Name: White Chocolate Egg Cream
Ingredients: 3 oz White chocolate; 1/4 c Light corn syrup; 2 tb Freshly squeezed orange juice; 2 c Milk; 1/2 c Seltzer

I was a sinner, less perfect than God. By conviction of the Holy Spirit I learned that my condition would incur the eternal condemnation of God if I did not submit to His grace. I acknowledged myself a sinner and threw myself on His mercy and grace, recognizing that He had brought salvation to earth through His Son Jesus Christ. After God the Father put God the Son to death on the cross, He could proclaim grace and pardon to all who would submit to Him. I came to the cross, believed His promise about His Son, and God declared me righteous even while I was ungodly and gave me authority to become His child. I ceased to be a child of wrath and became a child of God, justified from all things. Simultaneously, I was declared to be an heir of God, joint-heir with Jesus Christ. I received eternal life, and shall never perish. I was accepted in the Beloved; my body became the temple of the Holy Spirit; I was born of the Spirit into the family of God, baptized by the Holy Spirit into the body of Christ, and sealed by the Holy Spirit unto the day of redemption. I have an inheritance incorruptible and undefiled and that fades not away, reserved in Heaven for me. Although I know myself to be a sinner, I am not concerned about the penalty for sin, since the Lord Jesus Christ bore the penalty and declared me righteous. The love of Christ becomes the constraining factor in my life, and I seek to glorify Him as Lord. I know Him as my Creator and so have peace of mind. I know Him as Savior and so have peace of conscience. In the measure that I enter into the second rest, I know Him as Lord and find the peace that passes all understanding.

Donald Grey Barnhouse

CATEGORY	CUISINE	TAG	YIELD
Dairy			2	Servings

INGREDIENTS

3	oz	White chocolate
1/4	c	Light corn syrup
2	tb	Freshly squeezed orange juice
2	c	Milk
1/2	c	Seltzer

INSTRUCTIONS

WHITE CHOCOLATE SYRUP
ASSEMBLY
Make the white chocolate syrup: Melt the white chocolate with the corn
syrup and orange juice according to the directions in the Chocolate Melting
Tips. Whisk the white chocolate mixture until completely smooth. Cool until
tepid. Assemble the egg creams: Pour 1 cup of the milk into a 12-ounce
glass. Top with a spritz of seltzer so that the white foam reaches the top
of the glass. Place a spoon in the glass. Pour 3 tablespoons of the white
chocolate syrup into the glass, hitting the bottom of the spoon if
possible, and stir with quick strokes to blend the syrup into the milk
without deflating the foam. Repeat to make another egg cream. Serve
immediately. YIELD: 2 servings
PREPARATION: 15 minutes plus cooling time
Posted to recipelu-digest Volume 01 Number 451 by "Bunny"
<layla696@ix.netcom.com> on Jan 4, 1998

A Message from our Provider:

“The thankful heart sees the best part of every situation. It sees problems and weaknesses as opportunities, struggles as refining tools, and sinners as saints in progress. #Francis Frangipane”