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Golden Eggnog
Submitted
by: Lady Nickitta |
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6 eggs, separated
1 pint heavy cream, whipped
3/4 cup sugar |
1 quart chilled milk
1 taplespoon vanilla or rum extract
nutmeg |
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Whip egg whites till very foamy; gradually add and beat in sugar
until egg whites form soft, shiny peaks. Beat egg yokes till
thick, then fold in egg whites. Slowly stir in flavoring.
Chill. Serve from chilled bowl. Sprinkle with nutmeg. |
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Spiced Pecans
Submitted
by: Lady Nickitta |
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1 cup sugar
1/2 cup water
1 teaspoon cinnamon |
1/4 teaspoon salt
1 teaspoon vanilla
1+1/2 cup pecan halves |
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Combine sugar, water, cinnamon, and salt. Cook over medium heat
to 232 degrees. Remove from heat, add vanilla and pecans. Stir
until nuts are well coated and mixture becomes creamy. Pour
onto baking sheet and with spoons, separate nuts as they cool.
Once cooled, place in airtight container. |
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Soukluitjies aka Dumplings
(South Africa)
Submitted
by: KatjaGirl |
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120 g cake flour
10 ml baking powder
2 ml salt
15 g butter |
1 egg
125 ml milk
butter and cinnamon sugar to serve |
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Sift the dry ingredients together
and mix in the butter with vinegar’s until it resembles
breadcrumbs. Mix egg and milk and add to above. Boil water (must
be about 3 cm deep) with a pinch of salt in a casserole with a
lid. Use a teaspoon dipped in boiling water to put spoonfuls of
the dough into the boiling water. Cover with tight fitting lid
and cook slowly for 10 minutes (don’t peek, as this will cause
the dumplings to "fall down" and become rubbery). Remove
from heat, pour into a serving bowl and put dots of butter on
top. Sprinkle a lot of cinnamon sugar over and serve with
vanilla custard. |
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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