My Grandmother’s Legendary Peach Cobbler
Jello Summer Grapefruit Salad
(4) Cups of Grapefruit Sections (9 to 10 grapefruit)
(1) Cup Sugar
(2) Envelopes of unflavored gelatin
(3/4) Cup Cold Water
(1/2) Cup Chopped Pecans
(2) drops red food coloring (optional)
In a mixing bowl, combine grapefruit sections and 3/4 cup of the sugar. Set aside. In a small mixing bowl, combine gelatin and 1/2 cup of the cold water. Let stand 5 minutes.
Meanwhile, in a medium saucepan, combine the remaining sugar and remaining cold water. Heat and stir until sugar dissolves. Add gelatin mixture; grapefruit mixture; nuts; and, if desired, food coloring. Cook and stir until sugar is completely dissolved. Pour grapefruit mixture into a 2-quart mold or square baking dish. Cover; chill at least 6 hours. If using mold, unmold salad. Serve with whipped cream, if desired. Garnish with grapefruit peel curls, if desired. Makes 9 servings.
Elegant Ice Cream
(1/2) Gallon of Vanilla Ice Cream
(1/2) Small Can of Lemonade Concentrate (thawed)
(1) Small Jar apricot marmalade
Let ice cream soften. Add lemonade and marmalade. Freeze. Let stand at room temperature to soften before serving.
Lemon Squares
(1) Cup Flour
(1/2) Cup Butter
(1/4) Cup Powdered Sugar
(2) Eggs
(1) Cup Sugar
(1/2) teaspoon of salt
(1/2) teaspoon baking powder
(2) Tablespoon of Lemon Juice
Blend flour, butter and powdered sugar well. Press evenly into 8 x 8 x 2 pan. Bake 20 minutes at 350 degrees
