Saturday, July 03, 2010
Patriotic Parade of Foods: Frozen Lemon Cream
This is from The Complete Holiday Cookbook, late 1960's. I have a couple from this series, and they always have many many strange menus for every single holiday. For the 4th, there are 3 menus. Here is the menu for Patriotic Parade of Foods:
Squash and Tomato Casserole
Frozen Lemon Cream
Not sure how the lemon cream got in there, but I love the recipe. Try it!
1 egg, well beaten
1/4 cup lemon juice
1/2 cup sugar
1/8 tsp. salt
1 tsp. shredded lemon peel
1/2 tsp. vanilla
2 or 3 drops yellow food coloring (I'd go with red or blue myself.)
1/4 cup melted butter or margarine
1/2 cup brown sugar, firmly packed
Pinch of nutmeg
1/2 cup chopped nuts
3 cups Corn Chex, crushed to 3/4 cup
3/4 cup grated coconut
1 cup heavy cream, whipped (Definitely a defibrillator recipe, but sounds delicious)
Line bottom and sides of loaf pan with waxed paper; extend paper over rim. Combine egg, lemon juice, sugar, salt and lemon peel. Heat and stir over hot, not boiling, water until mixture coats the spoon, about 12 - 15 minutes. Remove from heat. Stir in vanilla and food coloring. Cool thoroughly. Combine butter, brown sugar and nutmeg. Add nuts and Chex crumbs. Mix until evenly blended. Reserve 3/4 cup crumb mixture for topping. Press 3/4 cup crumb mixture for topping. Press remaining crumbs into prepared pan. Fold coconut and whipped cream into cooled lemon mixture. Spoon into pan. Top with reserved crumbs. Press crumbs together lightly. Cover; freeze 6 hours or overnight. Yield 8 servings.
I was in the mood for romance reading after weeks of YA mysteries. Try Sarah MacLean's Nine Rules to Break When Romancing a Rake for some Regency fun with a feisty heroine.