“The sky is the daily bread of the eyes.”― Ralph Waldo Emerson
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, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
I have always loved the sky… perhaps it comes from growing up on the North Dakota prairie where the sky dominates the landscape. I love seeing the architecture of the trees against the sky in the spring, when fresh winds blow. It is Easter this weekend, a time I associate with strawberries and this particular dessert from long ago.
RECIPE OF THE WEEK
This frozen strawberry dessert is nostalgic goodness adapted from a recipe in the 1978 church cookbook of Calvary Lutheran Church of Grand Forks, ND.
FROSTY STRAWBERRY DESSERT
- 1 cup flour
- 1/4 cup brown sugar
- 1/2 cup rice krispies
- 1/2 cup melted margarine
Preheat oven to 350 degrees F. Stir together ingredients until crumbly and spread evenly in shallow pan. Bake for 20 minutes, stirring every 5 minutes.
Sprinkle 2/3 of the crumbs into a 9″ x 13″ pan, reserve remaining crumbs.
- 2 egg whites
- 1 cup white sugar
- 1 pound fresh strawberries, sliced
- 2 T. freshly squeezed lemon juice
- 1 cup whipping cream, whipped
Combine egg whites, sugar, berries and lemon juice in large mixing bowl of stand mixer. Beat at high speed to stiff peaks, about 10 minutes. Whip cream and fold into other mixture. Spoon into prepared pan and top with reserved crumbs.
Freeze 6 hours or overnight. Cut into squares and garnish with fresh strawberries to serve.
