Lemon Ice Box Pie

INGREDIENTS
1 (9 inch) prepared graham cracker crust
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
2 lemons, juiced
1 teaspoon lemon zest







DIRECTIONS
1.In a medium mixing bowl, beat cream cheese until fluffy.

2.Add condensed milk, lemon juice, and lemon rind. Mix until smooth.

3.Pour mixture into crust. Refrigerate at least 2 hours before serving. Garnish with whipped cream and mint leaves if desired.

Rainbow Cookies

INGREDIENTS
8 ounces almond paste
1 cup butter, softened
1 cup white sugar
4 eggs, separated
2 cups all-purpose flour
6 drops red food coloring
6 drops green food coloring
6 drops yellow food coloring
1/4 cup seedless red raspberry jam
1/4 cup apricot jam
1 cup semisweet chocolate chips, melted






DIRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C). Line three 9x13 inch baking pans with parchment paper.

2.In a large bowl, break apart almond paste with a fork, and cream together with butter, sugar, and egg yolks. When mixture is fluffy and smooth, stir in flour to form a dough.

3.In a small bowl, beat egg whites until soft peaks form. Fold egg whites into the dough. Divide dough into 3 equal portions. Mix one portion with red food coloring, one with green food coloring, and one with yellow food coloring.

4.Spread each portion into one of the prepared baking pans.
Bake 10 to 12 minutes in the preheated oven, until lightly browned.

5.Carefully remove from pan and parchment paper, and cool completely on wire racks.

6.Place green layer onto a piece of plastic wrap large enough to wrap all three layers. Spread green layer with raspberry jam, and top with yellow layer. Spread with apricot jam, and top with pink layer. Transfer layers to a baking sheet, and enclose with plastic wrap.

7. Place a heavy pan or cutting board on top of wrapped layers to compress. Chill in the refrigerator 8 hours, or overnight.

8.Remove plastic wrap. Top with melted chocolate chips, and refrigerate 1 hour, or until chocolate is firm. Slice into small squares to serve.

Strawberry Shortcake

INGREDIENTS
3 pints fresh strawberries
1/2 cup white sugar
2 1/4 cups all-purpose flour
4 teaspoons baking powder
2 tablespoons white sugar
1/4 teaspoon salt
1/3 cup shortening
1 egg
2/3 cup milk
2 cups whipped heavy cream
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DIRECTIONS
1.Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.

2.Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.

3.In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.

4.Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.

5.Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.