Yom Kippur 2012

Today, YOM KIPPUR(day of atonement), is the holiest day of the year according to Leviticus 23. Our Father who art in Heaven - God (the creator of the universe) - set forth these biblical feasts, as pictures or 'portraits' of Yeshua ( Jesus' Hebrew name) which foreshadow different aspects of His ministry- which He fullfills; rehearsals, if you will, for what will happen in the future. They are a picture of His first coming (Spring feasts), His Life and ministry (the Long Summer), and His soon-coming return ( Fall feasts.) God reveals this to us through the changing of the seasons, thus revealing His eternal purpose for His people - our union and communion with Him.  Hebrews 9:11(how appropriate) states: "Christ came as the High Priest of good things to come..............." All of the Old Covenant looks forward to the good things to come - pointing to the Messiah and His work of redemption. This mean the good things are still coming because it has been accomplished through the death, burial and resurrection of Messiah. This is a lot to digest!


Bruce and I are fasting today and praying for the peace of Jerusalem (Psalm 122:6) We'll go gently off our fast tomorrow with the following light food: Eggs, fruit juice, cheeses, my recipe for apple and honey (traditional) served in this unique presentation from my Feasts of Israel Cookbook:

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APPLESAUCE CAKE BAKED IN A JAR

2/3 cup butter                                                          

2 2/3 cup sugar

4 eggs

2 cups applesauce

2/3 cup orange juice

1 teaspoon allspice

2 1/3 cup flour

 1/2 teaspoon baking powder

2 teaspoon baking soda

1/1/2 teaspoon salt

1 teaspoon cinnamon

2/3 cup chopped walnuts

Preheat oven to 325 degree.

Wash and rinse 7 pint jars with wide mouths and no neck. Pour hot water over all jars and dry. Grease inside well (I use cooking spray.) Have 7 matching rings and lids ready.  Cream together sugar and shortening. Beat in eggs, applesauce, and orange juice. Sift together  flour,baking powder, soda, salt and spices; add to applesauce mixture. Stir in nuts. Spoon cake batter into jars( I use a ladle) filling half-full. Bake for 45 minutes. Remove from oven one jar at a time wiping sealing edges clean. Put lid and ring on and screw tightly. Jars will seal as cake cools. Store as you would regular canned goods.

B'tayavon! (Hebrew for 'good appetite) 

* For a pretty presentation unscrew lid and place doillie, or, seasonal paper over sealed jar and replace top. Screw tightly. This produces a ruffled edge on the paper.