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Haven’t tried this but looks oh sooo good! Courtesy of My Country Kitchen
2 1/2 cup Flour
1 teaspoon Baking powder
1/2 teaspoon Salt
1 cup Shortening
1 cup Sugar
1 egg, beaten well
2 tablespoons Pet Milk
1 1/2 teaspoon Vanilla
Confectioner’s Sugar
Sift together flour, baking powder and salt, set aside. Cream shortening and sugar together, mixing well. Stir in egg, milk and vanilla. Roll dough in plastic wrap and chill overnight.
Rollout dough and cut with a heart cookie cutter. Every cookie needs a top and bottom. Bake at 350 degrees for 8-10 minutes. When cool assemble the cookies. Put a teaspoon of jelly on the bottom of a cookie, and then cover with another cookie. Shower with Confectioner’s Sugar.
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This recipe was the one I used for pie both on Thanksgiving this year and New Years eve. Each time I make it I make adjustments, but this is where I am with it now. Make the filling, fill the crust and immediately make the meringue. The heat from the hat filling helps in setting the meringue while in the oven, so don’t let it cool, just add the meringue right away. This pie is tart, and good. Hope you like it too.
INGREDIENTS:
1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemon, juiced and zested
1 large lime, juiced
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
4 tablespoons white sugar
DIRECTIONS:
1. Preheat oven to 350 – 375 degrees depending on your oven.
2. Filling: In a medium saucepan, whisk r 1 cup
sugar, flour, cornstarch, and salt. Stir in water, lemon & lime juice and lemon
zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Let sit for a few minutes off the heat to cool a bit. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture
back into remaining sugar mixture. Bring to a boil and continue to cook
while stirring constantly until thick. Pour filling into baked pastry shell.
3. Meringue: In a large glass or metal bowl, whip egg whites until foamy. I like to use a large Kitchenaide mixer (perfect for this kind of thing) Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, while the warm lemon mixture is still cooling in the pie shell. I actual plop large dollups of meringue on in big blobs to start with, then smooth them together as I can. The warm lemon mixture makes moving the meringue around much a bit difficult. Seal the edges at the crust.
4. Bake in preheated oven for 10 to 15 minutes, or until meringue is golden brown.
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Hope you all had a great New Year’s eve. My family gathered this year to celebrate Christmas and New Years on the same night, exchanging secret santa gifts and cooking up a storm. Rather than spend a ton of money we agreed on one gift from secret Santa, excluding the kids of course, and limit of $30. It turned out fun, creative, and was especially great to see that my kids & grandchildren from the Bay Area made the trip up to Portland so we could all be together. My new son-in-law is a fabulous cook, so he started cooking late in the afternoon and we ate and drank all night. Some of the menu included: pumpkin soup with smoked paprika & pepper mouse; fillo with moroccan chicken; lemon grass barbequed pork; deep fried sauerkraut balls (a tradition in his family); barbequed salmon; and I made lemon meringue and apple pies. Recipes to follow as soon as I get them from Andy. He’s a fabulous commercial designer as well, check the links for his site. The whole thing was a lot of fun.
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I once tried to diet while working at the beach, but it was no use. My friends and clients would come out to visit and want to take me out for a meal, as a ‘thank you’. And of course, I was the local authority so I often chose, or recommended where to eat. This is commonplace for me, now, so here you can check out my recommendations before you come. But, take my advice. Forget the diet, unless you are willing to settle for a small dinner salad with shrimp, covered with light vinegar and oil. That seemed to be my best fallback. So much good food at the coast, it’s a shame not to enjoy all for a short time.
Briefly, some of my favorites include:
Tidal Raves
Saffron Salmon
The Bay House
Side Door Cafe
I’ll go into more detail in future posts
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Mary Englund: broker & owner of Seascapes Realty. Hope you find my blog useful. Call anytime: 541-921-3923 or 
