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EASY FRUIT PINWHEELS CARROT CAKE Ingredients 1/4 cups walnuts 2 cups all-purpose flour 1 tablespoon ground cinnamon 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 11/4 cups granulated sugar 1/2 cup vegetable oil 2 large eggs plus whites from three eggs 2 teaspoons vanilla extract 5 medium-size raw carrots, shredded fine (3 cups) 2 cans (8 ounces each) crushed pineapple packed in juice, well drained Frosting 1 tub (8 ounces) fat-free cream-cheese product 2 envelopes (1.3 ounces each) whipped topping mix (in dry form) 1 teaspoon vanilla extract Heat your oven to 350 degrees. Spray a 13x9 inch baking pan with cooking spray. Spread nuts in a baking pan. Bake 10 minutes, stirring once, until toasted. Cool, then chop fine. Meanwhile mix flour, cinnamon, baking powder, baking soda and salt. Whisk sugar, oil, eggs, egg whites and vanilla in a large bowl until blended. Stir in flour mixture, then carrots and pineapple. Pour into the prepared baking pan. Bake 30 to 35 minutes until a pick inserted near center comes out clean and cake begins to pull away from sides of pan. Cool completely on pan on a wire rack. Frosting: Beat cream cheese product, topping mix and vanilla with an electric mix ture until no longer grainy. Spread on top of cooled cake. Sprinke with toasted nuts. Makes 16 servings. Makes about 24 1 frozen puff pastry sheet, thawed (half of 17 1/4 oz. pkg.) 1/2 cup sugar (about) 1/2 cup (about) jam or preserves (apricot or berry) Preheat oven to 400F. Roll out pastry sheet on work surface to remove creases. Brush pastry with water. Starting at 1 edge, roll up pastry tightly jelly roll style. Cut pastry into generous 1/4 inch thick rounds. Place sugar on plate and press 1 round into sugar. Set round on baking sheet, sugar side up, tucking end under. Repeat with remaining pastry rounds. Press center of each round with finger to form shallow hollow. Spoon 1 teaspoon jam into each hollow. Sprinkle pastries with additional sugar. Bake pastries until golden brown about 20 minutes. Cool on racks. (Can be prepared 6 hours ahead) ELEPHANT STEW LA JEST 200 lb. sliced onions 50 lb. butter 1000 lb. elephant stew meat 500 lb. potatoes, diced 250 lb. carrots 1000 gal. water 50 qt. Worcestershire sauce 5000 bouillon cubes (beef) 1 celery stick 4 tbsp. curry powder 1 gal. meat tenderizer 2 rabbits (optional) In sufficiently large cauldron, saute onions in butter until golden. Add remaining ingredients (except rabbits) and bring to a boil, stirring occasionally. Reduce heat and simmer for 1 week. Salt and pepper to taste. Add rabbits to extend the stew, if desired. Serve with very, very long grained wild rice. Serves 5,000. Ingredients may be decreased proportionately for fewer servings, except for the rabbits! Rymydolow Naisak ’’НАШЕ ЖИТТЯ”, ЛИСТОПАД 1993 23
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