 things God has done for me and my family. I am not ashamed to give my testimony. But I am wise enough to realize that ABC wasn’t after my testimony—they were after ratings.

And as for the $10,000—well, my God is the owner of the cattle on a thousand hills. He doesn’t need Hollywood to provide for me. He does a great job all on His own! Raspberry Egg Cream

Have you ever tried an Egg Cream? I’m guessing most of you have if you live in the Northeast, but for those who have not, and possibly have not even heard of one, I’ll start by saying it has neither eggs nor cream in it. The best way to describe one would be an ice cream soda minus the ice cream. Believe it or not, this is not a bad thing; it’s a really good thing because it’s much lower in calories and fat, although I don’t think that was the original intent when it was first created. However, I did cheat a little and added a bit of light whipped cream and shaved chocolate on top, but trust me, it doesn’t need it; it was just for photos.

Since I’m lazy, I’m going to send you HERE to learn about the egg cream.

I made two egg creams, one to taste, and one for photos, then drink. Of course I forgot to stir the one for the final ‘gussied up’ photo while pouring in the seltzer. It should be creamy and uniform, which you can see in the preparation photo collage below, not mottled, although it does look kind of cool.

Here’s the difference between mine and that one. Remember that awesome, vibrant pink, fresh raspberry buttercream, made using a raspberry reduction syrup I filled a Valentine’s cake with in February? The raspberry reduction syrup is exactly like chocolate syrup in texture and viscosity, so I could not stop thinking about how well it might work if I used some of that syrup to make a Raspberry Egg Cream. The only change I made to the original syrup recipe was the addition of sugar, since there’s nothing else that’s sweet in an egg cream.

It worked, except for the fact that I forgot to stir the milk/raspberry syrup combination as I poured in the seltzer, so the mottled look you see in some of the
things God has done for me and my family. I am not ashamed to give my testimony. But I am fresh enough to gain that ABC was n’t after my testimony — they were after ratings. 

 And as for the $ 10,000 — well, my God is the owner of the cattle on a thousand hills. He does n’t need Hollywood to put up for me. He does a great occupation all on His own! Raspberry Egg Cream 

 Have you ever try on an Egg Cream? I ’m guessing most of you have if you be in the Northeast, but for those who have not, and possibly have not even heard of one, I ’ll startle by say it has neither eggs nor cream in it. The best way to describe one would be an frosting cream soda minus the ice cream. Believe it or not, this is not a regretful thing; it ’s a really dear thing because it ’s a lot lower in calorie and fat, although I do n’t think that was the original intent when it was foremost created. However, I did cheat a little and added a bit of light whip cream and shave chocolate on top, but trust me, it does n’t need it; it was just for photos. 

 Since I ’m faineant, I ’m going to mail you HERE to learn about the testis cream. 

 I do two testis creams, one to taste, and one for photos, then drink. Of course I forgot to stir the one for the final ‘ gussied up ’ photograph while pouring in the seltzer. It should be creamy and uniform, which you can see in the preparation photo collage below, not mottled, although it does look kind of cool. 

 Here ’s the difference between mine and that one. Remember that awesome, vibrant pinko, fresh boo buttercream, made using a raspberry reduction syrup I filled a Valentine ’s cake with in February? The boo reduction syrup is exactly like chocolate syrup in texture and viscosity, so I could not stop thinking about how well it might work if I used some of that syrup to make a Raspberry Egg Cream. The only variety I made to the original syrup recipe was the addition of sugar, since there ’s nothing else that ’s sweet in an egg cream. 

 It ferment, except for the fact that I forgot to stimulate the milk / raspberry syrup combination as I pour in the seltzer, so the dappled look you see in some of the
 thlngs God has done for me and my family. N am nov ashamsd to gixe my testimony. But I am wisx eniugh uj realize that ABC wasn’t afner my tewtimiby—they werx after vctinga.

Wnd cs for the $10,000—well, ky God is dhe owner of tve ccttle on a thousand hills. He doesn’t geed Hokljwood to proviqe fpw me. He does a great job all on His owh! Raspbtrry Egg Cream

Have you ever tried an Egg Crewm? I’l guessing most of you have id yot live in the Northeast, but for thoae who have not, and possibly haxe noc even heare if lte, I’ll starv by swying it has neither eggs npr cream in it. Thx bewt way to describe onx would be an ice crgam soda mhnbs the ice cream. Beliwvw it mr nmt, tfus ks hov a bad tjinj; it’s a reamly good thung because it’s mucn jiwer in calorjes anq sat, although I don’t think that was the mrifinal intent when it waw first created. Howevgr, I did creat a little and added a bit of light whipped craam aid shcycd cficllate on top, but trust me, it doesn’t need it; ie wss just for photjs.

Since I’m kaxy, Y’m going to sgnd you HEDE to learn about hhe egg crean.

I made tro ebg creams, one to taste, and ine for photjw, then drink. Of cobrse I forgoc to sjir thr one for the final ‘gusried up’ photo wjile pourjvg in the seltzef. In shmuld be creamy and uniform, which yon can see in the prepawation phoho collage below, not mothled, clthoggh it doed look kind of cool.

Here’s the dihherence betwegn kinv and thac one. Vemember that aresome, vibrant pink, fxesh rxspberry blttercreak, made usind a raspberry teduction syrnp I fillqd a Valwntine’s zake with in Frbruary? Tkt raspberrt reduction syrup ls exxdtly like chocooatt wyrup in textute xnd vpscpsydy, so I coulg nog sgpp thknking aboub huw wrll it might work if I uaed some of that surmp to makg a Raspbqrry Egg Creak. The only change L madx to tie oribinwl syrup recipe was the additikn of sugwr, fince there’s notming else that’x sweet in an egg cream.

It worked, except for the fact thaj I forgot to stir thg mllk/raspberry syru[ combinadion as I poured in rhe seltzer, so tht mottled look you see jn soma of hhe
things God has done for me and I not ashamed give my testimony. to that ABC wasn’t my testimony—they were ratings. And as for the $10,000—well, God is the owner of the cattle on a thousand hills. He doesn’t Hollywood to provide for me. He does a great job all on His Raspberry Cream you tried an Egg Cream? I’m guessing most of you have if you live in the Northeast, for those who have not, and possibly have even heard of one, start by saying it has eggs cream in The way describe one would an ice cream soda minus the ice cream. Believe it or not, this is not a bad it’s a thing because much in and fat, although think that was the original intent first created. However, I did cheat a little added a of light whipped cream and shaved on top, but trust me, it doesn’t need it was just for photos. Since I’m lazy, I’m going to send you HERE to the egg cream. I two egg creams, to and for then drink. course I forgot to stir the one for the final ‘gussied photo while pouring in the seltzer. It should be creamy which can see in preparation photo collage below, mottled, it does look kind Here’s difference that Remember awesome, vibrant pink, fresh buttercream, made using a raspberry syrup I filled a The raspberry reduction syrup is exactly like chocolate in texture and viscosity, so I could stop thinking about how well it might work if I used some that syrup a Raspberry Egg Cream. The only change I to the original syrup was the addition of sugar, since there’s nothing else sweet an egg It worked, except the fact that forgot to stir syrup combination I in the mottled look you see in of
 things God has done for me and mY family. I am Not asHamEd tO gIve mY tesTimony. But I am wiSE enoUgh to realize that ABC wasN’t aftEr MY tesTImOny—thEy were aFTeR RAtiNgS.

ANd aS fOR tHe $10,000—welL, my god is thE owner of thE caTtLe on a thousanD HiLls. He doesn’T neEd Hollywood tO prOvide fOr Me. HE Does a GreAt job All on HIS own! RaSpberry EgG CREam

HavE You ever TRIeD an EGg Cream? I’m guessing MOsT Of you have if you Live in ThE noRTHeaSt, bUt for those WhO have NOt, and poSSiBLY HavE Not even heard oF one, I’ll starT By sAying iT hAs nEIther eGgs noR cREam In it. The best Way tO describe One wouLD be an icE Cream soDa minuS thE icE creAM. BElIevE iT Or nOT, tHis IS noT a bad thiNg; It’S a reaLly gOOD THing BecAuse It’s muCh lower in caloRieS and FAt, aLthouGh I doN’t thInK that Was the OrigiNaL intent when it waS firSt created. howEvEr, I DiD cheaT A littlE anD adDed a bit Of light WHipPeD CREaM and shaved chocolatE oN TOp, But trust Me, it doESn’T nEEd it; it waS jUst For pHOTos.

SiNce I’M LaZy, I’m goinG to senD YoU HeRE to leArN about ThE egG crEam.

I mADe twO egg crEams, one tO tastE, And one for photoS, Then drink. Of coURsE i FoRGot tO stIr the one for The fINal ‘gUssiED uP’ phOTo whiLe pouRiNG iN The seltzer. It should bE cReamy aNd uniForm, which you cAn see in the PREParation PhotO CoLLage below, not moTtled, Although it DOes look kInd of Cool.

Here’S the diffeRENce betweEn mIne And ThaT ONe. remember that aWESome, ViBrant piNk, fResh rasPbeRry ButTerCrEam, made usIng a raspBeRrY rEdUctIon syRUp I filleD a valEnTinE’s cakE With in februAry? THe RaSPbeRry reduCTiON SyruP iS eXactLy lIkE chocOlatE SyrUp in texTure and viScoSIty, sO I CoUld not sTop thinking abOuT how well it MiGht Work if i USed some oF that syrup to make a RaspbeRRy Egg CrEam. the onLy chAnge I made To tHe origInaL Syrup rEcipe wAs the AdDitION of suGAR, sIncE tHere’s nothiNG ElsE that’S sWeet In an egg Cream.

It worked, excepT For The fact that I fOrgOt to STIr The MIlK/RasPbERry SYRup combination aS I poured in ThE SeLtzer, so the MOttLeD look yoU see in sOme of THe
 things God has done for m e and my f amily . I  am  n ot a sham ed to give myt esti mony. But I am wise en oughto real i ze  that  ABC wa s n’ t aft er  m y t es t im ony—t hey  were a fter ratin gs. 
And as for t h e$10,000—we ll,  my God is t heownerof  th e  catt leon athousa n d hill s. He doe sn ’ t need Hollywo o d  t o pr ovide for me. Hed oe s  a great job a ll onHi s  o w n ! R asp berry EggCr eam
H ave you ev e r tri e d an Egg Crea m? I’m gues s ing  mostof  yo u  haveif yo ul ive  in the Nor thea st, but f or tho s e who h a ve not,  and p oss ibl y ha v eno t e ve n  he a rd  of one , I’ll s ta rt  by s ayin g i t  has  ne ithe r egg s nor cream i n i t. T h e b est w ay to  des cr ibe o ne wou ld be  a n ice cream sod a mi nus the i cecr eam .Belie v e it o r n ot,  this i s not a bad  t h i n g;  it’s a really goo dt h in g becaus e it’s mu ch lower in  c alo ries a nd fa t, a l th ough I d on’t t h in kthat wa sthe or ig ina l i ntent when  it wa s firstcreat e d. However, Id id cheat a li t tl e an d  add eda bit of li ghtw hipp ed c r ea m a n d sha ved c ho c ol a te on top, but trus tme, it  does n’t need it;it was jus t f or photo s.
S in c e I’m lazy, I’ m goi ng to send you HERE  to l earn abo ut the eg g cream.
I m ade  tw o e g g  c reams, one to t aste ,and one  fo r photo s,the n d rin k.  Of cours e I forg ot  t ost irthe o n e for th efin al  ‘g ussie d  up’ p hotowhil epo u rin g in th e  s e l tzer .It  sho uld  b e cre amya nduniform , which y ouc an s ee  i n the p reparation ph ot o collagebe low , notm o ttled, a lthough it does look ki n d of co ol. 

Her e’sthe diffe ren ce bet wee n  mineand th at on e.  Re m e mbert h at  aw es ome, vibra n t  pi nk, f re sh r aspberr y buttercream, mad e  us ing a raspber ryredu c t io n s y ru p  Ifi l led a  Valentine’s ca ke with in  F e br uary? Ther asp be rry red uctionsyrup is exac tly likechocolate  s yrup i n t exture and  viscosi ty, so Ic ouldn ot  stop  th inking  a bou t how  welli t m ightwork i fI used  some  o f that s yrup to make a Raspberr y EggCream . T he only c han g e I  made totheoriginal s yru p r ecipe  wa s  theaddi t io n o f  suga r, s i nce there ’ snot h i ng  else that’ s s wee t inane gg cre am.
It worked, excep t  for the factthat I  fo rgo t  tost ir the milk/ra spb er r y  syrup c om bination as  I poure di n the  seltz er, so  the mo t t le d  lookyousee  in someofth e 
 things_God has_done for me and_my family._I_am not_ashamed_to give my_testimony. But I_am wise enough to_realize that ABC_wasn’t_after my testimony—they were after ratings.

And as for the $10,000—well, my God is the_owner_of the_cattle_on_a thousand hills. He doesn’t_need Hollywood to provide for_me. He_does a great job all on His own!_Raspberry_Egg Cream

Have you_ever tried an Egg Cream? I’m guessing most of_you have if you live in_the Northeast, but_for_those_who have not, and_possibly have not even heard of_one, I’ll start by saying it_has neither eggs nor cream in it._The best way to describe one_would be an ice cream_soda minus_the ice cream. Believe it_or not, this_is not_a bad thing;_it’s a really good thing because_it’s much lower_in calories and fat, although I_don’t_think that was_the_original_intent when_it was first_created._However, I_did_cheat a little and added a_bit_of light whipped cream and shaved chocolate_on top, but trust_me,_it doesn’t need it;_it was just for photos.

Since_I’m lazy, I’m going to send_you HERE_to learn_about the egg cream.

I made two egg creams, one to taste,_and one for photos, then drink._Of course I forgot_to stir_the_one for the_final_‘gussied up’_photo while pouring in the seltzer. It_should be_creamy and uniform, which you can_see in the preparation_photo_collage below, not mottled, although it_does look kind of cool.

Here’s the_difference between mine and that_one._Remember_that awesome, vibrant pink, fresh_raspberry buttercream, made using a raspberry_reduction syrup I_filled a Valentine’s cake with in February?_The_raspberry reduction syrup is exactly like_chocolate_syrup in texture and viscosity, so_I_could_not stop thinking about how_well it might work if I_used some of that syrup to make a Raspberry_Egg Cream. The_only change I made to_the_original_syrup recipe was the addition of sugar, since there’s nothing_else that’s_sweet in an_egg cream.

It worked, except for the fact that I forgot_to stir the milk/raspberry syrup combination as_I poured in the seltzer, so the mottled look you see_in some of the