Name: Pumpkin Gingerbread
Ingredients: 2 c All-purpose flour, divided; 1/2 c Packed brown sugar; 2 ts Baking powder; 1 ts Ground cinnamon; 1/2 ts Baking soda; 1 c Canned pumpkin; 1/2 c Molasses; 2 Eggs; 1/3 c Margarine; 1/4 c Milk; 1 ts Ground ginger

[Quietism] asserts that the Christian is to be passive (quiet) in the process of spiritual growth and let God do everything. According to quietist teaching, the Christian must exert no energy or effort in the process whatsoever, for feeble human effort only hinders the working of God’s power. Quietists believe Christians must simply surrender fully to the Holy Spirit (also called “yielding,” “dying to self,” “crucifying oneself,” “mortifying the flesh,” or “placing one’s life on the altar”). The Spirit then moves in and lives a life of victory through us, and Christ literally replaces us (“it is no longer I who lives, but Christ lives in me” – Gal. 2:20). In its extreme variety, quietism is a spiritual passivism in which God becomes wholly responsible for the believer’s behavior, and the believer feels he must never exert personal effort to pursue righteous living. Quietists have popularized the phrases, “Let go and let God,” and “I can’t; He can.”

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Breads, Kooknet	4	Loaves

INGREDIENTS

2	c	All-purpose flour, divided
1/2	c	Packed brown sugar
2	ts	Baking powder
1	ts	Ground cinnamon
1/2	ts	Baking soda
1	c	Canned pumpkin
1/2	c	Molasses
2		Eggs
1/3	c	Margarine
1/4	c	Milk
1	ts	Ground ginger

INSTRUCTIONS

Stir together 1 cup of the flour, the brown sugar, baking powder, cinnamon,
and baking soda.  Add the pumpkin, molasses, eggs, margarine, milk and
ginger. Mix vigorously until combined. Add the remaining flour and blend
in.  Divide the batter evenly among 4 small loaf pans.
Bake in a 350 F oven for 40 to 50 minutes or until a wooden pick inserted
near the center of each loaf comes out clean. Cool the loaves in the pans
on wire racks for 10 minutes. Remove the loaves from the pans. Cool
thoroughly on the wire racks.
To Freeze:  Wrap each loaf tightly in moisture- and vaporproof wrap. Seal,
label, and freeze for up to 6 months. To thaw, let stand, loosely covered,
at room temperature for 1 hour. Or, to micro-thaw, place 1 unwrapped loaf
on a microwave-safe paper towel. Microcook, uncovered, at 30% power
(medium-low) for 1 to 1 1/2 minutes.
Makes 4 loaves, 8 servings each.
Adapted from a recipe from BETTER HOMES & GARDENS, November 1990 Posted by
Fred Peters.
Source: Lisa Clarke
Posted on Kook-Net by Lisa Clarke
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“God’s artistry: Half completed works of art look ugly. Wait till you see the finished masterpiece”