Lemon-lime Meringue Pie

These are  some  of desserts that I made for Rod's Birthday Party.  There is a Lemon Meringue Pie on the table by the Peach Cheesecake.  Lemon Meringue is Rod's favorite.  So I decided to post it.  Yum, It sounds really good right now.  Sweet and Cool.  I have decided that it is way to much work making as many desserts as I usually do.  I am going to do something different this year.  I  am usually cooking for a couple of weeks in advance.   I like my lemon pie with a strong lemon flavor.  So I add fresh lime juice and lime peel.  Gives it a great flavor.  I always add more lemon or lime juice.  I keep adding at the end till it has the tartness that I like.  


Pastry for one-  nine inch pie crust,  Baked and cooled

Lemon Filling
 1/4 c. cornstarch
3 T. flour
 1 3/4 c. sugar
 1/4 t. salt
4 egg yolks, slightly beaten
 1/2 c.fresh lemon juice
3 T.fresh lime juice
2 t. grated lemon peel
 1 t. grated lime peel
1 T. butter.

 In medium saucepan combine cornstarch, flour, 1 3/4 c. sugar and the salt, mixing well.  Gradually add 2 c. water, stirring till smooth.  Over medium heat bring to a boil , stirring occasionally: boil 1 min. till shiny and translucent. quickly stir 1 cup or so of the hot mixture into yolks.  Pour back into hot mixture stir to blend.   Return to heat cook over low heat 5 minutes, stirring occasionally.  Remove from heat: stir in lemon and lime juice and the grated lemon and lime peel and the butter.   Keep warm till the meringue is ready. 

Meringue
The key to perfect meringue is the cornstarch-water mixture that is added to the egg whites.  Cornstarch produces tender meringue that are less likely to shrink, bead or weep.   Heat the filling immediately before pouring it into the pie shell and topping with the meringue.  Do not allow the filling to cool down before the meringue has been spread or the pie may weep. 

 1/3 c. water
1 T. cornstarch
 4 egg whites
1/2 t. fresh lime juice
 dash salt
 2 t. grated lime peel
  In small saucepan combine 1/3 c. water and 1 T. cornstarch: mix well bring to a boil over medium heat.  Boil 30 seconds stirring constantly.  Turn off heat: cover to keep warm.  In large bowl, combine egg whites, 1/2 t. lime juice and dash salt  Begin beating the egg whites slowly, increasing speed when they are frothy and beating till soft peaks just begin to form.  Continue beating , slowly add 1/2 c. sugar, spoon in warm cornstarch mixture..  Beat the egg whites till stiff peaks form  this takes a little time.  Egg whites are ready when the beaters leave ridges in the whites and they are glossy and hold a stiff peak when the beater are lifted out.  Gently fold in 2 t. lime peel.  Heat filling over medium heat till very hot stirring constantly.  Immediately pour into pie shell.  Spoon half of meringue evenly over hot filling, making sure meringue covers all filling and touches crust on all edges.  Spoon remaining meringue onto pie and spread evenly.   Can make decorative swirls with back of spoon.  350 degree, bake 15 min or till meringue is dry to the touch and light brown.  Place on wire rack.  cool for 2  hours then refrigerate till chilled.   

Chocolate Zucchini Cake

                                                                             Jalapeno plant

I loved the blossoms on the Jalapeno  plant..  It made such a great picture.  I have been going to take a picture for a couple of days. Made myself go and do it. Even if it has nothing to do with my recipe.  I guess there is a picture of the zucchini plant in the first one.   
I had to post another Zucchini recipe.  This is Tamera Heaths recipe.  She is a great cake maker. I so enjoyed being with their family.  This is to the Heaths.  Enjoy!!!

cream together:
3/4 c. margarine or butter
2 c. sugar
3 eggs
2 t. vanilla
.

Add:
2 c. grated zucchini

Mix together
 2 1/2 c. flour
1/2 c. cocoa
1 1/2 t. soda
 1 t. salt
 1 t. cinnamon
 2 1/2 t. baking powder

1/2 c. milk
1 c. chopped pecans

 MIx the dry ingredients and the milk with the creamed zucchini mixture.  Add the chopped nuts.  Can be cooked in a bundt pan or a 9x13 cake pan.  bake at 350  till a toothpick comes out clean.  30 mins or so depending on the pan used. 

 Glaze

 2 c. powdered sugar
3 T. milk
 1 t. vanilla extract
 1 t. rum extract



 

Zuchinni Bread

I am just starting to zucchini from my garden!  What is zucchini without zucchini bread.  I got this recipe when I was first married.  (scary 31 years ago)  I was working at a sewing factory Pykette's in Lehi, Utah.  I stayed and sewed for a year so that I could have insurance for Tatton when he was born.  One of the ladies, (can not remember her name) brought some in with the recipe and I have made it ever since.  I have improvised and have made chocolate zucchini bread out of this recipe.  I just add 1/3 c. cocoa powder and  leave the cinnamon out and it is great.  It is also great to add 1 t.  grated orange rind in the chocolate zucchini bread.

1 c. oil  ( I use pomace olive oil)
1 c. sugar
1c. brown sugar
1 T. vanilla
 3 eggs
 Mix the above together.

 Add to the above: and mix well
 2 1/2  c. grated zucchini

 Mix together and then add to the above mixture
 3 c. flour
 1 t. soda
 1 t. baking powder
 1 t. salt
 1 T. cinnamon

Can add chocolate chips and nuts

Bake 350 degrees for 1 hour or till a toothpick comes out clean.  

Graham Cracker Crust

Here is a recipe for the graham cracker crust.  It is a great one!!! Thought I should post since I am posting fillings to go in them. 

 1 1/2 - 2 c. graham cracker crumbs
1/3 c. brown sugar
 1/4 c. finely chopped nuts. (walnut, pecans, almonds)
 1/3- 1/2  c. butter melted ( depends on how many crumbs you use. If you use more you will need more butter)

Mix the above ingredients together and press into a pie dish.  Bake at 350 for 10 min or till lightly bowns. 

Fresh Strawberry Pie

I feel so lucky to live in an area where strawberries are grown.  I am spoilt, I just do not like them from the store.  I love to go to the farmers market and buy them there.  I am definitely spoilt!!!!   I just love Fresh strawberry pie.  Make whatever crust that you like.  Graham Cracker crust or a pie dough crust.  They are both great.  I usually buy Danish Desert and cook that up and put over the fresh strawberries in the pie crust.  But, I have only been able to get Danish Desert in Utah.  They do not sell it in California.  Whenever my mother-in-law comes to visit she brings me some.  When I do not have any I use this recipe which is really good.  I am just being lazy using the Danish Desert.  Here is to the season for Fresh Strawberries!!!!!!!
 http://ldsliving.com/story/62821-video-lion-house-pie-crust-secrets  Web site for pie crust!!

1 c. mashed strawberries
1 c. sugar
 3 T. lemon juice
 1 c. water
 3 T. cornstarch

Whole or Sliced Strawberries  ( enough to fill the pie shell  heaping)
Baked Pie Shell
 Whip cream

 Combine mashed strawberries, sugar, lemon juice, water and cornstarch.  Cook over heat till thick and clear.  Cool.  Fill crust with whole or sliced strawberries ( I like the sliced It makes it easier to cut)
 Pour filling over berries and chill.  Top with whipped sweetened whip cream.

Frog Eye Salad

                                           Hawaii-  Military Beach we stayed at!!!


This is a favorite salad that we make for parties or the 4th of July celebration.  It has such a funny name.  I guess it is because the  Acini de Pepe pasta  is little round balls.  I have also used the pasta that looks like rice. I can not think of the name of it.  All well, Love , Love this salad.  It makes a huge bowl.  It does not seem to last and it is always great the next day.  The marshmallows are softer.  The recipe needs to be started the night before you need it.  So enjoy!

 Combine and Cook till thickened
1 c. sugar
1 T. flour
 1 T. lemon juice
 1/4 t. salt
 1 3/4 c. pineapple juice  ( use the juice off the cans of pineapple you need to go in the salad.  Can use orange juice also)

Cook 1 Package of  Acini de Pepe pasta( little round balls)
 Pour the thickened sauce over the cook pasta and chill overnight.

 Add the rest of the ingredients the next day
 3 cans mandarin oranges drained
 1 can chunk pineapple
 1 can crushed pineapple  ( I like using 2 cans crushed)
 1 c. marshmallows  ( I just pour some in and usually add more)
 1 12 oz. carton cool whip
 1 c. coconut

Triple Berry Salad with Sugared Almonds

This recipe sounds wonderful.  I thought that I would make it for the 4th of July.  It sounds so refreshing, could make it a dinner.  Here is the like to recipe girl for the pictures.  I will let you  know how wonderful it is, especially the dressing.  I just made strawberry freezer jam, which will make the dressing out of this world.

http://www.recipegirl.com/2011/06/30/triple-berry-salad-with-sugared-almonds-dansk-wooden-salad-bowl-set-giveaway/

Triple Berry Salad with Sugared Almonds

Yield: 8 servings

Prep Time: 25 min

Cook Time: 5 min

Fantastic summer salad recipe!

Ingredients:

ALMONDS:
3 Tablespoons granulated white sugar
1/2 cup slivered almonds
DRESSING:
3 Tablespoons strawberry jam
1 Tablespoon chopped Italian parsley
2 Tablespoons white balsamic vinegar
1/2 teaspoon sea salt
dash of freshly ground pepper
1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
SALAD:
1 pound mixed baby greens
1 large avocado, peeled, pitted and chopped
2 whole green onions, finely chopped
1 1/2 cups blackberries
1 1/2 cups sliced strawberries
1 1/2 cups blueberries
3/4 cup gorgonzola cheese crumbles

Directions:

1. Prepare the almonds: In a small skillet, heat the sugar over medium heat until it begins to melt. Add the almonds to the pan and toss rapidly until the sugar coats all of the almonds and the almonds are lightly browned. Pour them out onto a glass dish and separate almonds with a fork. Cool until hardened and break into pieces.
2. In a small bowl (or a shaker jar), combine all of the dressing ingredients except for the olive oil. Add the olive oil in a slow stream, whisking as you add the oil until the dressing thickens.
3. In a large bowl, place the greens, avocado, green onions, blackberries, strawberries and blueberries. Toss them with the dressing. Add almonds and gorgonzola crumbles. Toss lightly and serve.

Tips:

*Use whatever kinds of berries you'd like, and feel free to switch out the gorgonzola crumbles for goat cheese or feta cheese too.

Source: RecipeGirl.com