An adventure awaits us in reading Christian books. Once we see the connection between the Word of God and the books we read, we will embark on a search and discovery mission in the expanding field of human knowledge, where all truth is God's truth and Jesus Christ is the center that holds all things together. A nonreading Christian is a contradiction in terms. With the Bible as our primary source, we read other books that serve as teaching tools for the Holy Spirit in order that we may become men and women of God, 'thoroughly equipped for every good work.'

David McKenna

CATEGORY	CUISINE	TAG	YIELD
Eggs		Cookies	24	Servings

INGREDIENTS

2		Eggs
1/2	c	Sugar
1	ts	Grated lemon rind; OR
2	ts	Grated orange rind
1	ts	Vanilla extract
1/4	ts	Salt
2/3	c	All-purpose flour
1/3	c	Unsweetened cocoa
8	tb	Butter; melted cooled slightly, plus
4	tb	Butter; softened

INSTRUCTIONS

PREHEAT OVEN TO 400F. Smear 1/2 teaspoon softened butter over the inside of
each madeleine form. Be sure to completely cover with butter--don't leave
spots. Combine the eggs, sugar and lemon or orange rind in a large mixing
bowl, and stir them together. Set in a pan of simmering water and stir
until the egg mixture is very warm to your finger. Remove from the heat and
beat with a mixer at high speed until fluffy, pale yellow, and tripled in
volume, about 3 minutes. Add the vanilla and salt. Dump the flour and cocoa
into a sifter or strainer. Sift once, return to sifter or strainer and
sprinkle half of it over the egg mixture, and fold it in. Pour in 8
tablespoons of butter and sprinkle on the remaining flour, and fold gently
just until the batter is mixed. Spoon a generous tablespoon of batter into
each prepared mold; do not spread it evenly; it will level itself in the
oven. Bake for about 10 minutes, until the edges of the cakes are golden
and they lift easily from the molds. (If you have only 1 pan, and can bake
only 12 at a time, let the mold cool, wipe it out, grease with butter, then
refill with batter and bake again.) Remove from the oven, slipping the
tines of a table fork under each cookie to free it, and transfer the
madeleines to a rack to cool. Serve within a few hours, or wrap airtight
and freeze. Serve plain, or sprinkle the ribbed side with confectioners'
sugar.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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