Peanut Butter Pie
4 (9-inch) graham cracker pie crusts
1 1/2 cups icing sugar
1 package (8 ounces) Cream cheese
2 large packages chocolate instant pudding
1 cup peanut butter
5 cups milk
2 containers (8 ounces each) cool whip
1 container (12 ounces) cool whip
Combine Cream cheese and peanut butter in large bowl. Beat at
medium speed until light and fluffy. Gradually add the two (8
ounces) containers of cool whip and powdered sugar. Continue to
beat until smooth. Spoon filling evenly into prepared pie crusts.
Freeze one hour until firm for Pudding Layer.
Pudding Layer: In large bowl, pour in milk and add
chocolate pudding mix. Beat until smooth and creamy. Spoon
pudding evenly on top of peanut butter layer in each crust.
Freeze 1 hour until firm for Whipped Topping.
Whipped Topping: Take the 12 ounce container of cool whip
and spoon evenly over each pie. Sprinkle with chocolate
sprinkles. Freeze overnight.
1 1/2 cups cranberries
1 1/2 cups sliced cooking apples
1/2 cup water
1 cup sugar
1 teaspoon lemon juice
pastry for 2 crust pie
cranberries, apples and lemon juice in water until tender. Add
sugar and cool slightly. Line pie plate with pastry and pour in
cranberry apple filling. Cover with top crust and vent, crimping
edges, or make a lattice design with 1/2-inch strips. Bake at
450°F for 10 minutes. Reduce heat to 350°F and bake 30 to 40
90 g of cane sugar
10 cl sunflower seed oil
4 bananas, crushed
1 teaspoon of grated lemon rind
175 g wheat flour (integral)
1 1/2 teaspoons baking powder
1/4 teaspoon pepper powder
60 g oatmeal flour
1/2 teaspoon Vanilla extract
175 g of yogurt
confectioner's sugar (garnish)
Grease a rectangular form of 22 x 18 cm. Preheat oven to 180°C.
Beat eggs, sugar and oil very well, then add the bananas and the
rind of lemon. Add flour, baking powder and pepper powder. Add
oatmeal, stirring with a spoon. Place dough at oven and bake for
30 minutes or until when the cake becomes hard and swollen Let
it rest until cool. Remove cake from form and control that all
sides are uniforms. Cut cake in 4 slices. To make the Filling
combine yogurt and the banana, mixing very well. Alternate one
slice cake then Filling (see picture). The last layer is
covered with confectioner's sugar.
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