How did you learn to cook? This is the question that Robyn recently posed to Facebook friends. The responses were varied but most said from mother and grandmother while others learned from books. The lone male responder said he realized it was a necessity when he left home. The current news has reported a resurgence in  cooking, especially baking, since the first stay at home orders of the COVID 19pandemic. Many places are even reporting a shortage of flour!

Robyn also learned to cook from her mother and more about baking from her grandmother. She was in grade school when she made her first sweet tea. Now, in the South , we are particular about our sweet tea. So, it had to be just the way her Daddy liked it. Next came cornbread. White cornmeal, no sugar, baked in an iron skillet.

Then Robyn started to read recipes in “ Ladies “ magazines. At age 12, one caught her eye, Frosty Strawberry Squares. She showed it to her mother and asked if she could make it. Her mother got the necessary ingredients and Robyn made it all by herself. She served it to her family. They were impressed that she did this on her own.

Robyn continues to make this cool summer dessert. Sometimes she switches to blueberries or blackberries. Strawberry is still her favorite. Since it is in a sheet cake pan, it will travel a short distance without melting. Give it a try for your family this summer.

                        Frosty Strawberry Squares

Crust:

1c.    All purpose flour

1/4c. Brown sugar

1/2c.  Walnuts, chopped

½ c.     Margarine, melted

Filling:

• Egg whites, 1/4c.   Granulated sugar,
• package of frozen strawberries, 2T. Lemon juice
• 1c. Whipped cream or 4 ½ oz of frozen whipped topping,
• Fresh berries for garnish

Preheat oven to 350 degrees. In a bowl, stir together flour, brown sugar, walnuts, and margarine. Spread evenly in 13x9x2 baking pan. Bake for 20 minutes, stirring occasionally. Cool. Reserve 1/3 for topping. In a large mixer bowl combine egg whites, sugar, berries, lemon juice. Best at low speed until mixture begins to thicken, then beat at high speed until stiff peaks form, about 10-12 minutes. Fold in whipped cream. Spoon over crumbles in the pan. Top with reserved crumbs. Cover and freeze 6 hours or overnight. Cut into squares and garnish with fresh berries. Serves 12-15.

Robyn is our little Strawberry Shortcake Girl…