Wednesday, September 21, 2011

Key Lime Pie

Key Lime Pie is one of my very favorite desserts. I love it, but it is so much better with a big swirl of raspberry sauce served on the side. Divine! So anytime I make key lime pie I have to make a raspberry sauce to go along with it. It is a good thing I have a great raspberry supplier (thanks AnnaLee)! My aunt picked an entire flat of raspberries for me the last time I went to visit and I made it into all things raspberry...jam, sauce, pie, etc.
I also took some of the sauce to serve alongside this key lime pie last week when we went to a friends' house for a fish fry. It was delicious!

Key Lime Pie
1 10-inch graham cracker crust (I used premade)
3 cups sweetened condensed milk (a little over 2 cans)
1/2 cup sour cream
3/4 cup key lime juice (about 20 limes)
1 T lime zest (zest from about 3-4 regular limes)
whipped cream
raspberries, lime, or mint for garnish

Combine milk, sour cream, lime juice, and zest. Pour into prepared graham cracker crust. Bake for 10 minutes in a 350 degree oven. Let cool. Refrigerate until chilled. Top entire pie with whipped cream and garnish with raspberries, lime slices, or a sprig of mint. Serve with raspberry sauce.

Raspberry Sauce
1 pint fresh raspberries
1/4 cup sugar
1 T cornstarch
2 T lemon juice
1 cup water

Heat pot or medium heat. Whisk the sugar and cornstarch together. Add raspberries to the pot and pour sugar mixture over. Stir in the lemon juice juice and water and bring to a boil. Reduce heat, cover, and simmer for about 10 to 15 minutes. Remove from the heat and allow to cool.
Once mixture is cooled, but not cold, strain it through a fine sieve. The sauce will keep in the refrigerator for up to two weeks or you can freeze it.

Sunday, September 18, 2011

Peanut Butter Cookie Sandwiches

These peanut butter cookie sandwiches are pretty delicious. They are definitely fun to make and they were a hit with the kids. They are reminiscent of a nutter butter...but better!
I even tried a Nutella filling in half of the "sandwiches" making a doubly delicious combination. A big glass of cold milk is a must with these treats!
Peanut Butter Sandwiches
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, room temperature
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 cup old fashioned oats

1 tablespoons butter, softened
1 cup confectioners' sugar
1/2 cup smooth peanut butter
2 1/2 tablespoons milk

Cream together 1/2 cup butter, 1/2 cup peanut butter, white sugar, brown sugar, and the vanilla. Next add the egg and beat well.
In a small bowl, combine the flour, baking soda, baking powder, and salt. Add the dry ingredients to the creamed mixture. Stir to combine. Place oats in a food processor and pulse for about 5 seconds. Add the oatmeal to the mixture and stir.
Lightly roll a heaping tablespoon of dough into a ball and then roll in white sugar. Place onto a parchment lined baking sheet, press each cookie down with a fork and then a second time in the opposite direction. Bake at 350 degrees F for 10 minutes, or until cookies are a light brown.

For the Filling: Cream 1 tablespoon butter with the confectioners' sugar, 1/2 cup smooth peanut butter, and the milk. Add more milk to thin if necessary. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.

(For the Nutella filling I simply took 1/2 cup powdered sugar, 1-2 tablespoons milk, and 1/4 cup Nutella and stirred to combine.)

Thursday, September 08, 2011

Coleslaw

This coleslaw recipe is easy and delicious. I like it because you can make it ahead of time and let it rest in the fridge until you're ready to serve lunch or dinner. I even bought the prepackaged coleslaw cabbage mix at the grocery store so all I had to do was make the dressing and toss it together. Easy peasy!
Coleslaw
1 package coleslaw cabbage mix
1/2 cup mayonnaise
1/3 cup granulated sugar
1/4 cup milk
1/4 cup buttermilk
1 lemon, juiced
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon pepper

In the bottom of a large bowl mix all ingredients except cabbage mix. Whisk together until sugar begins to dissolve. Add cabbage mix. Toss to coat. Cover and refrigerate for at least 2-4 hours before serving to allow the cabbage to soak up the marinade.

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