Name: Ricotta Hotcakes with Blueberrries
Ingredients: 1 c Ricotta cheese; 1/4 c Cottage cheese; 1/4 c Whole milk; 4 Eggs; separated; 1 1/4 c All-purpose flour; 1 3/4 ts Baking powder; 2 Pinches salt; 1 pt Fresh or frozen blueberries; 1/4 c Water; 1/4 c Sugar; 2 tb Fresh lemon juice; 1/2 ts Vanilla; Butter for cooking; Confectioners' sugar

The New Testament uses several metaphors to describe churches... A flock of sheep isn’t a random collection of ewes, rams, and lambs. Shepherds know their flocks. They know which sheep are theirs to care for and which are not. Sheep belong to specific flocks. This is also the way it should be for God’s spiritual sheep. A temple building, just like a church building, shouldn’t have any loose bricks or blocks. If it does, something’s wrong. Each one of them has a definite place. “There is no place,” said an English preacher long ago, “for any loose stone in God’s edifice.” The same analogy is true for a human body. Your body isn’t a casual collection of loosely related parts. You don't keep your fingers in your pocket until you need them. They are joined. They are members of the body. The local body of Christ should be like this also – those joined to Christ, who are members of His body – should express that relationship through a visible membership. And in a household, a family, you’re either a member or you’re not. So if you are part of the family of God, show it by joining a local expression of God’s family.

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Veg03	18	servings

INGREDIENTS

1	c	Ricotta cheese
1/4	c	Cottage cheese
1/4	c	Whole milk
4		Eggs; separated
1 1/4	c	All-purpose flour
1 3/4	ts	Baking powder
2		Pinches salt
1	pt	Fresh or frozen blueberries
1/4	c	Water
1/4	c	Sugar
2	tb	Fresh lemon juice
1/2	ts	Vanilla
		Butter for cooking
		Confectioners' sugar

INSTRUCTIONS

In a bowl, whisk ricotta cheese, cottage cheese, milk and egg yolks ;unil
shightly lumpy. Sift flour, baking powder and salt over wet ingredients;
ehisk until just combined In a separate bowl, whisk egg whites to stiff
folds. (When whisk is lifted straight out of bowl and inverted, whites
should hold their shape with a soight bend at the tip.} With a spatula,
gently fold whites into batter. In a small saucepan over medium heat, bring
blueberries, water, sugar, lemon juice and vanilla to a boil; cook,
stirring occasionally, until thickened, 4-5 minutes. Remove from hea.l
Preheat a nonstick fry pan or griddle over medium heat. Melt 1/2 tsp butter
in pan and wipe off excess with a paper towel. Spoon 2 tbs. batter onto pan
to form each hotcake. Cook until bubbles form on surface and hotcake is
golden underneath, 3-4 minutes. Turn with a spatula, cook 2 min. more, and
transfer to a warmed plate. Top with blueberries and dust with
contectioners' sugar.
Recipe by: Williams Sonoma Catalog
Converted by MM_Buster v2.0l.

A Message from our Provider:

“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”