Name: Judge's Hazelnut Brownies W/raspberry Sa
Ingredients: 1 pk (10-oz) frozen raspberries in syrup; thawed; 1/2 c Boysenberry juice or other berry juice; 1 tb Creme de cassis liqueur; 1/2 c Unsalted butter (that's not necessarily sweet butter ;); 2 oz Unsweetened chocolate; chopped; 1 c Sugar; 1 ts Vanilla extract; 1/4 ts Salt; 2 lg Eggs; 1/2 c All purpose flour; 3/4 c Toasted hazelnuts; coarsely chopped; 1/4 c Semisweet chocolate chips

The problem here is the obvious lack of understanding of the infinite nature of sin as contrasted to the infinite righteousness of God. If the slightest sin is infinite in its significance, then it also demands infinite punishment as a divine judgment. Though it is common for all Christians to wish that there were some way out of the doctrine of eternal punishment because of its inexorable and unyielding revelation of divine judgment, one must rely in Christian faith on the doctrine that God is a God of infinite righteousness and well as infinite love. While on the one hand He bestows infinite grace to those who trust Him, He must, on the other hand, inflict eternal punishment on those who spurn His grace.

John Walvoord

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains		Dessert	8	Servings

INGREDIENTS

1	pk	(10-oz) frozen raspberries in syrup; thawed
1/2	c	Boysenberry juice or other berry juice
1	tb	Creme de cassis liqueur
1/2	c	Unsalted butter (that's not necessarily sweet butter 😉
2	oz	Unsweetened chocolate; chopped
1	c	Sugar
1	ts	Vanilla extract
1/4	ts	Salt
2	lg	Eggs
1/2	c	All purpose flour
3/4	c	Toasted hazelnuts; coarsely chopped
1/4	c	Semisweet chocolate chips

INSTRUCTIONS

SAUCE
BROWNIES
Date: Thu, 12 Aug 93 09:33:35 +0200
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) (COLLECTION)
From: mjkelly+@CS.CMU.EDU (Mary Jane Kelly)
For Sauce: Puree berries in processor. Strain through sieve, pressing on
solids with back of spoon. Mix in juice and cassis. Refridgerate.  (Can be
prepared 2 days ahead.)
For Brownies: Preheat oven to 350. Butter 9 inch square baking pan.  Stir
butter and unsweetened chocolate in heavy medium saucepan over low heat
until melted. Remove from heat. Mix in sugar, vanilla, and salt. Add eggs,
one at a time, mixing after each addition. Mix in flour. Stir in nuts and
chips. Pour batter into prepared pan. Bake until tester insterted into
center comes out with moist crumbs still attached and to feels firm to
touch, about 35 minutes. Cool. Cut into squares. Serve with sauce.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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