Pie Number 19 - Lemon Icebox Pie

 The Year of Pie

Pie Number 19 - Lemon Icebox Pie

    This recipe is based off "Icebox Pie" in Favorite Recipes of the Deep South: Alabama-Georgia-Mississippi.  As always, my notes/modifications will be in italics. There is no date in the book, but I guessed it to be early to mid 1960's and I found a date of 1964 in the Library of Congress records.  This book was sold for fund raising by the Home Demonstration Club. No idea where this club was actually located, but the recipes were submitted by women in various clubs throughout Alabama, Georgia and Mississippi. This Icebox Pie recipe was submitted by Mrs. C.T. Elmore of Maben, Mississippi.

    I may have used too much lemon juice or evaporated milk because it didn't "set" real well. I'd had to guess at the amounts. I googled "How much juice in 3 lemons?" and "How big is a small can of evaporated milk?"). The first piece tasted great, but was just a pile of messy pie. The second piece, after freezing, was better and kept it's shape.  This pie was really good. I discovered that it definitely needs to go in the freezer overnight or at least freeze for several hours. It was easy to make, so if you like lemon like I do, try this. I think you'll like it.

Ingredients:

1 small can evaporated milk, chilled (5 1/2 oz)

1 cup sugar

juice of 3 lemons (1/2 cup)

1 crumb crust

1/4 cup crushed graham crackers (optional)

lemon zest (optional)

whipped cream (optional)

Directions:

Whip chilled evaporated milk until it stands in peaks (I don't think I whipped the milk long enough). Beat in sugar and then fresh lemon juice. Pour into crumb crust. Sprinkle lemon zest over the filling if desired. Chill (Freeze) until firm. Serve with a dollop of whipped cream sprinkle of graham cracker crumbs. 

Crust:

1 1/4 cup fine graham cracker crumbs 

3 tablespoons sugar

1/4 cup butter or margarine, softened (I melted mine)

Crust Directions:

In a large bowl, combine graham cracker crumbs, sugar and melted butter/margarine. Press into a 9-inch pie pan and bake at 350 degrees for 12-15 minutes if desired. You do not have to bake the crust, so baking it is optional.

Lemon Ice Box Pie

Lemon Ice Box Pie

Week 38 - Pear Pecan Salad

Pear Pecan Salad

Week 38 of 52

Salad #6 

Y'all, I finally used the Jello ring mold that I've had for at least 15 years! This Pear Pecan Salad recipe is in The Wednesday Matinee Musical Club's The Saga of the Refreshment Plate (85th Anniversary Edition). This club is located in Marlin, Texas. The officers listed are for the 1983-1984 year. It has a cool photo of members in 1900 and historical information about members.  This recipe was submitted by Chris Pilcher. This recipe turned out good and I, along with my taste testers, really enjoyed it.  Definitely a success! You should try it.  

I'll show my modification in italics. 

Ingredients:

1 (1lb 4oz) can pears (I used two 14.5 oz cans, sliced pears)

1 (3oz) package lemon Jello

1 (8oz) package cream cheese (softened)

1 cup whipping cream

1/2 cup finely chopped pecans (Pecans were somehow left off the list of ingredients, so I guessed at the amount and it was the perfect amount)

Directions:

Drain pears, reserving one cup of juice. Heat pear juice to boiling in a small pan. Remove from heat. Stir in the Jello and chill until partially set. Blend pears and softened cream cheese in a blender until creamy. Pour into a bowl and stir in the Jello, then the pecans.Whip the whipping cream (I used my whipped cream maker from Pampered Chef) and fold into the other ingredients. Pour into a large mold or 16 individual molds. Yield 16 servings.

Pear Pecan Salad - Picture #1

Pear Pecan Salad - Picture #2

Week 20 - Cottage Cheese Lemon Cookies

 Cottage Cheese Lemon Cookies

Recipe 20 - 52 in 2022

Dessert #3

I was looking for a unique cookie and it is safe to say that I succeeded. This cookie was good. My taste-testers at work enjoyed them. The recipe is from the Southern Living Cookies Cookbook. Published originally in 1974, my copy of this cookbook, is the 3rd printing in 1981. I mistakenly did not zest my lemons before cutting two in half, so I ended up having to thinly slice and dice, lemon peel to make the two teaspoons called for. It still worked! The cookies were soft, with a little crispy edge. They were yummy. I really enjoyed these, I think they would make a good sandwich cookie. You should try them. Modifications in italics. 

Ingredients:

1/2 cup butter, softened

1 1/2 cups sugar

2 1/2 teaspoons freshly squeezed lemon juice

2 teaspoons grated lemon peel

1 cup cottage cheese, sieved  

2 1/2 cups cake flour (If you don't have cake flour, you can create a substitute by mixing 1 cup flour with 2 tablespoons corn starch or arrowroot; each 1 cup + 2 tablespoons equals one cup cake flour)

1/2 teaspoon salt

1 teaspoon baking powder

Directions:

In a mixing bowl, cream butter and sugar until light and fluffy, add eggs, lemon juice and lemon zest. Mix well. Add cottage cheese, beating until smooth. I would try smoothing the cottage cheese curds before adding to to the ingredients in the bowl, because it was chunky and I never did get mine really smooth). Try using a spoon to push the cottage cheese curds through the sieve. I guess that's maybe what you're supposed to do anyhow; I've just never seen that direction, so I thought it just meant to drain the cottage cheese. Lol.) Combine your cake flour, salt and baking powder in a separate bowl. Add to your wet ingredients, a little at a time and stir until thoroughly combined. Drop by teaspoonful (I used my cookie scoop) onto greased cookie sheets. Bake at 400 degrees from 10 to 15 minutes or until browned. Makes about 3 1/2 to 4 dozen. 

Lemon Cottage Cheese Cookies

Week 16 - Salad

  French Dressing/Sauce Vinaigrette

Recipe 16 - 52 in 2022

Salad #3

    I don't know that I've ever made a truly home-made salad dressing and thought there are so many recipes in my books for dressings, that for Week 16 (I'm late doing this entry), I decided to make a salad dressing and serve it with a simple garden salad. I chose this French Dressing/Sauce Vinaigrette from a 1973 edition of The Joy of Cooking. This dressing is used as a base ingredient in other dressing recipes in the book and I may some of those eventually.  I enjoyed this dressing so much, that I've already made it a second time. It is easy to make, takes just a few minutes to mix up and was great on my salad, but would be good to just marinate vegetables in and I think it would even be good in a rice/macaroni salad. 

Ingredients:

1/4 tsp salt

1/4 tsp pepper

6 tbsp olive oil

2 tbsp vinegar or lemon juice (I used lemon juice and it was amazing!!!)

1 clove garlic (I used a rounded tsp minced garlic)

1/4 tsp dry mustard (optional) (I used Trader Joe's Spicy Mustard) 

Directions:

Combine 1/4 tsp salt, 1/4 tsp pepper, 1 tbsp olive oil, 1 tbsp vinegar or lemon juice. Whisk together until smooth. Add 2 tbsp of olive oil and whisk again, thoroughly. Add the last tbsp vinegar or lemon juice and the last 3 tbsp olive oil. Whisk together and add 1 tsp minced garlic, whisking again before pouring into a jar. Cover well and refrigerate until ready for use. Shake well before using. I discovered the dressing will congeal a bit when it is refrigerated. Just let it warm up a bit before using and remember to shake well each time you use it. 

Enjoy!!!

French Dressing/Sauce Vinaigrette

Garden Salad with French Dressing/Sauce Vinaigrette