Traditional Key Lime Pie
(Florida Keys Key Lime Pie)
**note**
Traditional Key Lime Pie is not green! You see green pies everywhere, but in
reality the real thing is a pale yellow. Always try to use fresh key lime juice
and not bottled. Big difference in taste.
Crust -
Combine 16 crushed graham crackers, 3 Tbl sugar and 1 stick of melted butter.
Press into a 9" pie plate and bake in 350 degree oven 10-12 min. Set aside on a
rack and let cool.
Filling
4 large eggs
1-14oz can sweetened condensed milk
1/2 cup fresh key lime juice (12 to 14 limes)
2 tsp lime zest (green part only and use a micro plain if you have one for the
finest zest)
Whipped cream for serving.
Beat eggs with an electric mixer till thick and light yellow, don't over beat.
Turn off the mixer and add the milk, turn speed to low and mix in half the lime
juice. After a couple seconds add the other half and the zest, beat a few more
seconds. Pour into the cooled pie shell and bake 350 degrees 12 minuets to set
the yolks and kill any salmonella in the eggs.
Chill pie, then top each piece with whipped cream to serve and a thin slice of
lime on top.
We got this recipe years ago from a neighbor lady who all called a real Florida
Conch! Meaning that she had been born and raised in the Florida Keys. We have
made her pie recipe hundreds of times and we love it. I have a niece who has to
add green food color cause she just does not believe it is not supposed to be
green! Hope you try and enjoy!
Billie in FL
Here is what my family likes added to
boxed macaroni/cheese: crumbled and browned bacon, chopped onion (I
either cook it with the macaroni or brown it with the bacon), chopped parsley, a
few drops hot pepper sauce. Then, top with grated parmesan cheese. There are no
set amounts to this, use to your taste. I have also made this from scratch,
using processed cheese cubed and stirred into hot macaroni, or other cheese of
your choice.
Melody (Nebraska)
This is for Eureka, Il and
her request for a Philly Cheese Steak. I'm from Philadelphia and the only thing
you won't be able to duplicate anywhere outside of Philadelphia is the meat, but
this is as close as you can get. Please don't use steakum - it's loaded with fat
and no self respecting Phillyite would ever use this product. Go to your local
deli and get roast beef. Don't get anything that is marinated or flavored, just
the rarest roast beef and tell the person in the deli that you want the beef
shaved so that it's falling apart. Heat up your skillet and saut?any or all of
the following: onions, mushrooms, green or red peppers or any veggie that you'd
like. Remove to a separate plate. In the same skillet add just a little bit of
butter or olive oil. Put in the roast beef and saut?until it's no longer red.
DON"T OVERCOOK or it will taste like leather. Get a sub roll and put American,
provolone, mozzarella or cheese wiz on the roll. Add the meat and the veggies.
If you'd like a pizza steak - add some red sauce (pizza or spaghetti). Great
with fries.
Nancy in S FL
A 'true' Philly cheese
steak ( the kind gotten from Geno's or Pat's) is made with chipped steak (very
thinly cut), cooked until just done and then American or provolone cheese can be
out on top until it melts but authentically the steak should be put on the roll
and slathered with Cheez Whiz. The best rolls are from Amoroso. Us 'Philly
people' believe the water here makes the roll. We never said these were healthy
sandwiches---just delicious. Some wonderful additions are fried onions and/or
mushrooms. Some people like to have a good quality tomato spaghetti sauce put on
top---adds to the required messiness.
I hope this helps. Where does your son go to school?
Anne E from Pa.
I am so far behind in
reading my mail. Sorry that I'm late with thanking everyone that responded to my
question about using seedless blackberry jam in a Blackberry Cake
recipe instead of the blackberries. I'm having to change my way of cooking
because of my husbands diet.
To Chris in NC,
thank you for the cake recipe.
To Theolinda in IN, I will get that Blackberry Cake
recipe out to you soon.
Nancy, you absolutely have
the best recipe newsletter. I always find something of value in each
one.
Thank you for all you do.
Jean in TN.
Hi to all of you - I have
written a couple of times but guess it goes into outer cyber space. This is for
Frances in Wesley Chapel, FL regarding the Kitchen Aid mixer. I
have had the same one for more than 30 years and my children each had to have
one in their homes after they
were married. They are the greatest mixer that I have ever used, but one
suggestion I would make is to buy the mixer that has the bowl attached on the
sides - not the smaller unit where the bowl screws into the bottom base. It is
much better for mixing bread and heavier mixes. The other thing I use frequently
is the grater attachment. I don't know how I would ever grate carrots or cheese
without it or potatoes for potato pancakes. I bought the accessory package that
included a sausage stuffer and an utensil for making puree but never have used
them.
I have a couple of suggestions that I mailed earlier that got lost. One is to
put a pot of cold water on the burner or fill up the pan that you just finished
cooking in with cold water to absorb the heat from the burner rather than having
it dissipate into the kitchen. When the burner is cooled down, toss the water
out. The other, is that I have found that cardboard cartons keep milk longer
than the plastic container. That I have never noticed the tabs on the ends of
foil and saran wrap just makes me wonder what else I have missed for years!
Wishing you a blessed day,
Carolyn in Los Banos, CA
Comment:
I am not sure how mail from our family of recipe members get lost. I seem
to get all the spam mail fine, LOL. I looked for Carolyn's mail and did
not find it in any mail from you in any of the folders. Not sure what
happened to it. Please don't give up if your message isn't posted.
Let me know so I can try to find it.
Nancy Rogers
For Frances in Wesley Chapel Fl, I have the
KitchenAid Mixer that you are thinking of getting. It is the
very best I don't know what I would do without it. My children gave it to me
about 3 yrs ago and it has had close to daily use.
It can handle bread dough requiring up to 10 cups of flour and does a wonderful
job. I would recommend it to anyone. Hope this is helpful to you.
Marg in Ontario Canada
For Fran in Upper NY
Davinci Angel Food Cake
1 box pillsbury angel food cake mix
1-1/4 cups davinci sugar-free syrup
choose any flavor
Preheat oven to 350 degrees. Liberally spray your bundt or tube pan with butter-
flavored cooking spray. Mix all ingredients together, pour into pan, bake for 40
minutes.
wisemama
This is for Eureka, IL
concerning Philly Cheese Steaks for her son. These are called
Submarines (Subs) or Hoagies depending where you live. Have the butcher chip you
some round steak. Cut onions real fine, and simmer these in butter or margarine
until cooked but not burned, set aside. Do the same with the steak and set
aside. Slice tomatoes thin and chop lettuce. If fixing cheese steak add cheese
whatever kind you like when steak is almost cooked so it can melt over meat.
Toast roll, split and add tomatoes, onions lettuce and meat, I like to add the
wet chopped red cherry peppers, salt & pepper to taste. Serve and enjoy.
Some folks do away with the lettuce & tomato and add pickles with mustard or
catsup. Another thing I am told you could use the Steak-Um's but have never done
so myself.
Pat, DE
Susana in Louisiana sent in
the Deen Bros. recipe for Sawmill Gravy (May 19th)
I personally like their Mama Paula's recipe better.
gramaj
Paula Deen's Sawmill Gravy
1 pound ground sausage
4 slices thick-cut bacon, diced
1/2 medium onion, diced
2 cloves garlic, minced
3 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons black pepper
2 cups half-and-half
2 tablespoons butter
In a large skillet, combine the sausage, bacon, onion, and garlic. Cook over
medium heat until the sausage is browned and crumbles. Stir in the flour, salt,
and pepper; cook for 1 minute, stirring constantly. Gradually stir in the
half-and-half. Cook over medium heat, stirring constantly, until the mixture is
thickened. Stir in the butter until well blended.
Source:
Paula Deen's Biscuits and Sawmill Gravy
Hi Nancy,
Would anyone have a recipe for coconut pecan cookies ?I wish you would bring
back the print for your recipes. If they are short I can print page But if it is
long I have to print page & write the rest out by hand. (WebTV)
Love your site. Pauleene
Comment
I am sorry that WebTV users can not print out recipes from the
Alphabetical Index of Recipes.
The script to print them out does not work on WebTV. Usually every
Thursday the index is caught up to date with the recipes. Last weekend it
was not done due to frequent thunderstorms but will be done tomorrow sometime.
Nancy Rogers
For the request for :
Twice Baked Potatoes
Wash / scrub 1 med Idaho potato per person
(if potatoes are very large 1/2 potato)
Pierce with fork all over and spray with PAM. Place on baking sheet in 400
degree oven approx 1 hour or until soft. Remove from oven and let cool 5 min.
Cut potatoes in half and scoop out insides into a bowl and lightly mash. We
don't mind a few lumps, shows they are home made!
Add any or all: butter, sour cream, your favorite grated cheese, horseradish,
salt pepper, chives, garlic powder, bacon bits, parsley.
Spoon back into potato shell, top with cheddar cheese and a sprinkle of Paprika.
Place back onto baking sheet and warm through at the same 400 degrees. When
cheese is melted and potato top is lightly brown, they are done!
My family loves these. To fancy them up for company, use a pastry bag with a
fancy tip to squeeze back into potato shell.
Takes approx 75 min total. Can be made ahead
Pat in FL
To Fran in Ottawa and Nancy regarding tabs on
wraps, 5/18/08 Recipes : I also found that the various wraps I had on hand
were about 50-50 with and without tabs. Reynolds Regular and Release had the
tabs, Parchment paper and Wax paper (which drives me crazy jumping out of the
box and I have to chase it across the kitchen) did NOT. I had NONE on my Saran
Wrap!! I am hoping to find some on the shelf when I buy again. Saran is
difficult enough to deal with at best!
Barbara in AL
Re: Red Potatoes
For Sally in Pa.
I just boil small red potatoes till fork tender. Drain and add butter, parsley,
and seasoning to taste.
Genie
Hi, I'm going to take dinner to a family
from church. Does anyone have any suggestion for a full meal>. Not
spaghetti or soup or chili. It will be for about 6 people. Maybe a one 1 pot
meal with a side and desert. And please no fish or shrimp. I'll thank you all in
advance because I know how well everyone responds.
P S. it does not have to be 1 pot meal. Just something simple and good. Thanks
again. Betty from Illinois.
Please help save the 9 lives of my 5
cats. They love my Mother's
flower beds and dig up the
mulch and scatter it around when they do their 'business' in there. She has
threatened to take away all of their collective 9 lives (that's 45 lives) in one
fell swoop if they continue this nasty habit. Does anyone have a home remedy
that will keep my cats out of her flower beds? We have tried sprinkling hot
sauce around but that didn't deter them for one minute. We have also tried the
"Bitter End" spray, also without results. We are open to any suggestions.
Peg in East Tennessee
Panera no long sells their
Poppy Seed dressing, do you have a recipe or another
alternative?
Glenda R
For Laurie (5/19):
Chilean Sea
Bass with Garlic, Basil and Vegetables
4 T. unsalted butter at room temp
4 t/ finely chopped fresh basil
2 garlic cloves, pressed
2 T fresh lemon juice
4 re-skinned new potatoes
8 baby carrots
1 1/2 lbs. fresh boneless Chilean sea bass fillets
8 slender asparagus spears
Preheat to 425. In small bowl, beat butter, basil, garlic & lemon juice until
well combined. Set aside. Parboil the potatoes & baby carrots for 5 min., drain.
Divide fish into 4 = portions.
Place fillets in buttered 9x13 pan. Arrange vegetables over fish. Top each
portion w/ 1/4 butter-garlic mixture. Cover tightly w/ aluminum foil. Bake 20-30
min. or until flakes easily.
Serve immediately. Makes 4 servings. (Source: "Last
Suppers", Diane Mott Davidson)
Athena in DE
Hi Nancy and crew. Dee in
Lafayette N/L 5-19/08
Re: Hot Bags. I tried these several years ago, (had a coupon).
They are heavy duty foil bags (Reynolds Wrap). Basically they
are to the oven what liners are to the crock pot. I always keep them on hand.
Also have used them on the grill to save cleanup.
Margaret, Tulsa
Baked Apple
Dumplings (Corrected)
1 stick butter
5 apples, sliced
10 count can biscuits
2 c. sugar, extra sugar
2 c. water
1 1/2 tsp. vanilla
Pinch of salt
Roll out biscuits the size of saucers. Put half of each apple in biscuit;
sprinkle with sugar and cinnamon. Pull biscuit, pinch together. Repeat for each
biscuit. Boil 5 minutes 2 cups water, 2 cups sugar, salt and vanilla. Pour over
dumplings. Bake for 40
minutes at 375 degrees.
In this recipe it calls for 1 stick of butter . Then in the method underneath it
calls for 2 cups of margarine ,should this be 1/2 cup .
Phyilas in Ontario
Comment
Yes you are correct. I have corrected the recipe both on the site and in
the recipe above.
Nancy
