Women of Worth

Saturday, May 8, 2010

~ From Our Father's Heart ~

I am always for you.
Because of what
Jesus has done for you,
I will never turn My back on you,
no matter how many times you fail to do what I ask of you.
He established Our bond, an unbreakable bond.
He established your new nature that desires to serve Me.
He established Our relationship.Walk with Me.
I will show you what real life is as your old life falls away.
As We spend time together,
you will cease attempting to be good before Me out of obligation.
You will understand what real love is and desire that
more than you desire to sin.
It is the way of the cross. It is My way.
I want it to be your way.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Artist
Tenth Avenue North
Song
Beloved

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Moist Sour Cream Coffee Cake

1-1/2 cups Granulated sugar

3/4 cup (1-1/2 sticks) butter or margarine, softened

1 tsp. Vanilla

2 Eggs

2 cups Flour

1 tsp. CALUMET Baking Powder

1/2 tsp. Baking soda

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

1 cup chopped PLANTERS Pecans

1/3 cup firmly packed brown sugar

1-1/2 tsp. Ground cinnamon

PREHEAT oven to 350°F. Beat granulated sugar, butter and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix flour, baking powder and baking soda. Add to sugar mixture alternately with sour cream, beating until well blended after each addition.

MIX pecans, brown sugar and cinnamon. Spoon half of the pecan mixture into greased 12-cup fluted tube pan or 10-inch tube pan; top with half of the cake batter. Repeat layers.

BAKE 55 minutes to 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes on wire rack. Loosen cake from side of pan with spatula or knife. Invert cake onto wire rack; gently remove pan. Cool completely.