Name: Wildflower Honey Cake with Indian Summer Berry Compote
Ingredients: 1/2 c Butter; 1 c Wildflower honey; 1/2 c Whole milk yogurt; 1/2 c Sour cream; 4 tb Lemon juice; 1 c All-purpose flour; 1 c Rye flour; 1/2 ts Salt; 1/2 ts Baking soda; 1/8 ts Clove; 2/3 c Walnuts -- chopped; 1 pt Raspberries; 1 pt Strawberries -- quartered; 1 pt Blueberries; 1 pt Raspberry sauce; 1 tb Mint -- chopped

With the arrival of Jesus Christ came the New Covenant. He told His disciples during the Last Supper, “This cup which is poured out for you is the new covenant in My blood” (Lk. 22:20). And the Lord made the arrival of the New Covenant dramatically clear when the veil in the Temple was torn from top to bottom after Jesus died on the cross (Mt. 27:51). This event signified the fact that the whole old system had ended and a new covenant had dawned. The Holy Place was now exposed, and redeemed sinners by the blood of Christ (not the blood of animals) were given open and direct access to the throne of God (Heb. 4:16). And to make it unmistakably clear, God permitted the Temple to be destroyed in AD 70 to put an end to all animal sacrifices now that the shadows of animal sacrifices have given way to the substance; the one-and-for-all blood sacrifice of Jesus Christ (Heb. 9:12).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains	American	Desserts, American	8	Servings

INGREDIENTS

1/2	c	Butter
1	c	Wildflower honey
1/2	c	Whole milk yogurt
1/2	c	Sour cream
4	tb	Lemon juice
1	c	All-purpose flour
1	c	Rye flour
1/2	ts	Salt
1/2	ts	Baking soda
1/8	ts	Clove
2/3	c	Walnuts — chopped
1	pt	Raspberries
1	pt	Strawberries — quartered
1	pt	Blueberries
1	pt	Raspberry sauce
1	tb	Mint — chopped

INSTRUCTIONS

STEP ONE: Cream butter and whisk in honey, yogurt, sour cream, and
one-fourth of the lemon juice. Mix flours, salt, soda, clove, and walnuts.
Combine ingredients softly. Do not whip or beat. Butter 8-inch square pan.
Pour batter into pan and bake at 350 degrees F for 45 minutes until skewer
comes out clean. Cool and unmold onto cake rack. Cut into 1--inch by
1--inch squares.
STEP TWO: Prepare the Indian Summer Berry Compote-- Combine fruit, mint,
and remaining lemon juice with raspberry sauce.
STEP THREE: Serve cake topped with compote.
Recipe By     : Richard Chamberlain, Restaurant at the Little Nell, Aspen
From:                                 Date: 05/29
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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