!!! Happy 7th Birthday, Garden of Friendship !!!

Desserts by Praying Bear

Zucchini Raisin Bread

3 cups flour
4 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon cloves
1 teaspoon cinnamon
1/2 cup chopped nuts 2 cups sugar
1 cup oil
3 eggs
1 teaspoon vanilla
1/2 teaspoon salt
2 cups grated zuccini
1/2 cup white raisins
Combine sugar, oil, eggs and vanilla. Blend together. Sift together the flour, soda, baking powder, salt, cinnamon and cloves. Add the dry mixture to the wet mixture a little at a time. Blend Well. Add nuts, raisins and zuccini. Put in 2 greased bread pans. Bake 50-60 minutes at 325°F.

Strawberry-Applesauce Shortcake
3/4 cup sugar
1 cup flour
1 teaspoon baking powder
1 tablespoon margarine, softened
1/2 cup milk
1 cup strawberries (cut in half)
1/4 cup applesauce
2 tablespoons raspberry-rhubarb jam
Combine dry ingredients in medium bowl. Add the margarine, stir, and then stir in remaining ingredients. Spread in a 8x8" or 9x9" baking pan. Bake about 1/2 hour at 375°F or until done. Cool slightly. Makes 6 servings.
Note: Served hot with ice cream = Delicious!

Blueberry Croissant Pudding
3 eggs
2 cups milk
4 tablespoons sugar, divided
1/8 teaspoon almond extract
3 large croissants (preferably stale), shredded (about 4 cups)
2 cups fresh blueberries
1 tablespoon sliced almonds
Preheat oven to 350°F. Grease a 1-1/2 quart baking dish. In a medium-sized bowl, whisk eggs, milk, 3 tablespoons of the sugar and the almond extract. In the prepared baking dish, place 1 cup of the shredded croissant. Sprinkle with 1/2 cup of the blueberries. Repeat three more times. Pour egg mixture on top, gently pressing down with a spoon to submerge blueberry-croissant mixture. Sprinkle with the remaining 1 tablespoon sugar and the sliced almonds. Let stand for 20 minutes. Bake until top is browned and a knife inserted 1 inch from edge comes out clean, about 20 minutes. Serve warm. Yield: 4 portions.