300 degrees F. Using a long, very sharp knife, cut the
baklava into small diamonds: First make 6 evenly spaced lengthwise cuts.
Cut straight down until the tip of the knife touches the bottom of the pan,
and keeping the knife straight, cut in a straight line all the way. Next,
cut diagonally across the lengthwise cuts to form diamonds, starting in one
corner and making cuts until you reach the opposite corner.
Heat the remaining butter until it bubbles and pour it over the top of the
pastry. Bake for 1 1/4
hours or until evenly golden and flaky. Remove to a rack and spoon the
cooled syrup over the entire pastry. Cool in the pan, then serve pieces
individually, placing them in decorative paper cups if desired.
Yield: 55 to 60 diamonds
Posted to MC-Recipe Digest V1 #1009 by Meg Antczak
<[email protected]> on Jan 14, 1998

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