Recipes
Nectarine Sunshine Cake
1 cup all-purpose flour 2 tsp baking powder ¼ tsp salt 1 stick unsalted butter ¾ cup of sugar, plus ½ Tbsp for top 2 large eggs 1 tsp vanilla extract 1/8 tsp almond extract 2 nectarines, pitted and cut into ½ in. wedges ½ tsp nutmeg 9 in. springform pan * Preheat oven to 350 degrees with rack in middle. Lightly butter pan. I put parchment in the bottom. * Whisk together flour, baking powder, and salt * Beat butter and ¾ cup sugar until pale and fluffy. Add eggs 1 at a time, beating well after each addition. Then beat in extracts at low speed. Mix in flour mixture until just combined. The mixture will be thick. * Spread batter evenly in pan. Scatter nectarines on top. Stir together nutmeg and remaining sugar and sprinkle over the top. * Bake until cake is golden and springs bake when lightly touched. Cake will rise over most of the fruit. 45-50 minutes. Cool in pan 10 minutes. Remove side of pan. Cool. Serve with vanilla ice cream of course. Enjoy! This simple cake is a fave with family and friends. I also make it with peaches sometimes. |
Summertime Playlist!!
My readers responded and contributed to this great summer playlist! All of our favorites are here . 👍
California Girls All Summer Long (Beach Boys) All Summer Long (Kid Rock) Brighter than the Sun Dock of the Bay Good Vibrations Soak Up the Sun Summertime (Kenny Chesney) Summertime Blues Walking on Sunshine Up on the Roof Under the Boardwalk Those Lazy, Hazy Crazy Days of Summer See you in September Summer Breeze Life is a Highway We’ll Sing in the Sunshine Girls in Their Summer Dresses Saturday in the Park Hot Fun in the Summertime Dancing in the Street Red Rubber Ball Summer Wind Summer of 69 A Summer Place Saturday in the Park Dancing Queen Margaritaville Summer (War) Pontoon Send Me an Angel Hotel California Cruel Summer |
Aunt Sally's Key Lime Pie
My family went crazy for this recipe from the Curry Mansion Inn in Key West. One of my daughters brought it back and this pie brought rave reviews. Folks especially liked the meringue topping! Called Aunt Sally’s Key Lime pie, the recipe hearkens back to Sarah Jane Lowe who married Charles Curry in 1873.
Ingredients: 4 eggs separated ½ cup key lime juice 14 oz. sweetened condensed milk 1/3 cup sugar ¼ tsp. cream of tartar 1 8” graham cracker crust Directions: Because I love a good graham cracker crust, I make my own. (But you can use ready made.) Melt a stick of butter and crunch up almost two packs of graham crackers. Add 1/3 cup of sugar to the crumbs in a bowl, pour the butter over and mix with a fork. Then mold the mixture into your pie plate. I use my fingers. Some use the bottom of a glass. Then I put shell into the oven for about 10 minutes at 350 just to set it. Cool it. (Stick it in freezer for a quick cool.) Zest your key limes and then juice them. (Put the zest aside on a sheet of wax paper.) An entire bag of key limes yields the ½ cup. (Some bakers use the ready made juice. I haven't tried that yet.) Beat the yolks until pale yellow with thick consistency. Blend in lime juice, then milk. Beat until mixture thickens. Pour mixture into pie shell. Beat egg whites with cream of tartar until thick. (Okay, I separate one extra egg to have 5 egg whites because I love a puffy meringue. Throw the extra yolk away.) Gradually beat in the sugar; whip until glossy peaks form. Spread mixture over pie to edge of crust. You can use your spatula to make some pretty mounds. Bake at 350 until your meringue has these lovely golden peaks. (15-20 minutes). Chill before serving. Your family will rave about this pie! Some tips: make your own crust. Beat the base at high speed. You’ll end up with a pie that is lighter than the usual restaurant key lime pie. Add that extra egg white. After you take the pie from the oven, sprinkle the surface with your zest. Many of these things are optional but I eat with my eyes! I want my pie to look good…and so did Aunt Sally. Display it on the counter while your family’s getting ready for dinner so they can drool! ❤️ |