It’s time to change the venue here today; we’ve had wonderful taste treats in lemon yellow, including two more today, but how about sending us your favorite fruit salads and desserts using fruit — especially kiwis, strawberries and raspberries. And a regular reader is also looking for recipes for light quiches, especially ones made with asparagus.
Joan Sass sent her favorite version of a lemon cake.
Lemon Cheesecake
Crust:
3/4 cup chopped walnuts (or pecans)
2/3 cup graham cracker crumbs
3 tablespoons melted butter
Filling:
48 ounces cream cheese, softened
11/4 cups sugar
4 eggs
2 teaspoons vanilla
1 tablespoon lemon juice
1 teaspoon lemon zest
Topping:
2 cups sour cream
1/2 cup sugar
1 teaspoon vanilla extract
For crust: Combine the three ingredients, and press into bottom of greased 9-inch spring-form pan.
For filling: Beat cream cheese until smooth and then add sugar, beating well. Beat in eggs one at a time, then add vanilla, lemon juice and lemon zest. Pour over crust, and bake about 45 minutes at 350 F. Remove from oven for 15 minutes. Pour prepared topping over filling and return to oven for 5 more minutes. Cool completely and loosen sides of pan. Refrigerate.
For topping: Combine topping ingredients and mix well.
Pine nuts and raisins add taste and crunch to this pilaf recipe, sent by a nameless reader who clipped it from Southern Living.
Fruited Rice Pilaf
This scrumptious dish is easily doubled.
1 tablespoon butter or margarine
1 tablespoon olive oil
1/2 small onion, diced
2 garlic cloves, minced
1/4 cup pine nuts, toasted
1 cup golden raisins
1 cup uncooked long-grain rice
21/4 cups water
1/2 teaspoon salt
2 tablespoons chopped fresh parsley
Melt butter in olive oil in a large saucepan over medium heat; add onion and sauté 4 to 5 minutes or until tender. Add garlic and next 3 ingredients; cook, stirring constantly, 3 to 4 minutes.
Add 21/4 cups water and 1/2 teaspoon salt. Bring to a boil; reduce heat to low, cover and simmer 17 to 20 minutes or until liquid is absorbed and rice is tender. Stir in parsley.
Lemon Lush is the dessert of choice for Sadie Henry in her Ringgold, Ga., kitchen.
Lemon Lush
First layer:
1 cup flour
1 stick melted butter
1 tablespoon sugar
1/2 cup chopped nuts
Second layer:
1 cup sugar
1 cup Cool Whip
1 (8-ounce) package cream cheese, softened
Third layer:
2 small packages instant lemon pudding
21/2 cups cold milk
Topping:
Cool Whip
Coconut
1/2 cup chopped nuts
Combine all ingredients in first layer. Spread in long baking dish, forming a crust. Bake at 350 F until slightly brown. Cool. Combine all second-layer ingredients and spread on top of crust. Combine third layer ingredients and spread on top of second layer. Top with Cool Whip, coconut and nuts.
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E-mail: janehenegar@tvn.net
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