Submitted by: BettyG
1 1/4 cups graham cracker crumbs
2 tablespoons melted butter
1 cup plus 2 tablespoons sugar
2 - 8 ounce packages Cream cheese
1 teaspoon Vanilla
1 pint Sour cream
1 can pineapple tidbits (8 3/4 ounces)
1/4 cup currant jelly
Grease a 9 inch springform pan. Sprinkle sides with 2
tablespoons crumbs. Combine remaining crumbs with 2 tablespoons
butter. Press into bottom of pan. Beat Cream cheese and sugar
together. Beat in eggs one at a time until fluffy. Fold in
Vanilla and room temperature sour cream. Turn into pan and bake
at 375°F for 30 minutes. Turn off heat and leave in hot oven for
1 hour. Chill then garnish with currant jelly and pineapple
1 cup unsalted butter, soft
2 teaspoons salt
4 teaspoons Vanilla extract
1 can sweetened condensed milk
cups powdered sugar
1 teaspoon yellow food coloring
1 pound semi-sweet chocolate
powdered sugar for dusting the surface for kneading the candy
with an electric mixer, butter, salt and Vanilla until fluffy.
Add condensed milk, beat in the sugar. Blend until stiff. Dust
the surface of a bread board of table top with the extra sugar.
Knead until the candy is smooth. Set aside more than 2/3 of the
mixture. To the remaining mixture add yellow food coloring.
Blend in well. Divide yellow and white into 16 or 24 pieces.
Shape yellow into balls, mold white around the yellow to form an
egg shape. Dry at room temperature on paper towels for 24 hours.
Melt the chocolate in double boiler or microwave until smooth.
Dip eggs in chocolate (paraffin can also be melted in with the
chocolate to give the chocolate a gloss). Once dipped, cool at
room temperature. Refrigerate after cooling. When sliced, the
candy will have a white outer shell with the center that appears
to be egg yolks.
1 yellow, butter cake mix
1 can mandarin oranges, do not discard juice
1/2 cup vegetable oil
1 large can crushed pineapple
1 small box of vanilla instant pudding
1 carton whipped topping
all Cake ingredients together well. Pour into a greased
and floured 9x13 inch cake pan. Bake at 350°F for 20 min. Cool
completely, then cover with Icing.
Icing: Mix dry pudding and the crushed pineappple
together. Add to whipped topping and ice cake.
Note: Cake must keep refrigerated.
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