I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Sunday, January 24, 2016

Key Lime Pie

1 9" graham cracker pie crust
3 large eggs, separated
2 Tbsp. sugar
1 (14 oz.) can sweetened condensed milk (low fat works fine)
1/2 cup fresh or bottled key lime juice
2 tsp. grated lime peel (optional)
Frozen whipped topping or whipped cream

Brush crust with a little egg white and bake at 375 degrees for 5 minutes.  Remove from oven and reduce oven to 325 degrees.  Cool crust.   Add sugar to egg whites, and beat until soft peaks form.  In a separate bowl mix egg yolks, condensed milk, lime juice, and lime peel.   Fold in beaten egg whites.  Pour into crust and bake at 325 degrees for 25 to 30 minutes until set and lightly browned.  Cool on wire rack, cover, and chill.  To serve, spread with whipped cream or whipped topping.  Garnish, if desired, with quartered or candied lime slices.  

I've tried a lot of different key lime pie recipes, and I like this one the best.  To make a graham cracker shell from scratch, mix 1 3/4 cups graham cracker crumbs, 2 Tbsp. sugar, and 6 Tbsp. butter, melted.  Press into pie pan.
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