recipes

Hello everyone, I hope all is well with you. I’m back today after a busy week of work and dealing with my oldest. He had his wisdom teeth pulled this week and he’s recovering, so not a lot of writing done, but I have the long weekend to indulge in that.

But enough about that, today I’d like to share one of my favorite desserts. My kids love it, too, and it’s a great one for a Labor Day get together. The recipe is below:

Lorna Doone Dessert

1 package Lorna Doone cookies crushed

Add melted butter to cookies (this is the crust so add as much butter as you prefer; about ¼ to ½ of a stick)

1 7 oz Chocolate chips

2T Sugar

2-1/2 T water

4 egg yolks

1 teas. Vanilla

4 egg whites

Crush Lorna Doone cookies and add melted butter for the crust. Put crust in 10” baking dish and bake at 350 degrees until crust starts to brown. Combine chocolate chips, sugar, and water in double boiler until blended. Remove from fire and add egg yolks, beat after each one. Add vanilla. Chill for a short time maybe 10 to 15 minutes or until the pan is cool to the touch on the bottom.

Beat egg whites until stiff and fold into chocolate mixture. Spread over cooled cookie crust and top with whipped cream.

**I usually double this and put it in a 9×13 dish.

Happy Fourth of July Weekend everyone. For today’s post I’ve got a recipe for fruit salad that’s perfect for a backyard barbecue or any occasion. This is one of my favorite fruit salad recipes. I believe it’s because of the sauce. This salad gets better the longer you let it soak in its juices. I prefer 3 to 4 hours in the refrigerator before I serve it. Enjoy!

Photo credit: lisaclarke on VisualHunt.com

Ingredients:

2/3 cup fresh orange juice

1/3 cup fresh lemon juice

1/3 cup packed brown sugar

½ teaspoon grated orange zest

½ teaspoon grated lemon zest

1 teaspoon vanilla extract

2 cups cubed pineapple

2 cups strawberries, hulled and sliced

3 kiwi fruit, peeled and sliced

3 bananas sliced

2 oranges, peeled and sectioned

1 cup seedless grapes

2 cups blueberries

Directions:

Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low and simmer until slightly thickened about five minutes. Remove from heat and stir in vanilla extract. Set aside to cool.

Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.