No growing occurs, however, without the realization that we cannot progress in our faithfulness to God without the supernatural work of the Spirit. This acknowledgment keeps us from pride in our maturity, or from too hasty judgment of others’ spiritual condition. For instance, I can be tempted to take pride in my parenting by virtue of my children’s wonderful record of scholarship and conduct. However, I may learn upon my entry into heaven that the reason God so blessed me was that my faith was too weak to have persevered with the more troubled children of other Christian parents (whom I too frequently judge for the apparent failings). The challenges of raising a child are as much for the sanctification of the parents as they are for the benefit of the child. Perhaps this is the reason that childbearing and rearing come so early in our adult life cycle. Growing families are God’s pressure cooker to mature many of us quickly for the spiritual trials that he knows are ahead. Only the Spirit knows what is best for the spiritual nurture of each individual, and he matures us by means natural and supernatural that will be fully revealed to us only in glory. Our cause for rejoicing now, however, is faith that our union with Christ makes available to us the work of the Spirit that enables us to change.

Bryan Chapell

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains	American	Dessert	12	Servings

INGREDIENTS

24		Ice cream wafers
6	oz	Dark chocolate
1/2	oz	Butter
3/4	c	Canned sweetened condensed milk
1/2	oz	Butter
1 1/2	tb	Golden syrup
3	ts	Peanut butter

INSTRUCTIONS

Date:    Wed, 19 Jun 1996 14:13:14 -0400
From:    Kathleen Kelly-Collins <KateyKC@AOL.COM>
I went crawling today and found the chocolate archives. This recipe sounds
great and not too difficult, but I'm not sure what Compound Chocolate is. I
have never heard of it. As everybody now knows I am just learning the
computer. I am about to cut & paste the recipe, so let me know if it does
not come out right. FROM: Mary Ash (smile@owens.ridgecrest.ca.us)
I have not made this recipe because I have been too lazy to work out the
American measurements.  I hope this what you were looking for.Australian
Women's Weekly.
Line a 28 cm x 18 cm (11" x 7") lamington tin with aluminum foil. Cover
base of tin with 12 ice cream wafers. Trim wafers where necessary to fit
base perfectly. Remove wafers from tin and cut remaining 12 wafers to
correspond. Combine chocolate and butter in top of double saucepan, melt
chocolate over simmering water, spread base of tin with half of chocolate.
Arrange wafers over chocolate and refrigerate while preparing filling.
Combine sweetened condensed milk, butter and golden syrup in saucepan, stir
constantly over medium heat until mixture begins to stick and bubble on the
base of the pan, continue stirring another 3 minutes; stir in peanut
butter.Spread carmel mixture evenly over wafers, arrange rest of wafers on
top. Spread wafers with remaining chocolate. Refrigerate 30 minutes or
until chocolate is set. Stand at room temperature 20 minutes before
cutting. Cut into squares and then into triangles with a sharp knife.The
recipes says Compound Chocolate is not recommended for this recipe.
EAT-L DIGEST 18 JUNE 1996
From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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“I committed my life to Christ because I believed He was true and real and I had no idea what He was going to do with a mess like me.”