Sunday, December 11, 2016
I was thrilled when we got back to Florida to see an abundance limes on my little tree!
This recipe was found in a cookbook called Teeny's Tour Of Pie
Pastor Dawn came to lunch and we each had a slice of the pie for dessert. WOW, it was fantastic! I sent the rest home with Dawn for her family since Gabe doesn't eat sweets and I should limit them.
I made two more pies. This one was for Marie. She brought it to her sisters for Thanksgiving dessert. I hope they enjoyed it.
GRAHAM CRACKER CRUST
9" pre-made crust OR make your own:
1 1/2 cups graham cracker crumbs (from 8-9 graham cracker sheets)
2 tablespoons granulated sugar
6 tablespoons unsalted butter, melted
LIME CURD FILLING
4 large eggs
1 1/2 cups granulated sugar
1/4 teaspoon salt
1/2 cup freshly squeezed lime juice (about 5-7 limes)
1 tablespoon freshly grated lime zest (about 2 limes), plus more for garnish
1/2 cup unsalted butter, diced
Whipped cream, lime zest, and/or fresh lime slices for serving
Crust (if making your own; optionally you can use a 9" pre-made crust):
Preheat oven to 350°F.
Stir crumbs, sugar, and melted butter together with a fork. Press into a 9" pie plate.
Bake for 5-7 minutes until slightly browned.
Let cool completely before filling.
Place eggs in a medium saucepan and whisk until combined. Whisk in sugar, salt, lime juice, and zest.
Add the diced butter to the pan and turn on the heat to medium.
Constantly whisk until the butter melts and the mixture begins to thicken, 5-10 minutes. Keep whisking, and make sure it doesn't boil. Once it thickens, remove it from the heat and pour it into the prepared crust. Let it cool and set completely at room temperature, at least one hour. Refrigerate uncovered until ready to serve. Garnish with lime slices and/or lime zest. Optionally, serve with whipped cream.
Tuesday, December 6, 2016
I made these for the Live Oak Library Christmas Cookie exchange.
Recipe is from McCormick
2 3/4 c. all-purpose flour
2 tsp. cream of tartar
1/2 tsp. salt
1 tsp. baking soda
1 1/2 c. sugar
1 c. (2 sticks) butter, softened
2 tsp. pure vanilla extract
Mix flour, cream of tartar, baking soda and salt in large bowl. Set aside. Beat sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed.
Refrigerate dough about 2 hours or until firm.
Preheat oven to 400 degrees. Shape dough into 1" balls. Roll in additional sugar or colored sugar
Place 2 inches apart in baking sheets.
Bake 6-8 minutes or until lightly browned.
Cool on baking sheets for about a 1 minute.
Remove to wire racks; cool completely.
Makes 4 1/2 dozen.
Saturday, December 3, 2016
Joe and Sue posted this recipe . I love carrots and WOW is this good!
1 cup chopped very fine carrots ( 3-4 depending on size)
1 clove garlic, minced
1/4 cup mozzarella cheese, shredded
1 egg- beaten
Preheat oven to 400 degrees
Line a pizza pan or cookie sheet with parchment paper.
Wash then cut the ends off the carrots.
Peel. I used organic carrots so I didn't peel.
Cut into small pieces and add to your food processor and pulse until the carrots are chopped very fine.
Remove the carrots from the food processor.
Place the carrots on a clean white towel ( hint- it will stain the towel. You could use a cheesecloth. Paper towel did not work for me) and squeeze as much juice as you can from the carrots. You might have to do it a few times to make sure you get it as dry as you can.
Add 1 cup of finely chopped dry carrots to a medium sized bowl. Add the beaten egg, garlic and mozzarella. Mix until well combined.
Spread the mixture with a spatula onto pan lined with parchment paper. It should make about an 8 inch circle.
Bake at 400 degrees for 12-15 minutes or more. You want the edges to brown and the "crust" should look dry.
Top with whatever you like.
Put it back in the oven for another 5 minutes.
Note: Time saver. If you have a juicer don't toss the pulp from carrot juice. Make pizza crust!!!!!!!!!!
Thursday, December 1, 2016
Sunday, November 27, 2016
This recipe from Oatober is really good!
3 Teaspoons vegetable oil, divided
1 Cup sliced mushrooms
1 Cup shredded carrots (about 2)
3/4 Cup chopped onion (about 1 medium)
3/4 Cup chopped zucchini (about 1 small)
2 Cups Quaker® Oats (quick or old fashioned, uncooked)
One 15-ounce can kidney beans, rinsed and drained
1 Cup cooked white or brown rice ( used brown rice)
2 Tablespoons soy sauce or ½ teaspoon salt
1 Teaspoon minced garlic
1/8 Teaspoon Black pepper
1/2 Cup chopped fresh cilantro or chives (optional)
Hamburger buns and toppings (optional)
Heat 1 teaspoon oil in large non-stick skillet. Add mushrooms, carrots, onions and zucchini; cook over medium-high heat 5 minutes or until vegetables are tender. Transfer vegetables to food processor bowl. Add oats, beans, rice, soy sauce, garlic, pepper, and cilantro if desired. Pulse for about 20 seconds or until well blended. Divide into eight 1/2 cup portions. Shape into patties between waxed paper. Refrigerate at least 1 hour or until firm. Heat remaining 2 teaspoons oil in same skillet over medium-high heat. Cook patties 3 to 4 minutes on each side or until golden brown. Serve on buns with toppings, if desired.
Featured 12/7/2016 on Home and Garden Thursday