Recently I read again of a woman who simply decided one day to make such a commitment to pray, and my conscience was pricked. But I knew myself well enough to know that something other than resolve was being called for. I began to pray about praying. I expressed to God my frustrated longings, my jaded sense of caution about trying again, my sense of failure over working at being more disciplined and regular. I discovered something surprising happening from such simple praying: I was drawn into the presence of One who had, far more than I did, the power to keep me close. I found my focus subtly shifting away from my efforts to God’s, from rigor to grace, from rigidity to relationship. I soon realized that this was happening regularly. I was praying much more. I became less worried about the mechanics and methods, and in turn I was more motivated. And God so cares for us, I realized anew, that He Himself helps us pray. When we “do not know what we ought to pray for… the Spirit Himself intercedes for us with groans that words cannot express” (Rom. 8:26) (Timothy Jones).

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CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy			6	Servings

INGREDIENTS

1	lb	Creamy peanut butter
1	c	Butter or margarine; softened
1 1/2	lb	Confectioners' sugar; (5 1/2 cups)
1	pk	Semi-sweet chocolate pieces; (12 oz)
1/4		Bar paraffin; (*see notes)

INSTRUCTIONS

1. In large mixing bowl, combine peanut butter, butter and confectioners'
sugar. Using wooden spoon, mix until smooth and well blended.
2. For large chestnuts; Shape 1 slightly rounded tablespoon into a ball;
flatten one side to resemble a chestnut. Refrigerate several hours or
overnight. Makes about 40.
3. For small chestnuts; Shape 1 slightly rounded teaspoon into a ball.
Refrigerate several hours or overnight. Makes about 80 chestnuts.
4. Next day; In top of double boiler, combine chocolate and paraffin. Place
over hot, not boiling, water, stirring occasionally, until chocolate and
paraffin are melted. Remove from hot water.
5. Using a fork, dip cold chestnuts into chocolate mixture just until two
thirds of the chestnut is covered. Place on rack. When chocolate coating is
firm, store, covered, in a cool, dry place. If desired, freeze for later
use.
NOTES : *Paraffin may be omitted, but candies will need to be refrigerated.
Recipe by: Unknown source (Mom's recipe-newspaper clipping)
Posted to recipelu-digest Volume 01 Number 493 by PLK1028 <PLK1028@aol.com>
on Jan 11, 1998

A Message from our Provider:

“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”