"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Frozen Raspberry or Strawberry Cream, by Helen Hickey, is from My Kitchen is CLOSED ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Top & Bottom 1/2 cup soft oleo 1/4 cup brown sugar 1 cup flour 1/2 cup chopped nuts. Mix lightly and put in 9x13 pan; Bake 375 degrees ; 12-15 minutes - stirring often until golden brown. COOL Use 1/2 on bottom and 1/2 on top.
Filling: 1 - 10 oz package frozen berries, thawed 2 egg whites 1 cup sugar 1 T. lemon juice 1 t. vanilla 1 pint cool whip or dream whip
Place all in large bowl except whip and beat until thick (20 minutes) - Fold in Cool whip - pour over crumbs and top with remainder of crumbs; Freeze 8 hours covered.
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