I…remind you what the true ministry of the Holy Spirit looks like. It’s not chaotic, flashy, and flamboyant (like a circus). It’s usually concealed and inconspicuous (the way fruit develops). We cannot be reminded too often that the Holy Spirit’s primary role is to exalt Christ, especially to elicit praise for Christ from His people. The Spirit does this in a uniquely personal way, first of all by reproving and convicting us - showing us our own sin, opening our eyes to what true righteousness is, and making us sense deeply our accountability to God, the rightful Judge of all (John 16:8–11). The Holy Spirit indwells believers, empowering us to serve and glorify Christ (Rom. 8:9). He leads us and gives us assurance of our salvation (vv. 14–16). He prays for us with groanings too deep for words (v. 26). He seals us, keeping us secure in Christ (2 Cor. 1:22; Eph. 4:30). The Spirit’s daily presence is the source and the secret of our sanctification as He conforms us to the image of Christ.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Dairy	Mexican	Candies, Mexican	6	Servings

INGREDIENTS

2	qt	Milk
3	c	Sugar
1/4	ts	Soda
		Small piece stick cinnamon

INSTRUCTIONS

Combine 1 quart of the milk in a saucepan with the sugar, and cook over a
low heat, stirring from time to time, until the mixture turns golden.
Meanwhile, stir the soda into the remaining quart of milk in a saucepan.
Add the cinnamon stick, and bring to a boil. Discard the cinnamon. Add the
hot milk to the caramel mixture very gradually, stirring constantly. When
all the milk in incorporated, place over a low heat, and cook very slowly
until the mixture is thick.  Cool slightly; then pour into a glass serving
bowl, and chill.
Variations:  Cajeta Envinada (Milk candy with wine): Follow the directions
for Cajeta de Leche, omitting the cinnamon. When it is just about cooked,
stir in 1 cup of sweet sherry, Madeira, or muscatel, and continue cooking
until the wine has been absorbed.
Cajeta de Almendra Envinada (Milk Candy with Wine and Almonds). Pulverize
1/4 cup whole, blanched almonds in an electric blender. Combine with the
milk and soda, omit the cinnamon, and bring to a boil. Then add to the
caramel mixture as directed in the recipe for Cajeta de Leche. When almost
cooked, stir in 1 cup of sweet sherry, Madeira, or muscatel, and continue
cooking until the wine has been absorbed.
From: The Complete Book of Mexican Cooking Shared By: Pat Stockett
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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