La Crema
A light flavorful dessert
Submitted by: Kathie |
1/4 cup
sugar
2 tablespoons cornstarch
2 egg yolks
1 1/2 cups hot milk |
1 orange
rind, grated
1 teaspoon vanilla
Cinnamon to taste
|
| Mix
together the sugar and cornstarch, and add the
egg yolks on by one, beating with each addition.
Continue beating until light and smooth. Use an
electric hand beater, or food processor.
Gradually add the hot milk, mixing well. Add the
grated orange rind. Cook over very low heat,
stirring often until mixture is thick and creamy.
Stir in the vanilla. Pour into glass dish. Cover,
refrigerate until cold, and sprinkle with
cinnamon or pink sugar to taste. In summer, top
the cold Crema with cold sweetened strawberries
or raspberries. Serves 2-3. |
Lemon
Pudding Cake
Submitted
by: Brenda |
1 egg,
seperated
1/2 cup sugar
1/3 cup milk
2 tablespoons flour |
2
tablespoons lemon juice
1 teaspoon grated lemon peel
Dash of salt
Whipped cream, optional |
| Beat egg
yolk. Add sugar, milk, flour, lemon juice, peel
and salt; beat until smooth. Beat egg white until
stiff peaks form; gently fold into lemon mixture.
Pour into 2 ungreased 6-ounce custard cups. Place
the cups in an 8-inch square baking dish. Pour
boiling water into pan to a depth of 1 inch. Bake
at 325 degrees for 40-45 minutes, or until a
knife inserted in center comes out clean and top
is golden. Serve with whipped cream. Serves 2. |
Chocolate
Cake
Submitted
by: Brenda |
CAKE:
2 1-ounce squares unsweetened chocolate, melted
1/2 cup boiling water
1 cup sugar
1/2 cup shortening
1 egg
1/2 teaspoon vanilla
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sour milk* |
FROSTING:
1 1/2 cups sugar
1/3 cup milk
2 1-ounce squares unsweetened chocolate, melted
2 tablespoons shortening
1 tablespoons light corn syrup
Dash of salt
2 tablespoons butter or margerine
1 teaspoon vanilla
|
In mixing
bowl, stir chocloate and water until blended. Add
sugar, shortening, egg and vanilla; mix well.
Combine flour, baking soda and salt; gradually
add to the chocolate mixture alternately with
sour milk. Pour into a greased 8-inch baking pan.
Bake at 350 degrees for 30-45 minutes. Cool
completely. For frosting, combine the first six
ingredients in a saucepan; bring to a boil. Boil
for 2 minutes, remove from heat. Set pan into a
larger pan of ice water. Beat for 1 minute. Add
butter and vanilla. Beat until frosting is
desired spreading consistency, up to 10 minutes.
Frost cake. Serves 4.
Note:
*To sour milk, place 1 teaspoon white vinegar in
a measuring cup; add milk to equal 1/4 cup. |
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
|