NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
"The supreme happiness of life is the conviction of being loved for yourself, or more correctly, being loved in spite of yourself." ~ Victor Hugo
As I look out my window this morning I see the delicate, lacy green of budding spring. It looks like rain today…just what we need to continue the lush greening of spring.
RECIPE OF THE WEEK
This recipe has long been a favorite in our family…a fresh blast of melt-in-your-mouth lemon 'air'. It is also appropriate to post this week because I got the recipe years ago from my Aunt Rena, the North Dakota mother of my cousin who just came for a visit.
- 1 1/4 cups graham cracker crumbs (1 packet, crushed)
- 1/4 cup sugar
- 1/4 cup butter, melted
- 3-ounce package lemon jello
- 1 3/4 cups boiling water
- 2 lemons, juiced
- 1 cup sugar
- 12-ounce can evaporated milk
Combine graham cracker crumbs, sugar and melted butter. Press into 9 x 13 pan, reserving some crumbs for topping. Bake in 350 degree oven 5-7 minutes. Cool.
Chill evaporated milk. Combine jello and boiling water, cool. When syrupy, whip until fluffy. Fold in the juice of two lemons and 1 cup sugar. Whip chilled evaporated milk and fold into other mixture.
Pour mixture over prepared graham cracker crust and sprinkle reserved crumbs on the top. Chill for several hours before serving.