ATLANTIC BEACH PIE from CROOK'S CORNER in CHAPEL HILL, NC

THIS PIE.....lovies, THIS PIE is going to be an all time favorite

for your Summer gatherings!

It's heavenly, and so, so easy to prepare!

This pie took the Internet by storm after becoming a favorite

at Crook's Corner in Chapel Hill, North Carolina!

This pie is an original creation from Chef Bill Smith!!!!

It was interesting to note, that the filling is just like my Mother's

Lemon Pie, but the crust is made with saltine crackers, rather than 

a graham cracker crust!

You can read about the diner and chef's in this article.....

Crook's Corner

Don't let summer pass by without making this pie for your family!

I chose to use lemon and lime, but you can easily choose to use just lemons!

Grating the zest for the topping on the whipped cream will add to the flavor!

The combination of sweet and salty from the saltines is genius!

Oh this filling....you just want to grab a spoonful, right?

Believe me, this pie won't last long....everyone loved it!

For the crust

1 ¹/₂ sleeves of saltine crackers (about 6 ounces or 60 crackers)

¹/₂ cup softened unsalted butter

3 tablespoons sugar

For the filling

1 (14-ounce) can sweetened condensed milk

4 egg yolks

¹/₂ cup lemon or lime juice or a mix of the two

Fresh whipped cream, for garnish

Coarse sea salt, for garnish

Preheat oven to 350°F.

Crush the crackers finely, but not to dust. You can use a food processor or your hands. Add the sugar, then knead in the butter until the crumbs hold together like dough. Press into an 8-inch pie pan. Chill for 15 minutes, then bake for 18 minutes or until the crust is golden brown.

While the crust is cooling (it doesn't need to be cold), beat the egg yolks into the milk, then beat in the citrus juice. It is important to completely combine these ingredients. Pour into the shell and bake for 16 minutes until the filling has set. The pie needs to be completely cold to be sliced. Serve with fresh whipped cream and a sprinkling of sea salt.

KEY LIME CAKE

I love a citrus sweet ending in the summer, don't you?

This Key Lime Cake is one of the best I have ever tasted!

I do not glaze this cake or frost it as it's perfect just the way it is....

It's great for kidddo's and husbands to cut a slice when they feel

the afternoon snack attack coming on and

then be on their merry way!

I have also served this for summer gatherings

topped with fresh berries and fresh whipping cream!

KEY LIME CAKE

1 15.25 oz. box white cake mix

1 3.4 oz. box instant vanilla pudding

4 large eggs

1/2 C sour cream

1/2 C sugar

3/4 C vegetable or canola oil

3/4 C key lime juice

1 tsp pure vanilla extract

1 9- inch Bundt cake

Preheat oven to 350 degrees and spray your Bundt pan with baking spray, 

set aside

Using a standing mixer, combine cake mix, pudding, eggs, sour cream, sugar, oil, key lime juice and vanilla and beat until combined

Pour into a Bundt pan and bake in the oven for 35-45 minutes 

or until a toothpick comes out clean when poking the center

Allow to cool completely on the counter before removing from the pan.

LIME CHEESECAKE SQUARES......WHAT A REFRESHING SUMMERTIME TREAT!

Cool summertime treats are on the menu

at

Estelle's!

After those hot beach days, who does not love coming back to good food on the grill and 

topping the night off

with something cold, creamy and delicious!

These award winning lime bars

will become one of your family favorites!

LIME CHEESECAKE SQUARES

THE CRUST

1/2 cup cold butter or margarine

1 pouch oatmeal cookie mix

 THE FILLING

3 packages (8 oz each) cream cheese

1 cup sugar

1 teaspoon vanilla

3 eggs

1 can (14 oz) sweetened condensed milk

3/4 cup Key lime juice

2 teaspoons grated lime peel

2 tablespoons flour

3/4 cup reserved cookie crust crumbs

3/4 cup coconut

¾ cup macadamia nuts, chopped

Heat oven to 350°F. Spray 13" x 9" baking dish with cooking spray.

In medium bowl, cut butter into cookie mixture using pastry blender or fork, until mixture is crumbly. Reserve 3/4 cup mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes.

 Meanwhile, in large bowl, beat cream cheese, sugar, and vanilla with electric mixer on medium speed until smooth. Beat in eggs one at a time, mixing well after each addition. Stir in condensed milk, key lime juice, lime peel, and flour. Pour filling mixture over crust.

In medium bowl, mix reserved cookie crumbs, coconut and macadamia nuts. Sprinkle evenly over top of filling. Bake 30 to 35 minutes or until light golden brown and mixture is set. Cool 1 hour or until completely cooled. Refrigerate at least 4 hours before serving. 

LEMON LIME CREAM CHEESE POUND CAKE

It's the Southern Way!

If company's coming, then it's time to bake a pound cake! 

LEMON LIME CREAM CHEESE POUND CAKE

3 cups all-purpose flour

1 teaspoon salt

3 sticks unsalted butter, room temperature
1 8- ounce package of cream cheese, room temperature

2 1/2 cups sugar

2 teaspoons grated lime zest

2 teaspoons grated lemon zest

5 large eggs, room temperature

3/4 cup 7-UP soda

2 cups confectioners' sugar, sifted

2 tablespoons unsalted butter, melted

2 Tablespoons lemon juice

1 to 2 Tablespoons lime juice

Preheat oven to 350°F. Liberally grease and flour a 12-cup Bundt pan.

THE CAKE: In a medium bowl, sift together flour and salt; set aside. In a large bowl, with electric mixer on medium speed, beat butter, cream cheese, sugar, and lemon and lime zest until pale and light, about 5 minutes.

Add eggs one at a time, beating well after each. Gradually add flour mixture, just until blended. Stir in soda.

Pour batter into prepared pan and bake until a toothpick inserted in center comes out clean, 1 hour and 15 minutes. Cool completely in pan on a rack before inverting onto a plate.

THE CITRUS GLAZE: Stir together confectioners' sugar, butter and juices; add more juice or sugar if needed. Spoon glaze over cake, distributing evenly. Garnish with lemon and lime zest.

Note to Company…To be eaten for breakfast, lunch and dinner.......3:00 in the afternoon is always approved too! 

Y'all Pucker- Up for this one!

LEMON-LIME AND ROSEMARY POTPOURRI..SUMMER SCENTS

Rosemary and Citrus.....

The fresh aroma can transform your mood instantly!

A few snippets of fresh Rosemary.....

Fresh Lemons.......Fresh Limes

and

Cinnamon Sticks

Place all in cool water

A touch of Lemon Extract

to 

Enhance the citrus aroma

A few drops of vanilla.....

Men love the scent of vanilla.......

Breathe Slowly and Relax

Simmer all day......

Summer's here......

SUMMER KEY LIME PIE....GRAB ALL THE HAPPINESS YOU CAN!

Sister: "Hey! I called to wish you a Happy Birthday!"

 

Me: "Oh, thank you so much! I appreciate that!"

 

Sister: "What are you going to do for fun? (before I could respond, she continued.) You know you need to start thinking about applying for Social Security. You have been a SC for sometime now!"

 

Me: "What's an SC?"

 

Sister: "Senior Citizen! You have been a Senior Citizen from the time you turned 55!

 Haven't you been using your discount?"

 

Me: "WHAT? I have never heard of that! You have to be 65 to be considered a Senior, so NO, I have not been going around saying,

I AM A SENIOR CITIZEN SO GIVE ME A DISCOUNT!"

 

Sister: "Really? Well, you need to realize your age and embrace it....we're getting older and I want you to know the rules about your IRA, Long-term care insurance".......and on and on......

 

You can always count on your sister to offer a dose of reality!

 

 

"Relax, enjoy and have a fabulous day!"

 

"Don't make it just another day......life is too short......dance!"

  

 

My card from the darling......

I immediately start laughing as I open the card, along with my first cup of morning coffee.....
 

 

Poor darling.......I don't think he realized this was a wedding card for a new bride and groom! He just thought it was very representative of us........I totally agree.....
 

BEST BIRTHDAY CARD EVER!

I had a fabulous date with the Jersey Boys!

 

Beautiful flowers from #2 son, Nick!

Mae's photo bomb!

 

Y'all smile for me!

Ok....second shot.....smile again!

Had dinner and went swimming with the grandchildren!

They make me laugh....always!

Nick in his new glasses.....hubba-hubba!

He's making me cheese and crackers, to accompany my glass of chardonnay!

 

A summer dinner....

boiled shrimp, grilled corn, fresh tossed salad and French bread!

 

And now......Happy Birthday to Me!

EASY SUMMER KEY LIME PIE

1 (14 ounce) cans sweetened condensed milk

4 egg yolks

2 teaspoons key lime zest

1/2 cup key lime juice

1 graham cracker crust

Fresh whipped cream, sweetened

Making the Pie

Beat egg yolks with food coloring.

Then mix in sweetened condensed milk.

Then mix in key lime juice and zest.

 

Pour into graham cracker crust and bake at 325 for about 20 minutes. Chill in the refrigerator until ready to serve! Top with freshly whipped cream.

 Today is Foodie Friday!

 

http://designsbygollum.blogspot.com/

 

 

WHITE CHOCOLATE KEY LIME PIE...BUNNY LOVES

Hoppin' Down The Bunny Trail

 

 

 

 

 

The indignities we undergo to make "our people" smile.....

 

Hippity, Hoppity, Happy Easter Day~

 

 

WHITE CHOCOLATE KEY LIME PIE
 

1 cup whipping cream
12-oz bag vanilla/white chocolate chips
1 Tbsp sour cream
Lime zest to taste (about 1/2-1 tsp)
1/3 cup key lime juice
9'' ready-made graham cracker crust

Put the cream and chips in a small saucepan melt down the morsels over low heat. Make sure to keep heat low, so you don't scald the cream or burn the chips. This will take about 5 minutes. Remove from heat and stir in remaining ingredients. Pour into crust and let sit in the refrigerator for at least 8 hours or overnight. Garnish with fresh raspberries, lime slices, or whipped cream.

 

 

 

Now Serving Key Lime Pie

Need a good recipe for company this summer?

Most of us have made a Key Lime Pie at some point in time, haven't we? This particular one is a keeper! The reason we liked it so much, was the touch of sweetened sour cream, which I had never added before. We are trying different recipes, which are easy to prepare and have received the "two thumbs up" to serve during the beach vacation. This one has obviously made the list!

SUMMER'S END KEY LIME PIE

1 1/2 cups graham cracker crumbs

1/2 cup granulated sugar

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

1/4 cup 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. If you want to save time, simply use a store bought graham cracker crust.


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. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled.






.

The Ultimate Key Lime Buttercream!

"What is one to say about June, the time of perfect young summer,

the fulfillment of the promise of the earlier months,

and with as yet no sign to remind one

that its fresh young beauty will ever fade."

~ Gertrude Jekyll, On Gardening

There is nothing like a tangy-sweet slice of a key lime cake or pie.! But if you are fresh out of key limes, do not make the mistake of trying to substitute regular lime for key lime in a recipe. Estelle's is preparing her masterpiece of birthday cakes,  which will feature key lime flavor in the buttercream frosting. I wondered if we could substitute regular limes as opposed to using key limes? Not recommended apparently! As much as key limes appear like tiny versions of their relatives, there are quite a few differences that can impact your recipe.Key lime juice is more aromatic and intense than that of the Persian lime.

Key limes pack a bigger punch of acidity in their small package. Key limes are valued for their "bouquet," or complex aroma, and are widely used around the world to garnish and flavor seafood dishes, add a tangy twist to beverages and impart a zesty quality to otherwise sweet desserts. You can use key limes in salad dressings, drinks, Mexican dishes like guacamole, Thai-inspired chicken dishes or even a ceviche -- raw fish "cooked" by the acid in the lime juice. If you have ever seen a key lime (Mexican or West Indian) next to a regular lime (Persian or Tahitian), the difference is obvious. While Persian limes tend to be just smaller than a tennis ball, diminutive key limes are more the size of a ping-pong ball -- about 1 to 1 1/2 inches in diameter. Persian limes are also heftier than key limes, weighing in at around 3 oz., whereas key limes are a featherweight 1 oz. Good to know!

KEY LIME BUTTERCREAM

1/2 cup butter, softened

1 1/2 teaspoons Key lime zest

1 teaspoon vanilla extract

1/8 teaspoon salt

1 (16-oz.) package powdered sugar

3 tablespoons Key lime juice

1 to 2 Tbsp. milk

Beat first 4 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar alternately with Key lime juice, 1 T. at a time, and 1 Tbsp. milk, beating at low speed until blended and smooth after each addition. Beat in up to 1 T. additional milk for your desired consistency

THE ULTIMATE VANILLA CAKE

2 cups sugar

1 cup butter, softened

3 large eggs

2 teaspoons vanilla bean paste

1/4 teaspoon almond extract

3 cups cake flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 cup buttermilk

Beat sugar and butter at medium speed with a heavy-duty electric stand mixer until creamy and fluffy (about 5 minutes). Add eggs, 1 at a time, beating until yellow disappears after each addition. Beat in vanilla bean paste and almond extract.


Whisk together flour, baking powder, and salt in a small bowl; add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at medium-low speed just until blended after each addition. (Batter will be thick.) Divide batter between two 8 inch greased and floured cake pans. Bake at 350 degrees F. for 25 minutes-30 minutes.

Limes.... Easy, Elegant and Everyday

 This time of year,it seems like the words

 “light” and “colorful” permeate our vocabulary.

Fresh Limes in Spring Bouquet

"Green is the prime color of the world and that from which

it's loveliness arises."

~Pedri Calderib de la Barca

"For in the true nature of things, if we rightly consider,

every Green tree is far more glorious than if it were

made of gold and silver."

~Martin Luther

"Green is my favorite color.

It's my favorite color because it's the

color of my husband's eyes."

~Estelle

How to Make a Cake Roll

 Line your jelly roll pan with the parchment paper.

Prepare and bake the angel food cake according to package directions.

 Sprinkle the towel with powdered sugar.

Cover a space large enough for the entire jelly roll pan.

Cool jelly roll pan 10 minutes, loosen cake from edges of pan,

turn upside down onto towel sprinkled with powdered sugar.

Carefully remove parchment paper.

Carefully roll hot cake and towel from narrow end.

Cool completely on cooling rack, about 1 hour.

 Unroll cake and remove towel. Spread lime sherbet in an even layer on cake.

 Roll up carefully. Place roll, seam side down, on a large piece of foil.

 Wrap in foil and freeze at least 6 hours until firm.

Lime Angle Food Cake Roll

1 box (1 lb) White Angel Food Cake Mix

1 1/4 cups cold water

Powdered sugar

5 cups lime sherbet, softened

Preheat oven to 350 degrees. Line 11 x 17 x 1-inch jelly roll pan with parchment paper. Beat cake mix and cold water with electric mixer on low speed for 30 seconds. Beat on medium speed 1 minute. Spread the batter in prepared pan. Bake jelly roll pan 20 to 25 minutes, or until top springs back lightly when touched in center. Cool jelly roll pan 10 minutes. Loosen cake from edges of pan. Turn upside down onto towel sprinkled with powdered sugar. Carefully remove parchment paper. Trim off stiff edges of cake if necessary. Carefully roll hot cake and towel from narrow end. Cool completely on cooling rack, about 1 hour. Unroll cake and remove towel. Spread lime sherbet in an even layer on cake. Roll up carefully. Place roll, seam side down, on a large piece of foil. Wrap in foil; freeze at least 6 hours until firm. Remove from freezer and cut roll into 3/4 inch slices. Store wrapped in freezer.