Brooke's Recipes
No Bake Conch Key-Lime Pie
Tiramisu
Pie Crust
Coconut Macaroons
No Bake Conch Key-Lime Pie
1 (16 oz.) pkg. cream cheese
1 can Eagle brand sweetened condensed milk
3 1/2 oz. bottled Key Lime juice (Grandma's Pantry has it)
1 graham cracker crust in a deep pie dish
Cream the cream cheese, add can of condensed milk and whip, whip, whip and whip again. Add the lime juice and whip, whip, whip. The more beating, the better the pie. Pour into graham cracker crust and top with Cool Whip or whipped cream.
Tiramisu
6 Egg Yolks
3 tbs Sugar
1 lb Mascarpone Cheese
2 tsp Dark Rum
24 (packaged) Ladyfingers
1/2 Cup Bittersweet Chocolate Shaving for garnish
- In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes.
- Add mascarpone cheese and beat until smooth.
- Add 1 tablespoon of espresso and mix until thoroughly combined.
- In a small shallow dish, add remaining espresso and rum.
- Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart.
- Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.
- Spread 1/2 of the mascarpone mixture evenly over the ladyfingers.
- Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.
- Cover Tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.
- Before serving, sprinkle with chocolate shavings.
Pie Crust
1 1/4 Cups All-Purpose Flour
1/4 Teaspoon Salt
1/2 Cup Shortening, chilled
3 Tablespoons Ice Water
- Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
- Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
- Roll out dough, and put in a pie plate. Fill with desired filling and bake.
Coconut Macaroons
5 1/2 Cups Flaked Coconut
1 (14 ounce) Can Sweetened Condensed Milk
2 Teaspoons Vanilla Extract
1 1/2 Teaspoons Almond Extract
- Preheat oven to 350 degrees F (180 degrees C).
- In large mixing bowl, combine coconut, sweetened condensed milk and extracts; mix well.
- Drop by rounded teaspoonfuls onto aluminum foil-lined and generously greased baking sheets. Bake 8 to 10 minutes or until lightly browned around the edges. Immediately remove from baking sheets. Store loosely covered at room temperature.