Plums And Madeira Over Ice Cream With Cookies

We should rest in Christ alone for our salvation. But along with that there is still an abiding principle that we ought to worship on the Lord’s Day and trust God enough to have a weekly routine where we cease from our normal labors... He made the Sabbath for man, not man for the Sabbath (Mark 2:27). God gives us Sabbath as a gift; it’s an island of get-to in a sea of have-to. He also offers us Sabbath as a test; it’s an opportunity to trust God’s work more than our own. When I go weeks without taking adequate time off, I may or may not be disobeying the fourth commandment, but I’m certainly too convinced of my own importance and more than a little foolish. If my goal is God-glorifying productivity over a lifetime of hard work, there are few things I need more than a regular rhythm of rest.

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		Essnce09	2	Servings

INGREDIENTS

		=== COOKIES ===
2		Sticks Unsalted butter
		softened
9	T	Sugar
1 1/2	t	Vanilla
1/2	t	Ground cinnamon
1	t	Grated lemon zest
2	c	Flour
1/4	c	Melted chocolate, mixed with
1/2	t	Melted shortening
		=== PLUMS ===
2	T	Unsalted butter
1/2	c	Sugar
6		Fresh plums, quartered
		Juice from 1 lemon
1	T	Grated lemon zest
1/2	c	Madeira
2		Scoops Vanilla bean ice
		cream
		Fresh mint sprigs
		Powdered sugar, in a shaker

INSTRUCTIONS

Preheat the oven to 350 degrees. For the cookies: In an electric
mixer, with a paddle attachment, cream the butter and sugar together.
Add the vanilla, cinnamon, and lemon zest. With the mixer on medium,
add the flour, about 1/4 cup at a time. Stop the mixer once or twice
to scrape down the sides of the bowl. Beat until the dough is smooth
and forms a ball around the paddle. Line a cookie sheet with  parchment
paper. Roll one tablespoon of the dough into a ball and  place onto the
cookie sheet 1-inch apart. Using your fingers, press  down onto the
balls to flatten it. Bake for 20 minutes or until  slightly golden
around the edges. Drizzle cooled cookies with the  melted chocolate.
For the plums: In a saute pan, heat melt the  butter. Stir in the sugar
to dissolve. Add the plums, lemon juice,  and zest. Saute the plums
until they are completely coated with the  sugar, about 2 to 3 minutes.
Flame the Madeira. Reduce 1 to 2 minutes  over high heat. Remove from
heat. Place the ice cream in an  over-sized bowl. Pour the plums over
the ice cream. Position the  cookies so they are coming out from the
ice cream. Garnish with fresh  mint and powdered sugar. This recipe
yields 2 servings.  Comments: The original recipe title as listed is
Plums And Madeira  Over Ice Cream With Chocolate Iced Short Dough
Cookies.  Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the
TV FOOD  NETWORK - (Show # EE-2308 broadcast 02-28-1997) Downloaded
from their  Web-Site - http://www.foodtv.com  Formatted for MasterCook
by MR MAD, aka Joe Comiskey -  jpmd44a@prodigy.com  03-12-1997  Recipe
by: Emeril Lagasse  Converted by MM_Buster v2.0l.

A Message from our Provider:

“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1537 Calories From Fat: 579 Total Fat: 66.4g Cholesterol: 153.1mg Sodium: 15.1mg Potassium: 309.9mg Carbohydrates: 226.8g Fiber: 6.5g Sugar: 114.7g Protein: 15.1g