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Sweet 'n Savory
Imagine, it's cold and wet outside, your kitchen is heating up the house making it warm and cozy, an awesome, yummy smell is floating through the house, and your family keeps asking, "When's it gonna be ready?!" I thought it might be fun to try out a Sweet 'n Savory foods page sharing a recipe every so often. These foods are what I have made for family and friends and have received favorable, yummy feedback. When I find time to cook between my family's schedule and trying to squeeze in some crafting time, I like to cook with ingredients I haven't used before or trying out a new cooking technique. My reward for the mess I've made in the kitchen is watching people gobble up what I've made, until they're stuffed, with a smile on their face! I've been known to make TOO much food for an event! My favorite time to bake and cook more is during the fall and winter months! That time of year everyone is pulling out their favorite recipes for the holidays. It's a fun time! If you have a question about a listed recipe send me an email, and if you want to share a favorite of yours with me, I'd welcome it! This recipe is for a tasty Lemon Dessert. I think it's a nice one for the spring time. My dad and father-in-law really like this dessert a lot. If you like lemon, you'll probably like this. I'll be making this for our Easter dessert. If you are the one who is assigned to make a dessert and bring to a get together, this is an easy one you can make ahead and transport. I use a 13"x9" covered Pyrex with the plastic cover.
*Just a quick note in regard to the recipe...the crust will be a very thin one. After blending crust ingredients together, just press down onto the bottom and work it around to the edges of the dish. Also, an 8 oz. container of cool whip is enough for the 1 cup needed and to top the dessert.
Lemon Dessert
CRUST
8 Tbl. (1 stick) of Butter
1 cup Flour
1 cup Chopped Nuts
Mix using a pastry blender or forks. I finish binding it together with my hands. Place dough in the bottom of a 9”x13” glass dish. Press down and spread evenly over the bottom of the dish. *After blending together crust ingredients, press it down on the bottom of the dish, keep working it around to the bottom edge. It will seem like like there's not enough, but it works. The crust is a very thin layer. Bake at 350˚ about 15 min.until golden brown. Cool.
CREAM CHEESE LAYER
1 cup Cool Whip {*An 8oz. container will be enough to use for the crm chs layer and the topping}
8 oz pkg. Cream Cheese (softened)
1 cup Powder Sugar
Mix all ingredients. I use my mixer to help mix all together.
Spread over the cool crust. Be sure the crust is cooled;otherwise, your cream cheese layer could begin to melt. I now cover and place it in the refrigerator just for a bit until cheese is firm before I add the next layer.
PUDDING LAYER
2 (3 oz. pkgs.) Instant Lemon Pudding
2 cups Cold Milk
Mix pudding and milk together as if you’re making pudding, for about 2-3 minutes. Spread this over the Cream Cheese layer. Place in the refrigerator a bit until the pudding layer firms up.
TOP LAYER
2-3 cups of Cool Whip
½ -1 cup Chopped Nuts
Spread the pudding layer with cool whip. It usually takes a few cups of cool whip to do this. I usually do not make it a real thick layer, but spread enough to just cover. Sprinkle some chopped nuts on top. Cover and store in the refrigerator to set up for a while until you are ready to serve!
The Quilted Pumpkin 4/2/10
www.thequiltedpumpkinshop.com
revised 4/7/10
(*added info about crust & whip cream)
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