Frozen Key Lime Pie

From the Barefoot Contessa

For the crust:
1 1/2 cups graham cracker crumbs (10 crackers)
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted

For the filling:
6 extra large egg yolks, at room temperature
1/4 cup sugar
1 14-ounce can sweetened condensed milk
2 tablespoons grated lime zest
3/4 cup freshly squeezed lime juice (4 to 5 limes)

For the decoration:
1 cup (1/2 pint) cold heavy cream
1/4 cup sugar
1/4 tsp. Pure vanilla extract
Thin lime wedges

Preheat oven to 350 degrees.

For the crust, combine the graham cracker crumbs, sugar, and
Butter in a bowl. Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. Allow to cool completely.

For the filling, beat the egg yolks and sugar on high speed for 5 min, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze.

For the decoration, beat heavy cream on high speed until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight.

If you have concerns about raw eggs (WHICH I DID), combine the yolks with 1/2 cup of the lime juice used in the recipe in a double boiler. Whisk constantly over medium heat until the mixture reaches 140 degrees. Use in place of the raw egg yolks, remembering to add the remaining 1/4 cup of lime juice to the filling mixture along with the condensed milk and zest.

Sorry folks, the picture won't load, I'll try later!

Apple Kugal

Many thanks to my Orthodox Jewish friend for this wonderful Kugal recipe. It has become a family favorite. It's easy to make and always a crowd pleaser.

2 cups flour
2 cups sugar
6 eggs
1 cup oil
1 tsp baking powder
Cinnamon to taste (I use A LOT perhaps 3-4 tablespoons)
5 peeled, cored, sliced apples

Mix all ingredients, except apples, until combined. With rubber spatula fold in sliced apples. Split between two 9-inch cake pans.

Optional: take five slices of apple and place them in a circle on top of unbaked Kugal.

Bake 45 min to 1 hour at 350 degrees

Grandma Ida's Oatmeal Cookies

This cookie recipe is an old one. So old that you cannot use any mechanical devices to make it or the cookies do not turn out the way they are supposed to. You cannot use butter instead of shortening, nor can you use butter flavored Crisco. Just stick to the recipe (your arm WILL recover, I promise) and you will have delightful Oatmeal cookies. This recipe is doubled but easy, so easy, to divide. I always make the entire batch and freeze the extras.

4 eggs
2 cups of shortening
2 cups brown sugar
2 cups white sugar
2 tsp vanilla
4 cups of oatmeal
4 cups of flour
2 tsp baking soda
pinch of salt

Combine the eggs, shortening, sugars, and vanilla by HAND until mixed well. Sprinkle the salt and baking soda over the top and stir together. Add 1 cup of flour and oatmeal, one at a time, stirring between additions. (Yes, this gets harder as you go). Keep adding and stirring until you have added all four cups of the flour and oats.

Drop teaspoons of dough onto a cookie sheet. Bake at 350 for 12 min. If you want a crisper cookie bake for 15 min. We prefer the crisp on the outside and soft on the inside cookie baked at 12 min.

Amazingly Easy Irish Soda Bread

From: allrecipes.com

4 cups all-purpose flour
4 T. white sugar
1 tsp. baking soda
1 T. baking powder
1/2 tsp salt
1/2 cup butter (I used butter flavored Crisco)
1 cup buttermilk
1 egg
1/2 cup butter melted
1/2 cup buttermilk

Preheat oven to 375 degrees. Lightly grease a large baking sheet.

In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and butter. Cut in butter or Crisco.



Stir in 1 cup of buttermilk and egg.



Turn dough out onto a lightly floured surface and knead slightly. Form dough into a run and place on prepared baking sheet.



In a small bowl, combine melted butter and 1/4 cup buttermilk; brush loaf with mixture. Use a sharp knife to cut an 'X' into the top of the loaf.

Bake in preheated oven for 35-45 min, or until a toothpick inserted into the center of the loaf comes out clean. Baste loaf while baking with butter mixture.



This is basically a large biscuit but it is lovely with a boiled corned beef supper. It is also yummy warmed and served with butter and honey...and a cup of coffee. Enjoy!

Chicken Adobo

Adobo is a national dish of the Philippines. It is commonly made with pork or chicken. I always double the sauce portion of the recipe.

¾ c rice vinegar

¼ c soy sauce

1 tsp minced garlic

1 bay leaf

1 tsp sugar

½ tsp salt

½ tsp pepper

8 pieces of chicken (legs and thighs)

¾ c water

2 T. oil

2 tsp corn starch dissolved in 1 T. water

Step One

In a large pot or bowl, combine vinegar, soy sauce, garlic, bay leaf, sugar, salt, and pepper. Add chicken, coating each piece with marinade. Let stand for 30 min.

Step Two

If you marinated in a bowl, place chicken and sauce into a large pot. Add water and bring to a boil; reduce heat, cover, and simmer until meat near bone is no longer pink when cut, around 45-50 min. Remove chicken with slotted spoon; pat dry. Reserve sauce & discard bay leaf.

Step Three

Place wok (or frying pan) over med heat until hot. Add oil, coating sides. Add chicken and cook until browned on all sides (5-6 min).

Step Four

Heat reserved sauce. Add corn starch solution and cook, stirring until sauce boils and thickens. Return chicken to sauce, stir until chicken is well coated.

Arrange on serving platter, serving extra sauce on the side.

Hearty Black Bean Soup

1 lg. onion, chopped
4 carrots, sliced
2 celery stocks, sliced
3 cloves garlic, minced
1 lg can chopped tomatoes
3 cans black beans, rinsed
4 cups chicken broth
1 tsp taco seasoning
1 tsp oregano
1 tsp cumin

Combine in a deep pot, cover with 4 cups of chicken broth (add extra water if needed). Simmer until veggies are soft, but not mushy.

Serve over tortilla chips or rice. Top with grated cheese and/or sour cream.

This is a very hearty soup so think carefully about seconds!

Banana Walnut Bread

The best!

1 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
2 large eggs, room temperature
1/2 teaspoon vanilla
1/2 cup unsalted butter, at room temperature
1 cup sugar
3 very ripe bananas, peeled, and mashed with a fork
1/2 cup toasted walnut pieces

Sift the flour, baking soda, and salt into a medium bowl. Set aside.

Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a 9 x 5 x 3 inch loaf pan with butter (or spray with PAM). Preheat oven to 350 degrees F.

With an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled, so don't worry) and mix.

With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 55 min or until a toothpick inserted into the center of the bread comes out clean. Cool for 5 minutes on a wire rack. Turn the bread out of the pan and let cool on the rack.