Sukariyot Soomsoom
(Crunchy Sesame Seed Candies)
Submitted by: JoyC
vegetable oil or non-stick cooking spray for the pan
2 cups sesame seeds (about 12 ounces)
1/2 cup honey
1/2 cup packed dark or light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Coat a 9-inch-square baking pan or dish with oil or non-stick cooking spray. Set aside. Put the sesame seeds into an ungreased 10-inch skillet (preferably one with a non-stick surface) and stir them over medium-high heat for about 5 to 10 minutes, or until they are lightly browned and aromatic. Temporarily transfer the seeds (they will be hot) to a bowl, making sure that none are left in the skillet. Set aside. Put the honey, brown sugar, cinnamon, and ginger into the skillet and mix them well. Slowly bring the mixture to a boil over medium heat, stirring constantly. As soon as the entire mixture comes to a full rolling boil, cook it vigorously for exactly 2 minutes. Remove the skillet from the heat and immediately stir in the sesame seeds until well mixed. Quickly turn out the hot mixture into the prepared pan and use a metal spatula that has been dipped into cold water to press the candy into a very smooth and even layer. Cool the candy in the pan for 15 minutes, or until it is solid but still lukewarm. Run the spatula around the edge of the candy to loosen it. Then turn out the whole slab of candy onto a wooden board or other cutting surface. Use a sharp knife to cut the large square of warm candy into very small squares, diamonds, or rectangles. Cool the candies completely; then store them in an airtight container at room temperature. If a professional look is desired, roll each cooked candy in a small piece of stiff cellophane and twist the ends. Yield: about 64 small candies.

Carrot Pudding
Submitted by: Lady Lynda
1 cup grated carrots
1 cup peeled and shredded potatoes
1 cup white sugar
1 cup raisins
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
Buttery Sauce:
1/2 cup butter or margarine
1/2 cup heavy whipping cream
1 cup white sugar
1 1/2 teaspoons Vanilla extract
In a large mixing bowl, combine carrots, potatoes, sugar, raisins, flour, baking soda, ground cinnamon, all spice and ground cloves. Transfer mixture to a clean 1 pound coffee can. Secure wax paper over the top and place the filled can in a large pot with 2 to 3 inches of water. Cover the pot and bring the water to a simmer. Steam the cake for 2 hours.  Serve warm. Makes 6-8 servings.
Buttery Sauce:
In a medium-size pot, combine butter or margarine, cream, sugar and vanilla. Heat until the mixture is liquid. Spoon mixture over the warm carrot pudding to serve. Serves 6-8.

Easy Rugalech
Submitted by: LisaW
1/2 pound butter
2 cups cottage cheese
2 cups all-purpose flour
1/2 cup raisins
1 tablespoon ground cinnamon
2 tablespoons granulated sugar
Preheat oven to 375F (190C). Mix butter or margarine, cottage cheese and flour together. Roll the dough into a circle about 1/4 inch thick. Cut the dough into triangular wedges. Sprinkle raisins into the broad end of the wedge along with cinnamon and sugar. Roll from the broad edge toward the pointed edge to form crescents. Sprinkle the crescents with cinnamon and sugar. Arrange the cookies on an ungreased baking sheet. Bake for 12 minutes.

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