Unknown Souldier is amongst the current rock crop’s most exhilarating and inspiring acts, with collective credits as diverse as previous deals with RCA Records / BMG to tour positions with Gavin DeGraw, Avril Lavigne, and Matt White. But there’s also an underlying seeker-friendly sensitivity that also makes these four guys just as uplifting as they are musically gifted.
The group’s newest release, A Better World, is replete with personal tales and eternal truths to help bring a sense of healing to listeners, but never at the expense of softening the group’s unbridled rock n’ roll energy.
Musically, the band falls somewhere between the recent stylings of Creed and Third Day crossed with the classic guitar charges of Led Zeppelin and the bluesy undercurrents of Stevie Ray Vaughan.
In the spirit of the holidays, lead vocalist Brother Terry shares his father’s recipe for French Cookie Cup. Brother Terry says, “The original recipe was made famous by my Dad, Frank Baert in the 70’s in NYC Restaurants and on ABC’s Eyewitness News Gourmet Chef Specials. Its a large thin almond cookie that you mold into a cup, and fill with fresh berries or fruit, topped with Whipped Cream or Saballion. Scrummmmmptious! Yum Yummie :)”

French Cookie Cup
Unknown Souldier lead vocalist Brother Terry
250 grams Blanched Sliced Almonds
250 grams Sugar
75 grams Flour
25 grams Melted Unsalted Butter
5 Egg Whites
Take the flour, the sugar and the almonds, and mix together well with a wooden spatula.
Add the egg whites, and then add the melted butter to the mixture.
Using an ungreased teflon baking sheet pan, put a tablespoon of the mixture on a sixth of the sheet pan, allowing room for 6 equal cookies about 4 inches in diameter.
For each cookie, put the tablespoon of mixture in the center of its sheet pan area, and spread out to 4 inch diameter using a dinner fork.
Have your oven pre-heated to 350 degrees.
Bake cookies in your oven for 8-10 minutes until golden brown.
The cookies need to be soft when they come out of the oven, so that you can put them over cups of your choice to take the shape of a cup.
Let the cookies cool, and they will retain the “cup” shape.
When the cookie cups are cooled down, turn them over and fill with berries, or fresh fruit of your choice, then top with Whipped Cream or Saballion.
I’ve served Peach Melba in this cookie cup, and my friends loved it too!
God Bless You Guys-
Bon Appetit…
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For more about Brother Terry and Unknown Souldier, visit the band’s website.
For more Cooking with Christian Music recipes, visit the Gospel Soundcheck archives!
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