My great grandmother had some very specific recipes that we just knew to be “hers”. She made them for all our family gatherings. One that we all loved (we loved them all, eh?) was very labor intensive but worth every second. It required making the night before so it could freeze for 24 hours.
Strawberry Frozen Dessert
1 cup flour, sifted
1/4 cup brown sugar
½ cup chopped nuts (Grandma always used walnuts but I don’t eat walnuts, so I use the mixed nuts called “nut topping” or chopped pecans from the baking section)
½ cup butter, melted (Grandma faithfully used “OLEO” but I only use butter)
2 egg whites
1 cup sugar
2 tbsp. lemon juice
2 cups whole frozen strawberries, partially thawed
1 cup whipping cream
Preheat oven to 350 degrees F (180 C).
Combine flour, sugar, nuts and butter. Pour mixture onto a shallow cookie sheet and bake 20 minutes. Stir frequently. Remove from oven and save 1/3 of crumb mixture for topping. Spread remaining on bottom of 9′ x 13′ (22 x 33 cm) pan.
Beat egg whites, sugar and lemon juice until stiff peaks form.
Whip the cream.
Fold whipped cream into egg whites.
Fold in strawberries.
Carefully pour over crumbs.
Sprinkle top with remaining crumbs. Freeze 24 hours.
I double this recipe in my Kitchen Aid stand mixer. Its just big enough. I then use my larger Pyrex lasagna dish to make this in. Its so worth the doubling for the effort to stand and whip!