"Hey! It's summer! Be free and happy and danceful and uninhibited and now-y!" ~ Terri Guillemets
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!
We had a wonderful July 4th weekend at Sugar Lake with dear friends who started as members of a marriage care group nearly 20 years ago. The grand-dog our hosts were dog-sitting was the mascot of the weekend, which included much laughter and good food… enjoyed by this group with all Scandinavian heritage except for one person who is 5% German!!
RECIPE OF THE WEEK
There are so many delicious recipes to share from last weekend that it's hard to know where to start… so I will start with dessert the first night served by our hosts. Thank you for this deliciously fresh summer dessert, Nita!
LEMON FROST PIE with blueberry sauce
- 2 large egg whites, room temperature
- 2/3 cup sugar
- 2 teaspoons freshly-grated lemon peel
- 1/4 cup fresh lemon juice
- 1 cup heavy cream, whipped
- 2 tablespoons cornstarch
- 2/3 cup cold water
- 2/3 cup sugar
- 1 teaspoon fresh lemon juice
- pinch of salt
- 2 cups blueberries, fresh or frozen
With pastry blender or fork, combine flour, margarine, sugar and salt until mixture is consistency of coarse meal. Press onto bottom and up sides of 9-inch pie plate. Bake at 375 degrees F for 12-15 minutes. Cool.
In large bowl, beat egg whites until soft peaks form. Gradually add sugar and beat until stiff peaks form. Gently stir in lemon peel and lemon juice. Fold in whipped cream. Pour filling into baked crust. Refrigerate until serving. Can be made 2 days ahead. Can also be frozen; thaw before serving. Serve with blueberry sauce.
In medium saucepan, dissolve cornstarch in cold water. Add sugar, lemon juice and salt. Stir over medium heat until thick. Gently stir in blueberries. Refrigerate sauce until serving. Serve sauce hot or cold over slice of pie.