Submitted by: Lady
1 (18.25 ounce) package yellow cake
1 (3.5 ounce) package instant banana pudding mix
1 cup water
1/4 cup vegetable oil
3/4 cup mashed bananas
2 cups confectioners' sugar
2 tablespoons milk
1 dash Vanilla extract
1/2 cup chopped walnuts (optional)
Preheat oven to 350°F (175°C). Grease and flour a 10 inch Bundt
pan. In a large bowl, stir together cake mix and pudding mix.
Make a well in the center and pour in eggs, water, oil and
mashed banana. Beat on low speed until blended. Scrape bowl, and
beat 4 minutes on medium speed. Pour batter into prepared pan.
Bake in a preheated oven for 50 to 55 minutes, or until cake
tests done. Let cool in pan for 10 minutes, then turn out onto a
wire rack and cool completely. Makes 1 - 10 inch Bundt
cake, serving 12.
In a small bowl, combine confectioners' sugar, milk and Vanilla.
Whisk until smooth and of a drizzling consistency. When cake is
cooled, drizzle icing over cake with a zigzag motion. Sprinkle
chopped nuts over wet icing if desired.
with Toffee Sauce
Submitted by: Lady
4 slices banana loaf cake
50g (2oz) caster sugar
50g (2oz) unsalted butter
3 tablespoons double cream
small saucepan gently melt the sugar. Stir in the butter and
cream. Pour the sauce over the cake slices. Serve.
Graphics by MM
1 and 1/4 cups graham cracker
1/2 cup finely chopped hazelnuts
1/3 cup butter, melted
3 packages (8 ounce each) of
Cream cheese, softened
3/4 cup sugar
1/2 teaspoon ground cardamom
1 and 1/2 teaspoons Vanilla
3 eggs, slightly beaten
1 (14 ounce) to 14 and 1/2 ounce
jar of lingonberries
(or one 16 ounce can of whole cranberry sauce)
Preheat oven 350°F.
In small bowl mix graham cracker
crumbs, hazelnuts and butter. Press into bottom of 9 inch
springform pan. Bake 10 minutes and cool on wire rack.
In large bowl beat Cream cheese,
sugar, cardamom and Vanilla until smooth and creamy. Stir in
beaten eggs. In small sauce pan, heat berries over low heat
until softened, stirring once in a while. Drain syrup (juice)
from berries..chill the syrup. Stir drained berries into cream
cheese mix and pour the whole thing into baked crust. Place
this pan in a shallow baking pan. Bake for 40-45 minutes or
until about a 2 and 1/2 inch area around the outside edge
appears set when gently shaken. Cool on rack for 15 minutes.
Then, using a sharp small knife, gently loosen crust from
sides of pan. Cool for around 30 minutes more. Remove the
sides of your spring form pan and cool the cheesecake
completely. Cover and chill at least 4 hours before serving.
Stir up reserved syrup and spoon over each serving. Serves 12.
To submit your favorite recipes to be included in the
Garden of Friendship Recipe Book, please email them to Barbiel
Background graphics made especially for the Recipes
Committee of the Garden of Friendship by Valatine