Pavlova

From the kitchen of:

Ingredients:
5 egg whites
1 1/4 cups sugar
1/2 tsp. cornstarch
1/2 tsp. white vinegar
1/2 tsp. vanilla

Whisk egg whites until fluffy and holding in peaks. Fold in 1/2 of sugar and all other ingredients. Add remaining sugar and whisk for four minutes until stiff peaks.

Use a baking sheet lined with parchment paper in a 10" circle. Shape pavlova mixture into a round about 2 inches high. Back at 275 for 1 1/4 hours. Remove from oven and turn upside down onto a serving plate. When cool, frost with whipped cream and fresh fruit.

Note from Jen: A truly international dessert. I was told Grandma June got this Australian dessert named after a Russian ballerina while serving their mission in Ireland. I know that my family has shared it with people from Germany, Brazil, Japan, Taiwan, Italy, Mexico, and Argentina to name just a few. How about your families? Who have you shared it with?

Pictures from Sandie

Playing dress up with Grandma June's clothes

Huston enjoying "Death by Chocolate" at Laguna.

Best Home Made Root Beer

From the kitchen of: Diane Perkins

Ingredients:
1 Bottle Hires Root Beer Extract
5 lbs. sugar
4 gals. water

Mix ingredients thoroughly. Add 50 cents worth of dry ice, chopped in smaller pieces.

Note from Jen: Here's another fun summer recipe. I've never made root beer before. But I bet that dry ice is more expensive than 50 cents now.

Pineapple & Coconut Sherbet

From the kitchen of:  Evelyn I. Vernon

Ingredients:
1 can #2 crushed pineapple
1 can condensed milk
3 c. sugar
4 1/2 c. milk
1 c. coconut
Juice of 2 1/2 or 3 lemons
1 pint shipping cream (whipped)

Dissolve the first three ingredients, heat until sugar melts.  Add rest of ingredients putting whipping cream that has been whipped in last.  Have everything cold when you add it.  Freeze and serve.

Note from Jen:  I thought something cold for the Fourth of July might be nice!  (Mom's guessing that #2 can is a 14 oz. can for the pineapple.  Try it and see.)  Happy Independence Day everyone!