Read more at the source: TREASURERS’ TRAINING IN SCOTLAND
Article excerpt posted on en.intercer.net from Seventh-day Adventist Church.
The paralysed God: Omnipotent or impotent?
Is God as all-powerful and all-loving as we think?
Read more at the source: The paralysed God: Omnipotent or impotent?
Article excerpt posted on en.intercer.net from Adventist Record.
Potato Soup
Potato aficionados will go crazy over this recipe that serves a crew.
1/2 gal water
8-10 med potatoes, chopped fine
1/2 tsp Cayenne pepper
1/2 tsp salt
1/4 tsp thyme
1/2 tsp sage
1/2 C canned milk
4 tsp flour
1/4 stick butter
Boil water in large kettle and add potatoes, cooking until tender. Add onions, Cayenne peppers, salt, thyme, and sage. In a small pan mix canned milk and water. Stir and blend in flour. Cook over low heat and stir constantly until mixture thickens. Add butter and cook 10 minutes longer. Add this mixture to potatoes and cook for additional 10 minutes.
Servings: 6-8
Submitted by Pearl Otis
Recipes are freely shared by members and friends of AnswersForMe © 2010. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives
Read more at the source: Potato Soup
Article excerpt posted on en.intercer.net from Vegetarian recipes.
Sesame Balls
Craving a nutritious and quickly made snack? This is a great recipe for the beginning cook.
3/4 C smooth peanut butter
1/2 C honey
1/2 C sesame seeds
1 Tbsp hot water
chopped nuts (optional)
Mix all the ingredients, Using two teaspoons as scoops, make one inch balls and roll in sesame seeds or chopped nuts until covered. Store in airtight container in refrigerator.
Servings: 10 (2 balls each)
Submitted by Charrie Shockey
Recipes are freely shared by members and friends of AnswersForMe © 2013. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives
Read more at the source: Sesame Balls
Article excerpt posted on en.intercer.net from Vegetarian recipes.
Slovenian Christmas Bread (Potika)
Start a new tradition at Christmas or any other special occasion by making this delicious dairy free bread!
Dough:
3 C whole wheat flour (white winter wheat)
1/2 C pastry flour
1 1/2 C unbleached white flour
1/3 C honey
1 tsp salt
1/4 C softened margarine or grape seed oil
prepared EnerG Egg Replacer to equal 2 eggs
1 C lukewarm soy milk (vanilla flavor)
Filling:
1 pkg of graham cracker crumbs
2 tsp vanilla
3 C walnuts
1/2 C pecans
3 Tbsp milled cane sugar or maple syrup
3-4 Tbsp carob powder
Silk Creamer, enough to moisten to desired consistency
2 tsp lemon rind, finely grated
raisins, optional
In a large bowl, sift together the flours, and salt. With the finger tips work the soft margarine or oil into the flour mixture. Add the prepared egg replacer (well beaten until foamy), and 1 cup of lukewarm soy milk with honey dissolved in it and mix well. Stir in yeast, softened in 1/4 cup lukewarm soy milk, and beat by hand, or knead in a machine for about 20 minutes or until the dough is satiny and does not cling to the sides of the bowl. Cover the bowl with a towel and let rise in a warm place for about 2 hours or until it has doubles in bulk.
Note: dough can be made in a bread machine on dough setting, putting in liquids first, then flours and other dry ingredients.
Prepare the filling by processing all the dry ingredients including nuts, in a food processor until fine. Add Silk Creamer enough to moisten it to make it easily spreadable. Add vanilla and lemon rind and mix well. Set aside.
When dough is done turn it our onto a lightly floured board and divide into 3 equal parts. Roll each into a rectangle 1/4 inch thick. Spread each rectangle with 1/3 of the filling, sprinkle with raisins as desired, and roll up like jelly rolls. Pinch ends closed. Place the rolls onto oiled baking sheets and let them rise in a warm place until double in size. Bake at 350° for 20 minutes or until golden brown. After taking rolls out of oven, wait 10 minutes and cover with towel overnight. Place in airtight container. Slice into 1/2 inch slices at least 24 hours after baking. Flavor is best at least 24 hours after baking.
Submitted by Rosemary Carper
Recipes are freely shared by members and friends of AnswersForMe © 2013. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives
Read more at the source: Slovenian Christmas Bread (Potika)
Article excerpt posted on en.intercer.net from Vegetarian recipes.
