God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
I do not believe that we can preach the gospel if we do not preach justification by faith, without works. Nor unless we preach the sovereignty of God in the dispensation of grace. Nor unless we exalt the electing, unchangeable, eternal, immutable, conquering love of Jehovah. Nor do I think we can preach the gospel, unless we base it upon the particular redemption which Christ made for His elect and chosen people. Nor can I comprehend a gospel which lets saints fall away after they are called.
The Christian life with the gifts and opportunities God gives us is a stewardship – a trust from God with precious responsibilities that call for faithfulness. But it is important to realize that faithfulness in the smaller responsibilities forms the basis for being entrusted with greater responsibilities. The Lord pointed to this basic principle in Luke 16:10, “The one who is faithful in a very little is also faithful in much; and the one who is dishonest in a very little is also dishonest in much.” How one handles the smaller responsibilities of life demonstrates character and the capacity for faithfulness in greater responsibilities. They serve as stepping stones for the privilege of serving in areas of greater responsibility.
CARAMEL NUT ICE CREAM
VANILLA WHITE CHOCOLATE CHUN
DOUBLE CHOCOLATE COOKIE ICE
CARAMEL RUM SAUCE
CHOCOLATE SAUCE
STRAWBERRY SAUCE
ASSEMBLY
Make the caramel nut ice cream:
1. In a medium bowl, whisk the egg yolks, 1 tablespoon of the sugar and the
salt until blended.
2. In a medium saucepan, bring the half-and-half and cream to a gentle
boil. Remove the pan from the heat.
3. In a heavy, large saucepan, using a wooden spoon, stir together the
remaining sugar and lemon juice. Over medium heat, cook the sugar mixture
for 3 to 5 minutes, stirring frequently, until it liquefies and then turns
to an amber-colored caramel. Remove the pan from the heat and stir in the
half-and-half mixture. Return the pan to the heat and cook, stirring
constantly, to help dissolve any caramel that may have hardened. Bring the
caramel mixture to a gentle boil and remove the pan from the heat.
4. Gradually whisk about 1 cup of the hot caramel mixture into the beaten
egg yolks until blended. Return this mixture to the saucepan. Continue
cooking over medium low heat, stirring constantly with a wooden spoon for 2
to 4 minutes, or until the custard has thickened slightly. It is done when
you can run your finger down the back of the custard-coated spoon and a
path remains. Do not let the custard boil.
5. Remove the pan from the heat and immediately strain the custard through
a sieve into a stainless steel bowl. Place the bowl over a larger bowl of
ice water and stir the custard for 5 to 10 minutes, or until cool. Stir in
the vanilla. Remove the bowl of custard from the bowl of ice water. Cover
the surface of the custard with plastic wrap and refrigerate for at least 6
hours, or overnight, until very cold.
continued in part 2
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”
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