Friday, August 28, 2009

I like it hot, I like it spicy!

Just worked up a new salsa recipe, it's delicious!
My boyfriend and I have a garden at his house, overflowing with tomatoes, and my dad's garden has enough tomatoes to feed a whole country, sooooo, I've been working on different recipes. Hope you like tomatoes!!


1 large red onion
4 limes
1 lemon
4 jalapeno peppers
1 bunch of cilantro (2 c.)
5 large tomatoes
½ t. salt

Chop the red onion, preferably in small pieces, place into a large bowl. Add the juice of limes and lemon. Cut the jalapeno peppers in half and with a spoon scoop out the seeds and discard. Chop the peppers as fine as possible, and add them to the mix. The cilantro and tomatoes can then be chopped and added. Add salt and pepper to taste. Keep refrigerated until served.

This makes a pretty decent size bowl of salsa! If you're only making it for your family, cut it in half!

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Thursday, August 27, 2009

Pretty little wedding cake

I didn't actually get to make a cake for a wedding, but it was supposed to look like one, so it was just as fun.

White cake, vanilla buttercream frosting, and lemon filling; could anything be more delicious.

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Thursday, August 6, 2009

Cherry Pie

Cherry Pie

2 c. flour
1/2 t. salt
**1/4 c. sugar
2/3 c. shortening
8-9 T. cold water

For directions and step by step photos of my pie crust.

2 cans cherry pie filling

Once dough is made for the crust, split in half (top and bottom). Roll out the bottom crust and roll up and over the pie pan. Fill crust at an even level with pie filling, and set aside. Roll out the top crust the same size as the bottom crust, so about an inch wider than the pie pan. With a pizza cutter and a ruler, cut strips about an inch wide. Take four strips of crust, and align them evenly along the top of the pie crust, pressing the edge of the strip onto the edge of the bottom crust and fold back so that it does not touch the cherry filling. Alternating strips on the top and on the side you’re going to weave across the top, row by row. Once the top crust is laid out, trim the ends of the strips so they’re even with the bottom crust. Roll the crust up so that it lines the rim of the pie. Using your thumb and pointer finger shape the crust. Sprinkle the top crust with sugar. Bake at 350 for about 50 minutes. The cherries will start to bubble and the crust starts to darken. If the crust starts to darken too much, and the filling is not cooked yet, you can cover the crust rim with foil, or a tin pie crust saver. Pie should sit for a few hours before serving.

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Wednesday, August 5, 2009

Key Lime Pie

Key lime Pie
1 package graham crackers
1/3 c. sugar
5 T. butter

With a food processor, or if you put the crackers in a zip lock bag and use a rolling pin, get the graham crackers to a very fine consistency. Mix in sugar and melted butter until fully combined. Pour in 9 inch pie pan. Evenly distribute around edges and bottom, then press into pan. Bake at 350 for about 8 minutes, until edges start to darken.

3 egg yolks
1 ½ t. lime zest
1 can sweetened condensed milk (14 ounces)
2/3 c. key lime juice

In a mixing bowl, whip egg yolks and zest for about 5 minutes. Add the sweetened condensed milk and mix for another 5 minutes, should thicken up slightly. Slowly add in the key lime juice. Pour batter into crust, bake at 350 for 10 minutes. Refrigerate for a few hours or overnight, garnish with whip cream and lime zest.


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