Not everyone thinks it helpful to focus on the future. They’ve bought into the old adage that people who do are “so heavenly minded they’re of no earthly good.” On the contrary, I’m persuaded that we will never be of much use in this life until we’ve developed a healthy obsession with the next. Our only hope for satisfaction of soul and joy of heart in this life comes from looking intently at what we can’t see (see 2 Cor. 4:16-18; Col. 3:1-4). Therefore, we must take steps to cultivate and intensify in our souls an ache for the beauty of the age to come.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Fruits, Grains, Dairy		Breads/bm, Diabetic, Fruits, Holidays, Nuts/grains	15	Servings

INGREDIENTS

1/2	c	Flour
1/2	c	Raisins, dark or golden
1/2	c	Margarine
1/4	c	Dried Apricots, chopped
2	tb	Sugar
1/4	c	Unsweetened Apple Juice
1/4	ts	Salt, =OR=-
1/4	c	Rum
1	ts	Lemon Rind, grated
1	pk	(or 1 tb) Active Dry Yeast
1	c	Flour (up To 1-1/2)
1/3	c	Milk, heated to lukewarm
1/2	c	Sliced Blanched Almonds, (105 to 110 degrees)

INSTRUCTIONS

Directions:
Combine the raisins, apricots and apple juice (or rum) in a bowl. Let soak
overnight or for at least 4 hours. Combine the yeast, milk and the 1/2 cup
of flour in a bowl. Mix until smooth and the mixture looks like think
mashed potatoes. Cover the bowl with a damp cloth and let rise in a warm
place for 10 minutes, or until doubled in bulk.
Meanwhile, cream the margarine, sugar, salt, almond extract and lemon rind.
Beat in the yeast mixture and 1-1/4 cups of the flour. Turn the dough out
onto a lightly-floured surface and knead in about 1/4 cup more flour, or
until the dough is soft. Knead for 3 minutes. Put in a greased bowl, cover
with a damp towel and let rise in a warm place until doubled, about 1-1/2
to 2 hours.
Once the dough has doubled, knead in the raisin mixture and almonds. Knead
until well mixed. Roll the dough into a rectangular 12- by 6-inch shape.
Roll up jelly roll fashion. Place on a lightly-oiled baking sheet and let
rise about 30 minutes. Bake in a 375-degree oven for 25 to 30 minutes, or
until golden brown.
Cool partially on a wire rack. Glaze the cool but not cold stollen with the
apricot preserves. Serves 15 One Serving = Calories: 162 Carbohydrates: 23
Protein: 2 Fat: 7 Sodium: 116 Potassium: 121 Cholesterol: 0 Exchange Value:
1 Bread Exchange + 1/2 Fruit Exchange + 1 Fat Exchange
Posted to MC-Recipe Digest V1 #331
From: kmeade@IDS2.IDSONLINE.COM (The Meades)
Date: Fri, 6 Dec 1996 08:30:18 -0500

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