Orange-wine Wafers – We Love God!

A woman’s heart bears God’s image differently than a man’s does, but no less accurately. Indeed, with only the masculine qualities that men exhibit, God’s image is not completely displayed in this world. Men must realize that those feminine qualities that seem so baffling (and to a certain extent always will) are things of beauty and honor that manifest aspects of the image of God. Far from wishing that a woman’s perspective could just be ignored or somehow fixed, Christian men should look upon women with wonder and joy – indeed, with the very delight once expressed by Adam in the Garden! (Richard and Sharon Phillips).

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CATEGORY	CUISINE	TAG	YIELD
		Crackers	50	Servings

INGREDIENTS

2 1/2	T	Orange zest, 2 large
		Oranges), Oranges
2	c	Pastry or all-purpose flour
1/2	t	Salt
1	t	Baking powder
2	T	1/4 stick butter or
		Margarine, softened
1/2	c	White wine

INSTRUCTIONS

"A perfectly simple cracker delicately flavored with orange zest and
wine, this is an ideal match for a glass of white wine. We prefer to
use Chardonnay, but any dry white wine that you may have already
opened will work well. 350~F. 15 to 20 minutes Preheat the oven to
350~F.  To prepare the zest, lightly grate the outer peel of the
oranges  against the fine grate of a cheese grater. Use only the
colored part  of the rind; the underlying white portion is bitter.  In
a large bowl or in the food processor, combine the flour, orange  zest,
salt, and baking powder. Cut in the butter until the mixture  resembles
coarse meal. While stirring, add the wine in a slow stream  and blend
to form a dough that will hold together in a cohesive ball.  On a
floured surface or pastry cloth, roll out to a rectangle  approximately
1/4 inch thick and position so the long edge runs  horizontally in
front of you. Fold the left third of the dough over  the center third.
Likewise, fold the right third over the center. The  dough is now in 3
layers with the seam running vertically. Give the  dough a quarter turn
so the seam now runs horizontally. Roll out the  dough again to a
rectangle about 1/4 inch thick. Fold and turn the  dough again as in
the first step. You are now ready for the final  rolling.  Roll the
dough out somewhat thinner this time, about 1/8 inch thick.  With a
sharp knife, cut in to 2-inch squares or shapes as desired and  place
each one on an ungreased baking sheet.  Prick each cracker all the way
through 2 or 3 times with the tines of  a fork. Bake for 15 to 20
minutes, until lightly browned. Remove to a  rack to cool. Yield:
40-50.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“God is unfeeling? Ha! Alongside him we’re as cold as stones”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 26 Calories From Fat: 20 Total Fat: 2.3g Cholesterol: 1.2mg Sodium: 54.5mg Potassium: 16.7mg Carbohydrates: 1g Fiber: <1g Sugar: <1g Protein: <1g