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It is July 31 and the end of the month means it is time for shared recipes and requested ones, too.
One recipe shared with me is Key Lime Pie, a real favorite to Southerners. This particular version was shared by Sarah Springer and can be found in the Glendale Homemakers Cookbook. This was a favorite of many in the Glendale area thanks to the late Susie Walker.
Sarah and her sister, Jean, also were curious about corned beef. The first corned beef was packed in salt, and sometimes spices, in order to cure it. The name came because of the corn kernel sized grains of salt it was packed in.
Brisket is the most common cut of meat used. It's a tough cut that needs to be cooked a long time with low heat and plenty of liquid.
Next month I will share a couple of corned beef recipes for you to try in cooler weather.
Finally, you'll find a recipe to help us beat the heat, wonderful homemade strawberry ice cream.
Key Lime Pie
4 eggs, separated
1 can condensed milk
1/3 cup Key lime juice (1/2 cup if you don’t have real Key limes)
Baked pie shell or graham cracker crust
Beat egg yolks and white of 1 egg until thick. Add milk and beat. Add lime juice and stir until thick. Fold in remaining 3 egg whites (beaten dry). Pour into baked pie shell. Cook at 350 degrees 15 minutes, until set.
Source: the late Susie Walker, Glendale Homemakers Cookbook
Susie’s notes: Don’t be disappointed because pie isn’t green, it isn’t supposed to be. There is some dispute whether to add meringue or not, I prefer it without. I use a graham cracker crumb crust, but that’s not authentic.
Nora’s Note: The term “set” can be determined by using the tip of a dinner knife. Insert it in the middle of the pie; if it comes out clean, the pie is done. If there is filling still on the knife, bake longer in five minute increments.
1 package shortbread cookies, around 42 cookies, finely crushed
2 tablespoons butter, melted
16 ounces cream cheese
1 tablespoon orange zest, using a small grater or zester, zest
3/4 cup sugar, divided
3 tabelspoons all-purpose flour
4 large eggs, separated, divided
1/4 cup milk
2 teaspoons almond extract
1 pound fresh strawberries, hulled
1 tablespon honey, warmed
Combine cookie crumbs and butter in a bowl; stir until combined. Press crumb mixture onto bottom and slightly up sides of springform pan. Bake 12-14 minutes or until the crust is slightly browned. Remove pan from oven to cooling rack.
For filling, mix cream cheese, orange zest, 1/2 cup of sugar, flour, egg yolks, milk and almond extract. Beat on medium speed of electric hand mixer until smooth; set aside. In a mixing bowl, beat egg whites on high speed until soft peaks form. While continuously beating, gradually add remaining 1/4 cup sugar in a very slow, steady stream. Continue beating three to four minutes or until sugar is dissolved, meringue is glossy and stiff peaks form. Stir 1/4 of the meringue into cream cheese mixture and gently fold in remaining meringue. Pour filling over crust. Bake 45-50 minutes or until center is set when gently shaken and top is very light golden brown.
Remove pan from oven to cooling rack; cool 10 minutes. Remove collar and parchment from pan. Replace collar; cool completely, about three hours. Refrigerate four hours or overnight. When ready to serve, slice strawberries. Top cheesecake with strawberries and brush with warm honey. For best results, top the cheesecake with strawberries just before serving.
Yield: 16 slices
Source: Recipe has been adapted from a www.pamperedchef.com recipe.
Strawberry Ice Cream
8 large egg yolks
1 1/4 cups sugar
1/4 teaspoons coarse salt
2 cups skim milk
4 cups sliced strawberries
2 cups heavy cream
In medium saucepan, whisk together egg yolks, sugar and salt until blended. Gradually whisk in milk. Cook over medium, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon (it should hold a line drawn by your finger), 10 to 12 minutes.
Pour custard through a fine-mesh sieve into a bowl set over ice. Stir in cream. Let mixture stand, stirring occasionally, until chilled.
Churn in an ice cream maker according to manufacturer's instructions. Mash four cups sliced strawberries with 1/4 cup sugar and let stand 10 minutes. Add to ice cream as it churns in ice cream maker. Transfer ice cream to a resealable plastic container and freeze until firm, about two hours (or up to three months).
Source: Martha Stewart Newsletter, July 2012
Remember, if you have a recipe to share or if you are looking for a certain recipe; send me an e-mail with the recipe or your request.
Nora Sweat, author of "Mama and Me," is a native of Hardin County and a retired home economics/family and consumer science teacher. She can be reached at email@example.com or by mail at 408 W. Dixie Ave., Elizabethtown, KY 42701