Everyone is born a slave of sin. Jesus Christ said, “Most assuredly, I say to you, whoever commits sin is a slave of sin” (John 8:34). We cannot free ourselves from this oppressive master, for no one can live without sinning against God. But the sinless Jesus – not for His own sake, but for others – came from Heaven to deliver His people. Jesus allowed godless men to nail Him to a Roman cross, and three days later rose from the dead so that “we should no longer be slaves of sin” (Romans 6:6). And all those who trust in His work (and not their own) as the way to freedom will find emancipation from sin. “Therefore,” declared Jesus, “if the Son makes you free, you shall be free indeed” (John 8:36).

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Eggs			1	Servings

INGREDIENTS

1/4	c	Warm water; (110 degrees)
1	pk	Active dry yeast; (1/4 ounce-2 1/2 teaspoons)
1/4	c	Sugar
2	tb	Vegetable shortening
1/2	ts	Salt
1	pt	Fresh blueberries; rinsed and stemmed
1/2	c	Boiling water
1/2	c	Heavy cream
1		Egg; beaten
4		1/2 cups flour; (up to 4)
		Oil for frying
		Powdered sugar

INSTRUCTIONS

EMERIL LIVE SHOW #EMIA07
Preheat the fryer.
In a mixing bowl, dissolve the yeast in the water, for about 2 to 3
minutes. Set the yeast aside in a warm, draft-free place for about 10
minutes, or until the yeast bubbles up and the mixture almost doubles in
bulk.
In a mixing bowl, combine the sugar, shortening, salt, and blueberries.
Stir in the boiling water. Using a fork, lightly mash the blueberries
against the side of the bowl. Cool the mixture to 110 degrees F. Stir in
the cream, yeast mixture and egg. Add 2 cups of flour and blend well. Stir
in the remaining flour, 1/4 cup at a time until the dough is smooth and not
sticky. If the dough becomes to stiff to stir easily with a spoon, work in
the flour with your fingers. Turn the dough out onto a floured surface and
pat the dough into a rectangle about 1-inch thick. Lightly dust the surface
of the dough with flour. Roll out the rectangle to at least 25 inches long
by 10 inches wide and about 1/4-inch thick. With a sharp knife, cut the
dough into 10 five-inch square beignets and deep-fry them immediately.
Fry the beignets, a couple at a time until golden brown and crispy on all
sides, about 3 to 5 minutes. Remove the beignets from the oil and drain on
a paper-lined plate. Sprinkle the beignets with powdered sugar and serve.
Yield: about 10 beignets
Posted to EAT-L Digest  by Jennie Craig <jecraig@LAN-INC.COM> on Jan 9,
1998

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