All people freely and voluntarily and willingly reject the gospel because it is their heart’s desire to do so. A person’s freedom consists in the ability to act according to one’s desires and inclinations without being compelled to do otherwise by something or someone external to himself. So long as one’s choice is the voluntary fruit of one’s desire, the will is free. This is what I mean when I say, “Yes, all people are free moral agents.” On the other hand, to say that a person has free will is to say that he has equal ability or power to accept or reject the gospel. It is to say that he is as able to believe as to disbelieve, and that this ability springs from his own making and is native to him notwithstanding his fallen and sinful state. If this is what you mean when you ask me, “Is man free?” my answer, or rather, the answer of the Bible, is “No.” A man’s will is the extension and invariable expression of his nature. As he is, so he wills. A man is no more free to act or to will or to choose contrary to his nature than an apple tree is free to produce acorns.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs, Dairy		Desserts	25	Servings

INGREDIENTS

1		Pate Brisee Martha Stewart
1	sm	Butternut squash
1/4	ts	Ground cinnamon
1/2	ts	Ground ginger
1/2	ts	Salt
1/4	c	Light brown sugar
1/8	c	Molasses
3	lg	Eggs; lightly beaten
1/2	c	Heavy cream
2	tb	Heavy cream
1		Egg yolk

INSTRUCTIONS

Roll out three-quarters of the pastry 1/8 inch thick. Place tartlet tins on
top of the pastry and with a sharp knife cut the pastry slightly larger
than each tin. Press the pastry into the tins, and using thumbs, remove the
excess. Refrigerate tins. Roll out the remaining pastry 1/8 inch thick.
Using small, leaf-shaped cookie cutters or a sharp knife, cut out leaves.
Place on a parchment-lined baking sheet and chill until needed.
Heat oven to 425#161#F. Cut squash in half lengthwise, scoop out seeds, and
place, cut side down, on a parchment-lined baking sheet. Roast until soft,
about 45 minutes.
When the squash is cool enough to handle, scrape the flesh from the skin
and place it in the bowl of a food processor. Puree until smooth. Transfer
the puree to a bowl and add spices, salt, sugar and molasses. Add the eggs
and 1/2 cup plus 1 tablespoon heavy cream and whisk together thoroughly.
Lightly beat together remaining tablespoon heavy cream and egg yolk. Place
pastry-lined tartlet tins on a baking sheet and fill with squash mixture.
Using a pastry brush, lightly brush over edges of crust with egg wash.
Lightly brush pastry leaves and set one in the center of each tart. Bake
until tart filling is set and crust is golden brown, about 15 minutes. Cool
completely, remove from tins, and serve.
Posted to MC-Recipe Digest V1 #200
Date: Mon, 12 Aug 1996 23:13:49 -0400
From: ADAMSFMLE@aol.com
NOTES : Use round tartlet tins that measure between two and three inches
in
diameter.

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