God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
The sinfulness of man does not begin from without, but from within. It is not the result of bad training in early years. It is not picked up from bad companions and bad examples, as some weak Christians are too fond of saying. No! it is a family disease, which we all inherit from our first parents, Adam and Eve, and with which we are born. Created “in the image of God,” innocent and righteous at first, our parents fell from original righteousness and became sinful and corrupt. And from that day to this all men and women are born in the image of fallen Adam and Eve, and inherit a heart and nature inclined to evil. “By one man sin entered into the world.”
It is Christ who is to be exalted, not our feelings. We will know Him by obedience, not by emotions. Our love will be shown by obedience, not by how good we feel about God at a given moment. “And love means following the commands of God.” “Do you love Me?” Jesus asked Peter. “Feed My lambs.” He was not asking, “How do you feel about Me?” for love is not a feeling. He was asking for action.
Blackberries; ripe and sweet (for other suggested berries; see below)
INSTRUCTIONS
From: Felicia Pickering <MNHAN063@SIVM.SI.EDU>
Date: Mon, 15 Jul 1996 16:51:05 EDT
Note that this cake is intentionally dry because it's meant to be topped
with ice cream or a big dollop of whipped cream.
Preheat oven to 375 F. Butter the sides and bottom of a 10-inch springform
pan and line the bottom with a circle of parchment paper or wax paper.
Combine the flour, baking soda, and cream of tartar; set aside. With
electric mixer (using paddle attachment if you have one), cream the butter
and sugar until white and fluffy. Add 1 egg and mix at medium speed until
smooth. Stop the mixer and scrape down the sides and bottom of the bowl.
Add one-third of the flour mixture, then the second egg, another third of
the flour, the last egg, and the rest of the flour, stopping to scrape the
bowl after each addition. Continue mixing at medium speed until the batter
is very smooth, about 10 minutes. (It's important to beat enough air into
the batter to make it very light. If you skimp on the mixing time, your
cake will be too dense and won't rise to its potential.) Pour the batter
into the prepared pan. Smooth the surface with a rubber scraper or the back
of a spoon, then scatter the berries on top in a single layer. Bake for 50
minutes to 1 hour. The cake is done when the top is golden brown and firm
to the touch, and the sides have pulled away from the pan. A knife inserted
in the cake should come out clean except for berry juice. Turn the cake out
of the pan immediately and cool on a wire rack. You can sift a little
powdered sugar on top before serving though it doesn't really need it.
Serve topped with softly whipped, unsweetened cream or vanilla ice cream.
VARIATIONS: This cake is just as good with boysenberries, loganberries,
olallie berries, red currants, or a mixture. Choose the variety that is
the plumpest and sweetest on the day you want to bake.
Recipe is from _The American Baker_ by Jim Dodge with Elaine Ratner.
EAT-L Digest 14 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Jesus: to know him is to love him”
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