A new StandingWatch program was posted on the Web, titled, “Could Jesus Return Tonight?” A strong minority of Americans believes that we are living in the End Times, while 52 percent disagree. Some believe and teach that Jesus could come back tonight, while others say that He won’t return at all. What does the Bible tell us?
A new German sermon was posted on the Web, titled, “Das Opfer Jesu Christi” (“The Sacrifice of Jesus Christ”).
Our new German booklet, “Jesus Christus—Ein Grosses Geheimnis” (“Jesus Christ—A Great Mystery”), was posted on the Web.
RECIPES FOR DAYS OF UNLEAVENED BREAD
The following sets forth a selection of recipes for the Days of Unleavened Bread:
SOFT UNLEAVENED BREAD
Ingredients:
1-1/2 c. unbleached white flour
1-1/2 c. whole wheat or rye flour
1/4 c. flaxseed meal (optional)
3 eggs
1/2 t. salt
1/3 c. oil
Mix oil and eggs together then add to flour and salt. Add enough water to make it easy to pour.
Pour into well-greased large cookie sheet with edges. Bake in preheated 450 F oven for 15 to 20 min
or until slightly golden brown.
Cut into rectangles when cooled. Good for sandwiches and toast because it is somewhat soft.
ALMOND BREAD
Ingredients:
4 eggs
1 cup sugar
3/4 cup butter/oil
3 cups flour
1/2 tsp. vanilla
1 tsp. almond extract
1 small bag almonds, sliced
Mix sugar, eggs and 1 cup flour and butter. Mix well. Add remaining ingredients. Pour (mash) into 2 bread pans (greased and floured). Bake at 350 for 30 minutes. Reminds one of a solid brick. Can be cut and toasted.
VANILLA KIPFERL’S
Ingredients:
2 1/8 cups flour
1 1/4 cups ground almonds
1 egg
3/4 cup butter
pinch of salt
3 tsp. granulated sugar
1/2 cup confectioners’ sugar
Confectioners’ sugar for rolling Kipferls in.
In a large mixing bowl, combine the salt and the flour. Cut in the butter, and mix in with your hands. Add the confectioners’ sugar, the egg, the granulated sugar, and the ground almonds to the flour mixture. Place the dough in the refrigerator for 30 minutes. Remove dough from refrigerator, pinch off about an inch and form into a crescent shape. Place the kipferl on a baking tray, leave them in the refrigerator for 15 minutes. Bake at 400 degrees F for 10 to 15 minutes. When done (slightly brown), remove carefully from the tray. While still warm, roll the kipferl in the confectioners’ sugar.
The vanilla kipferls originated in Austria, and they are also very popular in Switzerland and Germany. The kipferl becomes even yummier after 2 to 3 days….but only for those who can resist long enough. If desired, the two ends of the kipferl can be dipped in warm chocolate and then left to cool. Makes 5 dozen (30 servings).
BUTTER FUDGE SQUARES
Base:
½ cup butter
½ cup brown sugar
¼ tsp. salt
1½ cups flour
Mix and pat in square pan.
Topping:
2 eggs, beaten
1cup brown sugar
3 tbs cocoa
¼ cup chopped nuts
1/3 cup coconut
1 tsp. vanilla
Spread over base and bake 15-30 minutes at 350. Ice if desired
CHEESE MARMELADE SQUARES
Ingredients:
2 cups flour
½ cup butter
½ cup soft nippy cheese
½ tsp. salt
Mix until crumbly.
Take more than half and pat into 8×8 greased pan.
Spread with orange marmalade and cover with remaining cheese mixture.
Bake at 400 degrees for 20 to 30 minutes, until golden brown.
CHEESE DELIGHT
(cheese cake)
Ingredients:
1¼ cup cornflake crumbs
¼ cup sugar
1/3 cup melted butter
Combine cornflakes, sugar, and butter. Pat crumb mixture into 9×13 pan.
Bake 375 F for 8 minutes. COOL
1 cup icing sugar
1 tsp. vanilla
8 oz. pkgs. Cream cheese
Mix well.
4 cups of whipped cream
Fold whipped cream into cream cheese mixture.
Let set in fridge or freezer till firms from the cold.
Spread on top 1 or 2 tins of canned pie filling, any kind you like.
CRUSTLESS BROCCOLI AND CHEDDAR MINI QUICHES
Ingredients:
1 can ( 12 oz.) evaporated low-fat 2% milk
3 large eggs- beaten
2 tbs flour
1/4 tsp. salt
1/4 tsp. pepper
2 cups ( 8 oz.) shredded cheddar cheese
2 cups chopped frozen broccoli – thawed and drained
1/2 cup chopped red pepper
Preheat oven to 350 degrees
Grease and lightly flour 12 ( 2 1/2 inch ) muffin cups
Wisk together evaporated milk, eggs, flour, salt and pepper in medium bowl
Stir in cheese, broccoli, and red pepper
Spoon mixture info muffin cups filling almost to rim
Bake 23-28 minutes. Cool 15 minutes. Run spatula around the inside edges to remove quiches.
CHOCOLATE CHERRY SHORTBREAD COOKIES
Ingredients:
1/2 cup maraschino cherries, drained and chopped
2-1/2 cups all-purpose flour
1/2 cup sugar
1 cup cold butter
12 ounces white chocolate chips
1/2 teaspoon almond extract
Directions:
Preheat oven to 325 degrees F.
In a large bowl, combine flour and sugar. Using a blender, cut in the butter until mixture resembles large crumbs (doesn’t have to be fine). Stir in drained cherries and white chocolate chips. Stir in almond extract. Knead mixture until it forms a smooth ball. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool. Makes about 50. To store, layer cookies between waxed paper in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
POTATO CHIP COOKIES (tastes like pecan sandies)
Blend together until smooth:
3/4 c. sugar
3/4 c. butter
1 egg
1 t. vanilla
Mix in:
1-1/2 cup flour
1-1/2 c. chopped pecans
3/4 c. finely crushed potato chips
Drop by spoonful onto lightly greased cookie sheet. Flatten slightly with a fork.
Bake at 350 F. for 12-15 min.
CREPES (dessert or main course)
Put the following ingredients in a blender and mix until well blended.
2/3 c. flour
1/2 t. salt
3 eggs
1 c. milk
For each crepe, pour 1/4 c. batter into hot, lightly greased and pre-heated 8-inch skillet or crepe pan, tilting the pan to cover the bottom. Cook over medium heat until lightly browned on both sides, turning once when the crepe begins to pull away from the sides of the pan.
Mix together:
Two 8-ounce pkgs cream cheese, softened
1/4 c. sugar
1 t. vanilla or lemon juice and 1 t. grated lemon rind
Spread cream cheese down the center of each crepe, then roll up like a burrito. Serve warm or cold with fruit compote topping. Can also fill with a savory meat mixture (such as creamy chicken and broccoli or creamy beef and mushrooms to serve warm as a main course. Instead of vanilla or lemon flavoring, use herbs
