Instead of yielding to the temptation of pride and fear of man, we ought to consider every criticism as a providential gift from the Lord to teach us some beneficial lessons: 1. Criticism drives us to prayer – A greater degree of dependency results when we’re burdened over the criticism of others. We’re compelled to take every matter before the Lord so that our heart is guarded (Phi. 4:6). 2. Criticism drives us to the Scriptures – We are constrained to search the word of God for clarity, wisdom, and understanding (Psm. 119:98-100; Pro. 3:5-6; 2 Tim. 3:16-17). 3. Criticism refines our communication skills – We benefit from having to rearticulate what we believe in clearer terms and a more careful disposition (Eph. 4:29; Col. 4:6). 4. Criticism forces us to examine our hearts – Criticism causes us to look carefully at our attitudes and motives, and we are reminded of our own sinfulness (1 Cor. 4:3-5; Gal. 6:4-5). 5. Criticism produces spiritual endurance – Being criticized may be painful, but God uses it to wean us from our own resources and make us stronger in His grace and strength (Jas. 1:2-4; 2 Cor. 12:7-10). 6. Criticism provides unique opportunities to model godly humility – When others disagree, even sharply, we should be an example of humble submission to the Lord’s sanctifying grace in our lives (Pro. 9:8-9; 12:15). 7. Criticism offers greater opportunity to give God glory – God is exalted and His glory magnified when His servants bear up graciously under harsh treatment (1 Pet. 2:20; 3:15-17).

Jerry Wragg

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Crepes, Chocolate	7	Servings

INGREDIENTS

		For Crepes:
3		Eggs
1/4	c	Sugar
1	c	Flour
1	c	Whole Milk
1	tb	Fine Quality Cocoa Powder
1	tb	Butter — melted
1	tb	Pure Vanilla Extract
		White Chocolate Sauce:
6	oz	White Chocolate Baking Bar
5	tb	Whipping Cream
2	tb	Light Corn Syrup
1 1/2	tb	Raspberry Liqueur
1/2	ts	Pure Vanilla Extract
		For Raspberry Cream:
1	c	Whipping Cream
1	tb	Raspberry Liqueur
1	tb	Sugar
2	pt	Fresh Raspberries
		Fresh Mint Sprigs — for
		Garnish

INSTRUCTIONS

Blend all ingredients for crepes in a blender or food processor until
smooth.
Heat 6-inch non-stick skillet pan over med-high heat; coat with vegetable
spray. Pour 2-3 tablespoons of batter in pan; swirling to form crepe. Cook
1 minute on each side or until golden. Repeat with remaining batter. Crepes
may be stacked and freeze well. Makes 14 crepes. Preparation of sauce:
Gently melt chocolate over low heat; stirring at intervals. Set aside.
Place cream in small saucepan; bring to boil. Add corn syrup, stirring
until blended. Gradually add cream mixture to melted chocolate, stirring
until smooth. Stir in liqueur and vanilla. Keep warm. Yield: 1 cup.
Preparation of raspberry cream:  Whip the cream, raspberry liqueur and
sugar to form soft peaks. Fold in 1/4 of raspberries. To serve: spoon some
chocolate sauce over center of each dessert plate. Spoon a generous 2
tablespoons raspberry cream down center of each crepe. Fold 2 sides over
and place seam side down on chocolate sauce. Sprinkle with raspberries and
garnish with mint. Serve immediately.
Recipe By     :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“The good Lord didn’t create anything without a purpose, but mosquitoes and sand gnats come close.”