Cook’s Corner

Frozen Key lime pie to warm hubby’s heart

 

Sleuth’s Corner

Q. For years I have been trying to duplicate a salad my neighbor made with bits of orange, tossed greens and crumbled cheese. She passed away long ago, but I think of her and that salad whenever my oranges start to ripen. Can anyone help? She made it with a very simple vinaigrette, and used the same dressing for an avocado and grapefruit salad.

Marilyn Smith, Miami


Scones

Gluten-Free Cranberry Orange Scones

For the scones:

Vegetable oil spray (optional)

2 cups gluten-free baking mix, such as Bisquick brand

1/4 cup plus 2 tablespoons sugar

6 tablespoons (3/4 stick) cold unsalted butter or margarine, cut into 12 pieces

2 large eggs, lightly beaten

1 cup buttermilk or coconut milk

2/3 cup chopped dried cranberries

1 packed tablespoon orange zest (from 1 orange)

1/2 cup chopped walnuts (optional)

For the glaze:

1 cup confectioners’ sugar

2 to 3 tablespoons orange juice

Place a rack in the center of the oven and heat to 375 degrees. Line 2 baking sheets with parchment paper or mist with vegetable oil.

Place the baking mix and 1/4 cup sugar in a large mixing bowl; stir to combine. Scatter butter over mixture. Using 2 small knives or a pastry cutter, cut in butter until mixture looks like small peas. Add the eggs, buttermilk, cranberries, orange zest and walnuts. Stir with a large spoon until the dough just comes together, about 25 strokes.

Place 1/4-cup portions of dough on prepared pan about 2 inches apart. You will have room for about 8 scones, or half of the dough. (Do not flatten or spread the dough.) Sprinkle with remaining sugar.

Bake one tray at a time until golden brown on the bottom and firm to the touch, 12 to 15 minutes. They will not brown on top. Transfer to a wire rack to cool for about 10 minutes.

While the second tray bakes, make the glaze: Place the confectioners’ sugar in a small bowl and whisk in 2 tablespoons of orange juice, adding up to 1 more tablespoon if the glaze is too thick. Drizzle on top of the cooled scones and serve. Makes 16 scones.

Source: Adapted from “Unbelievably Gluten-Free” by Anne Byrn (Workman).

Per scone: 203 calories (28 percent from fat), 6.3 g of fat, (3.2 saturated fat, 1.5 g monounsaturated fat), 36 mg cholesterol, 3.8 g protein, 32 g carbohydrates, 1.1 g fiber, 412 mg sodium.


Dessert

Frozen Key Lime Pie

1 (14-ounce) can sweetened condensed milk

6 egg yolks or equivalent egg substitute, divided

1/2 cup Key lime juice

1 to 2 teaspoons grated Key lime zest

1 cup vanilla ice cream, softened

1 baked deep-dish 10-inch graham cracker pie crust, cooled

Beat the milk and egg yolks until thoroughly incorporated and thick, about 8 minutes. With mixer running, drizzle in lime juice and zest. Beat in ice cream. Spoon into prepared pie crust and place in freezer at least 3 hours, until set.

To serve, top with sweetened whipped cream or make a meringue with the unused egg whites, swirl on top of frozen pie, sealing edges, and bake in a 350-degree oven until tips of meringue start to brown, about 10 minutes. Serve immediately. Makes 8 servings.

Per serving: 440 calories (39 percent from fat), 19 g of fat, ( 8.8 saturated fat, 8.2 g monounsaturated fat), 186 mg cholesterol, 9.5 g protein, 59 g carbohydrates, 0.5 g fiber, 183 mg sodium.


Condiment

Baja Barbecue Sauce

1 cup ketchup

1/2 cup brown sugar

1/2 cup beer or orange juice

1/2 cup red wine vinegar

1/2 cup chili sauce

1/3 cup lemon juice

2 tablespoons dry mustard

3 tablespoons bottled thick steak sauce

2 teaspoons coarsely ground pepper

2 teaspoons vegetable oil

1 teaspoon soy sauce

Mix all ingredients, and refrigerate, tightly covered. Makes about 3 cups.

Per tablespoon: 18 calories (11 percent from fat), 0.2 g of fat, (0 saturated fat, 0 g monounsaturated fat), 0 cholesterol, 0.2 g protein, 3.7 g carbohydrates, 0.2 g fiber, 115 mg sodium.


LindaCiceroCooks@aol.com

Q. I had frozen Key lime pie at a holiday gathering. The hostess said she was sworn to keep the recipe secret. Do you have one? I’d like to make it for Valentine’s Day as my husband loved it.

Jean K.

We don’t keep recipes secret at Cook’s Corner! My philosophy is that being asked to share is the highest compliment, and sharing ensures that a recipe will pass from generation to generation.

You may want to use pasteurized eggs for the filling since it is uncooked. If you don’t have a deep-dish pie pan, you can make 2 (8-inch) pies. I use the full 2 teaspoons zest for tartness, but many recipes call for half that much.

Q. A girlfriend and I were reminiscing about home-ec class at North Miami High, and remembered a great kebab we made with a special sauce you brushed on while it cooked. The one ingredient I remember was steak sauce.

Linda R.

We’ll hope someone has the recipe you describe, but I have one that might be close, adapted from Life Saver: Favorite Recipes of Home Economics Teachers, published in 1976 by Favorite Recipes Press. It has a lot of ingredients (and I can’t imagine beer was allowed even as a recipe ingredient in a high school class), but it does makes a pungent and peppery sauce. In the cookbook it is used to brush on shrimp and bacon kebabs.

Cookbook Corner

Anne Byrn is no stranger to Cook’s Corner. In 2000, her Cake Mix Doctor struck a chord with readers who love going creative with cake mixes. She went on to sell more than 3.5 million copies of the book and its sequels. Her appeal is obvious: She’s practical, and embraces convenience foods as shortcuts.

Her latest effort, Unbelievably Gluten Free (Workman, $18.95), grew from reader requests. She scoured store shelves for wheat substitutes and started experimenting. The result is 128 recipes including pizza, fried chicken, pasta, dumplings, corn bread dressing and angel food cake. There’s a helpful chapter highlighting gluten-free convenience foods, pantry musts and hints for saving money.

Her orange-cranberry scones were my introduction to gluten-free Bisquick. I made them for a friend with celeriac disease, but as I pulled them from the oven and passed a couple around, no one could tell they were different from my usual scones.

Send questions and responses to LindaCiceroCooks@aol.com or Food, 1 Herald Plaza, Miami, FL 33132. Personal replies are not possible.

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