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LibConnect: July 2022

A place for the CSU Library team to connect and share.

Think grilling, cook-outs, picnics, and camping!

Post your most sensational summer recipes here this month!


No Bake Eclair Cake


  • 3 cups milk
  • 1 (8 oz) container frozen whipped topping, thawed
  • 3 (3.5 oz) packages instant French vanilla pudding mix
  • 1 (16 oz) package graham crackers


  • 1/3 cup cocoa
  • 1 cup sugar
  • 1/4 cup milk
  • 1 stick butter 
  • 1 tsp vanilla extract


Prepare the filling by combining pudding mix and milk. Beat until smooth. Fold in whipped topping. Place a layer of graham crackers in the bottom of a 9x13 in dish. Spread 1/2 filling mixture on top of crackers. Repeat with another layer of graham crackers and add the rest of the filling. Top with a final layer of graham crackers.

To make the chocolate topping, bring cocoa, milk, and sugar to a roiling boil. Let topping boil for one full minute, stirring frequently. Remove from heat and cool for one minute. Add butter (cut into small pieces for faster melting) and vanilla extract to topping, and stir until butter is melted. Pour chocolate topping over graham crackers and refrigerate overnight. 


Lemon Loaf Cake


for 6 servings

  • nonstick cooking spray, for greasing
  • ½ cup unsalted butter, softened, 1 stick
  • 1 ¼ cups granulated sugar
  • 3 large eggs, room temperature
  • 1 cup sour cream
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon vanilla extract
  • 1 ½ cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt


  • 2 cups powdered sugar
  • 1 tablespoon milk
  • 2 tablespoons fresh lemon juice


  1. Make the cake: Preheat the oven to 350°F (180°C). Grease a 9x5-inch (22 x 12 cm) loaf pan with nonstick spray and line with parchment paper.
  2. In a large bowl, cream the butter and sugar with an electric hand mixer until light and fluffy, 3–4 minutes.
  3. Add the eggs, 1 at a time, and beat to incorporate, scraping down the side of the bowl between additions.
  4. In a medium bowl, mix together the sour cream, lemon juice and zest, and vanilla until smooth.
  5. In a separate medium bowl, whisk together the flour, baking powder, and salt.
  6. Alternately add the dry and wet ingredients to the batter, about ⅓ at a time, starting and ending with the dry ingredients. Beat between each addition until just combined.
  7. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the pan, about 1 hour.
  8. Make the lemon icing: Sift the powdered sugar into a medium bowl. Add the lemon juice and milk and whisk until smooth.
  9. Pour the icing evenly over the top of the cake, spreading to reach the edges of the pan. Let the glaze set completely, about 30 minutes.
  10. Transfer to a serving platter, slice, and serve.
  11. Enjoy!



Pretty, Yummy Fruit Salad


  • 1 cup sugar
  • 1 cup water
  • Juice of 1 orange
  • Zest of 1 orange
  • 2 teaspoons vanilla extract


  • 2 pints blueberries
  • 4 pints strawberries, hulled and halved
  • 2 cups red grapes, cut in half
  • 2 cups green grapes, cut in half

Place the sugar, water, orange juice and orange zest into a small saucepan and stir to combine. Bring to a boil, then turn the heat to low and simmer for 15-20 minutes to thicken slightly.

Set aside to cool, then store in the fridge until cold.

Mix together all the fruit in a large bowl and pour the syrup over the top, tossing gently. Garnish with mint leaves and serve.

Note:  This recipe makes a ton of fruit salad! I would recommend halving it unless you're feeding an army.


Mexican Bean Salad

For the Salad:

  • 15 oz can low sodium black beans rinsed and drained
  • 15 oz can low sodium red kidney rinsed and drained
  • 15 oz can low sodium navy, cannellini, great Northern beans or black eyed peas rinsed and drained
  • 1 cup corn fresh or frozen
  • 1 large any color bell pepper chopped
  • 1 cup tomatoes chopped
  • 1/2 cup cilantro finely chopped
  • 1/4 cup red onion finely chopped

For the Dressing:

  • 1/4 cup olive oil extra virgin
  • 1 lime juice of
  • 1 large garlic clove grated
  • 2 tsp sugar
  • 1 tsp cumin ground
  • 1 tsp Frank's red hot sauce more to taste
  • 1/2 tsp chili powder
  • 1/2 tsp salt


  • In a small bowl, add olive oil, lime juice, garlic, sugar, cumin, hot sauce, chili powder and salt; whisk well and set aside.
  • In a large bowl, add beans, corn, bell pepper, tomatoes, cilantro and red onion.

  • Give dressing a good whisk, pour over salad and gently mix with large spoon until well combined.

  • Serve cold. It would be also great to let salad sit in the fridge for 15-30 minutes if you have time.


  • Store: Refrigerate in an airtight container for up to 2 days.
  • Make Ahead: Refrigerate without the dressing for up to 24 hours, and then add before serving. Dressing can be also refrigerated separately, before mixing place jar in a bowl with hot water for a few minutes to melt olive oil.
  • Bell pepper color: I used green bell pepper because I love less sweet taste it adds. You can use any.
  • Why sugar? It really rounds out the dressing.  I wouldn’t use maple syrup or honey.
  • Any beans work: Use a combination of beans you love or have on hand. The key is variety, no other rules.