HOMADE WHIPPED CREAM

When I think about making anything that requires whipped cream, and really... what doesn't???  ;)
I can't help but remember as a child, standing around my mother as she whipped the cream and sugar together with the electric mixer. It seemed like it took forever, but... then came the best part. My sister and I got to lick the mixer beaters. Oh God, that was so good!
I think that's why I cringe when I look at Cool Whip or really any "whipped cream in a can".
Making it fresh, doesn't take much more time to put together, than it does to retrieve it from the fridge, uncap, shake and squirt... what you hope will even taste remotely like the real thing.
As I've said many times before, there of course is a time and place for everything, so substituting is allowed when time is of the essence. :D
Remember though, if you go to all the trouble to bake a pie or a cake, then take the few extra minutes to make fresh whipped cream. You will NOT regret it!

This is the Key Lime Pie I made last night, after I frosted it with home made whipped cream!!!

Total Time: 10 mins | Makes: About 2 cups

Ingredients:

• 1 cup heavy cream
• 2 tbsp. confectioners' sugar. (11/2 tbsp. regular granulated sugar can be substituted without any problem too.) TASTE HERE, and adjust the sweetness to your own taste. The amount of sugar I use reflects the sweetness I like.
• 1 teaspoon vanilla extract

Directions:
In a medium sized mixing bowl, add cream and beat with electric mixer on high until the cream just begins to peak slightly.

Slowly begin to add the sugar, as you beat the mixture at a medium speed now.
Again, slowly add the vanilla, and continue to mix, until the whipped cream begins to form medium peaks. (About 8 + minutes.)

Just finished frosting the cake and then with a spoon, as seen above, made a little bit of a decorative design, with the back of a spoon.

TIP: Before you start whipping, you can add flavorings (other than vanilla) to your whipped cream, such as lemon, orange or almond extract, a splash of liquor, like bourbon or rum, cocoa powder or even melted chocolate, the sky is the limit!
TIP: Be careful not to over beat the whipped cream though. A few moments too much, and it can turn into butter. So keep an eye on the texture as you go. TASTE AS YOU GO!

Now Enjoy!

© 2014 Jayne's Crazy Kitchen

KEY LIME PIE

The first time I went to Florida, we went out to dinner that night. It was memorable. Not only did I eat foods I had never tried before. But because of the Key Lime Pie, which instantly became my absolute favorite pie of all time. I was immediately hooked. And, the best part about this pie, is that no two are ever even remotely alike, yet they are all absurdly delicious!
I have eaten Key Lime Pie, that's filling was nearly white, to pies whose filling was almost a neon green, and everything in-between.
True Key Lime Pie, is basically a light yellow color. Key limes are small and very aromatic and do not give you the expected "green" juice most people seem to expect.
Traditionally (if there even is a tradition), most Key Lime Pie are made with a graham cracker crust. Of course, a regular pie crust works well too, but, the graham cracker really does, bring out the flavor in this one.
A slice of  Key Lime Pie, can be served in a variety of ways too. Each slice I had, even looked different. Some were frosted with homemade whipped cream (which is how I make mine). Many were served "naked" with just a dollop of whipped cream, some had a meringue topping. So... pretty much anything goes when it comes to making this incredible delight. I'm sure they are out there, but I don't know anyone who doesn't like, Key Lime Pie.
Again, this is an easy pie to make. The crust takes 5 minutes, there are only a few ingredients, and the little bit of time invested is well worth the effort. You really can eat your favorite foods, without having to slave in a hot kitchen all day!
I honestly think many of us don't try cooking foods we would like to sometimes, because, we are a bit intimidated by ingredients we've never used or don't exactly know how to do something they've never tried before. But... remember, this is not brain surgery, and Jayne's Crazy Kitchen, does everything possible, to explain and illustrate every recipe here. So that each step is a clear in the "how to" as possible. As always, leave me a comment below the post if you would like to add a suggestion or opinion. Your input is important to us!

Prep Time: 15-30 min.     Cook time: 30-35 min.      Servings: 6-8

INGREDIENTS FOR PIE FILLING:

3 Large Egg Whites

3/4 cup Key Lime Juice (or about 30+ freshly squeezed key limes. They are small, so you need a lot)

1 can (14 oz.) Sweetened Condensed Milk

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HOW TO MAKE A GRAHAM CRACKER CRUST FROM SCRATCH:

Makes 1 graham cracker pie crust.

INGREDIENTS FOR CRUST:
1 9" pie pan

1/3 cup melted butter.
1 1/2 cups graham cracker crumbs (or 10 to 12 whole graham crackers ground with food processor, or mortar and pestle.)

1/4 cup sugar.

1/2 teaspoon cinnamon, (optional).

(I don't add this to key lime pie. However I do include it when I am making other particular types of pies.)

TO MAKE THE CRUST: (This step takes all of 5 minutes to complete)

In a medium-sized bowl or a food processor, combine graham crackers, sugar, and melted butter. Blend until the texture of coarse meal.
Press into a 9- or 10-inch pie pan. Try to make the crust about 1/8 inch evenly all around.
If the crumb mixture won't stick where you press them, just add another tablespoon of water to the mix.
Pat the crumbs down and make sure there are no gaps or holes.
TIP: If you chill the crust for an hour before you bake it, this will help prevent crumbling when you want to serve it.
Bake approximately 8 minutes. The edges may be just slightly browned, but you do not want them to burn.
Remove from oven and let crust cool, on a wire rack, before filling.
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DIRECTIONS TO BAKING THE COMPLETE PIE:

Pre heat oven to 350.

In a medium sized mixing bowl, add eggs whites and mix with electric mixer on high, until the eggs are fluffy and light.

Add milk, and mix on medium speed, until liquid begins to thicken. (about 2+ min)

Mixing on slow speed now, gradually add the lime juice, until just combined.

Add the mixture to your waiting pie crust.

Bake for approximately 15 min.

Remove from oven, and allow to cool on rack completely.

Refrigerate until ready to serve.

I do frost my key lime pie, with homemade whip cream, which is one of tomorrow's post!

Now Enjoy!

© 2014 Jayne's Crazy Kitchen