Name: Chocolate Pecan Pudding W/bourbon Sauce
Ingredients: 4 oz Semisweet chocolate; chopped; 1 1/2 c Pecan pieces; 1/3 c Sugar; 1/4 c Dry bread crumbs; 1/4 ts Cinnamon; 1 Stick butter; softened; 1 tb Bourbon; 5 Eggs; separated; 1 pn Salt; 1 1/2 c Milk; 1/3 c Sugar; 4 Egg yolks; 2 tb Bourbon; 1 ts Vanilla extract

1. Regeneration is the divine work of God the Holy Spirit upon the minds and souls of fallen people, by which the Spirit quickens those who are spiritually dead and makes them spiritually alive. This supernatural work rescues that person from his bondage to sin and his moral inability to incline himself towards the things of God. Regeneration, by being a supernatural work, is obviously a work that cannot be accomplished by natural man on his own. If it were a natural work, it would not require the intervention of God the Holy Spirit. 2. Regeneration is a monergistic work. “Monergistic” means that it is the work of one person who exercises his power. In the case of regeneration, it is God alone who is able, and it is God alone who performs the work of regenerating the human soul. The work of regeneration is not a joint venture between the fallen person and the divine Spirit; it is solely the work of God. 3. The monergistic work of regeneration by the Holy Spirit is an immediate work. It is immediate with respect to time, and it is immediate with respect to the principle of operating without intervening means. The Holy Spirit does not use something apart from His own power to bring a person from spiritual death to spiritual life, and when that work is accomplished, it is accomplished instantaneously. No one is partly regenerate, or almost regenerate. Here we have a classic either/or situation. A person is either born again, or he is not born again. There is no nine-month gestation period with respect to this birth. When the Spirit changes the disposition of the human soul, He does it instantly. A person may not be aware of this internal work accomplished by God for some time after it has actually occurred. But though our awareness of it may be gradual, the action of it is instantaneous. 4. The work of regeneration is effectual. That is, when the Holy Spirit regenerates a human soul, the purpose of that regeneration is to bring that person to saving faith in Jesus Christ. That purpose is effected and accomplished as God purposes in the intervention. Regeneration is more than giving a person the possibility of having faith, it gives him the certainty of possessing that saving faith. 5. Regeneration is a gift that God disposes sovereignly to all of those whom He determines to bring into His family.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Dessert	4	Servings

INGREDIENTS

4	oz	Semisweet chocolate; chopped
1 1/2	c	Pecan pieces
1/3	c	Sugar
1/4	c	Dry bread crumbs
1/4	ts	Cinnamon
1		Stick butter; softened
1	tb	Bourbon
5		Eggs; separated
1	pn	Salt
1 1/2	c	Milk
1/3	c	Sugar
4		Egg yolks
2	tb	Bourbon
1	ts	Vanilla extract

INSTRUCTIONS

BOURBON SAUCE
From: arielle@taronga.com (Stephanie da Silva)
Date: Tue, 17 Aug 1993 01:45:17 GMT
Preheat the oven to 350F.  Place the chocolate in a small heatproof bowl.
Add 3 tablespoons of hot water and set the bowl over a pan of hot but not
simmering water.  Stir with a whisk until the chocolate is melted and
smooth. Remove the bowl from the water and let the chocolate cool to room
temperature.
Coarsely chop the pecan pieces in a food processor.  Remove 1/2 cup of the
pecans and set aside.  Add 1 tablespoon of the sugar to the remaining nuts
and grind to a fine powder. Combine the finely ground pecans, bread crumbs
and cinnamon in a bowl; mix well and set the mixture aside.
In a large mixer bowl, beat the butter with half the remaining sugar until
soft and light. Beat in the cooled chocolate and then the bourbon. Add the
egg yolks, one at a time, beating until smooth. Stir in pecan bread crumb
mixture.
In a large bowl, beat the egg whites with the salt until they form very
soft peaks. Gradually beat in the remaining sugar in a slow stream and
continue beating until the egg whites hold soft peaks. Stir 1/4 of the
beaten egg whites into the chocolate batter, then gently fold in remaining
egg whites.
Pour the batter into a buttered 1 1/2 quart baking dish or 8 inch square
baking pan.  Smooth the top.  Scatter the reserved chopped pecans evenly
over the surface of the batter. Place the baking dish in a larger pan and
pour hot tap water into the larger pan to reach halfway up the sides of the
baking dish. Bake the pudding in the middle of the oven for 30 to 35
minutes, until the pudding puffs and feels slightly firm when pressed with
the palm of the hand; do not overbake.
To serve, spoon the warm chocolate pecan pudding onto dessert plates. Ladle
2 or 3 tablespoons of Bourbon Sauce over. Pass remaaining sauce separately.
Bourbon Sauce: In a medium nonreactive saucepan, combine the milk and
sugar. Bring to a boil over moderate heat.
Beat the egg yolks in a small bowl until liquified.  When the milk boils,
gradually whisk 1/3 of it into the yolks.  Return the remaining milk to a
boil over low heat and whisk in the yolk mixture. Cook, whisking
constantly, until the sauce thickens, 1 to 1 1/2 minutes; do not let boil.
Immediately remove from the heat.
Whisk the sauce constantly for 1 minute to cool.  Strain through a fine
sieve into a bowl and whisk for 30 seconds.  Stir in the bourbon and the
vanilla.  Serve warm.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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