Keylime Pie Olson fam fav

 

Olson fam favorite.

I got this from my co worker Robyn when I worked at Apple Yard Art in college around the year 2001.

Still a fam favorite and I always buy the gram crust to save time.

Lime filling:

4 tsp. grated zest plus 1/2 cup strained juice from 3-4 l imes

4 large egg yolks

1 14 oz. can sweetened condensed milk

Whipped Cream Topping

3/4 cream

1/4 cup confectioners' sugar

1/2 lime sliced paper thin and dipped in sugar (optional)

1) For the filling:

Whisk zest, and yolks in medium bowl until tinted light green, about 2 minutes. Beat in milk, then juice, set aside at room temperature to thicken.

2) center rack, 325 middle rack adjust keylime pie

bake until center is set yet wiggly when jiggled 15-17

cool 4 hours or overnight

3) for whip cream up to 2 hours before serving

whip cream to soft peaks

add sugar 1 Tbsp at at time

continue to whip until stiff peaks

pipe or spread on top

Garnish with optional sliced lime slices in sugar

Ann Romney Cinnamon Rolls - with maple glaze

 

Dough:

2 packages active dry yeast or (4.5 tsp.)

1 Tablespoon sugar

1 cup warm water

1 cup milk

6 Tablespoons butter

3/4 cup sugar

1 tsp salt

5.5 cups flour

3 eggs beaten

Recipe page 89, The Romney Family Table - an excellent Recipe book

Filling:

6 tablespoons butter melted

3/4 cup brown sugar

2 Tablespoons ground cinnamon

3/4 cup raisins optional

cinnamon chips optional

Glaze:

 3 cups powdered sugar

2 Tablespoons melted butter

1/2 tsp. maple flavoring (I use mapeline)

Hot water

I bake 350 degrees

I use dental floss to cut my sweet rolls quick and fast

I believe these are Robert and my fav.  We love the maple glaze - 

These are always a conference weekend hit.

Hot Cross Buns

  Easter Tradition Liz Cowan's fav recipe

 From the Pioneer Woman recipe here

Liz is a master at these rolls.  She doubles the recipe and 

makes 2 sheet pans or 48 rolls worth of Hot Cross buns

 I may have to attempt and make for YW/YM brunch or April lesson Sunday

What are hot cross buns?

They're puffy, perfect little yeasted buns filled with tangy raisins and heavenly spices, and decorated with a cross of sugary icing. (good website description!)

Ingredients

Buns

• 2 cups 

  whole milk

• 1/2 cup 

  canola oil

• 1/2 cup 

  sugar

• 1 

  (0.25-oz.) package active dry yeast (2 1/4 teaspoons)

• 4 1/2 cups 

  all-purpose flour

• 1/2 tsp. 

  (heaping) baking powder

• 1/2 tsp. 

  (scant) baking soda

• 2 tsp. 

  salt

• 1/4 cup 

  sugar

• 1 tsp. 

  cinnamon

• Spices: cardamom, nutmeg, allspice (optional)

• 1/2 cup 

  raisins

• Cooking spray

• 1 

  egg white

• Splash of milk

Icing

• 1 

  egg white

• Powdered sugar

• Splash of milk

Directions

• 1. 1For the buns: Combine 2 cups milk, canola oil, and 1/2 cup sugar in a saucepan. Stir and heat until very warm but not boiling. Turn off the heat and allow to cool until mixture is still warm, but not hot, about 30 minutes.
  2. 2Sprinkle the yeast over the milk mixture. Add 4 cups of flour and stir to combine. The mixture will be very sticky. Cover with a towel and set aside for 1 hour.
  3. 3Add the remaining 1/2 cup flour, baking powder, baking soda, and salt. Fold together to combine. At this point, you can cover tightly and store the dough in the fridge overnight or continue on with making the buns. 
  4. 4Combine 1/4 cup sugar with the cinnamon and whatever other spices you want to use.
  5. 5On a lightly floured surface, stretch and press the dough to slightly flatten. Sprinkle with a couple of tablespoons of the sugar/cinnamon mixture. Sprinkle on about a third of the raisins. Then fold the dough over on itself and flatten so the dough is "plain" again. Repeat the sugar/raisin process, then fold and flatten the dough again. Repeat a third time until all the raisins are used. (You won't use all the sugar/cinnamon mixture.) Fold the dough one last time.
  6. 6Pinch off golf ball-sized bunches of dough. With floured hands, quickly roll the dough into a ball, then turn the edges under themselves slightly. Place on a lightly greased cookie sheet. Cover and allow to rise in a warm place for at least 30 minutes (an hour or more is better).
  7. 7Preheat the oven to 400°F. (hc update using 350 next time)  Mix 1 egg white with a splash of milk. Brush onto each roll. Bake for 20 minutes (hc checking at 15) or until tops of buns have turned golden brown. Remove from the pan and allow them to cool completely.
  8. 8For the icing: Mix 1 egg white with enough powdered sugar for the icing to be very thick. Add a splash of milk, as needed, for consistency. When the rolls are completely cooled, add the icing to a small plastic bag and snip the corner. Make a cross on each roll with the icing. Happy Easter!

Liz is pure perfection on these rolls.  I need to master these.  They looked so cute in my new Magnolia scalloped dessert treat case from Angie 2025 above.

Angel Food Cake

 Liz made this and I was in heaven.  The store bought are too chewy, and if egg prices were cheaper I'd make this more often.  Yes you need to buy this pan... linked one here

Liz made with a hand mixer and was more whippy

 but thinks using in your Bocsh for the first time to get the stiff peaks right is a good idea too ~

Love the title Foolproof Angel Food cake!

St. Patricks Day cupcakes March fun

 

enjoy

Recipe here:

no bake Chocolate Bird's Egg Nest Cookies

 recipe Six Sisters here

Ingredients

• ▢12 ounces butterscotch chips
• ▢12 ounces white chocolate chips  or (we prefer milk or semi sweet and it makes darker nests)
• ▢12 ounces chow mein noodles
• ▢36 milk chocolate mini Cadbury eggs

Equipment

• Mixing Bowl
• Spatula
• Mixing Bowl (Large)
• Wax Paper
• Cookie Scoop

How To Make Butterscotch Birds Nest Treats

1. Put the butterscotch and white chocolate chips in a glass bowl and melt in the microwave for about 2 minutes, stirring at 30 second intervals. Stop cooking when it is smooth.
2. Once the chips are melted, stir chips until smooth and gently fold in the chow mein noodles.
3. On a piece of wax paper, take a small scoop of the chow mein noodle mixture and form a small nest with your hands.
4. Place the eggs on top.
5. Let set up and serve.

When making the cookie, you need to give it time to set up. However if you are running short on time, place them in the fridge to help them harden faster.

Think ahead if you want to place them in the fridge or let them set on the counter before you start scooping. On the counter, just place the wax there. In the fridge, put the wax on a cookie sheet.

To keep your hands from getting too sticky and chocolaty, run your hands under water for a second first or spray them with nonstick cooking spray. 

Storing and Other Tips

Store these Nests in an airtight container in the refrigerator.

Note if you don't like butterscotch chips switch them out for milk chocolate chips, peanut butter chips or a second bag of fav chips.

Danish Cake or Cinnamon Sugar Bundt

 

This cake has a sweet history. As Matt and I moved away from our basement apartment on Gunderson Lane in Holliday Utah in Nov. 2012, pregnant with Hailey Cowan and moving to Farmington Utah 

for our 1st home purchase our neighbors Jen Goldsberry handed us this warm cake as we were literally pulling away.

It was so heart felt and now I try and make this when friends of ours move away from the area and pass on her sweet tradition.

My kids love this cake, easy to make, simple, delicous and easy to travel, freeze or use the day after as a delicious breakfast treat option.

Hailey requested for her 12th birthday treat 

pic below 3.18.25  Hailey's birthday

1 box yellow cake mix

1 large package vanilla instant pudding

8 oz. sour cream

1 tsp.almond extract

4 eggs

3/4 cup oil

cinnamon sugar (we keep ours in a contact shaker jar)

Heavily spray bundt pan with non-stick spray then coat or sprinkle with cinnamon sugar.

In a seperate bowl, combine all 6 main ingredients

Pour into bundt pan and bake for 40-45 minutes at 325 degrees

Turn onto plate and sprinkle with more cinnamon sugar.

thanks Jen Goldsberry - your continuous love and service and spread on today