Name: Strawberry Cream Torte
Ingredients: 1/3 c Sugar; 2 tb Cornstarch; 1/8 ts Salt; 1 c Milk; 2 c Heavy cream; 1/4 c Cream sherry; (optional); 2 pt Strawberries; 2 pk (3 oz) plain ladyfingers; split *

An additional impetus to our unity among diversity is that of the projected makeup of the future kingdom. It is glorious in its admixture of those from “every tribe and tongue and people and nation” (Rev. 5:11). We cannot, must not, live contrary to our final convergence in Christ. In the ugly old slavery of early America, the schizophrenia about this was incredible. There were blacks and whites who would not dream of worshipping as equals (though they were sometimes in the same building), yet at the same time would hold the doctrinal verity that all colors would be in heaven together some day. This was entirely incongruous. We are called to experience in this life as much of the spirit that will characterize us in the new earth as is possible. The ideal of heaven is always to be the pursuit of earthbound believers. “Your will be done, on earth as it is in heaven” (Matt. 6:10). We cannot pray for the Kingdom to come and not relish what that coming Kingdom means. Our community of believers is to be a living demonstration of the power of the cross and also of the purified Bride who awaits the wedding. We are denying our future calling to fail in this area. We are smearing our reputation and throwing dirt on our bridal gown.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Dairy	Greek	Bobbie – no, Desserts, Greek, Strawberrie	8	Servings

INGREDIENTS

1/3	c	Sugar
2	tb	Cornstarch
1/8	ts	Salt
1	c	Milk
2	c	Heavy cream
1/4	c	Cream sherry; (optional)
2	pt	Strawberries
2	pk	(3 oz) plain ladyfingers; split *

INSTRUCTIONS

In a saucepan, mix together sugar, cornstarch and salt; gradually stir in
milk. Cook over Low heat, stirring constantly, until the mixture thickens
and starts to simmer. Remove from heat. Beat egg with 1 cup of heavy cream
and stir into milk mixture; blend well. Cook this mixture over Very-Low
heat, stirring constantly, until mixture thickens, about 5 minutes. Do not
boil. Remove from heat and stir in sherry. Cover and cool thoroughly.
Meanwhile, wash and hull berries; save 12 for garnish. Slice the remainder
and reserve. Place half of the ladyfingers in a 2 1/2 quart serving bowl
(footed glass trifle bowl if possible). Top with half of the sliced
berries, then the half of the custard. Repeat layers; cover and chill well.
Whip remaining cream stiff; spread over the top of the cake. Garnish with
whole berries. * Note: Sponge cake may be substituted for ladyfingers.
Serves 8. >From The Greeks Have a Recipe for it, St Katherine Greek
Orthodox Church, Melbourne, Fl. 1981. Recipe submitted by Kathy Pappas MC
formatting by [email protected]
Recipe by: The Greek Have a Recipe for It, St. Katherine Greek Church
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by Roberta Banghart
<[email protected]> on Sep 05, 1997

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