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Blueberry Crumb Bars
Submitted by: Sandi
1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup shortening
1 egg
1/4 teaspoon salt
1 pinch ground cinnamon
4 cups fresh blueberries
1/2 cup white sugar
3 teaspoon cornstarch
Mix together 1 cup sugar, 3 cups flour, baking powder, shortening, egg, salt (optional) and ground cinnamon (optional). Mix well with pastry cutter or fork. Dough will be crumbly. Pat half of dough in a 9 X 13 inch greased pan.
Mix together blueberries, 1/2 cup sugar, and cornstarch. Place mixture into pan over dough. Crumble remaining dough over berries. Bake at 375 degrees for 45 minutes or until top slightly browns. Makes 12-15 bars.

Oreo Torte
Submitted by: VickiB
19-ounce package Oreo cookies
3/4 cup margarine, melted
8 ounces cream cheese, softened
1 cup powdered sugar
16-ounce tub frozen whipped topping, thawed
1 large package instant chocolate pudding
2 3/4 cups milk
Crush cookies and set aside 1 cup. Place the remainder of the cookies in a 9x13 pan, and pour melted margarine over the top and chill one hour. Beat together cream cheese, sugar, and half of the whipped topping. Pour over crust. Mix the instant pudding and milk until blended. Pour over the cream cheese layer. Top with remaining whipped topping. Sprinkle on the cup of crushed cookies. Chill for one hour.

Orange-Pineapple Dessert
Submitted by: Deelight
1 small can crushed pineapple with juice
1 small box of sugar-free orange gelatin
1 cup of buttermilk
1/2 carton (4 ounces) fat-free whipped topping
Bring pineapple and juice to a boil; remove from heat and stir in gelatin until dissolved; add the buttermilk, and mix thoroughly. Let the mixture cool to room temperature, then fold in whipped topping. Refrigerate until ready to serve.

To submit your favorite recipes to be included in the Garden of Friendship Recipe Book, please email them to Barbiel

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