Host Alan Mansager has been active in the Word since 1978 and an ordained minister for over 25 years. He had a key role in the founding three ministries and was the editor of three Bible-teaching periodicals. He has been a television host for over 20 years. His passion is Bible exegesis. He has been happily married to his wife Margie for over 40 years.
Host Randy Folliard has been active in the ministry since the late 90's. He was one of the founding ministers of Yahweh's Restoration Ministry. His greatest accomplishments include his love for scripture and his wife and two daughters. His approach to the Bible is often literal with an endless desire to gain greater insight and understanding.
After reviewing the barley from the land of Israel and communicating with Brian Convery who has 20 years of experience of actively looking for the barley from Israel, YRM is ready to officially confirm that the March new moon on 3/14/21 will begin the month of Abib, i.e., the month of young ears of grain. We encourage all to look for and report any new moon sightings to YRM this Sunday.
Even though there are photos below of both domestic and wild barely, YRM only uses WILD barley to determine Abib. Also, all photos are courtesy of abibofgod.com
1⁄2 cup oil
1⁄4 teaspoon salt
2 tablespoons sugar
1 cup milk
2 cups flour
1 tablespoon cinnamon (optional)
Measure oil into mixing bowl.
Add eggs and mix well.
Add sugar and salt.
Add milk and flour alternately.
Oil griddle or waffle iron well before using.
Bake until golden.
1 1⁄2 cups sifted flour
1 cup milk
4 well beaten eggs
2 tablespoon butter or margarine
3⁄4 cup applesauce
Combine milk, eggs, butter/margarine and applesauce.
Add to flour.
Drop onto hot greased griddle.
Brown on both sides.
3 eggs, well beaten
2 tablespoons butter
1 cup dry cottage cheese
1⁄4 cup flour, sifted
1⁄4 teaspoon salt
Beat eggs well. Add cottage cheese, butter, flour and salt. Beat only until well blended.
Cook by tablespoons on a heated griddle.
Spread with tart Jelly.
Sprinkle with powered sugar.
1 cup boiling water
1 cup flour
½ cup butter (1 stick)
3 eggs, unbeaten
1/8 teaspoon salt
Add butter and salt to boiling water and stir over medium heat until butter is melted and mixture boils again.
Add the flour, all at once, and stir vigorously until the mixture leaves the sides of the pot.
Remove from heat and let cool for about 20 minutes – THIS IS VERY IMPORTANT.
Transfer cooled mixture to a large mixing bowl. With an electric mixer, beat in one egg at a time, beating thoroughly after each addition.
Using a tablespoon, place dollops on an ungreased cookie sheet – you should have about 14 or 15 cream puffs.
Place the cookie sheet in the center of a preheated 450 degree oven for 20 minutes.
Without removing the cream puffs, turn the oven down to 350 degrees and bake for an additional 20 minutes.
Remove from oven and transfer puffs to a rack to cool. Cool thoroughly!
When the puffs are completely cooled, cut the top off of each puff and fill with vanilla pudding.
Frost the top with fudge frosting. You can change fillings or toppings of your choice.
It’s really good with chicken salad.
4 cups flour
1 cup sour cream
3 cups drained pineapple
3 tablespoons cornstarch
1 pound butter or margarine Vanilla
1 cup sugar or 3⁄4 cup honey
Preheat oven to 325 degrees.
Cut shortening into flour, add sour cream and vanilla.
Refrigerate 2 hours.
Cook pineapple, sugar/honey, and cornstarch until thick and clear.
Roll out half of dough and put in jelly roll pan. Spread cool filling over dough and cover with remaining dough.
Bake until brown.
Can be topped with powered sugar, if desired.