Mrs. Flohrs Dessert
Today’s recipe was given to me by Eloise Lidke. In 1956, Eloise rented an upstairs room in the home of Rudy and Erma Flohrs for a whopping $20 per month. Eloise wrote that this dessert is one that Mrs Flohrs made for a neighborhood coffee party. Eloise was given a piece when she came home from working at the old hospital (located across from Ward Park). She was then given the recipe and served this cake when she had her own home.
We bought our house on Woodland Avenue from Rudy Flohrs in 1977. The upstairs had been rented out as an apartment, so we dismantled the apartment kitchen because we needed all three upstairs bedrooms for our four children. Rudy told us that his wife’s parents built the home so it’s at least 100 years old. We could tell that he loved his home. He was 85 and it was too much for him to keep up. We love it, too, and have many good memories in our home!
I made this dessert and took it up to my son and family at Wadena this weekend. Hunter, my ten year old grandson, ate two pieces after eating a big meal. A positive testimony!!
1 pkg Oreo cookes
1/2 cup butter, melted
1 envelope Know clear gelatin
3 eggs, separated
1 cup sugar
1 cup milk
1/4 tsp salt
1 cup heavy cream
chopped nuts, if desired
1 package of Oreo cookies, crushed (I use a food processor; you can use a rolling pin). Measure 2/3 cup crumbs and set aside. Add 1/2 cup melted butter to remaining cookie crumbs, press into a 9x13 pan.
Soak 1 envelope Knox clear gelatin in 1/4 cup cold water, set aside. Cook the following soft custard, stirring constantly until its slightly thickened. When it comes to a boil, lower heat and cook another couple of minutes: 3 egg yolks, slightly beaten, 1 cup sugar, 1 cup milk and 1/4 tsp salt. Take off stove and add dissolved gelatin and cool completely. Let it get a little syrupy but watch so it doesn’t get too thick. Add 1 cup heavy cream, whipped stiff, and 3 egg whites beaten until stiff. You may add some chopped nuts if desired. Pour over Oreo crumb crust and top with remaining 2/3 cup cookie crumbs. Chill until set.
I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.