I cherish to remember that it doesn’t matter who you are, who you are with, or where you are, you can savor the savior. It is Christmas morn, a little snow on the hills and our porch. The cat is happy by the fire and the dog is happy to jump around in the new fallen snow. No matter how you feel or what your lot in life is, you can grab the joy that Jesus Christ brought into this world. A fallen world of bad choices and sin wear and tear on our souls and everyday lives. But HE OVERCOMES! No matter what is under your tree this Christmas, may you reach for His hand and celebrate His birth and His relationship…today, tomorrow and into the future He has promised…Merry Christmas.
How do you see yourself today? Do you depend on how you feel about yourself or do you take what people say about you and apply that to your mind and heart? Who has the right to say anything about who you really are? Who sees the inside and who tells you the truth?
Paul says that the mark of a true believer is that we put no confidence in the flesh; we put no hope in our selves. He explains all the things he could have ‘esteem’ in about himself, his heritage, his passion for the Church, his knowledge of Scripture, or being a good person is not how a Christian or God bases esteem.
You hear people talking about our journey with Christ must be a relationship. That relationship involves a Holy God, His son, His Holy Spirit imparting knowledge into your heart. Heart knowledge…heart esteem…heart relationship. So, we allow these God personalities to block what the “Evil One” or flesh would say to us as individuals.
Those of us who are married or have been married, know that relationships involve open honesty and transparency. The same applies to the ultimate relationship with God. Listening to the Holy Spirit (thereby gaining insight and strength), telling Him the secrets of your heart (He will not condemn), He will encourage and speak truth, and responding in obedience. (You can only be in relationship when you submit)
Healthy Esteem? God provides that. Will you accept it?
Lorie’s Ultimate Coconut Cream Pie
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/4 cup shortening
1/4 cup cold butter, cubed
1 teaspoon white vinegar
2-3 tablespoons ice cold water
1 1/2 cups whole milk, divided
1 envelope (about 2 1/2 teaspoons) unflavored gelatin
1 (13.5-ounce) can pure coconut milk
1/2 cup sugar
1/4 cup cornstarch
1 large whole egg
3 egg yolks
2 tablespoons butter, room temperature
1 teaspoon coconut extract
1 (15-ounce) can cream of coconut
2 1/2 cups shredded, flaked coconut, divided
1 1/2 cups heavy cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Preheat oven to 425 degrees. In a large bowl, combine flour and salt. Cut in shortening and 1/4 cup cold cubed butter until mixture resembles coarse crumbs. Stir in the vinegar and 2 tablespoons water, until mixture forms a ball, adding more water if necessary. Pat into a ball and wrap in plastic wrap, and refrigerate for 4 hours or overnight.
Roll dough out to fit a 9 1/2-10 inch glass pie plate. Place crust in pie plate and trim and crimp edges. Place the dish on a baking sheet for easier handling. Prick the bottom and sides of the crust well with a fork. Line the inside of the crust with a piece of foil, allowing edges to extend several inches beyond the perimeter. Place 2 cups of dried beans in the crust to weight it down during baking and prevent shrinkage. Bake for 15 minutes or until crust is no longer raw on bottom. Remove the foil and beans by carefully lifting the foil out by the overhang. Bake for another 10 to 15 minutes or until light golden brown. Remove from oven and cool completely.
Place 1/2 cup cold milk in a mixing bowl (preferably with a pouring spout) and sprinkle with the gelatin. Set aside to soften for about 5 minutes.
Bring the remaining milk and coconut milk to nearly a boil in a large heavy saucepan over medium heat.
When the gelatin is soft, add the sugar, cornstarch, egg and egg yolks and whisk until very well blended. Gradually whisk about a 1/4 cup of the hot milk mixture into the gelatin mixture; repeat this process once or twice using about 3/4 cup of the hot milk mixture. Pour the warmed gelatin mixture into the saucepan with the hot milk and bring the mixture to a boil, stirring constantly. Cook for about 2 minutes or until mixture is very thick.
Strain the pastry cream through a fine wire strainer into a large clean bowl; whisk in the butter, coconut extract, and cream of coconut until smooth. Stir in 2 cups shredded coconut.
Pour into the cooled the pie shell and refrigerate for at least 8 hours.
To make the topping, beat the heavy cream in a large bowl on high speed until foamy. Add the powdered sugar and vanilla, and beat until soft to medium stiff peaks form. Spread over the pie. Sprinkle with remaining 1/2 cup coconut. Keep refrigerated.