Dried-apple Gingerbread Stack Cake

1. Both the Catholic and Lutheran doctrines are based on the ubiquity (omnipresence) of the physical body of the resurrected Christ. Scriptural support for this notion is lacking. 2. In the words of Ronald S. Wallace (quoting Calvin): “The logic of the angels is incontrovertible. ‘He is not here,’ they said. ‘He is risen.’ The assigning of one place is the denial of any other. His body cannot be present in two places at once. When Christ said, Me ye have not always, He spoke of His bodily presence. It is true that He also said, Lo I am with you always, but these latter words refer to His divinity and majesty, and not to His humanity or flesh. With regard to that which was born of a virgin, apprehended by the Jews and nailed to the cross, wrapped in linen clothes, laid in the tomb and manifested in the resurrection, the final word is Me ye have not always. The body of Christ which is the ‘substance’ of the sacrament is in heaven, remains there throughout the sacramental action, and will remain there till the end of the world” (Calvin’s Doctrine of the Word and Sacrament, 204). 3. If the words, “This is my body,” are indeed literal, the Lutheran doctrine is incomplete. The latter view would demand something like, “This accompanies my body.” If “this”, the bread, truly “is” the body of Christ, it ceases to be bread. The RC view, though false, is at least more consistent on this point. 4. What of the statement, “This cup is the new covenant in my blood”? Will the RC maintain that the “cup” is transubstantiated into a covenant (whatever that means)? Will the Lutherans say that the new covenant is in, under, and with the cup? It would seem that both RCs and Lutherans must concede that Jesus employs figurative language, the very thing for which they so harshly criticize others.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables, Dairy			1	Servings

INGREDIENTS

3	c	Dried apples, 6.5 oz
3	c	Apple cider, or more if
		needed
1/4	c	Sugar, or to taste
1 2/3	c	Lightly packed brown sugar
2	T	Ground ginger
1 1/2	T	Finely chopped crystallized
		ginger up to 2
1	T	Grated lemon zest
1	pn	Each of ground allspice
		cinnnamon and black
		pepper
2		Eggs
3		Egg whites
3/4	c	Unsulfured molasses
2	c	Sifted white flour, sift
		before measuring
1/3	c	Vegetable oil, preferably
		canola
1/2	c	Buttermilk
1	t	Baking soda
		Confectioner's sugar for
		dusting

INSTRUCTIONS

Here's the recipe I promised last week (in response to someone's
request for a low-fat thanksgiving dessert.  It's from _Eating Well,
Sept/Oct. 1994  To make filling:  in a large pan, combine apples and
cider.  Cook,  covered, over medium-low heat until apples are very
tender and form a  chunky puree, 20 to 20 minutes.  Check appples
occasionally, if they  become too dry, add a little more cider or
water.  Sweeten with sugar  to taste and set aside to cool.  May be
done up to 3 days ahead and  stored in the refrigerator  To make
gingerbread:  Preheat oven to 350. Lightly oil a 12-cup bundt  pan or
spray with nonstick cooking spray.  In a small bowl, stir together
brown sugar, ground and crystallized  gingers, lemon zest, allspice,
cinnamon and black pepper, set aside.  In a large bowl, beat eggs and
egg whites until light and frothy,  about five minutes in an electric
mixer.  Beat in molasses.  Add  sugar and spice mixture until
well-blended.  Lower the mixer speed slightly.  Add a third of the
flour, then the  oil, then another third of the flour.  Quickly stir
together the  buttermilk and baking soda and add to the batter, mixing
gently.  Add  remaining flour and mix until just blended.  Pour into
pan.  Bake 45 to 55 minutes, or until a toothpick inserted into the
cake  comes out clean.  If it browns too quickly, cover with foil
halfway  through the baking time.   Cool in the pan on a wire rack for
15  minutes, then invert onto a rack and cool completely.  To assemble
cake:  With a long serrated knife, split the gingerbread  into 3 even
layers.  Place the bottom layer on a serving platter.  Spread half of
the filling on the cake and top with middle layer.  Spread remaining
filling on cake, top with final layer.  Cover with  plastic wrap, let
sit 30-60 minutes before serving.   Just before  serving, dust with
confectioners' sugar.  Serves 16  Posted to FOODWINE Digest 13 November
96  Date:    Thu, 14 Nov 1996 11:51:46 +0000  From:    Julie Gibert
<gibert@GORT.CANISIUS.EDU>

A Message from our Provider:

“If God were an impersonal force we’d be superior to our Maker”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3158 Calories From Fat: 877 Total Fat: 99g Cholesterol: 376.9mg Sodium: 1825.3mg Potassium: 2340.6mg Carbohydrates: 559.8g Fiber: 10.9g Sugar: 452g Protein: 29.7g