A new lush from church cookbook

Published 2:02 pm Thursday, July 26, 2007

Something lush for dessert this weekend? Let’s try this last recipe sent along by Lake Stevens cook Janice Stepp, who tells us, “This recipe is from a 1985 church cookbook. I remember going to church potlucks when this was brought for dessert.

“Hopefully, this is what Norma Rae Pilkenton of Everett is looking for. Personally, I use whipping cream, whipped, in place of the frozen whipped topping as I don’t care for all the chemicals!”

Lemon lush

Crust:

1cube (1/2 cup) butter, softened

1cup flour

1/2cup chopped nuts

First layer:

1package (8 ounces) cream cheese, softened

1cup powdered sugar

1cup whipped cream or 1 cup frozen whipped topping, thawed

Second layer:

2small packages instant lemon pudding mix

3cups milk

Whipped cream or frozen whipped topping, thawed

For the crust, in mixing bowl, combine the butter, flour and nuts, mixing well; press onto bottom of 9-by-13-inch baking pan and bake at 325 degrees for 15 minutes. Remove from oven and cool thoroughly.

For the first layer, in mixing bowl, combine the cream cheese, powdered sugar and whipped cream or whipped topping, mixing well; spread over the cooled crust.

For the second layer, combine pudding mix and milk and prepare according to package directions; spread evenly over the first layer. Refrigerate until needed. If desired, top each serving with a bit of whipped cream or whipped topping.

Makes one 9-by-13-inch pan.

Bits and pieces: Wendy Stafford of Mukilteo writes, “I enjoy reading your column and learning new techniques and recipes. On July 20, you mentioned some sources for quinoa. One great source for this and other natural foods, whole grains, spices and organics is Everett’s own Sno-Isle Natural Food Co-op. Although it is owned by members, everyone is welcome to shop. It is in the Public Market Building at 2804 Grand Ave., next to Sisters Restaurant.”

SOS: Camano Island reader Robert R. Heacox needs our help. Bad. He’s currently suffering from a rather severe case of “lost recipe” syndrome and says, “I’m in the proverbial doghouse with my wife,” explaining that he apparently, but inadvertently, discarded some stuff before his wife had a chance to clip a particular article. What he needs is a recipe for a barbecued tri-tip roast.

If you can share a favorite tri-tip recipe, please write to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.

We are always happy to receive your contributions and requests, but please remember that all letters and all e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.

The next Forum will appear in Monday’s Time Out section.