Green Cake
Submitted
by: Barbiel |
3/8 (18.25 ounce) package white cake mix
1 tablespoon and 3/4 teaspoon creme de menthe liqueur
3/8 (16 ounce) can chocolate syrup |
3/8 (8 ounce) container frozen whipped topping, thawed
2 1/2 teaspoons Creme de Menthe liqueur
(or flavoring) |
Prepare 1 box white cake mix as directed, except substitute 3
tablespoons Creme de Menthe flavoring or liqueur, for 3
tablespoons water. Pour into 13x9 inch pan and bake according to
package directions. Remove from oven and while hot poke holes in
cake with fork. Then pour chocolate syrup over the top.
Refrigerate. After cooling, mix whipped topping with 2
tablespoons of creme de menthe and spread on cake. Keep
refrigerated. Serves 6.
Note: Can be easily frozen! |
Irish
Breakfast Scones
Submitted
by: CajunSue |
2 1/2 cups flour
1/2 teaspoon salt
2 tablespoons butter
2 tablespoons sugar |
2 teaspoons baking powder
1/2 cup raisins
7/8 cup milk |
| Preheat oven to 400°F.
Sieve flour and salt into a bowl. Rub in the butter with your
fingers or a pastry blender. Add the sugar, baking powder and
raisins and mix together well. Add the milk and mix into a loose
dough. Turn onto a floured board and knead until smooth (about
10 times). Roll out; cut the dough in half, then into quarters
and then into eighths. Place on a lightly floured baking sheet,
then brush the top of each scone with milk and sprinkle with
sugar. Bake for 15 to 20 minutes. When done, transfer to a wire
rack to cool. Makes one cake. |
Irish
Whiskey Pie
Submitted
by: CajunSue |
chocolate ready-to-use pie
crust
1/4 cup Irish whiskey
1 envelope unflavored gelatin
1 tablespoon mint jelly
2 3/4 cups whipped topping |
2 tablespoons sugar
2 eggs, separated
green food coloring
2/3 cup light cream
dash salt |
| Combine gelatin, 1
tablespoon sugar, and salt in saucepan. Beat egg yolk slightly.
Add egg yolks, cream and whiskey to gelatin mixture. Cook over
low heat, stirring constantly, until mixture thickens slightly.
Stir in mint jelly. Chill until mixture begins to thicken.Beat
egg whites to soft peaks. Beat in remaining sugar until mixture
holds a stiff peak. Fold meringue and 2 cups whipped topping
into custard mixture. Add green food coloring to desired shade.
Turn into crust. Garnish withremaining whipped topping and
refrigerate until firm. Let stand at room temperature for 2
hours before cutting. Makes one pie. |
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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