Over a Cup of Coffee: Celebrating the Fourth of July
On Monday most of us will celebrate the Fourth of July with the usual — a parade, fireworks, and a picnic or cookout. This week’s column celebrates the holiday with two yummy recipes that would go great with your Fourth of July menu.
The “Strawberry Delight” can be used as a dessert or salad. I may have featured the recipe before. Awhile back a reader called asking for a strawberry recipe that she had eaten somewhere, and the recipe came from “Over a Cup of Coffee.” I couldn’t find it, but perhaps it is “Strawberry Delight.”
Strawberry DelightStrawberry Delight
24 large marshmallows
1 cup graham cracker crumbs
¼ cup milk
1 tablespoon sugar
1 cup cream, whipped or 2 cups whipped topping
¼ cup melted margarine
Small package of strawberry gelatin
1 package frozen strawberries
1 cup boiling water
Melt the marshmallows in milk over low heat, stirring occasionally. Set aside to cool. While it cools, make a crust from the graham cracker crumbs, sugar, and margarine. Press into a 9×9-inch pan. When the marshmallows are cool, fold in a cup of whipped cream or two cups of whipped topping. Spread over the crust. Then dissolve the gelatin in a cup of boiling water. When dissolved, add the package of frozen strawberries, stirring the mixture to break up the berries. When partially set, spoon over the marshmallow layer. Refrigerate until completely set. If you wish, garnish with additional whipped topping and whole strawberries.
Cream Cheese BarsCream Cheese Bars
Cream Cheese Bars
1/3 cup light brown sugar, packed
1 cup flour
½ cup chopped walnuts
1/3 cup butter, melted
8 ounces cream cheese, softened
¼ cup sugar
2 tablespoons milk
1 tablespoon lemon juice
Preheat the oven to 375 degrees. Grease an 8-inch square pan. In a small bowl, mix together the brown sugar, flour and walnuts. Stir in melted butter until well mixed. Set aside 1/3 of the crumbs for topping. Pat the remainder of mixture into the 8-inch pan. Bake at 375 degrees for 10 to 12 minutes. In another bowl, mix together the cream cheese and sugar until smooth. Beat in the egg, milk, and lemon juice. Pour the mixture over the crust and sprinkle with the reserved crumbs. Bake for 20 to 25 minutes more until set. Cool in the pan on a wire rack and when cool cut into 2-inch squares.
If you have a recipe that you would like to share with readers, please call me at 970-824-8809 or write to me at PO Box 415, Craig 81626. Meanwhile, have a wonderful Fourth!
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For the first time in 18 months, the Moffat County High School auditorium will fill with music and singing from students, as the school performs MCHS’s musical, “Beauty and the Beast.”