If I allow my work to get between my heart and the Master, it will be of little worth. We can only effectually serve Christ as we are enjoying Him. It is while the heart dwells upon His powerful attractions that the hands perform the most acceptable service to His name; nor is there anyone who can minister Christ with unction, freshness, and power to others, if he is not feeding upon Christ in the secret of his own soul. True, he may preach a sermon, deliver a lecture, utter prayers, write a book, and go through the entire routine of outward service, and yet not minister Christ. The man who will present Christ to others must be occupied with Christ for himself.

C.H. Mackintosh

CATEGORY	CUISINE	TAG	YIELD
Grains	Canadian	Desserts	1	Servings

INGREDIENTS

1	c	Granulated sugar
3/4	c	Unsweetened cocoa powder
1/2	c	Hot water
1/2	ts	Vanilla
1/2	ts	Almond extract – optional
3/4	c	Butter – softened
1	c	Hazelnuts – roasted – coarsely chopped

INSTRUCTIONS

"Valerie Soon, a B.C.-born chef, offers this great Christmas have-on-hand
item. She spreads this luscious butter on warmed pound cake or between
vanilla wafers. Frozen, it can be scooped into balls and dusted with cocoa
for instant truffles." In small heavy saucepan whisk together sugar, cocoa
and water; cook over medium-low heat, stirring with wooden spoon, until
sugar is dissolved. Bring to boil; boil, whisking, for 1 minute. Remove
from heat; stir in vanilla and almond extract. Let cool to room
temperature. In bowl, beat butter until light. Gradually beat in chocolate
mixture until fluffy and light incolor. Fold in nuts. Scrape into jar;
cover and refrigerate until chilled or for up to 2 weeks. Makes 2 1/2 cups.
Hazelnut, filbert, cobnut and noisette are all the nut of the Corylus tree.
Hazelnut is the accepted term worldwide. Roast shelled nuts on baking sheet
at 350F 8-10 minutes or until fragrant. Or microwave 1 cup at High 3-4
minutes or until skins crack. While warm, rub nuts vigorously in tea towel
to remove most of the skins.
Recipe by: Canadian Living: December 1997, Page 221.
Posted to recipelu-digest Volume 01 Number 345 by Peg Baldassari
<Baldassari@compuserve.com> on Dec 6, 1997

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