Name: Yorkshire Parkin (Oatmeal Gingerbread) (Rev.
Ingredients: 1 1/2 c (8 oz) medium oatmeal (this; Means ground oatmeal, not; Rolled oats); 1 1/2 c (8 oz) whole-wheat flour; 2 ts Baking powder; 1 ts Ground ginger; 1/2 ts Salt; 1/2 c (4 oz) apple sauce; 1 1/2 c (8 oz) brown sugar; 1/3 c (5 oz) black treacle (a kind; Molasses); 1/3 c (4 oz) golden syrup You; Could substitute molasses; For both of these, I guess.; 1 Egg white or substitute,; Lightly beaten; 1/2 c (4 fl oz) skimmed milk or; Substitute

Topical preaching has a venerable place in the history of the craft. Its legitimacy is seen in the validity of biblical and systematic theology. While this should not be the first choice of the pastor-teacher, every pastor will preach topically on occasion… Because the topical sermon can be more relentlessly unitary, one discovers that any list of the ten sermons which have most decisively influenced world culture and society consists mostly if not entirely of topical sermons.

David Larsen

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Digest, Dec.	1	Servings

INGREDIENTS

1 1/2	c	(8 oz) medium oatmeal (this
		Means ground oatmeal, not
		Rolled oats)
1 1/2	c	(8 oz) whole-wheat flour
2	ts	Baking powder
1	ts	Ground ginger
1/2	ts	Salt
1/2	c	(4 oz) apple sauce
1 1/2	c	(8 oz) brown sugar
1/3	c	(5 oz) black treacle (a kind
		Molasses)
1/3	c	(4 oz) golden syrup You
		Could substitute molasses
		For both of these, I guess.
1		Egg white or substitute,
		Lightly beaten
1/2	c	(4 fl oz) skimmed milk or
		Substitute

INSTRUCTIONS

Parkin is a variety of gingerbread, good warming stuff to eat out of doors
in cold weather. When I was a child, it was always a firm favourite for the
firework party on Bonfire Night each year. This is adapted from my mother's
recipe.
Method:
Prepare 2 1-lb loaf tins, or an 9x9 inch square tin, by spraying with Pam.
Set the oven at 350 deg F (gas mark 4).
In a large bowl, mix together the oatmeal, flour, baking powder, ginger,
and salt. In a small bowl or saucepan, mix together the apple sauce, sugar,
treacle, syrup, and milk, and warm slightly to dissolve the sugar. Add
these to the oatmeal mixture along with the egg white, and mix together to
make a soft mixture of a slow-pouring consistency, adding extra milk if
necessary. Bake for 40-50 minutes, or until the top springs back when
pressed lightly with a finger.
After it has cooled a bit, but before it gets cold, cut it into 2-inch
squares in the tin. Cool the pieces on a wire rack, and store them in an
airtight container.
It tastes better if it is stored for 2-3 days before eating.
Posted by williams@vmark.co.uk (Pete Williams) to Fatfree Digest [Volume 13
Issue 14] Dec. 14, 1994.
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with
permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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