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Jonathan Edwards

I believe that those sermons which are fullest of Christ are the most likely to be blessed to the conversion of the hearers. Let your sermons be full of Christ, from beginning to end crammed full of the Gospel. As for myself, brethren, I cannot preach anything else but Christ and His Cross, for I know nothing else, and long ago, like the Apostle Paul, I determined not to know anything else save Jesus Christ and Him crucified. People have often asked me, 'What is the secret of your success?' I always answer that I have no other secret but this, that I have preached the Gospel - not about the Gospel, but the Gospel - the full, free glorious Gospel of the living Christ is the incarnation of the Good News. Preach Jesus Christ, brethren, always and everywhere; and every time you preach be sure to have much of Jesus Christ in the sermon. Whenever I get hold of a text, I say to myself, 'There is a road from here to Jesus Christ, and I mean to keep on His track till I get to Him.' 'Well,' said the young man, 'but suppose you are preaching from a text that says nothing about Christ?' 'Then I will go over hedge and ditch but what I will get at Him.' So must we do, brethren; we must have Christ in all our discourses, whatever else is in or not in them. Those who do not like Jesus Christ must have Him preached to them till they do like Him; for they are the ones who need Him most.
C.H. Spurgeon

    • Cinnamon Rolls

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    CATEGORY CUISINE TAG YIELD
    French Muffins, Rolls, Stoneware 12 Servings

    INGREDIENTS

    1 pk (11 oz.) refrigerated french bread dough
    2 tb Fat-free margarine; softened
    1/4 c Packed brown sugar
    1 1/2 tb Cinnamon -glaze—
    1/2 c Powdered sugar
    2 ts Juice of lemon; orange or apple
    2 ts Water

    INSTRUCTIONS

    Preheat oven to 375 degrees F. Unroll French bread dough and brush with
margarine using Skinny Scraper. Combine brown sugar and cinnamon; sprinkle
over dough. Roll dough lengthwise, pinch at seam and cut into 12 slices
with 5-inch Self-Sharpening Utility Knife. Arrange rolls in a single layer
in Deep Dish Baker. Bake 25 minutes or until golden brown. To prepare
glaze, combine powdered sugar, juice and water in small bowl. Stir until
smooth. Spread glaze over warm roll with Icing Spreader. Yield: 12 rolls or
24    sample servings.
By hister@juno.com (Iris E. Dunaway) on May 08, 1997
Recipe by: Pampered Chef Posted to MC-Recipe Digest V1 #680 by
louiseh@juno.com on Jul 20, 1997

    A Message from our Provider:

    “God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”

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