Lemon Ice Cream Pie

Scrumptious!

Ingredients:
8 oz room temperature cream cheese
small can of condensed milk
small jar of lemon curd (about 8 oz.)
2 cups heavy whipping cream
4 tablespoons of lemon or orange marmalade
4 tablespoons of orange liquor
10 oatmeal/walnut cookies (made from cookie recipe on this blog without the raisins)
1/3 cup sugar

Basically I made the cookies first, but you could actually buy good quality crunchy oatmeal cookies.

To make the pie I started by whipping very cold cream with an electric mixer until it was slightly thickened and then put it in the freezer while I made the other part of the filling.  Next, in a separate large bowl I beat the cream cheese with the electric mixer and gradually added in the can of condensed milk so I didn't create lumps as I continued to beat.  Then I added one cup of the partially whipped cream and returned the rest of the whipping cream to the freezer.  I beat the cream cheese, condensed milk, and whipping cream mixture to combine and then added in the jar of lemon curd, orange marmalade, and 3 tablespoons of orange liquor and beat this mixture until smooth.

Next I crumbled half the cookies and lined a large ceramic pie tin bottom with the crumbled cookies . . . I broke the other cookies in half and stacked them around the edge of the pie pan so the rounded edges showed.  I then poured the pie mixture on top of the cookies and smoothed it out.  Then I finished the topping of the pie by beating the other cup of whipped cream with 1/3 cup of sugar and 1 tablespoon of orange liquor until the cream was the consistency of a loose whipped cream topping.  I then topped the pie with the whipped cream.

Once constructed I put the the pie uncovered in the freezer for 2 hours for it to set before covering it with plastic wrap.  I then allowed the pie to be frozen for 24 hours before slicing into it so the flavors could come together.

To serve the pie, I topped slices with brandied cherries that we bought at American Spoon.

Key Lime Pie

You'll find Nellie and Joe's Key Lime Juice in most grocery stores.

8 or 9 inch graham cracker crust pie shell

5 egg yolks

14 ounce can sweetened condensed milk

6 to 8 tablespoons Nellie and Joe’s Key Lime Juice, or more to taste

1 cup heavy cream

3 tablespoons confectioners’ sugar

grated zest of 1 lime

Prepare graham cracker crust according to box instructions of the graham cracker crumbs you buy.  Bake it according to directions and set aside to cool.

Preheat oven to 350 degrees.  Put the yolks in a large bowl and whisk them slightly.  Slowly whisk in the sweetened condensed milk.  Then whisk in the lime juice.  The filling should taste slightly tart and tangy.  Pour the filling into the pie shell and bake at 350 degrees for 12 minutes.  Remove and cool completely.  When pie is cooled, whip cold cream slowly adding the confectioners’ sugar until cream is thickened (be careful not to over whip the cream as it will become butter) .  Spread the whipped cream over the pie and sprinkle the lime zest over the top.  Freeze pie uncovered for 2 hours; then cover pie and keep in freezer until 15 minutes before serving.  Cut pie after it has been out of the freezer for about 15 minutes for easy serving.

DUTCH APPLE TARTS

5 grannie smith apples peeled, cored and sliced

2 T. butter

1/ 2 cup sugar

1 t. cinnamon

1 cup ground nuts

1 cup flour

1/2 t. cinnamon

1 cup brown sugar

apple juice and butter mixed to create a crumbled texture in topping

     Saute apples 2T. butter and sugar until apples become tender crisp.  Add cinnamon and remove from the heat.  Make crust using recipe in quick pastry.  Make topping by combining nuts, flour, cinnamon and brown sugar.  Stir these ingredients well.  Then add apple juice mixed with 2 to 3 T. butter to make a moist but not mushy topping.  Place cooked apples on tart crust and top with nut topping.  Bake in 375 degree oven for about 40 minutes or until well browned & bubbly.