Festive Desserts Celebrate summer with these delectable recipes. Photos by Robert Bruce Photography
Winning Recipe!
Frosty Lemon Pie Rita Schuette, Midwest Energy ¾ ¹⁄³ ¼ • 3 2 1 •
cup sugar cup lemon juice cup butter, cubed dash salt eggs, slightly beaten pints vanilla ice cream, softened and divided graham cracker crust (9 inches) whipped topping, fresh mint and lemon peel for garnish
In a small saucepan, combine lemon juice, sugar, butter and salt. Cook and stir over medium heat till sugar is dissolved and butter melted. Whisk a small amount of the sugar mixture into the eggs several times. Return all to the saucepan. Cook and stir over medium heat till mixture reaches 160 F or is thick enough to coat the back of a metal spoon. Refrigerate till cool. Spread half of the ice cream in the crust. Freeze for 1 hour or till firm. Cover with half of the lemon mixture and freeze for 1 hour——repeat layers. After the 2nd layer of lemon mixture, cover and freeze several hours or overnight. Remove from freezer 10 minutes before serving. Garnish if desired. Watch a video of this month’s winning recipe at micoopkitchen.com/videos 10 JULY/AUGUST 2019
Grandma’s Scottish Shortbread Gail Gurnee, Great Lakes Energy 1 cup softened butter ½ cup sugar 2½ cups flour Preheat oven to 350 F. Cream butter and sugar together. Gradually knead in flour until well blended. Place in 9-inch ungreased cake pan and roll or press dough in until smooth. Press the tines of a fork around the edges and prick the middle of the dough. Bake for 10 minutes. Turn down oven to 300 F and bake for an additional 50 minutes until nicely browned. Run a knife around the edge to prevent cookies sticking to pan. Cut into short little squares immediately before cookies harden.
