Saturday, June 28, 2008

Thursday, June 19, 2008

Lime Squares with Graham Cracker Crust

Ohhh, ohhh, ohhh this recipe is so good! As you may or may not know the winning recipe for the latest recipe poll was for Martha Stewart's Lime Squares with Graham Cracker Crust. I am so glad that this recipe won. Since I have an allergy to certain nuts I replaced the pistachios with oats since that is what I had on hand. I wasn't sure at first how the crust would taste with the oats but honestly you couldn't even taste them. It did however give it a really good texture. I also would like to add that this would make a perfect tart recipe. So when I make it next (and that will be soon) I will make them as tarts!

Printable Recipe


1 cup graham cracker crumbs
2/3 cup oats
1/4 cup light brown sugar
1 tablespoon grated lime zest
4 tablespoons unsalted butter melted and cooled
1 teaspoon vanilla

2 large egg yolks
14 ounces sweetened condensed non-fat milk
1/2 cup fresh lime juice


Preheat oven to 350 degrees F. Coat the bottom of an 8 x 8 baking pan with butter like so:

Just like with the Banana Bread and the Raspberry Loaf, line the bottom of the baking pan with parchment paper so that the paper hangs over the sides.

In a food processor, finely grind the graham crackers until you have one cup worth.

Then in a large bowl combine graham cracker crumbs, oats, sugar and lime zest.

Melt the butter and cool for about 15 minutes. Add the vanilla to the butter and blend into graham cracker mixture. Vanilla is not called for in the original recipe but since I love it so much I couldn't control myself-I had to add some.

Press mixture into the bottom of the pan and about 1/2 inch up the sides of the pan. Bake for about 8 minutes then set it aside to cool completely-about 30 minutes.

To make the filling mix together the egg yolks, condensed milk and the lime juice. Mix well then pour onto cooled crust.

Bake at 350 degrees F for 15 minutes. Set aside and cool on a wire rack. Once cooled, refrigerate for one hour before serving. The parchment paper makes it so easy to lift out of the pan. You can set it on a serving tray and slice it as needed. I swear, parchment paper is my new best friend. For recipes like this it's wonderful!

Now if you want to make the recipe with pistachios measure 2/3 cup and grind them in the food processor along with the graham crackers. It's that easy!

Also, don't forget to vote in the new poll!

Wednesday, June 18, 2008

I 'Heart' Tarts

It is time once again for another recipe poll. This time it's all about tarts! So Pleeease....

Also, the winning recipe for the last poll will be featured tomorrow!

Tuesday, June 17, 2008

Raspberry Swirl

So the BF needs credit for this one-well at least partial credit! After I made the banana bread he had the idea of making a loaf similar to the banana bread but with raspberries somehow incorporated. So I put my handy-dandy thinking cap on and this is what I came up with:

Raspberry-Lemon Loaf

1 1/2 cup all purpose flour
1/2 cup white sugar
1/4 cup packed brown sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
1/3 cup milk
1 tablespoon of lemon zest
1 cup raspberries


Preheat oven to 350 degrees F.

Mix flour, sugar, salt and baking powder in a big mixing bowl. Mix vegetable oil, eggs, vanilla, milk and lemon zest in a separate bowl. Add to dry ingredients and mix well.

Fold in the luscious raspberries. They're not looking so luscious though in this picture...

Line a 9 x 5 non-stick bread pan with parchment paper, just like this. Use enough parchment paper so that it hangs over the outside of the bread pan-just like we did with the banana bread. See photo here. This makes it really easy to remove the loaf and saves you from having to grease the pan. Bake for 50-55 minutes. At least I think. I was drinking amish wine OK! So...I think that's pretty close...

Let cool on wire rack. Now let's make some yummy icing!! It's so easy I can't even stand it!

1 teaspoon butter
1 1/2 cups confectioners' sugar
2 1/2 teaspoons milk
1/8 teaspoon salt
1/4 teaspoon vanilla extract
1/2 teaspoon lemon zest
1 teaspoon lemon juice

Melt the butter and add to rest of ingredients. Mix until creamy. That's it! Now spread it on top of that yummy loaf. If you want it to be thinner-more like a glaze-just keep adding milk until you reach the desired consistency.

The only problem that I had with this recipe is that the raspberries sank to the bottom. I'll need to do a bit more experimenting with this recipe to get it just right.

Also, the winning recipe in the Martha Stewart poll were the lime squares. They will be featured soon. Thank you to all who voted!

Monday, June 9, 2008

Not Food Related

I really like these pictures and I wanted to share them even though they are not food related. The BF and I planted some flowers on our back porch and I just love them. Aaahhh.....I love summer.

Also, Raspberry-Lemon Loaf coming soon...

Tuesday, June 3, 2008