missjunebug’s Not Key Lime Pie

Posted by missjunebug on Thursday August 5th, 2010

Oh. My. Yes. Not Key Lime Pie Perfection! Photo by mjb2010

missjunebug thinks the lazy days of summer call for lazy desserts like her missjunebug’s Not Key Lime Pie, a cool and citrusy dessert that’s…well…as easy as pie!

Here’s all you need to do to make a delightful summery dessert that’s fresh and delicious!

Everything you need for the crust! Photo by mjb2010

Graham Cracker Pie Crust

1 pkg. graham crackers (1 ¼ cups)

3 T. sugar

5 T. butter, melted

Rolling pin the graham crackers into crumbs in a large Ziploc bag. Pour into 9” pie plate. Add sugar and blend with crumbs. Add melted butter and press down into pie pan as well as up the sides of the pie plate.

Not Key Lime Pie Filling

3 eggs yolks

1 can Carnation Sweetened Condensed Milk

½ c. lime juice (Larger Persian limes work just fine for Not Key Lime Pie!)

2 tsp. lime zest

Beat egg yolks with hand mixer until smooth and creamy looking, about 2-3 minutes.

Add condensed milk slowly, using hand mixer to incorporate, about 3-4 minutes.

Blend in the lime juice and zest. Pour into pie filling and bake at 350 degrees for 15-20 minutes, until firm.

Add three egg yolks and voila! Photo by mjb2010

Separate yolks in the palm of your hand. Photo by mjb2010

Mix until smooth. Photo by mjb2010

Mix in the sweetened condensed milk! Photo by mjb2010

Add the not key lime juice. Photo by mjb2010

Don't forget the not key lime zest! Photo by mjb2010

Pour into graham cracker pie crust! Photo by mjb2010

Ready for the oven! Photo by mjb2010

The delightful result: Not Key Lime Pie! Photo by mjb2010

Optional Topping

1 cup Horizon Organic Heavy Whipped Cream

2-3 T. granulated sugar

Whip up the cream with a hand mixer. Gradually add the sugar and whip until the cream forms soft peaks. Slather on top of the Not Key Lime Pie and refrigerate until ready to serve.

Yum x 10!

missjunebug’s Lemony Good Sour Cream Muffins!

Posted by missjunebug on Friday July 23rd, 2010

Lemony x 10! Photo by mjb2010

missjunebug loves muffins and occasionally indulges in the semi-healthy mega-delicious varieties. The missjunebug Lemony Good Sour Cream Muffin recipe definitely qualifies for that designation. For all health foodies out there, please feel free to adapt away with whole wheat flour and less sugar and no butter, but for missjunebug, she’ll keep the white ingredients and only eat these delicious lemony treats every once in a while! The perfect compromise for optimal eating! And missjunebug can’t think of a better spring or summer breakfast treat served along side a slab o’ slices of Farmer John’s Classic Bacon, cooked up crisp-delicious! (jk, health foodies!)

missjunebug’s Lemony Good Sour Cream Muffins

(adapted from 1-2-3 Bake in Parade July 11, 2010)

2 cups King Arthur unbleached white flour or white whole wheat flour (for your h.f’s out there)

2/3 cup C & H sugar

2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. Kosher salt

1 lemon, zested and juiced

3/4 cup Daisy or TJ’s sour cream

2 large organic eggs

1 tsp. vanilla extract

1 tsp. lemon extract

1 stick butter, melted

India Tree Sparkling Sugar-Bright White (optional)

Prep dry ingredients first: Mix together with a whisk the flour, sugar, baking soda, salt and lemon zest.

Prep wet ingredients next: Mix together lemon juice, sour cream, eggs, vanilla and lemon extracts, and melted butter.

Prep dry and wet ingredients separately! Photo by mjb2010

Mix the dry and the wet ingredients together. Stir in a kind and gentle way, just enough to combine. Don’t worry about any tiny lumps!

Mix Gently! Tiny Lumps Allowed! Photo by mjb2010

Spoon batter into paper-lined muffin tin. Sprinkle with India Tree Sparkling Sugar-Bright White for a bakery finish! Bake 20-22 minutes at 350 degrees. Let rest five minutes before sampling! Enjoy!

Any Old Muffin Tin Will Do!! Photo by mjb2010

Let rest five minutes before sampling! Enjoy!

The Perfect Summer Muffin! Photo by mjb2010

missjunebug’s Homemade Breakfast Bars: Semi-Healthy, Mega Delicious!

Posted by missjunebug on Friday June 4th, 2010

A Plateful of Goodness: missjunebug's Homemade Breakfast Bars!! Photo by mjb2010

missjunebug has been comfort cooking lately and one of her fav comfort foods is a little breakfast treat called missjunebug’s Homemade Breakfast Bars which she adapted from a recipe given to her by one of her best students at the community college where she taught a long day ago.

missjunebug can’t say enough good things about these treats: grainy, sweet, easy to make and oh so easy to eat! Without further ado, missjunebug introduces you to

missjunebug’s Homemade Breakfast Bars

Ingredients

3/4 cup butter

1 cup brown sugar

1 3/4 cup whole wheat flour (mjbTip: store in frig to keep fresh!)

1 teaspoon Kosher salt

1/2 teaspoon baking soda

1 1/4 cups Quaker Oats Old-Fashioned Oatmeal

1/4 cup Kretschmer Wheat Germ (Also store in frig after opening!)

1 1/2 cups jam of your choice (mjbFavs: boisenberry, raspberry, red plum, and blackberry)

Directions

Cream butter and sugar until well blended in your Kitchen-Aid mixer…you have one, don’t you? Mix in remaining ingredients except for the jam.

Press down well 1/2 the mixture into a buttered-down 13″ X 9″ glass baking dish. Spread jam evenly over the top using an offset spatula for smooth and even distribution of the jam.

Top with remaining crumble mixture, pressing lightly.

Bake at 375 degrees for about 25-30 minutes or until light brown. While warm, cut into bars, 2″ X 1 1/2.” As they cool, they will set up nicely.

Enjoy for breakfast with a big glass of milk or a warm cup of coffee. Delicious!! You’ll never need to buy Nutri-Grain bars again…no offense NG.