Jesus came to a growing understanding of his Messianic calling by reading the Scriptures. He had to learn the Bible just as we must. Of course, He is the greatest theologian who has ever lived. His reading of the Bible would have been free from the problems that beset Christians who wrongly interpret passages and bring their own sinful dispositions to the text. Nevertheless, we must not imagine that Christ had all of the answers as a baby and merely waited to begin His ministry at the age of thirty without putting in hard yet delightful work on a daily basis in obedience to His Father’s will. As Christopher Wright notes, the Old Testament enabled Jesus to understand Himself. The answer to His self-identity came from the Bible, 'the Hebrew scriptures in which he found a rich tapestry of figures, historical persons, prophetic pictures and symbols of worship. And in this tapestry, where others saw only a fragmented collection of various figures and hopes, Jesus saw His own face. His Hebrew Bible provided the shape of His own identity.' …He had to study to know what to do. While He was never ignorant of what He needed to know at any stage of His life, He nevertheless was required to learn (Mark Jones).

Other Authors

CATEGORY	CUISINE	TAG	YIELD
Dairy		Desserts, Pies	8	Servings

INGREDIENTS

21		Shortbread cookies (5 oz)
2	tb	Packed brown sugar
3	tb	Butter or margarine, melted
1/2	c	Heavy (whipping) cream
1	c	Semisweet chocolate chips
1	c	Granulated sugar
3	tb	Cornstarch
1/2	c	Water
1/4	c	Stawberry jam
2	tb	Lemon juice
2	pt	Strawberries, hulled (24 oz)

INSTRUCTIONS

CRUST
CHOCOLATE LAYER
STRAWBERRY GLAZE & FILLING
Date: Mon, 20 May 1996 22:24:55 -0700
From: Julie Bertholf <[email protected]>
CRUST:  Lightly grease 9-inch pie plate.  Process cookies and brown sugar
in a food processor until finely crushed and blended.  Add butter and pulse
just until crumbs are moistened.  Press evenly and firmly over bottom and
sides of pie plate.  Place in freezer to firm up crust.
CHOCOLATE LAYER:  Heat heavy cream in a small saucepan (or microwave) just
until steaming hot.  Remove from heat and add chocolate chips.  Let stand 1
to 2 minutes, then stir until chocolate melts and mixture is thick and well
blended.  Spread evenly over bottom of pie crust.  Refrigerate (or freeze)
to firm up chocolate.
GLAZE AND FILLING:  Mix sugar and cornstarch in a medium saucepan.  Stir in
water, jam and lemon juice.  Add 1 cup berries (save prettiest ones for top
of pie) and mash in the saucepan with a potato masher.  Bring to a gentle
boil over medium heat, whisking constantly.  Boil 6 to 7 minutes, whisking
occasionly, until mixture is thick and syrupy.  Remove from heat and let
cool slightly.
Meanwhile drain remaining berries, hulled side down, on paper towels.
Pat dry.  Pour about 1/3 of the glaze over the chocolate layer.  Spread
with a pastry brush to cover.  Top with strawberries, points up.  Pour
remaining glaze over berries, using a brush to coat each berry. Refrigerate
at least 1 hour to set glaze.
Reprinted from Woman's Day magazine : June 4, 1996 issue. Per serving: 449
cal, 3 g pro, 69 g carb, 20 g fat
Posted to MealMaster Recipes List, Digest #141

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