In our generation we have increasingly suffered from spiritual lethargy and powerlessness. There is a high percentage of weak and lukewarm Christians in western churches who evidence little interest in growing in grace and knowledge. The church may be bustling with activity and at the same time be infiltrated and permeated with the world's thinking and doing. It is sometimes the case that our bright forms of worship camouflage a dead spiritual condition.

Erroll Hulse

CATEGORY	CUISINE	TAG	YIELD
Eggs			20	Servings

INGREDIENTS

3/4		Stick butter
1	c	Dark brown sugar
2		Eggs
1	ts	Vanilla extract
2/3	c	Flour
1	ts	Baking powder
1/4	ts	Salt
1/2	c	Chopped pecans

INSTRUCTIONS

Preheat the oven to 350 degrees. Grease an 8-inch square baking pan.
Combine the butter and brown sugar in a sturdy saucepan, and set over
moderate heat. Stir frequently until the mixture is bubbly and the sugar is
melted, then set aside to cool slightly. Beat the eggs and vanilla into the
butter-brown-sugar mixture. Combine the flour, baking powder, and salt,
then stir and toss them together. Add to the first mixture and beat just
until thoroughly mixed. Stir in the pecans. Spread the batter evenly in the
prepared pan. Bake for about 30 minutes, or until the top is dry and a
toothpick inserted in center of the brownies comes out barely clean. Remove
from the oven and cool on a rack. Cut into 2-inch squares. COCONUT
BUTTERSCOTCH BROWNIES: Add 1/2 cup shredded coconut to the batter. Omit the
pecans , if you wish.
NOTES :      These are sometimes called blond brownies--they are moist and
chewy with a good butterscotch flavor.
Recipe by: The Fannie Farmer Baking Book
Posted to recipelu-digest Volume 01 Number 202 by Yummi357@aol.com on Nov
5, 1997

A Message from our Provider:

“God: so personal that in comparison we are cold unfeeling machines”