Apricot Kefir
Submitted
by: CajunSue |
500 g
kefir
100 g cream |
200 g
apricots
20 g granulated sugar |
| Take soft ripe
apricots and rinse them. Pour boiling water over the apricots,
peel and stone them. Grate them through a fine sieve and grind
with an electric mixer, gradually adding: first cream and sugar,
then kefir or any other diary product. Whisk the mixture until
it is light and fluffy. Serves 2-4. |
Easter Flowers Juice
Submitted
by: Dixi |
4
bananas, peeled, cut into pieces
2 cups chilled orange juice
1/2 fresh pineapple, peeled, cored, cut into chunks
1 cup cold water |
2 1/2
tablespoons pure maple syrup
2 tablespoons grenadine
1 tablespoon fresh lemon juice
6 fresh strawberries |
Combine bananas
and 1/4 cup orange juice in processor and puree. Transfer to
pitcher. Combine pineapple chunks and 1/4 cup orange juice in
processor and puree. Transfer to same pitcher. Mix in water,
syrup, grenadine, lemon juice and 1 1/2 cups orange juice. Pour
fruit mixture into tall glasses. Garnish with strawberries and
serve. Serves 4-6.
Note: Can be made 6 hours ahead. Chill. Stir well before
serving. |
Easter Nuts
Submitted
by: Barbiel |
4 scoops vanilla ice cream
1 cup hazelnuts
1 cup milk |
1/2 cup hazelnut liqueur
1 cup whipped cream to garnish
4-6 marascchino cherries to garnish |
| In a blender,
combine vanilla ice cream, hazelnuts, milk and hazelnut liqueur.
Blend until smooth. Pour into glasses and garnish with a dollop
of whipped cream and marascchino cherries. Serves 4-6. |
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
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