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36 WWW. UNWLA.ORG “НАШЕ ЖИТТЯ”, ЧЕРВЕНЬ 2013 BURIED CHERRY COOKIES Roksolana Luciw , Branch #88 1/2 c. butter 1 c. sugar 1 egg 1 1/2 tsp. vanilla 1/2 c. unsweetened cocoa powder 1/4 tsp. baking soda 1/4 tsp. baking powder 1/4 tsp. salt 1 1/2 c. flour 10 oz. maraschino cherries, save juice 1 c. semisweet chocolate chips 1/2 c. sweetened condensed milk 4 tsp. cherry juice Mix butter and sugar. Then add in vanilla and egg. Then mix in cocoa powder, salt, baking powder, ba k- ing soda and then flo ur. Roll into 1 - inch balls and place on ungreased baking sheet. Poke a hole in the middle and place a maraschino cherry. Bake at 350° for 10 minutes. When cool, frost with fudgy fros t- ing — put chocolate chips, sweetened condensed milk and cherry juice in a p an and slowly heat until chocolate is melted. STRAWBERRY CREAM SHORTCAKE Olga Bochna , Branch #43 1 lg. Sara Lee pound cake 1 (5.1 - oz.) pkg. vanilla instant pudding mix 1 1/2 c. water 1 c. sweetened condensed milk 1 tsp. vanilla extract 1 (12 - oz.) ctn. Cool Whip 2 c. strawberries, hulled and sliced Slice the cake very thin and lay half the slices in a 13 x 9 - inch glass baking dish. In a bowl, combine the pudding mix, water, milk and vanilla with an electric mixer. Fold in the Cool Whip. Pour half of this over the cake and lay half of the strawberries on top. Repeat to make a second layer. Refrigerate until well chilled. Serves 8 to 10. STRAWBERRY SAUCE Sandy Alexander 1 lb. fresh strawberries 1/2 c. water 1 tsp. cornstarch 2 tsp. sugar Cut up 1 cup strawberries into a small saucepan. Add 1/4 cup of water and bring to boil. Mix sugar and cornstrarch in cup; add the other 1/4 cup water and mix and stir into the sliced strawberries and mas h strawberries. Reduce heat and simmer about 5 minutes. Slice remaining strawberries (approximately 1 1/2 cups). Place over angel food cake, pound cake, waffles and/or ice cream. Top with sauce. Or: stir sliced berries and cooled sauce together, then pour over whatever you wish. STRAWBERRY MOUSSE DESSERT Andrijka Keller 1 1/2 c. boiling water 1 (6 - oz.) pkg. or 2 (3 - oz.) pkgs. Jello strawberry flavor gelatin 1 c. cold water 1 1/2 c. sliced strawberries 1 (8 - oz.) tub Cool Whip whipped topping, thawed, divided Add boiling water to gelatin mix in large bowl; stir 2 minutes until completely dissolved. Stir in cold w a- ter. Place strawberries in 6 - cup mold; cover with 2 cups gelatin. Refrigerate 30 minutes or until gelatin is set but not firm. Meanwhile, refrigerate remaining gelatin 30 minutes or until slightly thickened. Whisk in 2 cups Cool Whip until well blended. Sp oon over gelatin layer in mold. Refrigerate 4 hours or until firm. Unmold. Serve topped with remaining Cool Whip. From Sharing Our Best (2011), a collection of recipes from Members, their families and friends of the UNWLA , Philadelphia Regional Council
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