Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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A Year-Round Guide to Franklin and Nantahala

Yields: 2 pies or 12 small tarts. 1 (9-ounce) container Cool Whip 1 (6-ounce) can frozen lemonade concentrate, thawed 1 (14-ounce) can sweetened condensed milk ½ teaspoon lemon juice 2

Food

Rosemary and Goat Cheese Strata

Yields: 2 pies or 12 small tarts. 1 (9-ounce) container Cool Whip 1 (6-ounce) can frozen lemonade concentrate, thawed 1 (14-ounce) can sweetened condensed milk ½ teaspoon lemon juice 2

Food

Lemonade Pie

This sweet and tangy pie recipe from Cooks a’Bruin II makes a refreshing dessert for summer gatherings.

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Yields: 2 pies or 12 small tarts.

1 (9-ounce) container Cool Whip
1 (6-ounce) can frozen lemonade concentrate, thawed
1 (14-ounce) can sweetened condensed milk
½ teaspoon lemon juice
2 (9-inch) graham cracker pie crusts

Blend all ingredients, spoon into pie crusts, and refrigerate.
Note: If sugar-free Cool Whip or whipped topping is used, freeze the pie to set.

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This story was published on Apr 30, 2012

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.