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God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

The reason for praying is so that God will be thanked when the blessings come. And God loves to be thanked. He loves to be acknowledged and praised as the giver of all good gifts. His great goal in history from beginning to end is to be glorified as the source of all blessing. Therefore, when we urge many people to pray for something that we need, we create a situation in which the provision of that need will produce many thanksgivings to God. And in that way we tap into a tremendous incentive that God has, namely, to glorify Himself by winning the gratitude of many people. God loves to be thanked by many people. Therefore, there is a power in church-wide prayer, because the more people there are praying for the spiritual life of our church, the more thanksgiving will ascend to God when He gives it.
John Piper

The author of Hebrews readily admits that discipline is painful (Heb. 10:11). But He also assures us it is profitable. It produces “a harvest of righteousness and peace.” The purpose of God’s discipline is not to punish us but to transform us. He has already meted out punishment for our sins on Jesus at Calvary: “The punishment that brought us peace was upon Him” (Isaiah 53:5). But we must be transformed more and more into the likeness of Christ. That is the purpose of discipline.
Jerry Bridges

Amandes ‘a la Siamoise

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CATEGORY CUISINE TAG YIELD
Kuchen, Gebaeck, Pralinen 999 Servings

INGREDIENTS

500 g Zucker
1/8 l Wasser
125 g Puderzucker
500 g Mandeln, abgezogen, halbiert und leicht
Geroestet

INSTRUCTIONS

Dieses Rezept fuer glasierte Mandeln entstammt einem Buch, das 1698 von
Massialot, dem Kuechenchef Ludwigs XIV, verfasst wurde.
Den Zucker bei mittlerer Hitze im Wasser aufloesen und den Sirup bis ca.
125Grad erhitzen. Den Topf von der Kochstelle nehmen und die geroesteten
Mandeln hineingeben. Die Mischung auf einen mit Butter oder Oel
bestrichenen, auf einem Rost ausgebreiteten Bogen Pergamentpapier geben und
hart werden lassen Oder aber die Mandelhaelften einzeln mit einem Loeffel
aus dem Sirup heben, in Puderzucker waelzen und auf Pergamentpapier
trocknen lassen. Erfasser: Marco Datum: 13.01.1993 Stichworte:
Suessigkeiten, Kuchen, Gebaeck
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Exercise daily — walk with the Lord.”

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