recipes

Festive Desserts Celebrate summer with these delectable recipes.

Photos by Robert Bruce Photography

Winning Recipe!

Frosty Lemon Pie Rita Schuette, Midwest Energy ¾ cup sugar ¹⁄ ³ cup lemon juice ¼ cup butter, cubed • dash salt 3 eggs, slightly beaten 2 pints vanilla ice cream, softened and divided 1 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 fi rm. 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.

Grandma’s Scottish Shortbread Gail Gurnee, Great Lakes Energy 1 cup softened butter ½ cup sugar 2½ cups fl our Preheat oven to 350 F. Cream butter and sugar together. Gradually knead in fl our 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.

Crust: 1½ cups Ritz cracker crumbs (about 34 crackers) 4 tablespoons sugar 5 tablespoons melted butter Filling: 2 quarts vanilla ice cream (½ gallon) 1 quart lime sherbet Topping: 4 tablespoons lime or lemon juice ²⁄ ³ cups sugar 2 eggs, well beaten 6 tablespoons butter Mix cracker crumbs, sugar and melted butter; press into 9x13 inch pan. Chill. Soften ice cream and sherbet enough to mix well and spread over crust. Freeze. Mix topping ingredients in a heavy

saucepan. Cook over medium-low heat until thick. Cool completely. Spread the topping on the ice cream. Keep frozen. Note: This can also be made with orange sherbet and orange juice in the place of lime sherbet and lime juice.

featured GUEST CHEF

This traditional Dutch favorite is shared with Tulip Time visitors from around the world. Enjoy a taste of the Old Country!

Raspberry Delight Pound Cake Tracy Fisher, Thumb Electric 1 French vanilla or yellow cake mix 1 small instant vanilla pudding mix 4 large eggs 1 cup water ¹⁄ ³ cup oil ½ cup sour cream 2 cups raspberries fresh or frozen ¼ cup water 2 tablespoons sugar 2 tablespoons raspberry jello (powder) • cornstarch, to thicken Preheat over to 350 F. Mix cake mix, pudding mix, eggs, water, oil and sour cream according to cake mix directions on the box. Pour into prepared Bundt pan. In large saucepan, cook remaining ingredients over medium heat. Bring to a boil. Thicken fi lling

with cornstarch and water. Drop fi lling by spoonfuls over top of unbaked cake. Bake for 30 to 35 minutes or until toothpick comes out clean. Cool for 10 minutes, then turn cake out onto a plate. Dust with powdered sugar or serve with whipped cream.

Venison: due August 1 Christmas Cookies: due September 1

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Enter to win a $50 energy bill credit!

Stamppot van Boerenkool: Curly Kale and Sausages 2–3 lbs. curly kale 3 lbs. cut-up potatoes • Milk, salt, and pepper 1 lb. smoked sausage 4 tbsp. oleo Strip, wash, and cut kale very fi ne. Boil kale in water with salt about 40 minutes. Add peeled, cut-up potatoes and sausage and enough water to prevent burning. Cook 30 minutes. Remove sausage from pan. Mash kale and potatoes and stir in boiled milk until smooth. Add salt and pepper to taste.

Read the full story about the Tulip Time Festival on page 14, and fi nd this recipe and others at micoopkitchen.com.