Those who are truly sent by God...are marked by the fact that they are faithful to the message of the Gospel, exalting the Lord Jesus Christ, proclaiming to men the good news of salvation through Him, and bidding men to turn from their sins and come to Christ as Savior and Lord. They back all of their proclamations by the authority of the Bible, the Word of God, and they call Christians to lives of holiness while they themselves are living examples of holiness. Unless a man is divinely sent to preach the Word, his ministry will be ineffective to produce faith and life in those to whom he ministers. God must do the sending. I always tell young men who ask me about entering the ministry that they should never become ministers if they can possibly help it. If a man could be satisfied as president of the United States, as president of a bank or a college, as a pitcher for a big-league ball team, or in another position of honor or distinction, he has not been called to the ministry. God has not sent him. When God sends a man there is a yearning, churning, burning inside him. Like Paul he must cry, “Woe is unto me, if I preach not the gospel” (1 Cor. 9:16). This must be the heart feeling of everyone who has been sent with the Gospel.

Donald Grey Barnhouse

CATEGORY	CUISINE	TAG	YIELD
Dairy		February 19	1	servings

INGREDIENTS

1	c	All purpose flour
1/4	c	Plus 2 tablespoons unsweetened cocoa
		; powder
1	pn	Salt
1/2	c	Unsalted butter; room temperature (1
		; stick)
1/2	c	Packed golden brown sugar
1 1/2	ts	Vanilla extract
1 1/4	c	Whipping cream
2	tb	Unsalted butter; (1/4 stick)
10	oz	Bittersweet; (not unsweetened) or
		; semisweet
		; chocolate, chopped
3	tb	Cognac or brandy
2/3	c	Finely chopped toasted pecans
4		Paper strips; (1/2-inch-wide by
		; 5-inch-long)
		Unsweetened cocoa powder

INSTRUCTIONS

CRUST
FILLING AND TRUFFLES
  FOR CRUST:
Mix first 3 ingredients in small bowl. Using electric mixer, beat
butter, brown sugar and vanilla in medium bowl until creamy. Add
flour mixture and stir with fork until coarse crumbs form. Gather
dough into ball; flatten into disk. Wrap in plastic; chill until
beginning to firm, about
20    minutes.
Divide dough into 4 equal pieces. Press 1 dough piece evenly over
bottom and up sides of each 4 1/2-inch-diameter tartlet pan with
removable bottom. Freeze 20 minutes.
Meanwhile, preheat oven to 350F. Line crusts with foil; fill with
dried beans or pie weights. Bake crusts until set, about 20 minutes.
Remove foil and beans (some crust may stick to foil). Bake until
crusts feel dry, about 5 minutes longer. Transfer to rack; cool
completely.
  FOR FILLING AND TRUFFLES:
Combine cream and butter in medium saucepan. Stir over low heat until
butter melts. Add chocolate; stir until melted. Whisk in Cognac. Cool
filling 15 minutes.
Spoon enough filling into each crust to fill (about 1/2 cup for each);
reserve remaining filling. Refrigerate tartlets and remaining filling
overnight.
Line small baking sheet with foil. Form remaining filling into balls,
using generous rounded 1/2 teaspoonful for each. Place on prepared
sheet. Freeze 15 minutes. Roll each truffle in chopped pecans,
coating completely. Freeze until truffles are firm, about 1 hour.
Let tartlets stand at room temperature 15 minutes. Place paper in
lattice pattern atop 1 tartlet. Sift cocoa over. Remove strips.
Repeat with remaining tartlets. Garnish each with 3 truffles.
Makes 4 Tartlets (4 to 8 Servings).
Bon Appetit February 1995
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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