Only the doctrine of unconditional election preserves the integrity of divine grace. According to the notion of conditional election, God graciously makes possible, but not certain, the election of all people by restoring to each that power and freedom of will of which they had been deprived by Adam’s fall into sin. Whether or not God elects any person is therefore dependent on the way in which he or she makes use of this ability. By establishing the condition for election as faith, God is thereby obligated to elect all those who, by means of their now purportedly free wills, believe in the gospel of Christ. But surely, then, election itself can be neither of grace nor according to God’s good pleasure. I suppose one might say that it was gracious of God to restore in all people sufficient ability to believe and that it was gracious of God to impose the condition of faith in Christ (by which one qualifies for election). But it is certainly not possible to say that election is itself gracious. To choose men because they believe is an obligation to which God is bound; it is a debt he must pay. If it would be unjust of God, having made faith the condition of election, not to elect those who believe, then election is a matter of giving man his due. Election would be the divine response to what a person deserves. He deserves being chosen because by a free act of will he has fulfilled the condition (faith) on which election was suspended… How can election be gracious if it is something God must do because justice requires it? Election is gracious precisely because it is the bestowal of life on those who deserve only death.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Grains		Breads	18	Servings

INGREDIENTS

1/2	c	Sugar
1	ts	Salt
1	pk	Active dry yeast
4 1/3	c	Flour,all-purpose
1	c	Milk
		Butter or margarine
2	ts	Vanilla extract
2		Eggs
1/2	c	Brown sugar,packed
1/2	c	Pecans,chopped
1/2	c	Raisins,dark seedless
1	ts	Cinnamon,ground

INSTRUCTIONS

1. In large bowl, combine sugar, salt, yeast and 1 cup flour. In 1-quart
saucepan over low heat, heat milk and 1/2 cup butter or margarine (1 stick)
until very warm (120-130'F). Butter or margarine does not need to melt.
2. With mixer at low speed, gradually beat liquid into dry ingredients just
until blended. Increase speed to medium; beat 2 minutes. Beat in vanilla
extract, 1 egg, and 1 cup flour to make a thick batter; continue beating 2
minutes scraping bowl often. With wooden spoon, stir in 2 cups flour to
make a soft dough.
3. Turn dough onto floured surface and knead until smooth and elastic,
about 10 minutes, working in more flour (about 1/3 cup). Shape into ball;
place in greased large bowl, turning to grease top. Cover; let rise in warm
place (80-85'F) until doubled, about 1 1/2 hours.
4. Punch down dough. Turn dough onto lightly floured surface; cut dough in
half; cover and let rest 15 minutes. Grease 2 large cookie sheets. In small
bowl, mix brown sugar, pecans, raisins, and cinnamon. In small saucepan
over low heat, melt 4 T butter or margarine (1/2 stick).
5. With floured rolling pin, roll half of dough into 17 1/2x12" rectangle.
Brush with half of melted butter; sprinkle with half of brown-sugar
mixture. From 17 1/2" edge, roll dough jelly-roll fashion; pinch seam to
sael. Cut roll into 9 wedges, 2 1/2 inches at wide side, 1 inch at short
side.
6. Turn wedges short side up. Press handle of wooden spoon across each.
Repeat with other half of dough.
7. Place rolls 2 inches apart on cookie sheets. Cover; let rise in warm
place until doubled, about 1 hour.
8. Preheat oven to 350'F. In cup, beat remaining egg; with pastry brush,
brush rolls. Bake rolls 20 minutes or until golden. Remove rolls from
cookie sheets; cool on wire racks.
Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip

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