Easter
Lemonade Dessert
Submitted by: LisaW |
1 envelope unflavored gelatin
1 (6 oz.) can frozen lemonade concentrate
1 (10") tube angel food cake
1/2 cup sugar |
12 beaten eggs
dash of salt
1/4 cupwater
1 (14-1/2 oz.) can evaporated milk |
| Chill
evaporated milk and whip. Mix gelatin, sugar and salt. Add eggs
and water. Cook and stir until gelatin dissolves, remove from
heat. Stir in lemonade concentrate and chill until partially set.
Fold in whipped milk. Rub brown crumbs off cake and break into
bite size pieces. Cover bottom of 10" tube pan with thin layer
of gelatin mixture. Loosely arrange 1/3 of cake pieces on top.
Pour 1/3 of remaining gelatin and repeat process. Chill until
firm. Makes 12 servings. |
Italian
Ricotta Pie
Submitted by: BettyG |
1 (3 lb) container Ricotta cheese
1/2 pint heavy cream
2 cups sugar |
2 tablespoon flour
2 tablespoon Vanilla
1 dozen eggs |
Mix
all ingredients thoroughly, except heavy cream. Then fold in
heavy cream. Pour into spring form pan. Bake at 325°F for 2 1/2
hours. If desired, chocolate chips or fruits can be added.
Note from BettyG: I love the taste of chocolate chips. |
Chocolate
Carrot Cake
Submitted by: BettyG |
1 1/2 cups finely grated carrots
3/4 cup granulated sugar
1/2 cup Canola oil
1 cup boiling water
1 1/2 cups whole wheat flour |
1/2 cup unsweetened cocoa powder
1 teaspoon cinnamon
1 1/2 teaspoon baking powder
1/2 teaspoon salt |
|
Preheat oven to 350°F. In a large bowl, combine carrots, sugar
and oil. Pour water over the mixture. In a separate bowl,
combine the rest of the ingredients. Add to the carrot mixture
and mix well. Pour into a lightly oiled and floured 8" square
pan and bake 35 minutes. |
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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