The story of Easter is one of persecution and rebirth, making it the central experience of the Christian belief system. On the Friday before Easter, Christians believe that Jesus was executed by crucifixion. His body was removed from the cross and buried in a guarded cave, with a large boulder blocking the entrance.
On the following Sunday, Jesus' gravesite was visited by faithful women and his mother Mary may have been among them-who discovered that the cave was empty. Later that day and for several days after, Jesus' followers sighted him and came to believe that Jesus had been risen from the dead by God.
Jesus' resurrection holds central importance in Christian liturgy, as the pinnacle expression of sin and redemption. Romans 4:25 explains that, "Jesus was put to death for our trespasses and raised for our justification."
Jesus' resurrection - his being "raised" - is understood as evidence that he, through his righteousness, can redeem not only himself in death, but also the entire Christian community in life. As Romans 5:18 says: "Just as the result of one trespass was condemnation for all men, so also the result of one act of righteousness was justification that brings life for all men."
EVERYONE HAVE A BLESSED SUNDAY, THIS IS THE DAY THAT THE LORD HAS MADE SO REJOICE AND BE GLAD IT IS.
Happy Easter and Happy Resurrection Day to all.
Saturday, April 11, 2009
Friday, April 10, 2009
WHAT'S COOKIN' EASTER DESSERT
OLD-FASHIONED CARROT CAKE
Carrot cakes first became commonly available in restaurants and cafeterias in the United States in the early 1960s. It was at first a novelty item, but people liked them so much that carrot cake became standard dessert fare. In 2005, Food Network listed carrot cake, with its cream-cheese icing, as number five of the top five fad foods of the 1970. My mother added carrot cake to or family Easter Dinner in the late 60th and my sister and I add the cream-cheese icing to my mother recipe in 1972.
CARROT CAKE
1 1/2 cup vegetable oil
3 eggs
2 teaspoons cinnamon
2 teaspoons vanilla extract
2 cups shredded raw carrots
1/2 cup crushed pineapple, drained well
2 cups sugar
2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1/2 cup chopped pecans
Combine oil, sugar, and eggs. Mix well. Add cinnamon, vanilla, carrots, and pineapple. Add dry ingredients mixing well.
Pour in 9x13 grassed pan. Bake at 350 degrees for 45 to 50 minutes. Cool in pan.
CREAM CHEESE FROSTING
1 3-ounce package cream cheese, softened
1 1/2 cups confectioners sugar
1 tablespoon margarine, softened
1/3 cup crushed pineapple, drained
1/4 cup pecans, chopped
Mix cream cheese, sugar, and margarine, until fluffy. Add pineapple and pecans mix well.
Carrot cakes first became commonly available in restaurants and cafeterias in the United States in the early 1960s. It was at first a novelty item, but people liked them so much that carrot cake became standard dessert fare. In 2005, Food Network listed carrot cake, with its cream-cheese icing, as number five of the top five fad foods of the 1970. My mother added carrot cake to or family Easter Dinner in the late 60th and my sister and I add the cream-cheese icing to my mother recipe in 1972.
CARROT CAKE
1 1/2 cup vegetable oil
3 eggs
2 teaspoons cinnamon
2 teaspoons vanilla extract
2 cups shredded raw carrots
1/2 cup crushed pineapple, drained well
2 cups sugar
2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1/2 cup chopped pecans
Combine oil, sugar, and eggs. Mix well. Add cinnamon, vanilla, carrots, and pineapple. Add dry ingredients mixing well.
Pour in 9x13 grassed pan. Bake at 350 degrees for 45 to 50 minutes. Cool in pan.
CREAM CHEESE FROSTING
1 3-ounce package cream cheese, softened
1 1/2 cups confectioners sugar
1 tablespoon margarine, softened
1/3 cup crushed pineapple, drained
1/4 cup pecans, chopped
Mix cream cheese, sugar, and margarine, until fluffy. Add pineapple and pecans mix well.
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