Recipes by Lesley B. Fay

Recipes       Entrées       Appetizers       Soups       Sauces       Desserts

DESSERTS

Key Lime Pie
Serves: 10

Sweetened Condensed Milk - 1 - 14 Oz Can
Joe & Nellies Key Lime Juice - 2/3 Cup
Egg Yolks - 3
1 Fresh Lime - Zest & Juice

Pour into prepared Graham Cracker Crust

Bake at 350 for 15 minutes. Let sit for 10 minutes before chilling. When chilled thoroughly, add topping.

Topping

8 oz cream cheese, zest from 1 lime, 1/4 cup powdered sugar & 3 Tablespoons of heavy cream. Mix together well. Topping should have consistency of peanut butter.

Spread over chilled Key Lime Pie.

Chill 1 hour and slice and serve.




Caramelized Nut Tart
Serves: 10 - 12

Sugar - 1 1/4 Cup
Water - 1/4 Cup
Whipping Cream - 2/3 Cup
Unsalted Butter (diced) - 2 TB
Honey - 1 TB
Vanilla Extract - 1 tsp
Assorted Nuts- 4 Cups

Put sugar & water into sauce pan, cook to caramelize. An easy way to keep sugar from breaking is put a lid on the top of pan and the steam will keep the sugar from gathering around the edge. Cook until a medium brown. Remove from heat, add cream, butter and honey. Return to heat and boil. Remove from heat.

Have nuts slightly toasted and salted and in pre baked pie crust. Pour caramel over the top and cook at 325 for 12 to 15 minutes until bubbly.

Do not overcook as caramel will get too hard.

Hot sugar is very dangerous. Be careful.