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Walworth County Sunday | Janesville Messenger | Stateline News

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When you need a cool dessert, try one of these featuring fresh fruit.

No-bake cheesecake

I've had this recipe since, well forever, and it seems like a lot of other folks have it too. Nowadays, it can be low fat -- just substitute one of the many varieties of low-fat cream cheese and whip cream or topping. 

Makes a 9-inch pie or an 8-inch square pan

1 9-inch graham cracker crust or baked pie shell (bottom only)

2 packages cream cheese (8 oz size), softened

1/2 cup powdered sugar

2 packages Dream Whip (or similar product)

Fresh strawberries, raspberries or other berry

In mixer, blend together the together the cream cheese and powdered sugar. Do not overbeat or the mixture will get too loose. In small mixer bowl, mix up the Dream Whip per package directions. Fold the Dream Whip into the cream cheese mixture. 

Pour this mixture into the baked pie shell. Refrigerate overnight or at least four hours.  Top with fresh fruit. 

Pretty in pink ice cream pie

9-inch graham cracker or other baked pie crust

1 quart strawberry ice cream

1 quart fresh strawberries

1 pint whipping cream

red food color

Make sure your pie crust is already cooked. Soften the ice cream until it is spreadable and put half of it in the pie shell.  Reserving a few whole strawberries for garnish, clean and slice the fresh berries and spread in the pie crust. Cover the strawberries with the rest of the softened ice cream and place the pie back in the freezer.

When ready to serve, whip the whipping cream until soft peaks form. Add just a drop or two of the red food coloring to tint the whipping cream pink. Continue to beat until stiff peaks form.  Spread the whipping cream over the pie and serve, garnished with whole berries. 

Berry good souffle

1 packet gelatin (unflavored, not Jello)

1/2 cup boiling water

1/4 cup sugar

6 egg whites at room temperature

1 cup very cold whipping cream (1/2 pint)

16 oz. fresh strawberries or raspberries

Fresh strawberries or raspberries for garnish

Place the gelatin in a bowl and dissolve in the half cup of boiling water. Whisk until totally dissolved, about five minutes. Add the sugar and whisk some more. Chill this mixture 10 minutes to 15 minutes in the refrigerator.

Meantime, beat the egg whites until stiff. Set aside. Beat the whipping cream until soft peaks form. 

Place the strawberries or raspberries in a food processor or blender along with the gelatin mixture and process for one minute.

Fold the whip cream into the gelatin mixture, then gently fold in the stiff egg whites. 

Prepare a 5 1/2 cup souffle dish (measure a round serving bowl to find one that holds 5 1/2 cups) with a paper collar. Use a 3-inch strip of doubled-over wax paper or butcher paper and secure by taping together or with a rubberband.  The collar should stand an inch or so above the bowl. 

Pour the souffle mixture into the dish and freeze for at least four hours. Before serving, place the souffle in the refrigerator to soften a bit. To serve, remove the paper collar and garnish with fresh berries.

With nearly 1,300 entries in this year’s Wisconsin Milk Marketing Board Grilled Cheese Recipe Showdown, choosing a winner was no easy task. It was, however, a tasty one. The Grilled Cheese Academy judged recipe entries based on taste, creativity and submitted photography. In the end, a sandwich featuring a classic Wisconsin cheese was named best of show.

August is National Goat Cheese month, appropriate for a couple of reasons. Goat cheese is at its best when it is young -- weeks or days old. Goats are adament foragers, and in the summer they eat a great variety of grasses, herbs and berries. This makes the milk, and the cheese made from it, even more flavorful.

Summer just wouldn’t taste good if we didn’t have ... you guessed it, sweet corn. Sweet corn on the grill, sweet corn boiled up hot and steamy dripping with butter, sweet corn at the fair, sweet corn at the corn and brat festivals and sweet corn to be bought at the farmers markets and roadside stands. I mean, you name it, we are surrounded by sweet corn and that is exactly how we like it. 

Roasting is a great way to cook vegetables, especially root vegetables such as onions, potatoes, carrots, sweet potatoes, beets, parsnips, sunchokes and beets. Roasting enhances the flavor of kohlrabi, fennel and celeriac. Radishes also can be roasted, the bright red color adding a lively dash to cauliflower, for example.

Not only is roasting a flavorful way to cook vegetables, it’s easy. Clean, cut and wash the vegetables. Add a drizzle of olive oil and a dash of salt, pop in the oven for 20 minutes to 40 minutes at 425 F and you’re done. 

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