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Victorian Gingerbread Valentines
Submitted by: Cookie
2 1/2 cups unsifted flour
2 teaspoons cinnamon
1 1/2 teaspoons ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup margarine
1/2 cup packed dark brown sugar
1/3 cup dark corn syrup
1 large egg
In large bowl, sift together flour, cinnamon, ginger, cloves and salt. Blend together margarine and brown sugar until smooth. Add corn syrup and egg; beat well. Add dry ingredients, about one-third at a time, mixing until smooth after each addition. Chill dough one hour. Roll out half of dough on lightly floured surface to one-quarter-inch thickness. (Reserve other half for decoratins or for a second batch of cookies). Using hear-shaped cookie cutter, press outcookie shapes or use knife to cut around a pattern. Place hearts on cookie sheet. Decorate as desired. Bake at 350°F  for 15 to 20 minutes until golden. Remove and place on wire racks to cool. Store in covered container. Makes about eight 4 1/2 inch cookies.

Cheesecake Pancakes with Strawberry-Lemon Syrup
Submitted by: CajunSue
2 cups buttermilk pancake mix
1 1/4 cup water
1 cup small curd cottage cheese
1 tablespoon sugar
1 teaspoon vanilla extract
Strawberry-Lemon Syrup:
1 cup syrup
1 cup sliced strawberries
1/2 teaspoon lemon rind
Preheat griddle. Combine the pancake mix, water, cottage cheese, sugar, and vanilla extract in a medium bowl. Stir well until blended. Pour batter by 1/4 cups fuls onto hot, well-greased griddle. Flip pancakes when tops are covered with bubbles. Serves 2.
Strawberry-Lemon Syrup:  Combine the syrup, strawberries, and lemon rind in a small saucepan; heat through, stirring occasionaly.

Chocolate Dipped Strawberries
Submitted by: CajunSue
2 dozen long-stem strawberries 8 ounces chocolate (white, dark, bittersweet or semisweet), chopped
Wash and dry strawberries. Melt the chocolate in the top of a double boiler. (Water should be about 1-inch away from the top of the double boiler and hot, but not boiling). Heat, stirring constantly, until the chocolate is just barely melted. Or melt the chocolate in a glass bowl over medium or high power in a microwave, stopping to stir every 30 seconds, until the chocolate is smooth, about 2-3 minutes. Hold the strawberries by their stems, dip into the chocolate and let excess chocolate run off. Place on aluminum foil and enjoy.
Note: These can be refrigerated for a day, but they won't last that long.

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

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