Name: Chocolate-Filled Mandelbrot
Ingredients: 1/3 c Safflower or vegetable oil; 1 c Sugar; + 1 tbsp additional; 3 Eggs; 1 ts Lemon juice; Grated peel of 1 lemon; 1/4 ts Almond extract; 2 3/4 c Flour; 4 ts Baking powder; 1/4 ts Salt; 1 c Coarsely chopped almonds; 2 tb Powdered cocoa; 1/4 ts Cinnamon

Evidence, evidence, evidence, will be the one thing wanted when the great white throne is set, when the books are opened, when the graves give up their tenants, when the dead are arraigned before the bar of God. Without some evidence that our faith in Christ was real and genuine, we shall only rise again to be condemned. I can find no evidence that will be admitted in that day, except sanctification. The question will not be how we talked and what we professed, but how we lived and what we did. Let no man deceive himself on this point. If anything is certain about the future, it is certain that there will be a judgment; and if anything is certain about judgment, it is certain that men’s “works” and “doings” will be considered and examined in it (Jn. 5:29; 2 Cor. 5:10; Rev. 20:13). He that supposes works are of no importance, because they cannot justify us, is a very ignorant Christian. Unless he opens his eyes, he will find to his cost that if he comes to the bar of God without some evidence of grace, he had better never have been born.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs	Jewish	Desserts-, Mandelbread	48	Servings

INGREDIENTS

1/3	c	Safflower or vegetable oil
1	c	Sugar; + 1 tbsp additional
3		Eggs
1	ts	Lemon juice
		Grated peel of 1 lemon
1/4	ts	Almond extract
2 3/4	c	Flour
4	ts	Baking powder
1/4	ts	Salt
1	c	Coarsely chopped almonds
2	tb	Powdered cocoa
1/4	ts	Cinnamon

INSTRUCTIONS

Preheat oven to 350 degrees F.
In the bowl of an electric mixer, blend the oil with 1 cup sugar. Add the
eggs, lemon juice, lemon peel and almond extract and mix well. Combine the
flour, baking powder, salt and almonds and blend thoroughly.
Remove 1/4 of the dough to another bowl and blend in the cocoa, the
remaining 1 tbsp sugar and the cinnamon.
With oiled hands, divide the chocolate dough into 3 parts and roll each
into a loaf about 1-1/2 inches wide and 1/2-inch thick.
Divide the remaining dough into 3 parts. With your hands, flatten each into
a rectangle as long as the chocolate loaves and wide enough to wrap around
them- about 4 inches. Wrap each chocolate loaf in a sheet of plain dough
and place it seam-side down on a greased baking sheet.
Bake for 30 to 40 minutes, or until lightly browned. Remove the loaves from
the oven and use spatulas to transfer them to a cutting board. While still
warm, cut them into 1/2-inch thick slices. Place the slices cut-side down
on the same baking sheet, turn off the heat, return the slices to the oven,
and bake for 10 minutes a side or until crisp and lightly browned.
Transfer to racks to cool.
Recipe by: The Gourmet Jewish Cook by Judy Zeidler   p.38
Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on May 8,
1998

A Message from our Provider:

“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”