Monday, July 21, 2014

Caramel Apple Cobbler Dutch Oven Style

I am trying out a new way of cooking. Since it is so hot here in the desert, I wanted to try cooking outside so we won't heat up the house. I have had success with peach cobbler, Jose's Lasagna, and now Caramel Apple Cobbler. It is a fun way to cook.

Recipe Ingredients given for a 12 inch. Adapted from a wonderful book "Dutch Oven Cookout Step by Step" Michele Pika Nielson

Caramel Apple Cobbler

  • 16 oz sour cream
  • 1 16 oz box pound cake mix

Mix together in a gallon size ziplock bag. Set aside.

  • 10-12 apples, peeled and sliced
  • 1 1/4 cup sugar
  • 2-3 tea cinnamon

Mix together. Add to a preheated hot dutch oven. Add 1 cup water and simmer 10 minutes.

After 10 minutes add:

  • 2 boxes 3.5 oz packages "cook and serve" butterscotch pudding mix

Spread on top in clumps the cake mix. Do Not Mix in.
Bake 20-40

Sunday, July 13, 2014

Cloud 9 Lime Pie

We were invited to have dinner with some folks down the road. Our oldest is going to girls camp this summer and at the spaghetti dinner auction I had put an Italian dinner as one of the auction items. The Cottom's purchased the coupon and invited us to bring the dinner to them. They are just the greatest..always sharing their fresh herbs with me!

I talked about it all week and my girls told me to stop talking about the great yard that we get to eat dinner in. I made lasagne, jello salad, strawberry spinach salad, breadsticks, and a lime pie that I haven't made for a long time but that we love. I think it is my mom's favorite of my pies.

The pie has a merainge crust.

A lime cloud filling that sets up in the fridge.

While we were at dinner fresh peaches were shared with peaches ever! The juiciest most flavorful peaches.

CT found a cute little friend..

And she was delighted to help water the flowers near the water feature.

The pie was good but the company was better! We left with more than we came with..chives, rosemary, peaches, fresh garlic,  and sage.
The next day CT's first words were, "Can we go to the Cottom's today?"
Loved by everyone!!

Divine Lime Pie from my favorite Junior League Cookbook "Centennial Cookbook"
  • Servings: 8
  • Meringue Shell:
  • 4 egg whites
  • 1/4 teaspoon cream of tartar
  • 1 cup sugar 
  • Filling:
  • 4 egg yolks
  • 1/4 tsp salt
  • 1/2 cup sugar
  • 1/3 cup fresh lime juice (2 to 3 limes) 1 cup chilled whipping cream
  • 1 TB grated fresh lime peel
  • Whipped cream and lime peel for garnish
  1. Meringue:
  2. Preheat oven to 275 degrees.
  3. Generously butter a 9-inch pie plate.
  4. In a small mixing bowl, beat egg whites and cream of tartar until foamy.
  5. Beat in sugar very slowly, 1 tablespoon at a time, until stiff and glossy, about 10 minutes. Pile into pie pan, pushing up around the sides and making decorative edges. Bake for 1 hour until firm.
  6. Turn off oven, leaving pie in the oven with the door closed for 1 hour.
  7. Remove from oven and let cool.
  8. Filling:
  9. Beat egg yolks until light and lemon-colored. Stir in salt, sugar and lime juice.
  10. Cook over medium heat, stirring constantly, until mixture thickens, about 5 minutes.
  11. Cool completely.
  12. In a chilled bowl, beat cream until stiff.
  13. Fold in filling mixture and grated peel.
  14. Pile into meringue shell and chill at least 4 hours.
  15. Garnish with whipped cream and lime peel twists.