Our Spring Header Recipes

The horses made from barrels and milk cans are west of South Amana near Highway 6.

Here are our Spring Header recipes:


This makes a lovely Spring cheesecake.  Any citrus flavor will work though the lime is very good.  You can save part of a lime, slice thin and use the slices with a small amount of whipped cream to garnish the cake. Using a spring form pan will allow you to remove the sides without marring the cake and it will be much easier to slice. Read the recipe all the way through and have everything ready before you start.
Tropical Cheesecake
1 cup shredded coconut
2 Tablespoons flour
2 Tablespoons butter or margarine, melted

1 envelope unflavored gelatin
1 cup cold water
1/4 cup sugar
3 eggs separated
2 8 oz pkgs. cream cheese softened
1 teaspoon grated lime rind
1/4 cup lime juice
few drops green food coloring (optional)
1 cup whipping cream whipped

Combine coconut, flour, and butter. Press onto bottom of 9-inch spring form pan.
Bake at 360°, 15 minutes. Cool.

If you beat the egg whites first, transfer to a different bowl. Rinse and then put the bowl and beater in the freezer for a few minutes to chill. Then beat the whipping cream in the same bowl you did the egg whites in and put cream in another bowl. Now you can mix the cream cheese to soften it. Since you are going to combine all of this you can keep using the same mixer bowl without washing it.

Soften gelatin in 1/4 cup cold water. In saucepan, combine remaining water, sugar and egg yolks: cook over medium heat 5 minutes, stirring constantly*. Add gelatin; stir until dissolved. Gradually add to softened cream cheese, mixing with electric mixer until well blended. Blend in lime juice, rind and food coloring (if using). Fold in stiffly beaten egg whites and whipped cream, pour over crust; chill until firm.

*I use a double boiler so I don’t take a chance on scorching it or have to stir every second.
Want to use those great hard cooked eggs?  Here is our favorite recipe... classic, ever-popular Deviled Eggs.
Myrna and I agree, this is the recipe for deviled eggs – from our mother’s Better Homes and Gardens 1946 cook book.  They disappear quickly at any meal, potluck or picnic.  To prepare them ahead, store the filling separately and fill them just before serving.  We like the center of the plate filled with Home Canned Three Bean Salad.
  
Mom's Deviled Eggs
  6           Large  Eggs -- hard cooked, halved
  2 -3      Tablespoons  Mayonnaise -- or cooked dressing or miracle whip
  1           Teaspoon  Vinegar
     1/2    Teaspoon  Salt
               Dash  Pepper
     1/4    Teaspoon  Paprika
     1/2    Teaspoon  Dry Mustard -- or 1 teaspoon prepared mustard
Halve hard cooked eggs lengthwise; remove yolks and mash with remaining ingredients.  (The amount of dressing depends on the size of the egg yolks - start with the smaller amount.)  Refill egg whites.
This fills most "egg plates".
"Better Homes & Gardens Cook Book 1946 section L, page 5"
Yield:  "12 Egg Halves"

4 comments:

  1. What a beautiful dessert, and it sounds very refreshing! I think we're all ready for spring on the table as well as outdoors. (Pretty tablecloth!)

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    1. Had to hunt to find your comment after it got published. It is a very good dessert and yes, we sure are ready for Spring here in the MidWest.
      I have Rhubarb up, Yeah!

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  2. We planted our garden this weekend. Looks like it's going to be well watered in by the end of today too.

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    Replies
    1. With all of the rain Iowa has had ours would have been washed away. I do have rhubarb coming up.

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