Cranberry Key Lime Pie

from Aubrey Dorrough

Crust:
4 ox gingersnap cookies
1 cup pecans
4 tablespoons butter, melted
3 tablespoons brown sugar

Filling and Assembly:
12 oz thawed cranberries (plus some)
2 ½ cups granulated sugar
3 large eggs
2 large egg yolks
1 teaspoon finely grated lemon zest
2 teaspoons finely grated lime zest
½ cup fresh lime juice
Pinch of salt
¾ cup butter

Crust:
1. Preheat oven to 350 degrees. Pulse cookies in food processor until very finely ground (you should end up with about 1 cup)
2. Add pecans and pulse until finely ground
3. Add putter and brown sugar—pulse to combine
4. Transfer to pie dish, press firmly onto bottom and up sides
5. Bake until firm and slightly darkened in color, 10-15 minutes, let cool

Filling/Assembly
1. Bring 12 oz cranberries, 1 cup sugar, and ¼ cup water to a boil in a large saucepan over medium-high heat
2. Reduce heat, simmer until cranberries burst and most of the liquid evaporates, 12-15 minutes, let cool
3. Puree in a blender until very smooth
4. Cook puree, eggs, egg yolks, lemon zest, lime juice, salt, ½ cup sugar, 1 tsp lime zest, in a heat-proof bowl, set over saucepan of simmering water (bowl should not touch the water), stir with a rubber spatula and scrape down sides of bowl often, until curd thickens and coats spatula, 8-10 minutes. Let cool until just warm.
5. Using electric mixer, beat curd, adding butter a piece at a time until curd looks lighter in color and texture, 5 minutes.
6. Scrape into crust and chill until firm, 2 hours
7. Bring ½ cup granulated sugar and ½ cup water to a simmer in small saucepan over medium heat, stirring to dissolve sugar
8. Add remaining topping cranberries and cook until barely starting to soften, 1 minute
9. Using slotted spoon, transfer cranberries to a wire rack to set
10. Chill until no longer sticky, 20-30 minutes
11. Toss remaining ½ cup granulated sugar and 1 tsp lime zest into small bowl
12. Toss topping cranberries in lime sugar
13. Top pie with cranberries, serve with whipped cream

Vegetarian Split Pea Soup

https://www.tasteofhome.com/recipes/vegetarian-split-pea-soup/

Ingredients

• 6 cups vegetable broth
• 2 cups dried green split peas, rinsed
• 1 medium onion, chopped
• 1 cup chopped carrots
• 2 celery ribs with leaves, chopped
• 2 garlic cloves, minced
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried basil
• 1/4 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 5 tablespoons shredded carrots
• 2 green onions, sliced

Directions

• In a large saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until peas are tender, stirring occasionally.
• Add salt and pepper; simmer 10 minutes longer. Cool slightly. In small batches, puree soup in a blender; return to the pan. Heat for 5 minutes. Garnish with shredded carrots and green onions.

Nutrition Facts

1 cup: 204 calories, 1g fat (1g saturated fat), 0 cholesterol, 1047mg sodium, 37g carbohydrate (0 sugars, 13g fiber), 14g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable.

Susan's Whole Wheat Bread

2 Tbsp dry yeast
1/2 cup warm water
5 cups hot tap water
7 cups whole wheat flour
2/3 cup honey or molasses
2/3 cup cooking oil
2 tbsp salt
5-6 cups additional whole wheat flour

Dissolve yeast in warm water, set aside.  Combine hot tap water and the 7 cups flour in Bosch and beat until smooth.  Add honey, oil, salt and yeast, blending thoroughly.  Add remaining flour to make a dough stiff enough to knead.  Knead about 10 minutes.  Divide in 4 loaves and place in greased 9 x 5 loaf pans.  Let rise, but not until double.  Bake at 350 for 40-50 minutes.

Lentil Spinach Soup with Lemon

 

https://toriavey.com/toris-kitchen/lentil-spinach-soup-with-lemon/

Servings     4 servings

Prep Time  5 minutes

Cook Time   40 minutes

A light, healthy and flavorful take on lentil soup with spices, greens and fresh lemon juice.

Ingredients

• 3 tbsp olive oil
• 1 whole onion, diced
• 1 whole carrot, peeled and diced
• 1 tsp minced garlic
• 1 tbsp tomato paste
• 1 1/2 tsp cumin
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 quart low sodium vegetable stock (if not vegetarian, you can substitute chicken stock)
• 1 cup water
• 1 1/4 cups brown, green or red lentils, rinsed and sorted
• 1 bay leaf
• 2 cups fresh spinach leaves (or substitute kale, swiss chard, or another favorite green)
• 1/4 cup chopped cilantro (or can substitute parsley-- I prefer the flavor of cilantro here)
• 1 whole lemon

Recipe Notes

You will also need: soup pot, immersion blender, lemon squeezer

Instructions

1. Heat up the olive oil in a soup pot over medium heat. Add the diced onion and carrot. Sauté until the onion softens and starts to turn golden. Add the garlic and sauté for 1-2 minutes longer until fragrant.
2. Add the tomato paste, cumin, cayenne, salt and black pepper. Stir and sauté for 2 minutes longer.
3. Add the vegetable stock, water, lentils and bay leaf. Bring to a simmer then cover the pot, slightly vented. Let the soup cook for about 30 minutes until the lentils are soft.
4. Remove soup from heat, remove the bay leaf and discard. Use an immersion blender to puree the soup halfway, so that it thickens but still has texture.
5. Put soup over medium heat again. Add the fresh spinach leaves and cilantro. Stir the greens into the soup for 1-2 minutes until just wilted (covering the pot will wilt them faster).
6. Turn off the heat and stir in fresh lemon juice to taste. Adjust seasonings if desired, and serve.

Mildred's Whole Wheat Bread

3 cups warm water
2 Tbsp sugar
2 Tbsp yeast
Mix together and let yeast bubble

Put the following in a pan and heat or in a bowl and microwave til baby bottle warm:
2 cups buttermilk
1 cup honey (or 2/3 cup honey and 1/3 cup molasses)
2/3 cup vegetable oil
2 Tbsp salt

Combine:
1 tsp baking soda
4 cups white flour
8 cups whole wheat flour

Mix and knead for 5 minutes.

Cover and let raise til double in size

 Punch down, use oil on surface and form into loaves.

Put in lightly oiled pan and let raise again till about double.

Bake 15 minutes at 400 and then 30 minutes at 350