Cookin' With Leo
By
Leocthasme
Hot Weather Fun Stuff
Sure has been a hot ol’ time in West Te4xas, even too hot for my Dear Sweet
Italian Fairy Godmother and her pal Aztec Annie. I wonder about them though, if
they can stand all that heat in the tropics, wonder why they cain’t stand Texas?
Well I guess only Texans can stand Texas at this time of the year. Even that CKA
don’t help much, but they gulp it down anyway. Well, I can take the Buds and the
Micks, but the best cooler is my gin and orange juice and a slice of lime, or a
bit of cold coffee with a shot of Kahlua, even a Tequila Sunrise will hit the spot
now and then. Well, whatever, but this weather ain’t fit fer man or beast, let
alone Fairy Friends, guess they know where the cool spots are. From here fer
many a mile thar ain’t none, nowhere near. So I guess I’ll make the best of it
while I concoct something cool.
So how about a real nice cool Key Lime Pie, what won’t take no time at
all.
To make this tart and creamy blue ribbon pie, we use egg yolks, lime juice, and
condensed milk all stirred together, poured into a graham cracker crust, and
baked. And we’ll decorate the top with thinly-sliced crescents of lime.
Ingredients:
5 egg yolks, beaten
1 (14 ounce) can Eagle Brand condensed milk
1/2 cup key lime juice
1 (9 inch) prepared graham cracker crust
Directions:
-
Preheat oven to 375 degrees F
- Combine the egg yolks, sweetened condensed milk and lime juice.
- Mix well.
- Pour into pie shell.
- Bake in preheated oven for 25 minutes.
- Allow to cool.
- Top with whipped cream topping and garnish with thin lime slices.
Take Care Now, Ya’heah!
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