Name: Star of Bethlehem (Coffeecake)
Ingredients: 2 Env Dry Yeast; 1/2 c Sugar; 1 c Warm Water, 105F-115F; 1/2 c (1 Stick) Unsalted Butter,; Melted and cooled; 3 lg Eggs, ROOM Temp.; 1 ts Salt; 4 c All-Purpose Flour,; Unbleached; Apricot Nut Filling:; 1 c Apricots, Dried, chopped; 1/2 c Golden Raisins; 1/4 c Apricot Brandy; 3 tb Sugar; 1/2 c Chopped Pecans (Abt 2 Oz); 1 Egg Beaten With; 2 tb Milk (Glaze); 1/2 c Chopped Pecans; Icing:; 1 c Powdered Sugar; 2 ts Whipping Cream Or Milk; 1 ts Vanilla Extract

But God’s goal is not simply to have us stop looking down on other races. God wants unity, not just a ceasing of hostilities. He wants the very makeup of His church to preach the gospel: that despite our racial variants we are united under one ancestor, Adam; that we had one problem, sin; and that we have one hope, salvation in Christ. He wants us to demonstrate to the world that this unity in Christ is weightier than anything that might divide us. When the Holy Spirit confronted Peter’s racism, he didn’t just command him to quit looking down on other races. He commanded Peter to embrace Cornelius, to go in and eat with him. Peter did not go from “racist” to “non-racist”; he went from “racist” to “gracist.”

J.D. Greear

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Grains		Cakes, Cheesecakes	1	Servings

INGREDIENTS

2		Env Dry Yeast
1/2	c	Sugar
1	c	Warm Water, 105F-115F
1/2	c	(1 Stick) Unsalted Butter,
		Melted and cooled
3	lg	Eggs, ROOM Temp.
1	ts	Salt
4	c	All-Purpose Flour,
		Unbleached
		Apricot Nut Filling:
1	c	Apricots, Dried, chopped
1/2	c	Golden Raisins
1/4	c	Apricot Brandy
3	tb	Sugar
1/2	c	Chopped Pecans (Abt 2 Oz)
1		Egg Beaten With
2	tb	Milk (Glaze)
1/2	c	Chopped Pecans
		Icing:
1	c	Powdered Sugar
2	ts	Whipping Cream Or Milk
1	ts	Vanilla Extract

INSTRUCTIONS

For Dough: Sprinkle yeast and pinch of sugar over warm water in large
bowl; stir to dissolve. Let stand until foamy, about 5 minutes. Mix
in butter, eggs, salt and remaining sugar. Mix in enough flour 1 cup
at a time to form stiff dough. Cover and chill at least 2 hours. (can
be prepared 1 day ahead)
For Filling: Stir first 4 ingredients in heavy small saucepan over
low heat until sugar dissolves. Cover and simmer until mixture
thickens and apricots soften, about 10 minutes. Butter two 12 inch
diameter pizza pans. Divide dough into 4 pieces. Roll out 1 piece on
lightly floured surface into 8 inch round. Transfer to 1 prepared
pan. Spread half of the filling over, leaving 1/2 inch border at
edge. Sprinkle with 1/4 cup pecans. Roll second dough piece into 8
inch round. Place atop filled round; press edges to seal. Using
lightly floured 2 inch diameter cookie cutter, cut round all the way
through center of dough; do not remove dough round. Using lightly
floured pastry wheel and starting 1/4 inch from edge of inner round,
cut all the way through dough to outside edge. Repeat 11 times,
spacing cuts 1 1/2 inches apart at outer edge. Pick up end of 1 dough
strip, twist once and replace on baking sheet. Repeat with remaining
dough strips, forming star shape. Repeat rolling,filling,cutting and
twisting with remaining dough and filling. Let dough rise in warm
area until almost doubled, 35 minutes. Preheat oven to 375F. Brush
glaze over breads. Sprinkle 1/4 cup pecans over each. Bake until tops
are golden brown, about 15 minutes. Transfer to racks. (Can be
prepared ahead). Wrap tightly. Store 1 day at room temperature or
freeze up to 1 month, rewarm before continuing.
For Icing: Place sugar in small bowl. Mix in enough cream by
teaspoonfuls to form pourable icing. Mix in vanilla. Drizzle icing
over warm coffee cakes. Serve warm or at room temperature.
Dough:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

A Message from our Provider:

“Jesus: beaten so that you could be unbeatable”