Name: Halvah Cake
Ingredients: === BATTER ===; 1 c Sugar; 1/2 lb Butter; 2 c Semolina flour; (or regular cream of wheat cereal); 1/2 c Coarsely-chopped almonds; 6 Eggs; beaten; 1 ts Baking powder; 1 ts Cinnamon; 1/2 c Pine nuts; whole; === SYRUP ===; 2 c Sugar; 3 c Water; 1 Whole Clove; 2 oz Brandy; Juice of 2 lemons

Evidence, evidence, evidence, will be the one thing wanted when the great white throne is set, when the books are opened, when the graves give up their tenants, when the dead are arraigned before the bar of God. Without some evidence that our faith in Christ was real and genuine, we shall only rise again to be condemned. I can find no evidence that will be admitted in that day, except sanctification. The question will not be how we talked and what we professed, but how we lived and what we did. Let no man deceive himself on this point. If anything is certain about the future, it is certain that there will be a judgment; and if anything is certain about judgment, it is certain that men’s “works” and “doings” will be considered and examined in it (Jn. 5:29; 2 Cor. 5:10; Rev. 20:13). He that supposes works are of no importance, because they cannot justify us, is a very ignorant Christian. Unless he opens his eyes, he will find to his cost that if he comes to the bar of God without some evidence of grace, he had better never have been born.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Grains		Frugal02	12	servings

INGREDIENTS

		=== BATTER ===
1	c	Sugar
1/2	lb	Butter
2	c	Semolina flour
		(or regular cream of wheat cereal)
1/2	c	Coarsely-chopped almonds
6		Eggs; beaten
1	ts	Baking powder
1	ts	Cinnamon
1/2	c	Pine nuts; whole
		=== SYRUP ===
2	c	Sugar
3	c	Water
1		Whole Clove
2	oz	Brandy
		Juice of 2 lemons

INSTRUCTIONS

Using an electric mixer cream the butter and sugar. Add the remaining
batter ingredients, except the pine nuts, and blend to form a smooth
batter. Spread the batter evenly in a greased 9-by-13-inch cake pan.
Sprinkle the pine nuts on top of the batter. Bake in a preheated 350 degree
oven for 30 to 35 minutes. In a small pan heat all the ingredients for the
syrup. Boil the syrup until it begins to thicken a bit, about 6 minutes.
Remove from the heat and cool until just very warm to touch. Hold a saucer
over the cake and drizzle the warm syrup onto the saucer and thus onto the
cake. This will prevent your marring the surface of the cake. Cover the
cake pan with plastic wrap and allow the cake to sit for 2 hours so the
syrup will be absorbed. This cake provides 12 to 15 servings.
Comments: This cake is unusual in that it has no flour in it. The farina
soaks up the syrup that is poured on after baking. This is truly a
wonderful dessert.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 09-25-1991 issue -
The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-14-1995
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Don’t confuse God’s patience with his final response”

Lord, grant that from hence I may learn to withdraw thoughts, affections, desires, and expectations entirely from the world, and may fix them upon the heavenly state, where there is fullness of joy; where reigns heavenly, sweet, calm, and delightful love without alloy; where there are continually the dearest expressions of this love; where there is the enjoyment of this love without ever parting; and where those persons, who appear so lovely in this world, will be inexpressibly more lovely, and full of love to us. How sweetly will those, who thus mutually love, join together in singing the praises of God and the Lamb. How full will it fill us with joy, to think that this enjoyment, these sweet exercises, will never cease or come to an end, but will last to all eternity.

Jonathan Edwards