• Lucia Borzillo

Cookies and Pie

I made some Anginette Cookies and a Key Lime Pie.

Let's start with the pie. I have always wanted to try making a Key Lime Pie. Finally made one last night. I am writing this post on Saturday night after eating a piece of the pie. Wow! I found this recipe on Food and Wine. And as usual I made 1/2 the recipe. This was a delicious pie. Restauant quality. I know because I usually order this for dessert when we eat out.

For the crust I did not follow the recipe. I used -

Ingredients-

4 tablespoons unsalted butter, melted

3/4 cup graham cracker crumbs

2 tbsp sugar


Method-

Preheat the oven to 375°. Mis the graham cracker crumbs with the until thoroughly blended. Add the melted butter, stiriring until the crumbs are moistened. Press the crumbs evenly over the bottom and up the side of the pie plate to form the crust. Bake for about 15 minutes, just until the crust is lightly browned. Let the crust cool to room temperature.


The pie filling I followed the recipe, cut in half.

Ingredients-

Filling-

1 teaspoon finely grated lime zest

One 14-ounce cans sweetened condensed milk

1 large eggs at room temperature, lightly beaten


Whipped Cream-

1/4 cup cold sour cream

1/4 cup cold heavy cream

1 teaspoons sugar

Key lime slices, for garnish)


Method-

Filling-

In a bowl, whisk together the lime juice, lime zest, condensed milk and eggs until smooth. Pour the filling into the cooled crust and bake for about 20 minutes, until set around the edge and slightly jiggly in the center. Let cool to room temperature, then refrigerate until very firm, at least 6 hours or overnight.


Make the whipped cream

In a bowl, using a handheld mixer, beat the heavy cream and sour cream until soft peaks form, 2 minutes. Beat in the sugar until stiff peaks form, 1 minute. Mound the whipped cream on the pie. Garnish with the key lime slices and serve.

Then I had to make cookies. Opted for the Anginette. Not sure if it is because I don't usually eat these in the summer but they taste delicious. Light and orangey!


Eleanor Lombardi's Anginette Cookies-

Ingredients-

5 cups four

1 cup sugar

1 tsp baking soda

9 tsp baking powder

pinch salt

1 cup All-Vegetable Shortening

6 eggs

rind from 1 orange

1/3 cup orange juice


Method-

Preheat oven to 350˚.


Combine flour, baking soda, baking powder, and salt with a whisk.

Cut in the shorting (mix like pie crust)


In a separate bowl, beat eggs and sugar. Mix this with the flour mixture and rind and juice.


Roll into small balls, place on a cookie sheet lined with parchment paper. Bake 10 minutes. Remove from oven and let cookies cool on cookie trays for 5 minutes.


For Icing - 1 cup confectionary sugar and 4 1/2 tsp orange juice. Mix sugar and juice until smooth.

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