Aunt
Betty’s Jelly Crepes
Submitted by: Lily |
2 eggs
3/4 cup milk + 1/8 teaspoon salt
1/2 cup flour |
butter or margarine, softened
strawberry or grape jelly
confectioner’s sugar |
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In a small bowl, whisk eggs, milk, and salt. Add flour; beat
until smooth. Melt 1 teaspoon butter in a 10-inch non-stick
skillet; lift and turn pan to cover bottom. Cook until lightly
browned. Turn and brown the other side. Remove and keep warm.
Repeat with remaining batter, adding butter to skillet as needed.
Spread crepes with butter and jelly; roll up. Dust with
confectioner’s sugar. Serve immediately. Yield: 3 crepes. |
Snowcapped
Cherry Nibbles
Submitted by:
Praying Bear |
1/2 cup sour cream
1 tablespoon brown sugar
1/4 teaspoon lemon rind |
1/2 pound Bing cherries
1/4 cup coarsely chopped pecans
1/4 cup toasted coconut |
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Combine sour cream, brown
sugar and lemon rind in bowl; mix well. Chill to blend flavors.
Arrange cherries on tray with bowls of sour cream mixture,
pecans and coconut. Dip fruit in sour cream mixture, then in
pecans or coconut. |
Title
Submitted by: |
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Ingredients |
Ingredients |
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Instructions |
To submit your favorite recipes to be included in the
Garden of Friendship Recipe Book, please email them to Barbiel
 
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