Our Third Cookbook
Breast Wishes from Breast Friends
They are at it again! The Breast Friends are dishing up their third cookbook to raise funds for the fight against cancer. They are making a difference that has never tasted so good.
They have surpassed their original three thousand dollar donation goal to fight cancer, by hundreds of thousands of dollars and don’t seem to be simmering down.
Their first book won its national gold seller seal in three months, their second in just under two months, and number three beat both of those to the golden seal.
Breast Wishes is a celebration of life. It is dedicated to the many women living with, and in spite of breast cancer. It speaks to the small positive steps that are being made toward combating the disease. It talks about the strength of women and the importance of girlfriends. It makes us laugh and it serves up food for thought.
Each book has over 400 different delectable recipes. They are tried and tested family favorites which whet ones appetite for more. They are not complex and they reflect these rural women’s ethnic backgrounds.
Net profits from each book are donated to cancer agencies, equipment, research and patient needs. The group makes every effort to make donations in areas where books are sold.
2 envelopes unflavoured gelatin
¼ cup cold water
1 cup boiling water
1 cup sugar
1 -355 ml can frozen orange juice, thawed
2 tablespoons lemon peel, grated
1 tablespoon lemon juice
Dash of salt
3 cups whipping cream, divided
1 angel food cake, cubed
¼ cup icing sugar
½ cup shredded coconut
In large bowl, sprinkle gelatin over cold water. Let stand 5 minutes. Add boiling water. Stir until gelatin is dissolved. Add sugar, orange juice, lemon peel, lemon juice, and salt. Mix well. Refrigerate, stirring occasionally until mixture begins to thicken; about 1 ½ to 2 hours. Whip 2 cups of cream; fold into lemon mixture. Line 12 cup bowl with plastic wrap. Spoon 1 cup of lemon filling into lined bowl. Sprinkle with layer of cake. Alternate filling and cake, ending with filling. Cover and refrigerate 6 hours or overnight. To serve; invert bowl onto large serving platter. Remove plastic wrap. Beat remaining cream and icing sugar, frost entire cake, and sprinkle with coconut. Yield: 16-20 servings.
Chocolate Banana Cake
½ cup canola oil
1 cup sugar
1 ¼ cups bananas, mashed
1 teaspoon vanilla
2 cups flour
¾ cup cocoa
1 ½ teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon salt
2/3 cup buttermilk
Cream together; oil, sugar and eggs. Stir in bananas and vanilla. In a separate bowl mix together; flour, cocoa, baking powder, baking soda and salt. Add dry ingredients to creamed mixture alternately with buttermilk. Divide batter between two greased 9 inch round cake pans. Bake at 350º F. For 40-45 minutes. Cool. Ice with Chocolate Banana Frosting.