lemon, olive oil, pepper & seasoned salt (I use Melting Pot’s Garlic & Wine Seasoning)
cilantro – optional
Preheat oven to 375 degrees. Using a muffin tin, place a wonton wrapper into each cup, pressing in as shown below. Place a cube of cream cheese in each.
Bake for 7-10 minutes until golden brown.
While they are baking, remove the tails from the shrimp, place on a platter. Drizzle with olive oil, seasoned salt and pepper, then squeeze fresh lemon over the top. Place in oven for 4-5 minutes.
Lift each wonton onto a plate. Place a dollop of cocktail sauce over the softened cream cheese, then top with a shrimp or two and a cilantro leaf, if desired. Serve and enjoy!
Many years ago when Mom was living in Ft Myers Florida, Spence and I would visit her in the weeks just before and including Thanksgiving. We always made a trip to nearby Sanibel and Captiva Islands, dropping Spence off at the pier near the lighthouse, armed with a cooler and his fishing gear. We went shopping.
I know, you’re thinking “I thought this was a recipe?”
Patience please, I’m getting there.
Our first stop was a favorite little art gallery. They happened to be holding their Holiday Open House which included lovely treats and wine. There were two selections on the dessert table that completely had us “over the moon”; one was Neiman Marcus Bars, the other – Kahlua Cake. So enthusiastic were we that the owner said “write your address on the back of this business card and I’ll mail them to you” (this was in the olden days – before email). We thought it was kind of her to offer and Mom promised to copy the recipes for me if she followed through. Within a few days, they arrived in the mail and these recipes have become family favorites ever since. I promise to post the Kahlua Cake recipe in the near future.
Just out of the oven….yummo!
Neiman Marcus Bars
For the crust:
1 box yellow cake mix
1 stick softened butter
1 egg
1 c chopped pecans
Mix together well and press into the bottom of a 9 x 13 pan.
For the topping:
8 oz cream cheese, softened
2 eggs
1 lb powdered sugar
Mix these ingredients well and pour over the top of the “crust” mixture, smooth out. Sprinkle with 1/2 c chopped pecans and bake at 350 degrees for 40 minutes. Allow to cool completely and then cut into bars. Enjoy!
Are you looking for a new summer dessert recipe that’s sure to be a hit when entertaining? I’ve got one that I predict will become a favorite for your family and friends.
First let me say, I LOVE PINTEREST. If you’ve ever looked at my Pinterest profile (@spencesgirlblog) you’ll see that I spend a great deal of time there, at least 80% of my boards are recipes. I subscribe to numerous foodie magazines and own so many cookbooks that when I redid my kitchen a few years ago, I designed it to showcase my collection.
That said, I still keep a recipe box of those great recipes that are from family and friends – old school, right? And this summer, I’ve been craving some retro-type desserts and my recipe box yielded some treasures. This dessert is easy, light and refreshing with similarities to tiramisu’s or trifles. I made it recently for a big family dinner and got rave reviews.
My Recipe Box
Lemon Angel Food Dessert serves 12-16
I love my juicer and microplane….
For the custard:
6 egg yolks – lightly beaten
3/4 c sugar
juice from 4 lemons
1 t lemon zest
1 T unflavored gelatin
1/4 c ice water
In a saucepan, blend the eggs yolks, sugar, lemon juice and lemon zest. Cook over medium heat – stirring constantly until it begins to thicken. Add the gelatin to the ice water, stir together and set aside. Once the custard starts to thicken, remove from heat and add the gelatin/water mix. Stir well and set aside to cool.
In a separate bowl:
6 egg whites
3/4 c sugar
Beat the egg whites until thick, begin adding the sugar a bit at a time.
It will look like this……
In a 9×13 pan, break up a store-bought Angel Food Cake.
Easy right?Just break it up by hand…
Fold the lemon custard together gently with the egg white mixture. Pour over the top of the cake, “blanketing” the top. Refrigerate for several hours and serve chilled. While this is good for several days, it rarely lasts that long and just a personal note, it’s great for breakfast!
