We Love God!

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

The weaknesses we see in the people of the Bible are the very weaknesses we ought to recognize in ourselves. Like Eve, who ate the forbidden fruit, we are vulnerable to temptation when we act on our own. Like Abraham, who lied about his wife to save his neck, we are vulnerable to temptation when we are scared. Like David, who slept with Bathsheba while his men were off to war, we are vulnerable to temptation when we are idle. Like Elijah, who wanted God to end his life, we are vulnerable to temptation when we are exhausted. Like Peter, who denied his Lord even after he promised to die for him, we are vulnerable to temptation when we are overconfident. In other words, we are vulnerable to temptation practically all the time.

Philip Graham Ryken

If the Spirit of God is at work in your life, nothing will stop you from making this commitment. You have nothing to fear in telling someone that. You have nothing to fear in saying to someone, “I want you to think about this, I want you to consider the cost carefully.” You have nothing to fear. What you're doing is stopping people from superficial, non-saving delusion. You're backing them off and saying, let's find out whether this is really the work of the Spirit of God and what is happening in your life is not a momentary, emotional thing, but what is happening in your life is the true, regenerating work of the Holy Spirit producing an unrelenting repentance and an undying faith that will go through every barrier. You do all the important things in life by calculating carefully. This is the most important thing you'll ever do.

John MacArthur

We Love God!

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

Anise Cookie Baskets With Riesling Ice Cream And Fresh Fr

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Grains, Fruits		February 19	1	Servings

INGREDIENTS

1 1/2	c	Cream
1/2	c	Half and half
2/3	c	Sugar
4		Egg yolks
1	c	Late harvest Riesling wine
1/4	c	Sugar
3	T	Unsalted butter, room
		temperature
2	T	Powdered sugar
1	t	Finely chopped aniseed
1/2	t	Vanilla extract
1/4	t	Grated orange peel
3	T	Egg whites
1/4	c	All purpose flour
1		Basket strawberries
		stemmed quartered
		1-pint
1	c	Small pineapple wedges
1		Kiwi fruit, peeled cut into
		wedges
		Fresh mint leaves

INSTRUCTIONS

For ice cream:  Bring 1/2 cup cream and 1/2 cup half and half to simmer
in heavy  medium saucepan. Whisk sugar and yolks in medium bowl to
blend. Whisk  in hot cream mixture. Return mixture to saucepan; stir
over  medium-low heat until custard thickens and leaves path on back of
spoon when finger is drawn across, about 4 minutes, do not boil.
Strain into bowl. Mix in wine and 1 cup cream. Chill custard until
cold.  Process custard in ice cream maker according to manufacturer's
instructions. Transfer to covered container (ice cream will be soft)
and freeze. (Can be prepared 1 week ahead.)  For cookies:  Preheat oven
to 325F. Lightly butter and flour heavy large nonstick  baking sheet.
Whisk first 6 ingredients in medium bowl. Whisk in egg  whites and
flour.  Drop slightly rounded tablespoon of batter onto center of half
of  prepared baking sheet. Drop another slightly rounded tablespoon of
batter onto center of second half of prepared baking sheet. Using  back
of spoon, spread each mound of batter to 6-inch round. Bake  cookies
until brown on edges (centers will be slightly pale), about 8  minutes.
Working quickly and using metal spatula, lift 1 cookie off sheet.
Immediately turn cookie over onto inverted custard cup. Gently flatten
cookie on cup bottom; crimp sides of cookie. Repeat with second
cookie. Remove cookies from cups. Rinse baking sheet under cold  water;
wipe sheet dry. Repeat process with remaining batter, first  rinsing
and drying, then buttering and flouring baking sheet between  batches.
(Cookies can be prepared 3 days ahead. Store in airtight  container at
room temperature.)  Place cookie baskets on plates. Fill each with 3
small scoops of ice  cream.  Top with fruit and mint leaves.  Serves 4.
Bon Appetit February 1994  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2301 Calories From Fat: 1059 Total Fat: 120g Cholesterol: 1075mg Sodium: 190.2mg Potassium: 942.2mg Carbohydrates: 293.4g Fiber: 5.8g Sugar: 253.7g Protein: 25.2g