Thursday, July 18, 2013

Key lime pie

2 envelopes Knox gelatin
1 cup sugar
1/4 tsp salt
6 egg yolks
3/4 cup lime juice
1/2 cup water
1 tsp grated lime peel
Green food color
6 egg whites
3/4 cup sugar
2 baked graham cracker shells
Whip cream and lime for garnishes

Mix gelatin, sugar and salt. Beat egg yolks, lime juices and water.  Pour into a saucepan. Add gelatin mixture and heat on medium heat until mixture boils, stir constantly.  Stir in lime peel and food coloring.  Pour into a bowl and refrigerate until mixture mounds when dropped from a spoon.  Don't leave in an aluminum pan.  Beat egg whites until soft peaks form.  Gradually add 3/4 cup sugar and continue beating until stiff, fold into lime  mixture. Pou into shells, serve with whip cream.


2 cups sugar
1 can sweetened condensed milk
1/2 lb butter
1 TBSP vanilla
1 1/2 cup light Karo syrup
2 cups pecans

Combine all ingredients except vanilla and pecans. Stir over med/low heat until dissolved well. Bring to a boil, still at med/low heat stirring constantly until mixture reaches 235 degrees or forms a firm ball in ice water. Remove immediately from the heat.  Add vanilla and nuts. Stir to blend well. Pour into a buttered jelly roll pan. Cool for 20-30 minutes  cut into bite size pieces and wrap with wax paper squares 3 1/2x 3 1/2.


2 cups sugar
2 egg whites
1/2 cup white corn syrup
1/2 cup water
1 tsp vanilla
1/2 cup chopped nuts

Mix sugar, syrup and water. When mixture reaches semi firm ball (400 degrees) pour 1/4 of it slowly over beaten egg whites and beat. Cook rest of mixture until almost brittle. Pour slowly over egg whites and beat constantly. Continue to beat until it loses its glossiness and becomes dull. Add 1 tsp vanilla and 1/2 cup chopped nuts (optional). Drop from a teaspoon on parchment paper until cool. Store in air tight container. If desired, use 4 drops peppermint instead of vanilla.

French Bread

1/2 cup sugar

4 tsp salt

1/4 cup vegetable oil

1 quart hot water

Add 2 TBSP yeat to 1 cup warm water

Lemon water with citric acid

2 tsp lemon extract
1 TBSP citric acid
2 cups sugar
2 gallons water
Limes, lemons or oranges cut up for garnish
Tons of ice

Friday, January 8, 2010

Crispy Southwest Chicken Wraps

I have been trying different recipes from other blogs lately and this one was a big hit. It was easy to put together and my kids loved it. My 9 year old boy ate 3 of them. I got it from
*Makes 6 wraps*
1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I used a combination of monterey jack and sharp cheddar)
Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center - it made the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.

Friday, April 17, 2009

Wheat and Honey Pitas

I got this recipe from a Bosch cooking class. I have tried it for pizza crust, pita bread and bubbly bread. All of them have been delicious!

2 cups warm water
1 TBSP honey
1 tsp salt
2 TBSP Saf Instant Yeast
2 cups Whole Wheat Flour Unbleached White Flour (approx 2 cups)

Combine first five ingredients in Bosch bowl with dough hook. Mix thoroughly, continue to add unbleached white flour until mixture cleans sides of bowl. Continue kneading until smooth and elastic. Divide dough into 24 pieces for small pitas or 12 pieces for larger pitas. Roll into ⅛" thick circles on a floured surface. (Any creases in the dough will cause the pita to stick together and not form a pocket.) Cover with plastic wrap. Let rest 30 minutes. Bake on pizza stone that has been preheated to 500 degrees for 3½ to 4 minutes. Watch carefully. Remove from oven when pita puffs up and is slightly golden. Place in a large bread bag to soften and flatten.

If you want flatbread, turn over before they poof up.

For pizza crust, I let my dough sit for about 20 minutes or so and then divide in half (or thirds depending how big your pizza stone is). Roll out your dough with some flour on a wood pizza board. Preheat your oven with pizza stone to 450 degrees while preparing your pizza with toppings. Add your toppings without the cheese making sure that the pizza dough doesn’t stick to the board. Once the oven is preheated, slide the pizza onto the hot stone. Cook for about 6 minutes or so and then add the cheese. Bake until the cheese is bubbly and to your liking.

For bubbly bread, roll the dough like you would for your pizza. Add grated mozzarella and Parmesan cheese and bake on a preheated stone at 500 degrees for about 5-6 minutes. Be sure to check so the cheese doesn’t burn.