First, there is no “gift of singleness” if by gift we mean a supernatural outpouring accompanied by some kind of revelation that it is God’s hidden will that you remain single all your days. I would suggest that there are two proper ways to speak of this gift. First, if you are single, you have the gift of singleness... The “gift” of which Paul speaks is the freedom that comes to us when we are not burdened with pleasing our spouse... Second, I believe we can speak of the gift of singleness if by that we simply mean a lack of a current pressing need to marry. I too have this kind of the gift at present. I am sympathetic to men who are eager to marry, or in certain circumstances, to remarry. But I do not at present share that urgency. Indeed I honestly can’t imagine remarrying. I am savvy enough, however, to know that this could change in a moment. God’s Word gives me liberty. If the desire comes to marry I would be without sin to do so. I would not be turning up my nose at some kind of pseudo-charismatic “gift” God had given me. I’d be giving thanks for the wife He would be giving me.

R.C. Sproul Jr.

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains	Jewish		1	Servings

INGREDIENTS

1/4	c	Canola oil
3/4	c	Sugar
1/2	c	Nonfat liquid egg substitute
1	ts	Vanilla extract
1	ts	Almond extract
2 1/2	c	Unbleached all-purpose flour
1	tb	Baking powder
1/2	c	Chopped walnuts
1/4	c	Mini semisweet chocolate chips (optional)

INSTRUCTIONS

>>From: Claudia Parras ([email protected])
The very idea of healthier (less fat and no cholesterol) mandelbread made
me pause, but I made this recipe as gift for a friend who is concerned
about such things and misses the traditional sort. I found the taste to be
pleasant, and I hope that you will also find it so!
Preheat oven to 350 F. Coat two baking sheets with a nonstick vegetable
spray.
In a medium bowl, beat oil, sugar, egg substitute and extracts. Add flour
and baking powder and mix well. Stir in nuts and chocolate chips, if using.
Batter will be stiff and sticky.
Divide batter into 4 parts. Lay out in four thin loaf shapes, 10 inches
long by 1-1/2 inches.
Spread the pieces out so they do not touch and continue baking until the
pieces are brown, about another 10 to 12 minutes, being careful they do not
burn on the bottom. Makes 40.
Posted to JEWISH-FOOD digest V97 #301 by Mrs. Elaine Radis
([email protected]) on Nov 18, 1997

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