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Sunday, May 22, 2011

Best Key Lime Pie

This is my recipe for the best key lime pie.
It's made the traditional way with just one additional ingredient.
3-oz of cream cheese to make it extra smooth and creamy.
Key lime juice, sweetened condensed milk, and egg yolks.
 Combine condensed milk, cream cheese and egg yolks.
 Beat for 3-4 minutes until creamy.
Mix in the key lime juice.
You'll need a graham cracker pie crust (HERE)
 Pour filling into crust.
 Bake for about 10 minutes to set up.
Let cool, then refrigerate.
 Serve with whipped cream.
 Tart and sweet.
It's a classic. Perfect with coffee!
   
BEST KEY LIME PIE
1 14-oz can sweetened condensed milk
3 egg yolks
3-oz cream cheese
2/3 C key lime juice, fresh or Nellie & Joe's
1 prepared graham cracker crust (my recipe HERE)
Whipped cream for topping to serve

Beat egg yolks, cream cheese and condensed milk
with an electric mixer for about 3-4 minutes
 on medium high until very smooth. 
Reduce speed to low and slowly add the lime juice. 
Beat one minute until thick. Pour into prepared
 pie crust. Bake about 10 minutes at 350 until
filling is just set. Cool to room temperature,
then refrigerate. 
Serve topped with a good dollop of whipped cream.

Enjoy!


Monday, May 9, 2011

French Breakfast Puffs

BONJOUR!
These are heavenly muffins coated with butter and cinnamon sugar.
These are quick-fix muffins that only take about 10 minutes to mix up.
 Then pop in the oven for 25 minutes.
 Start by mixing shortening (or margarine), sugar and egg until creamy.
 Add the dry ingredients, alternately with the milk.
 Mix well.
Spoon into sprayed medium-sized muffin cups.
Bake @350 (175 C) for 25 minutes, until golden.
 You'll need one bowl for the butter and one for the sugar mixture.
 Melt the butter in the microwave in one bowl. 
 Combine the sugar and cinnamon in another bowl. 
 Immediately remove the muffins from the pan.
 Roll in the melted butter to coat all over.
 Then roll in the cinnamon sugar to coat all over.
 Put them on a plate as you go.
 Eat them right away while they are still warm.
 oooh! aaah!
 I just love cinnamon!
You don't have to eat them all at once.
You can put some in the freezer. 
Just remember to warm them before eating. 
Warm muffins are a must.

French Breakfast Puffs
1/3 C shortening (or margarine)
1/2 C sugar
1 egg
1-1/2 C flour
1/1/2 t baking powder
1/4 t nutmeg
1/2 C milk
Topping
6 T butter, melted
1/2 C sugar
1 t cinnamon
Mix shortening, sugar and egg until creamy.
Combine the flour, BP, and nutmeg and add 
to the shortening mixture alternately with the 1/2 C milk.
Mix well. Spoon into prepared muffin cups.
Bake @ 350 for20-25 minutes or until golden. 
Remove from pan immediately and roll in the melted butter 
and then in the combined sugar and cinnamon mixture until well coated.
Eat right away while still warm.

tip:You can also make mini donut holes 
by using a 24-cup mini muffin pan. 
Bake these for 11-13 minutes

Enjoy!


Saturday, May 7, 2011

Duck Duck Chicken

This is so easy and so quick for those times when you have no time to cook.
You'll get glazed chicken and lots of sauce.
Just Duck Sauce and Dijon Mustard.
Salt and pepper one cut-up chicken and place in a 9x13 pan.
Mix duck sauce with a good dollop of Dijon mustard.
You don't need to measure.
Spread it over the chicken.
 Bake for 1 hour.
 Serve over rice.
 I had leftover rice from earlier in the week. Extra easy with good planning.

Duck Duck Chicken
1 cut-up chicken
salt & pepper
about 1 C duck sauce
about 2 T dijon mustard
Combine the duck sauce and the mustard.
Spread over the seasoned chicken.
Bake at 350 for 1 hour.


Enjoy!

Friday, May 6, 2011

Luscious Lime Cheesecake Squares

This was one of the desserts we had at Easter. 
 I MAY'd this one. 
It was a hit with my nephews-in-law, Chris and Rob.
They are both great cooks. This post is for them.
Make it in a 9X13 pan.
 Pat the crust into the bottom and up the sides of the pan.
 Mix the filling.
 Zest, then squeeze the fresh limes. 
You can add a little bottled lime juice if you don't have enough fresh.
 Stir in lime zest, lime juice and vanilla.
 Pour the filling into the prepared crust.
Bake for 50-55 minutes until firm. Cool to room temperature.
Chill thoroughly. 
Spread Cool Whip over the top.

Luscious Lime Cheesecake Squares
CRUST
One box yellow cake mix (less 1/4 C)
1 egg
1/4 C vegetable oil
Reserve 1/4 C of the cake mix. In a large bowl, 
combine the remaining cake mix with the egg and oil.
Mix well. Press evenly into the bottom and
 up the sides of a 9X13 inch pan
FILLING
2 8-oz packages of cream cheese, softened
1 14-oz can sweetened condensed milk
3 eggs
reserved 1/4 C cake mix
2 t lime zest
1/3-1/2 C lime juice
1 t vanilla
In the same large bowl, beat the cream cheese until fluffy. Beat in the condensed milk until smooth.
Add the remaining 3 eggs and reserved cake mix and beat one minute at medium speed.
Mix in the lime zest, lime juice, and vanilla. Pour into the prepared crust. Bake at 325 for 50-55 minutes or until center is firm. Cool to room temperature, then chill thoroughly, then top.
TOPPING
1 8-oz container Cool Whip
Spread Cool Whip over the top after it's chilled.
Cut into squares to serve. 
Garnish with lime slices if desired.

ENJOY!


also see: easy Key Lime Chiffon Pie and
The Best Key Lime Pie for my version of the classic recipe

Sunday, May 1, 2011

Key Lime Chiffon Pie

This is not the authentic key lime pie. It's another recipe that I like to use.  It's easy as pie! 
 Pour and easy-to-mix filling into a baked graham cracker crust.
Chill a couple of hours.
Serve!

Key Lime Chiffon Pie
Filling
1 14-oz can sweetened condensed milk
1/2 C key lime juice
(Nellie & Joe's bottled key lime juice is good.
 Fresh key limes are better)
8-oz tub Cool Whip
Whisk together the condensed milk and the lime juice.
Fold in the Cook Whip.
Pour into a prepared pie crust.
Chill at least 1 hour or longer.


Graham Cracker Crust
Melt 6 T butter in a large bowl in the microwave.
Stir in 1 C graham cracker crumbs and 1/4 C sugar.
a pinch of cinnamon is optional.
It should resemble wet sand.
Press onto the bottom and up the sides of your pie pan.
Bake at 350 for 10 minutes until fragrant.
Fill and continue baking as per your recipe, 
or let cool if filling with a chilled mixture to refrigerate.


Enjoy!

Happy MAY DAY!


also see Luscious Lime Cheesecake Squares and
The Best Key Lime Pie for my version of the classic recipe


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