God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
Will hell be everlasting? All the way back in the Old Testament, Daniel 12:2, “Many of those who sleep in the dust of the ground will awake, these to everlasting life, but the others to disgrace and everlasting contempt.” Matthew 25:46 “These will go away into eternal punishment, but the righteous into eternal life.” In this verses, the word translated “eternal” is the same one used for both heaven and hell. Heaven and hell parallel each other for eternity. They both stand or fall together. Jesus in Matthew 18:8 calls hell and “eternal fire.” Three times, Mark says of those in in hell, “Their worm will not die” (Mk. 9:44, 46, 48; cf. Isa. 66:24). When Jude speaks of false teachers in hell he says “for whom the black darkness has been reserved forever” (Jude 13). 2 Thessalonians 1:9, “These will pay the penalty of eternal destruction, away from the presence of the Lord and from the glory of His power.”
Here’s what we should learn: If we want our children to hear the gospel from us, they must see the gospel's impact upon us. How we live before them powerfully preaches the gospel and its implications for our lives.
From: Sam.Waring%p12.f91.n382.z1@fidonet.org (Sam Waring)
Date: Sun, 20 Mar 1994 22:20:00 -0500
Simply Scones, Leslie Weiner and Barbara Albright
Preheat oven to 375 degrees F. In a large bowl, stir together the flour,
brown sugar, baking powder, and salt. Cut the butter into 1/2-inch cubes
and distribute them over the flour mixture. With a pastry blender or two
knives used scissors fashion, cut in the butter until the mixture resembles
coarse crumbs. In a small bowl, stir together the peanut butter, milk,
eggs, and vanilla. Add the peanut butter mixture to the flour mixture and
knead until combined. Knead in the peanuts. Pat the dough out into a
1/2-inch thickness on a cutting board. Useing a floured 2-1/2-inch to
3-inch diameter crinkled round biscuit cutter, cut out rounds from the
dough. Gather the scraps together and repeat until all the dough is used
and there are 16 rounds. Place 8 of the rounds on an ungreased baking
sheet. Top each round with a piece of the chocolate and one of the
remaining circles of dough. Press the edges gently to seal. Bake for 17 to
19 minutes, or until lightly browned. Remove the baking sheet to a wire
rack and cool for 5 minutes. Using a spatula, transfer the scones to the
wire rack to cool. Serve warm or cool completely and store in an airtight
container. Yield: 8 scones.
VARIATION: Make the dough as above, omitting bittersweet chocolate,
substituting 1/2 cup unsalted whole peanuts for the chopped peanuts and
kneading in 3/4 cup of semisweet chocolate chips at the same time. Pat the
dough into a 9-inch diameter circle on a baking sheet. With a serrated
knife, cut into 8 wedges. Bake for 20 to 22 minutes, or until a cake tester
or toothpick inserted into the center of a scone comes out clean. Cool as
above and recut into wedges, if necessary.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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