I learned early on that to be “set apart” is not a punishment; it is not an attempt on God’s part to deprive us or to condemn us to a cheerless, joyless lifestyle. It is a priceless privilege – it is a call to belong, to be cherished, to enter into an intimate love relationship with God Himself, much as a groom declares his intent to set his bride apart from all other women to be his beloved wife; to fit into the grand, eternal plan of our redeeming God for this universe; to experience the exquisite joys and purposes for which we were created; to be freed from all that destroys our true happiness.

Nancy Leigh DeMoss

CATEGORY	CUISINE	TAG	YIELD
Dairy	Jewish	Jewish, Breakfast, Sauces	1	Servings

INGREDIENTS

2	tb	Unsalted butter
1/2	c	Sugar
2	tb	Grenadine syrup
2	c	Tart cooking apples; sliced
2	tb	Sour cream
2	tb	Heavy cream
3/4	ts	Cornstarch
1	tb	Calvados or apple brandy; (optional)

INSTRUCTIONS

1. Melt the butter in a medium skillet over moderate heat.
2. Add the sugar, syrup, and apple slices. Stir to coat the slices.
3. Cover and cook, stirring once, until the apples are translucent, about 5
minutes.
4. Stir together the sour cream, heavy cream, and cornstarch.
5. Stir the mixture into the apples. Bring to the boil, cook for 1 minute,
and remove from the heat.
6. Stir in the Calvados.
Makes 1-1/4 cups.
From The Brooklyn Cookbook by Stallworth and Kennedy
>From the recipe files of Carole Walberg
Posted to recipelu-digest Volume 01 Number 674 by RecipeLu
<[email protected]> on Feb 01, 1998

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