Fresh Apple
and Orange Bread
Submitted
by: Barbiel |
3 cups flour
1 teaspoon soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup orange juice
2 eggs |
1/2 cup shortening
1 1/3 cups sugar
1 1/2 apples, cored, sliced
1/4 orange, including all of peel
1 cup raisins
1/2 cup nuts |
| Sift
into a bowl flour, soda, baking powder and salt. Place in
blender (or food processor) orange juice, eggs, shortening and
sugar. Blen well and add apples and 1/4 orange. Blend until
fruit is chopped fine. Add and blend 15 seconds raisins and nuts.
Mix all ingredients together and bake in greased and floured
loaf pan at 350°F for 1 hour and 15 minutes. Makes one loaf 91/2
by 5 1/2 inches. |
Chocolate
Kiss Cookies
Submitted
by: Becky |
1 cup margarine, softened
1/2 cup white sugar
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour |
1 cup finely chopped
walnuts
1 (6 ounce) bag milk chocolate candy kisses
1/3 cup confectioners' sugar for decoration |
| In a large bowl, cream
margarine with sugar and vanilla until light and fluffy. Mix in
flour and walnuts, beating on low speed of an electric mixer
until well mixed. Cover, and refrigerate dough for 2 hours, or
until firm enough to handle. Preheat oven to 375°F
(190°C). Remove wrappers from chocolate kisses. Shape
approximately 1 tablespoon of dough around each chocolate kiss;
be sure to cover chocolate completely. Place cookies on an
ungreased cookie sheet. Bake for 10 to 12 minutes in the
preheated oven. While cookies are still warm, roll them in
confectioners' sugar. |
Spiced
Peanuts
Submitted
by: Barbiel |
1 tablespoon olive oil
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons sugar |
1 teaspoon curry powder
1 teaspoon garlic powder
1/4 teaspoon cayenne powder
2 1/2 cups dry roasted peanuts |
Preheat oven to 300°F. Heat 1 tablespoon olive oil in heavy
large skillet over medium heat. Add chili powder, cumin, sugar,
curry powder, garlic powder and cayenne pepper and stir until
fragrant, about 30 seconds. Add peanuts and stir until coated,
about 2 minutes. Transfer to large rimmed baking sheet. Bake
peanuts until golden brown and almost dry, stirring occasionally
about 15 minutes. Season with
salt. Transfer to paper towels. Drain. Cool. Makes about 2 1/2
cups.
Note: Peanuts can be made 3 days ahead. Store in airtight container
at room temperature. |
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
|