Name: Chocolate Crescent Twist
Ingredients: 3 tb All-purpose flour; 3 tb Granulated sugar; 1 tb Butter; 1 cn Refrigerated crescent dinner roll; (8-oz); 2/3 c Semisweet chocolate chips plus; 1 tb Semisweet chocolate chips; divided; 1 tb Granulated sugar; 1 ts Ground cinnamon; (up to 3 teaspoons); 1 tb Butter; melted

There is a battle presently raging right now in your heart. “For the flesh sets its desire against the Spirit, and the Spirit against the flesh; for these are in opposition to one another” (Gal. 5:17). It is a battle Scripture says, between the personal Spirit and a personified flesh within you. It is not a head-on collision, but two opposing forces seeking to pull us in two opposite directions, one to righteousness and one to unrighteousness. This is the bottom line as to why some Christians honor God and others do not. It is the difference between living in the Spirit and living in the flesh.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
			6	Servings

INGREDIENTS

3	tb	All-purpose flour
3	tb	Granulated sugar
1	tb	Butter
1	cn	Refrigerated crescent dinner roll; (8-oz)
2/3	c	Semisweet chocolate chips plus
1	tb	Semisweet chocolate chips; divided
1	tb	Granulated sugar
1	ts	Ground cinnamon; (up to 3 teaspoons)
1	tb	Butter; melted

INSTRUCTIONS

FOR STREUSEL
FOR TWIST
Preheat oven to 375 degrees. Grease and flour an 8-by-4-inch or 7-by-3-inch
loaf pan. To prepare streusel: In a small bowl, combine flour and sugar.
With fork, cut in butter until crumbly. Set aside. To prepare twist: Unroll
crescent-roll dough to form a 12-by-8-inch rectangle; firmly press
perforations to seal. Sprinkle with 2/3 cup chocolate chips, sugar,
cinnamon and half of the sterusel mixture. Roll up dough, starting at the
long side. Pinch edge to seal. Join ends to form a ring; pinch to seal.
Gently twist ring to form a figure 8. Place in a greasd and floured pan.
Brush with melted butter; sprinkle with remaining streusel. Sprinkle with
remaining 1 tablespoon chocolate chips; Press lightly into dough. Bake for
30-40 minutes or until deep golden brown. Let cool on wire rack for 20
minutes. Remove from pan. Serve warm. Yield: 6 servings
Per serving: 178 Calories; 10g Fat (47% calories from fat); 1g Protein; 24g
Carbohydrate; 10mg Cholesterol; 41mg Sodium
NOTES : This recipe was printed along with the Chocolate Swirl Babka, as a
simplified version! Steve Grieger was quoted as saying, "They rave abou
babka, once I learned what babka was I simplified it to suit my tastes."
Recipe by: Steve Grieger - Pillsbury Bake-Off finalist
Posted to MC-Recipe Digest by Lisa Minor <lisa@cybermill.com> on May 16,
1998

A Message from our Provider:

“You can spurn God’s love for only so long”