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God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

The divine Son, one of the three persons of the one God, He through whom, from the beginning of the creation, the Father has revealed Himself to man (John 1:18), took man’s nature upon Him, and so became our representative. He offered Himself as a sacrifice in our stead, bearing our sin in His own body on the tree. He suffered, not only awful physical anguish, but also the unthinkable spiritual horror of becoming identified with the sin to which He was infinitely opposed. He thereby came under the curse of sin, so that for a time even His perfect fellowship with His Father was broken. Thus God proclaimed His infinite abhorrence of sin by being willing Himself to suffer all that, in place of the guilty ones, in order that He might justly forgive. Thus the love of God found its perfect fulfillment, because He did not hold back from even that uttermost sacrifice, in order that we might be saved form eternal death through what He endured. Thus it was possible for Him to be just, and to justify the believer, because as Lawgiver and as Substitute for the rebel race of man, He Himself had suffered the penalty of the broken law.

Harold Guillebaud

We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Parker House Rolls #1

January 24, 2023

CATEGORY	CUISINE	TAG	YIELD
Eggs		Bread	18	Servings

INGREDIENTS

1/2	c	Sugar
2	ts	Salt
2	pk	Active dry yeast
6 1/2	c	All-purpose flour (about)
2	c	Water
1	c	Butter
1		Egg

INSTRUCTIONS

Start about 3-1/2 hours before serving or early in the day. In large bowl,
combine sugar, salt, yeast & 2-1/4 cups flour. In a 2-quart saucepan over
low heat, heat water & 1/2 cup butter until very warm (120-130 deg.).
Butter does not need to melt completely. With mixer or food processor at
low speed, gradually beat liquid into dry ingredients just until blended.
Beat in egg. Increase speed to medium. Beat 2 minutes, occasionally
scraping bowl with rubber spatula. Beat in 1 cup flour to make a thick
batter. Continue beating 2 minutes, scraping bowl often. With a wooden
spoon, stir in 2-3/4 cups flour to make a soft dough. Turn dough onto
well-floured surface & knead until smooth & elastic, about 10 minutes,
working in more flour while kneading (about 1/2 cup). Shape dough into a
ball & place in large greased bowl & turn once to grease top. Cover with
towel & let rise in warm place until doubled, about 1 hour. Punch dough
down. Turn dough onto lightly-floured surface. Cover with bowl & let rest
15 minutes for easier shaping. Grease 17-1/4x11-1/2 inch roasting pan. In
small saucepan over low heat melt remaining butter. On lightly-floured
surface with floured rolling pin, roll dough to 1/2-inch thick. With 3-inch
round cookie cutter, cut into rounds. With dull edge of knife, make a
crease across center of each roll. Brush rolls with melted butter; fold in
half along crease. Arrange rolls in rows, each nearly touching the other.
Re-roll trimmings, making 36 rolls. Cover pan with towel & let rise until
doubled, about 40 minutes. Preaheat oven to 425. Bake rolls for 18-20
minutes.
DONNA HANCOCK
PART 1 OF 2
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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