Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
I recently received an unusual query from an Alley Kat: She's trying to help a friend find a lost cookbook. The problem is neither remembers the title of the book.
Here's what they do remember:
The book was originally published in the mid-to-late 20th century, as early as the 1940s or as late as the early 1970s.
It may have been published by Kmart or a similar store.
It contained a cherry cream cheese-filled banana sandwich cookie recipe that was featured on the cover.
If you have a similar recipe, or remember the cookbook, please let us know.
...
For something sweet that everyone can enjoy, Sandy Bagwell shares this diabetes-friendly lemon pie recipe.
"If anyone remembers the Party Line cookbook from Searcy's radio station in the '80s, this is a tweaking of a recipe from that era. It is almost completely sugar and fat free and my husband, who is a devotee of lemon ice box, says this is as close as he can get to the real thing," Bagwell writes.
Almost Sugar-Free/Fat-Free Lemon Ice Box Pie
For the crust:
1 1/4 cups graham cracker crumbs
1/4 cup Splenda brown sugar blend
6 tablespoons butter, melted
For the filling:
1/2 cup freshly squeezed lemon juice
1 envelope unflavored gelatin
1 (4-ounce) box sugar-free lemon pudding and pie filling
1 (3-ounce) box sugar-free lemon gelatin
1/3 cup Splenda sugar substitute
2 eggs, beaten
2 1/2 cups water
2 cups thawed sugar-free Cool Whip
Combine the graham cracker crumbs, Splenda brown sugar blend and melted butter and mix well. Press mixture into the bottom of 9-inch pie plate. Bake at 375 degrees for 8 minutes. Allow to cool completely before filling.
In a bowl, combine the lemon juice and unflavored gelatin; set aside to bloom.
In a saucepan, whisk together the pudding and pie filling mix, lemon gelatin and sugar substitute. Gradually add beaten eggs and then the water. Mix until completely smooth and then, stirring constantly, bring to a rolling boil over medium heat. Remove from heat and cool slightly. Add the lemon juice and gelatin mixture.
Stir until completely combined and refrigerate about 11/2 hours or until thickened and beginning to gel. With a whisk, fold in the Cool Whip. Pour into the graham cracker crust and return to refrigerator until completely set.
Makes 1 pie.
Send recipe contributions, requests and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:
kbrant@arkansasonline.com
Please include a daytime phone number.
Food on 03/29/2017