Key Lime Pies


Combine sweetened condensed milk and the 12 egg yolks into large bowl and thoroughly mix with whisk.
Pour in the lime juice and zest and again thoroughly mix. Pour filling into both pie tins and place
in a preheated 350-degree Fahrenheit oven for 30 minutes. After 30 minutes, start looking at the pies
every 5 minutes or so and take them out when the crusts are golden brown or the filling seems solid.

Notes:

I once probably overcooked this pie but later discovered a wonderful caramel undertone.

I like to serve this pie on the cold, cool, or room-temperature side. It also freezes very well so I usually
eat one right away and freeze the other.

There is no "topping" in this recipe but one could certainly add a meringue or whipped cream topping

You can use bottled lime juice but the results will be vastly inferior.

The final pie mixture may seem a little "wet" and 12 ounces of lime juice may seem like a lot, but
I think the results speak for themselves.

Actual Key Limes are quite small so I always use the larger "Persian" limes which I think
have more of a kick. And a mechanical juice squeezer is very helpful. I cut each lime in half and
send each end through a handheld juicer that looks like a overgrown nut cracker.

The pie is not green because of the yellow egg yolks. Although the zest might help here.



Carrot Cake


Mix by hand in bowl. (Don't need extra mess of a Stand Mixer)

Don't need to grease pan. Batter has enought oil in it.

Pour and spread out in 9x13 pan. Put in oven at 325 for 30 minutes
and then start checking every 5 minutes until toothpick comes out clean.
All ovens are so different that this is intentionally vague.

Icing - tbd.

Bread Dough

Richard Bertinet's Fougasse

No Knead Bread

Jim Lahey