I am Bakersfield, CA.And I need Lime Sulfur to help cure these kittens from ringworm. (Although I know it smells bad!)Please let me know on where to find it.Thanks
Key Lime Pie Look for brightly colored, smooth-skinned limes that are heavy for their size. Small brown areas on the skin won't affect flavor or succulence, but a hard or shriveled skin will. You'll know the pie is done when the center is set but still quivers when the pan is nudged. Before serving, chill the pie in the freezer for 10 minutes; this will make slicing easier. Ingredients Makes 1 pie * 1 1/2 cups graham-cracker crumbs * 6 tablespoons unsalted butter, melted and cooled * 5 tablespoons sugar * 1 can (14 ounces) can sweetened condensed milk * 4 large egg yolks * 1/2 cup freshly squeezed key-lime juice * 1 tablespoon grated key-lime zest, plus more for garnish * 1 1/2 cups heavy cream, chilled Directions 1. Heat oven to 375 degrees. Combine graham-cracker crumbs, butter, and 3 tablespoons sugar in a medium bowl; mix well. Press into a 9-inch pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled. 2. Lower oven to 325 degrees. In a medium bowl, gently whisk together condensed milk, egg yolks, key-lime juice, and zest. Pour into the prepared, cooled crust. 3. Return pie to oven, and bake until the center is set but still quivers when the pan is nudged, 15 to 17 minutes. Let cool completely on a wire rack. 4. Shortly before serving, combine cream and remaining 2 tablespoons sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes. Spoon over cooled pie; garnish with zest. Serve immediately.
Key Lime Pie Graham Cracker Crust: 1 paper-wrapped package graham crackers (1/3 of a 1 pound box) or 1 cup plus 2 1/2 tablespoons graham cracker crumbs 5 tablespoons melted unsalted butter 1/3 cup sugar Filling: 3 egg yolks 2 limes, zest grated (about 1 1/2 teaspoons) 1 (14-ounce) can sweetened condensed milk 2/3 cup freshly squeezed lime juice (if you get Key limes, use them: otherwise use regular limes) Topping: 1 cup heavy or whipping cream, chilled 3 tablespoons of confectioners' sugar For the graham cracker crust: Preheat the oven to 350 degrees F. Butter a 9-inch pie pan. Break up the graham crackers: place in a food processor and process to crumbs. (If you dont have a food processor, place the crackers in a large plastic bag: seal and then crush the crackers with a rolling pin.) Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and sides of the pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack. Leave the oven on. For the filling: Meanwhile, in a electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at a high speed until very fluffy, abut 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour mixture into the pie crust. Bake for 10 minutes, or until the filling has set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving. For the topping: Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie in wedges and serve very cold, topping each wedge with a large dollop of whipped cream.
Hi !!! Here you go... Key Lime Pie by GourmetSleuth This is a recipe for real Key Lime pie. Real Key lime pie is not green and it does not have a soft pudding texture. The pie gets its true pale yellow color from the egg yolks that predominate the ingredient list. And the texture is a firm custard. Be careful that you don't over-bake the pie or it will be rubbery. For best results use fresh Key Limes, not bottled juice. The traditional preparation does not put any meringue on the top of the pie. This is a very simple recipe and only takes a few minutes to prepare and 12 minutes to bake. I N G R E D I E N T S Crust 16 graham crackers, crushed 3 tablespoons sugar 1 cube (1/4 lb) margarine or butter I N S T R U C T I O N S Mix the ingredients and press them into a 9 pie plate. Bake in a preheated 350F oven for 10 - 12 minutes until lightly browned. Place on a rack to cool. _________________________ I N G R E D I E N T S Pie 4 large or extra large egg yolks 1 14 ounce can sweetened condensed milk 1/2 cup fresh key lime juice (approximately 12 Key limes) 2 teaspoons grated lime peel, green portion only Whipping cream for garnish (optional) I N S T R U C T I O N S Use an electric mixer and beat the egg yolks until they are thick and turn to a light yellow, don't over mix. Turn the mixer off and add the sweetened condensed milk. Turn speed to low and mix in half of the lime juice. Once the juice is incorporated add the other half of the juice and the zest, continue to mix until blended (just a few seconds). Pour the mixture into the pie shell and bake at 350F for 12 minutes to set the yolks and kill any salmonella in the eggs. s e r v i n g If you are using the whipping cream garnish, prepare the cream. Serve with a dollop of whipped cream. Servings: 8
Key LimeRock Pie Crust Ingredients: 1 cup ground vanilla wafers ? cup ground granola (plain) 5 tablespoons butter (melted) Preheat oven to 350 degrees. In a mixing bowl blend together dry ingredients. Pour melted butter over mixture. Using a wooden spoon, gently mix ingredients until wet.Lightly spray non-stick coating inside a 9 inch pie pan. Pour crust mixture into pan and press mixture along the sides of the pan using a fork. Then press remaining mixture evenly on the bottom of the pan to form a crust. Bake for 5 minutes and set aside to cool. Filling Ingredients: 3 egg yolks 1 teaspoon key lime zest 14 ounce can sweetened condensed milk ? cup key lime juice (fresh if possible) Using an electric mixer at full speed beat egg yolks and zest for 5 minutes or until mixture has a shiny luster. Slowly pour condensed milk into the mixture and beat for another 3 minutes or until thickened. Reduce mixture to low and add juice just enough to combine. Pour the filling into the cooled pie crust and bake for 12 minutes or until the filling is completely set. Serving tips: After pie has cooled to room temperature, refrigerate for an hour and serve chilled with crème fraiche or whipped cream and garnish as desired. ***Excellent recipe!!
KEY LIME PIE 1-9 graham cracker pie shell 1-14 oz. can sweetened condensed milk 3 egg yolks (whites not used) 1/2 cup Nellie Joe's key west lime juice Combine milk, egg yolks and lime juice. Blend until smooth. Pour filling into pie shell and bake at 350°F degrees for 15 minutes. Allow to stand 10 minutes before refrigerating. Just before serving, top with freshly whipped cream and garnish with lime slices.
