God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
It should come as no huge surprise that the secular world is confused and off-base about the identity and calling of women. But what I find distressing is the extent to which (this) has taken hold even within the evangelical world. We see the fruit of that revolution as prominent Christian speakers, authors, and leaders promote an agenda, whether subtly or overtly, that encourages women to define and discover their worth in the workplace, in society, or at church, while minimizing (or even at the expense of) their distinctive roles in the home as daughters, sisters, wives, and mothers – as bearers and nurturers of life, caregivers, as those privileged and responsible to shape the heart and character of the next generation. The feminist revolution was supposed to bring women greater fulfillment and freedom. It was supposed to make us feel better about ourselves; after all, “You’ve come a long way, baby!” But we see the poisoned fruit of the revolution in the eyes and pitiable cries of women who are drowning in the quagmire of serial divorce and remarriage and wayward children; women who are utterly exhausted from the demands of trying to juggle one or more jobs, function as single parents and be active in church; women who are disoriented and confused, who lack sense of mission, vision, and purpose for their lives and who are perpetually, pathetically shrouded in woundedness, self-doubt, resentment, and guilt.
Nancy Leigh DeMoss
Caramel Popcorn with Nuts (Poppy Cock)
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Grains
Candies, Snacks
8
Servings
INGREDIENTS
4
qt
Fresh popped corn
2
c
Peanuts; dry-roasted, (or your choice)
1
c
Packed brown sugar
1/2
c
Unsalted butter
1/2
c
Corn syrup
1/2
ts
Salt
1/2
ts
Baking soda
1/2
ts
Vanilla extract
lg
5 quart roasting pan.
INSTRUCTIONS
Place popcorn in large roasting pan. Mix in nuts. Set aside.
Preheat oven to 250¡F.
In heavy sauce pan, mix sugar, butter, corn syrup and salt. Over medium
heat, stir until boiling. Continue to boil, without stirring, for 5
minutes. Remove from heat. Stir in vanilla, then baking soda (it will foam
up). Pour over popped corn and nuts; mix well to coat.
Place in oven for 1 hour to 1 hour and 10 minutes. Stir every 15 minutes
while baking.
Cool, break apart and store in a tightly sealed container.
Per serving: 544 Calories; 31g Fat (49% calories from fat); 11g Protein;
63g Carbohydrate; 33mg Cholesterol; 536mg Sodium
NOTES : Yield is about 16 cups. Serving size is 2 cups per person.
Recipe by: Ron West
Posted to Bakery-Shoppe Digest V1 #491 by Ron West <ronwest@bigfoot.net> on
Jan 6, 1998
A Message from our Provider:
“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!