Name: Christmas Petit Fours
Ingredients: 1 pk Yellow cake mix; 1 cn Vanilla frosting; Decorator frosting; Colored sugar; Food coloring

I reviewed some of the church growth material coming from our denominational headquarters. One publication said that, in order to get our churches growing again, we should “open the front doors and close the back doors”… What we actually need to do is to close the front door and open the back door! If we really want to see our churches grow, we need to make it harder to join and we need to be better about excluding people. We need to be able to show that there is a distinction between the church and the world – that it means something to be a Christian. If someone who claims to be a Christian refuses to live as a Christian should live, we need to follow what Paul said and, for the glory of God and for that person’s own good, we need to exclude him or her form membership in the church.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
		Cakes, Christmas	1	Servings

INGREDIENTS

1	pk	Yellow cake mix
1	cn	Vanilla frosting
		Decorator frosting
		Colored sugar
		Food coloring

INSTRUCTIONS

Line 15 1/2 x 10 1/2 x 1-inch jelly roll pan (cookie tin) with waxed paper.
Prepare cake as directed on package. Bake for 25 to 30 minutes. At once,
turn cake out onto towel and peel off paper*. When cool, cut cake into
small, simple shapes with open-ended Christmas cookie cutter. Place cakes
on cooling rack with waxed paper underneath. *Tip: Put cake in freezer.
When frozen, cake is easier to cut into shapes. No crumbling or jagged
edges. For glaze, heat frosting slightly until thin enough to be poured.
Add food coloring to a portion of frosting, if desired. Pour icing over
cakes; decorate with frosting, colored sugar or sprinkles.
Posted to recipelu-digest Volume 01 Number 333 by "Diane Geary"
<diane@keyway.net> on Dec 1, 1997

A Message from our Provider:

“Better to face the truth now, than after death”