John reminded the persecuted church in Revelation about the true God “who is and who was and who is to come” (Rev. 1:4). Is there anything greater that we can contemplate than that understanding that God is eternal when facing tribulation? The agony of persecution, the cultural opinions of the day, the world leaders on the scene, all loom so large when the pressure is on us until we take a step back and realize how temporary it all is in the grand scheme of eternity. All of that comes and all of it will go. God and His truth remains – He was and He is and He always will be. The momentary frown of the world can’t replace the eternal smile from God. May we go through life keeping our eyes on Him and our minds heavenward and not on the passing trends and transient existence of this life.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Bread	20	Servings

INGREDIENTS

1	pk	Dried yeast
1/3	c	Warm water
6	tb	Sugar
5	c	All-purpose or bread flour
1	ts	Salt
1/2	ts	Mace or nutmeg
1/2	ts	Cinnamon
1	pn	(big) powdered cloves
2		Sticks butter
1	c	Lukewarm milk
1		Egg; lightly beaten
1/2	c	Brown sugar
1/2	c	Raisins
2	tb	Candied orange or lemon peel (optional)
1/4	c	Milk

INSTRUCTIONS

From: christi@lexis-nexis.com (Christi Wilson)
Date: 23 Oct 1995 13:11:57 -0500
In a small bowl mix the yeast with the warm water and 1/2 teaspoon sugar
and let it stand for 10 minutes or until it is frothy.
In a large mixing bowl stir together the flour, 3 tablespoons of sugar, the
salt, mace or nutmeg, cinnamon and cloves. Cut 1 1/2 sticks of the butter
in small pieces and rub into the flour. Make a well in the center and add
the yeast mixture and the lukewarm milk. Combine together and then add the
egg. Mix together and knead until you have a fairly soft but not sticky
dough.
Form it into a ball and place it in a bowl covered by a plastic bag or
wrap. Set in a draft-free spot until doubled in bulk - about 1 1/2 hours.
Knock down the dough to deflate it then divide it into two portions. Grease
two jelly roll or similar baking pans. Working with one portion at a time,
roll out on a floured board. Roll to form a rectangle roughly 10 by 15
inches. Spread half the remaining butter on the surface. Sprinkle on half
the brown sugar then half the raisins and half the candied peel, if you are
using it. Then, working from the narrow end, roll-up the rectangle of
dough, as if you were making a jelly-roll. Repeat with the other portion of
dough.
Cut each roll into 10 portions and arrange them 1/2 inch apart in the
jelly-roll pans. Cover with plastic or a damp towel and let rise for 20
minutes or until the buns are just touching. Preheat the oven to 425
degrees. Bake until golden brown - 15-18 minutes.
While the buns are baking make a glaze by boiling together the 1 tablespoon
of the remaining sugar and 2 tablespoons of milk untilvery foamy. Brush the
buns with this glaze as soon as they come from the oven and while the glaze
is still very hot. Immediately sprinkle with the remaining sugar.
Makes 20 buns, which are best eaten the day they are made or the day after,
though they reheat very well.
REC.FOOD.RECIPES
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