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.

Red, White and Blue Cupcakes

Red, white and Blue Cupcakes Close Up If you’re looking for patriotic cupcakes for your next party, these Red, White and Blue Cupcakes are a perfect treat! They’re a great addition to any Memorial Day or 4th of July celebrations.

Summer brings many opportunities for get-togethers: cookouts, picnics, backyard BBQs and pot-lucks with celebrations of holidays, birthday parties, family reunions…the list goes on. My family has a 4th of July party/family reunion every year. Each family brings a side dish or dessert to share along with lots of burgers and hot dogs from the grill. There are games for the kids, corn hole, swimming, beer, lots of visiting with family and lots of food. At the end of the night we light our own fireworks. A fun all-American celebration.

As we celebrate America’s birthday, a delicious addition of Red, White and Blue homemade cupcakes straight from the kitchen is always fitting. These yummy cupcakes are perfect for the dessert table at the get-togethers. These homemade cupcakes are super moist as well as fun red, white and blue colors to celebrate America!

Red, White, and Blue Cupcakes Recipe

Red, white and Blue Cupcakes Overhead

Ingredients

Cupcakes:

  • 2 1/2 C. flour
  • 2 C. sugar
  • 3 tsp. Clabber Girl Baking Powder
  • 1 tsp. salt
  • 1 C. milk
  • 1/2 C. vegetable oil
  • 1/2 Tbsp. vanilla extract
  • 2 lg. egg whites
  • 1/4 C. water

Decorations:

  • white frosting (any kind you like, I used Whipped Vanilla)
  • red and blue food coloring gel
  • sprinkles and flag cupcake liners

Directions:

Preheat oven to 350° F. and prepare muffin pan with paper baking cups.

Add the flour, sugar, baking powder and salt to a large mixing bowl or your stand mixer and mix together. Set aside.

In another mixing bowl, add the milk, vegetable oil, vanilla extract and egg whites and mix together.

Add the wet ingredients to the dry ingredients in the large mixing bowl and combine together until well mixed. Add the water to the batter and mix together on low speed until it is all well combined.

Divide the batter equally into 3 separate bowls.

Use the red and blue food coloring gel and color 2 of the bowls of batter, to have a red, white, and a blue batter. I used about 2 butter knife tips of food coloring, you can add more to or less for desired color.

Spoon a little of each batter into your cupcake liners, filling about 1/2 way full.

Bake at 350° F. for 17 to 20 minutes, or until toothpick comes out clean. Let the cupcakes cool for a few minutes, then remove them to a cooling rack to finish cooling.

For the frosting, simply use a premade white frosting. Add the frosting to a piping bag.

When the cupcakes are completely cool, pipe the frosting on top of the cupcakes. I used the round piping tip Wilton #12. Add sprinkles and other holiday decorations to cupcakes.

What a fun way to enjoy dessert to celebrate America! These can easily be made for graduations by making the batter school colors.

Enjoy!

Red, white and Blue Cupcakes Inside

Classic Butter Pound Cake

Classic Butter Pound Cake

This is a classic butter pound cake and contains just 6 ingredients. It is the Davis Baking Powder version of the traditional “pound of butter, pound of sugar, pound of eggs, pound of flour” cake.

Ingredients

Classic Butter Pound Cake Glaze Slice 2 Batter

  • 1 lb. butter (4 sticks)
  • 1 lb. powdered sugar (16 oz)
  • 4 eggs, plus 4 egg whites
  • 2 3/4 C. all-purpose flour
  • 1 Tbsp. Davis Baking Powder
  • 1 Tbsp. vanilla extract

Glaze

  • 1 1/2 C. powdered sugar
  • 3 Tbsp. milk, plus more as needed
  • 1 Tbsp. clear vanilla extract, optional

Classic Butte Pound Cake Glaze Hero

Directions

Batter

Preheat oven to 325° F. Grease a 10-inch Bundt or Angel Food Cake pan, then set aside.

Using a stand mixer fitted with the paddle attachment or a hand mixer and large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each egg. Add egg whites; beat well. Blend in vanilla.

Gradually add flour, baking powder; mix until thoroughly blended. Pour into prepared pan.

Bake at 325° F. for 1 hour and 10 minutes or until wooden toothpick inserted into center of cake comes out clean. Cool ten minutes. Remove from pan. Before serving, sprinkle with additional powdered sugar or powdered sugar glaze, if desired.

Glaze

Whisk powdered sugar with milk and vanilla. Add additional milk if needed to make the glaze a thin consistency for pouring over cooled cake.

Classic Butter Pound Cake Glaze Slice

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.

Decorating Easter Sugar Cookies

Shaped Sugar Cookies

Ingredients:

  • 3 1/4 C. all-purpose flour
  • 1 1/2 tsp. Clabber Girl Baking Powder
  • 1 tsp. salt
  • 1 1/2 sticks butter, softened
  • 1 1/2 c. granulated sugar
  • 2 eggs
  • 1 1/2 Tbsp. vanilla extract

Directions:

  1. Preheat oven to 350° F. Grease a baking sheet or line with parchment paper, then set aside.
  2. Mix flour, baking powder and salt in a medium bowl, set aside.
  3. Cream butter and sugar together on high until light and fluffy, 3-5 minutes. Add eggs and vanilla extract. Scrape the bowl.
  4. Slowly add the flour mixture. Scrape the bowl and mix again until just combined. Cover bowl tightly with film wrap and refrigerate for 30 minutes.
  5. When dough is chilled, roll out to 1/4-inch thickness with a floured rolling pin. Cut out cookie with desired shape and place on baking sheet.
  6. Bake at 350° F. for 10 minutes or until edges are lightly browned. Cool completely before decorating.

Royal Icing

Ingredients:

  • 4 1/2 Tbsp. meringue powder, sifted
  • 6 C. powdered sugar, sifted
  • 1 1/2 tsp. vanilla or almond extract, optional
  • Water
  • Food coloring, if desired

Directions:

  1. Whisk meringue powder and powdered sugar together in a bowl. Stir in extract (if using).
  2. With a kitchen faucet turned on very low, slowly add water while stirring until icing reaches the desired consistency.

To test consistency:

  • Drizzle some icing with your spatula into the bowl of icing
  • The drizzles should “melt” back into the icing in 5-10 seconds
  • Less than 5 seconds – it’s too thin; add sifted powdered sugar 1 Tbsp. at a time until correct consistency
  • More than 10 seconds – it’s too thick; add water until correct consistency

Adding Color:

Lastly, stir in food coloring, if using. Divide the icing into bowls with 1 C. in each. Reserve 1 Tbsp. of icing for the black. For dark pigments, you may want to make the icing a day in advance for a brighter color. Stir day-old icing vigorously to re-incorporate.

Turquoise

  • 2 drops royal blue
  • 1 drop green

Dusty Rose

  • 1 drop red
  • 1/4 drop brown

Gold

  • 2 drops yellow
  • 1/2 drop red

Bright White

  • 4-8 drops bright white

Green

  • 4 drops green

Black

  • 4-8 drops black

Putting it all together

Decorating Easter Egg Cookies

  1. Use an offset spatula and spread Turquoise icing over cookie then let the icing fully dry.
  2. Use a #3 tip and pipe Gold icing in diagonal lines. Then pipe lines in the opposite direction to form X’s.
  3. Use a #3 tip and pipe Bright White dots onto the lines where they cross and let icing fully dry.
  4. Use a #2 tip and pipe Dusty Rose dots onto the middle of the diamond shape the lines form.

Decorating Easter Bunny Cookies

  1. Use a #3 tip and pipe Bright White icing onto bunny face area.
  2. Use a #2 tip and pipe Dusty Rose icing onto bunny ears and let icing fully dry.
  3. Use a #3 tip and pipe Bright White Icing to create bunny cheeks.
  4. Use a #2 tip and pipe Dusty Rose icing to create a bunny nose and let icing fully dry.
  5. Use a #3 tip and pipe Bright White dots on top of bunny cheeks, 2-3 dots per cheek.
  6. Use a #3 tip to pipe Black dots for the bunny eyes and let icing fully dry.

Decorating Tulip Cookies

  1. Use a #3 tip and pipe Gold to outline each of the petals and let icing fully dry.
  2. Use a #3 tip and fill each outlined petal Gold and let icing fully dry.
  3. Use a #3 tip and pipe Bright White dots onto the base of the left petal.
  4. Use a #2 tip and pipe Green onto the stem of the tulip.

Old Fashioned Rice Pudding

Old Fashioned Rice Pudding

Rice pudding…such a creamy, healthy, and delicious dessert! Old fashioned comfort food at its best that is very easy to make and turns out so rich and tasty!
Rice Pudding 3
This recipe comes from a version of my grandma’s recipe and I love the creamy sweetness of it!
Rice Pudding 6
There are so many variations of making rice pudding between using different rices and adding different flavors (just cinnamon, different fruits, chocolate, or caramel to mention a few). I love the raisins that is used in the recipe from my grandma.
Rice Pudding 5
If you need a simple, easy dessert that is flavorful that can be served warm or when it’s cooled down.

The pudding starts out by cooking the rice on the oven, then poured into a casserole dish, and finished in the oven and creates a delicious homemade, old fashioned goodness you’ll love.

Old Fashioned Rice Pudding

Ingredients: 
1/2 cup sugar
1/4 teaspoon salt
2 1/2 cups milk, scalded
1/3 cup uncooked rice
1/2 cup raisins
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 teaspoons Clabber Girl Corn Starch

Directions:
Combine the sugar, salt, milk, and rice in a medium sauce pan. While continuously stirring with a whisk, bring the rice mixture a boil. Be sure to not turn up the heat to bring to a boil faster, the rice mixture needs to come to a boil slowly to prevent burn and to start cooking the rice. After the mixture comes to a boil, add the vanilla, cinnamon,  nutmeg and corn starch and stir in. Transfer the mixture into a greased 1-1/2 quart baking dish and cover with foil. Bake at 325 degrees for 45 minutes, stirring every 15 minutes. Add the raisins, stir them in, cover back up with foil, and bake for 15 minutes more. Enjoy warm or cool.
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

Honey Cake, A Rumford Complete Cookbook Recipe

A sweet and moist cake is a perfect addition for any meal. A great way to top off dinner, a simple and tasty Honey Cake!

If you love honey like I do, then you are in for a treat with this cake. It definitely has a great honey flavor!

I generally keep local honey on hand, but any kind of honey will do.

The benefit of local honey is that if you are one to suffer from seasonal allergies, local honey can help relieve those symptoms. The bees collect nectar from the same plants that are causing you to sneeze and sniffle, so with local honey you can ingest the same allergen that is bothering you and this will help you become more immune to those seasonal allergens in your area.

Plus honey tastes amazing and why not support a local beekeeper if you are able to!

And what a great way to enjoy honey…in a cake!

The Honey Cake recipe is on page 136 in the Rumford Complete Cookbook from 1908

Honey Cake Recipe

Here is my version:

Honey Cake 1

 

Honey Cake, A Rumford Complete Cookbook Recipe


Ingredients:
1/3 cup butter
1/2 cup sugar
2 eggs
1 cup honey
2 cups flour
1 1/2 teaspoon Rumford Baking Powder
1/3 teaspoon salt

Directions:
In a medium mixing bowl add the butter and sugar and mix together until creamy and well blended. Add the eggs and beat the mixture together well. Gradually add the honey and continue to beat the mixture with a hand blender. Add the flour, baking powder, and the salt and mix thoroughly all together until well blended. Pour the cake batter into a well-greased loaf pan and bake at 350 degrees for 45 minutes. Let cool and remove from loaf pan. Serve.

Honey Cake 6

Warm Honey Cake with a little butter spread on it is super tasty as well!

Enjoy this deliciously sweet cake for a treat at any meal.

 

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!

 

Strawberries and Cream Popsicles

Summer is in full swing here and sometimes the temperatures are hot! Keep cool during the summer months with popsicles! I know we sure enjoy our fair share of popsicles!

These Strawberries and Cream Popsicles make for a delicious and healthy snack! A tasty treat!

Kids love to help make them and enjoy them on a hot summer day. We always have popsicles in the freezer during the summer. When the kids are playing or working hard they can come and grab a popsicle for a snack. A healthy and refreshing snack. Who doesn’t love popsicles!?

Flavors of fresh sweet strawberries combine with a smooth cream in this popsicle.

Strawberries And Cream Popsicles 1

I used a Norpro Frozen Ice Pop Maker and this recipe works out perfectly for it! Simply fill the popsicle cells and put the sticks in and place in the freezer. The hardest part is waiting for them to freeze and set up.

When the popsicle are ready to enjoy, remove the lid and simply run the the maker under warmer water to loosen the popsicle, and make easier to pull out.

Keep cool on those hot days with popsicles. Kids love them!

This recipe can easily be used with any kind of fruit.

Strawberries and Cream Popsicle Recipe

Ingredients:
1 C. whole milk
1/4 C. heavy whipping cream
1 C. strawberry yogurt
2 Tbsp. Clabber Girl Corn Starch
1/4 C. granulated sugar
1 Tbsp. strawberry extract
3 C. fresh strawberries, chopped

Directions:
Add the milk, heaving whipping cream, and strawberry yogurt to a medium mixing bowl. Then add corn starch and whisk together until smooth. Pour mixture into a saucepan and add the strawberry extract. Slowly bring the mixture to a boil, while continuously whisking. Continue whisking for about 4 to 5 minutes once mixture begins to boil, to thicken. Remove from heat and set aside and cool a bit.

While cream mixture is cooling, this is when I chop my strawberries. Place the chopped strawberries in a bowl.

Then divide half the cream mixture. Add one half the cream mixture to the strawberry bowl. Stir the strawberries and cream together. Set aside.

Use the other half of the cream mixture and pour a little in each popsicle mold, saving some to top off all the molds at the end.

Then fill molds to the top with the strawberry/cream mixture. Make sure to press down on the filled molds with a spoon, or insert a knife to get any air bubbles out. I banged the mold set on the counter some too. This will help the mixture settle and get out any bubbles. Add more strawberry mixture to the molds as necessary. Lastly top off each mold with the remaining cream mixture. Put the maker top on and insert popsicle sticks. Freeze overnight and remove from popsicle molds to serve.

Enjoy this healthy and frozen summer treat!

Strawberries And Cream Popsicles 2