Friday Cow with a Recipe!
He is bright crayola yellow (yella as we would say) and he has all sorts of school supplies all over him. The sweetest thing about this little one is his head. I tried to get a good picture of it but could not get the details to look right. The Plainview mascot is the bulldogs. So this little calf has a puppy print in the middle of his forehead. Well, he used to. The yellow color on his ears and the puppy print are almost worn away because of the little fingers that touch him on their way in and out of the school.
Okay......speaking of sweet! Have I got a wonderful recipe for you! It would be perfect for Easter and it taste like you have spend alot of time on it but you don't!
KEY LIME PIE
1 (9 inch) prepared graham cracker crust (I used the Keebler crust with the 2 extra servings...if you don't you end up with some filling left over. If that happens, just put it in an over proof bowl and cook it too....kinda like a cook's treat)
3 cans of sweetened condensed milk (I did not promise that this was a DIET dessert! Also, I use the mexican sweetened condensed milk. It cost 99 cents a can and you cannot tell the difference!)
1/2 C. sour cream
3/4 C. key lime juice (I have made it with regular lime juice and with the key lime. It is much more flavorable with the key lime juice. You can buy key lime juice in the bottle out our grocery store. It is easier than squeezing a bizillion little key limes)
Zest of one lime
Preheat your over to 350. (175 C).
In a bowl, mix together your milk, sour cream, lime juice and zest. Mix really well (your zest will tend to stick to your beaters so you might have to scrape it off.). Pour into the graham cracker crust.
Bake in your 350 oven for 10 MINUTES. Do NOT brown. Chill your pie thoroughly before serving.
I promise you will love this!
Cute calf, and B really liked that pie!
ReplyDeleteOk. They pie things looks really good, and the one you made and brought to the office was to die for. But I don't really believe that it can consistently be that incredible. I think the next one you make won't be nearly as good. There is no way and you can recapture your former success, in my opinion. Of course, you could make another one and prove me wrong...!
ReplyDeleteOh, the calf...the cuteness...I want one for my living room.
ReplyDeleteA cow with a recipe here in God's country would most likely involve:
ReplyDelete1) Fire
2) Doing something to the cow that would bother PETA.
3) Steak Sauce
(The Wyoming branch of PETA takes the acronym to mean People Eating Tasty Animals.)
When I visited Italy a few years ago, I remember noticing places on the statues of saints that would be worn smooth and shiny. These were the places that people couldn't resist reaching out to touch, likely as they spoke some prayer.
ReplyDeleteThat's what I like to think of with the little calf at the elementary school.
(Anyone express fears about the golden calf, though?) :-D
I'll have to come and eat yours. We CANNNOT get condensed milk here, and I'd have to makethe base myself.
ReplyDelete(think tins of the milk are now available in one 'Asian store' I'll check next week if there is I'll try this for our German speaking guest who's arriving a week on Monday. HELP
but hey I get to try the recipe from littlegator on Monday when I'm making a lamb dinner.
tomorrow we have turkey as TS turns 16. chocolate cake from recipe swap for the piece de la resistance after.
We don't have thanksgiving here in Finland but tomorrow we give thanks for our son. Hallelujah.
sounds delish!
ReplyDeleteThanks, Mindy!
ReplyDeleteI'll be trying this one out. Sounds great!
Mexican evaporated milk? My mind was trying to wrap itself around the idea of jalapenos and sweetened condensed milk, wondering exactly how that would affect the taste of a key lime pie, when I realized what you meant.
ReplyDeleteThat's very clever of Rach to challenge you to "do it again" so she will get more pie....you see right through that, don't you?
The calf is so very cute!