Family Fun in the Kitchen 02-21-2015

Podcasts, Family Fun in the Kitchen

February 21st, 2015 by admin

Lavon and Miss NiNi speak about non-chocolate desserts.

SPRING-IS-COMING EASY LIME PIE—Marcia Groenenboom Miller—First Place Pies, Key Lime, 2001 Iowa State Fair

Ingredients for Crust:

1-1/2 c. (16 squares) graham cracker crumbs

6 T. butter, melted and cooled

3 T. sugar

Optional add-ins:

2 T. coconut, toasted

2 T. slivered almonds, chopped into tiny pieces

Method for Crust:

Preheat oven to 375 degrees Fahrenheit. Combine graham cracker crumbs, butter, sugar and optional add-ins; mix well. Press into 9-inch pie plate. Bake for 17-20 minutes until lightly browned. Remove from oven; let cool. Reduce oven temperature to 325 degrees Fahrenheit.

Ingredients for Filling:

1, 14-oz. can sweetened condensed milk

4 large egg yolks

½ c. freshly squeezed lime juice (2-5 lemons depending on size)

1 T. grated lime zest

Method for Filling:

In bowl, whisk together condensed milk, egg yolks, lime juice and zest. Pour into prepared cooled crust. Bake for 17-20 minutes, just until center is set. Let cool completely. While pie is baking, chill large mixing bowl and whisk attachment in preparation for making whipped cream.

STABILIZED SWEETENED WHIPPED CREAM

Ingredients:

1 c. (1/2 pint) heavy cream

3 T. granulated or powdered sugar

1 t. vanilla extract

1 t. almond extract

1 T. sour cream

Method:

Place cream in a large cold mixing bowl. Beat at medium-high speed until the cream begins to thicken. Sprinkle sugar over cream. Add extracts and sour cream. Continue beating until a peak that curves downward forms in the cream. Spread over pie. (With added sour cream, whipped cream will stay stabilized for about a week while stored in the refrigerator.) May garnish with toasted coconut flakes.

Miss NiNi