Over a Cup of Coffee: Celebrating the Fourth of July | CraigDailyPress.com
YOUR AD HERE »

Over a Cup of Coffee: Celebrating the Fourth of July

Diane Prather

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

Strawberry 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

1 egg

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!


Support Local Journalism

Support Local Journalism

Readers around Craig and Moffat County make the Craig Press’ work possible. Your financial contribution supports our efforts to deliver quality, locally relevant journalism.

Now more than ever, your support is critical to help us keep our community informed about the evolving coronavirus pandemic and the impact it is having locally. Every contribution, however large or small, will make a difference.

Each donation will be used exclusively for the development and creation of increased news coverage.

For tax deductible donations, click here.
 

Start a dialogue, stay on topic and be civil.
If you don't follow the rules, your comment may be deleted.

User Legend: iconModerator iconTrusted User