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

Stick with your work. Do not flinch because the lion roars; do not stop to stone the devil’s dogs; do not fool away your time chasing the devil’s rabbits. Do your work. Let liars lie, let sectarians quarrel, let critics malign, let enemies accuse, let the devil do his worst; but see to it nothing hinders you from fulfilling with joy the work God has given you. He has not commanded you to be admired or esteemed. He has never bidden you defend your character. He has not set you at work to contradict falsehood (about yourself) which Satan’s or God’s servants may start to peddle, or to track down every rumor that threatens your reputation. If you do these things, you will do nothing else; you will be at work for yourself and not for the Lord. Keep at your work. Let your aim be as steady as a star. You may be assaulted, wronged, insulted, slandered, wounded and rejected, misunderstood, or assigned impure motives; you may be abused by foes, forsaken by friends, and despised and rejected of men. But see to it with steadfast determination, with unfaltering zeal, that you pursue the great purpose of your life and object of your being until at last you can say, “I have finished the work which Thou gavest me to do.”

Unknown Author

Sin, a little thing? Isn’t it poison? Who knows its deadliness? Sin, a little thing? Don’t little foxes spoil the grapes? Doesn’t the tiny coral insect build a rock which wrecks a navy? Don’t little strokes fell lofty oaks? Won’t continual droppings wear away stones? Sin, a little thing? It girded the Redeemer’s head with thorns, and pierced His heart! It made Him suffer anguish, bitterness, and woe. If you could but weigh the least sin in the scales of eternity, you would fly from it as from a serpent, and abhor the least appearance of evil. Look upon all sin as that which crucified the Savior and you will see it to be “utterly sinful.”

C.H. Spurgeon

We Love God!

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

Chocolate And Peanut Butter Crescents

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Eggs		Cooky/bars, Desserts, Diabetic	24	Servings

INGREDIENTS

2	c	Sifted all purpose flour
1/3	c	Unsweetened cocoa
1/4	t	Salt
1/4	lb	1 stick butter
1	t	Vanilla extract
3/4	c	Granulated sugar
1		Egg

INSTRUCTIONS

Sift together the flour, cocoa, and salt and set aside.  In the large
bowl of an electric mixer cream the butter.  Beat in the vanilla and
sugar. Add the egg and beat until thoroughly mixed.  On low speed
gradually add the sifted dry ingredients, scraping the bowl with a
rubber spatula and beating until the mixture holds together. Transfer
the dough to a small bowl for ease in handling and set aside at room
temperature. Prepare the filling.  3/4 cup smooth (not chunky) peanut
butter 1/2 cup strained or sifted  confectioners sugar.  In a small
bowl thoroughly mix the peanut butter and the sugar.  Adjust rack to
the center of the oven and preheat to 325 degrees.  To shape the
cookies:  On a large piece of wax paper place the cookie  dough in
mounds, using a slightly rounded tsp. (no more) of the dough  for each
mound-in order not to make them too large it's best to  measure with a
measuring spoon.  Do maybe a quarter of the dough at a  time.  Then do
the same with the filling, using a level 1/2 measuring  teaspoon for
each mound.  Place on other pieces of waxed paper.  Pick up one mound
of the dough, roll it between your hands into a  ball, and flatten it
between your palms until it is very thin.  Then,  with a small metal
spatula or a table knife, lift up and place one  mound of the filling
in the center of the flattened dough.  With your  fingers bring the
dough around the filling and pinch the edges to  seal. Roll the filled
dough between your hands into a cylindrical  shape about 2 inches long
with very slightly tapered ends.  Place the  cookie on an unbuttered
cookie sheet and as you do, turn the ends  down slightly to form a
short fat crescent. Continue shaping the  cookies and placing them 1/2
to 1 inch apart-these do not spread.  Bake for 13 to 15 minutes, or
until the cookies are firm to the touch.  Reverse the cookie sheet
front to back once to insure even bakinZ of  sugar and roll the cookies
in the sugar as they come out of oven.  From: Maida Heatter's Book of
Great Cookies Shared By: Pat Stockett  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 102 Calories From Fat: 38 Total Fat: 4.3g Cholesterol: 17.9mg Sodium: 28.2mg Potassium: 33.7mg Carbohydrates: 14.9g Fiber: <1g Sugar: 6.3g Protein: 1.6g