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July Recipes

KEY LIME PIE

Graham Cracker Crust:

1 1/4 Cup Graham Cracker Crumbs        

2       Tbsp. Granulated White Sugar

5       to 6 Tbsp. Unsalted Butter (melted)        

Filling:

3    Large Egg Yolks (room temperature)

1    (14 oz.) Can Sweetened Condensed Milk

1/2 Cup Key Lime Juice (can use regular limes)

2    tsp. Grated Lime Zest (outer skin)

Topping:

1  Cup Cold Heavy Whipping Cream

2  Tbsp. Granulated White Sugar

Key Lime Pie: Preheat the oven to 350 degrees F and place the oven rack in the center of the oven. Butter or lightly spray with a non stick vegetable spray, a 9 inch pie or tart pan.

Graham Cracker Crust: Mix together the graham cracker crumbs, sugar, and melted butter. Press onto the bottom and up the sides of the prepared pan. Bake for about 10 minutes or until set and lightly browned. Remove from oven and place on wire rack to cool while you make the filling

Filling: In the bowl of your electric mixer, with the whisk attachment, beat the egg yolks until pale and fluffy (2-3 minutes). Gradually add the condensed milk and beat until light and fluffy (3-5 minutes). Scrape down the sides of the bowl and then beat in the lime juice and zest.

Pour the filling over the crust and bake for about 10 to 15 minutes, or until the filling is set. Remove from oven and place on a wire rack to cool. Once it has completely cooled, cover and refrigerate for several hours or overnight.

Topping: Once the filling has chilled, in the bowl of your electric mixer, with the whisk attachment (or with a hand mixer), beat the whipping cream and sugar until stiff peaks form. Either pipe (a Wilton 1M star tip) or place mounds of whipping cream on top of the filling. Can be stored in the refrigerator for a few days.

Makes 1 - 9 inch pie or tart.


PINEAPPLE PIE

1 1/2 Cups Sugar

1/2    Cup Butter

1       Cup Crushed Pineapple (undrained)

3       Tbsp. Flour

1       tsp. Vanilla

2       Eggs

1       Unbaked 8" Pie Shell

Beat together all ingredients. Pour into unbaked pie shell and bake 50 minutes in 350 degree oven or until it sets and is brown.  Yield: 1- 8 inch pie


PEANUT BUTTER FUDGE PIE

1     Cup Peanut Butter

8     oz. Cream Cheese (softened)

1/2  Cup Powdered Sugar

1/2  Cup Milk

      Hot Fudge

8     oz. Whipped Topping (thawed)

1     Large Graham Cracker Crust (or Oreo crust)

1/4  Cup Chocolate Chips

Mix cream cheese until fluffy. Blend in peanut butter and powdered sugar, mix well. Slowly add milk. Fold in 2-4 ounces of the whipped topping. Set aside. Spread fudge onto bottom and sides of prepared crust. Put mixture into crust. Freeze a few hours until just set. Spread remaining whipped topping over pie. Sprinkle with chocolate chips. Replace lid and freeze. Thaw in fridge 2 or more hours, or counter 1 hour, before serving. Servings: 6-8


BANANA SPLIT ICE CREAM CAKE


Crust:

20 Oreo Cookies (crushed into crumbs)

4   Tbsp. Unsalted Butter (melted)

2    to 3 Bananas (sliced 1/2" thick)

Strawberry Layer:

1  pt. Strawberry Ice Cream

1  Cup Strawberry Ice Cream Topping (make sure it's a pourable consistency, warm briefly if necessary)

Chocolate Layer:

1  pt. Chocolate Ice Cream

1  Cup Hot Fudge Sauce (at room temperature, make sure it's a pourable consistency, warm briefly if necessary)

Vanilla Layer:

1    pt. Vanilla Ice Cream

1/2 Cup Pineapple Ice Cream Topping

Whipped Cream:

1  Cup Heavy Cream

2  Tbsp. Granulated Sugar

1  tsp. Vanilla Extract

To Garnish:

Maraschino Cherries

Chopped Walnuts

Spray an 8x3 inch spring form pan with nonstick cooking spray. Line the bottom and sides with parchment paper; set aside.

Assemble the Crust: Combine the Oreo cookie crumbs with the melted butter, tossing until all of the crumbs are evenly moistened. Press into an even layer in the bottom of the prepared pan. Top with the banana slices. Place the pan in the freezer for at least 15 minutes.

Assemble the Strawberry Layer: Top the banana layer with the strawberry ice cream. Use an offset spatula to spread the ice cream into a smooth, even layer. Place the pan back in the freezer for at least 30 minutes.
Pour the strawberry topping over the strawberry ice cream and gently spread so that it covers the entire ice cream layer beneath. Return to the freezer for at least 1 hour, or until completely frozen.

Assemble the Chocolate Layer: Top the strawberry layer with the chocolate ice cream. Use an offset spatula to spread the ice cream into a smooth, even layer. Place the pan back in the freezer for at least 30 minutes, or until firm and set.

Pour the hot fudge sauce over the chocolate ice cream and gently spread so that it covers the entire ice cream layer beneath. Return to the freezer for at least 1 hour, or until completely frozen.

Assemble the Vanilla Layer: Top the hot fudge layer with the vanilla ice cream. Use an offset spatula to spread the ice cream into a smooth, even layer. Cover with plastic wrap, return the assembled cake to the freezer and freeze overnight.

Final Assembly and Garnishment: At least 1 hour (and no more than 12 hours) before serving, unmold the cake. To release the cake from the pan, invert the cake onto a plate or cardboard round the same size and wrap a hot kitchen towel around the cake pan, keeping it there for 30 seconds, or until the cake loosens and slide the pan off. Remove the parchment (and bottom of pan if using a spring form). Top with a serving plate and turn the cake right side up. Return to the freezer for at least 10 minutes.

While the cake is in the freezer, make the whipped cream. Combine the heavy cream, sugar and vanilla extract in the bowl of a stand mixer. Using the whisk attachment, whip on medium-high speed until the cream is light and fluffy and holds a medium to firm peak, 2 to 3 minutes.

Just prior to serving, pipe the whipped cream into mounds around the outer edge of the cake. Top each mound with a maraschino cherry. Fill in the space in the middle with the pineapple topping and top with chopped walnuts. A hot, dry knife will yield the cleanest cuts. Dip your knife in a glass of hot water, wipe it clean with a towel, and cut a slice. Repeat between every slice. Store leftover slices in airtight containers (or covered with plastic wrap and foil) in the freezer. Yield: 10 to 12 servings

Note: If you are making homemade ice cream, your best bet is to time the assembly so that you can add the freshly-churned ice cream right onto the cake. It will be the perfect consistency. If you will be using already-made ice cream, pop it in the refrigerator for about 30 minutes before you plan to need it and then mix it really well with a spatula so that it is smooth and spreadable.


PERFECT SWEET TEA

5       to 8  Family Size Tea Bags (or 12 regular tea bags) (Luzianne or Lipton Tea works well)

1       Qt. (4 Cups) Boiling Filtered Water

3       Qts. (12 Cups) Cool Filtered Water

1 1/2 Cups Sugar

1/4    tsp. Baking Soda (SECRET Ingredient)

Sprinkle baking soda into a 1 gallon pitcher or mason jar. Add tea bags to the pitcher/baking soda, pour the boiling water over tea bags. Cover and allow to steep for 15 minutes. Remove and toss out tea bags, add sugar and stir until completely dissolved. Add cool water. Cool completely then refrigerate until cold and ready to drink. Serve over ice. Makes 1 gallon.

Note: The baking soda might seem strange, but it softens the natural tannins that cause an acid or bitter taste. Do not squeeze the tea bags as this adds bitterness to the tea. The mineral content or hardness of your water will affect the tea. For the best results use filtered water. Also do not place warm tea in the refrigerator as it will become cloudy.


GRILLED CAESAR SALAD

2    Garlic Cloves

3    Tbsp. Fresh Lemon Juice

1    Tbsp. Dijon Mustard

3/4 Cup, plus 3 Tbsp. Olive Oil

1/2 Cup Freshly Grated Parmesan

       Shaved Parmesan for Serving     

3    Heads Romaine Hearts (sliced lengthwise in 1/2)

      Salt and Freshly Ground 

      Black Pepper

Preheat grill to medium heat.

In a blender, combine the garlic, lemon juice and Dijon mustard. Drizzle in 3/4 cup olive oil to emulsify. Add the 

1/2 cup grated Parmesan and pulse.

Gently toss the hearts of romaine in remaining olive oil and season with salt and pepper. Grill for 2 minutes, until grill marks appear and the romaine becomes wilted.

Remove the lettuce to a platter. Arrange either 1 or 2 of the halves on individual plates. Drizzle with the dressing. Serve warm. Garnish with the shaved Parmesan. Serves: 3 to 6 servings.

Note: This is a very basic and easy version of a Caesar Salad.  As you know, a great Caesar Salad is all about the dressing, which involves raw egg yolk and anchovies. If you prefer this more traditional type of dressing, switch it in and follow the basic directions for the grilling. You might also like to include croutons, either home made or bought. I have also heard of adding sliced hard boiled egg and/or sliced, grilled chicken. It's your dinner, make it how you like it!


CINNAMON CRACK STICKS

1       Loaf (16 oz.) White Bread (thinly sliced, crusts removed)

1       Pkg. (8 oz.) Cream Cheese (softened)

3/4    Cup Confectioners Sugar

1       Cup Sugar

1 1/2 tsp. Ground Cinnamon

3/4    Cup Butter (melted)

Flatten bread with a rolling-pin. In a bowl, combine cream cheese and confectioners’ sugar. In another bowl, combine sugar and cinnamon; set aside.

Spread about 1 tablespoon of cheese mixture on each slice of bread. Roll up, jelly roll style. Dip in melted butter, then in cinnamon sugar mixture. Turning to coat evenly. Place on an ungreased baking sheet. Bake at 350°  for 20 minutes or until golden brown. Yield: 16 roll-ups. Good warm or cold. Very ADDICTING!


FARMHOUSE CORN CAKES

Fresh Corn Kernels (2 ears corn)

1    Large Egg

1/4 Cup Milk

1    Tbsp. Butter (melted)

1/4 Cup All-purpose Flour

1/4 Cup Yellow or White Cornmeal

1/3 Cup (your favorite) Cheese  (jack, mozzarella, cheddar, gruyere, etc.)

2   Tbsp. Fresh Chives (chopped)

1/2 tsp. Salt

A few good turns of freshly Ground Pepper

Pulse the corn, egg, milk and butter in a food processor 3 to 4 times or just until corn is coarsely chopped. (I like having corn chunks in mine) Set aside.

Stir together the flour, cornmeal, cheese, chives, salt and pepper in a large bowl; stir in corn mixture just until dry ingredients are moistened.

Spoon batter for each cake onto a hot, lightly greased griddle or large nonstick skillet to form 5-inch cakes (do not spread or flatten cakes). Cook cakes 3 to 4 minutes or until tops are covered with bubbles and edges look cooked. Turn and cook other sides 2 to 3 minutes.

Garnish with tomatoes, sour cream, avocado, salsa or a dash of hot sauce. Be creative!

Makes approximately six 5 inch wide corn cakes.

Recipe From: Edna M.


HAM AND TOMATO PIE

8    oz. Cooked Ham (diced)

1/2 Cup Green Onions (about 4, sliced)

1    (9 inch) Frozen Pie Shell (unbaked)

1    Tbsp. Dijon Mustard

1    Cup (4 oz.) Shredded Mozzarella Cheese (divided)

2    Medium Plum Tomatoes (thinly sliced)

1    Large Egg

1/3 Cup Half and Half

1    Tbsp. Fresh Basil (chopped)

1/8 tsp. Pepper

Garnishes: Fresh Basil Sprigs, Tomato Slices

Sauté  ham and green onions in a large nonstick skillet over medium heat 5 minutes or until ham is brown and any liquid evaporates.

Brush bottom of unthawed pie shell evenly with mustard; sprinkle with 1/2 cup mozzarella cheese. Spoon ham mixture evenly over cheese, and top with a layer of sliced tomatoes.

 Beat egg and half-and-half with a fork until blended; pour over tomatoes. Sprinkle evenly with basil, pepper, and remaining 1/2 cup cheese. Bake on lowest oven rack at 425 degrees for 20 to 23 minutes or until lightly browned and set. Cool on a wire rack 20 minutes. Cut into wedges to serve; garnish, if desired. Serves 4 to 6.


PERFECT LEMONADE

Everybody knows how to make lemonade, right? Squeeze some lemons, add sugar and water. But how to make lemonade so that it tastes right every time? Here's a surefire method.

1 Cup Sugar (can reduce to 3/4 cup)

1 Cup Water (for the simple syrup)

1 cup Lemon Juice

3 to 4 Cups Cold Water (to dilute)

Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely.

While the sugar is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice.

Add the juice and the sugar water to a pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes. If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it. Serve with ice, sliced lemons. Yield: Serves 6.


BROCCOLI SALAD

1    Large Bunch Broccoli

1/2 Cup Mayonnaise

1/4 Cup Sugar

1    Tbsp. Vinegar

1    Small Onion (chopped)

1    Cup Cheddar Cheese (shredded)

1/2 lb. Bacon (fried)

Fry the bacon, drain and crumble it. Clean and cut the broccoli into bite size pieces. Place in a large bowl, add onion, cheese and crumbled bacon. In a small bowl, mix the mayo, vinegar and sugar. Pour it over the broccoli mixture and toss till all is covered. Chill for about 1 hour. Serves around 4.

Recipe From: Leslie


ROASTED SAUSAGE STUFFED ZUCCHINI

2    Zucchini (medium size, approximately 8” long)

1/2 Lb Italian Sausage (ground)

1    Onion (small, diced)

1    Clove Garlic (fresh)

1/4 tsp. Oregano

1/4 tsp. Basil 

2    Tbl. Dried Tomato (chopped)

1    Egg

3    Tbl. Parmesan Cheese (grated)

1/8 tsp. Salt

1/8 tsp. Pepper (black, ground)

Place the sausage in a sauté  pan over medium heat, cook for 2 to 3 minutes, until lightly cooked, add the onion and garlic and cook until translucent. Add the sun dried tomato, basil and oregano. Lower the heat and cook until all the onions and garlic are completely cooked through. Remove from the heat and cool slightly. 

Cut the zucchini into 1 1/2 inch pcs. then use a melon baller to remove most of the inner flesh, keeping a 1/4 inch rim around the edge, and on the bottom. Sprinkle the zucchini cups with the salt and pepper. Preheat the oven to 400 degrees.

In a food processor add the sausage mix, egg and 2 Tbsp. of parmesan cheese. Pulse to blend, DO NOT PUREE!, remove from the processor, and stuff in the zucchini cups, top them with remaining grated parmesan cheese.

Place the zucchini cups on a foil covered cookie sheet, place  in 400 degrees preheated oven, cook for 15 to 18 minutes or until top is slightly browned and stuffing is 140 degrees inside. Remove from the oven and garnish with fresh herbs or celery ribs. Serve. Yield: About 10 pcs.


AMISH SOUR DOUGH STARTER

1       Package Dry Yeast

2 1/2 Cups Warm Water

2       Cups All Purpose Flour

1       Tbl. Sugar or Honey

Dissolve yeast in 1/2 cup warm water. Stir in remaining water, flour and sugar. Cover with a cheesecloth. Let stand at room temperature for 5 to 10 days or until bubbly; stir 2 or 3 times a day. To store, transfer to a jar and cover with cheesecloth; refrigerate. To use, bring to room temperature. To replenish after using (1 cup), stir 3/4 cup flour, 3/4 cup water and 1 tsp. sugar or honey into remaining amount. Cover; let stand at room temperature at least 1 day or until bubbly. Refrigerate for later use. If starter isn’t used within 10 days, stir in a tsp. sugar or honey. Repeat every 10 days until used.