Summer's Day Dessert
(recipe from Peg Martin of Bergton, VA. Featured in 'Mennonite Recipes from the Shenendoah Valley')
Makes 10-12 Servings
What You Will Need:
1/4 lb. graham crackers, finely crushed
12 oz. can of evaporated milk, well chilled.
2/3 cup of sugar
Juice of one large lemon
Make It!:
1. Spread half of graham cracker crumbs in the bottom of a 9 x 13 pan.
2. Pour evaporated milk into large mixing bowl. Begin beating on low speed and gradually increase to high speed. Whip until thick and frothy.
3. Gradually add sugar while continuing to whip. Add lemon juice.
4. Carefully spread in pan over graham cracker crumbs. (Take care in not disturbing the crumbs while you do this! This dessert, while delicious, is also low-fat and requires no butter or margarine to hold the crumbs in place).
5. Sprinkle remaining crumbs on top for garnish.
6. Freeze
7. Cut into squares and enjoy!
Make sure that the evaporated milk is well chilled. It's suggested to chill it overnight in the fridge and then a half hour in the freezer, shaking it often. Also, it's suggested that before you whip it, to place the mixing bowl and beaters in the freezer for a few minutes to chill as well.
I plan on making some of these later. Maybe I'll be able to post some pictures for you guys later!
Since today is a fun day, not only for adults but for little ones, why not make something the whole family can enjoy?
Luck O' The Irish Sugar Cookies
(recipe from Parents.com)
WHAT YOU WILL NEED:
- 2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 stick plus 2 tablespoons unsalted butter, softened
- 3/4 cup sugar
- 1 egg
- 1 1/2 teaspoons vanilla extract
- Colored Icing, shamrock cookie cutters and green decorating sugar.
Make It
1. Whisk together flour, baking powder, and salt. In a large bowl, with an electric mixer on medium, beat butter and sugar until creamy. Add egg and vanilla. Beat in flour mixture on low until combined, scraping down sides of bowl. Divide dough in half; form into disks and wrap in plastic. Chill 2 hours or overnight.
2. Heat oven to 350 degrees F. Roll out dough on a lightly floured surface to a 1/8-inch thickness. Cut out with cookie cutters. Reroll scraps.
3. Bake on ungreased baking sheets 7 to 9 minutes, until edges are golden. Cool on sheets 5 minutes; then cool on racks. Decorate as desired.
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