Prayers

I am sometimes asked to lead the intercessionary prayers at church, in the Anglican tradition.
I don't like doing it - prefer something more interactive - but recently, feel it is right.
I feel it is right because the prayers are God-inspired, not of my own creativity or glorifying writing techniques.
I feel it is right because I feel no pride - yet recognise that they are 'right'.
Here are the last lot, on Palm Sunday:

Meekness and majesty
Manhood and deity
In perfect harmony
The Man who IS God.

Lord, those many years ago, riding into Jerusalem, Your people then recognized you as their king. Forgive us, Lord, for those many times in our daily lives when we fail to acknowledge your kingship and give other things more importance.

As the crowd hailed you as you entered Jerusalem, so do we. We know that you are healer, redeemer, saviour - and that with You, all things are possible. We bring you our hopes for the future: for peace in the troubled countries of Libya and Ivory Coast; for restoration of devastated lives after the earthquake in Japan; and we ask, not only for your intervention, but that you will be glorified, that men and women will see your great power at work in those situations.

We pray for your people who, like the disciples, know you as their king, especially for our leaders: the bishops, our Dean here in Guernsey and all those who guide us in Your ways. Give them wisdom, bless them.

And just as many flocked to you for healing, so we too pray for those who are sick, physically, or are burdened mentally and emotionally, and expecially for those suffering grief or loss.

Meekness and majesty
Manhood and deity
In perfect harmony
The Man who IS God. (With thanks to Graham Kendrick for these words of chorus)

Baked white chocolate cheesecake

This is from Taste of Home...

16 ServingsPrep: 30 min. + cooling Bake: 65 min. + chilling

Ingredients
1-1/2 cups chocolate wafer crumbs (about 27 wafers)
3 tablespoons butter, melted

FILLING:
3 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/4 cup heavy whipping cream
1 teaspoon vanilla extract
3 eggs, lightly beaten
1-1/2 cups vanilla or white chips, melted and cooled

GLAZE:
2 cups (12 ounces) semisweet chocolate chips
1 cup heavy whipping cream
2 tablespoons butter
2 tablespoons sugar
1 cup vanilla or white chips, melted and cooled
Striped chocolate kisses, optional
Raspberries, optional
Directions
In a small bowl, combine wafer crumbs and butter; press into the bottom of a greased 9-in. springform pan. Place pan a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
In a large bowl, beat the cream cheese, sugar, cream and vanilla until smooth. Add eggs; beat on low speed just until combined. Stir in melted vanilla chips. Pour into crust. Place pan on a double thickness of heavy-duty foil (about 16 in. x 16 in.). Securely wrap foil around pan.
Place springform pan in a larger baking pan. Add 1 in. hot water to larger pan. Bake at 350° for 65-70 minutes or until center is almost set. Remove pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
For glaze, place chocolate chips in a large bowl; set aside. In a heavy saucepan, bring the cream, butter and sugar to a boil over medium-high heat, stirring constantly. Pour over chocolate chips. Cool for 3 minutes. Stir until smooth and cool.
Remove sides of pan. Spread glaze over the top and sides of cheesecake. Refrigerate for 2 hours.
Drizzle melted vanilla chips over cheesecake. Garnish with kisses and raspberries if desired. Refrigerate leftovers. Yield: 12-14 servings.