"Be happy for this moment. This moment is your life." ~ Omar Khayyam
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 recent shifts in weather make me think of how quickly time passes. The vibrant photo above of blazing leaves was taken only about a week ago and now they are gone. The photo on the left is of my husband and granddaughter… but it seems like just last week it could have been our daughter. We celebrated her this week for the promotion she got at work… she is now officially Office Manager.
RECIPE OF THE WEEK
This week's recipe is both a celebration of our daughter and my aunt. Our daughter asked for this old-time favorite recipe that seems like it could have come straight from a 1950's church cookbook. It did not… it came from my Aunt Rena, who turned 95 this week… her husband turned 99! Her original recipe called for simple graham cracker crumbs instead of the baked graham cracker crust which I adopted over the years and our family remembers…I think the next time I make it I will go back to the simple crumbs.
LEMON FLUFF DESSERT
- 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
Optional crust: 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 or graham cracker crumbs and sprinkle reserved crumbs on the top. Chill for several hours before serving.