frozen key lime pie

The whole family loved this Ina Garten recipe for frozen key lime pie. It took me 8 medium limes to get enough juice, not the 4-5 in the recipe.



Ingredients: 

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 teaspoon pure vanilla extract 
• Thin lime wedges 

Directions: 
Preheat the oven to 350 degrees F.

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 in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, 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 the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment 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.

rhubarb cake

A breakfast favorite from all recipes. This easily lasts all week for the kids' breakfast.

 

Oma's Rhubarb Cake

• Prep
  30 m
• Cook
  45 m
• Ready In
  1 h 15 m

Recipe By:Alea

"Oma always makes this for her grand kids after she picks through her garden. Probably not good for the thighs but Oma's cooking is always good for the taste buds."

Ingredients

• 1 1/4 cups white sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups all-purpose flour
• 2 eggs, beaten
• 1 cup sour cream

 

• 3 cups diced rhubarb
• 1 cup white sugar
• 1/4 cup butter, softened
• 1/4 cup all-purpose flour
• ground cinnamon, for dusting

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.
2. In a large bowl, stir together 1 1/4 cups sugar, baking soda, salt and 2 cups flour. Stir in the eggs and sour cream until smooth, then fold in the rhubarb. Pour into the prepared dish and spread evenly. In a smaller bowl, stir together the remaining 1 cup sugar and butter until smooth. Stir in 1/4 cup flour until the mixture is crumbly. Sprinkle the mixture on top of the cake then dust lightly with cinnamon.
3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

thai basil chicken

A great work lunch for the week from the woks of life. Next time I'd increase the recipe by 1.5-2x to last all week.

Thai Basil Chicken (Easy Gai Pad Krapow)

Prep time: 3 mins
Cook time: 7 mins
Total time: 10 mins

This Thai basil chicken recipe takes just 3 minutes to prepare and 7 minutes to cook. Served along with steamed rice, it's restaurant food, fast.

Serves: 4 servings

Ingredients

• 3 to 4 tablespoons oil
• 3 Thai bird chilies or holland chilies, de-seeded (if desired) and thinly sliced
• 3 shallots, thinly sliced
• 5 cloves garlic, sliced
• 1 pound ground chicken
• 2 teaspoons sugar or honey
• 2 tablespoons gluten free soy sauce
• 1 tablespoon fish sauce
• ⅓ cup low sodium chicken broth or water
• 1 bunch holy or Thai basil leaves

Instructions

1. In a wok over high heat, add the oil, chilies, shallots and garlic, and fry for 1-2 minutes. Add the ground chicken and stir-fry for 2 minutes, breaking up the chicken into small bits.
2. Add the sugar, soy sauce, and fish sauce. Stir-fry for another minute and deglaze the pan with the broth. Because your pan is over high heat, the liquid should cook off very quickly.
3. Add the basil, and stir-fry until wilted. Serve over rice.