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