Name: Sorbet in Cookie Tulips
Ingredients: Various fresh fruit; 1/4 c Butter or margarine; 1/2 c Sugar; 7 tb All-purpose flour; 1 ts Vanilla; 2 Large egg whites; 3 c Guava nectar; 2/3 c Light corn syrup; 1/4 c Lime juice; 3 c Fresh pineapple,peeled/cored; 1/3 c Light corn syrup; 1/4 c Lemon juice; 4 Medium-size mangoes; 2/3 c Light corn syrup; 1/2 c Lemon juice; 4 1/2 to 5 cups. Scoop into cookies; add fruit.

So far from making evangelism pointless, the sovereignty of God in grace is the one thing that prevents evangelism from being pointless. For it creates the possibility – indeed, the certainty – that evangelism will be fruitful. Apart from it, there is not even a possibility of evangelism being fruitful. Were it not for the sovereign grace of God, evangelism would be the most futile and useless enterprise that the world has ever seen, and there would be no more complete waste of time under the sun than to preach the Christian gospel.

J.I. Packer

CATEGORY	CUISINE	TAG	YIELD
Fruits, Eggs		Salads, Regional	6	Servings

INGREDIENTS

		Various fresh fruit
1/4	c	Butter or margarine
1/2	c	Sugar
7	tb	All-purpose flour
1	ts	Vanilla
2		Large egg whites
3	c	Guava nectar
2/3	c	Light corn syrup
1/4	c	Lime juice
3	c	Fresh pineapple,peeled/cored
1/3	c	Light corn syrup
1/4	c	Lemon juice
4		Medium-size mangoes
2/3	c	Light corn syrup
1/2	c	Lemon juice
4 1/2	to	5 cups. Scoop into cookies; add fruit.

INSTRUCTIONS

COOKIE TULIPS
GUAVA SORBET MIXTURE
PINEAPPLE SORBET MIXTURE
MANGO SORBET MIXTURE
Pour guava, pineapple, or mango sorbet mixture into an ice cream maker.
Freeze as manufacturer directs. Use, or freeze airtight up to 1 week. Maker
*** COOKIE TULIPS ***
1. In a bowl, beat butter and sugar until smooth. Mix in flour, vanilla,
and egg whites until smooth.
2. Bake 2 cookies at a time. Butter a 12x15" baking sheet. With fingertip,
draw a 7" wide circle on 1 corner of sheet; repeat in opposite corner. In
each circle, spread 3 tablespoons batter to fill evenly.
3. Bake in a 350'F. oven until golden, 9-10 minutes. At once, lift cookies,
1 at a time, with wide spatula and drape each over a clean 1 pound food
can; gently pinch cookie sides to form a fluted cup. Repeat to make
remaining cookies. If made ahead, store ahead up to 1 day. Makes 6.
*** GUAVA SORBET MIXTURE ***
Mix guava nectar, corn syrup, and lime juice.
*** PINEAPPLE SORBET MIXTURE ***
In a blender or food processor, whirl pineapple chunks, corn syrup, and
lemon juice until smooth.
*** MANGO SORBET MIXTURE ***
Peel, pit, and cut mangoes to make 3 cups chunks. In a blender or food
processor, whirl fruit with corn syrup and lemon juice until smooth.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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