I was a sinner, less perfect than God. By conviction of the Holy Spirit I learned that my condition would incur the eternal condemnation of God if I did not submit to His grace. I acknowledged myself a sinner and threw myself on His mercy and grace, recognizing that He had brought salvation to earth through His Son Jesus Christ. After God the Father put God the Son to death on the cross, He could proclaim grace and pardon to all who would submit to Him. I came to the cross, believed His promise about His Son, and God declared me righteous even while I was ungodly and gave me authority to become His child. I ceased to be a child of wrath and became a child of God, justified from all things. Simultaneously, I was declared to be an heir of God, joint-heir with Jesus Christ. I received eternal life, and shall never perish. I was accepted in the Beloved; my body became the temple of the Holy Spirit; I was born of the Spirit into the family of God, baptized by the Holy Spirit into the body of Christ, and sealed by the Holy Spirit unto the day of redemption. I have an inheritance incorruptible and undefiled and that fades not away, reserved in Heaven for me. Although I know myself to be a sinner, I am not concerned about the penalty for sin, since the Lord Jesus Christ bore the penalty and declared me righteous. The love of Christ becomes the constraining factor in my life, and I seek to glorify Him as Lord. I know Him as my Creator and so have peace of mind. I know Him as Savior and so have peace of conscience. In the measure that I enter into the second rest, I know Him as Lord and find the peace that passes all understanding.

Donald Grey Barnhouse

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Cookie	16	Servings

INGREDIENTS

1 1/4	c	Granulated sugar
1 1/2	c	White shortening; solid
1/2	c	Nonfat dry milk powder
1	ts	Light corn syrup
3		Eggs
4 1/4	c	Cake flour; sifted
1 1/2	ts	Baking powder
1/4	ts	Salt
2/3	c	Water
1 1/2	ts	Vanilla extract
	2	lbs confectioner's sugar

INSTRUCTIONS

In a large mixing bowl, cream together sugar and solid white shortening
until light and fluffy. Stir in dry milk solids and corn syrup. Add eggs,
one at a time, beating well after each addition. In a separate bowl, sift
together the cake flour, baking powder, and salt. Add dry ingredients to
creamed mixture alternately with the water, beginning and ending with the
dry ingredients. Stir in vanilla. Scoop out 1/3 cup of batter and place it
on a greased and floured baking sheet. Smooth out to 3 1/2-inch circle.
Batter will spread considerably so do not bake more than four on one cookie
sheet at a time. Bake in 350F oven 18 minutes or until lightly browned.
Cool on cake rack; frost half of cookie with chocolate fondant and half
with vanilla. Hold cookie over bowl while frosting. Work quickly while
fondant is warm.
**FONDANT ICING**
3/4    water
1/4    cup light corn syrup
1/2    tsp vanilla extract
2 ounces sweet chocolate (*see note)
In a large saucepan combine water, confectioners' sugar, corn syrup and
vanilla. Using a candy thermometer, cook mixture over medium heat until it
reaches 100 degrees.
*Note: To make chocolate fondant, melt 2 ounces sweet chocolate and add to
1 1/2    cups of the recipe.
Posted to MM-Recipes Digest V4 #256 by charlyd@mindspring.com on Sep 26,
1997

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