Tuesday, August 07, 2007
Well it's an hour and eight minutes before National Night Out starts and I'm procrastinating. I should be stirring stuff together, or at least taking a shower, but I'm having a hard time getting moving today. Oh summer laziness, how I love you so. Anyway, these tomatoes are the tastiest of our three different kinds from this year. I try to not get the same kinds from year to year, so I should probably start writing it down. Speaking of summer foods... I found a recipe for Key Lime Bars in Cooks Illustrated last summer, and I've made them at least fifteen times since then. I don't subscribe to the magazine, but I love browsing at the library, and then I sometimes end up buying the really good issues.
2 ounces of cream cheese (room temp)
1 T lime zest
1 14 oz can of sweetened condensed milk
1 large egg yolk
1/2 C of lime juice (don't use the bottled kind--it tastes bad in this recipe)
5 oz animal crackers (I don't have a food scale so I just look at the total oz on the bag and then eyeball it)
Pinch of salt
4 T of melted and slightly cooled butter
(I use my food processor for the crust)
For about 20 minutes, bake the crust at 325 in a 8 x 8 pan that has foil in the bottom (but hanging over the edge) and has been sprayed with Pam. While that's cooling, make the filling.
Spread the filling in the semi-cooled crust and then bake it for 20 minutes. Let it cool and then cover and refrigerate for about 2 hours before serving.
**Fat Free sweetened condensed milk tasted too sweet, instead of tart--I even added more lime juice and that didn't really help. I think it's worth the fat to use the real deal.**