Islamorada Key Lime Pie
Ingredients & Directions 1 cn Condensed milk 6 Eggs,separated 1/2 c Key Lime Juice 1 tb Cream of tartar 1 c Sugar 1 10″ pie crust Or 2 – 8″ pie crust Whip together condensed milk and separated egg yolks until light and creamy at medium speed,about 8 minutes.Add 1/2 cup lime juice. Let rotate at low speed for about 1 second.Fold a few times with a rubber spatula.Pour into baked pie shell.Let stand. Beat separated egg whites with cream of tartar for a full five minutes.Add sugar.Beat another full five minutes.Spread on top of pie.Brown in oven at 350 degrees. From Yields 8 Servings
Lemonaide Bread
Ingredients & Directions -JWESTERGRE 2 1/2 ts Active dry yeast 1 3/4 c + 2 Tbs bread flour 1 1/2 c Whole wheat flour 1 1/4 ts Salt 1 1/2 ts Sugar 1 1/2 ts Vegetable oil 1/4 c Froz lemonade conc, thawed 1 c Water Add all ingredients in the order suggested by your bread machine’s manufacturer and process on the basic bread cycle. From Yields 1 Servings
Pudding, Bread
Ingredients & Directions 2 c Stale bread crumbs 1 qt Scalded milk 1/3 c Sugar 1/4 c Melted butter 1 Egg 1/2 ts Salt Soak bread crumbs in milk, add sugar, butter, egg slightly beaten,and salt. Flavor to taste and bake in a moderate oven. Time in oven, 1 hour. Temp., 325 degrees. Servings, 6. VARIATIONS: Melt two squares of chocolate and add to scalded milk. Cararmelize three tablespoons of sugar; dissolve in hot water to make a syrup and add to the scalded milk. Add spice and raisins. From Yields 6 Servings
White Chocolate And Lemon Cheesecake
Ingredients & Directions 1 1/2 c Chocolate wafer cookie 5 tb Butter, melted -crumbs CRUST Combine cookies and butter and press into a lightly buttered 10-inch springform pan. FILLING 8 ozs. white chocolate 1/2 cup heavy cream 2 pounds cream cheese 1 1/2 cups sugar 4 eggs 1/3 cups freshly squeezed lemon juice 1 Tablespoon grated lemon zest 1/2 tsp. lemon extract Melt the chocolate with the cream until mixture is smooth. Cool. Beat the cream cheese with the sugar until light and fluffy. Beat in the cooled chocolate mixture. Add the eggs one at a time, beating well. Beat in the lemon juice, zest and extract. Pour into crust. Bake at 350 degrees for 45 to 50 minutes. Cool and then refrigerate. GLAZE: 6 ozs. bittersweet chocolate, chopped 1 oz. unsweetened chocolate, chopped 2 Tablespoons light corn syrup 3 Tablespoons butter Combine chocolates and syrup and heat until melted and smooth. Remove from heat and add butter. Spread warm glaze over the cake and smooth. Yields 6 servings
Walnut Cake With Lemon Sabayon
Ingredients & Directions Copper bowl is essential for Good sabayon. 2 c Walnut pieces, chopped into 1/8 -inch pieces 1/2 c Hazelnuts, finely chopped 1/2 c Sugar 1/2 c Bread crumbs 1/4 c Extra virgin olive oil 3 Eggs 1/4 c Milk 3/4 ts Baking powder 2 tb Nocino (Italian walnut Liqueur) 8 Egg yolks Juice and zest of 2 lemons 1/4 c Sugar Preheat oven to 375 degrees F. In a mixing bowl, stir together walnuts, hazelnuts, sugar, and bread crumbs until well mixed. Add olive oil, eggs, milk, baking powder, and Nocino and stir to form a thick and chunky puree. Pour into a buttered and sugared 8-inch quiche pan and bake until firm but moist, 35 to 40 minutes. Meanwhile, place yolks, juice, zest, and sugar into a copper bowl and whisk until frothy and light, 1 minute. Place over pan with boiling water and cook carefully, whisking furiously, until as firm as whipped cream, and place in refrigerator. Remove tart and serve warm, with cool sabayon. MEDITERRANEAN MARIO SHOW #ME1A18 Yields 4 servings
Coconut Angel Food Cake
Ingredients & Directions Cake: -d) 3/4 c Cake flour Frosting: 8 lg Egg whites 1 1/4 c Sugar 1/2 ts Salt 2 lg Egg whites 1/2 ts Cream of tartar 1 ts Orange zest, grated 1 c Superfine sugar 1/4 c Orange juice, strained 1/2 ts Vanilla 1 tb Corn syrup 1/2 ts Almond extract 1 c Coconut, shredded and toaste 1/2 c Coconut, shredded (unsweeten – (unsweetened) Onto a sheet of wax paper, sift the flour 3 times. In a large bowl with an electric mixer, beat the egg whites with the salt until they are frothy. Add the cream of tartar and beat to soft peaks. Beat in 1/2 cup sugar, a little at a time. Add the vanilla and almond extract, and beat the whites to stiff peaks. Fold in the remaining 1/2 cup sugar, a little at a time. Sift the flour over the whites in 4 batches, folding it in gently after each sifting. Fold in the coconut. Spoon batter into a 9-inch tube pan, 3 1/2-inches deep. Bake in the middle of a preheated 275f oven for 1 1/2 hours. Hang the cake in the pan, upside down, on the neck of a bottle and let it cool for 90-120 minutes or until cooled completely. Release the cake with a sharp knife, turn it out on a rack and invert it onto a cake plate. In a metal bowl, whisk together the sugar, egg whites, zest, juice, corn syrup, and a pinch of salt. Set the bowl over simmering water, and cook, whisking, until it registers 140f on a candy thermometer. Remove pan from heat and whisk the mixture over the hot water for 3 minutes. Remove the bowl from the water and, with an electric mixer, beat the frosting at high speed for 7-10 minutes or until it is cool and holds stiff peaks. Spread top and sides of the cake with the frosting and coat the outside with the toasted coconut. a 1977 Yields 1
Best Leek Tart
Ingredients & Directions 1 11-inch tart/quiche shell 2 tb Butter 4 c Leeks, chopped (=5) 2 tb Dijon mustard 5 sl Bacon, cooked and crumbled 2 Eggs 1/2 c Whipping cream 1/4 ts Light cream 1/4 ts Pepper pn Salt Tip: to remove dirt from leeks, cut through leek lengthwise almost to root end. Wash under running water and shake to remove excess water. On lightly floured surface, roll out pastry and fit into 11-inch tart or quiche pan; refrigerate for 20 minutes. Prick pastry bottom with fork; line with foil and fill with pie weights. Bake in 375F 190C oven for 10 minutes. Remove pie weights and foil; Bake for 15 minutes longer or just until lightly golden. Let cool. Meanwhile, in large skillet, melt butter over medium-low heat; cook leeks, stirring occasionally, for about 30 minutes or until softened. Let cool. Brush cooled pastry shell with mustard; spread leeks over top. Sprinkle with bacon. Whisk together eggs, whipping and light creams, pepper and salt; pour over bacon. Bake in 350F 180C oven for 30-35 minutes or until golden. Yields 6 Servings
