Lemon Ice Box Pie

  

Crust

• 1 1/2 cups (201g) graham cracker crumbs (about 11 full sheet graham crackers)
• 3 tbsp (39g) sugar
• 1/8 tsp salt
• 1/2 cup (112g) unsalted butter, melted

Filling

• 1 cup (240ml) fresh lemon juice (6–8 lemons)
• two 14 oz cans sweetened condensed milk
• 8 large egg yolks
• 2 1/2 tbsp finely grated lemon zest

Whipped Cream

• 1 cup (240ml) heavy whipping cream, cold
• 1/2 cup (58g) powdered sugar
• 1 tsp vanilla extract

1. Preheat oven to 325 degrees F.
2. To make the crust, add the graham cracker crumbs, sugar, and salt to a large bowl and stir to combine.
   Add the melted butter and stir until well combined and crumbly.
   Pour the mixture into a deep dish 9-inch pie pan and spread the crumbs around so that they are evenly dispersed.
   Press the crumbs into the bottom and up the sides of the pan. Set aside.
3. To make the filling, whisk the lemon juice and sweetened condensed milk together in a medium sized bowl. Set aside.
4. In a large mixing bowl, beat the lemon zest and egg yolks on high until pale and fluffy, about 5-7 minutes.
5. Add sweetened condensed milk mixture to egg mixture and stir to combine.
6. Pour the filling into the pie crust and bake for about 25-30 minutes, or until the edges are set and the center jiggles slightly.
7. Cool on cooling rack for an hour, then refrigerate until firm, 5-6 hours.
8. To make the whipped cream, add the cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
9. Pipe whipped cream around the edges of the pie, adding half a lemon slice between each swirl, if desired.
10. Store pie in the fridge. Pie is best if eaten within 4-5 days.

Zucchini Muffins with Chocolate chips

 

• 2 large eggs

• 1 1/3 cup (270g) sugar

• 2 teaspoons vanilla extract

• 3 cups (360g) packed grated zucchini

• 3/4 cup unsalted butter, melted

• 2 3/4 cups (400g) all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 2 teaspoons cinnamon

• 1 teaspoon ground ginger

• 1/2 teaspoon nutmeg

• 1/4 teaspoon kosher salt

• 1 cup chocholate chips ,optional 

• 1 cup raisins or dried cranberries, optional

1. Preheat the oven to 350°F (175°C).

   Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray.

2. In a large bowl, beat the eggs. Mix in the sugar and vanilla extract. Stir in the grated zucchini and the melted butter.

   In a separate bowl, mix together the flour, baking soda, baking powder, cinnamon, ground ginger, nutmeg, and salt.Stir these dry ingredients into the zucchini mixture. (Do not over-mix!) Stir in chips, raisins or cranberries if using. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely, above the surface of the muffin tin.

3. Bake at 350°F on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, 22 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. .Cool on a rack. 

Mom Grilled Cheese

 

• 4 slices white bread or sour dough
• ▢2 tablespoons mayonnaise
• ▢4 ounces cheddar cheese or American cheese 

PreHeat the skillet. Spread mayonnaise over one side of each piece of bread and place mayonnaise side down in the skillet. 

• Then top with cheddar cheese slices, black pepper to taste and remaining slice of bread, mayonnaise side out.
• Grill until golden, about 4-5 minutes. Flip and grill the other side until golden

Instead of Cheese substitute Pimento and Cheese ,,, for a fun spin 

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