Dessert: Peach-oat Cobbler

So how does a person shut down conscience? Two ways: misinform it. Conscience is not a law; conscience is a mechanism. You can shut down pain, right? You can shut down pain; just take drugs. Mask pain. If you mask pain, you mask the reality that you’re doing some damage. You can mask conscience by misinforming it. How do you do that? You take the true law of God, which is written in Scripture and written in the human heart, and you basically eliminate it, denounce it, diminish it, remove it, and replace it with another law; and if you do this generationally you’ll eventually raise generations of people whose conscience is now informed by lies. The other thing you can do to shut down the conscience is just think you shouldn’t feel guilty. Let psychology take you off-the-hook: “You shouldn’t feel bad about yourself. You’re wonderful. You’re the best. You can be anything you want to be. You’re heroic. You’re a good person. You ought to be able to do whatever you want. You live any way you want. Don’t let anybody make you feel guilty for anything.” Just keep driving all efforts against the normal work of the conscience and misinform the conscience and you’ve turned the beast loose. This society in which we live today has been doing that damage for decades, for decades.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Fruits, Dairy		Desserts, Fruits	1	Servings

INGREDIENTS

8		To 10 ripe peaches or 5-1/4
		Cups sliced canned Elberta
		Peaches, drained
3 1/2	T	Brown sugar
2	T	Quick-cooking tapioca
1/2	t	Almond extract
1	T	Canola oil
1	c	All-purpose flour
1/3	c	Quick rolled oats
2	t	Baking powder
3	T	Granulated sugar
1/4	c	Raisins
1/4	c	Canola oil
1/2	c	Low-fat milk
		Chopped dates mixed with
		Low-fat vanilla yogurt

INSTRUCTIONS

Preheat oven to 425-degrees.  Grease 8-inch square baking pan or dish.
Before peeling, drop fresh peaches into very hot water about 1  minute.
Peel and halve peaches, remove pits and cut flesh into  sixths. In a
large mixing bowl, carefully spoon together peaches,  brown sugar,
tapioca and almond extract.  Pour peach filling into  greased baking
pan or dish; drizzle with oil and set aside.  In another large mixing
bowl, combine crust ingredients. Stir  vigorously with a wooden spoon
about 30 seconds until a stiff dough  format. Spoon dough on top of
peach filling to create a cobblestone  effect. Bake 20-25 minutes or
until crust is golden brown. Cool 30  minutes; then serve with dates
and yogurt mixture.  SOURCE: THIS WEEK MAGAZINE, July 7,'93  Shared by
Cate Vanicek

A Message from our Provider:

“Hell! I thought it didn’t matter what you believed as long as you were sincere!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2492 Calories From Fat: 671 Total Fat: 76g Cholesterol: 4.9mg Sodium: 1126.1mg Potassium: 4709.5mg Carbohydrates: 451g Fiber: 38.5g Sugar: 315.2g Protein: 37.1g