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     "And I saw another angel ascending from the east, having the seal of the living God: and he cried with a loud voice to the four angels, to whom it was given to hurt the earth and the sea, Saying, Hurt not the earth, neither the sea, nor the trees, till we have sealed the servants of our God in their foreheads."  -Revelation 7:2-3

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Peanut Butter Pie

1 box (12.3 ounces) silken extra-firm lite tofu
3/4 cup all-natural creamy peanut butter
3/4 cup pure maple syrup
1 teaspoon pure vanilla
1/8 teaspoon salt
1/2 cup water
1/4 cup cornstarch
1 to 2 tablespoons chopped roasted peanuts

1. In a blender, combine the tofu, peanut butter, maple syrup, vanilla, and salt; blend until smooth.
2. In a small saucepan, stir together the water and cornstarch until dissolved.
3. Heat, stirring constantly until mixture thickens into a clear thick ball.
4. Add immediately to blended ingredients and blend until smooth. (If you allow the cornstarch to cool before blending, the pie will be lumpy).
5. Pour into cooled Graham Cracker Crust and chill 4 hours.

6. Just before serving, garnish top of pie with peanuts.

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