Name: Cocoa-Nut Bread
Ingredients: 2 1/4 c Unbleached All Purpose Flour; 1 1/2 c Sugar; 1/3 c Cocoa; 3 1/2 ts Baking Powder; 1 ts Salt; 1 lg Egg; 1 1/4 c Milk; 1/2 c Vegetable Oil; 1 c Nuts; Finely Chopped

Meditation is the missing link between Bible intake and prayer. The two are often disjointed when they should be united. We read the Bible, close it, and then try to shift gears into prayer. But many times it seems as if the gears between the two won’t mesh. In fact, after some forward progress in our time in the Word, shifting to prayer sometimes is like suddenly moving back into neutral or even reverse. Instead there should be a smooth, almost unnoticeable transition between Scripture input and prayer output so that we move even closer to God in those moments. This happens when there is the link of meditation in between.

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Vegetables, Grains		Breads, Chocolate, Breakfast	10	Servings

INGREDIENTS

2 1/4	c	Unbleached All Purpose Flour
1 1/2	c	Sugar
1/3	c	Cocoa
3 1/2	ts	Baking Powder
1	ts	Salt
1	lg	Egg
1 1/4	c	Milk
1/2	c	Vegetable Oil
1	c	Nuts; Finely Chopped

INSTRUCTIONS

Preheat the oven to 350 degrees F.  Grease and flour a 9 X 5 X 3-inch loaf
pan.  In a large bowl, combine all of the ingredients except the nuts. Beat
with a spoon for 30 seconds, then stir in the nuts. Pour the batter into
the prepared pan.  Bake for 65 to 70 minutes or until a wooden pick,
inserted in the center, comes out clean. Cool, on a wire rack in the pan,
for 10 minutes then remove the loaf from the pan. Wrap tightly in Aluminum
foil and cool completely before cutting.

A Message from our Provider:

“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”