Yorkshire Parkin (oatmeal Gingerbread) (rev.

The main art in the matter of spiritual living is to know how to handle yourself. You have to take yourself in hand, you have to address yourself, preach to yourself, question yourself. You must say to your soul: 'Why art thou cast down-what business have you to be disquieted?' You must turn on yourself, upbraid yourself, condemn yourself, exhort yourself, and say to yourself: 'Hope thou in God' - instead of muttering in this depressed, unhappy way. And then you must go on to remind yourself of God, who God is, and what God is and what God has done, and what God has pledged Himself to do. Then having done that, end on this great note: defy yourself, and defy other people, and defy the devil and the whole world, and say with this man: 'I shall yet praise Him for the help of His countenance, who is also the health of my countenance and my God.'

Martyn Lloyd-Jones

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

INGREDIENTS

1 1/2	c	8 oz medium oatmeal this
		Means ground oatmeal, not
		Rolled oats), Rolled oats
1 1/2	c	8 oz whole-wheat flour
2	t	Baking powder
1	t	Ground ginger
1/2	t	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), 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
		Issue 14] Dec. 14, 1994.

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  FATFREE Recipe collections
copyrighted by Michelle Dick 1994. Used  with permission. Formatted by
Sue Smith, S.Smith34,  TXFT40A@Prodigy.com using MMCONV.  1.80Ã¡  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2096 Calories From Fat: 47 Total Fat: 5.4g Cholesterol: 10mg Sodium: 2399.8mg Potassium: 1059mg Carbohydrates: 489.7g Fiber: 6.5g Sugar: 338.8g Protein: 31.1g