Lemon Meringue Pie

Spring is here!  This is the time when color comes back into the world and back on our plates; when the days get longer, and the food gets lighter! I love the use of yummy ripe fruits in some of our favorite salads, and especially desserts.  I don't think there's a dessert that says "springtime" any better than a fresh Lemon Meringue Pie!  Every year around Easter I will make one (or two!) of these and share with family and friends.  It's always a hit!  This recipe is one of my husband's very favorites along with Nana's Apple Pie.  This is actually another one of Nana's wonderful recipes, and one that Heath was delighted when I began to make for him after we married.  My mom also grew up loving lemon meringue pie that her mom (my Granny) made her.  In fact, it was her very favorite dessert; so of course I love it, too!

Nana calls this recipe Lemon Ice Box Pie, but I've always called it Lemon Meringue.  Honestly it doesn't really matter when it tastes as good as it this recipe does!  This time I made it in a new tart pan that I just bought.  I couldn't wait to use my new pan, so I thought this would be the first recipe I would make!  I wasn't sure if the crust and filling would hold and stand up after taking it out of the tart pan, but it did and it's so pretty!  It looks more elegant and pretty to see all the layers of the pie (when you make it in a tart pan), like the buttery graham cracker crust, the tart yet sweet lemony filling, and the light and airy meringue.  Beautiful and delicious, this would be so pretty for a bridal shower!  Otherwise, using a traditional pie pan is just as great and would be better for a tall meringue.  There's nothing more Southern that seeing a perfect, tall meringue on a pie!

This recipe is a pretty simple one.  It consists of three things: the crust, filling, and meringue.  The crust is a graham cracker crust that really complements the lemon, I think.  The filling is the best one I've ever had.  I always use some of the zest of the lemon along with the juice to give it even more lemon taste, and that from-scratch look that makes the filling even more appealing.  While we're talking about the filling, I will tell you that this time I used a special kind of lemon.  I'm excited about this, because neat food just makes me happy!  In my Easter basket this year, my husband also gave me some Meyer lemons to make this pie.  I've always heard of Meyer lemons and how good they are, so I was surprised and excited to use these for this recipe!  They have more of a orange-yellow color that made the filling beautiful, and they were so juicy and a little bit sweeter than a regular lemon.  (Thanks, Honey, for my lemons!) This brings me to the point: while you can use any type of lemon, always use fresh squeezed lemon juice.  The kind in the bottle or fake little lemon is just not good in this recipe. Sorry, but it's worth the extra minute to squeeze them!  I think it's kind of fun too, just remember to squeeze them over a small sieve or pick out the seeds.

So, the meringue is a tricky thing that I'm slowly but surely mastering.  Forgive the meringue in the picture, because when I made it this time I used out-of-date cream of tartar, so it didn't fluff properly -- although it still tasted good!  I won't lecture on this, because you just have to practice and have patience for a good meringue.  But I will say that letting the egg whites sit at room temperature (after separating) for 30 minutes with make it fluffier, and always use a very clean bowl and beaters.  If you use a hand mixer then get ready for some arm exercise!  Meringue is a bit of work, but I think the results make the pie extra special.

I really hope this will inspire you to try this perfectly spring recipe of Lemon Meringue Pie (or tart), and share with your family and friends on a warm spring day!

Crust:
1 1/4 graham cracker crumbs  
1/3 c. butter
2 Tbsp. sugar
Melt butter with sugar and add the graham cracker crumbs.  Stir together well, and press in the pie or tart pan. Bake at 375˚ for 10 minutes

Filling:
2 large egg yolks
1 can sweetened condensed milk
1/2 c. freshly squeezed lemon juice
Stir together the ingredients well.  Let the crust cool first, and then add the filling. (Add the zest here too if you use some.)

Meringue:
3 egg whites
1/2 tsp. vanilla
1/4 tsp. cream of tartar
6 Tbsp. sugar
Let the egg whites rest for 30 minutes.  Put in a clean glass mixing bowl with vanilla and cream of tartar. Beat on medium speed until soft peaks form and start adding sugar on tablespoon at a time.  Once the sugar is in, beat on high for 4 minutes until stiff peaks and the meringue is glossy.  Spread over the filling on the pie and push to the edges.  Bake at 350˚ for about 10-12 minutes or until light brown.
Let it cool and serve!

Leslie's Ultimate Chewy Chocolate Chip Cookies

Chocolate. Chip. Cookies.

   Have I got your attention now?  Everyone's favorite cookies are the ones filled with morsels of rich chocolate chip heaven.  Warm and fresh from the oven, a very buttery and sweet brown sugary taste with the warm vanilla undertones and the soft, chewy center......wow!!!  I must warn you though, this batter is just as good as the cookie.  So for all you naughty batter eaters, you will not make it to the oven at all!
I have tried many chocolate chip cookie recipes, for these are my ultimate favorite cookie, and this recipe is the best!  I love, love, love all of the brown sugar that makes these cookies so sweet and chewy.  It also gives them the perfect golden brown color when baked.  I love to use Ghirardelli milk chocolate chips in mine.  They are larger and the milk chocolate melts beautifully!  Sometimes I will combine milk and semi-sweet chocolate chip, too. You may want to try spooning these out in a couple of different sizes, although usually I make them about 1 1/2 Tbsp.
  I am so excited to share this treasured recipe with you all. -- my mouth is watering as I type. I hope they turn out as absolutely delicious for you and your family!  Just remember to not ever get discouraged if a batch isn't as perfect as you'd like, because that's just a wonderful excuse to try again later.  I mess up on things all the time, but always take it as a challenge to come back to the recipe.  After all, the look of food isn't the most important thing, as long as it tastes good -- that's really all that matters!
Enjoy this heartwarming recipe with your loved ones and they will be sure to come back for more visits and cookies!

1c. butter (2sticks)
2 eggs
1 1/2 c. brown sugar
1 tsp. vanilla
2 1/2 c. all purpose flour
1 tsp. salt
1 tsp. baking soda
1 bag of chocolate chips, or chunks (or both!)

Mix (on medium speed) butter and brown sugar, well. Beat in eggs and vanilla until smooth.

Mix flour, baking soda, and salt together.  Carefully mix in  flour mixture in the butter mixture until well incorporated.  Stir in chocolate chips and nuts, if desired.

Drop dough in about 1 1/2 Tbsp. (or your preference of cookie size) on sheet pan 2 inches apart.
400 degrees for about 6-8 minutes, or until golden.

Good Morning Blueberry Muffins

 

Breakfast might just be my favorite meal of the day.  I think it brings good memories of me waking up as a child to the smell of bacon frying, biscuits and gravy or our Sunday morning treat--cinnamon rolls!  I am a coffee lover, and I so enjoy the smell of the freshly brewed coffee and taste of the first sip to get you going.  Eating breakfast out is nice, but eating a hot breakfast at home is great on a lazy morning. 

  
These blueberry muffins are a recipe my husband grew up eating as a child.  They are filled with plump, juicy blueberries in a batter that's rich with whole grains and warm spices! Perfect to start off the morning with a steaming cup of your favorite coffee.  

  
Here are a few tips that I have found to help me make this recipe the very best: Before you cream the sugar and butter together, let the butter stand to soften for about an hour or so.  Once you add the wet ingredients, the batter will look a little clumpy (which I kind of flipped out about at first) but precede with adding the dry ingredients and it will turn out perfectly.  I don't like to stir the batter too much. I just stir to combine so that the muffins are left very tender and fluffy.  I have used fresh and frozen blueberries, and they are both delicious.  I always add a couple more berries to the top of the batter, after I fill the muffin cups, to give the muffins the look that they are truly bursting with blueberries!

  
There are actually some healthy benefits to these muffins: like the whole wheat flour, wheat germ and all the anti-oxidants in the blueberries.  I have heard that you could probably substitute about half of the butter for applesauce and still have the right consistency while reducing the fat.  I am always on the lookout for a tasty and healthful recipe to make!

  
These are truly some of the best homemade muffins I have had.  When you wake up to the anticipation of these yummy blueberry muffins, you will start your day with a very good morning!

Good Morning Blueberry Muffins

1c. sugar

1/2c. butter or margarine

1c. milk

1 egg

1c. all-purpose flour

1c. whole wheat flour

1/8 tsp. salt

1/2 tsp. cinnamon

1/4 tsp. nutmeg

2 tsp. baking powder

1/4c. wheat germ (I used honey wheat germ)

1c. fresh or frozen blueberries (I usually add a few more!)

Mix in the order given.  I creamed the sugar and butter with a mixer first, added the milk and egg and mixed well.  Then I combined all the dry ingredients in a separate bowl and mix them in just until combined. Carefully stir in the blueberries.  Evenly divide the batter among the muffin cups.

Bake in well greased muffin pans in a 400 degree F. oven for 22-25 minutes.

Serves about a bakers dozen. (12-13)

Vegetable-Beef Soup

    I make soup at least once a week in the cold months.  It's just nice to come home to the yummy scent of a prepared meal in the crock pot all ready and waiting for you to eat!  This one does just that.  In fact, it's one of those that the longer you let it cook the better!  This is a recipe that came from Mom's kitchen, I just added a few things to make it my own.
    This is a hearty soup that is so tasty, and simple to make. The base of it is lean stew meat and a bag of frozen vegetables (peas, corn, carrots, green beans, etc) and you can add whatever you like.  I always add lots of diced potato to mine (steak and potatoes are a winning combo!) and a diced up tomato for freshness. I have never tried it, but it could also be good with shredded chicken instead of the stew meat if you don't eat red meat.  Just substitute the beef boullion cube for a chicken one.
   I like to serve this with a side of corn bread or a roll.  This could also be good with a crusty bread to dip with.  It doesn't need a garnish in my opinion, but you can really do whatever you want with it!  So here it is, my Winter Vegetable-Beef Soup!


Cut your stew meat in half for smaller chunks. Pat off the meat to dry it with a paper towel.  This will allow the meat to brown more evenly.   Heat olive oil in a pan on a medium-high heat (I use my cast iron skillet) and brown the stew meat on all sides. I like to salt and pepper it while it's browning. Remove the meat and put in the crock pot.  Discard some of the grease in the pan.  With the grease that is left in your pan, put in the finely diced onion and let it soften for about 5 minutes, then add the garlic for another 2 minutes.  Once those are finished in the skillet, put them in the crock pot with the meat.  Add the frozen vegetables, potatoes, tomatoes, and then add the tomato juice, beef boullion cube, a few dashes of worcester sauce, and some enough water to thin the soup out.  Add lots of salt and pepper, 3 bay leaves, and dried basil.  Cook on low for 6-8 hours. I like my potatoes very tender and meat almost falling apart, so I cook mine for 8.  Serve and enjoy!

The Best Banana-Nut Bread Pancakes

I am so excited about these pancakes we just now had for dinner--yes dinner!--that I just have to share them with you! I got home late from work tonight and what better for a quick late night dinner than pancakes?!? I must preface that Heath and I love pancakes.  He is really the pancake maker between the two of us, but I am improving! We make everything from chocolate chip pancakes to blueberry or just cinnamon and sugar pancakes.  They're all so yummy and special for a celebration breakfast or just a lazy morning with the family.  So, tonight Heath noticed there were a couple of ripe bananas that were too spotty to eat, and just suggested I add them to the pancake mix.  So that's where the goodness begins!

This recipe is not from scratch, but I used this yummy Meijer Natural Pancake mix that is already so good and fluffy. That is the base (you just need milk and canola oil for the mix) and I always add a little sugar.  So, for these unbelievably delicious banana nut bread pancakes I also added cinnamon, one whole very ripe banana, and chopped pecans.  I mashed the banana very well and stir it gently into the batter. The batter is a little thicker than normal because of the banana so i added just about 1 Tbsp. more of milk. I use a little bit of butter one very hot large skillet or griddle and cook these baby's up!  I ladled about 1/3 cup batter in the skillet for each pancake and then sprinkle the chopped pecans.  They browned up beautifully. Serve while hot with warm real maple syrup and sliced bananas and you think that you've died and gone to Heaven!

No kidding, these are quite possibly the best pancakes I have ever eaten, and I can't believe we have just now thought to make them.  So take it from us, after a long day you should make yourself a short (or tall) stack of the best banana nut bread pancakes with warm maple syrup and you will end the evening with sweet satisfaction and a good night's sleep!

Delicious Derby Pie

God has blessed me with a not only the best husband but his wonderful family, as well!  This delicious Derby Pie recipe is one from my mother-in-love.  It is usually made and brought to just about every Thanksgiving and some Christmas meals, but I love it year round! I have made this pie for a Derby party, dinner party's, family gatherings, church groups, and just for my husband--since it is one of his favorites.

 

This is a classic Kentucky showcase dessert.  Chocolate chips melted and gooey, crunchy Southern pecans (already a match made in Heaven!), with butter, vanilla (plus a couple more things) and you have a batter that is almost like every one's favorite chocolate chip cookie.  This is definitely one to save the wooden spoon for licking!  It is incredibly easy to make: all you do is mix the ingredients together and pour in a pie crust.  You can choose to make a scratch crust, or use a roll-out one like I do. I like to bring my baking ingredients to room temperature, if I can remember.  So I will sit out my butter a couple hours before,and my eggs about half an hour before so that they will cream together with ease.  Some other recipes that I have seen for derby pie calls for a little bit of bourbon, but I don't like the alcohol taste of those so this is just a perfect pie for adults and kid's tastes alike!

I can't go on enough of how incredibly delicious this pie is!  Be  prepared to make two of these pies for a large gathering, because everyone will want a piece.  I like to enjoy Derby Pie warm with homemade whipped cream for a completely over-the-top indulgence.  I really hope you will make this and enjoy it as much as our family does.  It's a little bit of Kentucky, and a lot to be proud of!

Derby Pie

1 c. sugar

1 stick butter (8Tbsp.)

1 egg

1/2 c. flour

1c. pecans, chopped

1c. semi-sweet chocolate chips

1 tsp. vanilla

1 Roll out pie crust

Take the pie crust out of the fridge and let thaw about 20 minutes before unrolling.  Unroll and put in a pie pan  that is not deep dish.  Use an egg wash, to make the crust golden and shiny--like the one I did in Nana's loved Apple Pie recipe.

Cream the butter and sugar together well with a mixer.  Add the egg and vanilla and beat until well combined. Add the flour to the mixture in batches. (I have done this by hand, or with the mixer and both work.) After well incorporated, stir in the pecans and chocolate chips.

Pour and spread evenly in pie crust and bake at 350 degrees for 37-40 minutes or until the top is a golden brown.  The center will be soft and a little gooey!  Let cool at least 30 minutes before eating.

Savory Tomato Basil Soup

At restaurants I am always attracted to the homemade tomato soups that are rich and thick, perfectly seasoned and just so much better than the canned stuff.  So being that it's winter, and I love to make very season-appropriate meals and all, I thought this would be a perfect time to try my hand at homemade tomato soup with my (from scratch) italian croutons.  I have read enough recipes that I just decided to "wing" it and do it my way.  It actually turned out scrumptious!

I decided I wanted to make a tomato and basil soup that is just a bit creamy but very flavorful.  I let my soup slow cook all day in the crock pot, but you can just let it simmer over the stove top if you like -- it would be good either way.  It did reduce down quite a bit in the crock pot, since it cooked for about 8 hours, but it doesn't have to stay in there that long (I ended up having an unexpectedly lengthy evening at work that day). Now looking back I would have probably roasted my tomatoes in the oven over high heat to allow them to caramelize and bring out the flavors even more -- I will next time. I think that treating each component of a recipe with thoughtfulness and asking how you can improve an ingredient like that, makes for a much better meal!  This recipe is so heart warming and good.  The crunchy Italian croutons are a perfect addition to absorb some of the savory soup.  I enjoyed this Tomato Basil soup as much as I would from any restaurant!

Grocery List:

Olive Oil

3-4 Roma tomatoes

1 small carrot

1 shallot

Garlic

Can crushed tomatoes

Tomato paste

Chicken Broth

Fresh Basil

Crushed Red Pepper

Italian seasoning

Ground black pepper

Salt

Half & Half

Dice the carrots and shallots finely, and chop the Roma tomatoes into small pieces.  I didn't seed the tomatoes.  Heat olive oil over medium heat and add the carrots to soften.  Once softened a bit, add the shallots and tomatoes allow to become tender.  Add about 1 tsp of minced garlic & red pepper flakes to taste (about 1/2 tsp for me). Saute a couple of minutes, or until flavors are infused and the garlic starts to melt.  Salt & pepper a bit.

Pour in the crushed tomatoes and about a Tbsp. of tomato paste.  Stir all together and add chicken broth until the desired consistency. Julienne the basil (about 10 leaves) thinly and add to the soup.  Then season well with Italian seasoning and salt & pepper (and I usually add a dash of sugar to balance out the acidic tomatoes).

Bring to a boil, and then turn the heat down and simmer for at least 30-45 minutes or until you taste and all of the flavors are blended nicely and is cooked down just a bit.  (After adding the last ingredients is when you would add this mixture to the crock pot on low heat.) The longer you cook the soup (especially over the stove), the better it is.  Once it it about ready to serve, ladle about 1 1/2 cups out into a blender and puree.  Pour this mixture back in the pot and stir all together.  This will thicken the soup and give it a smooth texture.  If you don't want any chunky tomatoes in your soup you can blend all the soup and put it back in the pot.

Add a little bit of half and half to make a creamy tomato soup.  You can add as much as you like, but I just poured in not quite 1/4 cup.  You don't have to add any for a fresher and even healthier soup.  Ladle into bowls and add hot croutons on the top.  Garnish with more basil or cheese.  Yum!

Italian Croutons

Dice day old bread or whatever sandwich bread you have on hand.  (I have used anything from whole wheat bread to italian bread to plain white.)  Put in a bowl and add enough olive oil so that all the bread is coated well. Add Italian seaoning, garlic salt, finely grated parmesan cheese (optional) and a little pepper.  Stir together well and pour out in a single layer onto a greased , shallow pan.  Put in the oven on 400-425 degrees for 12-15 minutes or until deep golden brown and crunchy.  These are delicious, and I make this all the time for my salads!