Banana
Sour Cream Pie
Submitted
by: Unicorn
 |
pie shell
2 large bananas
1 cup sour cream
1 cup milk |
1 3
3/4-ounce package vanilla instant pudding/pie
filling
1 10-ounce package frozen berries (raspberries/strawberries) thawed
whipped topping, if desired |
Bake pie
shell. Slice bananas. Arrange on bottom of pie
shell. Beat next 3 ingredients until thick, about
1 minute. Spread pudding mix evenly over bananas.
Refrigerate at least 2 hours. Garnish with
whipped topping, if desired. Top with berries.
For best results, serve pie same day as prepared.
Serves 7.
Note: You can decorate
the pie only with banana slices if you want (see foto). |
Easter
Almond Pudding
Submitted
by: Barbiel |
1 oz. unsalted
butter
1 cup milk
1 cup heavy cream
1 blade of mace
1 piece of cinnamon stick
grated rind of 1 lemon
3 oz. caster sugar
6 oz. fine breadcrumbs |
4 oz. almond
biscuits (cookies), crushed
4 oz. ground almonds
1/2 teaspoon nutmeg
pinch of Salt
4 eggs, slightly beaten
1 to 2 tablespoons candied peel
1 to 2 tablespoons currants
|
| Preheat oven to 375°F (190°C).
Lightly butter a gratin or glass casserole dish and
reserve. In a saucepan over medium-high heat, bring the
milk and cream to the boil. Reduce the heat and add the
mace, cinnamon, lemon rind, and sugar; stir well and
simmer for about 10 minutes. Place the breadcrumbs and the
crushed almond cookies in a mixing bowl. Pour the milk
mixture through a sieve and stir in the ground almonds.
Mix thoroughly. Leave the mixture to cool a bit, then add the
nutmeg and salt. Combine a few tablespoons of the mixture
with the slightly beaten eggs to temper and add to the
mixture along with the candied peel and currants; blend
well. Bake for about 45 minutes. Let cool before serving
with cream. Refrigerate any remaining pudding. Makes 4-6
servings. |
Easter Pie
Submitted
by: Barbiel |
1 2/3 cups flour
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon baking powder |
1/4 cup butter or margarine
1/4 cup shortening
2 eggs, beaten
|
In a
bowl, combine the flour, sugar, salt, and baking powder; cut in
butter and shortening until mixture resembles small crumbs. Add
eggs; stir until moistened and mixture forms a ball. Cover and
chill for one hour. On a lightly floured surface; roll out dough
to a 10 inch circle. Place in a 9 inch pie pan and flute edges.
Refrigerate.
Filling:
1 carton (15 ounces) ricotta cheese
1 cup sugar
1 tablespoon flour
1/4 teaspoon grated lemon peel
1/4 teaspoon orange peel
dash salt
4 eggs
2 teaspoons vanilla extract
1/3 cup semisweet chocolate chips
1/3 cup diced citron
1/8 teaspoon cinnamon
dash nutmeg
Filling: Beat the ricotta, sugar, and flour in a mixing
bowl. Add peels and salt; beat until smooth. In another bowl,
beat eggs until thick and lemon colored; about 5 minutes. Slowly
fold into ricotta mixture. Gently mix in remaining ingredients.
Pour into the crust. Bake at 350°F for 55-60 minutes or until
pie tests done. |
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
|