Coconut Macaroon Cheesecake Submitted by: Lady Seanna This recipe participated the Best Dessert Contest from GOF 4th Birthday Bash
1 2/3 cups flaked coconut, toasted* 1/2 cup ground almonds 2 tablespoons butter or margarine, melted 3 8-ounce packages Cream cheese, softened 1/2 cup sugar 2 tablespoons Amaretto or 1/2 teaspoon almond extract 3 eggs	3 egg whites 1/2 teaspoon vanilla 1/4 teaspoon cream of tartar 6 tablespoons sugar 1/3 cup flaked coconut 1 ounce semisweet chocolate 1 teaspoon shortening
Crust: Combine 1 cup of the toasted coconut, the ground almonds, and melted butter or margarine in a small mixing bowl. Press mixture onto the bottom of a 9-inch springform pan. Set aside. Filling: Beat Cream cheese, the 1/2 cup sugar, and Amaretto or almond extract in a large mixing bowl with an electric mixer on low speed until smooth. Add the three whole eggs all at once. Beat on low speed just until combined. Do not overbeat. Pour filling into crust-lined pan. Place the pan on a shallow baking pan in the preheated oven. Bake in the preheated oven for 40 minutes (Cheesecake will not be completely done). Sprinkle with the remaining 2/3 cup toasted coconut. Meanwhile, allow egg whites to stand at room temperature for 30 minutes. Combine egg whites, vanilla, and cream of tartar in a large mixing bowl. Beat with an electric mixer on high speed until soft peaks form (tips curl). Gradually beat in the 6 tablespoons sugar, about 1 tablespoon at a time. Beat on high speed about 4 minutes more or until mixture forms stiff, glossy peaks (tips stand straight) and sugar dissolves. Carefully spread over partially baked cheesecake to within 1 inch of the pan. Sprinkle with the 1/3 cup coconut. Return to oven and bake 12 to 15 minutes more or until lightly browned. Remove springform pan from baking pan. Cool cheesecake on a wire rack for 15 minutes. Loosen the sides of the cheesecake from the pan. Cool 30 minutes more. Remove sides of the springform pan and let cheesecake cool for 1 hour. Cover and chill at least 4 hours before serving. Just before serving, heat chocolate and shortening in a small saucepan over low heat until melted. Drizzle over cheesecake. Let stand until chocolate sets. Makes 12 to 16 servings. *Note: To toast the coconut, spread it in a single layer in a shallow baking pan. Bake in a 350°F oven for 5 to 10 minutes or until light brown. Watch it carefully, and stir it so it browns evenly.

Fresh Peach and Raspberry Cobbler Submitted by: Barbiel This recipe participated the Best Dessert Contest from GOF 4th Birthday Bash
Fruit Mixture 6 medium peaches, peeled, cut into 1/2­inch slices 1 1/2 cups raspberries 1/4 cup sugar 2 tablespoons Hungry Jack® Buttermilk Complete Pancake & Waffle Mix 2 tablespoons finely chopped crystallized ginger	Topping 1 1/2 cups Hungry Jack® Buttermilk Complete Pancake & Waffle Mix 2 tablespoons sugar 1/3 cup butter, cut into pieces 1/3 cup water 2 teaspoons sugar
Heat oven to 350°F. Cover cookie sheet with foil. In large nonmetal bowl, combine all fruit mixture ingredients; toss gently to mix. Spoon into ungreased 8-inch square (2-quart) or 9-inch round nonmetal baking dish. In medium bowl, combine 1 1/2 cups pancake mix and 2 tablespoons sugar; mix well. With pastry blender or fork, cut in butter until mixture resembles coarse meal. Add water; stir to make a soft dough. Spoon dough over fruit mixture, leaving a 1-inch uncovered border around edge. Sprinkle dough with 2 teaspoons sugar. Place baking dish on foil-lined cookie sheet. Bake at 350°F. for 45 to 55 minutes or until filling is bubbly and topping is deep golden brown. Serve with ice cream, if desired. Makes 8 servings.

Frosty Lemon Chiffon Pie Submitted by: Lady Lynda This recipe participated the Best Dessert Contest from GOF 4th Birthday Bash
1 cup cold whole milk 1 (1.3-ounce) envelope dry whipped topping mix 1 1/4 (11.3-ounce) jars lemon curd	1 (3.4-ounce) box lemon instant pudding and pie filling mix 1 (6-ounce) premade shortbread piecrust 1 cup frozen whipped topping, slightly thawed
In a stand mixer or with a hand mixer, beat 1/2 cup of the milk and dry whipped topping mix in a large bowl for 4 minutes, or until light and fluffy. Set aside. In another large bowl, beat 1 jar of lemon curd, lemon pudding mix, and remaining 1/2 cup of milk for 2 minutes, or until smooth and beginning to thicken. Fold whipped topping mixture into lemon pudding mixture. Spoon into pie crust. Spread slightly thawed whipped topping over lemon mixture. Swirl remaining lemon curd through whipped topping. Freeze for 30 minutes before serving. Decorate pie with Sugared Lemon Slices, if desired. Sugared Lemon Slices 1 lemon 2 egg whites, beaten 1/2 cup sugar Cut a clean, dry lemon into very thin slices. Using a pastry brush, evenly coat both sides of each slice with egg whites. Sprinkle with sugar and let dry on a wire rack.

To submit your favorite recipes to be included in the Garden of Friendship Recipe Book, please email them to Barbiel

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