God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
Here is the Son of God, who in less than three years achieved far more than kings and generals had ever achieved in a thousand years, taking time out. Why? Well, He knew His needs and limitations – even He couldn’t work twenty-four hours a day seven days a week – and neither can we. But also He could have the confidence to do this because of His quiet, serene knowledge that His time was in His Father’s hands, that He wasn’t going to change the world by one endless round of activity, but by doing things in God’s time in God’s way.
The way in which God leads us is the way of following Christ in bearing the cross. Any “guidance” which contradicts this principle will lack the familiar autograph of Christ. Any “voice” which beckons us to forsake this pathway we will silence. For we will have come to recognize the accents of our Master. There is no voice like the voice of the One who has been crucified.
Cream together butter and almond butter. Add vanilla, brown sugar and
gran.sugar. Cream until mixture is light and fluffy. Add eggs one at a
time, beating well after each addition. Mix together flour, baking soda and
a pinch of salt. Add to butter mixture, beating until well combined. Drop
tsps of dough 3 inches apart on greased baking sheets. Flatten cookies with
thumb or wet bottom of juice glass until they are 1/4 inch thick. Bake in
350 oven 12 to 14 minutes or until pale golden. Cool on racks. Spread the
bottoms of 1/2 the cookies with preserves. Top each bottom with another
cookie top side up. Dust with confectioners sugar. Source: Gourmet, Jan.93
These are really easy to make, look very professional, and freeze well. If
you freeze them, dust with xxx sugar when thawed. Janet in Dallas
=============== Reply 11 of Note 1 ================= Board: FOOD BB
Topic: DESSERTS & SWEETS Subject: POST YOUR FAVORITE To: ECGJ65B JO
MERRILL Date: 12/09 From: VGHC42A WALDINE VAN GEFFEN Time: 3:21 PM Jo: Love
your art. Wish I could do it. This is one of our favorite, really simple
desserts. It goes back to when our children were little.
Recipe By :
From: Ladies Home Journal- August 1991
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“It’s not how you start, it’s how you finish that counts”
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