Key Lime Coconut Cream Pie 

Ingredients  

1. 1 package (11.3 ounces) pecan shortbread cookies, crushed (about 2 cups) 
2. 1/3 cup butter, melted 
3. 4 cups heavy whipping cream 
4. 1/4 cup confectioners' sugar 
5. 1 teaspoon coconut extract 
6. 1 package (8 ounces) cream cheese, softened 
7. 1 can (14 ounces) sweetened condensed milk 
8. 1/2 cup Key lime juice 
9. 1/4 cup sweetened shredded coconut, toasted
10. Sliced key limes, optional 

Directions

• In a small bowl, mix crushed cookies and butter. Press onto bottom and up side of a greased 9-in. deep-dish pie plate. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. In another large bowl, beat cream cheese, condensed milk and lime juice until blended. Fold in 2 cups whipped cream. Spoon into prepared crust. 
• Top with remaining whipped cream; sprinkle with toasted coconut. Refrigerate until serving, at least 4 hours. If desired, garnish with sliced Key limes.

Source: https://www.tasteofhome.com/recipes/key-lime-cream-pie/

Banana Cream Pie

Ingredients 

1. Dough for single-crust pie 
2. 3/4 cup sugar 
3. 1/3 cup all-purpose flour 
4. 1/4 teaspoon salt 
5. 2 cups whole milk 
6. 3 large egg yolks, room temperature, lightly beaten 
7. 2 tablespoons butter 
8. 1 teaspoon vanilla extract 
9. 3 firm medium bananas 
10. Whipped cream

Directions 

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes.
• Preheat oven to 425°. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. 
• Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. 
• Meanwhile, in a saucepan, combine sugar, flour and salt; stir in milk and mix well. Cook over medium-high heat until mixture is thickened and bubbly. Cook and stir 2 minutes longer. 
• Remove from the heat. Stir a small amount into egg yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes; remove from the heat. 
• Add butter and vanilla; cool slightly. 
• Slice bananas into crust; pour filling over top. 
• Cool on wire rack for 1 hour. Store in the refrigerator. 
• If desired, garnish with whipped cream and additional sliced bananas

Source: https://www.tasteofhome.com/recipes/banana-cream-pie/

 Italian Meringue Buttercream

Hot Wheels Race Track Cake!!

Ingredients

• 16 ounces granulated sugar
• 8 ounces water
• ¼ teaspoon salt
• 8 large egg whites
• 24 ounces unsalted butter softened 
• 2 teaspoon vanilla extract

Instructions

• On a stovetop, mix together the water and sugar, cover with a lid and bring to a boil on medium-high heat. 
• Keep the lid on the pot for 3-4 minutes and bring to ensure all the sugar granules are dissolved, otherwise, your sugar can get gritty and crystalize. 
• Remove the lid, insert the candy thermometer carefully and continue cooking on medium-high until the syrup reaches 240° F.
• When the sugar solution is at about 235° F, begin whipping the egg whites on high speed. Add the salt to the egg whites.
• When the egg whites reach soft peaks, pour the sugar solution in a steady stream on to the whipping whites while mixing on low speed.
• Continue whipping the egg/sugar mixture until it reaches stiff peaks. I wrapped an apron around my bowl with an ice pack to help the meringue cool down faster. You can also cool the meringue by scooping it out of the bowl and placing it into the fridge for 15 minutes. 
• Once the meringue is cooled, whip in soft butter and vanilla until the buttercream is light and fluffy and no longer has a butter taste. This can take from 10-15 minutes. If it looks curdled and watery just keep whipping. It will come together I promise. 

Notes

IMPORTANT: Make sure all your ingredients are at room temp and you're using a scale to measure. Substituting ingredients may cause this recipe to fail. (see notes at the bottom of the recipe)
 

Source: https://sugargeekshow.com/wprm_print/20531

Burger Sauce

 

Ingredients

• ½ cup mayonnaise
• ¼ cup ketchup
• 2 teaspoons sweet pickle relish
• 2 teaspoons granulated sugar
• 2 teaspoons white vinegar
• 1 teaspoon ground black pepper

Instructions

• In a small bowl, whisk together all of the ingredients.
• Serve immediately, or refrigerate, covered, for up to 1 week.

Cornbread

 

Ingredients

• 2 8.5-oz boxes of Jiffy Corn Muffin Mix
• 2 eggs
• 2/3 C  milk
• 1/2 C vegetable oil
• 1/2 C sour cream
• 1/8 C sugar
• 2 Tbls honey

Instructions

1. Preheat oven to 400F. Heat a cast iron skillet over medium heat and melt 1 Tbls butter.
2. Combine all ingredients in a large mixing bowl, whisking to thoroughly combine. Pour batter into prepared hot skillet.
3. Bake for 25-35 minutes, or until a toothpick inserted in the center comes out clean. Rest for 15 minutes prior to serving. 

Easy Green Beans

 

Ingredients

• 1 can green beans any cut, see note
• 1 tablespoon butter
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions

• Drain half of the liquid out of the green beans.
• Pour the green beans and the reserved half of the canning liquid into a skillet.
• Add butter, onion powder, salt and pepper.
• Simmer, uncovered and stirring occasionally, until almost all of the cooking liquid has evaporated.
• Taste and adjust seasonings if necessary.
  
  
  Source: https://longbournfarm.com/wprm_print/5680

Easter Bread

 

Ingredients

BRIOCHE DOUGH

• 1 3/4 cups +2 tablespoons all purpose flour
• 1 pinch salt*
• zest of 1 lemon
• 2 1/2 tablespoons granulated sugar
• 1/4 cup lukewarm milk (I used 2 % milk)
• 1 1/2 teaspoons active dry yeast
• 2 eggs (room temperature) (slightly beaten)
• 1/2 cup butter (room temperature)

If using unsalted butter add 1/4 teaspoon of salt.

EGG WASH

• 1 egg
• 1 tablespoon water

TOPPING

• 2-4 eggs (uncooked and dyed whatever colour you like)
• 2-4 tablespoons sprinkles* (if desired)

Instructions

BRIOCHE DOUGH

• In the bowl of a stand up mixer whisk together the flour, salt, zest and sugar, make a well in the centre and add the milk and yeast, mix together with a fork. Then add the eggs. With the dough hook attachment knead for approximately 1 minute just to combine. 
• Cover the bowl with plastic and let rise 2 hours, every 30 minutes fold both ends into the middle (repeating 4 times).
• When the time has passed add the butter a little at a time, on medium high speed with the dough hook, knead just to combine all the butter, then let the dough rest 10 minutes. Knead again for 5-6 minutes until smooth and the dough does not stick to the sides of the bowl. Place the dough in a lightly greased bowl, cover with plastic and refrigerate for 1-2 hours.
• Move the dough to a lightly floured flat surface. Divide the dough into 4 parts. Roll each part into 2 ropes (10-12 inches / 25-30cm),  join 2 ropes at the top and twist the ends one over the other (see photo), join the ends to form a wreath (circle) repeat with the remaining ropes. Place the wreaths on a parchment paper lined cookie sheet, cover and let rise in a warm draft free area for 1-2 hours or doubled in bulk.
• 15 minutes before rising time has finished pre heat oven to 390F (195C).
• Add a dyed uncooked egg (if desired) to the centre of the wreath then brush the wreaths with the egg wash (be careful not to brush the eggs) and sprinkle with the sprinkles. Bake for approximately 20 minutes or until golden, or when tapped on the bottom and there is a hollow sound. Immediately move the baked buns to a wire rack to cool. Let cool before serving. Enjoy!

EGG WASH

• In a small bowl beat together the egg and water.
  Source: https://anitalianinmykitchen.com/wprm_print/25357

French Bread

 

INGREDIENTS

  

• ¼ cup cornmeal
• 2 tablespoons rapid rise yeast
• ½ cup warm water 110–115 degrees F
• 2 cups hot water
• 5 tablespoons vegetable oil
• 3 tablespoons sugar
• 1 tablespoon salt
• 6 cups all-purpose flour divided
• 1 egg beaten

INSTRUCTIONS

 

• Line a large baking sheet with parchment paper and sprinkle evenly with cornmeal. (Greased baking sheets work too, but we prefer the cornmeal method.)
• In a small bowl, dissolve yeast in warm water.
• In the bowl of a stand mixer, combine hot water, oil, sugar, salt and 3 cups of the flour. Mix together with the paddle attachment.
• Add yeast mixture and mix to combine.
• Add remaining 3 cups of flour 1 cup at a time, mixing after each addition. Once all of the flour is added, let dough rest for 10 minutes.
• Place dough onto a lightly floured surface and divide into three pieces. Roll each piece into a 9-x-12-inch rectangle. Roll each rectangle up from the long edge like a jelly roll.
• Place each dough roll on a prepared baking sheet, seam side down.
• Score the bread across the top 3 or 4 times, and brush each loaf with beaten egg for a crisp and shiny crust. Let dough rise, uncovered, for 30 minutes in a warm place.
• Toward the end of the rise, preheat the oven to 375 degrees F.
• Bake on the middle rack for 20 minutes or until golden brown.
  
  
  Source: https://lilluna.com/wprm_print/97107