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Columns December 5, 2017  RSS feed

Cooking Country

Sherry Matney

Here we are in the first week of December and have hardly worn a jacket all fall. Hopefully that will change soon, I know the deer hunters are hoping for some cold weather. We are about to start cooking for Christmas and all the activities that go on during the season, but I wonder about your Caramel Pie and Brined Turkey. How did that go? At least one reader said she was going to attempt the pie and another asked about the brining. My Caramel Pie was as close to perfect as I will ever be able to get. The sugar got just the right brown color and the custard set so we could eat the pie with a fork rather than a spoon. The turkey was extra good as well, so all things considered, it was a pretty good Thanksgiving feast. My husband’s family will be coming this weekend for our annual Christmas get-together. His siblings take turns so every fifth year they get to have a country Christmas. Paul has gathered wood for the fire, and we hope there is no burn ban, and borrowed bails of hay for a hayride. And, of course, after the hayride we must have s’mores and hot chocolate. Maybe it will be just a little cool so the hot chocolate works. Remember the Italian Cream and Carrot Cake cupcakes we made back around the first of November, will this is when I use them. I also made some pie crusts and cut them in little rounds to fit into the mini-muffin tins. Those will be the Key Lime and Lemon Pies. I know some folks think those are summer desserts, but believe me, our bunch loves them anytime. So just in case you might want to try these little jewels here goes the recipes.

Key Lime Mini-pies

Prepare 24 mini-pie crusts and press in the mini-cupcake pan. Bake at 350 degrees for about 8 minutes, until set but not brown. ( It may not fill all 24 crusts)

1 can sweetened condensed milk
½ cup sour cream
¾ cup lime juice
1 tbsp. grated lime zest

Preheat oven to 350 degrees. Combine condensed milk, sour cream, lime juice, and lime rind in a medium bowl. Mix well and pour into mini-crusts. Bake for about 5 minutes but do not brown. Chill pies and garnish with whipped cream.

Lemon Mini-pies

Prepare 24 mini-pie crusts and press in the mini-cupcake pan. Bake at 350 degrees for about 10 minutes until browned.

1 can sweetened condensed milk
8 oz. cream cheese, softened ¾ cup lemon juice
1 tbsp. lemon zest

Combine all ingredients until smooth. Spoon into mini-crusts. Refrigerate for about 4 hours and serve with whipped cream.


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