Name: Hazelnut Tea Bread
Ingredients: 1/3 c Hazelnuts, (1-3/4 ounces); 1 c Coarsely shredded peeled pear, (2 medium); 3/4 c Sugar; 3 tb Vegetable oil; 1/2 ts Grated lemon rind; 1/2 ts Vanilla extract; 1 Egg, lightly beaten; 1 Egg white, lightly beaten; 1 1/2 c All-purpose flour; 1/2 c Whole-wheat flour; 1 1/4 ts Baking powder; 3/4 ts Ground cinnamon; 1/2 ts Salt; 1/2 ts Baking soda; Baking spray with flour

So the Gospel is also God’s justifying word about Himself, since under the old covenant, with its symbolic sacrificial system, it appeared as if God was ignoring the sins of those who simply trusted in Him for forgiveness (Rom. 3:25). Now, in the shadow of the cross, it is possible to see that Jesus is the reason that God could justify the ungodly, like Abraham and David (cf. Rom. 4:1-8), without compromising His own integrity. When God forgave His people in the past, He do so looking forward to the cross of Christ as the basis of and revelation of that divine righteousness which makes forgiveness possible. The death of Jesus demonstrated with finality God’s “justice at the present time, so as to be just and the one who justifies those who have faith in Jesus” (Rom. 3:26).

Scott Hafemann

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Eggs		Breads	12	Servings

INGREDIENTS

1/3	c	Hazelnuts, (1-3/4 ounces)
1	c	Coarsely shredded peeled pear, (2 medium)
3/4	c	Sugar
3	tb	Vegetable oil
1/2	ts	Grated lemon rind
1/2	ts	Vanilla extract
1		Egg, lightly beaten
1		Egg white, lightly beaten
1 1/2	c	All-purpose flour
1/2	c	Whole-wheat flour
1 1/4	ts	Baking powder
3/4	ts	Ground cinnamon
1/2	ts	Salt
1/2	ts	Baking soda
		Baking spray with flour

INSTRUCTIONS

Place hazelnuts on a baking sheet. Bake at 350 degrees for 15 minutes,
stirring once.
Turn nuts out onto a towel. Roll up towel, and rub off skins. Chop nuts;
set aside.
Combine pear and the next 6 ingredients (pear through egg white) in a large
bowl; stir well. Combine the nuts, all-purpose flour, and next 5
ingredients (all-purpose flour through baking soda); add to pear mixture,
stirring just until moistened.
Spoon batter into an 8-1/2 x 4-1/2-inch loaf pan coated with baking spray.
Bake at 350 degrees for 1 hour and 5 minutes or until a wooden pick
inserted in center comes out clean. Let cool in pan 10 minutes on a wire
rack; remove from pan, and let cool completely on a wire rack. Yield: 12
servings (serving size: 1 slice).
Per serving: 177 Calories; 5g Fat (25% calories from fat); 3g Protein; 31g
Carbohydrate; 15mg Cholesterol; 189mg Sodium
Recipe by: Cooking Light, Jul/Aug 1995, page 56
Posted to MC-Recipe Digest V1 #432 by igor@digex.net on Jan 28, 1997.

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