Name: Apricot Coffee Cake
Ingredients: 1 1/2 c Flour; 1/4 ts Salt; 2 ts Baking powder; 12 ts Equiv.sweetner; 1 Egg; 1/4 c Nonfat dry milk; 2/3 c Water; 1 ts Vanilla; 2 c Canned apricots,drain+chop; Ground cinnamon

The source of my authority in this pulpit is not...my wisdom; nor is it a private revelation granted to me beyond the revelation of Scripture. My words have authority only insofar as they are the repetition, unfolding and proper application of the words of Scripture. I have authority only when I stand under authority. And our corporate symbol of that truth is the sound of your Bibles opening to the text. My deep conviction about preaching is that a pastor must show the people that what he is saying was already said or implied in the Bible. If it cannot be shown it has no special authority.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Diabetic, Cakes, Desserts	1	Servings

INGREDIENTS

1 1/2	c	Flour
1/4	ts	Salt
2	ts	Baking powder
12	ts	Equiv.sweetner
1		Egg
1/4	c	Nonfat dry milk
2/3	c	Water
1	ts	Vanilla
2	c	Canned apricots,drain+chop
		Ground cinnamon

INSTRUCTIONS

Preheat oven to 375F. In a small bowl, sift flour, salt and baking
powder.In another bowl, cream sweetner, egg and margarine on low
spped of an electric mixer. Add dry milk, water and vanilla. Beat
until blended. Stir in dry ingriedients. Stir until smooth. Spread
batter in 8" square pan that has been sprayed with a nonstick cooking
spray. Arrange apricots evenly over batter. Sprinkle liberally with
cinnamon. Bake 25 minutes, until toothpick inserted in cneter of cake
comes out clean. Cool in pan. From *Prodigy's Food and Wine Bulletin
Board, from Bridget Benjamin,phfc09a
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

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