1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon all spice
2 large eggs
1/4 cup canola oil
1/4 cup applesauce
1 teaspoon vanilla
1/2 cup granulated sugar
1/4 cup brown sugar
1 cup chopped rhubarb
1 cup chopped apples, skin removed (I used Granny Smith)
Cinnamon Sugar Topping:
1 tablespoon sugar
1 teaspoon cinnamon
Preheat the oven to 350 degrees F. Spray an 8 by 4 loaf pan with cooking spray and set aside.
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and all spice. Set aside.
In the bowl of a stand mixer, add the eggs and beat on medium speed for about 30 seconds. Add in canola oil, applesauce, and vanilla. Mix until combined. Add sugars and beat until smooth.
Slowly add in the flour mixture and mix on low speed until just combined. Gently fold in rhubarb and apple chunks. Pour batter into prepared loaf pan.
In a small bowl, mix together cinnamon and sugar. Sprinkle evenly over the batter. Bake for 50-55 minutes, or until loaf is golden and a toothpick comes out clean.
Cool bread in pan for 10 minutes. Loosen sides and remove from pan. Cool completely on a wire rack before slicing.
(Source: www.twopeasandtheirpod.com)
Friday, July 29, 2011
Wednesday, July 27, 2011
Ginger Chicken & Rice
Quick, easy, and delicious. Just the way a dinner should be.
2 boneless, skinless chicken breasts, thinly sliced
2 Tb oyster sauce
1 tsp corn starch
3 c cooked rice
1 Tb ginger, minced
1/2 lb snow peas (or 8 oz pkg frozen snow peas, thawed)
2 Tb soy sauce
1 Tb sesame oil
3/4 c chopped green onions
2 c bean sprouts
Stir chicken, oyster sauce and cornstarch together. Saute chicken mixture in 1 Tb oil in a large skillet until cooked through, about 3 minutes. Remove from skillet and set aside. Add 1 Tb oil to skillet; cook rice and minced ginger for 3 minutes. Add snow peas and cook 3 minutes. Stir in remaining ingredients plus the chicken and cook for another 5 minutes.
(source: www.thesisterscafe.com)
2 boneless, skinless chicken breasts, thinly sliced
2 Tb oyster sauce
1 tsp corn starch
3 c cooked rice
1 Tb ginger, minced
1/2 lb snow peas (or 8 oz pkg frozen snow peas, thawed)
2 Tb soy sauce
1 Tb sesame oil
3/4 c chopped green onions
2 c bean sprouts
Stir chicken, oyster sauce and cornstarch together. Saute chicken mixture in 1 Tb oil in a large skillet until cooked through, about 3 minutes. Remove from skillet and set aside. Add 1 Tb oil to skillet; cook rice and minced ginger for 3 minutes. Add snow peas and cook 3 minutes. Stir in remaining ingredients plus the chicken and cook for another 5 minutes.
(source: www.thesisterscafe.com)
Monday, July 25, 2011
Rhubarb Cake with Vanilla Sauce
Cake:
2 tablespoons butter, softened
1 cup sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 cups chopped fresh or frozen rhubarb
Streusel Topping:
1/2 cup all-purpose flour
1/2 cup sugar
4 tablespoons butter, melted
Vanilla Sauce:
1/2 cup butter
3/4 cup sugar
1/2 cup evaporated milk
1 teaspoon vanilla extract
Preheat the oven to 350 degrees. Lightly grease a 9x9 baking dish and set aside.
In a large mixing bowl, cream together the butter and sugar for the cake. Beat in the egg. In a smaller bowl, mix together the flour, baking powder, baking soda and salt. Add the dry ingredients to the creamed butter/sugar mixture alternately with the buttermilk, beating just until moistened. Fold in the chopped rhubarb. Pour the batter into the prepared pan.
In a medium bowl, combine the streusel topping ingredients; mix until coarse and combined. Sprinkle the streusel evenly over the batter. Bake for 40-45 minutes or until a toothpick comes out clean and the top of the cake is lightly browned. Cool on a wire rack.
For the sauce, melt butter in a medium saucepan. Add the sugar and milk. Bring to a boil; cook and stir for 2-3 minutes or until slightly thickened. Remove from the heat; stir in the vanilla. Serve warm with the cake.
*** If you double the recipe, it makes enough for a 9x13 pan, plus nine cupcakes. ***
(Source: www.allrecipes.com)
2 tablespoons butter, softened
1 cup sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 cups chopped fresh or frozen rhubarb
Streusel Topping:
1/2 cup all-purpose flour
1/2 cup sugar
4 tablespoons butter, melted
Vanilla Sauce:
1/2 cup butter
3/4 cup sugar
1/2 cup evaporated milk
1 teaspoon vanilla extract
Preheat the oven to 350 degrees. Lightly grease a 9x9 baking dish and set aside.
In a large mixing bowl, cream together the butter and sugar for the cake. Beat in the egg. In a smaller bowl, mix together the flour, baking powder, baking soda and salt. Add the dry ingredients to the creamed butter/sugar mixture alternately with the buttermilk, beating just until moistened. Fold in the chopped rhubarb. Pour the batter into the prepared pan.
In a medium bowl, combine the streusel topping ingredients; mix until coarse and combined. Sprinkle the streusel evenly over the batter. Bake for 40-45 minutes or until a toothpick comes out clean and the top of the cake is lightly browned. Cool on a wire rack.
For the sauce, melt butter in a medium saucepan. Add the sugar and milk. Bring to a boil; cook and stir for 2-3 minutes or until slightly thickened. Remove from the heat; stir in the vanilla. Serve warm with the cake.
*** If you double the recipe, it makes enough for a 9x13 pan, plus nine cupcakes. ***
(Source: www.allrecipes.com)
Sunday, July 24, 2011
Apple Bundt Cake with Caramel Glaze
2 c. sugar
1 1/2 c. oil
3 eggs
2 tsp. vanilla
3 c. flour
1 tsp. salt
1 tsp. baking soda
2 med, apples, peeled and finely chopped (a little more than 2 cups)
1 c. chopped pecans
Heat oven to 350°. Grease and flour a 12 c. bundt cake pan.
Beat sugar, oil, eggs and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Stir in flour, salt, and baking soda until smooth. Stir in apples and nuts. Pour into pan.
Bake 1 hour to 1 hour and 15 minutes, or until toothpick inserted in center comes out clean.
Cool 20 minutes. Remove from pan; place on wire rack. Glaze prior to serving.
CARAMEL GLAZE
1/2 c. butter
1/2 c. packed brown sugar
2 tsp. light cream
Heat all ingredients to boiling in 2 qt. saucepan, stirring occasionally.
Boil 2 min., stirring constantly; remove from heat. Spoon over cooled cake.
(Source: www.thesisterscafe.com)
1 1/2 c. oil
3 eggs
2 tsp. vanilla
3 c. flour
1 tsp. salt
1 tsp. baking soda
2 med, apples, peeled and finely chopped (a little more than 2 cups)
1 c. chopped pecans
Heat oven to 350°. Grease and flour a 12 c. bundt cake pan.
Beat sugar, oil, eggs and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Stir in flour, salt, and baking soda until smooth. Stir in apples and nuts. Pour into pan.
Bake 1 hour to 1 hour and 15 minutes, or until toothpick inserted in center comes out clean.
Cool 20 minutes. Remove from pan; place on wire rack. Glaze prior to serving.
CARAMEL GLAZE
1/2 c. butter
1/2 c. packed brown sugar
2 tsp. light cream
Heat all ingredients to boiling in 2 qt. saucepan, stirring occasionally.
Boil 2 min., stirring constantly; remove from heat. Spoon over cooled cake.
(Source: www.thesisterscafe.com)
Wednesday, July 20, 2011
Orange Sweet Rolls
These are so delicious. I sent the recipe to my mom and asked her to make them for me, because they sounded so yummy, but I didn't have time to make them. They turned out great--the right amount of orangey taste, and so soft and fluffy. I ate one before dinner and one after dinner!
*Makes 12-14 rolls/twists
Dough:
¾ cup buttermilk, warm (microwave for 1 minute on 50% power)
6 tablespoons butter, melted and cooled
3 large eggs
4 ¼ cups (21 ¼ ounces) flour
¼ cup (1 ¾ ounces) sugar
2 ¼ teaspoons instant yeast
1 ¼ teaspoons salt
Orange Filling:
1/2 cup softened butter
1 cup sugar
2 tablespoons freshly squeezed orange juice
Grated orange rind/zest from two large oranges (reserving 1/2 teaspoon grated rind for the glaze below)
Orange Glaze:
1 1/2 cups powdered sugar
3 tablespoons freshly squeezed orange juice from about 1 orange
1/2 teaspoon grated orange rind/zest reserved from the filling above
For the dough, whisk the warmed buttermilk and butter together in a large liquid measuring cup. Combine 4 cups of flour, sugar, yeast and salt together in a standing mixer fitted with dough hook (or you can use a large bowl and mix with a wooden spoon or electric handheld mixer). With the mixer on low speed, add the buttermilk mixture and eggs and mix until the dough comes together, about 2 minutes. Increase the mixer to medium speed and knead the dough until it is smooth and elastic, about 10 minutes (knead for 15-18 minutes by hand). If after 5 minutes of kneading, the dough is still overly sticky, add 1/4 cup flour 1 tablespoon at a time until the dough clears the sides of the bowl but has a slight tacky feel when pressed between your fingertips. (See this tutorial for a visual.)
Place the dough in a large, lightly greased bowl and cover the top tightly with plastic wrap. Let the dough rise in a warm place until doubled, around 2 to 2 ½ hours, depending on the warmth of your kitchen.
For the filling, combine all the filling ingredients (reserving 1/2 teaspoon orange zest for the glaze) in a small bowl and mix well. Set aside.
When the dough is ready, turn it out onto a lightly floured counter (I use my trusty roul’pat for this step) and press it into about a 16 by 12-inch rectangle (if you have doubled the recipe, split the dough in half and roll out one half at a time). Gently brush the filling mixture over the rectangle, using an offset spatula or rubber spatula.
Lift the longest edge closest to you and begin rolling the dough into a tight log. Pinch the seam closed and roll the log so it is seam side down. Using a serrated knife, slice the log into 12 evenly sized rolls,more or less. You can slice them thinner or thicker as you like. For a traditional cinnamon-roll-look, arrange the rolls cut side down on a lined or lightly greased baking pan. If you want to try the twist method (see the pictures below), one at a time grab each sliced roll and holding on to either end simultaneously pull and twist the roll into a figure eight and place it on the prepared pan. Cover the rolls with lightly greased plastic wrap. Let the rolls rise in a warm place until doubled, 1 to 1 ½ hours.
Bake the rolls at 350 degrees for 22-25 minutes, until the rolls are lightly golden on top and cooked through. While the rolls are baking, mix together the glaze ingredients. Drizzle the glaze over the warm rolls.
(source: www.melskitchencafe.com)
*Makes 12-14 rolls/twists
Dough:
¾ cup buttermilk, warm (microwave for 1 minute on 50% power)
6 tablespoons butter, melted and cooled
3 large eggs
4 ¼ cups (21 ¼ ounces) flour
¼ cup (1 ¾ ounces) sugar
2 ¼ teaspoons instant yeast
1 ¼ teaspoons salt
Orange Filling:
1/2 cup softened butter
1 cup sugar
2 tablespoons freshly squeezed orange juice
Grated orange rind/zest from two large oranges (reserving 1/2 teaspoon grated rind for the glaze below)
Orange Glaze:
1 1/2 cups powdered sugar
3 tablespoons freshly squeezed orange juice from about 1 orange
1/2 teaspoon grated orange rind/zest reserved from the filling above
For the dough, whisk the warmed buttermilk and butter together in a large liquid measuring cup. Combine 4 cups of flour, sugar, yeast and salt together in a standing mixer fitted with dough hook (or you can use a large bowl and mix with a wooden spoon or electric handheld mixer). With the mixer on low speed, add the buttermilk mixture and eggs and mix until the dough comes together, about 2 minutes. Increase the mixer to medium speed and knead the dough until it is smooth and elastic, about 10 minutes (knead for 15-18 minutes by hand). If after 5 minutes of kneading, the dough is still overly sticky, add 1/4 cup flour 1 tablespoon at a time until the dough clears the sides of the bowl but has a slight tacky feel when pressed between your fingertips. (See this tutorial for a visual.)
Place the dough in a large, lightly greased bowl and cover the top tightly with plastic wrap. Let the dough rise in a warm place until doubled, around 2 to 2 ½ hours, depending on the warmth of your kitchen.
For the filling, combine all the filling ingredients (reserving 1/2 teaspoon orange zest for the glaze) in a small bowl and mix well. Set aside.
When the dough is ready, turn it out onto a lightly floured counter (I use my trusty roul’pat for this step) and press it into about a 16 by 12-inch rectangle (if you have doubled the recipe, split the dough in half and roll out one half at a time). Gently brush the filling mixture over the rectangle, using an offset spatula or rubber spatula.
Lift the longest edge closest to you and begin rolling the dough into a tight log. Pinch the seam closed and roll the log so it is seam side down. Using a serrated knife, slice the log into 12 evenly sized rolls,more or less. You can slice them thinner or thicker as you like. For a traditional cinnamon-roll-look, arrange the rolls cut side down on a lined or lightly greased baking pan. If you want to try the twist method (see the pictures below), one at a time grab each sliced roll and holding on to either end simultaneously pull and twist the roll into a figure eight and place it on the prepared pan. Cover the rolls with lightly greased plastic wrap. Let the rolls rise in a warm place until doubled, 1 to 1 ½ hours.
Bake the rolls at 350 degrees for 22-25 minutes, until the rolls are lightly golden on top and cooked through. While the rolls are baking, mix together the glaze ingredients. Drizzle the glaze over the warm rolls.
(source: www.melskitchencafe.com)
Tuesday, July 19, 2011
Salmon with Brown Sugar & Mustard Glaze
3 tablespoons light brown sugar
1 tablespoon honey
2 tablespoons butter
1/4 cup Dijon mustard
2 tablespoons soy sauce
2 tablespoons olive oil
1 tablespoon finely grated ginger
olive oil
Salt and freshly ground black pepper
8 salmon fillets, 6 ounces each
On the side burner, melt the brown sugar, honey and butter in a small saute pan over medium-high heat. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger. Let cool.
Preheat the oven to 400 degrees. Line a 9x13 pan with foil; lightly coat the foil with cooking spray. Put the salmon on the foil, skin side down. Brush salmon with olive oil and season with salt and pepper to taste. Coat the flesh of the salmon fillets with the brown sugar mixture. Cover the fish with foil and bake for 25 minutes.
(www.foodnetwork.com, adapted slightly)
1 tablespoon honey
2 tablespoons butter
1/4 cup Dijon mustard
2 tablespoons soy sauce
2 tablespoons olive oil
1 tablespoon finely grated ginger
olive oil
Salt and freshly ground black pepper
8 salmon fillets, 6 ounces each
On the side burner, melt the brown sugar, honey and butter in a small saute pan over medium-high heat. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger. Let cool.
Preheat the oven to 400 degrees. Line a 9x13 pan with foil; lightly coat the foil with cooking spray. Put the salmon on the foil, skin side down. Brush salmon with olive oil and season with salt and pepper to taste. Coat the flesh of the salmon fillets with the brown sugar mixture. Cover the fish with foil and bake for 25 minutes.
(www.foodnetwork.com, adapted slightly)
Monday, July 18, 2011
Oatmeal Butterscotch Bars
Bars:
1 1/4 cups all-purpose flour
2 cups quick-cooking oatmeal
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butterscotch chips
16 tablespoons (2 sticks) butter
1 cup packed dark brown sugar
1 large egg
2 teaspoons vanilla extract
Glaze:
1/4 cup butterscotch chips
2 tablespoons dark brown sugar
1 tablespoon water
1/8 teaspoon salt
Preheat the oven to 350 degrees and adjust an oven rack to the middle position. Lightly grease a 9X13-inch baking pan
In a medium bowl, whisk together the flour, oats, baking soda, and salt. Place the 3/4 cup butterscotch chips in a large bowl. In a small saucepan, melt the butter over medium heat and let the butter cook until golden brown in color, about 10 minutes, taking care not to burn. Pour the hot butter over the butterscotch chips and whisk together until melted and smooth. Whisk in the brown sugar until combined. Whisk in the egg and vanilla. STir in the lfour mixture, just until incorporated.
Scrape the batter into the prepared pan and smooth the top, spreading the batter evenly to the edges. Bake the bars until a toothpick inserted into the center comes out with just a few moist crumbs, about 16-18 minutes.
While the bars bake, place the 1/4 cup butterscotch chips, brown sugar, water and salt in a small microwave-safe bowl. Microwave the mixture until melted and smooth, about 2 minutes on 50% power. Whisk to combine well.
Drizzle the glaze over the warm bars. Let the bars cool completely in the pan.
(source: www.melskitchencafe.com)
1 1/4 cups all-purpose flour
2 cups quick-cooking oatmeal
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butterscotch chips
16 tablespoons (2 sticks) butter
1 cup packed dark brown sugar
1 large egg
2 teaspoons vanilla extract
Glaze:
1/4 cup butterscotch chips
2 tablespoons dark brown sugar
1 tablespoon water
1/8 teaspoon salt
Preheat the oven to 350 degrees and adjust an oven rack to the middle position. Lightly grease a 9X13-inch baking pan
In a medium bowl, whisk together the flour, oats, baking soda, and salt. Place the 3/4 cup butterscotch chips in a large bowl. In a small saucepan, melt the butter over medium heat and let the butter cook until golden brown in color, about 10 minutes, taking care not to burn. Pour the hot butter over the butterscotch chips and whisk together until melted and smooth. Whisk in the brown sugar until combined. Whisk in the egg and vanilla. STir in the lfour mixture, just until incorporated.
Scrape the batter into the prepared pan and smooth the top, spreading the batter evenly to the edges. Bake the bars until a toothpick inserted into the center comes out with just a few moist crumbs, about 16-18 minutes.
While the bars bake, place the 1/4 cup butterscotch chips, brown sugar, water and salt in a small microwave-safe bowl. Microwave the mixture until melted and smooth, about 2 minutes on 50% power. Whisk to combine well.
Drizzle the glaze over the warm bars. Let the bars cool completely in the pan.
(source: www.melskitchencafe.com)
Wednesday, July 13, 2011
Chicken Pillows with Creamy Parmesan Sauce
Filling:
4 large boneless, skinless chicken breasts (about 2 1/2 – 3 pounds)
2 packages (8 ounces each) cream cheese, softened to room temperature
1 teaspoon garlic powder
1 teaspoon salt
Rolls and Coating:
2 containers buttery crescent rolls, uncooked (like Pillsbury)
1/2 cup butter, melted
2 cups bread crumbs
1/2 cup freshly grated Parmesan cheese
Parmesan Sauce:
3 tablespoons butter
3 tablespoons flour
1 chicken bouillon cube
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups milk
3/4 cup freshly grated Parmesan cheese
1 cup sour cream, light or regular
Put the chicken breasts in 2 cups chicken broth seasoned with salt and pepper in the slow cooker and cook on low for 6 hours. When the chicken is cooked and cooled slightly, shred or cut into small pieces. In a medium bowl combine the chicken, cream cheese, garlic powder and salt and mix until well combined. Set aside or refrigerate until ready to use.
Take out the crescent dough from each container, leaving it all connected in one big piece (so you'll have two big pieces-one from each container). Pinch all of the seams together, so there are no "dividing lines" where the crescent rolls would usually be broken apart. Cut each large crescent dough into four equally sized rectangles, to make eight total dough rectangles. Spoon about 1/4 cup of the chicken/cream cheese mixture into the center. Fold up all the sides and pinch them together to seal well.
When all the chicken pillows have been formed, combine the bread crumbs and Parmesan cheese in a bowl or flat dish. One by one, dip each chicken pillow in the melted butter and roll in the panko/Parmesan mixture. Place seam side down about 2 inches apart on baking trays lined with parchment paper, a silpat liner or lightly greased.
Bake in a preheated oven at 375 degrees F for 18-20 minutes, until the chicken pillows are lightly golden brown and the dough is baked through.
While the rolls are baking, prepare the sauce. In a medium saucepan, melt the butter. Whisk in the flour, cooking over medium heat for 1-2 minutes, stirring constantly, until the mixture is golden and bubbly. Slowly whisk in the milk, stirring in the chicken bouillon, salt and pepper once the milk has been completely added. Stir constantly over medium heat until the sauce thickens and bubbles, about 5-10 minutes, taking care to adjust the heat accordingly so the sauce doesn’t burn on the bottom. Stir in the Parmesan cheese and cook, stirring, until the cheese is melted. Remove the sauce from the heat and stir in the sour cream. Thin the sauce with a little milk if needed.
(Slightly adapted from: www.melskitchencafe.com)
4 large boneless, skinless chicken breasts (about 2 1/2 – 3 pounds)
2 packages (8 ounces each) cream cheese, softened to room temperature
1 teaspoon garlic powder
1 teaspoon salt
Rolls and Coating:
2 containers buttery crescent rolls, uncooked (like Pillsbury)
1/2 cup butter, melted
2 cups bread crumbs
1/2 cup freshly grated Parmesan cheese
Parmesan Sauce:
3 tablespoons butter
3 tablespoons flour
1 chicken bouillon cube
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups milk
3/4 cup freshly grated Parmesan cheese
1 cup sour cream, light or regular
Put the chicken breasts in 2 cups chicken broth seasoned with salt and pepper in the slow cooker and cook on low for 6 hours. When the chicken is cooked and cooled slightly, shred or cut into small pieces. In a medium bowl combine the chicken, cream cheese, garlic powder and salt and mix until well combined. Set aside or refrigerate until ready to use.
Take out the crescent dough from each container, leaving it all connected in one big piece (so you'll have two big pieces-one from each container). Pinch all of the seams together, so there are no "dividing lines" where the crescent rolls would usually be broken apart. Cut each large crescent dough into four equally sized rectangles, to make eight total dough rectangles. Spoon about 1/4 cup of the chicken/cream cheese mixture into the center. Fold up all the sides and pinch them together to seal well.
When all the chicken pillows have been formed, combine the bread crumbs and Parmesan cheese in a bowl or flat dish. One by one, dip each chicken pillow in the melted butter and roll in the panko/Parmesan mixture. Place seam side down about 2 inches apart on baking trays lined with parchment paper, a silpat liner or lightly greased.
Bake in a preheated oven at 375 degrees F for 18-20 minutes, until the chicken pillows are lightly golden brown and the dough is baked through.
While the rolls are baking, prepare the sauce. In a medium saucepan, melt the butter. Whisk in the flour, cooking over medium heat for 1-2 minutes, stirring constantly, until the mixture is golden and bubbly. Slowly whisk in the milk, stirring in the chicken bouillon, salt and pepper once the milk has been completely added. Stir constantly over medium heat until the sauce thickens and bubbles, about 5-10 minutes, taking care to adjust the heat accordingly so the sauce doesn’t burn on the bottom. Stir in the Parmesan cheese and cook, stirring, until the cheese is melted. Remove the sauce from the heat and stir in the sour cream. Thin the sauce with a little milk if needed.
(Slightly adapted from: www.melskitchencafe.com)
Wednesday, July 6, 2011
Key Lime Pie
I had to make a pie for a church activity, and decided to make a kind I hadn't made before, which is always good and bad... Good because it makes me try something new and branch out of the norm, and bad because it's a pie, so I couldn't taste the final product before I took it to the activity. It wouldn't look good if I took a pie that had a slice already missing from it!
I was nervous the whole time, hoping it turned out and people would like it. And they did! A few people actually told me it was their favorite pie in the mix (there were about 12 others). I was able to sneak a piece once other people had dug into it, and I wasn't disappointed. It was quite delicious!
Graham Cracker Crust:
1 package of graham crackers, crushed
1/3 cup sugar
6 Tbls melted butter
1/2 tsp cinnamon (optional)
Mix graham cracker crumbs, sugar, melted butter and cinnamon until well blended. Press into an 8 or 9 inch pie pan.
Bake on 375 for 7 minutes. Cool for about 30 minutes before filling with the key lime mixture.
Key Lime Filling
Preheat oven to 350 degrees.
3 cups sweetened condensed milk
1/2 cup sour cream
3/4 cup key lime juice
1 Tbls grated lime zest
In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.
Bake in preheated oven for 9-11 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream.
(source: www.allrecipes.com)
I was nervous the whole time, hoping it turned out and people would like it. And they did! A few people actually told me it was their favorite pie in the mix (there were about 12 others). I was able to sneak a piece once other people had dug into it, and I wasn't disappointed. It was quite delicious!
Graham Cracker Crust:
1 package of graham crackers, crushed
1/3 cup sugar
6 Tbls melted butter
1/2 tsp cinnamon (optional)
Mix graham cracker crumbs, sugar, melted butter and cinnamon until well blended. Press into an 8 or 9 inch pie pan.
Bake on 375 for 7 minutes. Cool for about 30 minutes before filling with the key lime mixture.
Key Lime Filling
Preheat oven to 350 degrees.
3 cups sweetened condensed milk
1/2 cup sour cream
3/4 cup key lime juice
1 Tbls grated lime zest
In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.
Bake in preheated oven for 9-11 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream.
(source: www.allrecipes.com)
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