We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

The right way to receive correction based upon Scripture is to be humble. The humble person welcomes every chance the Holy Spirit might be using to burn off the rough edges and forever make him more like his blessed Savior. The humble person doesn’t respond harshly, regardless of the criticism or the messenger, but is concerned with the content and takes everything with a grain of salt, considering it, praying about it and diligently seeks to determine where the correction, to whatever degree, is appropriate. God is given time to work in his heart. Energy and contemplation is placed on, “What is the Lord saying to me” and “how can I learn from these comments” as compared to, “How am I going to defend myself against this attack.” It is about not flying off the handle when corrected, but exercising self-control. Don’t we know that “God is opposed to the proud, but gives grace to the humble” (Jas. 4:6; 1 Pet. 5:5). You see, when we run away from even the slightest hint of criticism, we forfeit the very means by which the Lord wants to use to make us more godly.

Randy Smith

We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Cranberry-pecan Rugelach

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Dairy	Vegetarian	Vegtime4	32	Servings

INGREDIENTS

8	oz	Neufchatel cream cheese
		softened
1/2	c	Unsalted butter, 1 stick
		Chilled and cut into 8
		pieces
2	c	Unbleached all-purpose flour
1/2	t	Ground cinnamon
1/2	t	Salt
2	T	Plain nonfat yogurt
1	c	Finely chopped pecans
1/2	c	Dried cranberries, finely
		chopped
2	c	Packed light brown sugar
2	t	Ground cinnamon

INSTRUCTIONS

MAKES 32 RUGELACH LACTO  Most rugelach dough is made with equal amounts
of cream cheese and  butter and some sour cream as well. This rugelach
uses reduced-fat  Neufchatel cream cheese, half the butter and a little
yogurt. In  honor of the season, the filling is made with dried
cranberries  rather than the traditional raisins.  In heavy-duty mixer,
or in large bowl using sturdy hand mixer, beat  cream cheese and butter
until light and fluffy. Beat in cinnamon and  salt. Add flour in
batches, beating well after each addition. Beat in  yogurt. Divide
dough in half. Wrap each half in plastic and chill for  at least 4
hours.  Meanwhile, make filling. In medium bowl, mix pecans,
cranberries,  sugar and cinnamon. Set aside.  Preheat oven to 350
degrees. Lightly grease one or more cookie sheets.  Remove and unwrap
one dough package from refrigerator. On a lightly  floured surface,
roll dough into 12-inch circle with a lightly  floured rolling pin.
Sprinkle one-half of filling over circle. Press  filling lightly to
adhere. Cut dough into 16 wedges. Beginning at  wide end, roll each
wedge toward point. Place 2 inches apart on  prepared cookie sheets,
curving ends to make crescent-shape.  Bake until golden brown, about 30
minutes. Remove to wire racks to  cool. Repeat with remaining dough.
(Store rugelach in airtight  container at cool room temperature up to 1
week.)  PER RUGELACH: 110 CAL.; 2G PROT.; 7G TOTAL FAT (3G SAT. FAT);
11G  CARB.; 13MG CHOL.; 96MG SOD.; 1G FIBER  Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Mar 10, 1999.  Recipe by:
Vegetarian Times, December 1997, page 38  Converted by MM_Buster v2.0l.

A Message from our Provider:

“God grant me the courage not to give up what I think is right even though I think it is hopeless. #Chester W. Nimitz”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 123 Calories From Fat: 48 Total Fat: 5.6g Cholesterol: 7.6mg Sodium: 60.6mg Potassium: 49.3mg Carbohydrates: 17.2g Fiber: 1.5g Sugar: 1.8g Protein: 1.4g