Well, I like Stephanie's blog so much, I thought I'd give her style a try. I like the layout of this blog a lot better than the MSN My Spaces - I don't think anybody can actually enter those unless they have a Hotmail Live account. Bummer. I'll try to post as regularly as possible here with the McMullens' happenings.
We received very good news last night. Matt's mother has breast cancer, stage 2B. She recently had a radical modified mastectomy. The good news is, her PET scan came back clear. The cancer hasn't spread to anywhere else in her body, and because her lymph nodes are still small, she doesn't have to have radiation. She starts chemotherapy this Friday. We'll be driving up to Azle to be with her and Dad this weekend, to help out and spend some of Memorial Day with them. I think they're looking forward to seeing our little booger baby.
I made a key lime pie this week. It came out pretty well, though I would recommend lessening the amount of lime juice in the recipe - it's very tart! Since Matt is pretty anti-sour cream, mayonaise, etc. we just used cool whip and blackberries as topping, and I bought a pre-made graham cracker pie crust. This is based off of an Emeril recipe from Food Network.
- 1 1/2 cups graham cracker crumbs
- 1/2 cup granulated sugar
- 4 tablespoons (1/2 stick butter) melted
- 2 (14-ounce) cans condensed milk
- 1 cup key lime or regular lime juice
- 2 whole eggs
- 1 cup sour cream
- 2 tablespoons powdered sugar
- 1 tablespoon lime zest
Preheat the oven to 375 degrees F.
In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling.
Lower the oven temperature to 325 degrees F.
In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.
Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled.
In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling.
Lower the oven temperature to 325 degrees F.
In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.
Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled.
1 comment:
MMM Key lime pie sounds yummy... now I'm gonna have to try it, otherwise I will be craving it. Cute blog:D
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