Name: Spice Bars
Ingredients: 1 ts Cinnamon; 1 ts Allspice, Ground; 1/4 ts Cloves, Ground; 1/2 ts Salt; 2 1/4 c Flour, Unbleached, Unsifted; 1/2 ts Baking Powder; 1/2 c Almonds, Ground; 1 ts Lemon Rind, Grated; 2 lg Eggs; 3/4 c Sugar; 3/4 c Honey; 1/2 c Milk; 1 c Confectioners' Sugar; 1/2 ts Almond Extract; 1 ts Rum; 1 tb Water

Benefits of suffering: 1. Divine retribution. 2. Divine discipline (Pr. 3:11; Heb. 12:5-11). 3. Testing, proving (Gen. 22:1; Dt. 8:2, 16, Jas. 1:3; 1 Pet. 1:7). 4. Vicarious suffering (Num. 11:1-15; Hos. 1-3, Isa. 52:13-53:12). 5. Educational (Heb. 5:8). 6. Revelation (Jn. 9:2-3). 7. Repentance, seek God (Hos. 5:15; Isa. 19:22; 2 Cor. 7:9-10). 8. Self-denial (Lk. 22:42; 2 Cor. 1:8-9; 2 Cor. 12:7; Rom. 5:3-4; Rom. 8:29; 2 Cor. 4:10-11; Heb. 12:10; Jas. 1:2). 9. Solidarity - In suffering we band and bond together (Rom. 12:15; 1 Cor. 12:26). 10. Ministry of comfort (2 Cor. 1:3-4; Heb. 4:15). 11. Glorification (Rom. 8:17; 2 Cor. 4:17).

James Fowler

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	German	Cookies, German	12	Servings

INGREDIENTS

1	ts	Cinnamon
1	ts	Allspice, Ground
1/4	ts	Cloves, Ground
1/2	ts	Salt
2 1/4	c	Flour, Unbleached, Unsifted
1/2	ts	Baking Powder
1/2	c	Almonds, Ground
1	ts	Lemon Rind, Grated
2	lg	Eggs
3/4	c	Sugar
3/4	c	Honey
1/2	c	Milk
1	c	Confectioners' Sugar
1/2	ts	Almond Extract
1	ts	Rum
1	tb	Water

INSTRUCTIONS

ALMOND GLAZE
Stir together the spices, salt flour, and baking powder. Stir in the
almonds and lemon rind.  In a separate bowl beat the eggs and sugar until a
ribbon is formed when the beater is removed. Stir in the honey and milk.
Gradually stir in the flour mixture; beat until smooth. Spread the batter
in an 11 X 17-inch jelly roll pan that is well greased and floured. Bake at
400 degrees F for 12 to 15 minutes, until the cake is done. While the cake
is still warm, turn it out onto a wire rack. To make the almond glaze, mix
the confectioners' sugar, almond extract, rum, and 1 to 2 T of water. Beat
until glaze is smooth and of the right consistency. Add more water to thin
if neccessary.  Spread the warm cake with the almond glaze. Cut cake into 1
X 2 1/2-inch bars while still warm. Spice bars keep 6 to 8 weeks in a
sealed container if not glazed. Makes 4 dozen bars.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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