Key Lime Pie Recipe

Are you looking for a dessert that is great any time of the year? Especially perfect for summer! Key Lime Pie is a classic dessert! This pie brings together sweet and tangy flavors in the creamy, citrus filling. It’s paired with rich graham cracker crust, creating a refreshing dessert. Key lime pie is perfectly tart, creamy, and smooth and a dessert favorite! The texture is so lovely and rich. When serving pair the pie with a nice big dollop of whipped cream to complete the dessert!

A key lime pie starts with the graham cracker crust. You can always buy a premade crust, but crusts made from scratch are so much better! So I’ve included crust directions in the recipe. While the crust is baking, you can make the pie filling. Fill the baked pie crust, bake a little more, and then let the pie cool. Refrigerate overnight and then your pie is ready to enjoy!!

A key lime pie is called that for a reason. It calls for key limes, but sometimes they can be harder to find. But key lime juice can be found in the juice isle at the grocery store and always works great for that key lime refreshing flavor!

Key Lime Pie

Key Lime Pie Recipe

Ingredients

For the crust:

1 1/2 C. graham cracker crumbs
6 Tbsp. butter, melted
5 Tbsp. sugar

For the filling:

1 C. sugar
4 Tbsp. flour
2 Tbsp. Clabber Girl Cornstarch
1/4 tsp. salt
2 C. water
4 lg egg yolks
4 Tbsp. key lime juice
2 tsp. butter
1 tsp. grated lime zest
whipped cream, additional lime zest, and thinly sliced key limes, optional for garnish

Slice of Key Lime PieDirections

Crust:

Preheat oven to 350° F. Combine graham cracker crumbs, sugar and butter in a small bowl. Mix until blended well. Press crumbs into the bottom and sides of a 9-inch pie pan coated with cooking spray. Bake for 10 minutes at 350° F., then cool on a wire rack.

Pie Filling:

Preheat oven to 350° F. In a medium saucepan, combine the sugar, flour, corn starch and salt together. Gradually stir in the water. Cook and stir over medium heat until the mixture thickens. Remove from heat, add egg yolks and stir immediately. Return to heat and stir constantly while bringing mixture to a gentle boil and cook for 2 minutes longer. Remove from heat and stir in lime juice, butter, and lime zest. Pour into cooled crust.

Bake at 350° F. for 10 minutes. Remove from oven and let cool. Refrigerate for at least 2 hours for a cool dessert or freeze overnight for a frozen dessert. Top with whipped cream, lime zest, and lime slices when serving. Refrigerate leftovers.

Chocolate Raspberry Cupcakes

Ingredients

Cupcake Batter:

  • 4 oz. chips (1/2 C.) bittersweet chocolate
  • 1/3 C. cocoa powder
  • 1 C. hot coffee
  • 1/2 C. all-purpose flour
  • 1/2 C. granulated sugar
  • 1/2 tsp. Clabber Girl Baking Soda
  • 1/2 C. (room temperature) sour cream
  • 1/2 C. light brown sugar
  • 2 lg. eggs
  • 2 tsp. white vinegar
  • 1/4 C. vegetable oil

Raspberry Buttercream Frosting:

  • 1 C. unsalted butter
  • 1/2 pt. raspberries
  • 16 oz. powdered sugar
  • 1/2-1 tsp. lemon extract

Chocolate Ganache:

  • 1/2 C. heavy cream
  • 4 oz. semi sweet chocolate chips
  • 2 Tbsp. unsalted butter, softened and cut into bits

Directions

Preheat oven to 350° F. Line a jumbo 6-cup muffin pan with paper baking cups (or a standard 12-cup muffin pan).

In a medium heatproof bowl, add the chocolate and cocoa powder. Pour the hot coffee over mixture and whisk mixture gently until smooth then set aside to cool. Let stand for 5 minutes.

In a small bowl, whisk together the flour, sugar, salt and baking soda and set aside.

Whisk sour cream, oil, eggs, vinegar and vanilla into the cooled chocolate mixture until smooth. Stir in the flour mixture until smooth.

Divide the batter evenly among the prepared muffins pans. Bake until a toothpick inserted in the center comes out clean, about 20-25 minutes for the jumbo muffins or 14-18 minutes for regular size muffins. Let cool slightly and then remove from pans and let cool completely.

Raspberry buttercream frosting:

Beat the butter until creamy and lightened in color. Add 1 cup of powdered sugar and beat to combine, continue adding the powdered sugar 1-2 cups at a time until the mixture is light and fluffy, and add in extract and mix to combine.

Add in your raspberries and mix until raspberries have broken down and are fully incorporated into the mixture.

If the mixture is too stiff mix in 2-3 tablespoons of milk to reach desired consistency.

Chocolate ganache:

Add heavy cream to a small saucepan and bring to a boil stirring frequently. Put chocolate chips in a medium bowl and pour heavy cream over chips. Gently stir chocolate and cream together with a whisk until all of the chips are melted. Add butter and stir until all ingredients are fully combined and ganache is smooth and glossy.

Finishing touches:

Use a spatula to transfer frosting into a piping bag or a plastic bag with the corner cut off.  Pipe buttercream frosting onto completely cooled cupcakes. Drizzle with chocolate ganache.

Lemon Snowballs, A Rumford Complete Cookbook Recipe

Lemon Snowballs

A lemony sweetness in these moist mini cakes is a perfect little delicate dessert! If you love lemony flavor in a cake, you will love these!


I love lemon recipes. It is such a refreshing flavor. The cheery yellow, the bright taste, and the smell of fresh lemons makes me happy! All of that in light fluffy little cakes, drizzled with a tasty warm lemon sauce.

The Lemon Snowballs recipe is on page 98 of the Rumford Complete Cookbook from 1908. Below is a photo of the recipe.

Rumford Lemon Snowballs Cookbook Recipe
Here is my version with some revisions.

 


Lemon Snowballs, A Rumford Complete Cookbook Recipe 

Ingredients: 
3 eggs
1 C. sugar
3 Tbsp. water
Grated rind from 1 lemon
2 Tbsp. lemon juice
1 C. all-purpose flour
1 tsp. Rumford Baking Powder

Lemon Sauce

Ingredients: 
1 tsp. grated lemon rind
1/2 C. lemon juice
1/2 C. sugar
1 Tbsp. Clabber Girl Corn Starch

Directions:
In a bowl beat the yolks of the eggs and the sugar together until light and well mixed.

Add the water, lemon juice, and grated lemon rind.

Then add the flour and baking powder and mix all together well.

In a separate bowl, beat the whites of the eggs until stiff, then add them to the batter mixture and fold in gently.

Grease a mini muffin pan and add about a Tablespoon of batter to each.

Bake at 350° F. degrees for 10 minutes.

Remove from oven and cool.

Remove from muffin pan and roll lemon cakes in powdered sugar.

Serve with warm lemon sauce.

Directions: 
In a small saucepan add the grated lemon rind, lemon juice, sugar, and corn starch. Stir until well blended.

Bring to a boil over medium heat stirring constantly.

Reduce heat to a simmer and cook for an additional 2 minutes, sauce will thicken.

Remove from heat and serve warm.

Refrigerate extra sauce for up to 1 week.

Delightful, delicate, lemony! Enjoy!

French Pancakes, A Rumford Complete Cookbook Recipe

A tasty breakfast recipe is something I always look forward to! Our family’s schedule is super busy, but on slow weekends we love a tasty hearty breakfast.

French Pancakes 1
Add some sweet preserves to the center, roll them up, and sweeten with delicate powdered sugar to top off the dish!

French Pancakes 3
Perfect.

Delicious.

The recipe starts with a simple batter, poured into just the bottom of the pan, and cooked for a thin pancake.

I put up some apple preserves/pie filling that I generally use for my apple turnovers for the middle of the French pancakes and oh so yummy they were!

The French Pancake recipe is on page 130 of the Rumford Complete Cookbook from 1908.

French Pancakes Original Recipe
Here is my version:

 

French Pancakes, A Rumford Complete Cookbook Recipe

Ingredients:
1 cup flour
1 teaspoon Rumford Baking Powder
1/2 teaspoon salt
2 eggs
1 cup milk
Preserve – any flavor you’d like (I used apple)

Directions:
Combine the flour, salt, and baking powder together in a bowl. In a separate bowl beat the eggs with the milk and add to the dry mixture in the bowl. Using a small pan and spray it before each pancake, pour some batter in just enough to cover the bottom. Cook golden brown then flip and cook the other side. Spread the preserve and roll up . Sprinkle with powdered sugar before serving.

French Pancakes 2

Apple Brown Betty

Apple recipes are some of my very favorite recipes to make! I love to try forever favorites and new apple recipes as well. This Apple Brown Betty recipe will be one I make time and time again.

Apple Brown Betty 1
Here in the Midwest, apples are in season in the fall. We don’t grow our own apples, but we love to take a family trip to some local orchards and pick up some apples or pick them fresh from the trees.

The delicious flavors of fresh apple and spice blend together wonderfully in this dish. This Apple Brown Betty recipe is super easy to make and a delicious ending to any meal, a yummy snack, or even for breakfast! A sweet and tasty treat and a great use of your favorite apples!

Apple Brown Betty 2
One great thing about this recipe is that it doesn’t require a lot of ingredients and most likely you have them on hand and easy to throw together. Transforming bread into a sweet and spiced dessert, this old fashioned dessert is suitable for any occasion. If you love the apple pie flavors, you’ll love Apple Brown Betty!

 


Apple Brown Betty 

Ingredients:
8 bread slices (any kind of bread will do, I used wheat bread)
4 apples (any apples will do, I prefer more of a tart apple and used Granny Smith)
1/2 cup brown sugar +1/4 cup brown sugar
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup water
1/2 stick of butter, cut into slices
lemon juice

Directions:
Pull apart or cut the bread slices into small pieces/cubes, place in a bowl and set aside. Peel, core, and slice the apples. Dice the apples and place them in a medium mixing bowl tossed with some lemon juice. Add the brown sugar, cinnamon, nutmeg, and mix together so the apples are coated well. Using a greased pie baking dish or a 9×9 baking dish, layer the apple mixture and the bread pieces alternately topping off with the bread pieces. Pour the water evenly over the prepared mixture in the baking dish and sprinkle the top with the remaining brown sugar. Top off with slender slices of butter placed all around the top. Cover with foil and bake at 375 degrees for 40 minutes. Remove foil and bake for an additional 5 minutes. Serve cold or warm with a tablespoon for whipped topping for extra deliciousness!

Apple Brown Betty 3

Favorite flavors of fall all packed in one recipe! You’ll be sure to want to give it a try!

 

Apple Fritter Breakfast Casserole


This apple fritter breakfast casserole combines all your favorite flavors of apple fritter donuts into a breakfast casserole. It has sweet cinnamon breading with bits of juicy apples topped off with a creamy icing! This recipe is simple to prepare, place in the oven, and enjoy!

On our Farmers Market Saturdays, it’s a weekly tradition to head across the street and grab donuts from our local bakery. Sometimes our kiddos will join us at the market also, and they really enjoy the morning donuts and look forward to getting them. My favorite is the apple fritter!

Delicious….

So simple! Prepare the ingredients and layer in the 9×13-inch baking pan. Bake and let cool, then add the icing.

Apple Fritter Breakfast Casserole

Ingredients:

Apple Mixture

  • 6 Tbsp. butter
  • 1 C. brown sugar, packed
  • 5 apples – peeled and chopped ( I like more tart apples, so I used Granny Smith)
  • 2 tsp. Clabber Girl Corn Starch
  • 2 Tbsp. warm water
  • 1/2 C. walnuts or pecans, optional

Casserole Base:

  • 1/2 C. heavy cream
  • 1/2 C. apple butter
  • 3 lg. eggs, beaten
  • 1/2 tsp. ground cinnamon
  • 4 large Croissants ( approx. 12 oz.)

Glaze:

  • 3/4 C. powdered sugar
  • 4 Tbsp. heavy cream
  • 1 tsp. vanilla extract

Directions:

For the apple mixture

In a medium size pan, melt the butter over medium heat. Add the brown sugar to the melted butter and stir until both are completely blended. Add the chopped apples pieces to the pan and stir until they are coated well with the sugar mixture. Cook for 5 to 10 minutes longer while continuing to stir. During that 5 to 10 minutes, in a small bowl, stir together the corn starch and warm water and add to the apple mixture and cook/stir for the remainder of the 10 minutes. Stir in nuts, if using. Remove from heat and set aside while preparing the rest of the casserole.

For the casserole

Preheat oven to 375° F. In a small bowl, add the heavy cream, apple butter, eggs and cinnamon and whisk together. Pull apart the croissants into chunky pieces and place half of the pieces at the bottom of a greased 9×13-inch casserole dish. Pour half of the apple butter/cream mixture over the croissant pieces and then top with half of the apple mixture. Then add the second layer of croissants followed by the remaining butter/cream mixture. Using a spoon, gently stir around the ingredients so apple mixture and the apple butter/cream mixture are somewhat coating the croissant pieces. Bake at 375° F. for 25-30 minutes. Remove from oven and let cool down to warm. Add glaze and serve.

For the glaze

Combine the powdered sugar, heavy cream and vanilla together in small bowl and stir together with a fork until smooth. Drizzle over the breakfast casserole.

All your favorite flavors of an apple fritter together in a breakfast casserole. Bake it up for a weekend breakfast or for a special occasion. It is delicious anytime!

Kids Activity: Irish Soda Bread Biscuits

Being a mother of two young (active) boys, I’m always looking for activities to do with them during the cold months. As a family, we don’t usually do anything special for Saint Patrick’s Day, but we love to cook and bake together. This Irish Soda Bread Biscuit recipe is really simple and not too complicated for children between the ages of 4 – 10, with minor assistance. I found that this activity was rewarding to them! This baking experience gave them a boost of confidence that they were able to make something for the family, “all by themselves” to eat. Along with this confidence, they also learned “why”, “how” and “when” to do certain steps:

Examples –

  • “How” to identifying measurements – 1 cup, 1 ½ cup, Tbsp. and tsp.
  • “Why” and “When” to add dry and liquid ingredients
  • “How” and “Why” you infuse dried berries before mixing
  • “How”, “When” and “Why” to set the oven temp
  • “Why” and “How” do you grease or line the baking sheet
  • “How” and “Why” do you knead the dough
  • “When” to take biscuits out of the oven

Kid friendly items to have on hand before starting:

  • Step stool (for reaching)
  • Paper towels (for spills)
  • Oven mitts or kitchen towels (oven transfer use)
  • 2” biscuit cutter
  • Rolling pin
  • Parchment paper
  • Electric mixer
  • 1 – large spoon for scraping sides of bowl

Irish Soda Bread Biscuits Recipe

Ingredients:

  • 4 c. all-purpose flour
  • 1 Tbsp. Clabber Girl Baking Powder
  • 1 tsp. salt
  • 3/4 tsp. Clabber Girl Baking Soda
  • 1/4 c. brown sugar
  • 1 c. raisins, rinsed in hot water and dried
  • 1 c. dried cranberries, rinsed in hot water and dried
  • 1 Tbsp. caraway seeds, optional
  • 2 eggs
  • 2 c. buttermilk

Steps –

  1. Make sure all ingredients and utensils are out and ready for easy access. (Wash those hands!)

  2. Fully submerge raisins and cranberries in a bowl of warm water. Leave them set for about 2 minutes to infuse.


  3. Drain water from the infused raisins and cranberries. Transfer to folded paper towels to remove any remaining water.
  4. Let your child locate, measure, add and mix all dry ingredients.

(We chose not to add caraway seeds)

  1. Add prepared raisins and cranberries to dry mixture. Mix raisins and cranberries until fully coated in dry mixture.

  1. Add eggs and buttermilk until thoroughly combined.


  2. Spread 2-3 Tbsp. flour on to a prepared surface. Remove dough mixture from mixing bowl and knead for about 3 minutes on prepared surface.


  1. This recipe states to roll dough to a ½ inch thickness. We wanted a higher biscuit, so we decided to roll out to a 2-inch thickness instead.

  1. Using a 2-inch biscuit cutter, show your child how to place the cutter each time in order to use most dough the first time around (you’ll need to repeat this step with the additional dough from the first set of cut outs).

  1. Transfer cutouts to your prepared baking sheet. Place biscuits in a 400° F. pre-heated oven. Bake biscuits for 10 minutes or until tops are golden brown.

  1. Using oven mitts or kitchen towel, help your child safely remove biscuits from the oven. Let cool for about 5 minutes. We recommend eating them warm with butter!

Yield: (10) 2-inch round biscuits.

 

Homemade Strawberry Poke Cake


Strawberry fans will love this homemade strawberry poke cake! White cake made from scratch with strawberry gelatin combined with bits of strawberries throughout the cake, a thin layer of strawberry chunks, topped off with a layer of whipped cream is sure a sweet delight! Add a final touch of sliced fresh strawberries to the top to complete this fresh dessert!

Since Valentine’s Day is coming up I thought it would be fun to share such a pretty cake and perfect for the holiday. But it is also great really any time of the year, especially when fresh strawberries are in season! Strawberries are my favorite fresh fruit in the summer! It is a great summer dessert!

This delicious white cake flavored with fresh strawberries and topped off with a layer of whipped cream is the perfect dessert for that fresh and sweet taste in a cake! It looks beautiful when you cut into it. If you need a fun, festive and tasty dessert for any holiday or get together this is a perfect and simple treat to make.

I like to bake desserts homemade and that is what I share here in the recipe, but you can easily use a White boxed caked mix just the same.

 

Homemade Strawberry Poke Cake


Ingredients:

White Cake 
4 egg whites
2 c. all-purpose flour
1 tsp. Clabber Girl Baking Powder
1/2 tsp. Clabber Girl Baking Soda
1/4 tsp. salt
1/2 c. shortening
1 3/4 c. sugar
1 tsp. vanilla
1 1/2 c. buttermilk

Strawberry Filling
2 cups strawberries – cut small pieces
1 box strawberry gelatin mix
1/2 cup boiling water

1 container whipped cream

Directions:

In a small mixing bowl combine the flour, baking powder, baking soda, and salt. Mix together and set aside. In a large mixing bowl combine the shortening, sugar, and vanilla and beat together with hand mixer until well mixed. Add egg whites to the sugar/shortening mixture and beat well. Then add the flour mixture and buttermilk a slowly and continue beating together until it is all mixed together well. Pour the batter into a 9×13 well greased baking pan and bake at 350 degrees for 30 minutes. Remove from the oven and let cool.
While the cake is baking and cooling, prepare the strawberry topping. Boil the water in a small saucepan. Chop and dice the strawberries into small pieces and crush them slightly. 2 cups of strawberries are needed. Add strawberry gelatin mix, the boiling water and the crushed strawberries to the saucepan and bring to a boil, then let cool.
Once the cake is cool use the end of a wooden spoon with a round handle and poke holes into the cake. Pour the cooled strawberry gelatin mixture over top of the cake and into the holes. Some of the strawberries can be spread out on top of the cake as well to give a little strawberry layer on top of the vanilla cake. Top off the cake by spreading the whipped cream all over the cake and add sliced strawberries on top. Keep in the refrigerator until ready to serve.

 

Apple Cream Pie….my most favorite pie

apple cream pie 4I love pie, especially fruit pies! Today I am sharing my MOST favorite pie of all pies. Flavors of apple and cinnamon with a creamy texture all in one with this Apple Cream Pie. Definitely one of my favorite flavors of Fall.

When I tell people I’m making an apple cream pie, most say they have never heard of it.

This is my Grandma’s recipe. It is a recipe that has been passed down and made for several generations and I have always enjoyed it. I remember the day I asked her to teach me the recipe and she was so happy to show me. We got the ingredients and I learned how to make my most favorite pie of all! I even asked her for permission to share the recipe on my blog. It is super easy and DELICIOUS!! Plus I am so happy that I have learned one of my Grandma’s recipes (along with a few others).

I especially like this pie during the holidays and in the fall when apples are in season. You can use any variety of apple, although there are specific apples that are better for baking. My favorite apple to use is Cortland or Gala. I prefer more of a tart apple.

So here is the recipe:

Apple Cream Pie

makes 2 pies

Ingredients:
3 lbs of apples
2 cups flour
2 cups sugar
Deep Dish pie crust – package of 2 or use homemade recipe below
1 pint of heavy whipping cream
Cinnamon

Homemade pie crust rather than pre-made crust
Ingredients:
1 1/2 cup all- purpose flour
1/4 tsp. Clabber Girl Baking Powder
1/4 tsp. salt
10 Tbsp. butter, cold and cut into chunks
4 oz. cold water

Directions for homemade pie crust:
In a large mixing bowl, combine the flour, baking powder, and salt. Add the chunks of cold butter and mix the butter into the flour using a pastry blender. Continue to do this until the mixture looks like bread crumbs or small pieces of butter. Add the cold water and stir into the mixture so that it all sticks together. Clump the dough all together to form a ball. Wrap in plastic wrap and refrigerate for 1-2 hours. You want the dough chilled and cool, but not hard. This will make it easier to work. Roll out the dough to a circle on a lightly floured surface. Lay the circle of crust dough in your greased pie pan. Then do the directions below to fill your pie crust.

Directions:
-Place your pie crusts on a cookie sheet, one that has a rim (Do this before filling your pie crusts, to prevent spillage once you pour in the cream)
-Peel, core, and slice your apples into thin slices
-Mix 2 cups flour and 2 cups sugar together in bowl

Filling the pie crusts is simply an alternating and layering process.
This is how I do mine.

-Sprinkle flour/sugar mixture on bottom – just enough to cover the bottom
-Layer of apples
-Flour/sugar mixture
-Sprinkle cinnamon – more or less for your taste
-Layer of Apples
-Flour/sugar mixture
-Sprinkle cinnamon
-Layer of Apples
-Flour/sugar mixture
-Sprinkle cinnamon

Once your pie crusts are filled, divide the 1 pint of whipping cream between the two pies, half pint on each. Pour it all around the top of each pie. Be sure to not get too close to the brim of the pie crust. When baking, the cream will rise up and may spill over (hence the cookie sheet underneath for baking).

Place in the oven at 425° F for 15 minutes. Then bake at 400° F for 45 minutes.

Cool until pie is slightly warm before serving.