Sunday, June 19, 2011
I found this really good pie here, and had to share it
Marshmallow-Almond Key Lime Pie
- 1 cup all-purpose flour
- 3 tablespoons brown sugar
- 1 cup slivered almonds, toasted, divided
- 1/4 cup butter, melted
- 1 tablespoon honey
- 1 can (14 ounces) sweetened condensed milk
- 1 package (8 ounces) cream cheese, softened, divided
- 1/2 cup key lime juice
- 1 tablespoon grated key lime peel
- Dash salt
- 1 egg yolk
- 1-3/4 cups miniature marshmallows
- 4-1/2 teaspoons butter
- 1/2 cup heavy whipping cream
- Place the flour, brown sugar and 1/2 cup almonds in a food processor. Cover and process until blended. Add melted butter and honey; cover and process until crumbly. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust is lightly browned. Cool on a wire rack.
- In a large bowl, beat the milk, 5 ounces cream cheese, lime juice, peel and salt until blended. Add egg yolk; beat on low speed just until combined. Pour into crust. Bake for 15-20 minutes or until center is almost set. Cool on a wire rack.
- In a large saucepan, combine marshmallows and butter. Cook and stir over medium-low heat until melted. Remove from the heat and transfer to a bowl. Add cream and remaining cream cheese; beat until smooth. Cover and refrigerate until chilled.
- Beat marshmallow mixture until light and fluffy. Spread over pie; sprinkle with remaining almonds. Yield: 8 servings.
This is a bit involved but well worth the time. You can save some time by using either a regular pastry crust or graham cracker (you can even use premade) and still have a great pie. I think the crust from this pie could also work really well, and it's quite a bit easier.
1 cup unsalted butter
2 tsp vanilla
2 1/2 cups flour
1/2 tsp salt
1/4 cup melted butter
6 oz coconut milk
1/2 cup sugar
1 cup milk
1/4 cup cornstarch
Coconut Bavarian Cream
1 rounded T unflavored geletin
3 T water
1 1/2 cups whipping cream
1 1/2 cups milk
6 egg yolks
1/2 cup sugar
1/2 cup shredded unsweetened coconut (toasted if you like)
To make the crust:
preheat oven to 350
Mix butter and vanilla together, add egg, flour, salt and mix together. Place dough on a greased baking sheet and bake 15 - 20 min. Let cool, refrigerate 1 hour. Crumble 2 cups of cookie, add melted butter and mix by hand. Press half of the mixture into the bottom of a pie plate and the rest up the sides. Bake another 15 - 20 minutes.
Make the pudding next:
In a saucepan combine coconut milk, sugar and 1/2 cup milk bring to a slow boil. In a bowl mix together the remaining 1/2 cup milk, and the cornstarch. Mix until there are no lumps, then slowly add to the hot mixture stirring constantly till thick. Remove from stove and pour into the pie crust. Refrigerate until cold and set.
To make the cream:
Soften geletin with the water in a small bowl, set aside. Whip the whipping cream and set aside. Combine milk, egg yolks and sugar in a stainless steel or glass bowl and set over a double boiler. Cook until the mixture coats a spoon and you can run a finger through it and a line remains. Remove from heat and add the set geletin; mix well. Set hot bowl over an ice bath and stir until it cools and starts to thicken. Fold the whipping cream in, in 2 parts. Add coconut and fold in. Layer this on top of the pudding in the pie plate and chill 2 more hours.
Wednesday, June 15, 2011
I don't know that there is anything really unique about this coleslaw recipe that I came up with, but it's a great alternative to the regular old slaw recipe. It's still sweet and tangy like the original, but it's lighter and it can be outside without worrying about it being in the heat.
1/2 cup white balsamic vinegar (you could use apple cider vinegar too)
1/2 cup oil (I used canola)
about 2.5 tablespoons sugar
pepper to taste and salt if you like
about 1 tablespoon poppy seeds
1 bag shredded cabbage and carrots
whisk together the top ingredients and pour over the cabbage and carrots. Mix well.
*if you like more tang you can up the vinegar and canola to 1/3 cups