Lenore's Key Lime Cheescake

Cookie Crust

3/4 cup flour

2 1/2 tsp sugar

1 egg lightly beaten

1/4 cup softened butter

1/2 tsp vanilla

Stir together flour and sugar, add egg butter and vanilla. Mix well.

Press dough evenly onto bottom of a well buttered 9" spring form pan

Place spring form pan on top of cookie sheet to avoid butter dripping

Bake at 350 for 12-15 minutes until lightly browned. Set aside to cool.

Key Lime Filling

24 0z cream cheese softened

3/4 cup sugar

5 Tbs sour cream

5 tsp flour

4 eggs

1 egg yolk

1/2 cup frozen limeade concentrate thawed

1/4 cup lime juice

1 tsp vanilla

Combine Cram cheese, sugar, sour cream and flour in large bowl. Beat with electric mixer until smooth. Add eggs and egg yolk one at a time beating well after each addition. Beat in Lime juice, limeade concentrate and vanilla. Pour cream cheese mixture over crust.

Bake at 350 for 15 minutes. lower temp to 200 and bake an additional 1 hour 10-15 minutes until center top no longer looks wet. Remove from oven and run knife around edge of pan.

Honey Lime Glaze

1/2 cup frozen limeade concentrate thawed

4 tsp lime juice

1 Tbs corn starch

1 Tbs honey

1 tsp lime zest

2 drops green food colouring

fresh lime slices

In small saucepan stir together all ingredients except lime slices. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more.

Pour over cheese cake. Garnish with lime slices. Chill until serve

Is very tart so whip cream is not a bad addition as well

Chicken Piccata

serves 2

4 chicken cutlets (directions to follow)

1/4 cup flour

salt pepper to taste

2 Tbs olive oil

1/4 cup dry white wine

2 cloves garlic minced

1 shallot minced

1/2 cup chicken broth

zest of lemon

1/4 cup fresh lemon (about one juiced)

t Tbs capers drained

2 Tbs butter

lemon slices

chopped fresh parley garnish

slice chicken breast halves in half lengthwise. Place one on heavy plastic bag, pound gently with flat side of mallet until 1/4" thickness. Repeat to create 4 cutlets.

season flour with salt and pepper, mix well. put on dinner plate. press each cutlet into flour one at a time on both sides. shake of excess and place on wax paper

Coat a saute pan with not stick spray then add olive oil. Heat on medium, whhen hot add chicken cutlets probably two at time. 2-3 minutes on one side then flip over for 1-2 minutes until browned nicely, remove to warm plate and repeat with remaining cutlets.

when complete deglaze pan with wine, scaping up browned bits, add garlic and scallions, stir for about two minutes until wine is almost gone. Add chicken stock, lemon juice and capers. Place cutlets back in pan about one minute per side. Again place cutlets on warm plate

Add butter to pan and lemon slices and lemon zest. When butter melts pour sauce over cutlets and serve with plenty of fresh ground balck pepper and the chopped parsley. Serve

Zesty Lemon Pie

ZESTEEEE

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If you don't have a 9-inch deep dish, you can use a regular 10-inch pie plate instead. Prepare recipe, without whipped cream, up to 2 days ahead.
Total: 6 hours, 20 minutesYield: Makes 8 servings
Ingredients
1 cup graham cracker crumbs
3 tablespoons powdered sugar
3 tablespoons butter, melted
6 egg yolks
2 (14-oz.) cans sweetened condensed milk
1 cup fresh lemon juice
1 cup whipping cream
2 tablespoons powdered sugar
Garnishes: lemon slices, fresh mint leaves
Preparation
1. Preheat oven to 350°. Stir together first 2 ingredients; add butter, stirring until blended. Press mixture on bottom and up sides of a 9-inch deep-dish pie plate. Bake 10 minutes. Let cool completely on a wire rack (about 30 minutes).
2. Whisk together egg yolks, sweetened condensed milk, and lemon juice. Pour into prepared crust.
3. Bake at 350° for 15 minutes. Let cool completely on a wire rack (about 1 hour). Cover and chill 4 hours.
4. Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form; dollop over chilled pie. Garnish, if desired.
Southern Living, AUGUST 2010

Mac and Cheese

Listed as as side, it is my choice to eat as the entire meal.

1 lb Macaroni

4 Tbs Butter

1/4 cup flour

3 cups milk

2 cups grated sharp cheddar (better to grate your own)

2 cups grated fontina (helps make sauce creamy and smooth)

1/2 tsp dry mustard

Topping

1 1/2 cups fresh coarse bread crumbs

3 Tbs butter

1 clove garlic minced

2 Tbs minced parsley

Cook Macaroni until al dente in boiling salted water

Drain set aside

In same pot melt butter on medium

whisk in flour slowly but do not allow to brown. will become a thick paste

slowly whisk in milk (works best if your warm milk in microwave first)

Bring to boil whisking frequently

Remove from heat, add cheeses and mustard. Season with salt and pepper

Stir in Macaroni

Pour into buttered casserole

Melt butter in frying pan for topping. Stir fry garlic for a few minutes. Toss bread crumbs into pan to coat with butter. Spread over Macaroni and cheese.

Bake 20 mins at 350 until browned and bubbling

Pizza Pie

Pizza at home can be worthwhile if you take the time and effort. For me it is all about the crust. Put the best toppings on a bad crust and you have bad pizza. (as if there is such a thing!)

For years I have tried different flours and mixes and finally I have arrived at what I like; a crusty dough with a crunch that yields to a bready center.

However to get the best results I suggest a Pizza Stone, Peal and a food processer. I could not get good dough results out of a mixer and by hand is time consuming but is a great forearm workout.

I have two very well seasoned pizza pans that I have used for my years of experimentation, and you can forgo the stone, just turn your oven down to about 400. The results are not as good but are adequate.

Dough is something you get a better feel for the more you make it

Pizza Crust

1/2 cup warm water (110F is perfect)

1 pkg Active Dry Yeast

1 tsp honey

Combine honey with water. Sprinkle yeast on top. Let sit 10 minutes until foamy

Meanwhile mix in food processer with dough hook

4 cups unbleached flour

1 tsp Salt

1 cup warm water

1 Tbs olive oil

Slowly p0ur proofed yeast mixture in processer with motor running

process until dough forms ball at top. Check dough if sticky you may need to add additional flour and process more. Dough should be smooth but not dry. Dry requires you add additional water 1 tbs at a time.

Remove dough, Knead by hand for a couple of minutes. Add 2 tbs olive oil to a bowl. add dough turning to coat with oil. Cover with damp cloth and let rise in a warm place until doubled about one hour. If your kitchen is drafty and cold put a cup of water in the microwave for one minute on high. Let dough raise in microwave.

Punch down dough. At this time you can choose to let it raise again until doubled about 3/4 hour and punch down again which will result in a more tender crust or:

Divide dough in 1/2. Let rest while you prepare toppings.

1/2 cup corn meal

Put 1/4 corn meal on Pizza Stone on lowest rack in oven. Preheat to 500F

Coat Pizza Peel with 1/4 corn meal. Work dough into circular shape with raised edges about 12" diameter. It takes some practice some people use a roller but a rustic look is kinda cool.

Add approx 3/4 to 1 cup sauce

toppings of choice

and if you have gone this far you might as well shred your own mixture of mozza, provolone and romano.

Slide from peal to stone using a quick jerk motion.

Bake approx 12 - 15 minutes Allow to rest 5 minutes before slicing. Repeat with remaining dough

Pizza Sauce: makes approximatly 3 cups

4 cloves garlic minced

1/2 medium onion finely chopped

2 tbs olive oil

3 tsp Italian Seasoning

2 tsp red chile flakes

8 0z Tomato Paste

2 x 14 oz can tomato sauce

2 cups water

In large saucepan heat oil over medium heat. Add onions and garlic. When soft add spices and chile flakes to oil until fragrant, about 30 seconds. Stir in the tomato paste, add sauce and water.

Bring to boil and then simmer for up to three hours. you want sauce to thicken.

Loney's Minestrone

2 Tbs Olive Oil

2 Stalks celery chopped

2 Carrots peeled and chopped

1 yellow onion chopped

3 cloves garlic minced

6 cups chicken broth (use low sodium if not home made)

1/2 butternut squash peeled, seeded and cubed about two cups

1 cup Orzo

1 14 oz can diced tomatoes

1 14 oz can cannellini beans (white kidney) drained and rinsed

1 zucchini halved lengthwise and sliced

1/2 16oz bag frozen brocoli and caulifower florets

1/2 tsp dried oregano or 1 1/2 tsp fresh snipped

pepper to taste

hot pepper sauce to taste

worcestershire to taste

garnish with freshly grated Parmesan

in large pot stir fry the carrots, onions, celery and garlic in olive oil for 5 minutes on medium

Stir in broth, tomatoes, squash, oregano. Return to boil and simmer x 20 minutes

Add uncooked orzo, beans, zucchini, brocolo and cauliflower

add pepper, hot sauce and worcestershire to taste (lots)

simmer another 7 minutes until Orzo is tender.

Fresh Apple Cake

My neighbor Regina found this one, made it and shared. The only problem with it there was not enough!

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