For the Y Gang
Monday night was my regular monthly class at the Y near my house with my group from the Wellness Center. For this class the theme was berries since they are so nice now, but I used some filo shells and referenced another recipe that no one remembered.
I promised I would put it on my website. I also mentioned that I had a recipe for home made maraschino cherries that I saw in an article, can't remember now from where, and I printed it and it was on my desk to try. They wanted that also.
So here we go:
Key Lime Mini Tarts from Betty Crocker 2001
makes 60 with filling leftover
14 ounce can sweetened condensed milk
1/2 cup key lime juice, I use Joe and Nellies
8 ounces whipped topping, thawed
4 packages mini filo dough shells, 2.1 ounces each, in freezer section
Beat milk and lime juice in large bowl with whisk or hand mixer until smooth and thickened.
Fold in whipped topping.
Spoon some into each shell.
Cover and refrigerate at least 1 hour but no longer than 24 hours. Garnish with lime zest if desired.
I have kept the filling in a bowl covered for a couple days. The shells will get soggy if filled for too long, but you can pipe the filling into the shells as needed once it's chilled.
Basic Maraschino Cherries source unknown
1 pound ripe, thoroughly washed cherries (stems and pits intact)
2 to 3 cups Luxardo Maraschino liqueur
Place cherries in a glass jar or container with a lid. Pour the liqueur over the cherries. The goal is to add enough liqueur to immerse the cherries, but they will bob to the top of the liquid anyway.
Refrigerate at least 2 weeks. Gnetly swirl the container every 2 to 3 days to immerse the cherries in the liqueur.
I haven't tried this yet so if anyone does, let me know how it is. Next week is another week of kid's cooking camp so unless I can get things this weekend, it will be a while before I try the cherry recipe.
Now I am going to get ready for a library program, titled Water, Water Everywhere. I have the equipment ready to go I hope and I have the recipes printed, I need to get my grocery list together so I have food.
I promised I would put it on my website. I also mentioned that I had a recipe for home made maraschino cherries that I saw in an article, can't remember now from where, and I printed it and it was on my desk to try. They wanted that also.
So here we go:
Key Lime Mini Tarts from Betty Crocker 2001
makes 60 with filling leftover
14 ounce can sweetened condensed milk
1/2 cup key lime juice, I use Joe and Nellies
8 ounces whipped topping, thawed
4 packages mini filo dough shells, 2.1 ounces each, in freezer section
Beat milk and lime juice in large bowl with whisk or hand mixer until smooth and thickened.
Fold in whipped topping.
Spoon some into each shell.
Cover and refrigerate at least 1 hour but no longer than 24 hours. Garnish with lime zest if desired.
I have kept the filling in a bowl covered for a couple days. The shells will get soggy if filled for too long, but you can pipe the filling into the shells as needed once it's chilled.
Basic Maraschino Cherries source unknown
1 pound ripe, thoroughly washed cherries (stems and pits intact)
2 to 3 cups Luxardo Maraschino liqueur
Place cherries in a glass jar or container with a lid. Pour the liqueur over the cherries. The goal is to add enough liqueur to immerse the cherries, but they will bob to the top of the liquid anyway.
Refrigerate at least 2 weeks. Gnetly swirl the container every 2 to 3 days to immerse the cherries in the liqueur.
I haven't tried this yet so if anyone does, let me know how it is. Next week is another week of kid's cooking camp so unless I can get things this weekend, it will be a while before I try the cherry recipe.
Now I am going to get ready for a library program, titled Water, Water Everywhere. I have the equipment ready to go I hope and I have the recipes printed, I need to get my grocery list together so I have food.
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