Nut Cake
Submitted by: Vadi |
2 cups whole-wheat flour
1 cup Sucanat, or dark brown sugar
1/2 cup wheat germ
2 tablespoons lecithin granules
4 tablespoons poppy seeds
1 egg
1 cup buttermilk |
1/4 cup canola oil
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup walnuts
1/4 cup natural sesame seeds |
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Preheat oven to 350°F. Combine the dry ingredients then add the
egg, milk and oil. Stir until just moist. Pour into greased
square pan. Bake for 50 minutes or until toothpick comes out
clean. |
Nectarine-Lemon Pie
Submitted by: BettyG |
1 1/4 cups sugar
1/3 cup cornstarch
1/4 teaspoon salt
1 1/2 cups hot water
2 tablespoons butter
3 egg yolks beaten |
1 teaspoon grated lemon peel
1/3 cup lemon juice
2 cups thinly sliced nectarines
1 baked – 9” pastry shell
Mallow Meringue (see below) |
Blend
sugar, cornstarch and salt in saucepan. Stir in hot water and
add butter. Cook over medium heat stirring constantly until
mixture boils and thickens. Temper egg yolks with a small amount
of hot water, then blend into mixture in saucepan. Cook and stir
for 2 to 3 minutes – do not boil. Remove from heat and stir in
the lemon juice and peel. Fold in the sliced nectarines and turn
into baked pastry shell. Top with Mallow Meringue (see below)
and spread evenly over the filling and to the edge of pastry.
Bake at 450°F 1 to 2 minutes until top is slightly browned. Cool
thoroughtly before cutting. Decorate top with a few slices of
nectarines if desired.
Mallow Meringue:
Beat 3 egg whites and a few grains of salt until stiff. Beat in
1 cup marshmallow cream, a heaping teaspoon at a time. Continue
to beat until mixture forms peaks that curve over slightly. Fold
in 1 teaspoon Vanilla extract. |
Cross Cake
Submitted by: BettyG |
1 cup butter
1 1/2 cups sugar
4 eggs
1 teaspoon Vanilla extract
1/2 teaspoon salt |
4 cups sifted flour
4 teaspoons baking powder
1 1/3 cups milk
Basic Butter Cream Frosting (see below) |
Beat
butter until softened, gradually add sugar and cream until
fluffy. Add eggs one at a time beating thoroughly after each
egg. Add Vanilla extract and salt and continue to beat until
smooth. Mix flour with baking powder and add to creamy mixture
alternating with the milk. Turn into greased 13x9 inch pan. Bake
at 350°F for about 45 minutes or until the top springs back when
touched. Cool in pan for 5 minutes, then turn out onto rack and
cool completely. Cut out 3-inch squares from the top corners of
the cake. Cut out 6x2 inch rectangles from the two lower
sections of the cake, leaving the cake in the shape of a cross.
Frost and decorate as desired.
Basic Butter Cream Frosting:
6 tablespoons butter or margarine
1 1/2 teaspoons Vanilla extract
3 cups confectioners’ sugar
1 1/2 tablespoons milk or cream
Cream butter with vanilla and add confectioners’ sugar gradually
beating thoroughly after each addition. Stir in milk and beat
until frosting is of spreading consistenly. Makes about 2 cups.
Frosting Variations:
Lemon Butter Frosting: Follow the basic recipe but
substitute lemon juice for milk and add 1 1/2 teaspoons of
grated lemon peel.
Orange Butter Frosting: Follow the recipe but substitute
1 1/2 teaspoons grated orange peel and 1 1/2 to 2 1/2
tablespoons orange juice for the milk. |
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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