|1 cup white
1 teaspoon baking powder
3 cups all-purpose flour
1 cup shortening
1 pinch ground cinnamon
4 cups fresh blueberries
1/2 cup white sugar
3 teaspoon cornstarch
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
Makes 12-15 bars.
package Oreo cookies
3/4 cup margarine, melted
8 ounces cream cheese, softened
1 cup powdered sugar
tub frozen whipped topping, thawed
1 large package instant chocolate pudding
2 3/4 cups milk
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.
|1 small can
crushed pineapple with juice
1 small box of sugar-free orange gelatin
|1 cup of
1/2 carton (4 ounces) fat-free whipped topping
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
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine