|Cranberry Cream Cheese Mold
cups boiling water
1 package (8 serving size) cranberry flavor JELL-O
(or any red flavor your preference)
1 1/2 cups cold water
teaspoom ground cinnamon
1 medium apple, chopped
1 cup whole berry cranberry sauce
1 package (8 ounces) Cream cheese, softened
|Stir boiling water
into gelatin in large bowl at least 2 minutes until completely
dissolved. Stir in cold water and cinnamon. Reserve 1 cup
gelatin at room temperature. Refrigerate remaining gelatin about
1 1/2 hours or until thickened. Stir in apple and cranberry
sauce into thickened gelatin. Spoon into 6 cup mold. Refrigerate
about 30 minutes or until set but not firm; gelatin should stick
to finger when touched and should mound. Stir reserved 1 cup
gelatin gradually into Cream cheese in medium bowl with wire
whisk until smooth. Pour over gelatin layer in mold. Refrigerate
4 hours or until firm. Unmold. Makes 12 servings.
|Pumpkin Cake with Ginger Frosting
3/4 cup firmly packed brown sugar
3/4 cup sugar
3 large egg
1/2 cup vegetable oil
2 teaspoons ground cinnamon
teaspoon baking powder
3/4 teaspoon nutmeg
3/4 teaspoon salt
1/2 teaspoon ground clove
1/4 teaspoon baking soda
1 3/4 cups all-purpose flour
|Position racks to
divide oven in thirds. Heat oven to 350°F. Coat three 8-in.
round cake pans with nonstick spray. Line bottoms with wax paper.
Place pumpkin and sugars in a large bowl. Whisk until sugars
dissolve. Add next 8 ingredients whisk until well blended. Stir
in flour just until mixed. Divide batter between prepared pans (scant
1 1/4 cups each); smooth tops. Stagger pans on oven racks and
bake 25 to 30 minutes until tops spring back when canter of
cakes are gently pressed. Cool in pans on a wire rack 10 minutes.
Run a knife between cakes and pans; invert cakes onto rack, peel
off paper and cool completely.
6 ounces Cream cheese, softened
6 tablespoons butter, softened
3 tablespoons crystallized ginger, minced
2 1/2 cups confectioner's sugar
Frosting: Beat Cream cheese, butter and ginger in a large
bowl with mixer on high speed until blended and smooth. Reduce
speed to low and beat in sugar until well blended.
Frost: Put 1 cake layer on a serving plate. Attach with
dollop of frosting. Spread top with about 3/4 cup frosting.
Repeat twice, swirling frosting on top layer. Garnish with
orange and mint.
|Caramel Pecan Apple Pie
15 oz. package Pillsbury All Ready Pie crust
1 teaspoon flour
1/3 cup Kraft Caramel Topping
2 to 4 tablespoons chopped pecans
6 cups thinly sliced, peeled apples
3/4 cup sugar
1/4 cup flour
1/4 teaspoon salt
2 tablespoons Parkay butter
|Prepare pie crust
according to package directions for two crust pie. Heat oven to
425°F. In large bowl, combine apples, sugar, flour and salt.
Toss lightly. Spoon apple mixture into pie crust lined pan. Dot
with butter. Top with second crust and flute. Cut slits in
several places. Bake at 425°F for 35 to 45 minutes or until
apples are tender. Remove pie from oven. Immediately drizzle
with caramel topping. Sprinkle with nuts.
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