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Wednesday, November 30, 2016

Key Lime Pie VII

Key Lime Pie VII 

Key Lime Pie VII

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"This recipe uses condensed milk and sour cream. Fabulously easy. . . a summertime favorite! If you have time, a homemade graham cracker crust is better! Garnish with whipped cream and thin slices of lime if you like."


  • 1 (9 inch) prepared graham cracker crust
  • 3 cups sweetened condensed milk
  • 1/2 cup sour cream

  • 3/4 cup key lime juice
  • 1 tablespoon grated lime zest


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.
  3. Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.

The same way you would make a graham cracker crust for a cheesecake you could put that in a pie plate or tin for this crust to make it gluten free.  Use 2 to 3 tablespoons of melted unsalted butter with 1 package crushed gluten free graham cracker crumbs (s'morables).  Press into dish.  

To make low fat you could use fat free sweetened condensed milk and fat free sour cream.  

Wednesday, November 23, 2016

Pecan Pie

Purchase a pre-made Gluten Free Pie crust at the local grocery store.
Prick several holes in the bottom with a fork.

You could also make the pie crust listed here.

Makes 8 servings
Active Time
35 min
Total Time
5 hr (includes making pastry and cooling pie)


    • Pastry dough
    • 3/4 stick unsalted butter
    • 1 1/4 cups packed light brown sugar
    • 3/4 cup light corn syrup
    • 2 teaspoon pure vanilla extract
    • 1/2 teaspoon grated orange zest
    • 1/4 teaspoon salt
    • 3 large eggs
    • 2 cups pecan halves (1/2 pound)
    • Accompaniment: whipped cream or vanilla ice cream
    • 0 or vanilla ice cream


    1. Preheat oven to 350°F with a baking sheet on middle rack.
    2. Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).
    3. Meanwhile, melt butter in a small heavy saucepan over medium heat. Add brown sugar, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest, and salt. Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture.
    4. Put pecans in pie shell and pour corn syrup mixture evenly over them. Bake on hot baking sheet until filling is set, 50 minutes to 1 hour. Cool completely.
Cooks’ note:
Pie can be baked 1 day ahead and chilled. Bring to room temperature before serving

Old-Fashioned Pecan Pie

Wednesday, November 16, 2016

Gluten Free Cheesecake

Cheesecake (Gluten-Free)


    • 40 ounces cream cheese room temperature
    • 1 1/2 cups sugar
    • 16 ounces sour cream room temperature
    • 2 large eggs room temperature
    • 1/2 teaspoon salt
    • 1 tablespoon lemon juice room temperature
    • 1 teaspoon vanilla extract


  1. Preheat the oven to 375°F and prep a large spring form pan as follows: Place a sheet of parchment paper over the inside bottom of the springform pan, fit the rim and lock in place. Trim excess paper from the underside of the pan. Place a large sheet of heavy duty aluminum foil on counter. Place the locked pan in center and raise up the foil to top rim. Crinkle around the outer top of rim. Using some firm butter, fill in the inside lower rim of pan, using your finger to form a smooth lining. (like caulking a bathtub). Press in the graham cracker crust.  Place in freezer while you make the batter. Grease the sides of the pan and cut parchment to fit around the in sides as well, parchment should be an inch or two above the rim of the pan.
  2. Beat cream cheese and sugar till smooth. Add sour cream. Add remaining ingredients. Mix on medium speed until well incorporated (about three minutes), scraping down sides of bowl several times while mixing to prevent lumps).  Fold in eggs one at a time. (Folding in eggs last prevents so much cracking).
  3. Remove the spring form pan from freezer. Place pan onto a dishcloth onto counter and pour batter into pan. (So it's not 'loud' when you temp it).
  4. With your palms around the outside rim of the pan, GENTLY lift (about 1") and drop down pan onto the towel. Rotate an inch or so and repeat a few times to raise and release air bubbles from batter. (this will help keep your cheesecake from cracking).
  5. Set the spring form pan into a water bath. (A water bath is a baking pan or heat proof container larger than your cake pan with about an inch or two of water above the bottom of the cake pan). This is for even cooking and to preserve moisture).
  6. CRUST -- One box of Gluten free S'moreables graham crackers and 2 to 3 Tablespoons melted butter.  Crush the graham crackers to a fine texture, add the butter and mix well.   

  1. Bake at 375°F for 30 minutes. WITHOUT opening oven door, reduce temperature to 250°F and continue to bake for an additional two hours or until center of cake registers 150F with a digital thermometer.
  2. Remove from oven, water bath, and outer foil. DO NOT unlock the spring form pan! Place on cooling rack for 60 minutes.
  3. Loosen cake from sides by going between the cake and the pan with the edge of a knife (if you didn't line the sides with parchment paper). Refrigerate for at MINIMUM of eight hours, but overnight is best.
  4. Unlock and remove the side of pan. 


Serving Size: 1 (169 g)
Servings Per Recipe: 12
Amount Per Serving
% Daily Value
Calories 510.6
Calories from Fat 369
Amount Per Serving
% Daily Value
Total Fat 41.0g
Saturated Fat 23.1g
Cholesterol 155.8mg
Sugars 29.4 g
Sodium 444.8mg
Total Carbohydrate 30.1g
Dietary Fiber 0.0g
Sugars 29.4 g
Protein 7.4g

Wednesday, November 2, 2016

Peanut Butter Balls Dipped In Chocolate



  1. Stir together powdered sugar, peanut butter and butter until well mixed.
  2. Shape peanut butter mixture into 1 inch balls, placing them on a baking sheet covered with waxed paper.
  3. Let balls stand for 20 minutes until dry.
  4. Melt the dipping chocolate or confectioners' coating.
  5. Drop balls one at a time in melted chocolate.
  6. Using a fork, remove from the chocolate, letting excess chocolate drip off.
  7. Place back on the waxed paper.
  8. Let stand until dry.
  9. Store tightly covered in a cool dry place.