We dare not, indeed, presume to speculate or dogmatize on the manner of this intercession. It is a silent inarticulate speech and pleading. The voice of Abel’s blood is represented, by a bold figure, as crying from the ground. That blood, it need not be remarked, was in reality mute. So doubtless is it with our Divine Intercessor. There may be no articulate accents, no audible utterances. He sprinkles no material blood. But this we know, that He has carried with Him to His intercessory throne a glorified body, still bearing the visible marks of earthly humiliation and suffering – the perpetual memorials of His atoning sacrifice – so that that blood may still be said to have a voice before the throne – “The blood of sprinkling which speaks better things than that of Abel.”

John MacDuff

CATEGORY	CUISINE	TAG	YIELD
Eggs		Choco1	24	servings

INGREDIENTS

		Filling
1 1/2	ts	Butter
1 1/2	tb	Sugar
1 1/2	ts	Dark rum
		(or 1/2 teas rum flavored extract)
1 1/2	ts	Water
1/8	ts	Ground cinnamon
1	md	Banana; sliced
1	tb	Semisweet chocolate chips
1		Sheet frozen puff pastry shell; thawed
1		Egg; beaten

INSTRUCTIONS

Heat oven to 400. Have a cookie sheet ready.
Filling: Melt butter in a medium skillet over medium heat. Add sugar,
rum, water and cinnamon and stir until sugar dissolves and mixture is
syrupy, about 2 minutes. Stir in banana slices and cook, stirring
occasionally, until bananas are coated with syrup and start to lose
their shape. Scrape into a small bowl, mash slightly with a fork and
cool about 5 minutes. Stir in chocolate chips.
Unfold pastry on a lightly floured surface. With a rolling pin, roll
into a 12" square. With a pizza wheel or a knife, cut crosswise into
six 2" wide strips, then lengthwise into eight 1 1/2" strips. You'll
have 48 2" x 1 1/2" rectangles.
Spread a teaspoon of filling down the center of half the rectangles,
leaving a 1/4" border all around. Moisten border with water. Make a
row of three 1/2" crosswise slits down the middle of the remaining
rectangles. Place on the ones with the filling, lining up the edges
with the bottom rectangles. Press tines of a fork around edges to
seal in filling. Brush top of pastries lightly with egg. Using a
spatula, transfer to an ungreased cookie sheet.
Bake 15 minutes or until pastry is puffed and golden brown. Serve
warm or at room temperature.
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