Saturday, April 19, 2008


Cornbread recipe

From the kitchen of Stephanie and Mary-Lou

2 cups Bisquick
4-6 Tablespoons cornmeal (heaping 1/4 cup)
3/4 cup sugar
2 eggs
1 cup milk

1/2 cup melted butter

Mix first 5 ingredients. Add melted butter. Stir. Pour into a 9x13 inch pan and bake at 350 degrees for 30-35min.

Pappa’s Key Lime Pie

Pappa’s Key Lime Pie

2 egg yolks
2 (14 oz.) cans sweetened condensed milk
1 cup key lime juice (frozen, bottled or fresh)
1 (9x1 inch) prepared graham cracker pie crust
green food coloring
1 cup sour cream
1/2 cup sugar
Pinch of salt
Lime slices for garnish (optional)

In a large mixing bowl, whip egg yolks, condensed milk, food coloring and lime juice 5 minutes. Pour filling into prepared crust. Bake at 350 degrees about 15 minutes or until edges are set and center is still soft. Remove from oven and place in refrigerator to cool.

In a bowl, whisk together sour cream, sugar and salt 3 to 6 minutes or until sugar is dissolved. Spread topping evenly over chilled pie. Return pie to 350 degree oven to set the topping, about 15 minutes; do not let it brown. Refrigerate 24 hours after the second baking . To serve cut into wedges and garnish with lime slices.

Sausage Dip

Sausage Dip
From the kitchen of Patty Morris & Nancy Tueller

8 oz cream cheese
1 lb. Jimmy Dean sausage
1 can Rottel tomatoes or 16 oz. jar Pace Picante salsa

Brown the sausage and drain. Add cream cheese, mix well and add salsa or Rottel Tomatoes. Serve with tortilla chips.


Banana Cream Pie

from the kitchen of Robin Wilson

9 inch Baked Pie Shell
2 or 3 medium bananas
1 package (8 oz.) cream cheese, softened
1 can sweetened condensed milk
1/3 cup lemon juice
1 tsp. vanilla

Bake pie shell. Slice bananas; arrange in pie shell. Beat cream cheese in small mixer bowl on medium speed until light and fluffy. Gradually beat in sweetened condensed milk until well blended. Beat in lemon juice and vanilla. Pour into pie shell. Refrigerate until firm, at least 2 hours. Slice remaining banana; arrange on pie (optional).

Whipped Cream Topping
1 cup cold whipping cream
1/4 cup powder sugar
1 tsp. corn syrup
1 tsp. vanilla
spec of salt
1 box raspberries

Beat all the ingredients until soft peaks form . When whipped cream is firm fold in a box of fresh raspberries. Top the pie with the whipped cream and enjoy!