Key Lime Pie

submitted by Heather Gunnell

I made mine in an 11-inch tart pan, if I could do it again I would double the filling. It was a bit thin but sooo rich and tart. If you choose to double then bake a few minutes longer until the middle is just set.

Serves 8

Lime Filling:

4 teaspoons grated lime zest
1/2 cup lime juice from 3 to 4 limes

4 large egg yolks

1 (14-ounce) can sweetened condensed milk

Graham Cracker Crust:

11 graham crackers , processed to fine crumbs (1 1/4 cups)

3 tablespoons granulated sugar

5 tablespoons unsalted butter , melted

Whipped Cream Topping:

3/4 cup heavy cream

1/4 cup confectioners' sugar

1/2 lime , sliced paper thin and dipped in sugar (optional)

1. For the Filling: Whisk zest and yolks in medium bowl until tinted light green, about 2 minutes. Beat in milk, then juice; set aside at room temperature to thicken.

2. For the Crust: Adjust oven rack to center position and heat oven to 325 degrees. Mix crumbs and sugar in medium bowl. Add butter; stir with fork until well blended. Pour mixture into 9-inch pie pan; press crumbs over bottom and up sides of pan to form even crust. Bake until lightly browned and fragrant, about 15 minutes. Transfer pan to wire rack; cool to room temperature, about 20 minutes.

3. Pour lime filling into crust; bake until center is set, yet wiggly when jiggled, 15 to 17 minutes. Return pie to wire rack; cool to room temperature. Refrigerate until well chilled, at least 3 hours. (Can be covered with lightly oiled or oil-sprayed plastic wrap laid directly on filling and refrigerated up to 1 day.)

4. For the Whipped Cream: Up to 2 hours before serving, whip cream in medium bowl to very soft peaks. Adding confectioners’ sugar 1 tablespoon at a time, continue whipping to just-stiff peaks. Decoratively pipe whipped cream over filling or spread evenly with rubber spatula. Garnish with optional sugared lime slices and serve.

German Pancakes

submitted by Hollie Kuehne

Ingredients:
6 eggs
1 cup milk
1 cup flour
1/2 teaspoon salt
2 tablespoons butter

Directions:
1. Preheat oven to 400 degrees.
2. Place butter in a cake pan and place in oven to melt butter, tilt to coat bottom of pan.
3. Place remaining ingredients in blender jar, blend until smooth.
4. Pour into buttered baking dish.
5. Bake for 20 minutes or until golden.
6. Sprinkle with powdered sugar, cut into squared, serve warm.7. Serve with favorite syrup.

Sensational Smoothies

submitted by Heather Gunnell



1/2 cup nonfat vanilla yogurt
1/2 cup frozen mango
1/2 cup frozen pineapple
1/2 cup milk or 1 cup frozen strawberries in place of pineapple/mango

Blend all ingredients until thick and smooth, adding more milk if necessary. You can mix the variety of fruit however you like. Strawberries are wonderful though my favorite is this pineapple-mango. Makes 2 12-ounce servings.

Spiced Pumpkin Bread

submitted by Emily Andersen




INGREDIENTS

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).

Grease and flour three 7x3 inch loaf pans.In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

** If you want to make this a bit healthier you could use some brown sugar instead of the white, and use 1/2 c. oil and 1/2 c. applesauce. Add nuts, raisins or chocolate chips if you'd like.
I found this recipe on allrecipes.com this week and we really liked it. Enjoy!

Honey-Wheat Bread

submitted by Heather Gunnell

This is my new favorite bread recipe. It is so moist and has amazing flavor! The dough was pretty sticky but don't add more than the recipe calls for. It will still be moist but should not stick to your hands. Just trust it! You will be rewarded! When grinding your wheat make it a medium grade, not too fine so the bread has a nice texture.

1 3/4 cups milk

4 teaspoons salt

1 cup honey

14 Tablespoons unsalted butter, at room temperature

2 Tablespoons yeast

1 cup warm water (105-115 degrees)

4 1/2 cups whole wheat flour

4 1/2 cups bread flour, extra 1/2 cup or so at the end

Egg wash

Wheat bran or ground flax seed

1. In a small saucepan, combine milk, salt, honey and butter. Heat to 115 degrees, then set aside.

2. In a mixer bowl ( I used my Kitchen Aid) dissolve the yeast in the warm water. Add the milk mixture, the whole wheat flour and 4 1/2 cups of bread flour. Knead, using the dough hook at low speed until the dough comes together. (At this point my dough was still sticky and not a cohesive ball, it is okay, don't add more flour until you put it on the counter.)

3. Sprinkle 1/2 cup bread flour onto counter and turn dough out. Knead into flour until dough is smoother and not as sticky. Place in a large greased bowl and let rise until double in volume.

4. Punch the dough down, cover with plastic wrap and proof a second time until doubled in volume.

5. Punch the dough down and scale into 3 equal pieces. Form each piece into an oval loaf and place in greased bread pan. Brush egg wash on top and sprinkle with wheat bran or flax seed.

6. let the loaves rise until they have doubled in volume. Bake at 400 degrees for 20-30 minutes. Keep a close eye on them, mine got a bit too dark and spent 23 minutes in the oven. Still tasty!

Lion House Buttermilk Rolls

1/2 cup (1 stick) margarine or butter
2 cups buttermilk
3/4 cup sugar

Heat in sauce pan (heat until butter is just melted)
Then add 1/2 cup ice cold water

Transfer all above ing. to a stand mixer.

Add 2 eggs (make sure liquid is not too hot or it will cook the eggs when you add those)

7cups flour

2 T. yeast

1 T. baking powder

1 t. salt

1 t. baking soda

Add the first 3 cups of flour to the mixer (make sure mixer is off). Make a well and add yeast. Turn mixer on and gradually add the rest of the flour, baking powder, salt, and baking soda.

Let rise in mixer until double (approx. 45min - 1 hr.)

Grease baking sheet, form rolls. Let rise on pan until double in size. (I cover with a towel and put them in the oven so that air can't get to them)
Bake at 375° for 12-15 minutes or until golden on top.
Grease tops of rolls.

Cream Biscuits

submitted by Heather Gunnell





2 cups flour
2 tsp sugar
2 tsp baking powder
1/2 tsp salt
1 1/2 cups heavy cream

1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line baking sheet with parchment paper.

2. Whisk together flour, sugar, baking powder, and salt in medium bowl. Stir in the cream with a wooden spoon until dough forms, about 30 seconds. Turn the dough out onto a lightly floured counter and gather into a ball. Knead the dough briefly until smooth, about 30 seconds.

3. Shape the dough into a 3/4-inch-thick circle. Cut biscuits into rounds or wedges. Place rounds or wedges on parchment-lined baking sheet. (The baking sheet can be wrapped in plastic wrap and refrigerated for up to 2 hours.) Bake until golden brown, about 15 minutes, rotating baking sheet halfway through baking.