Name: Broiler Fudge Frosting
Ingredients: 1/2 c Walnuts; coarsely chopped; 2 tb Butter or margarine; softened; 1/2 c Brown sugar; firmly packed; 2 tb Cocoa; 2 tb Cream

For example, there will be people who will find it easy to identify a weakness or something in which they disagree (doctrine, preference, conviction, philosophy, etc.) and relentlessly harass [their pastors] with books and sermon tapes, website links and personal propaganda (that exceeds the Taliban) in an effort to voice their displeasure and bring them over to their side on the matter. Some will have no comprehension that pastors are only human beings. Their comments will always be critical. Their baggage will be dumped with no desire for personal change. Their comparisons will be made to the top pastors in the world. They will take their pastors for granted. Their perceived role in the church is to be a constant fault-finder. And their expectations will be unreasonable.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	Chicago		1	Servings

INGREDIENTS

1/2	c	Walnuts; coarsely chopped
2	tb	Butter or margarine; softened
1/2	c	Brown sugar; firmly packed
2	tb	Cocoa
2	tb	Cream

INSTRUCTIONS

Creme butter, brown sugar and cocoa until fluffy add creme. Stir in chopped
nuts. Spread lightly over a cake after it has cooled in pan 10 to
15    minutes.
Place cake in broiler with top of frosting about 4-inches away from heat
source. Broil about 1 minute or until frosting bubbles. Watch closely to
avoid scorching.
Enough to frost top of 8-inch square cake.
Recipe by: CHICAGO CULINARY INSTITUTE 1950
Posted to recipelu-digest Volume 01 Number 551 by [email protected] on
Jan 18, 1998

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