This is a recipe I made the other night, and it is my favorite Key Lime Pie I’ve ever had. Not to sound arrogant - it is just a really good (read: easy) recipe.

I got this recipe from The All New All Purpose Joy of Cookingby Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker. I love this cookbook because the recipes are easy to follow, and always turn out delicious.

Key Lime Pie

Filling:
One 15 oz. can sweetened condensed whole, low-fat, or skim milk
4 large egg yolks
1/2 cup strained fresh lime juice (3-6 limes)
3 to 4 teaspoons grated lime zest

Crust:
1 1/2 cups fine crumbs made from graham crackers, chocolate or vanilla wafers, or gingersnaps
6 tablespoons (3/4 stick) melted butter (NOT MARGARINE)
1/4 cup sugar
1/4 teaspoon ground cinnamon (optional - I left this out because I don’t prefer it with the Key Lime Pie)

First prepare the crust. Mix crust ingredients together with a fork or pulse in a food processor until moistened. Spread mixture evenly in a 10 inch pie pan, or 10 to 12 inch springform pan. Using your fingertips, firmly press the mixture over the bottom and 1/2 inch up the sides of a pie pan, or over the bottom of the springform pan. Bake in a pre-heated oven at 350 degrees for 10 to 15 minutes, or until lightly browned and firm to the touch. While crust is baking, prepare pie filling, and fill crust while it is still hot.

Filling:
Whisk together until well blended:
Sweetened condensed milk, egg yolks, lime juice and zest. The mixture will thicken as the milk reacts with the acidic citrus juice. Pour the filling into the pie crust. Bake the pie until the center looks set but still quivery, like gelatin, when the pan is nudged, 15 to 17 minutes. Let cool completely on a rack, then refrigerate until cold. Shortly before serving, whip until thickened:

3/4 cup cold heavy cream
1/4 cup powdered sugar.

Whip until stiff peaks form. Spread the whipped cream over the pie and serve.

This is the best recipe for Snickerdoodles I’ve ever had. I’m very picky. I don’t like them flat and crunchy. I prefer them light and soft inside, and crisp outside.

Just like Mom’s Chocolate Chip Cookies, you have to use real butter for these to turn out well.

*Pre-heat oven to 375 degrees, lightly grease baking sheets
1 cup butter, softened
1 1/3 cup sugar
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1 tsp. cream of tartar
1/4 tsp. salt
1/2 cup sugar, set aside, mixed with 1 tsp. cinnamon
3 cups flour - more if dough is too sticky to roll

Beat butter and sugar (1 1/3 cup) until creamy. Add eggs and vanilla. Beat in baking soda, cream of tartar and salt. Add flour, 1 cup at a time. Roll into 1 inch balls, then roll in cinnamon/sugar mixture.

Bake for 12 minutes, then let cool 1 minute on cookie sheet. I put them on paper towels to soak up any PAM from the cookie sheet.

Makes 3 dozen.

These pancakes are so yummy - and filling! My husband’s Grandpa Wily makes these - and they are delicious! I prefer them with the real maple syrup, although you can put just about anything on them. I know Grandma and Grandpa Wily like it with pork gravy or pomegranite jam.

2 cups wheat
8 oz water
1/2 cup milk
2 tablespoons sugar
1 pinch salt
1 1/2 tsp. baking powder
2 eggs
1/4 cup vegetable oil (or less)

Mix wheat and water in a blender. Slowly add salt, baking powder, sugar, and eggs. Mix in oil, slowly. Mix for 4-5 minutes.

Cook on hot griddle, greased with PAM. Makes 15-20 pancakes.

All of these directions/measurements are approximate. Grandpa doesn’t have a recipe - this is from his memory. You can alter the amounts used to suit your individual needs/taste.

This is by far the best recipe for Chocolate Chip Cookies - ever! This is a recipe my mom made her own by tweaking other recipes just a bit. The key to it is to use real butter. NEVER, EVER use Margarine in baking - the flavor just isn’t the same.

*Pre -heat oven to 325 degrees, and lightly grease cookie sheets

2 cubes (1 cup) BUTTER
1/2 cup shortening (Crisco)
1 cup granulated sugar
1 1/2 cups packed light brown sugar
3 eggs
1tsp. lemon juice
1 tsp. vanilla (use real vanilla if you can find it - usually at specialty stores like Williams Sonoma)
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon (optional)
1 cup oats
4 cups flour
1 package (12 oz.) EACH milk chocolate and semi-sweet chocolate chips

Mix butter, shortening and sugars until fluffy. (approx. 3 minutes by Kitchenaid). Add eggs, 1 at a time, mixing well after each. Add vanilla, lemon juice, baking soda and salt and cinnamon, mix well. Mix in oats. Add flour, 1 cup at a time until well mixed. Hand stir in chocolate chips, 1 bag at a time.

Bake as directed above, for 15-19 minutes. Makes 4-5 dozen.