Cherry Limeade Pie

Ok so I got this recipe from Confessions of a Cookbook Queen and it was for pies in a jar.  I went to the store, bought the jars and then they sat and sat.  They sat on the counter for a long time.  Then they got moved to the floor.  Now the jars are still sitting on the floor in a box, but I did decide to make this as a pie instead.  I had this feeling that no matter what I put in a jar, the kids may have it all over every possible thing it could land on.  Though they look awesome and fun to make, I just gave the pie a try (he he).

Brooklyn hasn’t gotten to taste this yet but I have a feeling when she does she is going to love, love, love it.  It has just enough tartness to put that funny face you make when you taste something sour.  Brooklyn loves sour anything.  I tried it today after having it sit in the freezer over night and it was pretty good.  I didn’t get the green color to it from the limeade, but the flavor is indeed there.  

If you decided to make these in a jar, they would be fun for just about any occasion.  Just make sure that when you take it out of the freezer, it’s going to melt in this 100 degree plus humidity weather we’ve had for longer than I care to talk about.  Even with my air on in the house, it didn’t take long for the pie to start to droop.  

Crust:

2 cups graham cracker crumbs (you’ll need about 15 whole sheets)

8 Tablespoons butter, melted

1/4 cup sugar

Filling:

12 (8 oz) wide mouth, half pint jars (use ones made for canning like Mason or Ball–they won’t crack in extreme temperatures. I bought mine at Wal Mart – as did I and then didn’t use them..used a glass pie plate)

8 oz can frozen limeade

7 oz (half a 14 oz can) sweetened condensed milk

8 oz Cool Whip, thawed

Cherry Whipped Cream:

1 1/2 cup heavy whipping cream

Jar of maraschino cherries

1/4 cup powdered sugar

Preheat oven to 350.

In a large bowl, combine graham cracker crumbs, melted butter, and sugar. Click on the link to see how to fill the jars.  I used a pie plate.  I filled the plate with the graham cracker crust, baked.  When completely cooled off I put the limeade mixture on top and set in the freezer over night.

Place limeade, Cool Whip, and sweetened condensed milk in a large bowl. Fold together carefully until fully combined. Pour into the pie plate.  Place in the freezer for at least 4 hours or overnight.

 Before serving, prepare whipped cream. In a mixing bowl (preferably a metal one that has chilled in the freezer for about 15 min) whip cold cream, 3 Tablespoons of cherry juice from the jar of maraschino cherries and 1/4 cup of powdered sugar, with the whisk attachment until peaks form. Spoon on top of pies and top with a cherry.

This hit the spot though being that it’s a treat sure to cool you down.

Have a great rest of the week and thanks for coming by.

Patricia – Two Girls Cooking 🙂

 

Blueberry Tartlets w/Lime Curd

I woke up this morning not feeling the greatest.  I actually went to bed earlier than the kids did last night!  But I’m a trooper today.  I got out of bed, went to church, came home helped kids finish homework and decided cleaning could wait, I’m going to bake again today!

The Strawberry Mousse cups may not have turned out the way I wanted or the way they were supposed to, but they did taste really good.

So in the midst of this terrible head cold,  I am determined to bake these blueberry lime tarts.  I’m thinking that I really should have doubled the recipe for these because the crust is so thin and it doesn’t seem like there is a lot of curd.  However, I have plans…plans to bake some apples in cinnamon if I run out of the curd, or even use the left over mousse from yesterday!

Ingredients

Curd

  • 1/2 cup sugar
  • 1/3 cup fresh lime juice
  • 4 large egg yolks
  • 5 tablespoons unsalted butter, cut into 1/2-inch cubes
  • 1 1/2 teaspoons grated lime peel

Crust

  • 1 1/2 cups all purpose flour
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • 3 tablespoons (about) chilled whipping cream
  • 1 large egg yolk

Topping

  • 3 1/2-pint baskets blueberries
  • 1 tablespoon sugar

Preparation

For curd:
Whisk sugar and lime juice in heavy medium saucepan to blend. Whisk in yolks, then butter. Cook over medium-low heat until thick, smooth, and just beginning to bubble, stirring constantly, about 8 minutes. Remove from heat. Mix in lime peel. Transfer to small bowl. Press plastic wrap onto surface of curd. Refrigerate until cold, at least 4 hours. (Can be made 4 days ahead. Keep refrigerated.)

For crust:
Blend flour, sugar, and salt in processor 5 seconds. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add 2 tablespoons cream and egg yolk. Using on/off turns, blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry. Shape dough into log. Cut crosswise into 8 (my tartlet tins are bigger because I only have 6 and the crust was fairly thin) equal rounds. Press each round over bottom and up sides of 3 3/4×3/4-inch tartlet pan with removable bottom. Pierce crusts with fork. Chill at least 1 hour and up to 1 day.

For topping:
Place 1/2 cup berries and sugar in heavy small saucepan. Using fork, mash berries coarsely. Cook mixture over medium heat until beginning to simmer, stirring often, about 5 minutes. Using rubber spatula, push as much of mixture as possible through strainer set over medium bowl. Mix remaining blueberries into strained berries. Set topping aside.

Preheat oven to 375°F. Bake tartlet crusts until lightly golden, pressing any bubbles with back of fork, about 15 minutes. Cool crusts completely on rack.

Spread curd in crusts. Spoon blueberry topping over. (Can be prepared ahead. Let stand at room temperature up to 2 hours or refrigerate up to 1 day.)

The hardest part for me in baking is the waiting.  I’m am not the most patient person there is.  So when it says to wait for 4 hours on the curd, I’m sitting here watching the time go by.  I have a timer set for me to wait and pull it out.

I”m super excited to taste these!

Ok so a few hours later….these were so good.  So good.  The crust was so flaky and sweet.  The lime curd was pretty darn good too.  Not sure why mine looks darker in color than the original picture.  But either way, I’m quite pleased with these.  Super good.  Not hard to make at all.  I would use this recipe again for any type of crust.

Patricia – Two Girls Cooking

Source

Eipcurious

Deep Dish Pizza

Deep Dish Pizza

First off I need to say congratulations to my other part of Two Girls Cooking – Jodi.  She gave birth to her first baby boy yesterday at 10:01pm.  His name is Sammie Taylor.  And from what I’ve seen of his picture, he’s a pretty cute little guy.  Congratulations to you and Scottie.  Be blessed with your new bundle of joy!

Now onto pizza.  I will say there are few things that I really enjoy eating quite often.  One is Zantigo and the other is this home made pizza that Jodi gave to me a while back.  Then came that time where I was told I needed to cut this sort of food out of my diet.  That was a hard one to take because this pizza is so good.

Do any of you remember Edwardo’s?  There used to be one in Bloomington and downtown Saint Paul.  Now the only place I’ve seen one is in Chicago.  Jodi and I actually traveled there just to eat this pizza.  Ok, that’s a little far fetched, but it was one of MY reasons for wanting to make the trip.  I even got on a plane for this!

Jodi found this recipe at Annies-Eats blog.  And when I looked up in my trusty low cholesterol cook book, I found a recipe that I could make the dough and still enjoy this pizza.  I know when I post a new recipe I always say that this is a must try.  But this one here, is truly a must try.  If love home made pizza, I promise this will not let you down.

I’ve included the link the Annie’s site if you want to make the original pizza dough.  Otherwise you can follow what I’ve made here and feel good about what you’re eating (not to say Annie’s is not good – it just doesn’t use the low fat, no fat ingredients that I need to follow).

So here’s what you need for the pizza crust:

Whole-Grain Pizza Crust

1 cup warm water

2 (1/4 ounce )  packages active dry yeast

1/2 cup skim milk

2 tbs honey

2 tbs olive oil (I used light olive oil)

1/2tsp salt

1 1/2 cup whole wheat flour

1 cup cornmeal

1 1/2 to 2 1/2 cups bread flour

1.  In large bowl, combine water and yeast; let stand for 10 minutes until bubbly.  Add milk, honey, olive-oil, and salt and mix well.  Stir in whole wheat flour, cornmeal, and 1/2 cup bread flour; beat for 1 minute.

2.  Stir in enough bread flour to make a firm dough.  Turn onto floured surface and knead for 10 minutes.  Place dough in greased bowl, turning to grease top.  Cover and let rise for 1 hour.

3.  Turn dough onto floured work surface and let reset for 10 minutes.  Spray two 12″ round pizza pans with nonstick cooking spray and sprinkle with cornmeal.  Divide doug in half and roll to 12″ circles; place on pizza pans; press to edges if necessary.  Let stand for 10 minutes.

4.  Preheat over to 400 degrees.  Bake crust for 10 minutes or until set.

Remove from oven, add toppings, return to oven and bake as the pizza recipe directs.

For the sauce:
1 tbsp. unsalted butter
2 tbsp. grated onion
Pinch of dried oregano
¼ tsp. salt
1 clove garlic, minced or pressed
1 (14.5 oz) can crushed tomatoes
Pinch of sugar
2 tbsp. fresh basil leaves, coarsely chopped
1½ tsp. extra-virgin olive oil
Ground black pepper

For assembling and topping:
2 tbsp. olive oil
8 oz. mozzarella, shredded (about 2 cups)
¼ oz. Parmesan cheese, grated (about 2 tbsp.)

While the dough is rising, prepare the sauce.  Melt the butter in a medium saucepan over medium heat.  Add the onion, oregano, and salt.  Cook, stirring occasionally, until the liquid has evaporated and the onion is golden brown, about 5 minutes.  Add the garlic and cook just until fragrant, about 30 seconds.  Stir in the tomatoes and sugar and increase the heat to medium-high.  Bring the mixture to a simmer, then lower the heat to medium-low and continue to simmer until reduced to about 1¼ cups, about 25 minutes.  Off the heat, stir in the basil and oil.  Season with salt and pepper to taste.

To assemble, coat a 9-inch round cake pan with 2 tablespoons of olive oil.  Transfer the dough ball to a dry work surface and roll out into a 13-inch disk about ¼-inch thick.  Transfer the dough to the pan.  Lightly press the dough into the pan, working into the corners and 1 inch up the sides.  If the dough resists stretching, let rest 5 minutes before trying again.

Sprinkle the shredded mozzarella over the surface of the dough.  Spread the tomato sauce over the cheese and top with Parmesan.  Bake until the crust is golden brown, 20-30 minutes.  Remove from the oven and let rest 10 minutes before slicing and serving.

 

This was super good and it had low calories.

I used low fat cheese also so it took quite a bit of fat and calories out.

For the pizza crust:

Calories 213; Fat 3.17; Saturated Fat 0.46; Dietary Fiber 3.48; Sodium 104.52; Cholesterol 0.20

I used MyFitnessPal to calculate the sauce by scanning the tomato cans, the cheese.  This came out to be under 400 calories per piece.  Great.

Have an awesome weekend.

Patricia – Two Girls Cooking

Edwardo's Pizza - Our Chicago Trip

Not much difference in the picture of Edwardo’s to this pizza!!