Aahhhh, spring…

spring flowers

Aaahhhh, spring…

Isn’t it wonderful to be able to be outdoors and not have to wear all that heavy winter clothing? I love that feeling in the springtime when I can finally shed my heavy winter coat and just wear a light jacket outside. To me it feels like a new start, a feeling of lightness and new birth.

spring flowers

The kids and I went down to visit Grandma and Grandpa last week in Nebraska during my daughter’s spring break. Although it’s still a little brown and barren up here in Minnesota, Spring has definitely arrived down in Nebraska.  I was able to go out and snap a few pictures while I was there.

spring flowers

It never ceases to amaze me how much beauty can be stored up in something so small. Take the blue and white flowers pictured above. They are actually only about an inch across and are so small, they are easily stepped on without even being noticed while walking in the yard.

spring flowers

I thought I’d share a recipe with you that contains a special memory for me every year around this time. Years ago, there was an Easter where  my mom and I were both having company, and even though I talk to my mom pretty regularly on the phone, that year we’d call each almost everyday and ponder what we were going to make for our guests for Easter.

We both were trying to decide what we wanted to serve for dessert.  I was making several desserts for that Sunday, as we were going to be a large crowd that day with close to 60 people. I was serving a variety of sweets and wanted at least one of them to be very light and not very filling. I was having trouble deciding upon something and was coming up empty handed. Then Mom called and told me she had found a recipe for a whipped cheesecake. It sounded so good, we both decided to go with it!

We kept the phone calls going between each other that day while making that dessert! It’s not a hard recipe but for some reason we just kept in touch throughout that day as we each made the dessert…

“Have you made the crust yet, Mom?”  

 “How long did it take for your gelatin to thicken? I almost let mine get too thick…” 

“What serving dish did you decide upon?”  

“Are you garnishing yours with fresh fruit?”

Even though we weren’t together that Easter Sunday, that particular Easter still has special memories for me because of this delicious dessert and all the phone calls between Mom and I talking about it…

Happy Easter to all of you! 🙂

spring daffodil flowers

 Summer Breeze Cheesecake

 In this recipe, you will be whipping evaporated milk into a thick froth. The milk, beaters and bowl must be very cold in order to do this. After the milk has been whipped, it will want to fall so please fold it immediately into the gelatin mixture for the best results.

 

The day before or several hours before you begin to make this dessert, place:

      1 – 12 oz. can evaporated milk

into the refrigerator, along with a mixing bowl ( if your mixing bowl will allow it, placing it into the freezer is best). Then set out on the counter to soften:

      8 oz. pkg cream cheese

Into a small mixing bowl place:

      1 – 3 oz. box lemon flavored gelatin

and add:

      1 cup boiling water

Stir this until the gelatin has dissolved then place into the refrigerator to thicken. Meanwhile, put into a mixing bowl:

      1/4 cup melted butter

      1/4 cup sugar

      1/3 lb. ( or 1 pack) finely crushed graham crackers

Mix well and pat into a 9×13 inch pan or serving dish. Then place into another mixing bowl:

       the softened cream cheese

      4 Tablespoons fresh lemon juice

      1 teas vanilla

      1 cup sugar

Beat this until light and creamy. Put a few ice cubes into a medium-sized mixing bowl along with some cold water. Set this aside. Then, check your gelatin…when it has reached a consistency of thick syrup, whip it well and then fold it into the cream cheese mixture. Clean off your beaters and then stick them into the ice water to quickly cool them down ( this will only take about 20 seconds or so). Dry them off.

Then take the milk and bowl out of the refrigerator. Pour the milk into the cold bowl and beat this until it is thick and frothy. Fold this into the gelatin/cream cheese mixture. Pour this mixture over the graham cracker crust and place in the refrigerator for at least 6 hours or until it is set. Garnish with fresh fruit and a dolip of whipped cream, if desired.

This dessert is very light and airy and will make a beautiful addition to any brunch or special occasion!

 

Lemon Cornbread

 

 

Well, we are getting more snow up here in Minnesota! Last I heard, we are due to receive 14-20 or more inches before this storm is all said and done sometime tomorrow night. Good grief!  I absolutely love to watch it snow, but I think I’ve had my fill for this winter!  I’m looking forward to spring… 🙂

So, I was wondering what my blog could be about as I am dreaming about springtime and all the beautiful flowers that will soon be out as we prepare for Easter and warmer weather. My mind wandered off to daffodils, one of my favorite flowers. I absolutely love this flower! I think it’s because of the beautiful curve of the center cluster of petals… 

Daffodils and lemons go hand in hand to me…don’t ask me why but when I smell the scent of lemons, in my mind flashes daffodils! So I wanted to devote this blog to the lemon…

Have you ever had lemon cornbread? It is sooooo good with chili… especially chicken chili!  This cornbread has a very moist, almost cake-like texture to it. If you like moist cornbread also, be sure to wrap it well or put it in an airtight container after it cools. ( I actually like to make it the day before  I serve it and put it in a sealed plastic bag. Doing it this way will ensure a moist texture). Enjoy!

Lemon Cornbread

Cream together in a small mixing bowl:

      1  1/4 c slightly pack brown sugar

      1/2 c butter flavored Crisco

      3/4 c sour cream

      2 eggs

Sift into a large mixing bowl:

      2 c  flour

     3/4 t  salt

      1/2 t  baking powder

      1/2 t baking soda

Then stir into the flour mixture:

      1 c  cornmeal

Pour creamed mixture into the dry cornmeal mixture and mix just until combined then add:

      1/3 c  fresh lemon juice

      1 T lemon zest

Pour into a greased 11×9 inch baking dish and place in a 400 degree oven for 25 minutes or just until toothpick comes out dry.