Lemon Cloud Pie

• 1 can sweetened condensed milk
• 1/2 cup fresh lemon juice
• 1 teaspoon lemon zest
• 2 cups frozen whipped topping, thawed
• 1 prepared graham cracker pie crust
•  lemon zest or lemon slices for garnish

Mix milk, lemon juice and lemon zest together until well combined.
Fold in whipped topping.
Pour into pie crust.
Chill at least two hours.
Garnish with lemon zest or lemon slices.



Printable Recipe

Mississippi "ComeBack" Dipping Sauce

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This sauce is so good that it got its name because you have to come back for more.  It is believed that it originated in Jackson, Mississippi in the 1930's.  Greek immigrants opened restaurants in the area and began serving this spicy versatile sauce.  Comeback Sauce is made with common pantry items. It is a great sauce for fish, seafood, chicken fingers, French fries, onion rings, just about anything. 


Mississippi Comeback Sauce

• 1/2 cup of mayonnaise
• 1/4 cup of vegetable oil
• 3 tablespoons of chili sauce
• 2 tablespoons of ketchup
• 2 teaspoons Worcestershire sauce
• 2 teaspoons prepared mustard
• 1 teaspoon coarsely ground pepper
• dash of paprika powder
• dash of hot sauce
• 1 small onion, minced
• 1 clove of garlic, minced

Blend all ingredients together.
Chill several hours or overnight to let the flavors marry.

Printable Recipe

 

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Common pantry items makes a spicy versatile sauce.

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English Muffins

• 1 3/4 cups milk, scalded and cooled to lukewarm
• 4 1/2 cups unbleached bread flour
• 1 1/2 teaspoons salt
• 2 tablespoons sugar
• 1 large egg
• 2 teaspoons yeast
• 3 tablespoons butter, at room temperature
• semolina for sprinkling the griddle.

Combine first 7 ingredients in a mixing bowl.
In a stand mixer, beat the dough using the flat beater paddle about 5 minutes at medium-high speed or until it starts coming away from the sides of the bowl.
The dough will be very stretchy.

Scrape the dough into a ball, and cover the bowl.
Let the dough rise until double in size, 1 to 2 hours.

Punch down the dough, and divide into 16 pieces.
Shape each piece into a ball, then flatten the balls into 3 inch circles.
Sprinkle griddle heavily with semolina.

Place muffins onto the cold surface of griddle.
If you don't have enough space to do this, sprinkle a baking sheet heavily with semolina and place the muffins on the sheet.
Sprinkle the tops of the muffins with additional semolina flour.

Cover the muffins and let rise for 20 minutes.

Cook the muffins at 300 degrees for 8 to 12 minutes each side, or until their crust is golden brown.
Put them into a preheated 350-degree oven for about 10 minutes, or until they are thoroughly cooked.  

Remove the muffins from the oven and let them cool.
Use a fork to split.
Fork-split muffins will have nooks and crannies.

Tip:
Scalding milk kills enzymes that inhibits the growth of yeast.

 

Fresh Strawberry Sauce



Fresh berry sauce perfect for topping ice cream or a simply cake.

• 1 pint fresh strawberries
• 1/4 cup sugar
• 1/2 cup strawberry jam
• 1 tablespoon lemon juice

Hull and slice strawberries.
Sprinkle with sugar and toss to coat.
Set aside.
Melt jam in microwave.
Stir in lemon juice.
Mix jam with sliced berries.
Chill until ready to serve.

Printable Recipe

Strawberry Jam Recipe

Lemon Tassies

Elegant little bites.


1 1/4 cups all-purpose flour

1/3 cup sugar

2 teaspoons lemon zest

1/2 cup cold butter, diced into 1/2-inch cubes

1 egg yolk, beaten

2 tablespoons cold water

Lemon Curd

Stir together flour, sugar and zest in a mixing bowl.

Cut in cold butter until mixture is crumbly.

In a small bowl, combine 1 beaten egg yolk and the 2 tablespoons cold water.

Gradually stir yolk mixture into flour mixture.
Knead the dough just until a ball forms.

Shape into a ball and chill for 30 to 60 minutes.

Preheat oven to 375 degrees.
Divide dough into 36 pieces.
Press one piece onto bottom and up sides of a mini muffin tin.
Repeat with remaining pieces.
Bake in the preheated oven for 8 to 10 minutes.

Cool in tins on a wire rack for 10 minutes.
Remove tassies from pans.
One to two hours before serving, spoon a rounded teaspoon of lemon curd onto each tassie.

Makes 36 tassies.

Lemon Curd Recipe

Tip:
You can prepare the dough for the crusts ahead of time.
Wrap the dough in plastic wrap and freeze for up to 1 month.
Thaw the dough in the refrigerator overnight.

Printable Recipe

Pineapple Casserole

• 1 20-ounce can pineapple chunks, in its own juice
• 1/2 cup sugar
• 3 tablespoons all-purpose flour
• 1 cup shredded cheddar cheese
• 1/2 cup crushed buttery round crackers
• 3 tablespoons butter, melted

Drain pineapple, reserving juice.
In medium bowl mix sugar and flour.
Add water to reserved juice to make 2/3 cup.
Stir juice into sugar mixture until smooth.
Add pineapple and cheese.
Pour into a greased 1 quart casserole dish.
Mix crushed crackers and butter.
Sprinkle on top of casserole.
Bake in pre-heated 350-degree oven for 20 to 25 minutes until top is golden brown.

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