December 16, 2019
Aimee Walker from Auckland, New Zealand, a former pastor, writes for The Joyful Life Magazine, serves as their community leader, and writes Bible Studies so that women grow up in Jesus.
You can find Aimee here:
And her Bible Studies here:
What Amiee says about our spiritual legacy:
"Slow and deep."
Maturity can't be rushed. Don't feel the need to race through the Word--there are times and seasons for doing things like reading through the whole Bible in a year, and grasping the big picture. But there's also much to be said for slowly and systematically reading through books of the Bible. We gain understanding as we repeatedly read and as we take the time to meditate and dig into its truth.
The same is true for those we're reaching out to and ministering to--don't be discouraged when there are not instant results. Just be faithful to sow what God is asking you to sow.
I was reminded of this recently with one of our kids who had been struggling to integrate into our new church and make friends based in our community. We moved and started going to a new church just over a year ago, and then six months ago we started hosting a family-friendly life group in our home every second Saturday to try and help us all establish connections. We were excited that one of the families had a daughter the same age as ours and hoped they'd hit it off--but we've struggled to even get them to say "hi" to each other (for six whole months)! Then last weekend, with the start of daylight savings and lighter evenings, the two girls asked if they could walk down the road for ice-cream. We said, "yes!"--and the other mother and I celebrated as they walked off together. The next day our daughter also enjoyed church--after months of stand-offs about attending. God used these shifts in attitude to remind me that it's not a race. Just keep being faithful and trust Him to bring the fruit.
Aimee's Caramel Slice Recipe--She says: "It's not quick but, boy, is it worth it!"
1 cup butter
2/3 cup sugar
1 egg, lightly beaten
2/3 cup plain flour (if using a gluten-free flour you may want to use closer to 1 cup)
1/2 cup desiccated coconut
11 tbsp. butter
1 cup brown sugar
4 tbsp golden syrup
1 tin sweetened condensed milk
4 tbsp plain flour
7 oz. dark chocolate (I use 85% cocoa solids)
3 tbsp butter
Preheat the oven to 375 degrees. Grease and line a slice tin with parchment paper.
Cream the butter and sugar together until thick and pale. Beat the egg in and then add in the flour, coconut, and salt. Beat until well combined. Spread the mix in an even layer into your prepared tin and then bake for 18 minutes. Remove the base from the oven.
While the base is cooking, make your caramel by melting all the ingredients in a saucepan/pot over medium heat. Stir continually to avoid burning on the bottom until the butter has melted and the sugar is dissolved. Pour it over the hot base and then return to the oven for another 10 minutes.
Remove from the oven and then cool in the tin before icing.
To make the icing, gently melt the chocolate and butter in a heatproof bowl over a saucepan of gently simmering water, stirring gently to combine. Pour over the top of the caramel and place in the fridge to set. Cut into slices and serve. (store the slice in the fridge)