Buy Now Barbara McClellan Too many dessert recipes, I said to myself when starting this column, remembering last week’s two delicious pound cakes. Then I was given this recipe after eating this delicious concoction at a church supper and said to myself, “there can never be too many good […]
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Barbara McClellan
Too many dessert recipes, I said to myself when starting this column, remembering last week’s two delicious pound cakes. Then I was given this recipe after eating this delicious concoction at a church supper and said to myself, “there can never be too many good dessert recipes.”
Hence, you are getting a fabulous cheesecake recipe that I think is perfect for any kind of spring entertaining. This was given to me by Jaime Lowe, who gives credit for the recipe to Diane Acker of Beckville.
Key Lime Pie Cheesecake
Ingredients
Crust
2 cups crushed graham cracker crumbs
1/2 cup softened butter
1/4 cup sugar
Mix and press into 9- to 10-inch springform pan or use a Keebler 2-extra serving store-bought crust. Crumble in bowl, microwave for 30 seconds and then press into springform pan.
Filling
2 cups heavy whipping cream, whip to soft peaks, refrigerate.
6 tablespoons fresh lime juice
1 packet unflavored gelatin
Sprinkle gelatin over lime juice and set aside.
1/2 cup heavy cream
10 ounces white chocolate bar
Put cream in small saucepan, break apart chocolate bar and add to cream. Cook on low heat until smooth. Remove from heat. Be careful not to boil.
3 packages, (8 ounces each) cream cheese, softened
1 cup sugar
1 1/2 tablespoons lime zest
Steps
Beat cream cheese, sugar and lime zest until smooth. Add gelatin lime juice mixture to white chocolate mixture. Stir until smooth and add to cream cheese mixture. Add 1 1/2 tablespoons lime oil.
Mix well. Fold in whipped cream that was refrigerated. Place in springform pan and freeze overnight. To decorate, place raspberries on top and drizzle with extra melted white chocolate. Makes 10-12 servings and is truly the best dessert I have eaten in years. I like tart, rather than super sugary sweet desserts.
In the past two weeks I have had three requests for English pea salad. I am not sure why, but for some people, I think this brings memories of spring salads that were on the table when we were growing up. I am sharing with you the English pea salad that sort of reigns at the top
of all the pea salad recipes. This came from the file of recipes from the mother of my late friend, Betty Roberts. Betty and her mother, Nola Hull, were both superb cooks.
Nola’s English Pea Salad
2 cans early spring small peas (they used to be in 16-17 ounce size cans but now are 15 ounce cans) drained
1 (4 ounces) jar chopped pimientos
1 jar (5-ounces) stuffed olives, sliced
2 green onions, finely chopped
2 boiled eggs, chopped
1 cup chopped celery
1/2 cup mayonnaise
1/2 cup lemon juice
1 tablespoon cider vinegar
Salt and pepper to taste
Steps
Mix mayonnaise, lemon juice and vinegar. Set aside. Lightly toss all other ingredients and stir in dressing. Add salt and pepper. My mother always added about 1 cup diced cheddar cheese. Chill before serving.
This is pretty served in a glass bowl.
You cannot go wrong with my niece’s quick fruit salad.
Glenda’ s Fruit Salad
Ingredients
1 can (15-ounces) fruit cocktail, with juice
1 (3-ounce) box orange, or any flavor gelatin
1 cup small curd cottage cheese
1/2 cup chopped nuts (pecans or walnuts)
1 carton (8 ounces) frozen whipped topping
Mix fruit cocktail with gelatin. Stir until dissolved. Add remaining ingredients. Pour into serving bowl (once again, this is pretty in a glass bowl) and refrigerate until set, about 4 hours. Makes 6 servings. You do not have to add water nor do you need to heat the fruit. It works, it really does.
