Wednesday, June 26, 2013

Refreshing Deserts of Summer

I want to share a couple of recipes that I have been enjoying lately.  It has been raining all week in Northern Cali, which is pretty unusual for this time of year.  Tonight, we are having brownie sundaes with coffee ice cream.  I guess that reflects the weather.  However, I usually enjoy more refreshingly fruity and light deserts in the summer.  Like strawberries and cream, or in a yummy trifle! 

The first recipe is an easy one for Key Lime Pie by Emeril Lagasse.  This has become a go to recipe for me.  Everyone is impressed by and loves a good Key Lime Pie!  The crust in the recipe is awesome, but if you want to make it super easy or you are pressed for time, just pick up one of the prepared graham cracker crusts at your local grocer.  It's still a great pie!

Key Lime Pie

1 1/2 cups graham cracker crumbs
1/2 cup granulated sugar
4 tablespoons (1/2 stick butter) melted
2 (14-ounce) cans sweetened condensed milk
1 cup key lime or regular lime juice
2 whole large eggs
1 cup sour cream
2 tablespoons powdered sugar
1 tablespoon lime zest

Preheat the oven to 375 degrees F.

In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling.

Lower the oven temperature to 325 degrees F.

In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.

Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled.

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And this next one was a big hit last Sunday at the Alameda County Fashion Doll Club meeting and lunch.  I made a lemon bundt cake with a strawberry glaze.  So here is the recipe as I made it.  Sorry I didn't take picture for you, but here is something similar.  Well, actually it is on the recipe for the glaze. . . 

Lemon Bundt Cake with Strawberry Glaze

1 package lemon cake mix
1 ((3 ounce) package instant vanilla pudding mix
3/4 cup water
1/2 cup oil
4 eggs
5 Tablespoons Meyer lemon juice
Preheat oven to 350 degrees F (175 degrees C).  Grease the 10 inch bundt pan.  i used soft butter and no flour.

Add to mixer: lemon cake mix, lemon instant pudding, water, oil, eggs, and 5 tablespoons key lime juice.  Blend on low for 30 seconds.  Then mix at medium speed for 2 minutes.  Pour batter into prepared pan.

Bake at 350 degrees F (175 degrees C) for 45 minutes.

2 cups chopped strawberries 
1/3 cup sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
Dash of salt

Combine strawberries and remaining ingredients in a saucepan; bring to a boil. Reduce heat; cook 3 minutes or until thick.  Spoon topping over cake.  Add a mint sprig for garnish, if desired.





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