I don't have pictures, but I do want to post these two recipes just in case you are dying to make something good!!
I made the Key lime pie for the teachers lounge--$2.00 a slice for a STUCO fund raiser. The recipe is from a Knox County cookbook, and I changed it some, but I will do the original and make a comment on the changes. It was good!
TIM'S FAVORITE KEY LIME PIE submitted by: Michelle (Coulston) Henry from Vera, Texas
Crust:
2 C. crushed graham crackers
2 T sugar
1/2 stick butter
Melt butter and mix with the cracker crumbs. Lightly spray a 9-inch glass or ceramic pie plate with cooking spray. Spread out the crust mixture evenly going up the sides and bake at 350 for about 10 minutes. Let cool completely.
I did my regular pastry crust that I use for all my pies, and it was delicious.
Filling:
1 C sugar
1/4 C cornstarch
1/4 t. salt
1 1/2 C heavy cream (I used 2 C, and it was perfect)
3 large egg yolks (I use jumbo eggs)
1/4 C Key lime juice (regular lime juice will not have the same flavor)
2 T unsalted butter (I used salted from Falfurrias, Tx. and the extra salt was just right)
1 T finely grated lime peel
Method of Preparation:
1. Mix the sugar, corn starch and salt in a heavy saucepan.
2. Add the cream and stir until thoroughly mixed.
3. Bring the mixture to a boil, and turn the heat to low; cook until thickened.
4. Slowly whisk 1 C of the hot mixture into the 3 egg yolks in a bowl until smooth. Pour back into the sauce pan and cook until it steams, but do not boil.
5. Stir constantly.
6. Remove from heat, stir in butter and add the lime juice and peel.
7. Pour the filling into a bowl and loosely cover until it cools to room temperature.
I don't know why I bothered with this long drawn out affair!
Here is how I do it and there was no weeping meringue and the filling was about as good as it gets (no brag, just facts that I learned from my little neighbor Mrs. Koonce, in Jayton).
Add the egg yolks to the cream, sugar, and corn starch, and cook until thickened (never let it boil), while you stir constantly with a whisk. Add the juice, peel and butter and stir until blended. Pour the super hot mixture into the pie shell, slap the meringue on it, and pop it in the over at 325 (forget the hot, 400 degree oven). Bake until golden.
Meringue:
4 large egg whites (3 jumbos work fine)
1/4 t cream of tartar
1/2 C sugar (I use 1/4 C)
Last night I began searching all my cookbooks for potato rolls simply because I had potatoes that needed to be used and they do make really nice rolls. Finally, I found this recipe in a cookbook Bobby brought back when he was in Georgia many years ago. The cookbook was from Newnan, Georgia
MASHED POTATO ROLLS (fool proof, it says)
by: Mrs. Irwin H. Pike (Helen) from someplace in Georgia
1 package of yeast
1/2 C water (I use the water I boiled the potatoes in because yeast loves it)
1 C mashed potatoes
1/2 C sugar
2 eggs
1 tsp. salt
2/3 C oil (I used 1/2 C olive oil)
1 C milk
5 to 6 C flour (I never measure it)
Method of Preparation:
1. Soak yeast in the lukewarm water.
2. In a large bowl place potatoes, sugar, eggs, salt, oil, and milk, and mix well.
3. Add the yeast, mix.
4. Add the flour gradually as you mix into a dough that can be kneaded.
5. Place in a greased bowl, cover and refrigerate.
6. Shape into rolls and allow at least 1 1/2 hour to rise before baking at 400 degrees for about 8 minutes.
I didn't put them in the 'fridge. I made them this morning for Easter dinner, and they rose like crazy, and were gooooood!
