"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


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This recipe for FROZEN STRAWBERRY SQUARES, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, October 2, 2008


1 c. flour, sifted
1/4 c. brown sugar
1/2 c. walnuts, chopped
1/2 c. butter, melted
2 egg whites, slightly beaten
10 oz. frozen strawberries, thawed and sliced
2/3 c. sugar
2 T. lemon juice
1 c. whipping cream, unsweetened

Preheat oven to 350.

With food processor, pulse flour, sugar, walnuts, margarine together to form crumbs. Shake loosely and evenly across an ungreased 10 x 15 jelly roll pan to toast. Bake at 350 for 20 minutes. Using a pan cake turner, flip the crumbs over several times, to brown evenly. Remove from oven and cool on wire rack.

In a large bowl, beat 2 egg whites, then add strawberries (out of freezer for at least 30 min.), sugar, and lemon juice. Start mixing on low speed and increase to high, until mixture forms peaks. In a separate chilled bowl, beat whipping cream into stiff peaks and fold, by hand, into strawberry mixture.

Sprinkle half the cooled, toasted crumb mixture (3/4 cup) across the bottom of an ungreased 9 x 13 baking pan. Spread strawberry filling over the crumbs. Sprinkle remaining crumbs across the top of the filling. Freeze covered for at least 6 hours or overnight. Serve directly from the freezer.




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